Tuesday, June 11, 2013

Sweet Potato Black Bean Quinoa

Sweet Potato Black Bean Quinoa

1 Tbsp olive oil
1/2 red onion, thinly sliced
8 oz tempeh, crumbled
1 tsp cumin
1 Tbsp chili powder blend
1 sweet potato, peeled and cubed
10 oz can fire roasted diced tomatoes
1 15.5 oz can black beans, rinsed and drained

prepared quinoa

lettuce, cilantro, avocado, sri racha, etc for topping

1. Heat olive oil in skillet over medium heat
2. Sauté onion and pepper until soft
3. Add tempeh and cook until lightly browned
4. Add spices and stir to mix well
5. Add sweet potato and tomato, turn heat to low, and cover skillet for 8 - 10 minutes until sweet potatos are soft
6. Add black beans and stir to combine
7. Serve on a bed of quinoa
8. Add fun toppings

Adapted from the P90X2 Nutrition Guide

Friday, May 31, 2013

Vegan Stuffed Bell Peppers P90X2

I recently purchased the P90X2 Nutrition Guide because I heard it had lots more vegetarian and vegan recipes than the original guide. And it does! 


The first recipe I tried was Vegan Stuffed Bell Peppers. DELICIOUS! My family loved them. I made a triple recipe. Also I doubled the tomatoes. 


Vegan Stuffed Bell Peppers

2 large red bell peppers
sea salt & pepper to taste
1 tsp olive oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup water
8 oz tempeh, crumbled
7.5 oz (1/2 can) fire roasted diced tomatoes (I doubled this to 15 oz.)
2 Tbsp raw pine nuts
1 cup cooked brown rice
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped basil
1 Tbsp raisins 

  1. Preheat oven to 375 degrees.
  2. Cut peppers in half lengthwise, leaving stems intact. Scoop out seeds and place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Bake about 15 minutes, or until they're soft, but they still retain their shape.
  3. Put 1 cup of water in small pan and bring to a boil.
  4. Heat olive oil in a large skillet over medium heat and saute onion and garlic until soft.
  5. Add tempeh, tomatoes, and pine nuts to skillet and saute about 5 to 7 minutes.
  6. Stir in rice, parsley, basil, and raisins. Remove from heat and season with a bit more salt and pepper.
  7. Spoon mixture into peppers in the baking pan. Pour just enough boiling water around the peppers to touch the base of each so they won't burn in the oven.
  8. Bake for 15 minutes.
Nutrition Info and Tips
Nutrition Info Per Serving (1 pepper): Calories 247, Fat 7g, Carbohydrates 35g, Protein 12g, Fiber 8g, WWP: 6

And then, family Beast!


Sunday, March 24, 2013

Onion Egg Pie

This is a recipe in pictures, with simple directions. Mostly because it is one of the few times I don't follow a recipe but use what's available.

Caramelize two onions:

Unroll aldi pie crusts into pans. I made four pies:

Put onions in crusts:

 Stir up a lot of eggs (I use 8 to 12 per pie) with a big squirt of blue cheese dressing.

 Pour into crusts and bake at 350 degrees for 35 minutes - or until they look done:

  Variations: use cheese instead of onions (we made one with cheese), or spinach, or a combination of all three. Use Ranch dressing. Or whipping cream and nutmeg.

 Crush egg shells and feed them back to your chickens.


Which variation is your favorite?

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