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Welcome to my blog. I document my love of vegan and plant-based living and food. Hope you have a nice stay!

Making Weeknight Meals Easier

Making Weeknight Meals Easier

Eating plant-based, it sure helps if you like to chop veggies and spend time in the kitchen. But sometimes that's just not possible. So, what do we do when we don't have the time or the energy to cook? My hot tip is to have plenty of leftovers in the fridge. If you find yourself looking at those sweet potatoes in the drawer, and wondering what the heck to do with them, well, stick them in a 350 degree oven, and bake them for an hour. Then stick those hot potatoes in the fridge! You know that brown rice, or quinoa, or lentils, or whatever else you have gathering dust in your pantry? Cook up a batch, and stick that in your fridge too, right next to those potatoes! That way you're sure to have something that's one step closer to eating on weeknights, a quick lunch, or even those low energy days.

Last night's dinner was a slight riff on my usual go-to meal. My usual is anything in a tortilla wrap, because we all know tortillas make everything better. Luckily I had 2 sweet potatoes in the fridge. I was thinking about that vegan mac and cheese dish that you make with sweet potatoes, but we had pasta the night before, and as much as I'd like to drown myself in pasta, it's not in my best interest to eat it 2 days in a row, or even every 3 days for that matter. Bingo!  I came up with sweet potato quesadillas. Mmm, they were amazing, and easy peasy!


Sweet Potato Quesadilla

Ingredients:

  • 2 Large pre-baked sweet potatoes, skins removed and mashed
  • 1/2 Onion, small diced
  • 1/2 Red pepper, small diced
  • 1/2 Cup sliced mushrooms
  • 1 Can organic black beans, drained
  • 1/2 Cup organic frozen corn
  • 1 Cup pre-cooked brown rice
  • 1 tsp Smoked paprika
  • 1 TBS Chili powder
  • 2 tsp Cumin seed, or 1 tsp cumin powder
  • 1 tsp Cayenne powder
  • 2 tsp Garlic powder
  • Ezekial sprouted grain tortillas

Directions:

  1. Saute onion, red pepper, mushrooms in a saute pan or cast iron skillet until softened. Add all the other ingredients, stirring together until warm.
  2. In a heated cast iron skillet, place tortilla, and spread mixture on 1/2. Fold top over and cook until browned. Flip, and brown the other side.
All You Need Is What You Have

All You Need Is What You Have

Add Zest With Lemons

Add Zest With Lemons