Wednesday, June 9, 2010

Super Simple Dinners

I have been enjoying some delicious recipes lately from one of my new favorite blogs, Oh She GlowsThis weekend I made a really quick and easy dinner that was so incredibly good that I even had my parents and their friends raving about it.  And we had leftovers, which is always great!  You can really do this in 30 minutes max.

Quinoa, Sauted Spinach & Mushrooms, Roasted Asparagus

Quinoa is a super healthy whole grain that is full of protein, and it has a great texture.  I pretty much followed the recipe on Oh She Glows.  She uses shiitake mushrooms, but they didn't have shiitake at the store, so I just used cremini mushrooms, and it turned out great!  But I want to try shiitake next time.

Serves 6
Preheat your oven to 425 degrees.  Chop the hard end off of the asparagus.  On a baking sheet, mix the asparagus with a little olive oil, salt and pepper, and lemon juice.  Roast in the oven for about 20 minutes. 
Boil 4 cups of water and make vegetable bouillon by placing 2 vegetable bouillon cubes in the boiling water and stir to dissolve.  Once that comes to a boil, add 2 cups of quinoa and let simmer for 12-15 minutes. The bouillon gives the quinoa a great flavor. 
Saute several handfuls of spinach and the mushrooms in olive oil and salt and pepper.  
Place the spinach and mushroom mixture on top of the bed of quinoa, and there you go!! Dinner is served!

Banana Soft Serve with Chocolate Chips & Graham Crackers
Picture from Oh She Glows - I wish my dessert looked this pretty!

This is probably the easiest dessert ever made, and I also got it from Oh She Glows.

Serves 2
1 frozen banana
1/3 cup Almond Milk
1 T chia seeds (apparently they act as a thickener, you can get them at Central Market, just ask)
Chocolate Chips
Graham Crackers as a topping

Last night, Sam made another scrumptious recipe from Oh She Glows (I told you it's my new fav blog!). 

Vegan Enchiladas with "Cheese" Sauce
Sam got a little excited with the "cheese" sauce. 

Serves 2
2-3 handfuls spinach
1.25 cups enchilada sauce or pasta sauce 
(We didn't have enchilada or pasta sauce, so Sam used Pace Picante Sauce and it worked great!)
1 bell pepper, color of your choice (we used yellow)
1 zucchini, chopped
1 medium onion, chopped
1 tsp mild chili powder
1/4 tsp sea salt, to taste
1 tsp nutritional yeast (this gives it that cheesy flavor, you can get it at CM too in the bulk section)
1 tsp lime juice (optional)
1.25 cups cooked black beans, rinsed and drained
2 whole grain tortillas
Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving.

Hopefully, these recipes provide you with new dinner ideas for next week!  I would like to leave you with probably the coolest thing I have ever seen (not really, but it's pretty awesome)  YOGA ON SKATES  You don't actually do yoga while on rollerblades (well some poses you do), you just combine the workouts.  I'm jealous we don't have this in Texas! 

With Love, Health, and Happiness,


Oh She Glows said...

aww thank you so much this totally made my day!!! :) Love your blog. Angela

Post a Comment