Rainbow Pasta Salad

When the weather warms up, I really like pasta salads. And they're really good to take on picnics.

Rainbow Pasta Salad

One package multicolored rotini, cooked according to package directions
One small bunch of broccoli florets, cut into bite sized pieces
One package vegan mozzarella cheese shreds
One can of sliced black olives, drained
One bottle of your favorite Italian dressing or herb vinaigrette

Mix all ingredients together, tossing to coat well. Refrigerate for at least one hour. Serve. Enjoy!

You can add vegan pepperoni if you can find some, or make your own. It would give it a nice Italian flavor!

Lemonade Chick'n

Seriously, this is the easiest recipe you will ever make. And man, is it good! So juicy and definitely lemony! Serve over rice or pasta to take advantage of all that sauce.

Lemonade Chick'n

One package vegan chicken (I used Gardein, but I think this would work well with tofu, as well)
Pepper
One can frozen lemonade concentrate, thawed
1 T. soy sauce

Mix the lemonade and the soy sauce. Place chick'n in a baking dish and sprinkle with pepper. Pour the sauce over the chick'n, making sure it's well covered. Bake at 400 for about 20 minutes. Serve. Enjoy!

Hawaiian Meatballs

I love meatballs, and I especially love the Gardein ones. Not only are they tasty, but convenient to use in almost any recipe for meatballs. This one was no exception.

Hawaiian Meatballs

One bag of Gardein meatballs
One can of pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. apple cider vinegar
1 T. soy sauce
One green bell pepper, chopped

Drain the liquid from the pineapple into a pot. Mix in the cornstarch until well blended. Add the sugar, vinegar, soy sauce, and green pepper. Bring to a boil, stirring constantly. Add the meatballs and pineapple, reduce heat, and let simmer until the meatballs are heated through. Stir frequently to prevent any sticking of the sauce. Serve over rice. Enjoy!

My youngest really liked this, which is unusual because he normally doesn't like his savory mixed with anything sweet.

Vegetable Succotash

I grew up eating succotash, but this is more hearty. It also can serve to use up leftovers, or frozen veggies you have sitting in your freezer.

Vegetable Succotash

Olive oil
One onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
3 cloves garlic, sliced
1 t. salt
1 t. smoked paprika
1/2 t. cayenne
One bay leaf
1 t. thyme
2 c. vegetable broth
2 c. frozen cut green beans (or fresh, cut into 1-1/2 inch pieces)
2 cans of beans, drained, your choice (or 2 c. dried and cooked)
2 c. frozen corn (or fresh)
One can diced tomatoes

In a Dutch oven, saute the onion, celery, carrots and garlic in the olive oil until they start to soften. Add the seasonings and the broth, stirring to get all the vegetables coated. Bring to a boil. Add the beans, corn, and tomatoes, reduce heat. Let simmer for about 20 minutes, or until the vegetables are all tender. Serve. Enjoy!

Cajun Fried Okra

I haven't made fried okra in a long time. Mostly because I always deep fry it and the breading mostly falls off. I've been wanting to try making it in my air fryer, so finally did. This recipe can also be deep fried if you don't have an air fryer.

Cajun Fried Okra

Okra - fresh or frozen, I used one package of frozen and let it thaw first
1/2 c. milk - I used unsweetened almond milk
1 c. bread crumbs
2 t. Cajun seasoning

Mix the bread crumbs and seasoning in one bowl and the milk in another. Coat the okra in the milk, then in the bread crumbs, making sure the okra is well covered. I put mine in the air fryer for 7 minutes at 400 degrees, but you could fry it in a skillet or a deep fryer if you prefer, or don't have an air fryer. Just drain well if you do it that way. Serve. Enjoy!

Kale and Carrots

My family likes kale. I've met some people who dislike it, going so far to make jokes about it. But we love it. Raw, cooked, made into chips. Heck, I've put it in smoothies.

Kale and Carrots

Several large carrots (or less if you aren't a big carrot fan), about 1/2 pound, cut into coins
Kale - I buy mine in a large bag, but about 3/4-1 pound, stems removed, and chopped
1 T. rice vinegar
1 T. soy sauce
1/4 c. unsalted roasted peanuts
Oil for sauteeing

In a large pot or Dutch oven, saute the carrots in oil until just slightly softened. Add the kale, vinegar, and soy sauce. Cook over low, covered, until the kale begins to wilt. Stir in the peanuts. Serve. Enjoy!

Cuban Rice and Beans

Cuban Rice and Beans

One onion, chopped
One green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 c. rice (white or brown)
2 cans of black beans, rinsed (if using dried and cooked, use about 2 c.)
1-3/4 c. water
One can diced tomatoes
One bay leaf
1/4 t. cayenne pepper
1/2 t. dried thyme
Salt to taste (I don't salt, but let everyone salt their own bowl to taste)

I made this in my rice cooker, so I just added everything to the pot and turned it on. If you don't have a rice maker, or don't want to use it, just saute the vegetables, then add everything but the rice to a large pot and simmer until done, probably about 20 minutes. Serve over cooked rice.