Random Act of Kindness, California Tortilla Style

Dr. Martin Luther King, Jr. asked, "What are you doing to help others?"  Today the Royersford California Tortilla, known for its delicious fresh Mexican food, answered that question by generously donating dinner for 100 of those in need through the Pottstown Cluster's Community Meal program.

Five days a week there is a place to go in the Pottstown Community for a free hot meal.  The Pottstown Cluster Outreach sponsors the volunteer-driven Community Meals program.  The schedule can be found HERE.

Today there were chicken and beef burritos, tortilla chips, salsa, queso and salad with a scrumptious honey lime dressing, courtesy of the Royersford California Tortilla.

The burritos were huge!
 


There were many happy faces at the meal today.

Our devoted volunteers gathered for a day of willing service (I'm the one wearing the GEEK sweater, naturally).

Allan Altschull, President of the Board of Directors for the Pottstown Cluster, personally thanked the owner of California Tortilla for his generous donation.

 
The next time you visit California Tortilla, please ask for a manager and tell him or her THANK YOU, and maybe give a big hug.  The owner's kindness, compassion and generosity is inspiring and so very much appreciated.

Read more about the community meals our merry band of volunteers have served HERE.  For information on how you can get involved and volunteer, visit the Pottstown Cluster's website.  

Alone we can do so little; together we can do so much. ~Helen Keller.

~Merrill ♥

Quinoa Casserole

Well, hello there!  I have been as busy as a bee with the grand opening of TimeCycled, my awesome vintage shop on Etsy.  It's been great fun scouring thrift shops, yard sales and auctions to find neato merch to include in my new shop.  Ivy Lane Designs is still going strong with 5,669 sales, offering handmade recycled nifty gifties.  Check them out!  

Tonight I made a healthy quinoa casserole that we thoroughly enjoyed.  It's vegetarian, or vegan, and gluten-free.  Feel free to substitute whatever veggies you have on hand for those listed.  This recipe is super versatile.  I included cilantro because we love it!  If you're not a fan, just omit it.

QUINOA CASSEROLE

Printer Friendly Recipe

INGREDIENTS

• 1 cup quinoa, uncooked
• 1 tablespoon, plus 2 teaspoons extra virgin olive oil, divided
• 2 cups vegetable stock
• 1 onion, chopped (I use a large white one)
• 1 green or red pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup zucchini, cubed (about 2 small)
• 1 15-ounce can black beans, rinsed and drained
• 1 4-ounce can diced green chiles
• 1 28-ounce can diced tomatoes, drained
• 1 cup frozen corn
• 1 bunch fresh cilantro, chopped
• 1 teaspoon ground cumin
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 1/2 lime, juiced
• Salt

• 2 cups pepper jack cheese, shredded (we use dairy-free Daiya brand) - this will go on top, so do not mix it in with the rest

DIRECTIONS

Preheat oven to 375º F.  Spray a 9x13 baking dish with cooking spray.  Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cold water for at two minutes.  Drain.  In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat.  Add the quinoa and cook, stirring, for one minute.  The quinoa will begin to dry out and pop a little.  Add the vegetable stock.  Stir and bring to a boil.  Turn the heat down to low and cook, covered, for 15 minutes.  Remove the pan from the heat and let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Add onions and peppers and cook, stirring occasionally until soft, about 5 minutes.  Add garlic and zucchini and cook 3 more minutes.

Transfer quinoa to a large bowl.  Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice and salt to taste.  Mix thoroughly and transfer to prepared baking dish.  Bake 30 minutes, top with cheese and bake 10 minutes more or until melted and just beginning to brown.

Serve and enjoy!

~Merrill ♥ 

 

36 Diet Cookbooks: Lose Weight and Feel Great!

I love cookbooks!  Healthy vegan cooking is my latest interest, ever since my beloved jumped feet first into a plant-based diet.  He's now lost 40 lbs. without even trying!  Rather than take my chances and buy cookbooks that I may never use, I audition them, thanks to my local library.  Test drive before you buy.

Click on the titles listed below for a description of each cookbook.  Our library allows us to reserve books online for free, which is one of the best deals around!

Stack #1:

• The Kind Diet 
• You Won't Believe It's Vegan
• This Crazy Vegan Life
• Blissful Bites 
• The 30 Minute Vegan
• Vegan Indian Cooking 
• New Vegetarian Cooking
• Vegan Cooking for Carnivores (this is the first book from those auditioned that I bought.  It's written by Ellen's personal chef.  Other than it being a little light on the spices, everything I have made has been delicious).  
  

Stack #2:

• Vegan Holiday Kitchen
• Short-Cut Vegan
• Vegan Soups and Hearty Stews for All Seasons
• The 30 Minute Vegan's Taste of the East 
• The Vegan Table 
• Simple Vegan 
• The Inspired Vegan

Stack #3:

• The Accidental Vegan
• Refresh 
• Vegan Family Meals 
• Sweet Vegan 
• Babycakes Covers the Classics 
• How it All Vegan 
• Quick and Easy Vegan Bake Sale 
• Appetite for Reduction 
• The Sexy Vegan Cookbook (This is my daughter's favorite of the bunch.  She made the pumpkin roll, which is to die for!)
• Vegan Soul Kitchen 
• Vegan Lunch Box

Stack #4:

• 125 Best Vegan Recipes 
• The Vegan Family Cookbook 
• The Best Veggie Burgers on the Planet 
• Main Street Vegan 
• Let Them Eat Vegan 
• Sweet & Easy Vegan 
• Speed Vegan 
• Gluten-Free Vegan Comfort Food 
• Great Chefs Cook Vegan

Here's to healthy cooking and eating!

~Merrill ♥    

Mexican Casserole with Cornbread Crust

I love casseroles, Mexican food and cornbread!  This Mexican casserole with cornbread crust is a marriage made in heaven.  My beloved declared that he could eat it three or four times a week.  Need I say more?  It is super easy to make, and yummy!

I will share with you from the get-go that I made my Mexican casserole vegan style, but do not freak out as meat eater instructions are included as well.  My vegan version is for my husband who took the plant-based plunge about four months ago.  At last count, he had lost 39 lbs. and feels like a million bucks!  Read my blog post about why and how he did it.

INGREDIENTS

• 1/2 cup milk (I used soy.  We drink almond milk and use it in our cereal, but it's a tad on the sweet side.  For savory dishes, I prefer soy milk)
• 1/4 cup apple sauce OR 1 egg, lightly beaten (use one or the other.  Not both!)
• 1 can (14 oz.) cream of corn
• 1 can (4 oz.) chopped green chilies, drained
• 1 packet of taco seasoning, divided
• 1 cup (8 oz.) shredded cheddar and/or Jack (I used Daiya brand, equal parts pepper jack and cheddar - melts like a dream)
• 8 1/2 oz. corn muffin mix - Jiffy contains lard (pig fat), just so you know.  If that's okay with you, then use one box.  I use appx. 2/3 of a box of Yankee Cornbread & Muffin Mix by Gluten Free Pantry, owned by Glutino. 
• 1 tablespoon olive oil
• 1 large white onion, diced
• 1 can (10 oz.) enchilada sauce, divided
• 1 can (14 oz.) chili beans
• 3 cups cooked meat (like shredded rotisserie chicken or ground beef), or meat substitute.  I used fake chicken, but Boca crumbles work nicely, too.
• Fresh cilantro for garnish, chopped

DIRECTIONS

• Preheat oven to 400 degrees and grease 9" x 13" baking dish.
• In a bowl, combine milk, egg OR applesauce, cream of corn, chopped green chilies, 1 1/2 teaspoons of taco seasoning and 1/2 cup of shredded cheese.  Add dry corn muffin mix and stir until just combined.  Pour into greased 9" x 13" baking dish and spread evenly.  Bake for 20 minutes.
• While the corn bread is baking, heat olive oil and brown onions over medium high heat.  Add meat or meat substitute the remaining taco seasoning, chili beans (don't drain them) and 1/4 cup of enchilada sauce.
• When the corn bread is ready, it will barely set and still be miost.  That is okay.  Pierce the entire surface with a fork.  Pour remaining enchilada sauce over the cornbread and use the back of a spoon to spread evenly over the top.
• Evenly top with the meat (real/fake) and bean mixture and remaining cheese.
• Return to oven for 15 minutes until it is warm and cheese is melted.
• Top with chopped cilantro.

Enjoy!

~Merrill ♥ 


 

Meatless Monday: Sweet Potato Quinoa Quesadillas

We recently made a commitment to eat more healthfully.  For my beloved, it has meant adhering to a plant-based diet.  He has dropped 30 lbs. and feels (and looks) super duper! ♥ We as a society tend to opt for convenience.  For the vegans out there, I salute you.  For me, finding delicious plant-based recipes has proven to be a butt-kicker ... which is why I did cartwheels (mentally) when I first tasted these sweet potato quinoa quesadillas.  They are truly delicious, and packed with lots of protein and fiber.  Kids love them, too!  And, they make a great lunch on the go.  No need to reheat. 

PRINTER FRIENDLY RECIPE

INGREDIENTS

• 2 sweet potatoes (about 1 lb.)
• 1 c. cooked quinoa [Two tips:  1.  Rinse your quinoa before cooking it, even if the directions don't mention this step.  2.  Keep a big container of cooked quinoa in your refrigerator, that way you can easily add it to salads, cereal, Chinese food ... whatever strikes your fancy!]
• 1 Tbsp. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 t. paprika
• 1/2 t. garlic powder
• 1/2 t. chili powder
• 1/2 t. onion powder
• 1/2 t. ground cumin
• 15 oz. can crushed tomatoes
• 15 oz. can black beans, rinsed and drained
• 1 7 oz. can diced green chilies
• Tortillas (I use corn for the GF gang, and multi-grain for the gluten eaters)
• Shredded pepper jack or cheddar - or a combo! (dairy or nondairy) [Tip:  Try Daiya brand shredded nondairy cheese.  It melts beautifully and is tasty]
• Salsa
• Sour cream (dairy or nondairy)
• Avocados, peeled and sliced  

DIRECTIONS

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil.  [Tip:  I use nonstick foil from Reynolds.  Magical stuff!]  

Peel sweet potatoes and cut them into chunks.  Place on lined cookie sheet and bake for 20 minutes.

Place beans in a bowl and mash with immersion blender or blend in food processor.  This step is optional.  I usually mash half of the beans.

Once cooked, place the sweet potato chunks in a bowl and mash with immersion blender, or allow to cool and blend in food processor.  

Heat olive oil in large skillet.  Add onions and cook for 4 minutes.  Add garlic and spices and cook for one minute.

Add beans, green chilies and tomatoes.  Mix together and then add cooked quinoa and mushed sweet potatoes.  Mix thoroughly.  Remove from heat.

Preheat a large skillet or griddle.  

Place as many tortillas as will fit in the pan/on the griddle.  Flip after two minutes.

After they are flipped, use a spatula to spread your yummy mixture on each of the tortillas.  Pack them!  Sprinkle with shredded cheese.  Top with another tortilla and flip.  Grill until cheese is melted.

Use a rotary pizza cutter to slice your quesadillas.  Top with a dollop of sour cream, salsa and sliced avocado.  Yum!  

Enjoy!

~Merrill ♥