Quesadillas a’la Brea

4 whole wheat tortillas
2/3 cup Daiya vegan cheese (half cheddar, half italian)
1/4 cup red bell pepper
1/2 c mushrooms
1/2 can green chilies
1/4 cup onions
1/2 tsp cumin
1/2 tsp chili powder
3/4 cup black beans, smashed
guacamole & sour cream for garnish
1 clove garlic, crushed (will be removed later)
Coconut oil (for frying)

To make: heat a pan over medium-high heat, add a small amount of oil, and the mushrooms. Cook them until they start to lose their juice, then add the rest of the veggies, except the chilies. Stir constantly until the onions are *almost* translucent. Add the chilies and seasonings, and remove the garlic. To assemble the quesadillas, spread 1/2 the beans on a tortilla, follow with 1/2 the veggies and 1/2 the cheese. Put the quesadilla into a lightly oiled pan, heated over medium-high heat. Cook until the cheese starts to melt, then flip (I suggest 2 spatulas-I have the MIU Flexible Pancake Spatulas, Red (Set of 2), which ROCK for this AND pancakes!) cook for another 3-5 minutes, just enough to finish melting the cheese and brown the tortilla. Remove from pan, and repeat. Allow your quesadillas to cool for about 5 minutes, then slice into wedges. Serve with your favorite toppings. Can serve 2-4 people, but I like 1 with leftovers.

….also, I promise to post a belly pic just as soon as I can get pictures to load on the site!!

On another note, I have found a new love of salted pecans. Before today, my only experience with pecans was in pie (and sneaking them out of the pile that was about to go into the food processor…. But I was ambling through the aisles in the grocery and there I found some magical words: dry roasted, salted pecans. I thought that they sounded too good to be true, so I checked the ingredients…and NO ANIMAL PRODUCTS! WOOT! So off I went with my treasure and popped open the container as soon as I got in the car (yup, I’m one of THOSE people…and darn proud of it!)…one word: HEAVEN. I’ve always liked the sweetness in pecans, but paired with the salt and roasting…they are OUT OF THIS WORLD!! You absolutely HAVE to try some.

Pasta Primavera

Ingredients:
2 tbsp Earth Balance
1 tbsp EVOO
8 oz mushrooms
1 c broccoli florets
1 c frozen artichoke hearts
1 c grated carrot
3/4 c frozen chopped spinach
1 md. bell pepper, chopped
1 c chopped onions
1 tbsp red pepper flake (less to reduce the heat)
1 tbsp pepper
1 tsp salt
3 tbsp FRESH basil, chopped
3 tbsp cooking sherry (for deglazing…you can also use water or broth)

1 pkg pasta (I used spaghetti…but use whatever makes you happy!)

Method:

Heat a skillet over medium-high heat and set a pot with water on high heat (for the pasta). (Once your pot of water boils, add pasta and cook according to package directions) Add the Earth Balance to your pan, and allow to melt. Add the mushrooms, and onions, saute for 5 minutes, until onions are translucent. Add remaining veggies, EVOO, and seasonings. Saute until broccoli, carrots and artichokes brighten. Add the sherry, and reduce to a simmer. Drain noodles, and add to the pasta mixture, toss to coat. Serve immediately with crusty bread and a big green salad. YUM!

I will be posting the winners for the elf Cosmetics contest TOMORROW!! So stay tuned!

I promise that you’ll LOVE it!

Sherri’s Black Bean Chili
(reprinted with permission from Sarah Kramer)

Ingredients:

1 small onion, chopped
1 tbsp olive oil
1/2 small red bell pepper, chopped
1 cup water or vegetable stock
1 cup apple juice
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 3.8-oz can pickled green chilies
1 19-oz can black beans, drained and rinsed
1 5.5-oz can tomato paste
1/4 cup basmati rice
1/4 cup fresh cilantro, minced
1/4 cup vegan “cheese,” grated (optional)

Method:

In a large saucepan on medium heat, saute the onions in oil until translucent. Add the red peppers and saute for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and green chilies. Bring to a boil, then reduce heat, and simmer for 5 minutes. Stir in the beans, tomato paste, and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl of chili with “cheese” garnish. Makes 2 large or 4 small servings.

Brea’s Spaghetti
(4 servings)

Ingredients:

1 tbsp oil (I use coconut)
1 bell pepper (any color), diced
1 onion, diced
8 oz sliced mushrooms
2 tbsp cooking sherry
8 oz frozen spinach
8 oz sliced olives
1 can mild green chilies
1 jar of your favorite sauce (I used a roasted onion/garlic sauce)
1 pkg whole grain or rice pasta

Method:

Cook your pasta according to package directions. While the pasta works, heat a large skillet over high heat and add the oil. Add the onion, mushrooms and bell pepper. Saute’ until the onions are translucent. Deglaze the pan with the sherry, then add the remaining ingredients. Simmer the sauce while the noodles cook. To serve, divide the noodles among bowls, and spoon the sauce over the top. Accompany with a big green salad and some fresh, crusty bread. ENJOY!