"Beefy" Lentil Barley Soup

1 Envelope Lipton Beefy Onion Recipe Secrets (yep, it's vegan!  Also makes a great vegan gravy! Recipe for that can be found on the box)
4 c. Water
1/2 Bag Frozen Mirepoix, heated in microwave until hot (carrots, onion, celery)
1 Can Lentils, Drained
1 c. cooked pearl Barley (We pre-cook and freeze in containers so it's easy to defrost and eat whenever)
1 TBSP Cornstarch mixed with a few tablespoons COLD water

In a large soup pot heat up 4 c. water with the Lipton packet whisked in
Add in heated Mirepoix, lentils and barley
Add in cornstarch/water mixture
Simmer to heat through

Serve with bread and salad

Peanut Noodles with Kale Salad - Using Trader Joe's Items

You don't need to use Trader Joe's items, but that's what I had on hand.

This recipe is super easy to throw together and is very filling even though it doesn't seem it would be.  Packed with protein from the nuts and tofu and super vitamins from the kale!

 Ingredients:

1 tub of extra-firmTofu in water, drained (Trader Joe's)
1 c. Soyaki marinade (Trader Joe's)
1/2 c. milk (I used almond milk)
2-3 c. finely chopped Kale and 1 c. finely chopped carrots (I use the Ninja for this), or sub in 1 bag of Coleslaw Mix
Slivered Almonds (Trader Joe's)

1/2 c. Smooth Peanut Butter or Almond Butter (Trader Joe's)
1/2 box Spaghetti, cooked and drained - we use whole wheat spaghetti for extra fiber - Barilla is a good brand

Method:

In a container, pour marinade over drained tofu and marinate at least a half hour (but can be left overnight, covered)

Pour off marinate into a cup and set tofu aside to fry
Cube tofu into 1 inch chunks
Fry tofu in a little oil until lightly browned, set aside

In a blender (we use Vitamix), combine the reserved Soyaki marinade and peanut butter with milk, blend until smooth
Pour over noodles

Mix chopped kale and carrots together and pour a few more tablespoons of Soyaki over them and stir to combine

Layer each serving bowl with kale salad mixture, noodles on top, topped with fried tofu and slivered almonds

Mexican Casserole Bake (Using Sweet Potato, Quinoa, Spinach and Pinto Beans)

Ingredients:

2 Flour Tortillas
1 Can Pinto Beans
1/2 c. Frozen Spinach, microwaved until hot1 Sweet Potato, sliced into thin rounds and microwaved in a container with a little water until cooked through (about 5 min.)
1 c. Cooked Quinoa
1 Can Tomato Soup
1/2 c. Sour Cream (we use Tofutti vegan sour cream)
1-2 TBSP. Mexican Taco Seasoning


Lay 1 tortilla in a round Pyrex that has been sprayed with cooking spray
On top of that, layer the sweet potato rounds

In a bowl, combine the quinoa, beans, spinach and sour cream
Spread over sweet potato
Top everything with another flour tortilla

In a bowl, mix together the tomato soup with taco seasoning
Pour over tortilla

Bake in oven at 400 for 20 min.

Serve with sour cream, guacamole, chips etc.

Barley and Lentil Primavera - Produce Box Dinner

Fresh vegetables and filling lentils go into this Italian seasoned sauce, to serve over barley (or grain/pasta of choice). 

Full of flavor, nutrients and fiber!


Ingredients:

2 c. Barley, cooked and set aside (we cook ours in bulk and then store it in small containers and freeze it, making it easy to microwave in a few minutes!)

 1 can Lentils, drained
1 Zucchini, diced
4 Roma Tomatoes (or 1 can Diced Tomatoes)
1/2 White Onion, diced
1-2 Carrots, chopped
1 c. Kale, finely chopped (I use the Ninja to make it small, coarse ground particles of kale)
1/2 Jar of Spaghetti Sauce
2 Cloves Garlic, minced
1/2 tsp. Sugar
Oregano, Salt, Pepper to taste
Olive Oil

Add oil to saute pan and heat
Add in all ingredients except spaghetti sauce and lentils and saute until vegetable are tender

Pour in 1/2 jar spaghetti sauce and heat through
Add in lentils - stir

Serve sauce over barley or grain/pasta of choice - add a side salad for even MORE veggies in your life!

Yum!

Quinoa Black Bean Bowl

This dish reminds me of the "burrito bowls" some places serve, like Chipotle, only I am using quinoa in place of rice.  Quinoa is a complete protein and takes on whatever flavor you add to it.

Since we make many batches in bulk and freeze them, this recipe only takes minutes to put together!

2-3 cups cooked quinoa
1 can black beans, drained and rinsed
1 ear corn, cut from cob or 1/2 c. frozen kernels, defrosted
1 tomato, diced
1/2 c. red onion, diced
1 TBSP prepared salsa

Spices:
Chili Powder
Garlic
Cumin
Chopped Cilantro *optional

Make sure quinoa and beans are hot, then all remaining ingredients, stir to combine and serve
Top with sour cream *optional (we used Tofutti vegan sour cream)

We served with a side of guacamole and chips

Tangy Asian Slaw with Tofu

1 Bag Coleslaw Mix
1 Package of Firm Seasoned Pressed Tofu (I used Five Spice from the Asian market but you can buy similar tofu at Trader Joe's etc.)

1 c. Chopped Fresh Pineapple (or used canned and drained pineapple)
2 Clementines, peeled and segments cut in half (or use canned an drained Mandarin Oranges)
1/2 c. Slivered Almonds
1/2 c. Asian Dressing (I used Trader Joe's Sesame Soy Ginger)
Sprinkle Toasted Sesame Seeds *Optional (buy these in a shaker at Asian Market)

Combine all and serve
Refrigerate until ready to eat

Creamy Potato Salad (using secret White Beans)

This recipe adds fiber and creaminess without extra fat by using beans

The carrots add crunch and extra nutrition as well

1 Can Northern Beans, Drained and Rinsed - Pureed in Ninja with a little water until smooth
Red Potatoes (about 10), skin on, diced and boiled (about 10 min.)

2 Stalks Celery finely chopped (using Ninja)
1/2 c. Baby Carrots finely diced (using Ninja) *Optional

Dressing:
2 TBSP Mayo (I used Vegenaise)
1 TBSP Brown Mustard
1 tsp Sugar
1 TBSP Cider Vinegar
2-3 Green Onions, Chopped
Salt and Pepper to taste

Take half of cooked potatoes and mash with hand masher, combine with cooked diced potatoes in a large bowl

Stir in pureed beans and rest of dressing ingredients

Stir and refrigerate until ready to serve