Quick Dinner - Salsa Rice with Lemony-Garlic Asparagus & Mushrooms

There are very few recipes I make these days that inspire me enough to blog post! The truth is we are eating so simple and repeat many of our favourite meals over and over. We don't get bored of them and they are always super delicious. 
This recipe is one that I have been making for many years, but recently seeing all the beautiful Australian asparagus I just KNEW it was time to finally post this (the pictures were taken 2 years ago)! As much as possible we try to buy only Australian produce which means that our time line for eating asparagus is rather short! So for those readers who are in Australia make the most of this one, and for those in other countries - be sure to let me know how often you get to enjoy asparagus! 

This meal is a super quick one. It's so easy that no matter how busy your day has been or what time of night you get home, its totally do-able! 
We often have cooked grains in our fridge, and there's rarely a week that goes by when we don't have a big tub of cooked brown rice in there. 
It's a great time-saver to have whole grains precooked. 

Growing up my father loved tinned asparagus! Personally, I never saw the appeal so I always thought I didn't like asparagus. But as a "grown-up" I decided to re-try it and discovered that having it fresh really tastes like a whole different vegetable! I have grown to not only enjoy, but totally LOVE fresh asparagus (and I still don't see the appeal in the tinned stuff!!!!!!!!!!!!).

I am showing serving size for one person, however it's really easy to make this for as many as needs be. The flavours work so well together and it feels like a real treat. In fact, it's not too far off what we seem to be served at functions!

SALSA RICE WITH LEMONY-GARLIC ASPARAGUS & MUSHROOMS

You'll need:
1 cup precooked brown rice
2 Tablespoons salsa (your choice store bought or homemade)
1 bunch of asparagus (depending on the size you may only use half)
2 large field mushrooms
2 garlic cloves
juice of 1/2 lemon

Slice the mushrooms into long thin strips. Remove the woody ends from the asparagus. 

Over high heat in a non-stick pan add the asparagus spears, the mushrooms, crushed garlic and lemon juice. Allow to saute, occasionally stirring gently, until the asparagus is just tender and the mushrooms are slightly wilted.  

While the asparagus mixture cooks, warm the rice either in a microwave or on the stove top. Once warmed, stir through the salsa.

 Serve!

Yes it really is that simple to have a delicious and nutritious meal in minutes!!!

Question of the day:
What time of year do you get locally grown asparagus? 
Do you like the taste of asparagus either fresh or tinned?

Mexican Lunch Muffins

With Term 3 starting back this week, my daughter is missing her warm lunches that she got on holidays. She asked me to share this recipe.
Created by herself, it's a simple meal that she can easily make while Mummy is working from home.
So here you have it, Miss Vegans favourite school holiday lunch.

MEXICAN LUNCH MUFFINS

What you need:
Wholemeal English Muffin
Mild Salsa
Avocado
Refried beans from a can
Tofutti "Cheese" Slices

Split the muffin in half and toast it in a toaster.
Spread the muffin with the salsa, avocado and refried beans.
Put a slice of tofutti on top and then bake it in the oven until the cheese is melted.
Serve warm.

Question of the day:
Are there any simple little meals that your school age children can make themselves without needing your help?

Mexican Chickpea Filo Pie

All this talk of pie has made me cave in.....

Yep that's right, I'm finally making a recipe with pastry!

Well I did promise the occasional treat right?!?!? ;-)

Mexican Chickpea Filo Pie

You'll need:
1 can chickpeas
1 onion
1 capsicum
1 zucchini
1 cup corn (either fresh, frozen or canned)
1 tsp each paprika, cumin, oregano
1/2 cup salsa
4 sheets filo pastry

Chop the onion, capsicum and zucchini. Combine in a large frying pan with the drained chickpeas and herbs. Dry fry until veggies are mostly cooked through. Stir through the salsa.
Line a pie tin with the sheets of filo.

Pour the veggies mixture into the pastry and gently fold the pastry over the veggies. Brush the top of the pastry with plant-milk of choice. 

 

Bake in a preheated 200C oven for 20 minutes until lightly golden brown on top.

Slice & serve :-)

Mexican Meets Italian

Another recipe that eventuated when my hubby felt like something different than me! 
He wanted pasta, I wanted Mexican.............. so we decided to merge them!

One word.....
       YUM

Oh, and another few words too.....
       TRY IT!

To serve 2 you'll need:
200g spaghetti
1 cup black beans
1 red capsicum, chopped
1 zucchini, chopped
1 onion, chopped
1/2 cup corn kernels
1 teaspoon cumin
1/4 cup cashews
1 teaspoon chili
1 teaspoon garlic
1 teaspoon lime juice
2 Tablespoons nutritional yeast
1/2 cup water
1/2 cup salsa
1/2 avocado, chopped into pieces

Cook spaghetti per packet directions.
In a large frying pan combine the black beans along with the chopped vegetables, corn kernels and cumin. Dry fry til veggies have softened, approx ten minutes.
While the spaghetti and bean mixture is cooking make the sauce.
In a blender combine the cashews, chili, garlic, lime juice, nutritional yeast, and water. Blend until smooth.
When the spaghetti is cooked, drain & return to the pot. Pour the sauce over the spaghetti and stir until all the strands are lightly coated, warm over gentle heat just so the sauce is warmed through.
Serve the spaghetti in a bowl with the bean/veggie mix spooned over, a large spoonful of salsa and some chopped avocado pieces.

What do you think.....?
Can Mexican and Italian be mixed?!?!?!?!?

Submitted for Healthy Vegan Friday. You can add your recipe at these blogs: 

carrie on vegan                    veggie nook                    greenthickies  

Mexican Casserole

A twist on Mexican!

A great tasting dish for something that is rather effortless to make.

It takes a bit of time & preparation but its not hard.

Everyone in our home really loves it!

You'll need:
1 pack corn tortillas
2-3 cups cooked brown rice
1 can black beans           (or 1 cup home-made pre-cooked)
1 can red kidney beans   (or 1 cup home-made pre-cooked)
1 red capsicum
1 green capsicum
1 zucchini
1 onion
1 can corn
1 can tomatoes
1 red chili     (or to taste)
1/2 cup salsa
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon coriander

Chop the tortillas into bite size pieces.
Place on a lined baking tray & bake at 200C for 10-15 minutes until just firm but not yet brown. (Cooking times with vary depending on the tortillas you use and your oven.)

Drain the canned beans, and canned corn. Chop the onion, zucchini, capsicums and chili. Combine all of these into a large casserole pan or baking dish. 
Add the rice and spices. Mix well. 
Stir through the tomatoes and salsa.
Spread evenly around the pan.
Cover with foil or a lid and bake for 30minutes in a preheated 200C oven.

The tomatoes will be bubbling hot when you take the dish out of the oven.
Spread the baked tortilla chips over the top and gently press them down into the mixture.
Return the dish to the oven and continue to bake for a further 10-15minutes until the chips are browned on top.

Serve and enjoy!

Perfectly satisfying by itself or you can add mashed avocado or tofu sour cream if you like.

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan                    veggie nook                    greenthickies 

WIAW - Mexican Tofu Hash

Happy Wednesday everyone!

What did you eat today?
Add your link to What-I-Ate-Wednesday on the Peas & Crayons blog.

   Here's my eats of the day:

Recipe links:
Blueberry Lemon Muffins
Mexican Pizza - slices sandwiched together.
Lentil Pie - just made in the slow cooker instead and sliced potatoes in place of mash.
Tofu Hash - recipe below -->

Mexican Tofu Hash

When I think of a meal called "hash", potatoes come to mind! But who said you can't make a hash with tofu instead?!?!? You can always substitute the tofu for potatoes if you want a traditional hash!

I love coloured cooking!

You'll need:
1/2 cup black beans
100g firm tofu
1/2 red capsicum
1 spring onion
1/2 teaspoon each: paprika, cumin, oregano, chili
1/4 cup salsa



Chop the tofu, capsicum and onion into little cubes. Add to a dry preheated frying pan.
Add the herbs. Stir and add spoonfuls of water as needed to stop the mixture from sticking to the fry pan. Cook for approx 10 minutes or until veggies are soft. Stir in the salsa.

Serves 2.

Tex-Mex Pizza

Another great vegan pizza - this time without any 'cheese'.

Mash a can of borlotti beans with 150g salsa.

Spread over a pizza base as you would pizza sauce.

Top with mushroom slices & corn.

Put your pizza in the oven.

While you're pizza is cooking, make the avocado dip.

Combine the flesh of one ripe avocado with a 1/4 teaspoon minced garlic, 1/4 teaspoon chilli and a 1/4 teaspoon lime juice. Mash well.

Drop spoonfuls of the avocado dip onto the pizza!

 Slice and serve.

YOU'VE GOT TO TRY THIS!

This is so super easy & yet it is divinely tasty!

Wrap a sweet potato in foil & bake for 45-60 mins in oven - til soft.

In a frying pan combine red kidney beans, chopped onion, chopped green capsicum with a generous tablespoon of salsa and a half teaspoon cumin. Fry until all is heated through.

Cut the sweet potato in half and serve the bean mixture on top.

SO TASTY!