Chuck and Mary Boyd

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Vegan Enchilada Lentil Casserole

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Vegan Lentil Enchilada Casserole

These homemade vegan lentil enchiladas are so delicious! Corn tortillas are filled with this mixture then rolled. The lentil mixture consists of rolled oats, bell peppers, onions, garlic, sunflower seeds (for nut free version) or walnuts and shredded carrots!

These really are the best vegan enchiladas! You might think they are beef but they are totally Vegan! They are meat free, dairy free and even good for you! We did not use a homemade enchilada sauce but will the next time!

There is no oil added to these Enchiladas! We did use a blend of cheeses which included cheddar, monterey jack, asadero and queso blanco.

Lentils are delicious in this enchilada casserole and they are also rich in protein, are gluten-free, plant-based, nut-free when you use the sunflower seeds, and they contain only wholesome ingredients.

Walnuts are a great substitute for sunflower seeds or you may choose other seeds. If you wanted to replace the rolled oats, you can use any other flour of choice, e.g. a gluten-free flour mix or chickpea flour. Just make sure you use the amount mentioned in the recipe.

Thanks to Elavegan for your idea. This Vegan Enchilada Lentil Casserole was delicious!

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Vegan Enchilada Lentil Casserole

This is a delicious vegan enchilada lentil casserole! A lot of fiber and nutritious veggies included. Corn tortillas are filled with this lentil mixture, then rolled and placed in a 9x13 casserole dish, topped with a delicious enchilada sauce and a blend of cheeses!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Mexican, Vegan
Keyword: plant based, Vegan, gluten free, oil free, nut free

Ingredients

  • 12 8 inch Corn tortillas
  • 2 cups A blend of cheeses
  • 1 cup dry lentils
  • 2½ cups vegetable broth Better Than Bouillon
  • 1 cup sunflower seeds optional-Walnuts
  • 1⅓ cup rolled oats (GF)
  • 3 tbsp tomato paste
  • 2 bell peppers
  • 1 medium carrot grated
  • 1 medium tomato chopped
  • 2 garlic cloves
  • 1 large onion
  • 2 tbsp ground flax or chia seeds I grind them together
  • A spice mix: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, and 1 tsp smoked paprika
  • 1 Jalapeno pepper, seeds removed and chopped up
  • Himalayan salt and pepper to taste
  • a combination of water and Braggs Liquid Aminos to saute veggies

Instructions

  • Rinse lentils to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20-25 minutes. Then remove the pot from the heat but keep covered for 10 minutes.
  • To make the enchilada filling: In a skillet heat over medium heat. Add onion + garlic and sauté for 3-4 minutes in water and Braggs, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1 hot chili peppers and the spice blend then sauté for 5-7 minutes. Remove from heat and set aside.

  • Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
  • Add the cooked veggies and the tomato paste, and blend again.

  • Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
  • Preheat oven to 390 degrees F.
  • Spread 2 heaped tablespoons of enchilada filling over the surface of a tortilla.
  • Roll up the tortilla and place in a greased 9x13 baking dish.
  • Repeat this step with the other tortillas.
  • Then pour the enchilada sauce on top of the tortillas. I made two layers but if you only wanted one layer use a second smaller baking dish. The filling is enough for 12 tortillas.
  • Bake uncovered for 15 minutes. Remove from oven, add your cheese blend (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional).

Notes

  • I typically use brown lentils which cook in about 20-25 minutes.

  • You can use other seeds or nuts as an option instead of sunflower seeds.

  • Chickpea flour is a good alternative for oats (The oats were great though!)

DIY Hand Sanitizer

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DIY Hand Sanitizer

This is the best DIY Hand Sanitizer! I have a bottle at all times on my bookcase which is right beside my chair in our bedroom (my reading room!). If I sneeze and blow my nose I Always use this DIY Hand Sanitizer! Always!

This is inexpensive, works and smells great and helps fight those germs and helps keep those cold and flu germs away!

There is no need to fear the safety of this DIY hand sanitizer as opposed to ones you buy at the store in which you don’t know what chemicals you are putting on your hands.

And the use of Young Living Essential Oils! They are the BEST!

This recipe is for 4 oz.!

5 Drops of Lavender EO

15 Drops of Tea Tree Oil

½ Tablespoon of Witch Hazel

4 Oz. 100% Pure Aloe Vera Gel

¼ Teaspoon of Vitamin E Oil– it’s a natural preservative and increases shelf life and softens hands!

Use Amber pump spray bottles

Instructions:

  1. Add essential oils and Vitamin E oil to a small glass measuring cup and swirl to mix.
  2. Add witch hazel (or alcohol) to the oils and swirl again.
  3. Combine this mixture with the aloe vera gel and mix well.
  4. Shake gently before each use. This DIY hand sanitizer should last for several months with the addition of Vitamin E and Witch Hazel to help as preservative!

Transfer hand sanitizer to small, clean Amber pump spray bottle.

Homemade Einkorn Drop Biscuits

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Homemade Einkorn Drop Biscuits

These homemade drop biscuits are easy and are soon in the oven. They go well with homemade oatmeal, gravy and eggs if you eat them, and are delicious with soup and even with peanut butter and maple syrup!

We love homemade drop biscuits. I remember my mom’s biscuits and they were out of this world good! She whipped up these biscuits so fast and had them in the oven of our old wood cook stove before you knew it! It was simply amazing!

These biscuits were good with her homemade milk gravy and eggs! Unbelievable! Believe it or not I have put one of her biscuits in my pants pocket many times. Never threw one away either!

We’ve changed our eating habits over the years and still love these drop biscuits but made the recipe a little more healthy and honestly they are very, very good!

We love them with peanut butter and maple syrup. And they went will with the split pea soup we’ve had the last couple of evenings! I’m very sure they would go well with sausage gravy and eggs but we won’t go there!

Print Recipe

Einkorn Drop Biscuits

Theses homemade drop biscuits are easy. They go well with homemade oatmeal, gravy and eggs if you eat them and are delicious with soup and with peanut butter and maple syrup!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast, Side Dish, Snack, Soup
Cuisine: American
Servings: 24 Biscuits

Ingredients

  • 4 cups Einkorn flour Can use whole wheat or spelt
  • 1 tbsp coconut sugar or honey
  • 1 tsp baking soda
  • 1½ tsp salt
  • ¾ cup homemade applesauce sauce
  • 1 tbsp apple cider vinegar
  • 1¼ cup water

Instructions

  • Pre-heat oven to 425°
  • Add dry ingredients to mixing bowl.
  • Add applesauce, apple cider vinegar and water and mix well in separate bowl
  • Combine the two and mix by hand or with mixer for 2 minutes
  • Spoon dough approx 2 in. apart onto baking sheet-dough will be sticky
  • Bake for 15-18 minutes or until golden brown

Homemade Black Bean Burger – Vegan

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Homemade Black Bean Burger

This homemade Black Bean Burger Recipe has plenty of vegetables and flavor, it’s very quick and easy to make.  All you need is 15 minutes and a food processor!  It’s WFPB, Vegan and Gluten Free!

Other than our love for finding and eating healthy food, which is mostly WFPB and Vegan, eating meatless burgers is part of our quest of healthy living.

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We drain the black bean but don’t rinse them. I know there’s controversy here whether to rinse or not but we just choose to have the extra flavor and nutrients. We just want to have a little bit of that natural bean juice included. I love the taste of perfectly seasoned beans as I had when growing up, but in this homemade burger it is so, so good! 

Here’s something to make note of and that’s the size of the patty: These homemade black bean burgers are different from regular beef burgers, they don’t shrink at all when they cook. So make them the size you want your burger to be! And they are filling!

Have you ever had a homemade Black Bean Burger? Because you really need to. They’re simply amazing and delicious! Thanks to Trevor and Jennifer at the yummy team for this delicious recipe. We made some slight changes!

Homemade Black Bean Burger Ingredients

  • Chia seeds (adding water to chia seeds replaces the need for eggs-1 tablespoon chia seeds plus 3 tablespoons of water = 1 egg)
  • Water (for additional flavor make it Bragg’s Liquid Aminos and a few dashes of liquid smoke)
  • Green bell pepper (any color will do, we like red)
  • Red onion
  • Garlic
  • Cilantro
  • Chili powder
  • Cumin
  • Paprika
  • Salt
  • Black beans
  • Old fashioned oats (these can be gluten free, if you follow a gluten free diet)
Print Recipe

Homemade Black Bean Burger

These delicious homemade, vegan black bean burgers will be a hit every time and they are so easy!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 4 burgers

Ingredients

Ingredients:

  • 1 15 oz. Black Beans
  • ¾ cup Old Fashioned Oats
  • 1 tbsp Ground flax/chia Use 1 tbsp of ground flax/chia mix with 3 tbsp water (we grind flax & chia seeds together)
  • ½ Bell Pepper
  • ½ Onion
  • 2 cloves of garlic chopped
  • 1 tbsp dried cilantro
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • ½ tsp Amla powder (an Indian spice)
  • 1 tsp smoked paprika
  • ½ tsp salt

Instructions

Instructions:

  • In a small bowl combine ground flax/chia and water set aside
  • In a food processor, place pepper, onion, garlic, cilantro, chili powder, cumin, paprika and salt
  • Pulse until the veggies have been finely chopped.
  • Add in flax/chia "egg", black beans, and oats then pulse again until everything has been well combined.
  • Chill mixture for an hour in the fridge (optional)
  • Preheat oven to 375° and line a baking sheet with a silicone mat or use parchment paper
  • using a ½ cup measure, divide into 4 patties equally and shape with hands.
  • Bake in oven for 10 minutes, then flip an additional 10 minutes.
  • Top with homemade guacamole and you've got yourself a super hearty and healthy WFPB, Vegan Black Bean Burger.
  • Serve on your favorite bun and enjoy
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Homemade Pumpkin Bread

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Homemade Pumpkin Bread With Einkorn Flour

Since we found out the health benefits of using Einkorn flour we have been baking more, especially when we found out about the dangers of wheat. We’ve posted a no-knead loaf of homemade yeast sandwich bread and it turned out great. We have also made a delicious homemade banana nut bread which we’ll post the recipe soon. Yum!

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This homemade pumpkin bread we found to be delicious also! We have made it several times just wanting to make sure the recipe met our expectations and it certainly did. So here it is.

We did substitute dried wolfberries  and added 3/4 cup chopped pecans or walnuts, whatever we had on hand ;). We used our Kitchen Aid Mixer to mix it all together!

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Homemade Pumpkin Bread

This is an easy, homemade pumpkin bread that's delicious! Oil free and vegan!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 10 slices

Ingredients

  • 1¾ cup 1 cup einkorn flour and ¾ cup spelt flour
  • ¾ cup cocout sugar-can use less
  • 1 tsp baking soda
  • ½ tsp non-aluminum baking powder
  • ¼ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice
  • ⅔ cup wolfberries or cranberries
  • ¾ cup chopped pecans or walnuts
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup nut milk, i e, almond or cashew

Instructions

  • Instructions
  • Preheat oven to 350° and lightly grease (pam) 9x5 loaf pan
  • Add all of the dry ingredients to a bowl and stir to combine
  • Add the pumpkin puree and milk to another bowl and stir together
  • Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter but will come together with a bit of elbow grease!
  • Spoon the batter into the prepared loaf pan and smooth out.
  • Bake for 55 minutes then check it. May need an extra 5 minutes. Check with toothpick and make sure it comes out dry!
  • Let it cool for 10 minutes before slicing

Notes:

Serve the loaf as it is or with some homemade butter or a nut butter.

Store in a sealed container for up to 4 days. Freezes well.

Organic Wolfberry/Goji Berry

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Organic Dried Wolfberries or Goji Berry

Young Living’s Organic Dried Wolfberries are a sweet, organic snack from nature that’s easy to make a part of your daily diet. Our gentle drying process makes these USDA-certified organic wolfberries versatile and easy to incorporate into lots of recipes, letting you add wolfberry benefits to anything from stir-fry to baked goods!

With polyphenols and polysaccharides, this exotic berry is touted around the world for its taste and nutrients. Documented use of wolfberries dates back to the Ming Dynasty, where they were part of ancient Chinese culture.

Organic Dried Wolfberries Uses:

  • Top yogurt or a smoothie with wolfberries for a wholesome breakfast with a satisfying texture.
  • Include Organic Dried Wolfberries in your homemade granola or trail mix for a nourishing snack on a hike, at school, or around the home.
  • Add to your favorite muffin, pancake, or bread recipes.
  • Toss with leafy greens, shaved or crumbled cheese, and vinaigrette for an exotic gourmet salad.

Wolfberry/Goji-Health Benefits

Have you been wondering about the health benefits of wolfberry/goji berries and Ningxia Red? Some claim that the goji berry is a fountain of youth.

But does it really live up to those claims? And do dried goji berries have side effects? Here are answers to your questions.

What is a Wolfberry/Goji Berry?

The goji berry, also called the wolfberry, is a bright orange-red berry that comes from a shrub that’s native to China. In Asia, goji berries have been eaten for generations in the hope of living longer.

Over time, people have used goji berries for many common health problems. Wolfberries/Goji berries are eaten raw, cooked, or dried (like raisins) and are used in herbal teas, juices, wines, and medicines.

What Are The Benefits of The Wolfberry?

The Wolfberry/Goji berries are rich in many nutrients.

Some studies using goji berry juice found possible benefits that included a feeling of well being, calmness and better athletic performance.  The bottom line berries are good for you.

As a precaution before taking diet supplements let your doctor know.

Einkorn Bread (No Kneading)

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Einkorn (No Knead) Bread

For years I have been reluctant to eat bread from processed flours. In the ’70’s one of the things I did to lose weight was to stop eating bread, besides the jogging I was doing. I also ate a lot of salads and vegetables. But this all changed when we found Einkorn All Purpose Flour!

So for many years we limited how much and what kind of bread we ate. We thought we did well when we ate oatmeal bread and occasionally a loaf of Ezekiel bread from the grocery store. In the ’80’s I also made some homemade bread but did not keep it up as I was to busy.

We are now at a different time in our life where we have the time, health and know-how to eat healthier. Here is where we are now and continue to learn more. It seems the knowledge we have gained, hopefully, will lead us to continue eating whole-food, plant-based foods with some vegan thrown in. We are not yet there at eating 100% plant-based, maybe someday soon, I hope.

So it was with some trepidation that we finally began researching homemade bread. We learned that eating processed foods, boxed meals and breads were all detrimental to one’s health causing cancer, heart disease, obesity and type 2 diabetes, to name a few. Read Dr. Michael Greger’s book, “How Not To Die” for much, much more information or watch the video on YouTube. It will change your thinking about food and the possibilities of improving your health through nutrition.

When we found a bread recipe that needed no kneading we decided to go for it. We found a kitchen aid mixer on sale so we bought it and we’re making good use of it making different kinds of bread.  We’ve made this recipe several times using Einkorn flour.

So here it is thanks to Victoria @ Amodernhomestead.

Print Recipe

No Knead Einkorn Sandwich Bread

This is an easy Einkorn Sandwich Bread recipe to make and it is delicious! I use our Kitchen Aid Mixer for the whole process then straight to the loaf pan!
Prep Time10 mins
Total Time2 hrs 20 mins
Course: Appetizer, Breakfast, Main Course, Snack, Soup
Cuisine: American
Keyword: No Knead Einkorn Bread, Bread, Sandwich Bread
Servings: 1 Loaf

Ingredients

  • 3 cups Einkorn All Purpose Flour
  • 1½ cups Warm water Hot out of the faucet works well!
  • 1 Packet Dry Active Yeast
  • ¼ cup Coconut sugar

Instructions

  • Add yeast and sugar to warm water and allow to proof for at least 10 minutes or until the yeast has foamed up about an inch.
  • With flout in mixing bowl, slowly add the yeast mixture and mix for 3-5 minutes using a bread hook attachment-if possible.
  • Once dough is thoroughly mixed, remove hook from bowl, scrape down the sides, and cover with a towel or cling wrap.
  • Allow the bread to rise in a warm area for 45 minutes covered with a hand towel. We put it in the microwave and close the door.
  • Butter a bread/loaf pan and place dough into pan.
  • Cover with a hand towel and allow to rise for another 30 minutes.
  • Bake for 35 minutes at 375° until golden brown
  • Allow to cool for a few minutes before turning bread out of pan onto a cooling rack.
  • Carefully cut from the bottom side of the loaf to prevent crushing the loaf! Enjoy!

PS: We have yet to make a sandwich, we heat in toaster oven, use peanut butter, applesauce or maple syrup or  homemade butter!

Banana & Oat Flour Pancakes, WFPB & Vegan

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Banana & Oat Flour Pancakes

I think I’ve said it before “We love to eat!” It does seem since we’ve chosen to go mostly Whole-food, plant-based & vegan that food tastes so much better. It’s hard to explain, the food we now prepare just tastes better!

In the past when we made pancakes I would always fix 2-3 eggs on the side, at least two. But we’ve changed all that. Our regular oat flour pancakes just got a lot more delicious since we made a few changes to our recipe. The recipe below is now our go-to choice. Can’t wait to try it with friends & relatives!

That’s why pancakes are a favorite now on weekends. Dependent upon ones’ appetite this may last both Saturday and Sunday, at least for us it did. They freeze very well and make a quick breakfast on some mornings when you’re short on time, should you want to double up on the recipe. Top them with any fruit you have on hand, maple syrup and enjoy! Thank you, Terri Edwards for your suggestion!

Ingredients:

1½ cup oat flour easily made by blending old-fashioned oats in our Vitamix

1/2 tsp. baking soda

1/8 tsp. salt

1/4 cup chopped walnuts or pecans

1 ripe banana mashed

1 Tbsp. pure vanilla

1 Tbsp. maple syrup or, I used 1 tbsp. coconut sugar

1-1/2 tsp. apple cider vinegar

1 cup vanilla cashew milk or plain will work fine too

Instructions:

  1. Making oat flour is simple. We just put a cup at a time of old fashioned rolled oats into our Vitamix, turn it on, watch it make flour and it comes out great for making pancakes.  

  2. Blend oats until soft and powdery. This will take less than 1 minute.

  3. Add all dry ingredients (flour, baking soda, salt, walnuts) to large bowl, and mix together.

  4. In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup (or unrefined sugar), apple cider vinegar, and almond milk). Whisk together thoroughly.

  5. Combine both bowls–dry ingredients and wet ingredients, and stir well.

  6. Heat large skillet, we use our large 12 cast iron skillet.

Pour small amounts of batter (we use a ¼ cup measure & get 6 at a time) onto the heated skillet and cook until the tops bubble and edges are dry.

Turn pancakes over and cook the other side for about 1 minute, until golden brown.

Serve immediately with maple syrup drizzled over the top and fruit of choice.

A Southern Cornbread Recipe, Vegan

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Southern Cornbread Recipe, Recipe

Growing up on a farm in Kentucky and eating good cornbread was something I will never forget. Many people may associate the Kentucky Derby with Kentucky and they would be right. However, on our farm we were a long way from Churchill Downs, besides the Kentucky Derby was only once a year. We lived and worked on the farm year round. And we ate good cornbread and good country cooking.

Somehow my mom’s cornbread recipe was lost, at least I don’t have it. So of the many attempts to make a good cornbread I never got the one I was looking for until I put this one together.

We had a basic recipe but not until recently did I put something together from online searches that I came up with a recipe that was really delicious and we will make repeatedly.

I did make some changes to go along with our desire to eat whole-food, plant-based. A link will be provided using coconut oil as an ingredient in homemade butter to replace butter or you can replace butter altogether with 1/2 the amount of butter with applesauce. We’ve also replaced eggs with 1 tablespoon of ground flax/chia seeds that we grind together and 3 tablespoons of water to equal 1 egg. If more than one egg is needed keep the same ratios for each extra egg needed, for example, if your recipe calls for 2 eggs use 2 tablespoons of ground flax/chia seeds and 6 tablespoons of water, etc.

So here’s the recipe.

Print Recipe

Southern Cornbread

This is an easy homemade southern cornbread recipe. I think my mom would have really liked it! It's vegan and plant based for a healthy southern cornbread recipe! Goes well with a pot of navy beans or soup of any kind or any other kind of southern down-home cooking!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish, Soup
Cuisine: American, Vegan
Servings: 8 servings

Ingredients

  • Ingredients:
  • 6 tablespoons homemade butter we use 3 tablespoons of applesauce.
  • 1  cup yellow corn meal or we have ground grits into corn meal
  • 1/2 cup Einkorn flour
  • 1 teaspoon salt
  • 1 Tablespoon baking powder we used ½ t of Arrowroot and ½ t of cream of tartar
  • 1 1/2 cup buttermilk use 1 tablespoon apple cider vinegar to 1 cup of a nut milk
  • 1 egg slightly beaten - we used 1 tablespoons flax seed and 3 tablespoons of water
  • ½ teaspoon baking soda

Instructions

  • Instructions:
  • Preheat oven to 450 degrees F
  • Pour oil in cast iron skillet or 9x9 baking dish or use cooking spray.
  • Combine corn meal, flour, salt and baking powder in a large bowl.
  • In a small bowl, combine “buttermilk”, applesauce, and egg substitute. Stir.
  • Pour liquid mixture into cornmeal mixture. Stir to combine only.
  • Pour mixture into baking dish/iron skillet and place in oven.
  • Bake for 25 minutes or until the top of the cornbread is golden brown.
  • Remove from oven and turn baking dish upside down on a plate and let cool to remove.

Enjoy!

Black Bean Salad, WFPB & Vegan

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Black Bean Salad

We love beans, all kinds! Black beans, navy, great northern, butter beans, lentils, where does it end? We also love to eat! And different kinds of food as I’ve already mentioned in previous posts.

Since we’ve been eating Whole-food, plant-based & vegan for just a short time we’ve found so many recipes that’s given us ideas and we use those and sometimes put our own spin on them.

We have really come up with so many recipes that we are enjoying and they are healthy. How cool is that!

In the next few days or weeks or months we’ll be sharing some of the recipes we are truly enjoying and of course we’ll share the recipes.

Eventually, we hope to come up with our own ideas as best we can because we know, for example, that cumin and turmeric add so much to a bean recipe and so many recipes use cumin and turmeric, so how does one differentiate between being original and copycat? I think we’ll just prepare our food to suit ourselves and we’ll be sure to acknowledge where a particular recipe idea came from. Since we both love to cook it should be easy and fun and delicious.

So here’s a Black Bean Salad we prepared the other day and we got the idea from “Forks Over Knives” by Dr Campbell and Dr Esselstyn, Jr.

Ingredients:

2-15.5 oz. cans of Black Beans, rinsed and drained well.

1 large tomato, chopped

1 cup of frozen corn

1 cup of frozen peas

1 medium onion of choice, chopped

½ cup of water chestnuts

1 lime, zest and juice

3 T of balsamic vinegar or more to taste, we used malt vinegar

Mix all ingredients together except for lime and vinegar, then once lime and vinegar are added mix well again.

You can add cilantro or herb of choice when served.

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