Fennel and Potatoes

I like fennel, and don't use it nearly enough. If you've never tried it, this is a good dish for that.

Fennel and Potatoes

One fennel, stems removed, sliced thin

One large Vidalia onion, sliced thin

Potatoes - I used 5 small to medium - washed, peeled, and sliced thin

3 T. olive oil

2 c. water

3 bay leaves

In a Dutch oven, saute the fennel, onion, and potatoes in live oil over medium high heat, about 10 minutes. Add 1 c. of water and the bay leaves. Cook over medium until water is absorbed. Add the second cup of water, cover, and cook on medium low until the potatoes are tender, about 15-20 minutes. Discard bay leaves. Serve. Enjoy!

Cider Carrots

Realizing we've been eating way too much convenience food lately, I decided to make a plethora of vegetables dishes for a meal. One of those chosen were these cider carrots. My son told me he's not typically a fan of cooked carrots, but he really likes these.

Cider Carrots

1/2 c. apple juice

1/4 c. vegetable stock

1 T. apple cider vinegar

1 T. agave syrup

2 T. vegan butter

One 2# bag of carrots, sliced into sticks

1/4 t. salt

1/8 t. cayenne

Fresh parsley, chopped

In a shaker bottle or small bowl, combine apple juice, stock, vinegar, and agave. Mix well, set aside.

Melt butter in a large frying pan with a lid, over medium high heat. Add the carrots, salt, and cayenne, tossing well to coat. Saute about 5 minutes, stirring often. Pour in the apple juice mixture and bring to a boil. Cover and reduce heat to medium low, and cook for about 5 minutes longer (check doneness). Remove the lid and let cook a little longer, stirring to coat well with the glaze. You want them just slightly crunchy. Sprinkle with the parsley. Serve. Enjoy!

Chuck Wagon Stew

This is such an easy recipe! Once you start with the hamburger, potatoes, and onions, you can add whatever canned or frozen or even fresh veggies you have on hand.

Chuck Wagon Stew

Two packages of vegan hamburger - we use Impossible

5 potatoes, peeled and diced

One onion, diced

2 c. vegetable broth

1 can diced tomatoes

1 can green beans

1 can corn

Brown the hamburger and onions in a Dutch oven until the hamburger is no longer pink and the onions are soft. Add the remaining ingredients. Bring to a boil, cover, simmer for about 25 minutes. Serve. Enjoy!

Depending on what veggies you use, you may need to increase the amount of vegetable broth. Season as you like. I did add some black pepper, but found that because I used canned vegetables, I didn't need to add any additional salt. I made a pan of cornbread to go with it.

Very Veggie Pasta Salad

It's still hot where I live, with temps remaining in the 90s. My kitchen doesn't heat up like some do when I use my oven, but nonetheless, I was craving a pasta salad.

Very Veggie Pasta Salad

One package pasta of choice, cooked to package directions, drained

Vegan Mayonnaise

The following vegetables in whatever amount you like:

Broccoli

Cauliflower

Carrots

Green Pepper

Red Onion

Mushrooms

Celery

Chop the vegetables into smaller than bite sized pieces and add them and the pasta to a large bowl. Spoon in the mayo in whatever amount you like. I don't like mine dripping, but I want to make sure everything is well coated. Add salt and pepper to taste. Refrigerate for about an hour to let all of the flavors blend.

Serve. Enjoy!

Salad with Peach Vinaigrette

My oldest is working very diligently on eating healthier, so when he stopped by for a visit recently, I wanted to make sure at least part of the meal included some greens. This was a delicious side for us.

Salad with Peach Vinaigrette

2-4 peaches, depending on size

1/3 c. bottled balsamic vinaigrette dressing

I package of greens of choice, but be sure to include arugula

1/2 c. walnut pieces

Sliced red onion to preference

Chopped fresh mint

Into a food processor or blender, add one of the peaches that has been diced and the dressing. Whiz until smooth and blended.

Into a large bowl add the rest of the ingredients, thinly slicing the remaining peaches. Pour on the dressing and mix well to coat everything.

Serve. Enjoy!

Garlic and Broccoli Pasta

Earlier today, my son and I were watching a video where the person made a delicious looking broccoli soup. We were a little overcome with a desire for broccoli! So I made this pasta.

Garlic and Broccoli Pasta

Vegan butter

Olive oil

6 cloves garlic, minced

1 t. crushed red pepper flakes

1 t. salt

2 c. vegetable broth

One package frozen broccoli florets

One package whole wheat angel hair pasta

Prepare the pasta according to package directions. Drain.

Melt butter and olive oil in large pot. Stir in the minced garlic, stirring often to prevent sticking or burning. Add the red pepper flakes, salt, and vegetable broth and bring to a boil. Add the broccoli and return to a boil. Reduce to a simmer and cover, cooking for 6 minutes.

Add the broccoli sauce to the drained pasta and let sit a few minutes, to allow the sauce to absorb some into the pasta.

Serve. Enjoy!

Chickpea and Black Bean Salad

My son was coming for a visit and I wanted something healthy to make. We've had our share of pizza and other not so healthy but oh so yummy meals. I made this and OMIGOSH it was delicious!

Chickpea and Black Bean Salad

1 can chickpeas, drained

1 can black beans, drained and rinsed

1/2 can sliced beets, drained and rinsed, diced

1 small can of sliced black olives, drained

3 tomatoes, diced

Half of a red onion, diced

3/4 to 1 yellow bell pepper, diced

1/2 of a cucumber, peeled and diced

A few romaine lettuce leaves, ribs removed, leaves chopped

Mix all of these items together in a large bowl. Mix together, then add the following:

3 T. olive oil

2 T. lemon juice

1 T. lime juice

1-1/2 t. oregano

1 t. salt

1/2 t. black pepper

Serve. Enjoy! This was so delicious I had no leftovers.