Black Bean Fajita Vegetarian Quesadillas

These "Ready in 20" Vegetarian Quesadillas are a quick and easy way to feed your family and friends! Served along side a 3-ingredient guacamole, they're substantially satisfying and offer more than 3 full servings of your daily Veggie and protein quota! ;)

Huzzah!

Ingredients that make Four (4) Quesadillas:

• 8 burrito sized flour tortillas
• 1 - 16oz bag of mexican blend shredded cheese
• 1 - 15oz can of black beans, drained
• 2 green bell peppers, sliced thinly
• 1/2 large white onion, sliced thinly
• 1 ripe avocado, mashed
• 1 handful fresh cilantro, washed
• 1 lemon or lime wedge
• salsa to taste
• sour cream to taste
• and our not-so-secret ingredient Chipotle Tabasco (it makes everything a little better!)

Directions:

1. Preheat oven to 375 degrees or broil on low. 
2. In a skillet combine sliced green peppers, sliced onion and salt and pepper. Saute Vegetables until tender and lightly caramelized. 
3. Meanwhile in a saucepan, warm beans until hot, drain excess liquid. (add Cumin seasoning to taste for an extra Mexican kick!)
4. On a large cookie sheet arrange flour tortillas and layer warm black beans mashing slightly with spoon on tortilla to create a good base for the fajita veggies. Next add fajita veggies equally. 
5. Layer Cheese and Chipotle Tabasco sauce to taste.
6. Bake on 375 or broil on low until tortilla is slightly crisp  and lightly toasted.
7. While Quesadillas are in the oven, combine your mashed avocado with a handful of fresh cilantro and a squeeze of lemon or lime. Add salt and pepper to taste. Mix. 
8. When your Quesadillas are slightly crisp to perfection add topping or dips of your choice including guacamole, sour cream and fresh salsa!

Pro Tip: Quesadillas cut best right out of the oven while the ingredients are hot and before the tortilla starts to cool. Use a Pizza Cutting Utensil for perfect Quesadilla slices!

Enjoy! 

Italian Eggplant Vegetable Casserole

As a family that likes to go meatless four or more times per week, we're always seeking healthy veggie dinner options that are simple, tasty and satisfying!

One great way to satisfy the tummy and clean out the fridge is with this great Italian Vegetable Casserole! It's so easy, affordable and tastes delicious! Serve it as a main course with a scrumptious glass of wine or as a side dish along side your favorite cut of meat.

What you'll need:

2 medium eggplants, sliced into disks

5-6 ripe tomatoes, sliced

large container of white mushrooms about 15, sliced

2 cloves garlic, minced

8 oz mozzarella cheese, shredded

juice of half a lemon

1/4 cup olive oil

3 fresh basil leaves, diced

3/4-1 cup italian breadcrumbs (panko is best!)

salt, pepper and dried oregano to taste

Directions:

1. Pre-heat oven to 400 degrees.
2. In two large baking dishes, divide olive oil and coat dish bottoms and sides. 
3. Layer eggplant disks to fill bottom of baking dishes, and spinkle olive oil to lightly coat eggplant pieces. 
4. Sprinkle juice of half lemon, garlic cloves, a pinch of salt, pepper, dried oregano, half breadcrumbs, a few pieces of diced basil leaves, and layer half cheese. 
5. Next layer tomato slices then mushroom slices.
6. Lastly, layer the remaining breadcrumbs, cheese, diced basil and seasons. 
7. Bake in the oven for about 30 minutes until eggplant is tender, tomatos are baked and cheese is melty and lightly toasted.

Serve immediately and enjoy! Serves 4 or 6 as a side. 

Vegetali Fantastico! ;)

Baked Cauliflower Poppers

If you're looking for a low carb, low calorie, healthier option for a salty and satisfying snack, Baked Cauliflowers dipped in ketchup make the perfect faux French Fry.

What you'll need:

• 1 head cauliflower
• 1/8 cup olive oil
• 1 teaspoon salt 
• 1 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

To make this recipe we started with a gorgeous head of organic Cauliflower.

We love Whole Food's 365 line. 

Served along side grass-fed beef, a healthy & contemporary dish sure to please!

Enjoy!

Delicious Ratatouille ~ A Summer Vegetable Harvest

Ratatouille, is it French or Italian? Technically it's a French dish but you've tried it and said 'That's Italian!', then you're right too! Ratatouille first originated in Nice which is present day France but long ago used to be Italian territory. South of France & Italy share many of the same food staples. Maybe that's why both environments are both equally amazing, beautiful, and jaw-dropping gorgeous? Makes sense! 

Ratatouille used to be a peasant dish made by Farmer's summer Vegetable Harvest. Now it is a world wide beloved French dish with nearly as much a following as the French Bread. Be sure to serve delicious Ratatouille traditionally over Polenta or Pasta, fresh bread, and a glass of robust French Red. Try serving Ratatouille over Spaghetti Squash for a low Carb option or À la carte. Very satisfying!

There are many ways to prepare Ratatouille. In the past Ratatouille didn't contain aubergine or Eggplant but most modern recipes include delicious Eggplant. This is our easy & delicious go-to recipe! Bon Appetit!

Ratatouille 

What you'll need:

• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 small eggplant
• 1-28oz can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 2 fresh tomatoes, cut in chunks
• 2 tablespoons of dry Vegan red wine
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Directions:

1. Saute the onion and garlic in the olive oil in a large skillet over medium heat until the onion is transparent.  
2. Add the eggplant, crushed tomatoes, basil, marjoram and oregano.
3. Cover and simmer for 10 minutes. 
4. Add the zucchini and peppers and cover and simmer for an additional 10 minutes.
5. Add fresh tomatoes, wine, salt and pepper and simmer for another 10 minutes or so, until all the vegetables are tender. 
6. Stir in the fresh parsley and serve! 

Serves 6.