Lunches (and Dinners) in Colorado

We tried to keep our meals as vegan as possible. One of our favorites was roasted chickpea tacos. We placed a pepperjack veggie slice at the bottom of the taco shell and microwaved it 15 seconds before adding the other ingredients. (recipe at bottom of page)

Jeff tried to reintroduce us to the tastiness of animals. We were undeterred.

We had several meals of our own version of Dr. Fuhrman's enchilladas. We made them with a filling of refried beans, black beans, sliced olives and grated veggie cheddar cheese. We wrapped the filling in yellow corn tortillas and topped them with a mixture of green enchilada sauce, tomato sauce and salsa.

The boys would have nothing to do with any of the healthy food we fixed. They much preferred anything we purchased at the McDonald's drive-thru window.

Another favorite that we had several times was our favorite veggie sandwich. We spread mayo and pesto on two slices of whole grain bread. Between these we put sliced tomatoes, cucumbers and avocado.

Zac decided he would rather eat anything rather than our favorite veggie sandwich.

We also enjoyed vermicelli bowls that we based on some yummy ones we had the week before at Lido in Oklahoma City. Ours had rice vermicelli, romaine, cucumbers, bean sprouts, carrots, scallions, peanuts, mint leaves, Sriracha chili sauce, and Asian sesame dressing.

Zac would rather fight than taste vermicelli. (he would eat mac and cheese, though)

We made a tasty vegetable soup.

Jeff drew us a picture of the only way he approved of preparing vegetables...

We all agreed that watermelon was a favorite.

We enjoyed it many times together.

It was usually followed by a bath.

We were invited to Jeff's soccer team's end of season party at Old Chicago Pizza. Jeff was so excited. We braved a thunder storm and 30 minutes of trying to find a parking space to get there. Unfortunately we were the only ones who made it. Since we were already there and it was happy hour, the boys ordered $2.99 personal pizzas.

Our pizza was a bit more than the boys, but it was worth every penny. We had half Vegetarian Seven and half Malibu Veggie. Yummmm!

Recipes:

Roasted Chickpea Tacos

from Peas and Thank You blog

Ingredients

2 t. chili powder

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. dried oregano

1 1/2 t. ground cumin

1 t. sea salt

1 T. lime juice

2 T. water

One 14 oz. can of chickpeas, drained and rinsed

8 organic taco shells (i.e. Trader Joe’s brand)

Taco trimmings: shredded cabbage, tomato, guacamole, non-dairy (i.e. Daiya) or organic cheese, etc.

Instructions

Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.

Add chickpeas and marinate for at least 30 minutes.

Place chickpeas on a baking sheet that has been sprayed with cooking spray.

Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

Prepare taco shells according to package directions. Fill with chickpeas and desired toppings.

Dr. Fuhrman's Bean Enchiladas

Serves 6

Ingredients

1 medium green bell pepper

1/2 cup sliced onion

8 oz tomato sauce, low sodium

2 cups cooked pinto beans or canned beans

1 cup frozen corn kernels

1 tbsp chili powder

1 tsp ground cumin

1 tsp onion powder

1/8 tsp cayenne pepper

1 tbsp chopped fresh cilantro

6 100% whole-wheat tortillas

Directions

Sauté the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne. Simmer for 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake for 15 minutes in a 375°F oven.

WW Garden Vegetable Soup

Serves 4

Ingredients

2/3 cup sliced carrot

1/2 cup diced onion

2 cloves garlic

3 cups broth (beef, chicken, or vegetable)

1 1/2 cup diced green cabbage

1/2 cup green beans

1 tablespoon tomato paste

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/2 cup diced zucchini

Directions

In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. 

Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.