Sweet Potato (Sort Of) Shepherd's Pie

It seems like forever since I have posted a recipe on the blog, and in some ways, it has been! 

Sidenote: Don't worry, I've still been cooking up a storm, and we've still been eating up a storm.  It's just that I've been cooking a lot of un-recipes...you know, roasted veggies, grains, and protein...nothing fancy.  Just a lot of easy meals that don't really warrant their own posts on the blog.

But today is the day that the recipe-drought comes to an end, and it's coming to an end with a BANG!  This recipe is the perfect way to welcome fall into your kitchen.  It's warm, high on comfort-food flavors, balanced in nutrition, and low in fat...seriously, what more could you ask for?!

Sweet Potato (Sort Of) Shepherd's Pie
Serves 4

For the Topping:
2 small sweet potatoes, peeled and diced
1/4C unsweetened almond milk
1T Smart Balance
1/4tsp cinnamon
1/4tsp nutmeg
1/8tsp salt

For the Filling:
1 1/2tsp vegetable oil
1 yellow onion, diced
2 carrots, peeled and diced
2 green bell peppers, diced
1tsp ground thyme
2tsp dried rosemary
1 1/4C vegetable broth
1 can cannellini beans, drained, rinsed, and patted dry
salt and pepper, to taste

For Garnish:
3oz. shredded cheddar cheese

Directions:

• Preheat the oven to 375 degrees.
• Boil water in a medium pot.  Once boiling, add the diced sweet potatoes.
• Boil for 10 minutes, or until tender.
• Meanwhile, heat the vegetable oil in a large skillet.  Once heated, add the onion, carrots, and bell pepper, and cook for five minutes.
• After five minutes, add the thyme, rosemary, vegetable broth, beans, salt, and pepper to the skillet.
• Simmer for ten minutes.
• Once the sweet potatoes are cooked, drain and place in a food processor.  Add the milk, Smart Balance, cinnamon, nutmeg, and salt.
• Process until smooth.  Set aside.
• Once the filling mixture has simmered for ten minutes, pour it into the bottom of a medium sized casserole dish.
• Spoon the sweet potato mixture on top, and spread it out until smooth.
• Bake for 20 minutes.
• Remove and add the shredded cheese on top.
• Bake for an additional 10 minutes.
• Cool for 5-10 minutes before eating.
• We ate our alongside a spinach salad, and it was the perfect vegetarian meal!

Bo took these pictures because I had to head over to yoga while the pie was in the oven.  They aren't the best pictures on the blog by any stretch of the imagination, but they'll have to do.  Honestly, I am just thankful that he remembered to take pictures AT ALL before devouring the shepherd's pie entirely!

(He did save me one piece...and yes, that means he ate 75% of the casserole all on his own!)

If you recreate this at home, don't be scared to play around with the filling ingredients.

For example, you could use leeks, turnips, broccoli, cauliflower, zucchini, squash, etc.

You name it - and you could probably use it in the filling.  

So, get creative.

Use WHATEVER you have on hand!

It will still be equally delicious.

Question of the Day:

Do you like shepherd's pie?  If not, how about pot pie?!

Blessings,
Ally and Bo

Vegetable Stuffed Bell Peppers

Yesterday's dinner was so delicious that I can't wait to share it with you!  Like, seriously, I can't wait to share it with you...so I don't even want to waste time by typing too much of an introduction.

Instead, I'll just let this photo speak for itself!

From my experience, it seems like bell peppers are usually stuffed with some combination of rice, meat, and/or beans.  Rarely have I seen a recipe that stuffs them with the bounty of summer produce.  Well, wait no longer, because that recipe is here!  I decided to stuff my big, beautiful, bell peppers with summer's best: kale, carrots; and of course, a little cheese.  The result was spectacularly light, flavorful, and a perfect way to round out your dinner plate!

Vegetable Stuffed Bell Peppers
Serves 2

1 green bell pepper, cut in half with core and seeds removed
1 large stem of kale, torn into bite-size pieces
1 medium carrot, shredded
2 garlic cloves, minced
2oz. shredded mozzarella (or Daiya cheese), divided in half
1T nutritional yeast
1/2T lemonjuice
large pinch of salt
small pinch of pepper

Directions:

• Preheat the oven to 400 degrees.
• Mix the kale, carrot, garlic, half of the mozzarella, yeast, lemonjuice, salt, and pepper together in a small mixing bowl.
• Spoon the vegetable mixture into the bell pepper halves, and pack tightly.
• Bake for 30 minutes.
• Remove from the oven and place the remaining 1oz. of mozzarella on top of the bell peppers (1/2oz. over each pepper).
• Broil on high for 5 minutes.
• Cool for 3-5 minutes.
• For a balanced dinner, serve alongside your protein and carbohydrate of choice.

As you can see in all of these pictures, I served our stuffed beauties alongside "Rosemary and Thyme Roasted New Potatoes" and ground turkey (for Bo, of course...I had tofu!).  To make the potatoes, simply:

• quarter 8-10 small new potatoes;
• toss them in 1-2T EVOO, 1tsp dried rosemary, and 1/2 tsp thyme;
• roast at 400 degrees for 30 minutes; and
• WA-LA(!) you're done!

Truth be told, I hesitate to even call that a recipe because it is SO. simple.  Call it what you will; but give it a try.  Those new potatoes were exceptionally good...especially alongside the veggie-rific stuffed bell peppers!

I'm loving the natural light that was flooding in through our breakfast nook window!  Even without my cameras flash, I feel like I was able to capture the texture and color of the peppers.  It takes some planning to cook - and photograph - my recipes while the sun is still high in the sky (believe it or not, I cooked this dinner at 2:00 in the afternoon just so that I could get some good pictures), but I think it is worth it!

Next up - I just discovered a traditional Middle Eastern snack that I have been loving for breakfast (and snacks!) lately.  It's simple, easy, delicious, and uses ingredients that you probably already have in your pantry.  Need to liven up your snack routine?  Well check back tomorrow for this unique new menu item!

Question of the Day:


What is your favorite "stuffed" food?!  It can be anything from cannoli to manicotti to an omelet; but whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Not Your Average Green Salad

Kermit the frog understood both the difficulty and the importance of being green.  In fact, he was famous for singing a song all about it(!):

It's not that easy being green,

having to spend each day the color of the leaves.

When I think it could be nicer being red, or yellow, or gold,

or something much more colorful like that.

It's not easy being green.

It seems you blend in with so many other ordinary things;

and people tend to pass you over

'cause you're not standing out

like flashy sparkles in the water,

or stars in the sky.

But green's the color of spring;

and green can be cool and friendly-like.

And green can be big like a mountain,

or important like a river,

or tall like a tree.

When green is all there is to be,

it could make you wonder why.

But why wonder, why wonder?

I am green, and it'll do fine.

It's beautiful, and I think it's what I want to be.

Ok, seriously?!  

How cute are these pictures of Kermit practicing yoga?!  

I simply couldn't resist incorporating them into the post too!

Well, I, too, think green is G.R.E.A.T. - in fact it is my favorite color - and green foods are even better!

Don't believe me?!  

Just check out these two posts (here and here) for more of my green recipe extravaganza!

Last night, in honor of my favorite color, I decided to create a delicious salad using only green ingredients (except for a few of the dressing components, that is).  It turned out really well, better than expected in fact, so I knew that I had to pop in this morning to share it with you all!

Not Your Average Green Salad
Serves 2

3 large handfuls of spinach, torn
2 scallions, chopped
1/2 green bell pepper, diced and sauteed
1 avocado, diced
1 heaping T veganaise
1 scant T Dijon mustard
1 T lime-juice
1 1/2 T water
1/2 scant tsp dried dill weed
pinch of salt
pinch of pepper

Directions:

• In a large salad bowl, mix together the spinach, scallions, and sauteed green bell pepper.
• In a small bottle or mixing bowl, shake/whisk together the veganaise, Dijon mustard, lime-juice, water, dill, salt, and pepper.
• Pour half of the dressing over the salad and mix to incorporate.
• Add the diced avocado and gently stir.
• Add more dressing, if necessary, until desired consistency is reached.
• Enjoy immediately!

Next time - all about my day at The Player's Championship golf tournament and Outfit #4!

(Yes, even though I know practically NOTHING about golf, I am going to one of the major PGA tournaments.  I was given a chance to go with my business partner for free...do you blame me?!)

Question of the Day:

What is your favorite green food (and don't say green eggs and ham...they don't exist!)?

Blessings,
Ally and Bo

Creamy Cool Mexican Salad

Bo and I eat Mexican food a lot.  Blame it on our mutual love of New Mexico, but we can't get enough of the stuff!  We have some variation of Mexican food at least once a week...and sometimes we go on "kicks" and eat Southwestern food almost every day.  It varies, but in general, we LOVE spicy, creamy, beany (is that even a word?), peppery Mexican food!

With that said, I always have a plethora of pantry/refrigerator items that could turn into a Southwestern feast at any time.  Imagine this:

• it's 6:00PM on Saturday evening;
• your husband has just reminded you that you will be feeding an extra, hungry, male mouth this evening;
• you have been attending a physically demanding yoga workshop for the past two days, and are therefore exhausted; and
• you are already starving.

What would you do?  

Well...I can't exactly answer that.  

HOWEVER, I can tell you that that is exactly the scenario that I found myself in this past Saturday, and here is what I did:

Cool, crisp, crunchy, and delicious, this Mexican salad is both hearty and light - making it perfect for the warmer months.  Open a few cans, chop a few vegetables, and dash in a few spices and WHA-LAA(!), a salad is born!  If you love Southwestern food and/or salad, this recipe is for you!

Creamy Cool Mexican Salad
Serves 4-8 (4 as an entree, 8 as a sidedish)


3 Roma tomatoes, diced
1 green bell pepper, diced
2 jalapenos, minced
2 avocados, diced
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
2 T lime juice
2 heaping T veganaise (or mayonnaise)
1/2 tsp cumin
1/2 tsp chili powder
1/4 - 1/2 tsp cayenne (we used 1/2 because we like it HOT!)
1/2 tsp salt
1/4 tsp pepper

Directions:

• Add the diced/minced tomatoes, bell pepper, and jalapenos to a large salad bowl.
• Pour in the drained and rinsed beans and corn.
• In a small mixing bowl or a medium jar, mix/shake together the lime juice, veganaise, cumin, chili powder, cayenne, salt, and pepper.
• Pour the dressing over the salad mixture.
• Add the diced avocados on top.
• Toss to fully incorporate all ingredients.
• Refrigerate for 30 minutes, or up to an hour (any more than an hour and the avocado will start to turn).
• Serve atop salad greens with rice, tortillas, or chips alongside!

With the help of a good friend, we devoured all but about 1/2 cup of this salad in a single sitting!  The dressing was the perfect complement to the fresh and crunchy vegetables.  Even before I was vegan, I wasn't much of a mayonnaise fan.  However, this salad really needs the creaminess that it lends.  Don't skip the mayo!  As for the jalapenos, we like it HOT!  If you don't want so much heat, just cut it down to one jalapeno (as opposed to two), and reduce the cayenne to 1/4 tsp.  That should do it!

Next up on the ABC blog- all about my yogatastic weekend!  I learned so much, and I can't wait to share it with you here on the blog, and with my students in the studio.  I am a little sore (ok, I'll be honest, I'm a LOT sore), but every sore muscle is worth it.  I had an A.M.A.Z.I.N.G. time, and I feel more excited than ever about my yoga practice and my ability to share it with others!

Question of the Day:

Mild vs. Medium vs. Hot: how do you like your Mexican food?!

Blessings,
Ally and Bo

Creamy Energy Power Salad

In addition to writing here on the ABC blog, I also regularly read about half a dozen other food/fashion blogs. I am pretty selective in my reading, so these elite five-six blogs must be pretty good to have made the cut!  If you haven't noticed "My Blogroll" before on the toolbar to the right, you might like to check it out sometime.  These ladies come up with amazing vegetarian/vegan cuisine, and frequently do it in style as well!

With that being said, it isn't uncommon for these blogs to serve as my inspiration for recipes, outfits, and home decor on a regular basis.  In fact, the dressing for today's Creamy Energy Power Salad is borrowed from Angela Liddon of Oh She Glows.  Angela is one creative cat in the kitchen!  She comes up with so many delicious and healthy recipes that have me drooling every time.  When I saw this Creamy Avocado Lime Dressing, I knew right away that I had to come up with an original way to use it!

For me, avocados frequently = Mexican cuisine.  Blame it on living in New Mexico for so many years, but you say "avocado" and I think salsa and chips, enchiladas, green chile, refried beans, chile rellenos, and quesadillas!  Since we didn't have any tortillas at the time, I decided to use what we had on-hand to create this protein-packed and energy-filled salad.  Trust me, it didn't disappoint!

Full of healthy fats and protein-rich beans, this salad will keep you energized and mentally sharp for hours!  With the perfect balance of whole grains, vegetables, fruits, protein, and fat, this salad is a champion of health and nutrition.

Creamy Energy Power Salad
Serves 2-4

1/2 can black beans, rinsed
1/2 can hominy, rinsed
2 tomatoes, diced
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp pepper
1 red bell pepper, sliced and roasted
1 tsp EVOO
1/2 C rice, cooked and chilled
2-3 handfuls of Spring Salad Mix
1/4 C Creamy Avocado Lime Dressing from Oh She Glows

Directions:

• Cook the rice on the stove-top (i.e. 1/2 C rice + 1 C H2O + 20 minutes on the stove-top = perfectly fluffy rice!)
• Place the black beans, hominy, tomatoes, chili powder, cayenne, salt, and pepper into a medium mixing bowl.  Toss to coat.

• While the bean/hominy mixture is marinating, slice your bell pepper, toss it in olive oil, and roast at 450 degrees for 5-10 minutes.
• Note:  You will want the bell pepper to blacken around the edges, but you do not want it to burn.  Watch it closely for the last couple of minutes in the oven!  They should end up looking something like the picture below.

• Add the rice, bean/hominy mixture, and bell pepper into a large salad bowl with the Spring Salad Mix.  
• Toss gently.
• Begin by pouring 1/8 C dressing onto the salad and incorporate fully.  
• Add more, up to 1/4 C, until you have reached your desired coating.
• Due to the avocado, this salad is best served immediately.  
• Note:  Leftovers of this salad will not be very good.  Therefore, I would suggest either halving the recipe or eating it all in a single day.

Next time - I will share the beginnings of a new fashion/style project.  Maybe some of you will even be inspired to join me!!!

Question of the Day:

If you need lots of energy for the day, what is your go-to meal?!

Blessings,
Ally and Bo

3-Layer Mexican Casserole

Last night continued my efforts to use up what was in our refrigerator, freezer, and pantry before we leave on our trip.  I almost always have beans and rice on hand, but I wanted to whip up a little more exciting than the boring old staple.  After a brief scavenging around the kitchen, I discovered:

• salsa;
• green chile;
• frozen corn;
• a red bell pepper; and
• Daiya cheese.

Visions of the party-favorite 7-layer dip immediately came to mind.  By my count, I had no where near enough ingredients for seven layers...but an idea had been born, so I rolled with it!  

This is a Mexican-style casserole with a little kick!  If you like heat, go ahead and use "hot" salsa and "hot" green chile.  The final result is creamy, hearty, and as Bo says, "fills you up right!"

3-Layer Mexican Casserole
Serves 4-6

For the Rice Layer:
1 C brown rice
1 3/4 C water
1/2 C salsa (preferably HOT!)

For the Vegetable Layer:
1 C corn
1 red bell pepper, diced
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

For the Bean Layer:
1 can refried beans
1 4 oz. can of hot green chile
1/2-3/4 C Daiya cheese (or other cheese)


Directions:

1. Place the rice and water in a medium saucepan.
2. Boil, reduce to simmer, and allow to cook for 20 minutes.
3. Meanwhile, mix the refried beans and green chile in a small saucepan over low heat.
4. In a separate pan, saute the corn, bell pepper, salt, pepper, and cumin over medium heat.  Continue cooking until the corn and bell pepper begin to soften and brown slightly.
5. Once the rice is cooked, mix in the salsa.
6. Now you are ready to layer your casserole in a medium/large oiled dish:
1. Place all of the salsa rice in the bottom of the dish.
2. Cover with the vegetable mixture.
3. Spread the bean mixture on top.
4. Sprinkle with cheese.
7. Bake at 350 degrees for 7-12 minutes until the cheese is melted.

Recently, I've been trying to learn more about my camera.  I have been taking it off of "automatic" mode in an effort to take more professional pictures for the blog.  However, a lot of the recipes I end up putting on the blog are cooked in the evening.  Therefore, by the time I need to take pictures, the sun has gone down and I am left without any natural light (which, I have read, is best for quality photography).  Last night I took several with the flash, and several without...but I can't decide which one looks better.  What do you think? (just leave a comment in the "Comments" section below).

With the flash...

Without the flash...

Bo ate his casserole with roasted chicken.  Believe it or not, every bit of this plate was devoured, and later on in the evening he went back for seconds of the casserole.  Today, he asked me if there was any left for lunch...if you ask me, I think he kinda likes this one! :)

FYI - This picture is without the flash.

Next time - I promise you that oatmeal recipe that will keep you full for hours!  And this time, I mean it!

Question of the Day:

What's your favorite throw-together meal?  Or, like most people, do you just get take-out on nights when the refrigerator/pantry are low?!

Blessings,
Ally and Bo

Maple-Cinnamon Peanut Butter Dip and Eating Green

Today I am going to share one of my most frequently made and eaten recipes with you!  For those of you that haven't already figured it out here and here, I love peanut butter (could I possibly put any more links into a single sentence?!)!  In fact, I probably eat peanut butter in some form or another 4-5 times a week: mixed into oatmeal, spread on fruit, spread on toast, added to a smoothie, whirled into homemade soft-serve, etc, etc. etc.

Taking peanut butter to the next level, this dip is creamy, spreadable, and slightly sweet - perfect for smearing on fruit or your choice of dunker!

Maple-Cinnamon Peanut Butter Dip
Serves 1-2

2 (heaping) T PB2*
1/4 tsp cinnamon
3 T plain yogurt (I used Whole Soy)
1/4-1/2 T maple syrup

Directions:

• Add PB2 and cinnamon to a small bowl.

• Pour in the yogurt and maple syrup.
• Mix until fully combined.

• Serve with your choice of "dippers"!

*Note:  You could probably use creamy PB in place of the PB2 in this recipe.  However, I would not suggest crunchy nut butter because I do not think that it would mix well.  Regardless, because I have not tried this dip with regular PB, I cannot vouch for the result.

Other than this peanut butter dip, I spent much of the remainder of my weekend-mealtimes eating greens.  I would dare to say that there is not a green food that I can think of that I don't enjoy devouring!

On Saturday I made a batch of Spabettie's Spinach Pancakes.  I ended up eating them for lunch both Saturday and Sunday.  Specifically:

• on Saturday I smeared homemade Roasted Garlic and Paprika Hummus on top, and topped it with sliced tomatoes; and
• on Sunday I melted Daiya cheese on top!

YUMM-O!

On Sunday evening, I made Oh She Glows 15-Minute Creamy Avocado Pasta.  However, I did have to make a few alterations to her recipe, based off what I had on-hand:

• instead of 1/2 lemon juiced, I used 2 T lime juice;
• instead of 1/4 C fresh basil, I used 1/4-1/2 C cilantro;
• instead of 2 T EVOO, I used 2 T sunflower oil; and
• I added two diced red bell peppers. 

I have made the original recipe previously, and I have to say that I prefer this version.  Next time I might alter the recipe even more, and if I do, I will make sure to share it with you!

Next time - a post about "Life in the Navy" thus far!

Question of the Day:

(1) Do you like peanut butter?  If so, how do you prefer to eat it?
(2) Do you enjoy eating your greens (i.e. spinach, asparagus, green beans, peas, avocado, etc.)?!

Blessings,
Ally and Bo

Senora's Potatoes + Salsa Hummus

On Sunday evening I was in the mood for "breakfast for dinner."  However, this was no ordinary breakfast craving because I wasn't in the mood for pancakes, I wasn't in the mood for French toast, and I wasn't even in the mood for oatmeal or a breakfast casserole (which are both solid standbys in my recipe repertoire).

So, I asked, what was I in the mood for?!

Hashbrowns!

But not just any hashbrowns...I was in the mood for Senora's potatoes.

Who is Senora?  Well, her full name is Senora Lourdes (Lulu) Rodriguez, and she was my family's host when we visited Guanajuato, Mexico numerous times from 2000-2002.  Each time that I, my Pee Paw, my Mee Maw, or my mother (or a combination thereof) made our way down to Guanajuato, we would stay in Senora's home for the duration of our visit.  She served as our "host family" by providing us food, lodging, and a willing individual with whom we could practice our Spanish. 

But Senora was so much more than that!  Our family and hers became close.  For several years our visits were quite regular (every 4-6 months or so).  In fact, during our last visit, Senora gave our family a beautiful piece of art (a sculpture of a native warrior) that would serve as a reminder of our time spent in the beautiful city of Guanajuato. 

On top of all that, Senora was a magnificent cook!  Every meal that we had seemed to top the one before it.  It's amazing that we all didn't gain 10-15 pounds while we were living in her home (then again, I'm sure that had to do with the fact that we walked up and down hill-y streets all. day. long.).

The houses are built into the mountain.



The pathways to homes are very steep and narrow.


My time in Guanajuato has had a profound impact on making me the woman I am today:

• I, in large part, majored in Spanish during my undergraduate degree program because I fell in love with the Spanish language during my time in Mexico;
• I chose to write my graduate degree thesis on Hispanic migrant children in the American public school system because they reminded me of the children's faces in Guanajuato; and
• I worked as a translator throughout my graduate degree program in an effort to serve immigrants in this country while maintaining an advanced level of written and spoken Spanish.

Even now, I jump at any opportunity to use my knowledge of the Spanish language!  What can I say?!  I am a dork who loves to speak Spanish!  :)

Okay, okay...so enough about my past.  You want a recipe, right?!  The following recipe is based off of my memory of how Senora Lulu made breakfast potatoes (i.e. hashbrowns). 

Note: My mom also cooks this recipe, and she does it a little different than I do (i.e. no tomatoes, cumin, chili powder, or cilantro).  I, however, find that these additions take the recipe to the next level!

Senora's Potatoes
Serves 2

1 medium, Russet potato
1/2 red onion
2 large jalapenos (We like it HOT in the Behne house!)
1 yellow bell pepper
2 tomatoes
1 T oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
shredded cheese, for garnish
cilantro, for garnish

Directions:

• Place the potato, onion, and jalapeno into the food processor.  Pulse 5-7 times until shredded.

• Place the potato mixture into a heated (medium high), well-oiled skillet; pat into a flat circle.

• Meanwhile, dice the bell pepper and tomato.
• After approximately 4-5 minutes, check if the potato mixture is beginning to brown.  If so, using a spatula, flip section of the hashbrowns so that they can brown on the other side.

• Add bell peppers and tomatoes to the potato mixture.  Cook 2-3 minutes.

• Add seasonings and toss to incorporate.
• Sprinkle cheese on top, cover, and allow to melt.

• Serve with a garnish of cilantro, fried eggs (optional), and a side of salsa hummus (see recipe below).

Now, about that salsa hummus...when I started to make my "Roasted Garlic and Cayenne Hummus" Bo protested because he wanted something different.  So, I asked him what he wanted, and he suggested adding salsa to the mix.  Little did I know that this would turn out to be de-lic-ious!  Without a doubt, this recipe will be added to my regular hummus rotation.

Salsa Hummus
Serves 8-10

1 can great northern beans, drained
2 T tahini
2 T EVOO
4 T medium or hot salsa (we used medium)
3/4 tsp salt
1/2 tsp cumin
1/8 tsp cayenne

Directions:

• Add all ingredients to your food processor. 
• Whirl for 2 minutes, or until all ingredients are incorporated and the mixture is smooth and creamy.

Up Next - a "blue" book review!  Any guesses to which book I am referring to?!

Question of the Day:

Do you cook any recipes that remind you of a person or a place?!

Blessings,
Ally and Bo

Rainbow Salad

As I was trying to figure out dinner for Sunday evening, I looked into our refrigerator and realized that we had A LOT of produce that was one day away from becoming over-ripe. 

I needed to come up with a recipe that would use over half a dozen vegetables, and I needed it FAST!

Enter this beauty:

Rainbow Salad
Serves 4

5 large stems of kale, stripped from stem and chopped
2 beets, boiled, peeled, and diced
2 medium carrots, peeled and diced
3/4 medium cucumber, peeled and diced
1 large red bell pepper, diced
1 C butter beans (I got mine from my mother's garden, but you could use frozen peas or cooked lentils)
1/8 C sunflower seeds
1/8 C pumpkin seeds
1/4 C nutritional yeast, divided
1/4 C EVOO, divided
1-1 1/2 T balsamic vinegar
1/2-1 tsp Herbamare (or salt)
1/2 tsp pepper
1 avocado, peeled and cubed (for garnish)

Note:  If you don't have some of the ingredients listed above, just substitute them for similar ingredients.  Don't be scared to get creative and use. what. you. have.

Double Note: For those of you that are wondering, I made Bo some Italian Sausage to go on top of his salad! :)

Directions:

1. Prepare all vegetables as described above.
2. Add kale to a large serving bowl.
3. Toss kale with half of the EVOO and half of the nutritional yeast.
4. Add all vegetables, peas, and seeds into the bowl.
5. Toss with the remaining half of the EVOO, the remaining half of the nutritional yeast, and the balsamic vinegar.
6. Sprinkle herbamare and pepper over the top of the salad.
7. Toss very well until each kale leaf and individual vegetable is coated with the dressing.
8. If serving immediately, top with cubed avocado.
9. If not serving immediately, chill in the refrigerator and wait to top with avocado until ready to serve.

Doesn't it look like a rainbow on my plate?! 

Red = red bell pepper
Orange = carrots
Yellow = nutritional yeast
Green = kale, pumpkin seeds, and avocado
Blue = hmmm....
Indigo = double hmmm...
Violet = beets
White = cucumber

Since I didn't have any blue or indigo in the salad, can I get extra points for the white cucumber?!  Come on, cut me a break!  They say there aren't any true blue foods anyway... :)

Honestly I think this is the prettiest salad I have ever made...and that's saying quite a bit considering I make a lot of salad!

Before I close, I thought this post presented the perfect opportunity to chat a little about nutritional yeast.  I am NOT talking about the yeast you use in bread!  Nutritional yeast is an inactive yeast that boasts numerous health benefits, especially for vegetarians and vegans. 

For instance:

• People who follow a plant-based diet, or those looking to reduce their intake of animal base products can receive additional protein by adding nutritional yeast to their meals. One ounce of nutritional yeast contains 14 grams of protein and 79 calories.
• Nutritional yeast contains a high amount of fiber, containing more than seven grams per ounce. Diets high in fiber can help eliminate constipation, assist in lowering cholesterol, reduce the risk of colon disease, and protect against high blood pressure, heart disease and diabetes.
• Nutritional yeast's yellow color comes from the B vitamin riboflavin. Nutritional yeast is rich in B-complex vitamins, making it a vital supplement for those who are not receiving their B vitamins from other sources. Many brands of nutritional yeast also contain vitamin B12, which is essential for red blood cell production. (I always buy the nutritional yeast with B12.)
• Nutritional yeast is naturally low in sodium, making it a perfect addition for those monitoring their sodium intake. Low sodium diets are beneficial for a variety of health-related conditions including prevention of heart disease, controlling blood pressure and weight reduction. (citation)

The point is, if you haven't ever tried nutritional yeast, give it a shot!  It has a cheesy, savory flavor that is great sprinkled on salads, casseroles, and roasted vegetables alike.  What are you waiting for?!

Question of the Day:

What do you make when you have a lot of soon-to-be-over-ripe produce?  I would love to hear your ideas!

Blessings,
Ally and Bo

All About Roasting

I am sure that many of you have been roasting all kinds of vegetables for years.  But for me, this was a recent and amazing discovery!  Who knew everything was better roasted?  Well, apparently many of you did, but failed to tell me... Don't worry, I forgive you ;)

On Saturday, Bo informed me that we were out of avocado hummus.   We always keep a fresh supply of hummus in the refrigerator, so this meant that I needed to make a new batch.  But what kind?  We were craving something a little different, and perhaps with a little kick to it.  Thankfully, I noticed a couple of red bell peppers lying in the vegetable drawer.  I had been thinking about stuffing them with a rice mixture for dinner one day this week, but when I saw them lying there I knew right away that they had a different destiny to fulfill.  Roasted, spicy, red pepper hummus here I come!

Problem: I had never roasted a red pepper in my life!

Sure, I had bought the jar of roasted peppers from the grocery store, but do it on my own?  No way!  But there is a first time for everything, so I decided to give it a shot!  Thankfully, I discovered that roasting peppers was as easy as 1-2-3!

1. Cut bell peppers in half, scrape out all the seeds, and place skin side up on a greased baking sheet.
2. Roast on broil (500-550 degrees) for 5-10 minutes, or until skin begins to blacken (mine took 7 minutes).
3. Remove peppers from the oven, immediately place in a ziploc bag, and allow to cool.

Once the peppers have cooled (approximately 20 minutes), remove them from the bag and peel off the skins.  The slightly sweet flesh of the pepper will be revealed!

I used a portion of the roasted red peppers in a hummus.  I didn't write the recipe down, but if memory serves me correctly, it was something like this:

• one can of great northern beans, drained
• 1 1/2 roasted red peppers
• 1-2 garlic cloves
• 2 T tahini
• 1 1/2 T lime juice
• 1/4 tsp cayenne
• 1/4 tsp kosher salt
• small handful of cilantro, minced

This hummus has been super yummy with crackers, vegetable crudites, dolloped on salads, and spread on sandwiches.  The extra kick of the cayenne really takes it up a notch! 

I foresee many roasted red peppers in my future...

As for roasting other things, I am a huge fan of roasted root vegetables.  In particular, I love roasting butternut squash.  It brings out all of its sweetness and creates a caramel-like result. 

Just a few days ago Bo and I had roasted butternut squash with sunflower oil, salt and pepper, along with one-pot millet and nutmeg-laced collard greens.  Don't worry, I'm not withholding meat from my hubby!  Bo had turkey sausage on the side as well. :)

Lesson: Roasting makes all things yummy!

So, pull out your baking sheet, check out your refrigerator and pantry, and see what you can start roasting!  I assure you, you will not be disappointed with the result!

Tomorrow - Elvis' favorite smoothie...which a chocolate twist!

Question of the Day:

What are your favorite cooking techniques?

Blessings,
Ally and Bo