Cutlets “Parmesan”

I love chickpea cutlets!!!

They are budget friendly, freeze beautifully and are a great protein for many dishes.

Seriously, these little babies are so budget friendly.  I can get anywhere from 10-12 cutlets per 14 oz jar of beans.  For us, they average out to about 13 cents per cutlet!  What what?!?!

Here is a super easy way to use the chickpea cutlets.  By the way, I have also made these cutlets with white northern beans and they taste exactly the same!

Before you make this recipe, head over to this blog post and make a batch or two of the cutlets.  These cutlets freeze well.  I try to always have a batch of chickpea cutlets in the freezer.

Here’s how I make what I like to “Cutlets Parmesan.”  It has neither meat or cheese, but it’s amazing just the same!

DSCN2689

“Cutlets Parmesan”

Ingredients:

  • Prepared Cutlets (click here for recipe)
  • Safe jar of spaghetti sauce
  • Safe cooked noodles (approximately 1.5 to 2.5 cups, depending on the size dish you make.)
  • Vegan Cheese (We use Daiya Mozzarella Shreds)
  • Nutritional Yeast

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Use either an 8×8 or 9×12 glass baking dish.  I use an 8×8 for just the three of us.  I use the 9×12 if we have guests for dinner.
  3. Place a layer of noodles in the baking dish.
  4. Add a layer of spaghetti sauce on top of the noodles.  Spread evenly and gently.
  5. Sprinkle nutritional yeast on top of the spaghetti sauce.
  6. Sprinkle a light layer of vegan cheese.
  7. Add cutlets on top of vegan cheese.
  8. Top each cutlet with additional spaghetti sauce and add more vegan cheese on top of each cutlet.
  9. Bake for 10-15 minutes.  This is to heat the casserole and melt the vegan cheese.  The dish is already all cooked, so it shouldn’t need more than 15 minutes.

 

Chickpea Cutlets

8×8 dish in progress.  I use rotini noodles.  You can use any large noodle that is safe for your family.

 

DSCN2688

Side View.  I don’t measure for this dish, so I hope this pic helps.  Now this pic is making me hungry!!!

 

Easy Adobo Bean & “Cheese” Quesadilla

Bean Quesadillas

This recipe was born out of desperation. I didn’t want to go to the grocery store and raided my pantry for something to make for dinner. I found a jar of Randall Great Northern Beans, tortillas, & some frozen Daiya mozzarella shreds in my freezer.

I experimented and ended up with a new family favorite. The icing on the cake? It’s super easy. I can knock this out of the park in less than 15 minutes from start to finish.

These quesadillas make great lunches or dinners. A veggie on the side is an easy way to finish off this meal. If you’re really short on time, steam in the microwave veggies make this entire meal even easier. And easy is good.

Here’s how to make Adobo Bean & “Cheese” Quesadillas:

Ingredients:

  • 1 24 oz jar of Randall Great Northern Beans, drained and rinsed (or 2-3 cups of cooked beans)
  • 1-3 Tablespoons of tomato sauce
  • 4 shakes of Adobo seasoning
  • Approx 1/4-1/2 tsp of garlic powder and onion powder
  • Salt to taste
  • Daiya Mozzarella Shreds
  • Nutritional Yeast
  • 6-8 Tortillas, depending of tortilla size

Directions:

  1. Put drained and rinsed beans in a bowl. Use a potato masher to mash the beans. Add the tomato sauce and spices. Mix well.
  2. Use a spoon and scoop out a large spoonful of bean mixture on half of a tortilla. Sprinkle a generous amount of nutritional yeast on top of the bean mixture and sprinkle Daiya to your preference. Fold tortilla in half like a quesadilla.
  3. Brown quesadillas on a skillet or griddle. The griddle heats a lot at one time and is why I can have this on the table so quickly.
  4. Serve as is, with a side of salsa for dipping or with a veggie and/or fruit on the side.

I use the fajita size tortillas and this makes approximately 7-8 quesadillas. Also, I don’t measure the spices- I just eyeball it. One time I accidentally shook WAY TOO MUCH onion powder in this and it still tasted amazing!

This is one meal my five year old GOBBLES without complaint. She loves it and so do we.

In this often busy and sometimes chaotic holiday season, this quick recipe helps get an easy and nutritious meal on the table.  Ya gotta leave easy and nutritious, right?

Enjoy!

Vegan Pizza Quesadillas

Vegan Pizza Quesadillas

Mondays are our grocery shopping days. As a matter of fact, I’m sitting here delaying our grocery trip and writing this instead.

We started at 10:30 am and ran a few errands. Plenty of time to be back for lunch.  An impulsive *quick* stop at Hobby Lobby derailed our entire morning and we had to *run* home for lunch before our grocery shopping. Two hours later and we’re still here procrastinating.

Anyway, this recipe just came to be today. I wanted SG to have something different than her vegan grilled cheese and fruit for lunch today.

It’s grocery day, and my fridge is BARE. I found my last pack of frozen cooked black beans in the freezer and decided to make my pizza beans mixture. We always use that for pizza nachos. But I was feeling lazy and didn’t want to carefully put the pizza beans, cheese & olives on each tortilla chip. (Crazy, right? Or maybe I just made complete sense to you and made you smile?)

So I decided to throw it all in a soft shell tortilla and call it a quesadilla.

Here’s how I made Vegan Pizza Quesadillas.

Ingredients:

    • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
    • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
    • Soft Flour Tortillas
    • Daiya Mozzarella Cheese Shreds
    • Nutritional Yeast
    • Sliced Green Olives

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. Heat a skillet on medium.  Spread out a few tortillas and top half of the tortilla with the bean mixture, vegan cheese, nutritional yeast, and olives.  Fold the tortilla in half.
  4. Put the quesadilla on the hot skillet and heat until browned.  Flip and brown the other side.
  5. Slice and serve with extra homemade pizza sauce, if desired.

I didn’t have any green onions but I think they would also be great in these quesadillas.

Enjoy from my cocina (kitchen) to yours!

Load up half the tortilla only.

Load up half the tortilla only.

Close Up of the Yumminess!

Close Up of the Yumminess!

Pizza Quesadilla with Homemade Pizza Sauce for Dipping.

Pizza Quesadilla with Homemade Pizza Sauce for Dipping.

Vegan Pizza Soup

Quick, Easy & Yummy!  3 Must Haves for My Kitchen.

Quick, Easy & Yummy! 3 Must Haves for My Kitchen.

I have changed the way I menu plan. For a few months now, I’ve dedicated days of the week to certain foods. On Wednesdays I make soups. I’ve tried lots of new soup recipes lately.

I pinned this recipe and knew it needed a few substitutions. Last Wednesday afternoon, I was going to follow the recipe, found it online and said aloud, “Oops! This is a CROCKPOT recipe!” It was 4 pm, y’all. Too late for the crockpot. I decided to use the original recipe as a very loose guide. I made lots of changes.

The end result? Delish. A recipe worth repeating. And my friend Lisa had it for lunch the next day and said it was a recipe she would make… woot woot!

I didn’t even use our favorite Daiya mozzarella shreds in the soup. I used nutritional yeast to give it a slightly cheesy taste. I did use the mozz shreds on the homemade croutons. Homemade as in the bread came from my bread machine…. YUM! Feel free to use store bought bread or even store bought croutons.

This recipe is SO easy! I also think it will freeze well, although I didn’t freeze it because we ate it all!

Here’s how I made Vegan Pizza Soup.

Vegan Pizza Soup
(adapted and inspired by this recipe)

Ingredients:

Soup Ingredients:

  • 2 Cups of Homemade Pizza Sauce (I decrease the pepper. I use 1/4 tsp pepper for double batch of sauce)
  • 3 Cups Water
  • Chopped Green Olives (Quantity to your preference- I want an olive in every bite!)
  • 1/2 Green Bell Pepper, Diced (feel free to use an entire bell pepper if you want)
  • 1 Can/Jar of Red Kidney Beans, rinsed and drained, or 2 Cups of Cooked Kidney Beans (black beans would work, too)
  • 1/2 to 1 Cup of Cooked Pasta (I used penne)
  • Nutritional yeast

Homemade Croutons Ingredients:

Directions:

  1. Add all the soup ingredients except for the pasta and yeast to a big pot and bring to a boil. Reduce and let simmer for flavors to meld. I think I simmered for maybe 15 minutes.
  2. While the soup simmers, prepare the croutons. Preheat the oven to broil on high.
  3. Butter the bread, generously sprinkle the garlic powder on the bread and sprinkle with Daiya Mozzarella shreds.
  4. Broil until nicely browned. Keep an eye on it because it can go from brown to burned very quickly. 🙂 Take out of the oven and let cool just slightly. Slice the bread into crouton sized pieces.
  5. Back to the soup.  Add cooked pasta and a generous sprinkle of nutritional yeast to the soup pot. Stir and simmer for 3-5 minutes or until the pasta is heated through.
  6. Ladle soup into a bowl and top with the homemade croutons.
Pizza Soup

Pizza Soup with Homemade Croutons

Vegan Pizza Soup with Homemade Croutons.  The perfect bite!

The perfect bite!

Here’s a random side note.  I linked to Randall Beans above in the ingredients list.  I have a nickel allergy and since nickel can be in cans, I have to avoid all canned foods.  For beans, I use dried beans and cook them myself.  It’s super budget friendly.  I recently found JARRED beans by Randall Beans and called and they are a dairy and egg free facility…WOOT WOOT!  Major score for me!  Anyway, I’m LOVING these jarred beans.  My life just got a little easier.

I hope you enjoy this recipe.

Do you have any soup recipes to share?

Tomato Basil Pizza: Dairy Free

Dairy Free Tomato Basil Pizza

Dairy Free Tomato Basil Pizza

I love Pinterest. I recently found this pin and was inspired. I knew I could make a dairy free version.

Add to the fact that my local Hy-Vee recently added an entire non GMO line of tomatoes of all shapes and sizes, and I knew that I could rock this pizza!

I used my regular pizza dough recipe, pizza sauce recipe and just added sliced tomatoes, Daiya mozzarella shreds & some fresh basil. Easy peasy!

Tomato Basil Pizza:
(adapted from this recipe from The Prudent Homemaker)

Ingredients:

  • 1/2 recipe of this pizza dough (I throw it in the bread maker and press dough.)
  • 1 recipe of homemade pizza sauce (I add a sprinkle of nutritional yeast)
  • Daiya Mozzarella Shreds to Taste
  • 4-5 Sliced Roma Tomatoes
  • 5-6 Sliced Yellow Tomatoes (mine were smaller than the Romas- Sunset brand)
  • 2 Handfuls of Fresh Basil, torn

Directions:

  1. Preheat oven to 400 degrees.
  2. Divide dough into 4 equal pieces for thin crust pizza. Divide dough into 2 equal pizzas for a thicker crust.
  3. Use a floured rolling pin to roll out the dough into circles. Prick with a fork and bake each crust for 5 minutes.
  4. On partially baked crust, add sauce to your liking.
  5. Add a sprinkle of nutritional yeast (optional.)
  6. Add Daiya cheese.
  7. Add tomato slices, making an AB pattern with the tomatoes. (Former 1st grade teacher here!) 🙂 Fill the pizza with tomatoes.
  8. Top with torn basil.
  9. Bake for 14-15 minutes.
  10. This recipe yields 2 pizzas.  (If you make 4 crusts you need to double the toppings and sauce.  I always freeze the extra 2 crusts for pizza night the following week.)

SG helped me make the entire pizza.  This is great for little hands.  She made the pizza sauce, added the vegan cheese, placed the tomatoes & tore the fresh basil and placed it on the pizza.  She has never been so excited for dinner to be ready.

And the Huzz declared this my best pizza ever!

Hurray for yummy new recipes!

Pizza Nachos

Pizza Nachos!

Pizza Nachos!

This is a quick and easy lunch or dinner. I have made this with black beans that I cooked and Randall beans from a jar (remember, no canned foods in this house.) The recipe turns out the same- YUMMY!

I’ll admit- the beans once pureed don’t look pretty. I’ll leave it at that. However, the taste is perfect and the recipe is easy, so that trumps the way black beans look pureed any day.

I don’t even remember how and why I created this. I just wanted more easy recipes for beans. Cooking dried beans and freezing them is very budget friendly. And I’m always trying to cut back that giant green eyed monster called our grocery budget.

Anyway, one day I randomly thought, why not throw some pizza sauce in with some beans, heat them up and pulverize them? That might make some tasty nachos.

And by golly, it did.

Here’s what we like to call “Pizza Nachos.”

Pizza Nachos:

Ingredients:

  • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
  • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
  • Tortilla Chips

Toppings:

  • Daiya Mozzarella Cheese Shreds
  • Sliced Green Olives
  • Chopped Tomatoes
  • Chopped Onions

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. On a plate, spread out your tortilla chips. Top with black bean mixture and Daiya cheese if using.
  4. Microwave for 30-45 seconds, or until the Daiya starts to melt.
  5. Add desired toppings.

(We like to add sliced green olives, tomatoes & chopped onions. The Huzz tops his nachos with salsa. I add extra pizza sauce on top of my nachos. SG prefers no sauce. Whatevs!)

The makings of a great meal.

The makings of a great meal.

Ready for Toppings

Ready for Toppings

Our favorite toppings for Pizza Nachos.

Our favorite toppings for Pizza Nachos.

Even SG cleans her plate when we have this for dinner.

Even SG cleans her plate when we have this for dinner.

I hope you enjoy these pizza nachos!

“Ranch Chicken” Pizza: Dairy & Egg Free

Yummy!

Yummy!

I have decided that Friday nights are now pizza nights. It’s fun to create traditions and oh yeah, it makes menu planning that much easier!!!

It also means that I have to get creative or we will eat the same pizza every week.

This week I tried my hand at creating a “ranch chicken” pizza.

The quotation marks are because:

The ranch is homemade and dairy and egg free

and

I’m not really using chicken. I’m using Hillary’s Veggie Bites for the chicken.

I found Hillary’s Veggie Bites a few months ago, called about the facilities (dairy & egg free!), bought them and let the veggie bites sit in the freezer for a few months. Why? Introducing new foods to SG is super stressful. She was fine with them. As a matter of fact- she LOVES them. However, she refuses to let me call them veggie bites. She calls them nuggets.

They have a great crunch to them (kind of like Ian’s chicken nuggets.) So the lightbulb went off in my head. No need to use real chicken. Just sub the crispy, crunchy veggie bites!

Here’s how I made our pizza.

Ranch Chicken Pizza:

Ingredients:

  • 1 pizza crust (I use this recipe. I cut the recipe in half, throw it in the bread maker and use the dough setting and make 4 thin crust pizzas from half the recipe. Also, you can have two thicker crust pizzas from half this recipe.)
  • 1 recipe of homemade ranch (Click here to see how I make homemade ranch)
  • 9-12 Hillary’s Veggie Bites
  • 2 chopped green onions
  • Daiya Mozzarella Shreds
  • Frank’s Red Hot Sauce

Directions:

  1. Prepare and pre-bake homemade pizza crust at 415 for 4-5 minutes.  (See link in ingredients)
  2. Bake Hillary’s Veggie Bites. (takes 20 minutes)
  3. Prepare safe homemade ranch dressing.  (See link in ingredients)
  4. Spoon ranch dressing on pre-baked pizza crust. Eyeball it.  I didn’t use all of my ranch dressing.
  5. Sprinkle the Daiya mozzarella shreds on the pizza. Use more or less Daiya according to your preference.
  6. Sprinkle the green onions on the pizza.
  7. Bake at 400 degrees for 6-7 minutes, or until the cheese is melted and everything is bubbly.
  8. Cut veggie bites to bite sized pieces. Add to pizza.
  9. Sprinkle Frank’s Red Hot Sauce for the grown ups (or brave kids.)
  10. Serve extra ranch on the side as a dip for the pizza or sprinkle more ranch on top of the pizza.
Ready to go in the oven

Ready to go in the oven

Bake until it looks like this.  It took about 7 minutes with my oven.

Bake until it looks like this. It took about 7 minutes with my oven.

Add the "Chicken"...HIllary's Veggie Bites!

Add the “Chicken”…Hillary’s Veggie Bites!

Add Frank's Red Hot Sauce if you dare...

Add Frank’s Red Hot Sauce if you dare…

Notes:

  • This makes 1 pizza.
  • I make a half recipe of the pizza crust and make 4 thin crust pizzas. We use two crusts per meal/pizza night. I freeze the other two crusts for the next week. This saves me time and work every other week.
  • You can sub real chicken, store bought ranch for the veggie bites, and real mozzarella cheese if your diet allows.

This was a winner in our house and is sure to make more appearances in our Friday night pizza rotation.