Wild Field Greens, Strawberry & Veggie Burger Patty

Super easy, simple dinner salad.  Looked great, tasted fantastic and was very filling.

Ingredients

• Field leaf greens
• Strawberry
• Tomato 
• Mushroom
• Balsamic vinegar
• Olive oil
• Veggie burger patty cooked according to package directions

Clean, chop or dice the ingredients and assemble.  Top with olive oil and balsamic vinegar.

Enjoy!

My husband also made these light-and-fluffy mashed potatoes and deeeeelicious broccoli to go with dinner.

Vegan Black Bean Soup

I love this recipe.  
Every week I make a fresh pot of soup that we eat for our lunches.  This is the soup for this week.  Judging by how much is left after today's lunch, we're sure it's not going to last the entire week.  If you give it a try, let us know what you think.

Ingredients:
1 Tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 Tablespoons chilli powder
1 Tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions:

1.    Heat oil in a large pot over medium-high heat.  Saute onion, celery, carrots and garlic for 5  minutes.  Season with chilli powder, cumin and black pepper;  cook for 1 minute.
2.   Stir in vegetable broth, 2 cans of beans and corn.  Bring to a boil.
3.   Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth.  Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Herbed New Potatoes & Peas

what you need
1-1/2 lb. (675 g) new potatoes, quartered
1 cup frozen peas
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
1/4 cup finely chopped fresh mint make it

COOK potatoes in boiling water in large saucepan 12 min. or until tender, adding peas to the water for the last 3 min.

DRAIN vegetable mixture; return to pan.

ADD remaining ingredients; toss until vegetables are evenly coated.


Garnish with 2 tsp. lemon zest just before serving.



nutritional information
serving size = 1/2 cup (125 mL)per serving
prep time 15 min total time 27 min makes 6 servings, 1/2 cup (125 mL) each


Calories 120
Total fat 2 g
Saturated fat 0.3 g
Cholesterol 0 mg
Sodium 125 mg
Carbohydrate 23 g
Dietary fibre 3 g

Source

Cuban Black Bean and Potato Soup

The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.


Ingredient List


1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Diced red onion and green bell pepper for garnish
Directions

1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.



Nutritional Information
Serves 6

Per 1-cup serving: Calories: 321, Protein: 18g, Total fat: 1g, Saturated fat: <1g 18g="" 4g="" 610mg="" 62g="" carbs:="" cholesterol:="" fiber:="" mg="" sodium:="" sugars:="">
Source

Blueberry Yogurt Cake with Lemon Glaze

Cake

1 1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tbs. Cointreau liqueur, optional
1 tsp. vanilla extract
2 large eggs, at room temperature
7 oz. low-fat Greek yogurt
2/3 cup fresh or frozen blueberries


GLAZE

3 Tbs. lemon juice
2 Tbs. light brown sugar
1 Tbs. Cointreau liqueur, optional

DIRECTIONS

To make Cake:

1. Preheat oven to 350°F. Grease and flour 9- x 5-inch loaf pan.

2. Sift together 1 cup plus 3 Tbs. flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

3. Toss blueberries with remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.

To make Glaze:

4. Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.

5. Unmold Cake, and poke top all over with wooden skewer. Brush Cake with Glaze. Cool completely before serving.

Serves 12
205 per serving

Source

Prosperity Soup

In the South they say if you eat this soup on New year's day, you will have a happy prosperous year.

New Year's Day Prosperity Soup

Ingredients

2 Tbs. olive oil
1 large leek, quartered, white and light green parts chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 Tbs. seasoning (use oregano, crushed chile, seasoned salt .... whatever you like)
8 oz. kale Or spinach, tough stems removed, leaves cut into 2-inch pieces (4 cups)
1 15-oz. can diced tomatoes
1 15-oz. can diced tomatoes with green chiles
¾ cup dried black-eyed peas
1 qt. low-sodium vegetable broth
¾ cup farfalle pasta
Shaved Parmesan curls, for garnish

DIRECTIONS

1. Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 to 7 minutes, or until soft. Add garlic and seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.

2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.


Source

Bow Ties with Broccoli Pesto

Ingredients
6 Tbs. blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
1/2 cup mint leaves
4 tsp. lemon juice
1 1/2 tsp. grated lemon zest
1 1/2 tsp. capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz. farfalle pasta

Directions
1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.

2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.

Serves 9
Per 1 cup serving: 261 calories
Protein: 7g
Carbs: 32g
Cholesterol: 0mg
Sodium: 14mg
Fiber: 3g
Sugar: 2g
Total Fat: 13g
Saturated Fat: 2g

Source: http://www.vegetariantimes.com/recipes/11287

Bow Ties with Broccoli Pesto

I have made this recipe at least three times since I found it on Vegetarian Times a few weeks ago. It's delicious, quick and easy to make.

Ingredients:
6 Tbs. blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
1/2 cup mint leaves
4 tsp. lemon juice
1 1/2 tsp. grated lemon zest
1 1/2 tsp. capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz. farfalle pasta

DIRECTIONS

1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.

2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.

Serves 9

Nutritional Information
Per 1-cup serving:
Calories 261
Protein 7g
Total Fat 13g
Saturated Fat 2g
Carbs 32g
Cholesterol 0mg
Sodium 14mg
Fiber 3g
Sugar 2g