Popeye’s Pasta Bake

April 21, 2011 by 1 Comment

I love spinach.  Like a lot.  I put it in almost everything.  I usually buy those big tubs at Costco and throw handfuls of it in everything!  I also used to love watching Popeye when I was a kid.  Maybe that’s the reason I love spinach so much.  Who knows!  Either way, this one is dedicated to Popeye!

Popeye’s Pasta Bake
(Print this recipe!)

Ingredients:
8 oz. whole wheat penne, cooked and drained
1/2 onion, diced
1 clove garlic, minced
1 bag (16 oz) baby spinach
1 jar of your favorite pasta sauce (or a big can of crushed tomatoes)
2 carrots, shredded or grated
1 tsp Italian seasoning
Daiya mozzarella style cheese
EVOO

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Directions:
Preheat oven to 350 F

Sauté onions in a little EVOO over medium heat until tender.

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Add shredded carrots and sauté until tender.

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Add garlic and spinach and let the spinach wilt down.

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Add your pasta sauce and simmer on low for 5 minutes.

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Fold in your drained pasta.

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Pour your pasta mixture in a pan.

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Sprinkle with cheese.

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Bake for 35-40 minutes until it’s bubbly and cheese is melty and starting to brown on top.

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Cheesy.  Spinachy.  Pasta-licious!

Enjoy!

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Green Seed

April 19, 2011 by Leave a Comment

When I went to Houston last weekend I was on the hunt for a great vegan place for dinner.  Oh did I find it!  I went to www.happycow.net and did a search and this place looked quite promising.  I liked that it was take out because I didn’t really want to go in to a restaurant and sit there by myself like a goober.

So first of all it’s a food truck!  SO cool!

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The place is called Green Seed.

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First of all I was really impressed with this place because it was SO clean!  Like spotless!  Which I have to say I was a teensy bit worried about considering the neighborhood it’s in (it was a little scary for me)

They have a HUGE menu!  I had no idea what to get, so I asked the girl at the counter what their most popular item was and she said hands down the Illy Cheesesteak was their biggest seller.

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Sure they had tons of healthier options besides a cheesesteak (actually most of their menu is insanely healthy!)  but who am I to argue with their biggest seller?!

So the cheesesteak it was!

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Oh.  Em. Gee.

Hands down one of the best things I’ve ever eaten in my life!  And I don’t joke about food people!  I want another one SO bad, but Houston is a little far away to make a cheesesteak run!

I also got the dill fries.  Hey if you’re going to eat something like this you gotta go all the way!

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Oh I was in heaven!  And I only spent $7.

 

So if you ever go to Houston you NEED to eat here!!  I promise their food will change your life!

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Spicy Lentil Enchiladas

April 18, 2011 by 5 Comments

Sorry I’ve been MIA this past week, I’ve been busy busy busy with projects and tests!  I’m hoping a delicious recipe will make up for it?

I grabbed this recipe from Liz and altered it a bit to suite my taste buds.  Thanks Liz for posting this recipe- it’s so yummy!!  I’m absolutely in love with lentils and this did not disappoint!

I  put most of this together ahead of time so I could go to the gym and just pretty much throw this in the oven when I was ready to cook it.  I did almost all of it ahead, then right before I wanted to cook it I poured on the enchilada sauce and sprinkled on the cheese!

So here we go!

Spicy Lentil Enchiladas

(Print this recipe!)

Ingredients:
1 cup dry lentils
1 cup salsa (I like Clint’s Texas salsa– the HOT kind!)
2- 2 1/2 cups water (start with 2, then add more if you need)
1 can (15 ounces) fat free refried beans
1 can (4 ounces) diced green chiles
12-14 corn tortillas
1 can mild enchilada sauce (the BIG one)
1-ish cup cheddar style vegan cheese (I like Daiya)

 

Directions:

First let’s start with our tortillas.  There’s a trick to working with corn tortillas.  You basically need to “steam” them so that they don’t break apart while you’re rolling them.  So here’s what you want to do…

First heat a skillet to medium heat. 

Dunk a tortilla in water.

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Place it in the skillet and let it sit for 30 seconds.  Then flip it and let it sit for 30 more seconds.

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Then you’ll have a nice soft corn tortilla that is easy to work with.

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Wrap them up in some foil and set aside until you need them.

Bring lentils, salsa, and water to a boil in a saucepan. Simmer for around 40 minutes (mine took a little longer) or until lentils are tender.  Add extra water as needed.

Add the refried beans and chiles; stir until well combined.

Divide filling mixture between the tortillas. I used one of those cookie scoop things because I like everything to have an even amount of filling. 

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Roll and place in a lightly greased 9×13-inch baking dish.

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Top with your enchilada sauce and cheese.

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Bake in a 350 degree oven for 25-30 minutes or until cheese is melty and browned.  (I didn’t have enough patience to wait until it was browned- as long as it’s bubbly and melty it’s ok!)

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SO GOOD! 

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Beautiful Bluebonnets

April 13, 2011 by Leave a Comment

One of the best things about Texas is the Bluebonnets in the spring!  I’m completely obsessed with them!!

Facts about Bluebonnets:

  • They’re the state flower of Texas (adopted into state legislature in 1901)
  • We actually have 5 state flowers- all of them species of Bluebonnets(Lupines)!  They are Lupinus subcarnosus, Lupinus texensis, Lupinus Havardii, Lupinus concinnus, and Lupinus plattensis for all you plant biology nerds out there!
  • They’re named for their color and, it is said, the resemblance of the petal to a woman’s sunbonnet
  • They bloom in the mid-March through May, with peak blooming in April.
  • They’re most commonly seen along roadsides and in uncultivated pastures.
  • The two predominant species of bluebonnets are found growing naturally only in Texas and at no other location in the world.

 

And any Texan worth their weight stops to take pictures of bluebonnets on the side of the road (doesn’t everyone have the obligatory photo in the bluebonnets from when they were a kid?!  LOL!).  This weekend I was driving to Houston and I saw a lovely patch of bluebonnets between Waco and College Station and I just HAD to pull over and take some pictures!  I couldn’t decide which ones I liked the best, so I’m sharing all of them!

 

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Happy spring y’all!! 

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Cinnamon Raisin French Toast

April 7, 2011 by Leave a Comment

Dear baby Jesus this is amazing!  And of course if I’m making it, it’s simple!  You can use any cinnamon raisin bread for this recipe but I really like the Ezekiel 4:9 cinnamon raisin bread for this because it’s very hearty! 

 

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Let’s get right to it, shall we?

Cinnamon Raisin French Toast

(Print this recipe!)

Ingredients:
6 slices Ezekiel 4:9 cinnamon raisin bread
1 cup almond milk
2 1/2 Tablespoons flour
Dash of cinnamon

Directions:

Whisk together almond milk, flour, and cinnamon.

Dip bread into the mixture, allowing a few seconds of soak time on each side because the bread is so hearty.

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Into the (nonstick) pan it goes!  (Pan should be heated to medium)

Let it brown well on the first side before you try to flip it over or you will end up with a really big mess.

Flip ‘er over and let brown on the other side.

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As I get done with each piece I like to put it in a pan in a 250 F oven so that it stays nice and crisp and warm!

Top with whatever toppings you want- I did a drizzle of maple syrup, shredded coconut, and a big glob of almond butter!  Any fresh fruit or nut butter would make a great topping!

 

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I’m so in love with these!  Hope you are too!

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