Rice, Bean, & Polenta Casserole

I don't know about you but I am so ready to have fresh local produce again.  I feel so much more inspired to eat and cook with good, quality local produce.  I have been in a cooking slump lately.  I feel like I have no creativity or energy in the kitchen.  I have been throwing meals together at the last possible minute, including a fair amount of PBJ.  It might be a bit of winter blahs or being in the midst of a pregnancy that hasn't been quite as vibrant and glorious as my previous two pregnancies.  Whatever it is I am trying to get back on track for the sake of our health and our budget (take-out has been one of my dear friends as of late!) 

My new goal is creating a weekly menu.  I used to do this and it made everything run much smoother.  I knew exactly what food items I needed when I went to buy groceries and I knew exactly what I was going to make.  There was a good structure to meals and grocery budgets, and a whole less take-out!  Perhaps there are some of you out there that will also benefit from menu planning?

Now onto the recipe.  This recipe was created at 5:30 one evening when I realized I had no idea what I was going to make for dinner and the girls were declaring their hunger.  I happened to look in the fridge and it was one of those glorious days where I actually had some things in there I could quickly toss together for a meal.  Due to the increasing hunger cries from my children, I didn't even think about measuring out ingredients but instead just tossed everything together, all the while keeping my fingers crossed that it would turn out to be something edible.  As it turns out both of my girls loved it and requested more. Whew. Success was found in a moment of panic!   I will list what I used and then just play around measurements. 

Rice, Bean, & Polenta Casserole

*1 tube of polenta, cut into thin slices
*Cooked Rice
*Cooked/Canned Black Beans
*Frozen Corn
*Baby Spinach, finely chopped
*Salsa
*Cheese of choice (optional)


1)Layer cut polenta on the bottom of a 9x13 baking dish

2)In a large bowl mix together rice, beans, corn, spinach, and salsa (It looks like a naked burrito)

3)Spread the rice mixture on top of the polenta.

4)Sprinkle the top with cheese, if using. (We used goat cheese but I didn't get a chance to snap a picture of the final cooked product due to the insisting of my girls that it was time to eat!)

5)Bake at 350 for about 20 minutes.

Vegan Bean Dip

Tis the season of cookouts and picnics.  When the temps soar I am constantly on the look out for easy meals.  I try to find meals that require the least amount of time in the kitchen possible so I can maximize my time outside, and meals that combine fresh local food with some good protein and/or fat.  This dip includes it all!  This dip works geats as a party appetizer or even a light summer meal.  This is one of my favorite dishes to take to a party or cook-out.  Honestly this dip is always a party favorite, and not just with vegan friends.  Everyone seems to love it!


Vegan Bean Dip

• 2 cans vegetarian refried black beans
• 1 16 ounce jar of salsa (or 2 cups homemade salsa)
• 2 avocados
• 1/2 cup non-dairy plain yogurt (obviously if dairy isn't an issue for you, you can use regular)
• 1 tsp lime or lemon juice (helps prevent avocado from browning)
• Lettuce (finely chopped)
• Cilantro
• Tomatoes (chopped)
• Scallions

Mix beans and salsa together. Spread on the bottom of a 9x13 pan.  Mash avocados and mix in yogurt and lime or lemon juice.  Spread on top of bean and salsa layer.  Top the layers with lettuce, cilantro, tomatoes, and scallions.  (I don't measure these out.  I just use what I have and load it up with as much fresh veggies as possible).  Adding a vegan cheese like Daiya is an option or shredded goat cheese or dairy cheese depending on your cheese preferences.  I think it tastes amazing without the addition of cheese.  Finally, serve with your favorite tortilla chips. 

Vegan Mac-n-Chesse

 I grew up on Mac-N-Cheese, and quite honestly I LOVED it.  I mean most kiddos do, right?  Over the years I've tried different non-dairy Mac-N-Cheeses recipes but this one has hit the spot.  It's quickly becoming a fan favorite in our house.  The kicker.  It's incredibly easy.  This has become Randy's go to when he's home with the kiddos and in charge of dinner.

We've been giving the girls more choices when it comes to their meals.  We've been doing a lot of "build your own" kinds of things.  I've found that our girls tend to eat their meals with more gusto and excitement when they've had some ownership of what goes into it.  They love it.  And really who doesn't want to have choices as to what they put into their body?  I want my girls to eat well but I also want them to think for themselves and have opinions.  I don't want to tell them what they need to like and why.  I desire for them to experiment and think and make choices. I want them to come to those conclusions on their own.  My hope is guide them and allow them to make decisions for themselves. This is why I don't freak out when they all of a sudden hate anything green, or they protest a new food or meal.  I love talking nutrition with them and educating them on why we choose to eat the way they do, and it's amazing what my 3 year old takes in.  But no matter what I do, I cannot make them LIKE something.  Let it be.  I'm not out to create little mini Jen's. My desire is to raise two little girls who will grow into women that can think for themselves, have opinions, and be confident in their choices.  Really what I'm trying to express is that my kids, like...no wait LOVE having choices.  It empowers them to look at a finished product they created.  I'm learning this applies to the area of food as well. 

This brings me to the build your own Mac-N-Cheese.  We started with a base of elbow rice pasta and then made the cheese sauce.  Next we sat our lots of veggies and let the girls pick what they wanted.  They loved it.  We've been doing this with taco variations, sandwiches, baked potatoes, smoothies, pizzas....it's been great to see them get excited about what they are eating and take the pride of having created it.  And quite honestly it makes meal times a lot more easy going.

Vegan Cheese Sauce
(adapted from a recipe on SavvyVegetarian.com)

Ingredients

• 1 cup water
• 2 Tbsp nutritional yeast flakes
•  1/4 cup raw cashews
• 2 Tbsp Arrowroot powder
• 1 Tbsp flour (reg. or gluten-free flour works equally)
• 1 Tbsp light miso paste
• 1 Tbsp tahini
• 1 tsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp turmeric (optional) (creates a more golden, traditional looking cheese sauce)
• 1/4 tsp garlic powder
• 2 Tbsp water

Directions

1. Combine all ingredients except for the last 2 Tbsp of water in a blender and blend until smooth
2. Pour the mixture into a small saucepan and stir over medium heat until it starts to thicken
3. Let it bubble for 30 seconds, whisking vigorously, then remove from heat
4. Whisk in the remaining 2 Tbsp water until smooth

Mac-N-Cheese

Cook elbow pasta according to directions.  If you haven't tried Rice Pasta yet it is certainly worth it, especially if you think you might have a gluten sensitivity.   It can be found online at places like Vitacost at a cheaper price or if you are blessed enough to have a Trader Joe's locally, they have fabulous prices on the Gluten Free Pasta.  

Add Vegan Cheese Sauce (from above recipe).

Add veggies.  Or create a "build your own Mac-N-Cheese" bar.  

Topping ideas: peas, broccoli, red pepper, mushrooms, sprouts, finely chopped kale, garlic, tomatoes, olives, caramelized onions, and herbs.

Another option is to add pasta, cheese sauce, and veggies to a 9x13 baking dish.  Top with homemade bread crumbs (try grinding rice puffs or rice cakes in blender for an easy, cheap gluten free bread crumb).  Bake at 350 for 25-30 minutes or until bread crumbs are lightly golden. 

I hope your kiddos (and you) find as much delight in this as our little family does.

Roasted Root Veggies with Lentils & Rice

I absolutely love meals that aren't a whole lot of fuss and that pack a good quality nutritional punch.  This is hands down a favorite fall and winter meal at the Byrne house.  In fact, this year our local farmers market has introduced a winter farmers market, and we've still been buying root veggies that were grown locally last fall.  I love the creative and very traditional methods for preserving root vegetables for the cold winter months.  I actually just roasted a couple winter squash the other day that came from my in-laws garden last fall. We've been storing them in our little basement cellar and I'm actually so surprised at how great they are.  I was sharing this with my mom who wasn't at all surprised.  She grew up on a farm and was one of 11 kids (crazy, I know!).  My grandmother was a very resourceful woman and made everything from scratch.  She also gardened and preserved heaps of food (I mean with that many mouths to feed of course you would!).  My mom remembers burying carrots from their garden in pots of soil to preserve them for use during the winter.  Fascinating.  I think most of us get so used to buying foods any time of the year from various locations around the world, without a second thought.  Grocery stores make that real easy.  It feels as though we've lost the connection to which foods are in season and even what grows locally in our area.
The last few years I've gotten really excited about trying to buy and eat as much local food as possible.  During the summer and fall in Michigan this is really no problem.  In fact, it's quite easy. The winter is where it becomes challenging.  I do some food preserving and each year I feel as though I learn and try something new.  But the reality is that I have two little girls at home and don't have endless amounts of time to set aside to this task.  I've been swinging into our little winter farmers market and getting as much as I can from there but there is only so much available which means off to the grocery store I go.   I tell you all that because I get really excited about this dinner.  It's a mostly locally grown meal, even in the heart of winter in Michigan.  The rice and lentils aren't local but at least the veggies are.  I will gather what I can find at the market and then supplement with what ever else I may have on hand.  So whether you find these root veggie treasures at a local winter market or a grocery store, it makes a delightful dinner on a cold winter night.

Rice & Lentils
3/4 cup dried lentils
3/4 cup brown rice
4 cup of vegetable broth
1 TBS Olive Oil
1-2 cloves garlic, minced
1 tsp onion powder
1/4 tsp sea salt
Ground pepper, to taste

Rinse lentils and rice.  Add all ingredients to a medium stockpot and bring to boil.  Reduce heat to low and cover.  Simmer until lentils and rice are tender, approximately 40 minutes.


Roasted Root Veggies
Select from a mixture of:
 
Parsnips
Carrots
Beets
Sweet Potatoes (or regular potatoes)
turnips
rutabaga
onions

Preheat oven to 350.
Chop a variety of root veggies up and spread onto a jellyroll pan.  (The list above is some of the common and easy to find root veggies, several of which I am still able to pick up at our local market from the fall harvest).  Use whatever is accessible or household favorites.
Drizzle with Olive oil and stir up veggies.  Roast in oven for approximately 45 minutes. 

 Great meal for toddlers too.  Cut veggies up in small bite size pieces that are appropriate for the kiddos age and it becomes an easy "finger food" dinner. 

  

 Serve the roasted veggies on top of the rice and lentils.

Veggie Chili

 

There's something about the cold, gray winter months that just says cozy blankets, good books, fireplaces, wine, and a good warm pot of chili.  I have a lot of love for a good, hearty vegetarian chili.  It's easy. It can cook in the crockpot all day, and become a hassle free dinner.  It has just enough spice in it to warm up the body on a cold snowy or rainy day.  It's also an easy meal for entertaining.  A big pot of chili can feed a lot of mouths.  Add a salad and some cornbread muffins and viola', an easy go to party meal.  Not to mention, that there just so happens to be a rather big football game happening this weekend, and chili seems to be a standard dish at all the big game parties.  Perhaps this will give you an idea for a vegetarian version to try out.  Happy February to you all!


Veggie Chili

2 quarts of diced tomatoes (64 ounces)
2 cans dark red kidney beans
1 1/2 cups aduki beans (or other beans of choice)
1 small onion, diced
3-4 carrots, chopped
3 cloves garlic
3/4 cup frozen corn
1 1/2 cups shittake mushrooms
1-2 TBS  Chipotle Chili in Adobe sauce
1-2 TBS chilli powder
1-2 tsp Cumin
1 tsp oregano
1 tsp paprika (or smoked paprika)



Directions
1) Saute carrots and onions until onions become translucent.  Add garlic and saute for another 2 minutes.

2) Add remaining ingredients.  Simmer for 30-40 minutes.  If time is an issue, simmer until dinner is needed.  I only prefer simmering the chili a little longer because I think it really makes the flavors pop.

A few side notes:

***Adjust spices to taste.  The amounts listed about where an approximate guess of what I added.  I am a taste testing kind of cook.   Adjust them to what will suit your family.  

***Chipotle Chili in Adobe Sauce can be found in the ethnic section of your grocery store.  I find it among the other Mexican ingredients. It gives a smoky taste but can also get a bit spicy if to much is added.

***I recently found dried shittake mushrooms at Costco.  My girls loved shittakes more than regular mushrooms and the deal at Costco was great.  I also loved the "chewy" texture the shittake mushrooms give, which may be why folks who normally love meat chili don't seem to miss it with this version.  

***Top the chili with some sliced avocado or mix in a vegan cheese.  

***Add some cornbread muffins. The link attached to the muffins is my absolute favorite cornbread muffin of all time.  They are always a hit and I usually make them gluten free.  I don't think you'll be sorry if you try these!

Stuffed Mushrooms (gluten-free, vegan)

I continue to see mushrooms making the lists of "super-foods" from many different sources discussing longevity and immunity.  Mushrooms have long been known for their medicinal benefits.  They pack a good nutrient punch, especially the Portabella and Shiitake varieties.  Lots of experts and voices in the nutrition world can tell you all the amazing benefits of mushrooms and why you should eat them.  So instead of making long lists of what is and isn't in mushrooms, I figure I'll encourage you to eat these beauties by providing a mouth watering recipe.  This is one of those recipes I've tried and tested on lots of different people, kids and adults alike.  With the exception of the overall mushroom haters, everyone seems to love these.  My girls love these.  I just use kitchen scissors to cut them in half for my youngest kiddo to make them easier to  eat.  These are great party appetizers.  They are easy and simple. They are Gluten Free and Vegan.  They pack a good nutrient punch and will hopefully help give your immune system a little boost in the winter months.


A little side note.  I've been enjoying making Gluten Free bread crumbs from rice or millet puffed cereal. I've also made the breadcrumbs from rice cakes.  i just toss the puffs or rice cakes into my blender, food processor, or magic bullet and blend away until I have the consistency I desire.  I think they are quite tasty and much cheaper than buying gluten free bread or specific gluten free bread crumbs.  Now if gluten free, isn't your thing just substitute regular bread crumbs or grind up your own toasted bread to make bread crumbs.  


Stuffed Mushrooms

1 package of large stuffing mushrooms (Small ones work as well and are easier for little kiddos)

1 TBS Coconut Oil
2 TBS Lemon Juice
2-4 cloves of garlic, minced (depends on your love of garlic!)
1 cup breadcrumbs (see note above on making gluten free bread crumbs)
1/2- 1 tsp each of dried Thyme, Basil, Parsley (to taste)


Preheat oven to 350.  Pop off mushroom stems and cut off just the tough tips, which is only a very small portion of the stem. Finely chop stems.


Heat 1 TBS of coconut oil in a skillet.  Add the finely chopped mushroom stems and cook on medium-high heat until most of the liquid released from the stems has evaporated. This takes about 2-3 minutes.  Add Lemon Juice. Cook again until most of the liquid has evaporated, about another 2-3 minutes.
Add thyme, basil, and parsley.  Remove from heat and stir in bread crumbs, combining well.


Lightly oil a baking sheet.  I also like to gently rub or spray the tops of the mushroom caps with olive oil to help prevent sticking.  Put mushrooms on baking sheet, the cap side down so the center of the mushroom is upward and ready for stuffing.  Spoon the breadcrumb mixture into the mushrooms.  Spray or dab the tops of the mushroom mixture with olive oil, again to help prevent burning.


Cook for 30 minutes. 

Garden Fresh Nachos

I get really excited when I make a meal that is a hit with both of my girls and they are begging for more.   Now  that excitement increases even more when that meal that they are begging for is loaded up with veggie goodness.  Nacho night at the Byrne house last week was one of these nights.  My girls couldn't get enough.   My favorite part was my new vegan, raw nacho cheese I created.  Oh my goodness!!!. So delish!
Who would've known that cashews could make such an amazing 'cheese'.  It's easy, it's cheaper than all those cheese substitutes out there and those of us with a dairy intolerance can enjoy the creamy cheese topping that I've personally missed at times over the years.  I hope you enjoy our new found love!

Vegan Nacho Cheese

1 cup of cashews

½ red pepper

¼ cup water

1 clove garlic

1/2 small onion

2 TBS nutritional yeast

2 TBS fresh Chives

1/4-1/2 tsp Chilli powder

1/4 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Paprika

Sea Salt

Pinch of ground Chipotle

Soak cashews for 2 hours.  Drain and rinse.  If you don't have time to soak cashews or forget sometimes I will just put them in hot water for 10-15 minutes, which helps soften them up and create a creamy texture.
Add cashews and rest of ingredients to blender.  Blend until smooth.  Add more water for a thinner 'cheese' spread. 
You can play with the amount of spices so that it suits your family's personal taste preferences.
This 'cheese' was amazing on nachos but I also did quesadillas for the girls with it and they just loved it! 

 To make nachos, layer tortilla chips of choice on baking sheet or jelly roll pan.  Top with already cooked rice.  Add veggies...red peppers, onions, green peppers, whatever you have on hand that you feel would go well with your nacho mix.  Add beans...pinto, black beans, refried beans, again what's handy and available.  Top with raw, vegan nacho cheese.  Put in oven at 350 for 10-15 minutes or until it looks like cheese is melting. 

Then finish off  cooked nachos with your favorite toppings.  I love fresh, homemade salsa which includes a bunch more garden fresh veggies (tomatoes, onions, peppers, cilantro, garlic).  Add some homemade guacamole or chopped avocado.  Oh my....amazing, delicious goodness that even a 3 year old will be begging for more!

 I wanted to add some greens to mine so I used the toppings and made quite an amazing taco salad over a bed of greens.  Either way you go, I think you'll be pleasantly surprised and how scrumptious this is and how many veggies can be included!

Veggie Pesto Pasta (Vegan)

I absolutely LOVE the simplicity of summer foods.  I love being able to spend time outside enjoying the warmth and sunshine and not spending heaps of time in the kitchen.

For years I stayed away from most pesto's because they typically have some form of dairy in them.  Several  years ago I started experimenting and making my own fresh pesto with basil from my garden, and freezing it for the winter.  Simple, easy, and delish!!

Pesto is one of those things that is so versatile.  I like using it on pasta, pizza, and sandwiches.  It's just so good.

Pesto (vegan style)

• Fresh Basil
• Walnuts (I like the creamy texture these give pesto..pine nuts are the traditional option but they are so expensive and when making a big batch walnuts are more cost effective and I would argue better)
• Garlic
• Olive oil
• Sea Salt (to taste)

Put all ingredients in food processor or blender until desired consistency is reached.  You may have to add a little splash of water if it gets to thick.  

This is one of those recipes I don't measure exact amounts and instead play and add and taste as I go.  Everyone's tastes are so different.  We love heaps of garlic so I would add lots of it but for some that would be to much and overpowering. So I like to encourage experimentation! See what tastes good to you and your family.  

Often I will toss a couple kale leaves into my pesto batches as well.  This is perfect for giving it an even more vibrant green color and to add the nutritional power punch of extra leafy greens.  Our motto around here is that you can never have to much kale.

Another optional addition is nutritional yeast, which is not the same as your regular yeast that you bake with.  Nutritional yeast can be found at health food stores and is great for it's supply of B vitamins.  It also helps create a creamy texture and adds some additional goodness.

Pesto is fabulous to make in big batches and freeze for use in the winter months. I just pour it into ice cube trays and freeze.  Once frozen I pop them out and put them in ziploc bags for use throughout the year.  One little tip is that it may be best to put a few cubes of pesto in a snack size bag or smaller bag and then put those bags in the bigger gallon ziploc bags.  I've found sometimes when I put to many cubes in the big bags, they start to stick together and become a little harder to break apart.  So separating them is helpful and makes it a lot easier to pull out a few at a time when needed.  And remember with pesto, a little goes a LONG way. 


The following is one of our family favorites of the summer.  It's easy.  It's loaded with goodness.  My kids eat it and love it.  My husband and I love it.  Everyone's happy!


Veggie Pesto Pasta

• Pesto
• Veggies of choice (this particular one we did kalamata olives, sun dried tomatoes, broccoli)
• Pasta ( We personally love the Tinkyada brown rice pasta varities)

Cook pasta.  Lightly steam veggies if needed.  Once pasta has been strained put in large bowl and mix in pesto tossing until pasta is well coated.  If I'm using sun-dried tomatoes I like to add some of the soak water from the tomatoes to the pasta because when it mixes with the pesto it gives the sauce an amazingly creamy texture.   Then add your veggies and you have yourself a very veggie loaded meal.

This is also quite delicious served with some bruschetta  and your favorite bread. 

Veggie Patties

I love cooking. I love being in the kitchen.  However, sometimes I just need a break and need something easy to put together for dinner.  Something that hasn't required much planning or prepping. Something that can travel well or that is easy for a sitter to feed the girls.  Easy.  Well this is one of my favorite "go to" meals for those days.

Now granted this recipe does require a bit of cooking and prepping one time, but then you can freeze them and have lots of easy meals stored away for those days when you need an easy meal for your kiddo.  We've chose to not buy boxed, processed food and instead focus on whole foods.  Well whole foods require some cooking, prepping, cutting, chopping, etc.  It's a little more work than just grabbing those easy boxed meals off the shelves at the stores, but it's so incredibly worth it.  You and your kiddos will be thankful for the work and time you've invested in your family's health!!  To start your kiddos off on a healthy path with whole foods right from the beginning is such an incredible gift for their long term health.  Not to mention that it keeps you as the parent healthy and well.  If as parents we feel well, we are more likely to have the energy to keep up with our kiddos and interact and play with them, which of course is priceless time.  I have found when I'm being intentional with caring for myself I am more present and patient with my girls.   I've also quickly realized the times when I'm not balanced because I tend to get frustrated quicker over smaller things, and I feel like I've lost all patience.  This is always a good reminder for me to check in and evaluate my self and what's happening.  So all that said please take time to check in today and ask yourself if your taking good care of you!

So now on to veggie patties...

I was inspired by our favorite local restaurant to create these. They have amazing black bean sweet potato burgers.  I figured I could experiment a bit and create something that would be wholesome and healthy for my kiddos and make a great meal with lots of hidden extras in it.  It works great for our family because I think my girls could live on raw veggies and fruits, which is fabulous but they need some other nutrients as well.  So I load these up and they make a great vegetarian dinner and/or finger food for a younger baby (just adapt recipe to foods baby has been introduced too).

I don't have a specific recipe for these, which is what makes them so great.  You can really use what you have on hand to make these.  They can also be adapted to be specific to what your kiddo enjoys.  Another great perk of these veggie patties is that you can add some extras into them that might be challenging to get into your kiddos food otherwise.  I'll share with you what I did for this batch but get creative and experiment. 

Veggie Patties

2 roasted sweet potatoes (so they are soft and easy to mix up)

1 cup cooked quinoa ( I started with 1/2 cup dry quinoa )

1 cup black beans

kale

shredded zucchini

parsley

rolled oats or rice flour (basically just something to help bind them)

ground nuts or seeds ( I like to use ground sunflower seeds)

(dried spices, Mrs. Braggs Soy Sauce, tomato paste are good options to give flavor as well, especially for adults!)

I just toss everything in my food processor and let it do the work of mixing it all together.  Keep an eye on the consistency and add enough of the oats or flour to make sure the mixture will start to thicken slightly.  You'll want to have it thick enough that it won't just fall apart when you begin cooking. 

Now this is where things get messy! I use wet hands and make little patties on a lightly oiled baking sheet or skillet. 

If baking I usually bake at 350 and check every 5 minutes.  Typically with in 10-15 minutes they are browned enough on the bottom that I can flip them over and finish cooking on the opposite side.  When flipping it's important to gently press them down so that the middle will cook as well.  Another 10-15 minutes usually finishes it up.  Cooking time will depend on what all you have in them.

I prefer to cook them on our skillet.  It takes a little longer because there are a few rounds but I can keep a closer eye  on them and make sure they don't get burnt.  They also don't tend to be as crumbly when I cook them on the skillet.

Eat plain or top with avocado, goat cheese, tomato, organic ketchup, or sprouts.  Serve with another side of veggies and you can be assured your kiddo has had a heaping amount of veggies in that meal!

The last batch I did made 20 burgers.  I tossed the extra ones in a ziploc baggie between layers of wax paper and froze. 

There you have it.  A whole foods veggie patty that you can serve your kiddos for a wholesome, easy meal! 

Grilled Lentil & Veggie Packets

Summer is fast approaching along with all the fun-filled festivities. As Michiganders we get real excited about this time of year....sunshine, beach time, friends, gardens, farmers markets, parties, and "grilling out." Grilling out seems to be a quintessential Michigan summer activity. Now if your a vegetarian this can present some challenges. You want to be involved in the festivities and yet you question do you really want to eat another veggie burger??? There are plenty of knock off meat type alternatives that can be purchased these days...veggie dogs, veggie brats, veggie burgers, fake chicken patties...you name it, there is most likely an alternative to it. But have you looked at the ingredient list on some of those 'fake' products? Whoa! Most brands of these alternatives products are loaded with artificial flavorings, fillers, soy isolates, msg, and all kinds of other things you would normally not consider eating, but they are marketed and presented as a health food. Not so! Check out the ingredient list and you might be surprised what these "health" foods contain! I am a pretty dedicated vegetarian but in these cases I would argue the actual meat might be better for you than all these alternatives.


A couple years ago my husband was longing for a "man-grill." This "man-grill" was his birthday present that year. It's really quite big and a bit over done for our small house, but he loves it and every spring gets real excited to start grilling again. Now mind you, we cook all vegetarian at home. So we have this rather large grill sitting out on our deck for some serious veg grilling. We've been teased by more than one set of friends about our ridiculously large grill, to cook veggies on. Well this has inspired me to learn some vegetarian friendly grilling recipes. We've gotten quite creative over the last couple years and actually I'm finding some really fun and yummy grill recipes for our little veg family.

One of my favorites are these Grilled Lentil Packets. I adapted this from a recipe I found in a Vegetarian Times magazine last year. I also tend to play and create and try new combinations every time I make this recipe. It's so good and my girls love it as well. Not to mention my husband gets to use his big, fancy "man-grill."

Grilled Lentil Packets

2 cups sweet potato, finely diced
1 red pepper, diced
1 cup green beans, sliced thin
1-1 1/2 cups cooked quinoa (any leftover grain you have in the fridge would work nice here)
1 cup garbanzo beans (I tossed in a few pinto beans as well)
1/4 cup raisins
2 TBS Sesame oil
1 1/2 cups cooked lentils

Sauce
1 cup vegetable broth
1 TBS Mrs. Braggs or Tamari
4 cloves of garlic, minced
1 tsp curry


Combine sweet potato, red pepper, green beans, beans, quinoa, lentils, and raisins in bowl. Toss with sesame oil to coat.



Combine sauce ingredients in small bowl.

You will need 6-8 pieces of foil about 16 inches long, depending on how big or small you want to make your packets. I like to make a few small packets for my girls to have their own.

Place veggie mixture in middle of foil.



Fold edges of foil up to create a bowl like shape so that sauce won't spill out. Top veggie mixture with a scoop of lentils and a scoop of sauce. You will want to divide lentils and sauce evenly between your packets, again depending on how many packets you are creating. Fold foil around your mixture to create a little packet that is sealed and ready to go onto the grill.



Cook with seam side up for about 20-25 minutes. Open packets carefully. Transfer to plates and enjoy a healthy, homemade vegetarian grilled dinner.