vegetarian Archives - Healthy Chicks

Southwest Turmeric & Black Bean Veggie Burgers on Bibb Lettuce Wraps {Gluten Free & Vegan}

Leave a Comment / Food & Recipes / Rachel @Healthy Chicks

After a fun-filled 4th of July and birthday weekend, this mama needed a little breather from all the meat. After raiding the pantry, I whipped up some veggie burgers with some budget-friendly kitchen staples like spicy black beans, Lundberg Farms turmeric rice, sweet potatoes and spices!

Served on refreshing bibb lettuce wraps, these gluten free and vegan gems are perfect for a light but filling dinner in a snap. Plus they’re a hit with the whole family!

Turmeric & Black Bean Veggie Burgers

Ingredients:

1 package Lundberg Family Farms Ready to Heat Turmeric Rice
1 large sweet potato, mashed
1 can Spicy Black Beans (Whole Foods brand has a great organic variety!)
1/2 c. gluten free breadcrumbs (almond, walnut or pecan meal also works well)
Few good shakes of cumin, chili powder, and turmeric
Salt & pepper to taste
Bibb lettuce
Shredded cheddar or vegan cheddar (optional)

Preheat oven to 400. In the meantime, chop sweet potato into 1-inch chunks, and steam for about 8-10 minutes or until you can mash with a fork.
In a large bowl, combine sweet potato, rice and black beans, mashing with a fork to create desired texture. Mix in gluten free breadcrumbs or nut

Coconut Curry Tempeh Tacos with Creamy Garlic & Ginger Tamari Sauce

6 Comments / Food & Recipes, Health & Wellness / Rachel @Healthy Chicks

I am not a vegan, nor am I a “meat-eater.” I am not Paleo, Macrobiotic or Carb-Free. While I try to eat gluten and dairy-free most of the time based on experience with my own body, sometimes I “give in” and want a piece of good-quality sourdough bread or cheese from the local farmer’s market. (Um, the cheese thing happens more than sometimes.) I avoid red meat for the most part, but I won’t say no to a good-quality, organic grass-fed burger every now and then…when I’m in the mood that is. My body knows what it can handle, and I listen to it 99% of the time.

The thing is, I don’t like to define myself, or my diet. I like to think of food as food, and load up on as much food that makes me feel good inside, reducing those things that make me feel not-so-good. It’s as simple as that. As you learn to listen to your body and treat it with lots of love, you’ll come to realize your own recipe for happiness and contentment in your body.

One of the many things that make my body feel really darn good is loading up … Read More!

Coconut Curry Tempeh Tacos with Creamy Garlic & Ginger Tamari Sauce Read More »

Single Gal's Fresh Mozzarella & Pesto Pasta

5 Comments / Uncategorized / Rachel @Healthy Chicks

This is the tastiest dinner for a single gal (or dude) looking for a filling, hearty fall meal! This dish serves one and can be enjoyed with a side salad, piece of garlic toast & glass of wine…hope you enjoy!

*makes one serving for the single gal in the kitchen

For Pasta:

-1/2 c. whole wheat or brown rice pasta

-1/4 c. spinach

-1/4 c. Roma tomato, diced

-3 mini mozzarella balls, halved or quartered

-2 generous TB of homemade pesto

To Make Pesto:

-1 c. fresh basil leaves

-2 cloves garlic

-1/4 c. walnuts

-1/4 c. freshly grated Parmesan cheese

-3 TB extra virgin olive oil

-salt & pepper to taste

1. Cook pasta according to directions on box. In the meantime, add the pesto ingredients in a mini Cuisinart and chop until well grounded, creating a smooth pesto sauce texture.

2. Mix together tomatoes, mozzarella balls, spinach and 2 TB of pesto. Add in the pasta once cooked. Stir together and add in salt & pepper to taste. Enjoy!

Vegetarian Farmer’s Omelet

3 Comments / Food & Recipes / Rachel @Healthy Chicks

This is one of my favorite go-to breakfasts because it’s quick, tasty and oh so filling! Enjoy with a piece of Ezekiel or whole grain toast and half a grapefruit!

-1 whole egg plus 1 egg white, whisked with fork

-1/4 c. sliced portobella mushrooms

-1/4 c. chopped zucchini

-1/4 c. spinach

-1/4 c. chopped red onion

-2 TB feta cheese

-1 tsp. oregano

-1 tsp. parsley

-s & p to taste

1. Cook the veggies in olive oil on medium heat, adding in spinach last (because it cooks faster and we don’t want to burn it!)

2. Move veggies to one side, and add in the egg mixture. Cook on medium heat.

3. Once it starts to bubble, add in the feta cheese and herbs. Flip the plain side over the veggie side to form the “omelet shape.” Enjoy : )… Read More!

Vegetarian Farmer’s Omelet Read More »

Tantalizing Thai Style Rice with Sesame Tofu

2 Comments / Food & Recipes / Rachel @Healthy Chicks

Usually, I season my tofu with herbs and garlic, but last night I chose to change it up a bit. I just purchased some sesame seeds, sesame oil, and a brand new bottle of Agave syrup, so decided to experiment. Let’s just say my little experiment was a huge success. I hope you enjoy!

*makes 2 servings

-1 Package Trader Joe’s Thai-style Lime Rice* (or other brand of choice) *Next time I’m going to make my own!
-1/2 package extra firm tofu
-1/2 lime
-2 TB sesame oil
-2 TB agave syrup
-few shakes of garlic salt (according to taste)
-2 TB olive oil
-1 TB lemon juice
-2 TB sesame seeds
-1/2 TB nutmeg
-1 tsp. ginger
-s & p to taste

1. Preheat oven on 350. Blot the tofu with a paper towel to remove excess water, then chop into edible square pieces.
2. Add tofu into a zip lock bag with oils, herbs, spices and lemon juice (hold off on lime juice). Shake up thoroughly being sure to coat each piece of tofu.
3. Arrange tofu on a coated baking sheet (I like to line with tin foil) and bake for 25 to 30 minutes, or until … Read More!

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Homemade Chive ‘n’ Herb Hummus

1 Comment / Food & Recipes / Rachel @Healthy Chicks

A while back, one of my reader’s asked for a recipe for homemade hummus. To tell you the truth, I hadn’t attempted making it until last night. And boy did it turn out delicious…so delicious that I’m actually thinking of never buying store-bought hummus again (well unless I’m realllllyyy craving it and have no chickpeas on hand). Anyway, I used some of the basic hummus ingredients, with a little extra flare to spice it up. I enjoyed my hummus as a side with cucumbers, salad, and baked pita with feta!

-1 15 oz can garbanzo beans (chickpeas)
-2 TB olive oil
-1 TB sesame seed oil (tahini)*
-juice of 1/2 lemon
-2 cloves garlic, crushed
-1 TB dried oregano
-1 TB dried parsley
-1 to 2 TB fresh chives, chopped
-salt and pepper to taste
*start with 1 TB and add more to taste

1. Drain the chickpeas and place into a large bowl. Mash up with a fork to soften.

2. Add chickpeas into a blender or Cuisinart and start to blend, slowly creating a hummus-like texture. Add in lemon juice, tahini, and olive oil and blend well.

3. Once mixture is well blended and smooth, add in the … Read More!

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