Monday, May 24, 2010

Weight a Minute Monday! Vegan Friendly Reciepes...

In our most recent Weight a Minute Monday Posts we explored the lifestyle of being a Vegetarian or Vegan. The posts featured the personal journey of Spicy Wifey friend, Christa. Christa shared some of her personal experiences of becoming a Vegetarian and eventually, a Vegan.

There are many avenues to optimal health and fitness and Spicy Wifey wants to expose you to as many as possible. So that you can consider what works for you. I have always been curious about the lifestyle and certainly learned more. Christa has shared some of her favorite recipes below! AND ANYONE, regardless of dieting lifestyle can enjoy these! Christa has recently started her own blog, Veggin' Out with Christa... so please visit Christa for more delicious recipes and veggie chatter!

Black-Bean Toss
Makes 4 Servings

Prep time 20 minutes
Cook time 14 minutes

4 5-inch corn tortillas
3 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
Nonstick cooking spray
1 cup chopped red onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large mangoes, peeled and diced
2 15-ounce cans black beans, diced and rinsed
2 tablespoons lime juice
1/2 teaspoon Tabasco (or to taste)
1/4 cup cilantro, chopped
8 cups mixed baby greens

1. Preheat the over to 375. Stack the tortillas and cut them into 1/4 inch wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.

2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers and remaining cumin and cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco and cilantro.

3. Divide the greens among four plates and top with the bean mixture and tortilla strips.

Pumpkin Waffles
A Waffle iron, mixing bowls, a wisk or a strong fork

2 1/2 cups all purpose flour
1/3 cup demerrara or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soy milk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I've made Belgian ones, too.

1 comment:

Anonymous said...

This is cool! I love that your blog is so well rounded!