BDY Recipes
3 Bean Chili
(Vegan)
Ingredients:
-2-3 tbs olive oil
-2 tbs chopped garlic
-1 (6 oz) can tomato paste
-2 (15 oz) cans plain tomato sauce
-1 (28 oz) can fire roasted tomatoes
-1 green bell pepper
-1 red bell pepper
-1 cubanelle pepper
-1 white onion
- 3 (15 oz) cans of beans of your choice (my choice: black, red, & pinto)
-seasoning to taste (my choices chili powder, garlic powder, s & p, hot sauce)
Directions:
-start with olive oil, garlic, and full can of tomato paste, sautée
-then add 1 & 1/2 cans of water
-add in plain tomato sauce and crushed fire roasted tomatoes (use a small amount of water to get any left on the sides of the can)
-stir in whole milk (amount varies to preference)
- cut up peppers & white onion, add them in
-drain and rinse beans of choice
-season to taste
-bring to a boil for ~10 minutes then simmer for ~20 minutes, stirring occasionally
Dad's Pasta Fagioli
(Vegan)
Ingredients:
-2 tbs olive oil
-3-4 lg cloves garlic, chopped
- 1/2-3/4 white onion, small dice
-1 can cannellini beans, do NOT drain or rinse
-1 pkg italian "sausage" (photo below)
-1/2 box ditalini pasta, cooked
-reserve 1/2-3/4 cup pasta water
-seasonings (dried basil, garlic salt, black pepper)
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Directions:
-sautee "sausage" in a pan with oil
-add in garlic & white onion, continue to cook ~5 mins
-add in beans w/ liquid, bring to simmer
-add in reserved pasta water slowly, creating a broth
-simmer 5-10 mins
-serve over cooked ditalini pasta
​
Winter Squash Soup & toasted seeds
(Vegan)
Ingredients:
-winter squash if your choice, I used 1 red kuri, 1 acorn, 1 pie pumpkin, and 1 package precut butternut
-seasonings of choice, my choices were a tumeric blend, white/pearl onion, garlic, butter and honey
-Apple cider
-water
-vegetable oil -blender or immersion blender
-optional milk or cream (dairy or nut)
Directions:
-cut and de-seed squash, keep seeds for roasting!
-acorn squash I cut in half and seasoned with butter garlic & a drizzle of honey
-red kuri squash and pie pumpkin I lightly rubbed with vegetable oil and sprinkled the turmeric blend spice on lightly
-butternut squash I lightly tossed in vegetable oil and mixed in some pearl onions
-roast all squash covered until fork tender-carefully remove the skins using a spoon, put the flesh into a pot or blender
-add Apple cider (~3/4 cup) -blend in blender or with an immersion blender, add water as needed until smooth purée
-stir over low heat, slowly add milk or cream as desired-find your desired texture, you can use a little more water to thin out if needed
Seeds:
-prep as squash is roasting...
-remove any flesh and rinse seeds
-pat dry or let air dry for 10-15 mins
-lightly toss in olive oil-season by choice, I did half lightly salted with pink Himalayan salt and half with the tumeric blend
-roast in oven @ 350F until lightly crisp​
Quick fix go-to
(Vegan)
When I'm not feeling overly creative or wanting to do a lot of work cooking my top go to is:
-a variety of fresh veggies chopped up and either sauteed or roasted.
-season with oil & chopped garlic
-add other seasonings to taste, examples:
-balsamic vinegar & ital seasoning
-everything (bagel) blend
seasoning
-warm seasonings, rosemary,
thyme, tumeric, cinnamon, etc.
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We usually accompany the veggies with a side of rice or quinoa, fresh fruit, and sliced cheese
Mixed Veggie Quiche
Ingredients:
Whole Wheat Crust 9-in dish:
-1 1/2 ​cups whole wheat flour
- 1/2 cup butter (melted)
-1/2 tbs salt (I use Pink Himalayan)
-2 tbs milk (I used unsweetened almond coconut)
-2-3 tsp cold water
Filling:
-6 eggs
-milk or cream
-chopped garlic
-veggies of choice, chopped
(broccoli, spinach, & white onion in photo)
-cheeses of choice, shredded or small chunks
Directions:
-mix all crust ingredients together in a bowl with a fork
-form dough into ball, slowly add a few drops of cold water as needed
-place dough ball in the center of the glass pie dish and gently press it, covering the bottom and sides of the dish
-whisk eggs in a bowl, slowly add milk/cream as desired
-add veggies, cheese & garlic to egg mixture (I add veggies raw)
-slowly pour mixture into crust/pie dish
-opt. extra cheese on top
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-Bake at 375 degrees for 30-45 mins
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Corn Chowder
(Vegitarian)
Ingredients:
-butter (3 tbs)
-flour (3 tbs)
-half & half (1 pint)
-whole milk (1 3/4 pints)
-frozen corn (1 bag)
-potatoes (I used fingerling this time, use what you’d like)
-white onion
-garlic
-optional kale
-vegetable broth (~1 cup)
-grated Parmesan cheese (~1/2 cup)
-black pepper
Directions:
-melt butter, lightly sauté the onion (chopped) and garlic for about 2-3 mins
-slowly add the flour whisking, creating a roux
-mix in the corn and the broth, cook until simmering
-slowly stir in the half & half and milk-add parm cheese-add diced potatoes -few cracks of fresh ground black pepper
-Boil for about 10 mins then simmer for 20-30 you can check it by fork testing the potatoes.
-add the kale at the end so it only coos for the last ~5 mins
Pot Pie
(Vegitarian)
Ingredients:
Filling
-2 tbs olive oil
-1 tbs chopped garlic
-chopped fresh broccoli
-chopped zuccini
-chopped graffiti eggplant
-chopped carrots
-seasonings (dried basil, parsley, oregano, black pepper)
-1-2 pkgs. crescent roll sheet
Gravy-
~1 1/2 cups apple cider
-2 tbs flour
-2 tbs butter
-1/2 chopped white onion
-1/2 tbs vegetable base
- ~3/4 cup water
Directions:
- season & roast veggies @ 350 ~20 minutes
-while roasting make gravy, start with making a roux by melting butter then slowly stirring in flour, add in onion
-dissolve vegetable base in water, slowly add to roux
-add in apple cider
-simmer, allowing to thicken
-line individual pot pie dish with
crescent roll dough, dough should be bigger the dish
-fill with roasted veggies & gravy
-fold over extra dough on top
-bake @ 375 until golden brown
Thai Green Curry
(Vegan)
Ingredients:
-veggies of choice, I used green, yellow, & red bell peppers, white onion, eggplant, green beans, & baby corn in photo above.
-1-2 tbs vegetable oil
-2 cans of whole coconut milk
-1 jar (4 oz) Simply Asia Thai Kitchen, thai green curry paste
-3/4 cup water
-jasmine rice
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Directions:
-lightly sautee veggies in oil
-in a cup or bowl mix thai green curry paste (whole jar) with water
-add coconut milk to veggies
-add curry water into the veggies & coconut milk, stir
-simmer ~20 mins
-serve over cooked jasmine rice
For more food...
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Veggie Wrap
(Vegan)
Ingredients:
-2 tbs olive oil
-1 tbs chopped garlic
-chopped fresh broccoli
-chopped zuccini
-chopped graffiti eggplant
-wrap of choice
-seasonings (dried basil, parsley, oregano, black pepper)
-optional mayo
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Directions:
-heat oil and garlic
-add in veggies, sautee
-warm wrap
-add veggies and optional mayo
-fold in sides then roll from bottom up
-eat as is or lightly grill/ heat wrap to seal
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Salsa
Ingredients:
- 1/4 C white vinegar
- 1-1.5 TBS light brown sugar
- 1 lime, juiced
- 1.5-2 TBS tomato paste
- 3-4 small tomatoes
- 1 small green bell pepper
- 1/2 lg white onion
- 3-4 garlic cloves, chopped
- 1 small jalapeno, chopped (optional, more if desired)
- my favorite (optional) additions:
mango, peach, or pineapple
Directions:
-mix vinegar, light brown sugar, lime juice, tomato paste, & garlic in medium - large bowl
-dice tomatoes, bell pepper & white onion to size of choice, bigger pieces if you like a more chunky salsa, smaller pieces for smoother salsa
-mix all ingredients
-for best flavor cover & refrigerate for 1-2 hrs before serving