Hominy Quesadillas with Grilled Tomatillo Salsa

Hominy Quesadillas with Grilled Tomatillo Salsa
Vegan; Serves 8; 30 minutes or fewer

Welcome summer with this light tasty meal. Letting the grill and the food processor do a lot of the work, makes this a super easy meal to prepare on a weeknight. I soaked cashews in the morning, before going to work and was able to make a cashew cream to take place of the goat cheese that the original recipe from Vegetarian Times called for.

3 large or a combination of small and medium equal to 1/2 cup, husked and halved
1 large poblano chile, halved lengthwise, stemmed and seeded (I used 1 1/2 smaller poblano chiles)
1/2 onion cut into chunks
1 Tbs. lime juice, plus extra to cut into lime wedges for serving (about 3 limes total)
1/4 cup chopped cilantro
1 cup cooked hominy or canned hominy, rinsed and drained
1 cup cooked pinto beans or canned pinto beans, rinsed and drained
8 flour tortillas (I used green chile flour tortillas)
1/2 cup cashew cream
1/2 cup pepper jack daiya cheese
hot sauce

1. Preheat over medium heat, you may have to coat the grill grate or the grill pan with cooking spray. We didn't and didn't lose any veggies...

2 Coat tomatillos, poblano, and onion chunks with cooking spray. Grill for 10 minutes or until charred.

3. Pulse grilled onion chunks and tomatillos to coarse puree in a mini food processor. Add poblano and lime juice; blend until poblano is chopped. Transfer to bowl, and stir in cilantro.

4. Pulse hominy, pinto beans, and 2 Tbs. of tomatillo mixture in food processor until just beginning to stick together.

5. Press one-quarter hominy mixture over half of each tortilla. Add cashew cream and sprinkle pepper jack daiya cheese and fold tortillas in half. Grill quesadillas for 6 minutes or until filling is heat through, turning once. Let stand for about 2 minutes and serve with hot sauce.

Organic Blue Corn Nachos

Organic Blue Corn Nachos

Making the cheese sauce for this is what took the longest. But, if you make it ahead of time, you will have a quick snack or light meal made. There are no measurements in this recipe, so make as little or as much as you want.

Black beans
Chipotle powder to taste
Cayenne pepper to taste
Chili powder to taste
Garlic powder to taste
Onion powder to taste
Organic blue corn chips
Tomatoes, diced or quartered

1. Preheat oven to 400 degrees.

2. In a medium skillet, heat black beans and spices with 1/4 cup water over medium heat. Stirring occasionally until fragrant. Allow to thicken.

3. In a casserole dish layer chips, tomatoes, beans and cheese sauce. Bake until heated through, about 5 minutes and serve warm.

Enjoy!

Brown Sugar Orange Tofu

Brown Sugar Orange Tofu
Vegan; 30 minutes

This happens to be one of the tofu recipes the boys like. They of course like the sweetness of it, and I had to add the chilies to balance that sweetness. Serve this over rice or some noodles with wilted spinach to have more of a meal.

16 ounces extra firm tofu, cut into 1-inch cubes
1 cup unbleached-organic, all-purpose flour (use brown rice flour to make gluten free)
1 teaspoon salt
2 teaspoons vegetable oil
1 large orange or 1/2 cup orange juice
2 tablespoons brown sugar
1 Tbs. grated fresh ginger
1/2 tsp dried Thai chilies


1. Preheat oven to 350 degrees F.

2. Toss tofu in a large bowl with flour and salt. Heat vegetable oil in a large skillet. Shake off excess flour from tofu and place in a single layer in hot skillet. Saute until golden brown.

3. Spray a non-stick baking dish with cooking spray, then transfer tofu to baking dish. Squeeze the juice of an orange into the skillet with the leftover oil. Allow the oil, juice, Thai chilies and simmer until you have a slightly thick sauce.

4. Pour the sauce evenly over the tofu and top with brown sugar and ginger. Bake tofu in oven for 15 minutes until brown sugar-orange glaze starts to caramelize.

Serve warm with sauteed greens and rice, if desired.

Adapted from Tablespoon

Raw Pistachio Macaroons

Raw Pistachio Macaroons
Gluten Free; Raw; Makes 50

I made these for a potluck over the weekend, and everyone LOVED these. So much that I had a lot of requests for it, so I hope you enjoy! These are super easy and great for potlucks or just to impress your friends. Hope you enjoy!

3 cups raw pistachios
3 tablespoons coconut flakes (plus extra for garnish)
2/3 cup melted coconut oil
2/3 cup agave
1/4 teaspoon salt

1. Clean the pistachios from their outer shell, in a food processor blend them into flour.

2. Mix everything in a big bowl using a spatula. In a shallow bowl, place the extra coconut flakes (about 1/2 cup). Roll into 1 inch balls and roll in the extra coconut flakes, put in the fridge for 24 hours.

3. Serve garnished with coconut flakes and fresh fruits.

Black Cherry Phyllo Tarts

Black Cherry Phyllo Tarts
Vegan; Makes 12 tarts

So, this is the rest of the dessert recipe that I served last night. These little tart are super impressive. Just remember to spray your muffin pan before you put the phyllo sheets in them, or (like me) you'll have a difficult time removing them and may have a few tasty causalities... ~_^

Here I used organic black cherries from a jar (Red Hills Fruit Company). Phyllo dough will dry out quickly, so having a damp surface will help delay that. Also, it is really a delicate medium; so please don't get discouraged. I've ripped and destroyed more sheets, but they're still good to use. I'll post some tips on using the ripped pieces...

5 sheets of of Phyllo dough
1/4 cup of ground almonds
1/4 cup of Turbinado sugar
4 Tablespoons of Earth Balance (melted)
1 cup black cherries, (drained if from a jar, reserve 1/4 cup of syrup)
1/4 teaspoon almond extract
1/4 cup sugar

1. In a small mixing bowl, combine Turbinado sugar and ground almonds, set aside. In a medium mixing bowl, mix reserved syrup, almond extract and sugar. Set aside.

2. Preheat oven to 350 degrees.

3. On a damp surface (I use a large cutting board), lay out your sheets of phyllo dough and cut into 12 squares (as even as possible). Brush melted earth balance on a square of phyllo and sprinkle with ground almond and turbinado sugar mixture. Repeat with all 5 squares, then gently press square phyllo dough into a lightly sprayed muffin pan. Add cherries (I was able to get 3 large cherries into each tart). And repeat steps with remaining phyllo dough pieces, util the pan is full and the cherries are gone. Sprinkle the tops of the tarts with extra ground almond, sugar mixture.

4. Bake for 10-12 minutes. Or until the edges of the phyllo dough turns golden brown. Allow to cool before removing from the pan. Spoon Coconut Vanilla Custard into each tart and serve.

Coconut Vanilla Custard

Coconut Vanilla Custard
Vegan; Gluten Free; 10 minutes

I made this last night to go with the dessert I'm serving tonight for a girls night (I'll post all 3 parts, then you make it or just mix 'n' match). Bruce is out of town, and well, I'm not the greatest cook when he's not around. In fact, I don't cook at all. Hey, sometimes a girl needs a break (and not when she's sick)... Here the Coconut milk and Vanilla Almond milk create the perfect balance of not an over power of sweetness.

1 cup coconut milk, divided
1 cup vanilla almond milk
2 Tablespoons cornstarch

1. Over medium heat, bring 1/4 cup of coconut milk to a boil.

2. In a large mixing cup or a small bowl, whisk the cornstarch with the vanilla almond milk and remaining coconut milk (3/4 cup). Add to heated milk, whisking to avoid clumping. The custard should begin to thicken in about 5-8 minutes and remove from heat. Allow to cool and refrigerate until need or ready to enjoy.

Violife Mac 'N' Cheese

Violife Mac 'N' Cheese
Vegan; 23 cups

I made this as a side dish for the kids during Christmas... I know it was a hit, since a friends daughter had 5 cupcake servings. I added a tip to make this more adult friendly, but this is a perfect dish for kids and adults.....

3 cups non-dairy milk of choice- I used Hemp
2 1/2 Tablespoons cornstarch
8 oz (1 bag) VioLife choice of cheese
3 cup whole wheat elbow macaroni or shells
2 Tablespoons nutritional yeast
1 teaspoon salt
pepper as desired
1/4 teaspoon celery salt
12-18 muffin liners and muffin pan

** To make adult, add 1 garlic clove minced, 1/4 onion, diced and 1/2 cup peas. Throw in some crushed red pepper to give a perfect kick.**

1. Preheat oven to 350 degrees

2. Cook pasta according to package directions

3. In a medium saucepan, heat 2 cups of the milk over medium.

4. In a small bowl, mix 1 cup milk and cornstarch, whisk until smooth. Add the milk with the cornstarch to the milk on the stove and whisk. Continue to cook over medium. Add salt, celery salt, pepper and nutritional yeast.

5. Now add the Violife and stir. Allow Violife to melt and cook another 5 minuted to thicken. Add the cooked macaroni to the cheese sauce. Mix well and spoon into lined muffin pan.

Bake for 15 minutes.

Leftovers: you can freeze these in freezer bags and pull a couple out as you need them.

3 Bean Chili

3 Bean Chili
Vegan

Needing to cook some butternut squash and sweet potato, and looking for something that the boys would eat I made this. They liked since I heard no complaints, and ate some as left overs. I served this with some pearl barley and blue corn tortilla chips....

2 red bell peppers
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can ranchero beans
1 sweet potato, cubed
1 butternut squash, peeled and cubed
1/4 cup onion, chopped
2 large garlic cloves, minced
2 tomatoes, diced
1 cup of vegetable broth, plus 2 Tablespoons (divided)
1 cup of no-chicken broth (I ran out of veggie broth)
1/2 Tablespoon thyme
1/2 Tablespoon sage
2 teaspoons ground cumin
1 teaspoon paprika
salt and pepper to taste

1. Preheat broiler.

2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

3. In a large pan or dutch oven, over medium-high heat, combine the 2 Tablespoons of vegetable broth, garlic and onion. Cook for about 10 minutes, or until the onion becomes translucent. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, sweet potato and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Chili will be ready when the squash and sweet potato are tender when pierced with a fork.

Vegan "Caramel" Fruit Dip

Vegan Caramel Fruit Dip

For those who will entertaining over this up-coming holiday season, this is perfect to set out with cut up fruit. This is also perfect for those with little ones, watch out though, there is a lot of sugar. The boys LOVED this one!

1 cup dates
2 Tablespoons vanilla extract
1/4 cup maple syrup
1/3 cup hemp milk

1. Place all of the ingredients in a blender. Pulse until smooth and chill until ready to be served.

Seitan Gyros

Seitan Gyros
Vegan; 30 minutes or fewer

After having a REALLY hard day (started with a root canal at 7:30 am and ended with picking my car up from the shop, with work in between)! I was not really wanting to do a gourmet meal, so this was SUPER quick.... I served these with Falafels to make the meal feel more complete. Grant did mention that this was his favorite meal, so endorsed from the pickiest eater!

1 package of Seitan
1 cup of spinach
1 tomato sliced
4 pieces of naan bread, heated (worked just like pitas)

1. Preheat the oven to 400 degrees and heat up the naan.

2. Over medium to medium-high heat, cook the Seitan. I bought mine in strips, so all I had to do was start cooking....

3. Place toppings in naan (just like a taco) and serve with the vegan Tzatziki Sauce!
Enjoy...

Ranch Dressing

Ranch Dressing
Vegan; Makes about 1 cup

There are some things with going Vegan that I miss, and this is one of them. I made this to go with the tofu buffalo bites and bacony stuffed dates. Even Grant and Max liked it...

1/4 cup hemp milk
1/4 cup vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon parsley (fresh or dry)
Salt and pepper to taste

Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

I'm So Blue Mashed Potatoes

I'm So Blue Mashed Potatoes
Vegan; Serves 4

While shopping at the farmers market on Saturday, I was able to find more of my favorite blue potatoes. Since it's Grants birthday, and needing a kid friendly side to go with the portabella mushroom steaks, I made these. Several years ago, I made these for a holiday dinner-the color is a beautiful blueish purple.... Loosely use the measurements below, every taste is different.

1 pound blue potatoes, scrubbed and semi skinned-cut into large-medium chunks
(I like to leave some of the skin on, so they don't fall apart-more rustic)
1-1 1/2 cups vegetable broth
1-1 1/2 cups hemp milk
1 Tablespoon Earth Balance
1-2 teaspoons garlic powder
1-2 teaspoons rosemary
sea salt and black pepper to taste (I used 2 pinches of sea salt)

1. Bring a large pot of water to boil. Add potatoes and cook until tender, about 15-20 minutes. Drain.

2. In a large bowl, combine vegetable broth, hemp milk (a little at a time, about 1/2 a cup) with the potatoes. (I used my hand mixer, since my potato masher is in storage.) Using a hand mixer, on the lowest speed mix until liquid is gone. Add earth balance, rosemary and garlic. (Here is where you taste it to see if you need to add more, to get the flavor and texture you want.)

Serve warm and enjoy!

Frozen Strawberry Lemon Cheesecake

Frozen Strawberry Lemon Cheesecake
Vegan; Raw; Gluten Free; Serves 8

I made this for Grants birthday. Super easy to make, your food processor will be used a lot. Grant liked it, however depending on where you live-the cake to be more like a ice cream cake may stay more frozen then thawed.... I took it out an hour before, but it was still more frozen-still very yummy! Bruce loved it, too! I garnished it with strawberries covered in vanilla coconut yogurt and then frozen.

Ingredients

Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt

Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract

Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice

Steps

1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Found from a reader of The Kind Life

Cajun Chickpea Patties

Cajun Chickpea Patties
Serves 4

I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)

INGREDIENTS

1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying


1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Adapted from Vegan Dad Blog

Non-Dairy Cheese Cake

Non-Dairy Cheese Cake
Vegan

Bruce loves this with strawberries, and Grant really liked this too.... My favorite topping is raspberries, it compliments the lemon so wonderfully! My sister in law would always ask for this as the dessert during holidays.... ~_^

Ingredients:

2 8oz. containers of plain non-dairy cream cheese (I like Follow Your Heart)
1 cup organic sugar
juice of 1 lemon
2 Tablespoons cornstarch
dash of vanilla (about 1/8 teaspoon)
1 graham cracker crust
Fresh Fruit topping of your choice (raspberries, blueberries or strawberries are all good)

1. Preheat oven to 350 degrees.

2. Combine ingredients until smooth and pour into the graham cracker crust. Bake for 60 minutes or until the top is golden. Allow to cool at room temperature then chill in the refrigerator until firm. This take several hours or overnight. Cover with fruit topping and serve.....

Found: PETA

Spinach Phyllo Spanakopita

Spinach Phyllo Spanakopita
Vegan; Serves 4

With all of the steps I took to make this, it truly is a labor of love. The tofu feta recipe and the cashew cream was used with this. Bruce loved it and the boys really liked it. So, the next time I make this; I will have to triple the recipe. I adapted this recipe from Martha Stewart's Spinach Phyllo Pie....

Ingredients

2 tablespoons olive oil, plus more for brushing
1/4 medium onion, finely chopped
1 large garlic cloves, minced
1 pound baby spinach, sliced in 1 inch slices
1 cup crumbled vegan tofu feta (4 ounces)
1/4 cup pine nuts
2 teaspoons roasted garlic and bell pepper seasoning
Coarse salt and ground pepper
10 sheets frozen phyllo dough, thawed

1. Preheat oven to 350 degrees.

2. In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Cook spinach, adding 1-2 Tablespoons of water, tossing, until wilted. Stir in pine nuts and add roasted garlic and bell pepper seasoning. (To store, refrigerate, up to 2 days.)

3. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread spinach mixture and tofu feta lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top.

Serve with Cashew Cream

Squash-Rice Casserole

Squash-Rice Casserole
Vegan; 1 hour 15 min prep and cook

This recipe was adapted from Cooking Light. Bruce loved it, and couldn't stop talking about it for days. While he described it to one of colleagues, it was lost in translation.... You decide, kids might like this due to it being cheesy....

8 cups of a combination of sliced yellow squash, zucchini and butternut squash (about 2 1/2 lbs.)
1 cup chopped onion (I used a little less, about 1/4 cup)
1 cup low-sodium vegetable broth
1 cup not-chick'n broth
2 cups cooked brown rice
1 cup Daiya cheddar cheese shreds
3/4 cups soy yogurt
1/4 cup nutritional yeast (divided)
1/4 cup Italian-seasoned bread crumbs
1/2 teaspoon salt (the original recipe called for 1 teaspoon)
1/4 teaspoon black pepper
egg replacer for 2 eggs (follow instructions for what you use/have on hand)

1. Preheat oven to 350 degrees.

2. Combine first 4 ingredients in a dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain; partially mash with a large fork or potato masher.

3. In a large bowl, combine squash mixture, rice, cheddar cheese, soy yogurt, 2 tablespoons nutritional yeast, bread crumbs, salt, pepper, and egg replacer in a bowl; gently stir. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons nutritional yeast and bake for 30 minutes or until bubbly.

Tempeh Sloppy Joes

Tempeh Sloppy Joes
Makes 4 servings

1 cup water, divided
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 8-ounce package tempeh, crumbled into small pieces
1 8-ounce can tomato sauce
2 tablespoons ketchup
1 tablespoon agave nectar
1 tablespoon apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon garlic powder
4 multigrain hamburger buns

1. Heat 1/2 cup water in skillet. Add onion and bell pepper and sauté until cooked through. Add remaining 1/2 cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to get well-done.

2. Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes.

3. Serve on buns.

Note: You can substitute faux meat crumbles, textured vegetable protein (TVP), or even lentils in this recipe.

Nutrition Information

Per serving: 273 calories; 7.9 g fat; 1.6 g saturated fat; 24.5% calories from fat; 0 mg cholesterol; 17.6 g protein; 36.6 g carbohydrate; 14.4 g sugar; 6.3 g fiber; 666 mg sodium; 143 mg calcium; 3.9 mg iron; 27.7 mg vitamin C; 239 mcg beta-carotene; 1.5 mg vitamin E

Found: PCRM Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb

Corn and Broccoli Calzones

Corn and Broccoli Calzones
Vegan

These calzones are stuffed with a combination of corn and broccoli, but you can use whatever you have in your fridge. Tofu used as the ricotta and Daiya mozzarella make our pizza pockets lower in fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. This recipe was slightly adapted to make vegan... This recipe is a favorite of my sister, and truly a kid friendly recipe!

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels (about 3 ears; see Tip)
1 cup shredded Daiya mozzarella cheese
2/3 cup firm tofu, mashed to resemble ricotta
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
All-purpose flour for dusting
20 ounces prepared whole-wheat pizza dough (see Tip), thawed if frozen
2 teaspoons canola oil

1. Position racks in upper and lower thirds of oven; preheat to 475F degrees. Lightly grease two baking pans.

2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.

3. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.

Yield: 6 calzones

Recipe Tips & Notes
Tips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Recipe NutritionPer calzone: 350 calories; 7 g fat (3 g saturated fat, 3 g mono unsaturated fat); 21 mg cholesterol; 50 g carbohydrates; 17 g protein; 4 g fiber; 509 mg sodium; 250 mg potassium

Nutrtion Bonus: Vitamin C (35% daily value), Calcium (25% dv), Vitamin A (20% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 medium-fat protein

Found on www.Care2/healthyliving.com and www.EatingWell.com

Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.) My tortillas didn't come out exactly round, but Bruce and the boys LOVED them anyways....

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!