sauce

Asian Collard Wraps

/ ktbuchs87

Lately, collard and beet greens have become an obsession for me.  I am just really digging them, especially lightly sauteed with just a little garlic, olive oil, and lemon juice.  I know that not everyone is as super excited about dark leafy greens as I may be, but I do know that dark leafy greens are nutritional powerhouses and you should be eating more of them!  While you might not be as enthusiastic about eating plain greens like me, this recipe will make you want to eat all the greens!  They are my version of the lettuce wraps you can get at P.F Changs mixed with cabbage rolls.  Yeah, we’ll go with that!  The other nice thing is you can use whatever you have on hand for the filling, you could even add ground turkey or chicken if you were so inclined.  Go give them a try!

Asian Collard Wraps 

Wraps with leftover filling on the side!

Wraps with leftover filling on the side!

  • 1 bunch of collard greens (or cabbage)
  • 1/2 cup millet, brown rice, quinoa, or whatever grain you have on hand (I used millet)
  • 2 shredded carrots
  • 2 tbsp fresh ginger, minced (or 2 tsp powder)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tsp sesame oil
  • 1-2 tbsp liquid aminos, soy sauce, or coconut aminos
  • 1 batch of my sweet and sour sauce (optional)

1. First, wash your collard greens and cut off the stems.  If you are using cabbage, peel off the leaves keeping them as whole as possible.  Bring a large pot of water to boil and get a large bowl full of cold water.  Once the water is boiling, dunk your leaves into the water for a few minutes until they are nice and pliable.  Then immediately place them into the cold water.  Once you do this with all the leaves place them on a paper towel to dry.

2.  Place your 1/2 cup of millet or whatever grain you are using, and 2 cups water into a medium saucepan.  Bring to a boil and then cover and simmer for 10 to 15 minutes until the millet is cooked through.  Add in the carrots, ginger, onion, garlic, oil, and liquid aminos.  Stir so everything is combined and heat on low for about 3 minutes.

3.  Remove your filling from the heat.  Place a heaping tablespoon full into the middle of your leaf and then roll up the leaf like a burrito so that all sides are closed.  Continue with all the leaves until you run out of filling or leaves.

Now you could eat these just as is, but I kicked it up a notch and cooked them in a large pan with my sweet and sour sauce.  It really added a nice flavor.  All you have to do is cook the sauce in the large pan, then add in your wraps.  Cook until the wraps are heated through, about five minutes.  Now go and eat those delicious and healthy collard greens!

Lentil Meatloaf

/ ktbuchs87

Lentil Meatloaf

I have gotten a few requests for this recipe and since it is one of my favorite weeknight meals, I thought I would share it here!  This recipe is a lot like the meatball recipe I have posted here, but just a little different.  I usually do the prep work for this the night before or on the morning of the day I am going to eat it.  That way I can just throw it in the oven when I get home from work and not worry about it!

Lentil Meatloaf

Lentil Meatloaf

 

  • 1 cup cooked lentils
  • 1/2 cup rolled oats (gluten free if needed)
  • 2 large carrots, shredded
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp red pepper flakes (more if you like it spicier)
  • 1 medium onion chopped
  • 2 cloves garlic, minced
  • 1/4 cup vegetable broth or water
  • 2 tbsp liquid aminos or soy sauce

1. In a food processor combine lentils, oats, carrots, and all herbs and spices.  Pulse a few times to combine everything, but don’t turn it into a paste, you still want some texture.  Set aside

2. In a medium skillet, heat up some olive oil and saute onions until soft about 7 min.  Add in garlic and saute a few more minutes.  Add in your lentil mixture and cook until it starts to brown up.  About 10 minutes.

3.  Pour in your vegetable broth and liquid aminos or soy sauce.  Cook for about 10 more minutes or until most of the liquid has been absorbed.  Take the skillet of the heat and allow it to cool enough to handle it.  Pre-heat oven to 425.

4.  Grease a loaf pan with a little olive oil and once your lentil mixture is cool transfer it to the loaf pan.  Place aluminum foil over the pan and place in the oven.  Bake for 30 minutes.  After 30 minutes, remove the aluminum foil and bake for an additional 10 minutes.  Once it’s a little crispy on the edges, remove from the oven and let it cool for 5 minutes.  Slice it up and enjoy!

 

This is also a great meal to add in extra vegetables or use up stuff that you have in your fridge.  I’ve added green peppers, mushrooms, spinach, and fresh herbs as well.  I also sometimes pour leftover soup, salsa, or tomato sauce on the top for extra flavor.  Get creative and find the version that you really love!

Taco Casserole

/ ktbuchs87 / 3 Comments

This recipe is a winner. Ask my husband, he is crazy about this one.  I have to admit it is one of my new favorites too, it is creamy and a little spicy and fulfils that need for Mexican food without making you feel gross afterwards.  Now, because I don’t eat dairy or buy processed products, I made my own nacho “cheese” sauce.  It looks and sounds like it will taste really gross, but I promise you it tastes phenomenal.  If you don’t want to use the sauce I used you can use store bought nacho cheese sauce, but I don’t recommend it.  Also, give yourself some time to make this recipe, this is a really good weekend meal.  Ok enough talking, let’s get to it!

Taco Casserole

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For the Nacho “Cheese” Sauce

  • 1/4 cup cashews
  • 2 cups warm water
  • 1 tsp salt
  • 1 cup nutritional yeast (do NOT use baking yeast, you will be very unhappy with the results)
  • 1 tsp chipotle chili spice (more if you want a spicer cheese sauce)
  •  2 tbsp tapioca starch (cornstarch or arrowroot powder would also work)
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder

 

 

 

 

For the filling

  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, diced
  • salt and pepper to taste
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 jar salsa (I make my own, but there are plenty of good store bought brands that work)
  • 6-8 tortillas (I use corn, but flour works too)

1. About an hour or so before you want to eat, dissolve the salt for the cheese sauce in 2 cups warm water.  Add in the cashews and let them soak for an hour.  After an hour, place cashews and water into a blender or food processor.  Add in the rest of the cheese sauce ingredients and blend until smooth.  You want to get the consistency really smooth with no cashew chunks in it.

2. Transfer the cheese sauce to a medium saucepan and heat on medium-high until the sauce is nice and thick.  This will take about 10 minutes.  Remove from heat and add in the black beans and corn kernels.

3. While cheese sauce is heating, turn oven to 400 and heat some olive oil in a medium skillet over medium heat.  Add in the mushrooms, garlic, and salt and pepper.  Cook the mushrooms until they are a nice golden brown and have released their moisture.  This takes about 7 minutes.  Add the mushrooms into the cheese sauce with the beans and corn.

4. Now it’s time to assemble everything.  In a large casserole dish, spread a thin layer of salsa on the bottom.  Layer a few tortillas on top of this.  My casserole dish usually fits 3, but if yours is bigger or smaller use however many.  On top of the tortillas add a layer of the cheese sauce, then another layer of salsa, then more tortillas.  Keep layering until all your stuff is gone.  Cover the dish with tinfoil and bake for 30 minutes.  When it’s done let it sit uncovered for 5 minutes before you cut it up

Like I said, this meal takes a little more time to put together which is why it’s a good meal to make for the weekend.  You can also sub in ground beef or turkey for the mushrooms, just make sure to brown the meat first.  I also really like to top this with guacamole or my avocado cream sauce.  This dish gets even better the next day and makes for really good lunch leftovers.  Again, ask my husband 😉 Enjoy!

Sunbutter Sauce

/ ktbuchs87

I am a firm believer in sauces, dressings, dips, and spreads.  They are super simple to put together, totally customizable to your tastes, and they can make a meal taste ten times better.  Many of my meals are planned around some type of sauce.  For me it’s kind of the best part of the meal!  This sauce came about because I had bought a jar of sunbutter (sunflower butter) and still had yet to really use it.  So I looked in my pantry/fridge and put this together.  I poured it over leftover brown rice noodles and vegetables I stir fried.  You can put it on whatever you want.  You can even eat it by itself, I won’t judge!

Sunbutter Sauce

photo (31)

  • 1/3 cup sunbutter (or peanut butter, but I like the sunbutter better with this sauce)
  • 1/4 cup liquid aminos (or soy sauce)
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar or white wine vinegar
  • 1 tbsp sesame oil (don’t sub in olive oil, the flavor will be off)
  • 3 cloves garlic, minced
  • 2 tsp ginger, minced

This is going to be really simple.  Put all ingredients in a large measuring cup or bowl and whisk until fully combined.  Yup, that’s it.  If you like a thinner sauce you can use it right away, but it you want it a little thicker put it in the fridge for about an hour or so.  This tastes fantastic with noodles and shredded carrots.  I’ve also used it on stir fried green peppers, onions, zucchini, summer squash, and cabbage.  Like I said before, put it on anything your little heart desires and enjoy!