Cook Book

I'm working on updating all of the recipes so bear with me!
xo Ellen

My Blissful Abyss of Recipes.

I love to cook. 

I love knowing exactly what goes into my food.

I love (trying) to make healthy decisions with my food.
I've recently stopped eating meat so below are some vegetarian recipes I've tried and loved!
Some are simple, some are slightly difficult, but all are blissfully delicious! 

Quinoa Enchilada Casserole

Ingredients:

• 1 cup quinoa
• 1 10 oz can of red enchilada sauce
• 1 4 oz can of green chiles
• 1 can of black beans, drained and rinsed
• 1 can of corn, drained and rinsed
• 1 tsp pf chili powder
• 1 tsp of cumin
• 1.5 cups of Mexican blend cheese
• 1 handful of freshly chopped cilantro
• 1 roma tomato
• 1 avocado

Directions:

1. Cook quinoa as directed on package
2. Once quinoa is complete, combine in a large bowl with enchilada sauce, green chiles, black beans, corn, cilantro, spices, and 1 cup of cheese.
3. Spray casserole dish with cooking spray and put mixture in dish.
4. Top with remaining cheese and back for about 20 minutes, or until cheese is melted and bubbly.
5. Once complete, top with chopped avocado and chopped roma tomato.
6. ENJOY!

Open-Faced Egg Sandwich

Ingredients:

• 2 eggs
• Green bell pepper
• Onion
• 2 slices of whole wheat bread

Directions:

1. Sauté green bell pepper and onions in a lightly greased pan, I use coconut oil, but butter or cooking spray works too. 
2. In another pan, crack two eggs and immediately place a lid on the pan. I like my eggs sunny side up, but you can scramble, fry, whatever you want. I will periodically check the egg and one the yolk is slightly cooked over I think they are done. 
3. Toast your bread and lightly butter. 
4. Once your eggs, peppers, and onions are all done, pile it up! Toast, then peppers and onions, then eggs. 
5. ENJOY!

Cinnamon Breakfast Loaf

Ingredients:

• Two tubes of crescent rolls
• Cinnamon
• 1 cup of sugar
• I container of whipped cream cheese
• 1 teaspoon of vanilla extract

Directions:

1. In a bowl, mix cream cheese, sugar, and vanilla extract until thoroughly blended.
2. Grease a bread pan lightly with coconut oil. Butter or cooking spray works too.
3. Place 2 crescent rolls in the bottom of the pan so the two triangles are making a rectangle and fill the bottom of the pan. 
4. Top with a layer of the cream cheese and sugar mixture, then sprinkle cinnamon on top. 
5. Repeat until your crescent rolls and cream cheese mixture is gone. 
6. Top with a sprinkle of cinnamon and sprinkle of sugar. 
7. Bake in the over at 350 until top is lightly brown and crispy. 
8. ENJOY!

Spicy Rice

Vegan Eggplant Cheeseburger & Grilled Zucchini

Ingredients:

• Eggplant
• Onion
• 1 tbsp of butter
• Vegan cheese (the brand 'Go Veggie' is my favorite)
• Whole wheat bun
• Lettuce - I recently just discovered Little Gem Lettuce, which is basically a mini romaine head of lettuce - so convenient and SO CUTE!
• Vegan mayonnaise (my favorite is Nayonaise, but there is also Veganaise that is tasty!)

Directions:

1. Fire up your grill!
2. Slice onion and make a makeshift tray out of foil. Place onion circles in foil tray and top with butter. Place tray on grill and allow onions to caramelize in butter while everything else cooks
3. Slice eggplant into 1/2 - 3/4 inch rounds and place on grill - you can brush lightly with olive oil if you'd like and season, but I prefer mine plain
4. Once eggplant has grill lines on one side, flip and add zucchini strips to grill. I also like my zucchini plain when grilled because I love the smoky flavor from the grill and don't think it needs any seasoning. 
5. When both sides of the eggplant have grill marks, place a slice of vegan cheese on top and allow to melt in grill. 
6. Place eggplant, lettuce, caramelized onions and vegan mayonnaise on bun. 
7. Once zucchini has grill marks remove from grill. 
8. ENJOY!

Chickpea Stir-Fry

Ingredients:

• One can of chickpeas
• One can of black beans
• Onion
• 4 roma tomatoes
• Kale
• 1 tsp of chili powder

Directions:

1. Chop onion and place in hot pan with coconut oil. You can use olive oil or cooking spray if you like those better.
2. While onion is cooking, chop roma tomatoes. When onion begins to look transparent, add roma tomatoes.
3. After about 2 minutes, drain chickpeas and add to pan. Then drain and rinse black beans and add to pan. Add chili powder and mix thoroughly. 
4. Mix ingredients in the pan well and cover with a lid. Turn down heat and allow the ingredients to simmer. 
5. Once all the ingredients have simmered for about 8-10 minutes, add chopped kale to the top of mixture and re-cover with lid. 
6. After about 2 min, or until kale is slightly wilted, mix all ingredients one more time. 
7. ENJOY!