Greek Casserole

This is a good casserole for breakfast or anytime. It’s easy to throw together on Sunday night and eat it for lunch all week!

1 package frozen spinach
1 pound potatoes, chopped into 1/2 inch cubes
1 16 oz can chickpeas, drained and rinsed
1 cup plain, unsweetened soy yogurt
1/4 cup lemon juice
1 red onion, diced
3 garlic cloves, minced
1/2 cup sliced olives (Kalamata)
1 medium tomato, chopped
1/2 TBL parsley
Salt and pepper to taste
olive oil for greasing the baking dish

Preheat oven to 400 F. Boil chopped potatoes (or cook in the microwave) until tender. Drain and set aside.
While the potatoes are cooking, saute the red onion and garlic with the spinach. Season with salt and pepper to taste.

Mix together the yogurt and lemon juice.

Prepare a 9 x 13 inch baking dish with a little olive oil. Layer half of the ingredients in this order: (drained) potatoes, spinach mixture, chickpeas, yogurt, and olives. Repeat the layering and finish with tomatoes and the parsley. Cover with foil and bake 30-45 minutes.

Mexican Torta Sliders for Banana and Coffee Iron Chef Challenge

This is our first Iron Chef challenge, so yay! The challenge was to use bananas and coffee in an unexpected way and without the help of a standard recipe.

For the beans:
1/2 cup very strong coffee
1 can black beans, drained
1/2 tsp cumin
1/2 tsp smoked paprika
3 garlic cloves, minced
1 shallot, minced
1 jalapeno, sliced
1 tsp olive oil
salt and pepper to taste

In a small pot, saute garlic, shallot, and jalapeno in olive oil for 2-3 minutes, then add beans and coffee. Bring to a boil, then reduce to medium and add spices. Cook 15 minutes or until most of the liquid has been absorbed. Mash the beans and continue to cook another 5 minutes, or until the beans are thickened to your liking. Taste for salt and pepper.

For the banana-cilantro mayo:
1/2 medium banana
2 TBL tahini
1 tsp garlic
2 TBL apple cider vinegar
1/4 cup fresh cilantro
black pepper

Blend ingredients together until smooth and whipped.

Put it all together:


Additional ingredients: mozzarella Daiya, sliced black olives, romaine lettuce, cherry tomatoes

On a baguette or other sandwich roll type bread, spread banana mayo on one side and add lettuce and tomato. On the other half, add coffee-black beans, black olives, and Daiya. Carefully put sandwich halves together.

Serve with sweet potato fries!

Vegan whole wheat crust pizzas

It’s Sunday, which means lots of cooking around here. This week has so many tasty meals that I’m really excited about. Tonight we made pizzas using half whole wheat flour in a our favorite recipe.  We make a double batch of dough, divide each batch into 4 instead of 2 pizzas for 8 total, and bake the pizzas in lightly oiled cake pans. Then we freeze the leftover dough in individual portions. Easy!

Pizza 1 has sundried tomatoes, Daiya vegan cheese, olives, and fresh basil. This is the best thing I’ve eaten in awhile.

Pizza 2 has asparagus, mushrooms, and Daiya. This was excellent, too, but it could have used some garlic or shallots. Next time!