Tuesday, December 24, 2013

Mom's Famous Banana Bread

This is my mom's recipe, tweaked a little to be made to be vegan. :)


Ingredients:
  • 8 bananas
  • 1/4 cup ground flaxseed
  • 2 1/4 cup flour
  • 1 cup sugar
  • 1 cup vegan butter
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tablespoon cinnamon
  • 1 cup chopped walnuts 
Directions:
  1. Whip butter and sugar together in a large bowl and set aside.
  2. In a food processor, blend together all of the bananas. Add the flaxseed and blend until smooth. Add the walnuts and pulse until they are evenly distributed. 
  3. Add the banana mixture to the butter and sugar. Add the remaining ingredients and stir together. 
  4. Pour into two large bread pans, filling each 2/3 full. 
Bake at 325 for about an hour. 


I made each of my running buddies a "mini" loaf of banana bread for Christmas. Hope everyone has a Merry Christmas! I made a blackberry lemon cheesecake today that I will have to post about soon :)
-Emily

Blackberry Lemon Cheesecake

Merry Christmas, Friends!!

Ingredients:

  • 1-14oz package firm silken tofu
  • 8oz vegan cream cheese
  • 1 cup raw cashews (soaked overnight)---optional
  • 2/3 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons corn starch
  • 1/2 tsp vanilla extract
  • 2/3 cup, plus 6 fresh blackberries
  • 1 prepared pie crust
Directions:

Combine all ingredients in a food process EXCEPT blackberries and blend until VERY smooth. Remove 1/2 of the cheesecake mixture and set aside. Add and blend 2/3 cup blackberries with the other half of the cheesecake filling. Pour the 2 mixtures into a pie pan however you would like. I did blackberry on the bottom and plain on the top. You could also swirl them together. Bake for 45 minutes at 350. Top the cake with blackberries. Allow 2 hours to cool. Refrigerate overnight. 

Monday, December 23, 2013

Easy Peasy Lentil Cheesey Burgers

This is a recipe I have modified from the recipe book "How it all Vegan" by Tanya Barnard and Sarah Kramer. I made sweet potato fries as a side. 
Ingredients:
  • 3/4 cup ground flax seeds
  • 2 cups cooked or canned lentils
  • 1 cup vegan bread crumbs
  • 1/4 cup chopped green onion
  • 3 tbs coconut oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 slices of vegan mozzarella cheese (optional)
Directions:

Combine all ingredients, except for 2 tablespoons of the flax seeds, in a small bowl. Divide and shape into 4 burger patties. Coat each patty with the remaining flax seeds. 

Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes, flipping occasionally. When burgers are almost done, top with a slice of cheese. Cover the frying pan with a lid for about 2 minutes, or until cheese has softened. Serve on a vegan burger bun with desired condiments (ketchup- duh) :)

Tuesday, October 1, 2013

Mozzarella Stuffed Meat-less Loaf --- and an Update on my Life

My excuse for infrequent posts is always because I'm busy being busy. But I am! For anyone who didn't know, I know have a full time teaching job at St. Aloysius Catholic School in Springfield as the preschool-8th grade art teacher AND...drumroll.... Jr. High ENGLISH. I know, yikes! It's all very new, but that is never a bad thing. I ALSO have a new part time job at a new restaurant in Springfield called Engrained Brewing Company. I've never been a waitress before, its definitely not easy. I have a whole new respect for servers... but it is also very fun, the people I work with are a blast, and it's pretty good money. The free beers every time you work is a nice perk too.


We brew our own beer at Engrained, and most, if not all, the food comes from local farmers. The only problem is that Chef LOVES his meat, and so the menu is primarily meat. He has some great ideas though, and I often find myself mimicking his recipes.... like his honey basil salad dressing, the horseshoe with cheese sauce, and the Mozzarella Stuffed Meatloaf (below). My recipe is a copy-cat mix from this recipe at "Oh She Glows" and what I see Chef make at Engrained.

PS: if you want to check out Engrained and are a vegan, come check it out. We do have some great salads, a daily "vegan special", and you can even order a portobello burger on most days--- the cooks are very accommodating. :)

Mozzarella stuffed Meat-less Loaf


Yield: 8 thick slices
Ingredients:

  • 1 cup dry lentils
  • 3 cups vegetable broth
  • 3 TBS ground flax seed
  • 1/2 cup warm water
  • 1 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup sweet onion, diced
  • 1/2 cup grated sweet potato
  • 1 medium carrot, grated
  • 1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)
  • 1/4 cup raisins
  • 3/4 cup raw toasted walnuts, roughly chopped
  • 1 tsp kosher salt
  • Freshly ground black pepper, to taste
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • Chopped parsley for garnish
  • 1/3 cup regular oats, ground into a flour (use GF oats for gluten-free option)
  • 1 tbsp ground flax seed
  • 1 cup breadcrumbs (I used 3 slices of a GF brown rice bread)
  • 1 cup vegan mozzarella cheese ( I would suggest Daiya shreds, which is not what I used but I will in the future.... Daiya always does the trick).
  • Ketchup

Directions:
  1. In a medium sized pot, add 3 cups of water and a vegetable bouillon cube and boil water until cube is dissolved. Alternatively, you can also use already prepared veggie stock. Rinse lentils and pick over being sure to remove any small pebbles that may be in the mix. Add lentils, bring to boil, and reduce heat to low and simmer until liquid is absorbed and lentils are tender (about 40 minutes). Be sure to stir the lentils frequently so they do not stick to the bottom of the pot. Once the lentils are cooked, remove from heat and set aside to cool.
  2. Preheat oven to 350 F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches.
  3. Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up (this is your "flax egg")/
  4. In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat, being careful not to burn. After the onions are tender, add carrot and potato and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two.  Add thyme, rosemary, salt, and pepper to taste. Remove from heat and set aside.
  5. Place bread and oatmeal in a food processor and process until it becomes close to a powder. 
  6. Once the lentils are cooled, take 3/4 of the lentils and place into food processor. Process until mostly smooth (some small lentils will remain). Now take the processed lentils and scoop into a large bowl. Add in the remaining 1/4 of non-processed lentils and place into bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour, and ground flax seed. Stir well with a spoon and then remove the spoon and mix well with your hands, pressing it through your fingers. Taste and adjust seasonings if necessary.
  7. Dump 1/3 the mixture into your loaf pan and spread out with a spoon. Now take your hands and press the mixture firmly and evenly into the pan. Add 1/2 cup of daiya in a even layer on top. Repeat this again, and finish off the top with the last 1/3 of the lentil mixture. Top with a thin layer of ketchup. 
  8.  Bake uncovered 45 minutes at 350F.

Cool for about 10-15 minutes, sprinkle with parsley, and serve. Serves about 8 thick slices.

That's all for now! Can't wait to try something else. If you are in the mood for a Fall treat, you should check out these recipes:
Butternut Squash and Apple Soup
 Pumpkin Lasagna
Stuffed Acorn Squash
Sweet Potato and Black Bean Chili

Saturday, August 24, 2013

Veggie Horseshoe with Vegan Cheese Sauce

If you aren't from central IL, then there is a good chance you haven't tried a horseshoeThe horseshoe sandwich originated in Springfield, Illinois. This open-faced sandwich begins with thick-sliced toasted bread, most often Texas toast and most often hamburger patties, but there are many kinds. Here is the vegan version of the horseshoe with sweet potato fries instead of the traditional fries




Ingredients for cheese sauce:

  • 1 cup almond milk
  • 6 tbs nutritional yeast
  • 1 tbs earth balance vegan butter
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt and pepper to taste
Directions
  1. Whisk all ingredients together in a small saucepan. Turn stovetop to low and simmer for 10 minutes.


Ingredients for horseshoe:
  • 5 sweet potatoes, cut into fries
  • 4 pieces of bread, toasted
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 small eggplant, cubed
  • 1 8oz package of mushrooms, sliced
  • Vegan cheese sauce
  • 2 green onions, sliced
Directions:
  1. Preheat oven to 400. Spray a large cookie sheet with non stick spray. Add salt and pepper to fries. Bake fries for 45-50 minutes, stirring once after 20 minutes.
  2. Sauté mushrooms, eggplant, and squash in 2 tbs coconut oil on medium/high heat until soft- 20-30 minutes.
  3. Prepare your horseshoe by placing 1 slice of bread on the bottom of a plate or shallow bowl. Top the bread generously with the sautéed veggies, fries, cheese sauce, and green onion (in that order).
I also made ketchup to go along. Best horseshoe I've ever had.

Saturday, July 27, 2013

Zuccini Pasta Parmesan

Gluten free zucchini parmesan I made for my baby brother! This served 2 people, BUT I had 2 modest servings and chris had 3 large helpings.  He ate it all up! So I guess this serves 3-5 normal people. ;) CHRIS.

Here is what you will need--
  • 3-4 organic zucchini (if they aren't organic, better peel them first.... but I didn't)
  • 3 tb melted coconut oil
  • 1 cup gluten free bread crumbs ( I used Enery-G brand). You could also use corn flakes.
  • 1 tsp garlic powder
  • 1 tb Italian seasonings
  • 1/2 tsp salt and pepper 
  • 1/2 cup vegan mozzarella cheese shreds (I used Daiya)
  • 1tb vegan parmesan cheese (I used Galaxy)
  • 25 oz red pasta sauce of your choice. Or you can use my recipe :)

  1. Preheat oven to 400.
  2. Use a julienne peeler to create your "noodles". I promise it does not take as long as it appears to. any extra pieces that were too small to use for noodles I just chopped up and added in.
  3. Coat noodles with coconut oil in a glass baking dish and bake for 10 minutes.
  4. Combine bread crumbs, garlic powder, italian seasonings, 1/2 cup of the cheese shreds, and all of the parmesan. 
  5. After 10 minutes, add 1/2 of the pasta sauce to the noodles. Spread the bread crumb mixture evenly on top of the noddles. Top with remaining sauce and cheese. 
  6. Bake for an additional 10-15 minutes. Don't bake too long or the noodles will get mushy!!




Hehe.... yes I did that!



Did my last tri of the year today! Yikes.... back to work SOON. Summer is never long enough.

-Em

Sweet Potato Quinoa Muffins.

Topped them off with some sunflower seeds too! :) Modified from voracious omnivore

Brought these to my morning run group. No one will know there is quinoa in there I promise. They didn't 'til I told 'em! 0:)


Vegan Sweet Potato & Quinoa Muffins

  • 1 & 1/4 cups wheat flour
  • 2/3 cups brown sugar
  • 1 ts cinnamon
  • 1 ts baking powder
  • 1 ts salt
  • 1/2 cup dried fruit (optional- I used cranberries)
  • 3/4 cup cooked quinoa
  • 1 cup almond milk
  • 1 sweet potato, cooked & mashed (skin discarded)
  • 5 tb coconut oil (melted)
  • 2 ts vanilla extract
  • 1 tb canola oil

Topping

  • 1/3 cup sunflower seeds
  • 1/4 cup brown sugar
  • 2 tb wheat flour
  • 1/2 ts cinnamon
  • 2 tb Coconut oil spread, melted 
  1. Preheat oven to 425.
  2. Combine flour, sugar, cinnamon, baking powder, and salt in a bowl and set aside.
  3. Combine quinoa, almond milk, sweet potato, coconut oil, and vanilla in a food processor and blend until smooth. 
  4. And the dry ingredients and continue to blend.
  5. Pour into a greased cupcake pan--- I filled them 3/4 full but then went back and had enough to fill them near the top. The muffins don't rise much, so it wasn't a problem. 
  6. stir together the toppings and top each muffin with 1 tb.
  7. Bake at 425 for about 25 minutes. Don't forget to check with a toothpick!
Makes 12 muffins.

Let me know how that works out for ya!

Tuesday, July 16, 2013

Kohlrabi Risotto

Meet the Kohlrabi plant. I discovered it at the farmers market and had never had it before so I thought, what the heck! ...... But what the heck is it?

After some investigation I discovered that name kohlrabi comes from the German word "kohl", meaning cabbage, and "rabi", or turnip. Which it supposedly tastes like. I thought it tasted a lot like a broccoli stalk. I decided to use mine in an Italian inspired risotto. Turned out to be a new favorite of mine! I've never made a risotto before so I don't know if this is the right way, or just the Emily way. Feel free to comment and correct me if I am wrong. 

Kohlrabi Risotto

Ingredients:
  • 1 and 2/3 cup brown rice
  • 5 cups vegetable broth
  • 1 tbs coconut oil (or other cooking oil)
  • 4 cloves garlic, minced
  • 1 sweet onion, diced
  • 4 kohlrabi bulbs, peeled and cubed
  • 1 cup fresh basil
  • 1 tbs Italian seasonings
  • 1 can chickpeas
  • 1/4 cup nutritional yeast
  • salt & pepper, to taste
Directions:
  1. Combine the rice and vegetable broth in a medium pot and bring to a boil. Reduce heat, cover, and simmer (for about 20-30 minutes) while preparing the other ingredients.
  2. In a large skillet saute the onion and garlic in 1 tbs coconut oil for 5-7 minutes. Add the kohlrabi, basil, and italian seasonings and continue to cook for about 15 minutes or until the kohlrabi has softened. 
  3. While rice is still cooking, transfer it to the large skillet with the kohlrabi. Add the chickpeas, nutritional yeast, and salt and pepper. Continue to simmer until the rice is cooked entirely. 
Kohlrabi with beets-- Mom likes to make them :)
 In other news.... Still enjoying the summer. The boyfriend and I went to Wisconsin to see his family. Got a good 50+ miles of riding done in the hills..... I meant to say HILLS.  About ready for my 1/2 Ironman and then I will be back to the classroom!
Such a beautiful place to ride!
Hope you are enjoying your July!
-Em

Sunday, June 23, 2013

Eggplant Burgers with Balsamic Glazed Onions

This was just like cooking pancakes, only done while drinking a beer! Hehe :) Actually it was hard not to resist not just having eggplant pancakes for dinner.

I actually had to have surgery on my mouth this week.... So the reasoning for  mashed potatoes and steamed kale on the side. A burger was more difficult to eat, but I don't give up on anything easily. It was bomb.
Here is your recipe for .....

Eggplant Burgers And Balsamic Glazed Onions

Ingredients:

Eggplant Burger
  • 1 eggplant
  • egg replacer for 1 egg
  • 1 cup panko bread crumbs
  • 1/2 cup nutritional yeast
  • 1/2 cup flour*
  • 1 tsp. garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped.
  • Salt and Pepper to taste
  • 4 Pretzel burger buns (my personal favorite anyway).
  • Lettuce, Tomato, fresh parsley for garnish ( all optional)
Balsamic Glazed Onions
  • 1 yellow or white onion, sliced
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 2 tbs coconut oil
  • 1-2 cloves garlic
  • 1 tsp fresh grated ginger (optional)

Directions:


  1. Preheat Oven to 400. Poke a few holes in the eggplant and bake it for 45-50 minutes. 
  2. While the eggplant is baking, prep your other ingredients and begin to make your balsamic glazed onions.
  3. For the glazed onions: Saute the onion and garlic in 2 tbs of coconut oil over medium/ high heat for about 5 minutes. Whisk together the balsamic and brown sugar. 
  4. Stir in the balsamic mixture and bring to a boil. Reduce to a simmer and keep covered for at least 30-40 minutes or until the balsamic onion mixture has thickened. Set aside.
  5. Once the eggplant has been baked and cooled, cut it in half and scoop out the flesh of the eggplant. 
  6. Combine the eggplant with all remaining ingredients into a food processor. Blend thoroughly. * Add more flour if needed. 
  7. Pour eggplant batter into a skillet and cook each side until golden brown (I used about a 1/2 cup of batter for each eggplant burger). 
  8. Serve on a pretzel bun and top with balsamic glazed onions and any additional garnish!



I will have to make this one again soon. :) It would be perfect for July 4th, eh??

One day later......
.... at Food Fantasies I saw THIS. Someone stole MY idea!! :P



In other news... remember how I was laid off from my teaching job? Well I got an offer at another school :-) Thinking on it at the moment but I am sure I will have news about that one soon!!

-Em

Monday, May 20, 2013

Creamy Basil Pesto and Baby Eli!

 Life has been a little busy lately. Mike and I went to Wisconsin (where his family lives) for the past two weekends. When we got home on Mother's day we were greeted by this little guy. Meet Eli, the newest addition to the Scannura family!


Alexis was home visiting from Chicago this week so she and Amber both came for dinner. I've been gone so much that catching up on laundry, mowing, and other household chores has taken up my free time. I needed something easy and quick...... pasta! I did some brown rice noodles with a creamy basil pesto sauce. It was so delish!


Basil Pesto 

Ingredients:
  • 2 cups fresh basil 
  • 1 cup pine nuts
  • 1/2 cup olive oil
  • 1/4 cup almond milk (unsweetened)
  • 2 tbs lemon juice
  • 1/4 cup nutritional yeast
  • 6 gloves garlic (mine were small)
  • 1tsp salt
  • 1/2 tsp pepper, or to taste
Directions:
  1. Combine all ingredients in a food processor and blend until smooth.
  2. Serve over your noodles of choice. I also sauteed some red pepper, onion, and olives to add in. 
The sauce was pretty thick. I would suggest adding another 2-4 tbs of olive oil if you prefer it thinner.

Entering my last week of school. Going to be a long week--- but at the same time I don't want it to end!! Still keeping my fingers crossed for another job opportunity! :)

Hanging in there,
Em


Friday, April 12, 2013

Baked Maple Ginger Portobello Steaks

 I made these baked Portobellos for dinner this week for my mom and Amber! Turned out so yummy!


 

Maple Ginger Portobello Steaks
Ingredients:

  • 4 tbs Braggs amino acids OR soy sauce
  • 4 tbs maple syrup
  • 1 tbs fresh grated ginger
  • 1 tsp garlic powder, or 3 cloves of garlic, smashed
  • 4 portobello mushrooms. 
Directions:

  1. Preheat the oven to 350.Whisk together the braggs, maple syrup, ginger, and garlic powder in a small bowl.
  2. Place portobello mushrooms stem side up in a large glass baking dish. Pour marinade over mushrooms and allow them to marinade for at least 30 minutes. 
  3. Bake at 350 for until they are done. I honestly didn't watch the time but it was around 20-30 minutes!
My mom made some potatoes to go with and I made quinoa. :) So yummy! The portobellos would also make a good burger with some fries! I will have to try it next time.

Some bad news... got laid off from my teaching job. My heart is a little broken. If you know anyone looking for an art teacher... let me know :) Staying positive!
-Em

Wednesday, April 3, 2013

Spring Break

My mother, father, and I squeezed ourselves in my brothers tiny Hyundai to drive to Denver. He just moved there and wanted his car. I was cool with this setup seeing that it was a free ride to see my brothers! Here is my trip to Denver through pictures. Bear with me, I took a lot of them!

What I did on my Spring Break.....
Drove into a blizzard in Colby, KS. The highway was closed and we were stranded for almost 2 days! Bummer!!!

Did THIS - which was actually my mother's Idea.
Finally arrived in Denver. Gawked at my brother's living room furniture.
Pigged out on Greek with my fam.

Went running in Denver- where there was also quite a bit of snow. And cold- about 35 for  the high.

I drank beer and was a good "sport"

Despite the snow and cold, I remembered to praise God daily for all he has given me. I also drank coffee out of an aeropress everyday. I need to get one!
Went running.... again. Getting warmer!

Drank more beer. 
Pigged out at Watercourse Foods 

Tasted this quinoa miso dish

Yummed all over these polenta cakes and tomatoes...

Hung out with these guys every night! Brothers <3

Bounced around at Jazz Night

Went running.... Decided I should live in this adorable house. 

Visited the Great Divide Brewery with Brandon,  my brothers roomie. Drank beer.

Went running on a sun-shiny day-- 65 degrees. More like it!!

Visited with my old Millikin buddy Laurie. Drank this awesome beer. 
Cooked for brothers. Pulled this recipe off of pinterest. The brothers and Brandon loved it. Click here for the recipe!

Forced Ryan to hang out with me....again.
Tasted beers at OMF (Our Mutual Friend Brewery) Time to go home in the morning...
Stopped in MO to visit baby brother Chris on the way home. Realized his arm is larger than my thigh, suddenly.  Jeez I look tired, eh?

Arrived home to flowers from Miki and my new-ish boyfriend Mike. That was a lovely end to the trip :)
Hope you enjoyed the photos!
-Em

Thursday, March 21, 2013

Panang Curry with Tofu

So I've transitioned from my busy life as a high school swimming coach to a much less busy life as a Girls on the Run coach at my school. Sometimes as a vegan it's hard to bite your tongue. Like when I hear someone say "But milk makes your bones strong." Or "Meat is good for building muscles". While I just want to shake the person and tell them to read Brendan Brazier's Thrive diet, or watch Forks over Knives,  that hasn't worked for me in the past. I've learned to bite my tongue. Especially when it comes to educating my students. Biting my tongue through the nutrition portion of the GOTR classes...!

On the other hand, 2 co-workers of mine have approached ME about wanted to go vegan. I gave them my resources and they are on board! Ah see, the power of eating your salad in silence :)  One of them, Tiffany, is a 3rd grade teacher and is an avid runner like me. The other one, Justin, is our school librarian. 

Amber is still a once a week vegan. :) And I am still getting my bi-weekly free facials. Last week Amber wanted a vegan panang curry and this is what I came up with!

Vegan Panang Curry with Tofu

Ingredients:
  • 2 tbs coconut oil
  • 2 tbs chopped garlic
  • 1 tsp fresh grated ginger
  • 2 tbs red curry paste
  • 2 cans coconut milk (I used light but by mistake. I think it would have been better with regular)
  • 2 tbs maple syrup
  • 1 tbs soy sauce
  • 1 1/2 tbs lime juice
  • 1/4 cup cashews
  • 1 cup chopped white mushrooms
  • 1 yellow onion, sliced
  • 1 tbs basil
  • 8oz cubed extra firm tofu
  • 1 small broccoli head, chopped
  • 1 jalepeno, sliced
  • 2 carrots, sliced
  • 2 cups baby spinach
Directions:

  1. In a large pan, heat the oil, garlic, and ginger on medium- high heat. Add in the curry paste, basil, and onion and saute for 5 minutes. 
  2. Whisk in coconut milk, maple syrup, soy sauce, and lime juice. 
  3. Add the veggies and tofu and cook until the vegetables are soft.
  4. Top with cashews.
I served this with Jasmine rice and it was perfect!

Hope you enjoyed this one. I am off to Denver for a week to visit my brothers. When I get home it will be spring, right? I can dream.
-Em

Wednesday, March 6, 2013

Veggie Fajitas and Mexican Quinoa

My friend Amber and I have this deal going on. Amber is an Esthetician who likes vegan food. I am a vegan... who likes to cook....and I kinda like my face. I cook Amber vegan dinners every week, and she gives me facials :) It's a pretty sweet deal.
This week I decided to do Mexican for Amber because I haven't in a while! Fajita's are hard to mess up. The Mexican Quinoa was an experiment gone terribly right!

Mexican Quinoa

Ingredients:

  • 1 cup water
  • 1 cup dry quinoa
  • 2 cloves garlic, minced
  • 1/2 Spanish onion, chopped
  • 1 small jalapeno, sliced
  • 1/4 cup tomato sauce
  • 1 tomato, diced
  • 2 tbs nutritional yeast
  • salt and pepper to taste
  • 1/2 cup vegan mozzarella
Instructions:
  1. Bring 1 cup of water to a boil. Stir in quinoa and bring to a simmer. add all ingredients except nutritional yeast and mozzarella and cover.
  2. Simmer for 10 minutes. Add nutritional yeast and salt and pepper.  
  3. Continue to simmer until all the water is absorbed. Stir in the mozzarella last.

Veggie Fajitas

Ingredients:
  • 1 Spanish Onion, sliced
  • 1 green pepper, sliced
  • 2 cloves garlic, minced
  • 1 red pepper, sliced
  • 1 cup sliced mushrooms
  • 1 small stalk broccoli, chopped.
  • 1/4 head of cauliflower, chopped
  • 1 jalapeno, sliced
  • 1 cup butternut squash, cubed
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp cayenne red pepper
  • splash of lemon juice
  • splash of lime juice
  • 1/2 cup chopped cilantro
  • 1 tbs coconut oil
  • Salt and pepper if desired.
  • 6 small flour tortillas
Instructions:
  1. Heat the coconut oil over medium/high heat. Saute the onion and garlic for about 5 minutes. Add the remaining ingredients, reduce heat to medium and cover. 
  2. Cook until vegetables are soft. 
  3. Serve on a flour tortilla with cilantro on top. We had ours with the Mexican quinoa, and guacamole. =)
Sorry about slacking on my blogging. I have been real busy and work has taken it's toll on me. Things haven't been going the greatest- will fill you in more later, but I am hanging in there.  I'm just thankful I have such a wonderful support system- like a coworkers who will send my favorite kindergartner to deliver me a hug and some vegan cookies in the morning.

I also apparently have a guardian angel who likes to leave notes on my car, so I've got that going for me. I guess it's the little things in life :)



 Hopefully I will have another recipe for you in a week or so!
-Em