Quick and Tasty

These are a few of my standard recipes that I enjoy and have found that many others do as well, including those who eat meat and dairy regularly. When I’m short on time or on the go, I often find myself putting many of these combinations together. They serve as great meals when it’s cold outside or when you need a heaping bowl of comfort food. Plus, these dishes make great left-overs!  As a reminder, all of these ingredients are dairy and meat free, even when the title is something like “Cheesy Polenta with Black Beans and Roasted Red Peppers.” I will be adding more recipes to this page periodically.  Enjoy!

Cheesy Polenta with Black Beans and Roasted Red Peppers

I created this dish one day when we were low on groceries and I only had about 20 minutes to prep and cook for lunch. It only has a few basic ingredients that can be found at any major grocery store (mine are from Trader Joe’s).  This dish is so versatile; mix and match different veggies, try different spices, add coconut milk to the beans for a creamier taste. I often halve the recipe if cooking only for one!

  • Ingredients
  • 1 tbsp olive oil
  • 1 yellow onion, halved and sliced
  • 1-2 cloves of garlic, minced
  • 2tsp, more or less of Italian Seasoning
  • 1 tube (18 oz.) of organic polenta
  • 2 roasted red peppers, cubed
  • 1 can Organic Black Beans, drained and rinsed
  • 2tbsp nutritional yeast, separated
  1. Directions:
  2. Heat oil to medium heat in skillet.  (Substitute 1/4 cup of water for oil to reduce fat; note: there is a significant difference in taste if you do not use oil)
  3. Add onions for about 5-7 minutes until they become translucent, stirring occassionally.
  4. Add garlic and italian seasoning and saute for another minute.
  5. Add slices of polenta and add 1 tbsp of the nutritional yeast. I usually cook them for about 8-10 minutes (4-5 min. each side). Cook to desired texture and crispness.
  6. Add the black beans, roasted red peppers, and the other tbsp of nutritional yeast. Stir all ingredients together and heat until beans and red pepper are warmed. Serve with a salad or steamed veggies.  Also, be as liberal or conservative with your nutritional yeast. It has a cheesy nutty flavor that I have grown to love and I often just pour it into the dish. Delicious! Again, please adapt this basic recipe to the your needs. Add more beans, throw in tomatoes, make polenta from scratch, etc. Have fun with it!

Post-workout Quinoa Curry Recipe:

  • Ingredients
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp curry powder
  • 2 tsp cumin
  • 1/2 tsp corriander
  • 1 pinch of tumeric
  • 1 large yellow onion sliced
  • 1-2 garlic cloves, minced
  • 1 cup quinoa, rinsed and drained
  • 2 1/2 cups Organic vegetable broth
  • 2 cups of Organic broccoli, washed and chopped
  • 1 14 oz can of Organic black beans
  • 2 cups of Organic coconut milk
  • Juice of 1 lime (optional)
  • 1 cup of loosely packed cilantro (optional)
  • Salt and Pepper to taste

Directions:

  1. Heat olive oil in non-stick medium-sized skillet over medium heat. Add spices and saute for about 1 minute. Add onions and garlic and saute for 5-7 minutes until the onions are tender and translucent.
  2. Meanwhile, add quinoa and 2 1/2 cups of veggie broth (or water) in a medium pot and bring to a boil. Afterwards, simmer for about 8-10 minutes until some of the liquid has been absorbed and add the broccoli. Continue to cook the quinoa for about another 5 minutes until all the liquid has been absorbed.
  3. When quinoa and broccoli are cooked, add the onion mixture to the quinoa and combine. Add black beans and coconut milk. (Add more coconut milk if you want it more soupy) Let simmer for about 7-10 minutes so the flavors can blend.
  4. Add lime juice and cilantro  before serving.
  5. Guten Appetit! Enjoy your meal!

One Response to Quick and Tasty

  1. Karla says:

    Oh, Amber! I love this! Quick, easy, healthful meals – this is inspiring me!
    Thank you!
    Karla

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