Sweet Potatoes, Mangos and Black Beans

I like dishes that are sweet, spicy and savory all in one.  Some people do not.  Chad is not a fan, so I made this when he was out of town.  Si  liked it, but I used to much salsa for Ry's taste.  I loved it for dinner and cold the next day for lunch.  Super easy:

• 1 can drained black beans
• 2 mangos cut in cubes (or you can use frozen mangos)
• 1 package of frozen sweet potato cubes from Whole Foods, or you can use sweet potatoes that have been baked and cubed
• 1/2 -1 jar of Trader Joes' Salsa Verde

I baked the sweet potato cubes in the oven at 350 for about 20 minutes.
Then, I put a poured a thin layer of salsa in a hot saute pan then added the black beans, mangos, and sweet potatoes.  Add salsa to taste and saute for about 10 minutes.

I served the girls on romaine lettuce and I put mine in a bowl over lettuce.  This would be great as a dip with chips, or rolled up in a tortilla or just eaten by its self!

Three Easy Dinners - That everyone ENJOYED!

 

First up: Throw It All Together Mexican Dinner

1 can of drained black beans

1/2 - 1 bag of Trader Joes' frozen roasted peppers and onions

1 bag of Trader Joes' frozen organic brown rice

1 TB Cumin

Any other spice your heart desires!

Heat about a 1/2 cup of water in a large saute pan, and add all the ingredients above.  Stir frequently to so that rice doesn't stick to the pan.  Let it simmer for about 10 minutes.  And serve!  Can serve with corn tortillas, vegan sour cream, or eat it as is.  This was one of those nights I needed a quick and easy meal, and lucky for me everyone enjoyed it!

Second: Broccoli and Red Pepper Stir Fry

I made this last night and again EVERYONE liked it.  I am on a roll.  This is another super easy meal.  I used one head of broccoli and half a bag of the Trader Joes' frozen peppers and onions mentioned above.  I also threw in a handful of cashew nuts (Chad really liked this) and a handful of fresh red peppers.  

I did NOT have garlic or vegan Worcestershire sauce mentioned in the recipe, but we enjoyed it none the less.  

Click here to see the previous post with the recipe and picture.

Third: Spicy Orange Greens, Beans, Purple Potatoes and Asparagus!

This looks more complicated than it really was.  It does take longer than the recipes above, but again all three of my eaters loved it!

First up, peel and slice purple potatoes and onions.  Spray a little olive oil spray on baking pan, heat oven to 350.  Place potatoes and onions on pan, lightly spray olive oil and sprinkle salt on top.  (Go light on oil spray and salt).  Bake for 25 minutes, check on them half way through.  At the end I turned the broiler on for about 3 minutes.  Roasting veggies is not an exact science, or at least I havent found the perfect formula yet.  I always check on my veggies and adjust as needed.

As potatoes and onions are roasting - throw some asparagus in boiling water until the turn bright green.  Drain and set aside.  Pour a little gluten free Tamari over asparagus (or Braggs Amino Acids).

Add pepper if desired.

Now - Spicy Greens!  You can use any greens you would like, even broccoli.  I used a big bag of spinach.  It is amazing how spinach cooks down.  I stuffed my saute pan with spinach.  First start with the sauce.  The recipe is from Happy Herbivore and found here.  

1/3 cup water 

2 tbsp GF Tamari

2 tbsp minced fresh ginger (I didnt have fresh ginger, that would be preferred, I sprinkled about 1/2 TB dried ginger in the sauce)

1/4 tsp red pepper flakes (I left out, served the girls, then added flakes to mine and Chad's)

1 tbsp orange marmalade or jam (I used apricot preserves)

Whisk sauce together, and pour in saute pan.  After it heats, throw in spinach or other greens, coat well, turning with tongs,  then I added in a can of drained white beans (optional).  Simmer until greens are soft and bright green.  Serve immediately.

Ry LOVED this one pot, easy, dinner...

Those of you who are not fans of spicy food, this is the recipe for you!  It was super easy.  I actually made it in about 10 minutes, left it on the stove for a couple of hours, then re-heated when we got home.  I served with steamed cauliflower, taco shells, and LOTS of salsa (for me and Chad).  I am happy with any dinner that Ry eats- she is our true litmus test.  But, like I said, Chad and I had to smoother ours with salsa.  Peas, rice, beans, make this a complete meal - loaded with protein.

Arroz Amarillo

Everyday Happy Herbivore page 162

My adaptation:

I used:

1and 1/2 bags of Trader Joe frozen organic brown rice

1 – 10oz bags of frozen green peas

~1/2 cup veggie broth - enough to coat the rice and peas, but not too much

1 tsp turmeric

1 tsp onion powder

½ tsp ground cumin

¼ tsp paprika

dash of ground ginger

1 can black beans, drained and rinsed

diced tomatoes and or green onions for garnish –

In large saute pan, combine frozen rice, frozen peas, veggie broth, just enough to coat the rice and peas and all spices.  Saute over medium heat until rice and peas are cooked.  Add in black beans.  Once heated, I let this sit on the stove until we were ready for dinner.  I added a little water to re-heat.  Again, this is NOT spicy.  If you like spice, double the spices!

Garnish if desired.

BTW- Ry is taking it for lunch tomorrow!!  Score!