Vegan* Quinoa, Black eyed peas and sautéed veggies

Today is Day 9 of my 50 Day Vegan-ish Challenge. 

Here’s the not so recipe/recipe

✔​I did a quick soak on the peas [check bag for instructions], cooked them in vegetable stock and seasoned with garlic, black pepper, cayenne pepper, salt and Trader Joe’s 21 Seasoning Salute. Normally I would use a few shallots but I forgot to grab them while grocery shopping.

✔Cook the Quinoa according to the package. Use vegetable stock instead of water.

✔In EVOO, Sauté onions, variety colors of Bell peppers, [add spinach or kale] and Zucchini. Season to taste. I use garlic, Himalayan salt, black pepper, cayenne pepper and Trader Joe’s 21 Seasoning Salute. 

✔Mix together and serve. 

Bammm!😉


Vegan Black Eyed Peas & Quinoa 

Today is Day 7 of the #50dayvegan Challenge. I purchased a few items from Aldi yesterday to prep for the week so last night I cooked a batch of black eyes peas and quinoa.

I did a quick soak on the peas, cooked them in vegetable stock and seasoned with garlic, black pepper, cayenne pepper, salt and Trader Joe’s 21 Seasoning Salute. 

Totally forgot to purchase shallots while I was out so I didn’t add those which is a bummer😐

Anyway, the peas taste super bomb so make sure you are using all of your spices. 

I didn’t have time to add kale or sautéed onions and peppers but I will show you that another time. 

See ya next time

Spinach & Artichoke Phyllo Cups

spinach-minis

Ingredients

  • 7ounces cream cheese, room temperature
  • cup mayonnaise
  • cups frozen artichokes, thawed, chopped, and drained
  • 1cup chopped frozen spinach, thawed and drained
  • ¾cup grated Fontina cheese
  • ½cup grated Parmesan
  • ¾teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 10 sheets frozen phyllo dough, defrosted
  • 10tablespoons unsalted butter, melted

Directions

  1. Combine the cream cheese and mayonnaise in a large bowl and stir until smooth. Add the artichokes, spinach, Fontina, Parmesan, and garlic powder. Season to taste with salt and pepper.
  2. Heat oven to 375°. Lay one sheet of phyllo on a large, flat surface. (Keep unused sheets of phyllo covered with a lightly moistened kitchen towel to prevent drying.) Brush the first sheet liberally with butter and top with another sheet of dough. Repeat the layering with three more sheets of dough, ending with butter.
  3. Use a sharp knife to cut the dough into 20 squares, approximately 2½-inches each. Working one square at a time, crimp the edges and fit the dough into the cavities of a mini-muffin pan, making a tulip shape. Fill each cup with 2 tablespoons of the spinach-artichoke mixture.
  4. Using a second muffin pan, repeat the process again with the remaining dough and filling. (You should have about 40 phyllo cups, total.)
  5. Bake the phyllo cups until they are golden brown and the filling has puffed, rotating the pan halfway through, 15 to 20 minutes. Let phyllo cups cool 5 minutes before removing them from the pans. Serve warm or at room temperature.

Ruth Chris Sweet Potato Casserole 

Crust:
3/4 cup brown sugar
1/4 cup  flour
3/4 cup candied pecans chopped
1/4 cup melted butter

Mixture:
3/4 cup sugar or 2/3 cup agave
1/4 tsp salt
1/2 tsp vanilla
2 cups mashed sweet potatoes
1 well beaten egg
1/4 cup melted butter

Next:
Combine crust mixture in bowl and set aside.
Combine sweet potato mixture ingredients in a bowl in the order listed.
Pour sweet potato mixture into baking dish sprayed with coconut oil.
Sprinkle crust mixture evenly onto sweet potato mixture.
Bake for 30 minutes at 350 degrees. Let set 30 minutes before serving.