This salad combines several flavors and texture to give your tongue a little dance! I initially made this as a green salad for lunch, but when I realized the toppings were the best, I eliminated the lettuce. Make it ahead and refrigerate overnight for more intense flavor.
1 head broccoli
4 carrots
2 tomatoes
1/4 c. dried cranberries
2 T. hemp seeds
2 T. sliced or crushed almonds
2 to 4 T. raspberry vinaigrette salad dressing
Cut florets from broccoli. Slice each floret at least in half, and if large, in quarters. Peel carrots and slice very thinly (I used a mandolin). Dice tomatoes.
Place all ingredients in a large bowl. If making ahead, use a bowl with a tight-fitting lid. Toss or shake until dressing completely covers all vegetables.
Refrigerate at least 30 minutes or overnight.
Variation: Add 1/2 block extra firm tofu, diced.
Showing posts with label Tofu. Show all posts
Showing posts with label Tofu. Show all posts
Wednesday, April 20
Wednesday, December 1
Curry Wraps
My oldest hates everything foreign - usually until he tries it. This was no exception. The flavor was not something he was used to, but it was quite yummy and we all enjoyed it. I should have made mored because they both wanted seconds! :o)
1 1/2 c. cooked barley
1 1/2 c. cooked white beans
Curry Sauce (recipe will follow)
3 burrito-sized wheat tortillas
9 romaine lettuce leaves
Shredded Vegan Cheese (if desired)
Combine barley and white beans in a large bowl or pot. Use a bowl if you are making a cold wrap and use a pot if you are making a warm wrap.
Prepare Curry Sauce:
1 package (12 oz) light firm silken tofu, drained
1 t. yellow curry powder
1 t. Real Salt
1/4 t. granulated garlic
1/4 t. ginger
1/8 c. nutritional yeast
1 T. Bragg's Liquid Aminos
1/4 c. coconut milk
Place all ingredients except coconut milk in a hand blender. Add half of the coconut milk and begin blending, adding more milk as necessary to reach desired consistency. The sauce should be thin but not runny. Taste, and adjust seasonings if necessary.
Add 1/2 of the sauce mixture to beans and barley, stirring to combine. Store remaining sauce in an air-tight container in the refrigerator for up to one week. If you want a warm wrap, heat barley mixture over low heat until just heated through. Remove center rib from lettuce leaves, and arrange three of each lettuce leaf on each tortilla. Top with 1/3 of barley mixture. Fold bottom up and then roll both sides over like a burrito. Serve immediately.
If desired, garnish with tomato and/or avocato before rolling.
1 1/2 c. cooked barley
1 1/2 c. cooked white beans
Curry Sauce (recipe will follow)
3 burrito-sized wheat tortillas
9 romaine lettuce leaves
Shredded Vegan Cheese (if desired)
Combine barley and white beans in a large bowl or pot. Use a bowl if you are making a cold wrap and use a pot if you are making a warm wrap.
Prepare Curry Sauce:
1 package (12 oz) light firm silken tofu, drained
1 t. yellow curry powder
1 t. Real Salt
1/4 t. granulated garlic
1/4 t. ginger
1/8 c. nutritional yeast
1 T. Bragg's Liquid Aminos
1/4 c. coconut milk
Place all ingredients except coconut milk in a hand blender. Add half of the coconut milk and begin blending, adding more milk as necessary to reach desired consistency. The sauce should be thin but not runny. Taste, and adjust seasonings if necessary.
Add 1/2 of the sauce mixture to beans and barley, stirring to combine. Store remaining sauce in an air-tight container in the refrigerator for up to one week. If you want a warm wrap, heat barley mixture over low heat until just heated through. Remove center rib from lettuce leaves, and arrange three of each lettuce leaf on each tortilla. Top with 1/3 of barley mixture. Fold bottom up and then roll both sides over like a burrito. Serve immediately.
If desired, garnish with tomato and/or avocato before rolling.
Wednesday, November 17
Thai Peanut Pasta
When I was a kid, my family ate spaghetti at least twice a week and sometimes more. The result? Neither my brother or I can stand the sight or smell of spaghetti. Unfortunately, it is my oldest son's favorite dish. We came up with an agreement that I would, on occasion, make spaghetti noodles but I get to pick the sauce. This was a tasty dish that met both our desires.
1 12 oz package whole wheat thin spaghetti noodles (you can substitute rice noodles for a more authentic Thai dish - but you will need to adjust the cooking method accordingly)
1 small bunch broccoli, cut into small florets*
1/2 c. peanut butter
1/2 c. hot water
4 T. lime juice
2 T. rice vinegar
4 T. tamari or soy sauce
4 T. minced garlic (use more if you like garlic)
1/2 t. ground ginger
2 scallions, minced
1/4 head cabbage, thinly sliced
1/2 c. bean sprouts
1 16 oz package extra firm tofu (not silken)
Fill a large pot 2/3 full of hot water. Bring to a boil. Add broccoli, cook for 2 minutes, then add spaghetti and boil according to package direction. Stop on the lower end of the cooking range so noodles don't become mush.
Prepare sauce while spaghetti is cooking. Combine peanut butter, hot water, lime juice, rice vinegar, tamari, garlic and ginger in a medium sauce pan. Cook over medium heat, stirring constantly, until peanut butter melts and all ingredients are combined. Simmer for 5 to 10 minutes or until slightly thickened. If mixture becomes too thick, add a little water. If mixture is too thin, mix a little cornstarch and cold water and pour into sauce.
When noodles and broccoli are finished cooking, drain water. Place cabbage, green onions and tofu in empty hot pot. Pour noodles and broccoli back in pot, cover securely with lid, and let stand for 2 to 3 minutes. Add sauce and toss to combine.
Serve immediately. If desired, top with crushed peanuts and garnish with cilantro or parsley and lime wedges.
Variation: If you like your Thai dishes hot, add some crushed red pepper or thai chili to the peanut sauce. The milder the better for me, but if you like the zip this will help.
*Note: I hate waste. I buy the bunches of broccoli rather than the florets because I know I will use the stalks and they won't go to waste. Once you remove the florets, use a vegetable peeler to remove the tough outer skin of the stalk. Slice the stalk thinly and cook stalk pieces the same way you would cook the florets.
Note #2: This does not reheat well. I do not recommend planning on leftovers.
1 12 oz package whole wheat thin spaghetti noodles (you can substitute rice noodles for a more authentic Thai dish - but you will need to adjust the cooking method accordingly)
1 small bunch broccoli, cut into small florets*
1/2 c. peanut butter
1/2 c. hot water
4 T. lime juice
2 T. rice vinegar
4 T. tamari or soy sauce
4 T. minced garlic (use more if you like garlic)
1/2 t. ground ginger
2 scallions, minced
1/4 head cabbage, thinly sliced
1/2 c. bean sprouts
1 16 oz package extra firm tofu (not silken)
Fill a large pot 2/3 full of hot water. Bring to a boil. Add broccoli, cook for 2 minutes, then add spaghetti and boil according to package direction. Stop on the lower end of the cooking range so noodles don't become mush.
Prepare sauce while spaghetti is cooking. Combine peanut butter, hot water, lime juice, rice vinegar, tamari, garlic and ginger in a medium sauce pan. Cook over medium heat, stirring constantly, until peanut butter melts and all ingredients are combined. Simmer for 5 to 10 minutes or until slightly thickened. If mixture becomes too thick, add a little water. If mixture is too thin, mix a little cornstarch and cold water and pour into sauce.
When noodles and broccoli are finished cooking, drain water. Place cabbage, green onions and tofu in empty hot pot. Pour noodles and broccoli back in pot, cover securely with lid, and let stand for 2 to 3 minutes. Add sauce and toss to combine.
Serve immediately. If desired, top with crushed peanuts and garnish with cilantro or parsley and lime wedges.
Variation: If you like your Thai dishes hot, add some crushed red pepper or thai chili to the peanut sauce. The milder the better for me, but if you like the zip this will help.
*Note: I hate waste. I buy the bunches of broccoli rather than the florets because I know I will use the stalks and they won't go to waste. Once you remove the florets, use a vegetable peeler to remove the tough outer skin of the stalk. Slice the stalk thinly and cook stalk pieces the same way you would cook the florets.
Note #2: This does not reheat well. I do not recommend planning on leftovers.
Friday, October 15
Roasted Eggplant with Cream Sauce
I had to make a deal with the boys that they would get ice cream if they ate it, but they ended up liking it anyway! There's something about the word "eggplant" that makes them balk, but they usually end up enjoying the recipes. I would definitely make this again, but I think I overdid it on the nutritional yeast in the sauce. The recipe for the sauce is with the scaled down amount, but feel free to adjust it if necessary.
2 small eggplant, sliced into 1/4 inch slices
2 egg replacers (like EnerG)
1 1/2 c. Italian bread crumbs
1 12 oz. package firm silken tofu
2 T. dried onion flakes
2 t. garlic powder
1 t. Real Salt
2 T. nutritional yeast
1 T. white or yellow miso paste
Non-dairy milk as needed
Preheat oven to 400 degrees. Spray a 13x9 baking dish with non-stick cooking spray or lightly coat with olive oil. Put breadcrumbs in a 1 gallon plastic bag or pour onto a large dinner plate or similar dish (the bag is much easier). Dip 1/2 eggplant slices in egg mixture, then toss in breadcrumbs. Spread out evenly in baking dish. Repeat with the second half of the eggplant slices. Bake at 400 degrees for 25 minutes or until eggplant is cooked through, turning eggplant over halfway through baking.
While eggplant is baking, prepare sauce. Put remaining ingredients except non-dairy milk into a blender. Begin processing on slow, adding non-dairy milk a little at a time as needed until a pourable consistency forms. Because we are using dried onion flakes, I recommend blending for at least a minute to incorporate the onion flakes. If you prefer, you can substitute onion powder for the onion flakes (onion flakes are just what I had on hand).
When eggplant is roasted, pour sauce evenly over eggplant slices and place back in oven. Bake for an additional 10 minutes or until sauce is heated through. Watch closely to prevent burning. Let stand for about 5 minutes before serving, as sauce will be very hot.
Variation: If you prefer, substitute 1 1/2 cups white beans for the tofu. It will be necessary to add additional liquid this way, which can either be additional non-dairy milk, vegetable broth, or water. This will increase the protein and fiber content. Yum! :o)
2 small eggplant, sliced into 1/4 inch slices
2 egg replacers (like EnerG)
1 1/2 c. Italian bread crumbs
1 12 oz. package firm silken tofu
2 T. dried onion flakes
2 t. garlic powder
1 t. Real Salt
2 T. nutritional yeast
1 T. white or yellow miso paste
Non-dairy milk as needed
Preheat oven to 400 degrees. Spray a 13x9 baking dish with non-stick cooking spray or lightly coat with olive oil. Put breadcrumbs in a 1 gallon plastic bag or pour onto a large dinner plate or similar dish (the bag is much easier). Dip 1/2 eggplant slices in egg mixture, then toss in breadcrumbs. Spread out evenly in baking dish. Repeat with the second half of the eggplant slices. Bake at 400 degrees for 25 minutes or until eggplant is cooked through, turning eggplant over halfway through baking.
While eggplant is baking, prepare sauce. Put remaining ingredients except non-dairy milk into a blender. Begin processing on slow, adding non-dairy milk a little at a time as needed until a pourable consistency forms. Because we are using dried onion flakes, I recommend blending for at least a minute to incorporate the onion flakes. If you prefer, you can substitute onion powder for the onion flakes (onion flakes are just what I had on hand).
When eggplant is roasted, pour sauce evenly over eggplant slices and place back in oven. Bake for an additional 10 minutes or until sauce is heated through. Watch closely to prevent burning. Let stand for about 5 minutes before serving, as sauce will be very hot.
Variation: If you prefer, substitute 1 1/2 cups white beans for the tofu. It will be necessary to add additional liquid this way, which can either be additional non-dairy milk, vegetable broth, or water. This will increase the protein and fiber content. Yum! :o)
Friday, October 8
Oven Roasted Veggies
This was seriously so yum. I left the skin on the eggplant, which my son didn't particularly care for, but other than that it got rave reviews. I made my own Vegan Mayo, but feel free to use Veganaise or any other vegan mayo you have on hand if you prefer.
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
Thursday, October 7
"Fettucini" Alfredo
This is probably one of my favorite dishes, and I cannot believe I haven't posted it yet. The zucchini "noodles" make this a perfectly healthy, low-carb and low-fat dish.
2 medium zucchini
Olive Oil
1 medium onion, diced
2 cloves garlic, minced
2 T. white wine or cooking wine
1 12oz package soft silken tofu, drained
1/4 t. nutmeg
2 T. nutritional yeast
Real Salt as desired
Using a spiral slicer, slice zucchini into long, thin "noodles". If you don't have a spiral slicer, you can use a regular cheese grater to slice the zucchini, but it will not have the same effect. Still as tasty, but not as aesthetically pleasing. :o)
Pour a small amount of olive oil into a large skillet. Add onion and garlic. Saute over medium heat, stirring frequently, until onion and garlic have caramelized. Add white wine and cook for another minute or until wine has evaporated.
Place onion mixture, tofu, nutmeg, nutritional yeast and salt (if using) into a blender. Process on med-high speed for about a minute, adding a little non-dairy milk if needed to get the desired consistency.
Pour sauce into a medium saucepan over medium heat for a few minutes, or until just heated through. Do not let sauce boil. Serve immediately over zucchini.
Top with hemp, sesame or sunflower seeds, smoked paprika or parsley if desired.
Note: If you prefer not to use soy in your dishes, substitute 1 1/2 c. cooked white beans for the tofu. You will need to add significantly more liquid when blending (think veggie broth, non-dairy milk and/or water), but it will still be yummy-licious.
2 medium zucchini
Olive Oil
1 medium onion, diced
2 cloves garlic, minced
2 T. white wine or cooking wine
1 12oz package soft silken tofu, drained
1/4 t. nutmeg
2 T. nutritional yeast
Real Salt as desired
Using a spiral slicer, slice zucchini into long, thin "noodles". If you don't have a spiral slicer, you can use a regular cheese grater to slice the zucchini, but it will not have the same effect. Still as tasty, but not as aesthetically pleasing. :o)
Pour a small amount of olive oil into a large skillet. Add onion and garlic. Saute over medium heat, stirring frequently, until onion and garlic have caramelized. Add white wine and cook for another minute or until wine has evaporated.
Place onion mixture, tofu, nutmeg, nutritional yeast and salt (if using) into a blender. Process on med-high speed for about a minute, adding a little non-dairy milk if needed to get the desired consistency.
Pour sauce into a medium saucepan over medium heat for a few minutes, or until just heated through. Do not let sauce boil. Serve immediately over zucchini.
Top with hemp, sesame or sunflower seeds, smoked paprika or parsley if desired.
Note: If you prefer not to use soy in your dishes, substitute 1 1/2 c. cooked white beans for the tofu. You will need to add significantly more liquid when blending (think veggie broth, non-dairy milk and/or water), but it will still be yummy-licious.
Monday, September 27
Banana Pudding
I'm not a huge fan of pudding, but this little vittle turned out pretty darn good. I think my bananas were a little too ripe, as the pudding had more of a runny consistency than I would have liked. I think having ripe but not brown bananas will improve the results.
1/2 c. Sucanat
1/2 c. hot water
4 bananas
1 package extra firm silken tofu, drained
1 T. vanilla extract
Combine hot water and Sucanat in a small saucepan. Bring to a boil over medium heat, stirring constantly, and cook until sugar is completely dissolved (this won't take long). Let cool for about 10 minutes.
In a food processor, combine bananas, tofu, vanilla, and sugar mixture. Process for 1 to 2 minutes or until completely smooth. Transfer to a bowl with a tight-fitting lid. Refrigerate at least 30 minutes before serving.
Makes about six servings.
Note: If using non-stick cookware for the Sucanat-water mixture, use a light hand when first stirring sugar into water. Sucanat is coarser than granulated sugar, and if not careful, you could scratch your cookware.
Note, Part 2: This is a very sweet dessert and the Sucanat brings a bold molasses-type flavor. If you like a less sweet pudding, simply reduce the amount of Sucanat to 1/4 cup.
1/2 c. Sucanat
1/2 c. hot water
4 bananas
1 package extra firm silken tofu, drained
1 T. vanilla extract
Combine hot water and Sucanat in a small saucepan. Bring to a boil over medium heat, stirring constantly, and cook until sugar is completely dissolved (this won't take long). Let cool for about 10 minutes.
In a food processor, combine bananas, tofu, vanilla, and sugar mixture. Process for 1 to 2 minutes or until completely smooth. Transfer to a bowl with a tight-fitting lid. Refrigerate at least 30 minutes before serving.
Makes about six servings.
Note: If using non-stick cookware for the Sucanat-water mixture, use a light hand when first stirring sugar into water. Sucanat is coarser than granulated sugar, and if not careful, you could scratch your cookware.
Note, Part 2: This is a very sweet dessert and the Sucanat brings a bold molasses-type flavor. If you like a less sweet pudding, simply reduce the amount of Sucanat to 1/4 cup.
Wednesday, June 2
Vegan Rice and Beans with White Sauce
Every once in a while the boys and I will have what we call Choice Night, which is just a nice way of saying they can have something that either contains mad meat or that comes out of a can (and usually both). That leaves me to my own devices for a vegan meal. Sometimes I have leftovers and sometimes I don't - tonight I did not. This is what I whipped up from some of the ingredients in my refrigerator.
3/4 cup cooked brown rice
1/2 cup cooked adzuki beans
1 scallion, thinly sliced
1/2 tomato, diced
1 to 2 t. raw hemp seeds
For sauce:
1 package (12 oz) silken soft tofu
3 T. nutritional yeast
1/2 t. garlic powder
1 to 2 t. Real Salt
1 to 2 t. dried dill
1 to 2 T. raw apple cider vinegar
Place a small amount of olive oil in a medium saucepan or skillet. Combine rice, beans, scallion and tomato and add to skillet. Heat over low heat, stirring occasionally, until heated through. Meanwhile, combine tofu, nutritional yeast, garlic powder, salt, dill and apple cider vinegar in the container for a hand blender or in a traditional blender. Blend until smooth. Start with the lower amount of salt, dill and vinegar, adding more as needed to reach desired intensity of flavor.
Divide bean mixture between two plates (in my case, one plate and one storage container). Top with as much sauce as desired. Remaining sauce will keep stored in the refrigerator for a few days. Sprinkle hemp seeds on top of sauce and serve immediately.
Note: This dish has a lot of what I call "Natural Flavor," meaning you can really taste the flavors of the food you are eating. Some people call this "bland." If you are concerned about your food being too bland, taste bean mixture before plating. If not flavorful enough for your taste, add chili powder, cumin, coriander, salt and/or garlic to spice it up before serving.
Makes two servings plus a lot of sauce leftover. Sauce will go well over vegetables, rice or beans during the week.
3/4 cup cooked brown rice
1/2 cup cooked adzuki beans
1 scallion, thinly sliced
1/2 tomato, diced
1 to 2 t. raw hemp seeds
For sauce:
1 package (12 oz) silken soft tofu
3 T. nutritional yeast
1/2 t. garlic powder
1 to 2 t. Real Salt
1 to 2 t. dried dill
1 to 2 T. raw apple cider vinegar
Place a small amount of olive oil in a medium saucepan or skillet. Combine rice, beans, scallion and tomato and add to skillet. Heat over low heat, stirring occasionally, until heated through. Meanwhile, combine tofu, nutritional yeast, garlic powder, salt, dill and apple cider vinegar in the container for a hand blender or in a traditional blender. Blend until smooth. Start with the lower amount of salt, dill and vinegar, adding more as needed to reach desired intensity of flavor.
Divide bean mixture between two plates (in my case, one plate and one storage container). Top with as much sauce as desired. Remaining sauce will keep stored in the refrigerator for a few days. Sprinkle hemp seeds on top of sauce and serve immediately.
Note: This dish has a lot of what I call "Natural Flavor," meaning you can really taste the flavors of the food you are eating. Some people call this "bland." If you are concerned about your food being too bland, taste bean mixture before plating. If not flavorful enough for your taste, add chili powder, cumin, coriander, salt and/or garlic to spice it up before serving.
Makes two servings plus a lot of sauce leftover. Sauce will go well over vegetables, rice or beans during the week.
Monday, May 17
Ceasar Dressing
Next to blue cheese, Ceasar salad dressing is my all-time fave. Okay, maybe Ranch, too. See a trend? Creamy, delicious, fattening dressings. So, it became necessary to find healthy alternatives. I posted a recipe for Ranch previously on this blog, so now here is the Ceasar. :o)1 pkg (12 oz) soft silken tofu
15 small green olives with pimientos
1 T. white wine vinegar
1 T. nutritional yeast
1 T. dijon mustard
3 T. water
1 sheet nori, crumbled
1 T. olive oil
1 T. lemon juice
1 t. Real Salt
Place all ingredients in a blender and process on medium speed until smooth, usually 1 to 2 minutes. The dressing is a little slimey-looking at first, but once you get it on the lettuce or vegetables it's as good as the "real" thing.
Makes 16, 2-T. servings. Cal: 20, Fat: 1, Carbs: 1, Protein: 1
Did you know? Ceasar dressing is typically made with anchovies to give it the salty flavor. The nori and green olives replace the flavor of anchovies. If you don't have/can't find/don't want to use nori, try substituting Bragg's Liquid Aminos or tamari to taste.
Saturday, May 15
Veggie Lasagna
This is a modified version of a vegan lasagna I used to make using noodles. This version is completely veg-based, making it healthier and lower in calories. It's a little more labor-intensive than recipes I usually make, but it's great for a Saturday or Sunday night dinner when you have more time to cook.1 medium eggplant
3 to 4 small zucchini
1 pkg (12 oz) firm silken tofu
2 T. lemon juice
1 t. basil
1 t. oregano
1 t. salt
1 t. garlic powder
1 t. olive oil
soy milk (if needed)
2 cups spinach, thinly sliced
1 jar (16 oz) spaghetti sauce of your choice (I like the no-sugar mushroom flavor)
Peel eggplant and remove ends. Remove ends from zucchini. Slice very thinly, lengthwise (these will be the lasagna "noodles"). Lightly salt eggplant and set aside.
Fill a medium saucepan halfway with hot water and bring to a boil. Cook spinach for 2 to 3 minutes. Stop cooking while it is still bright green - don't let it turn brown. Drain and press to remove as much of the water as possible.
While water is boiling, begin preparing the "cheese." Place tofu, basil, oregano, lemon juice, olive oil, salt and garlic powder in a blender. Blend on the lowest speed for a few seconds or until completely combined, but leave slightly lumpy. Drizzle in a little soy milk if necessary for processing. Add cooked spinach and pulse a few times to combine.
Line a 13x9 baking pan with foil, then coat with cooking spray. Place a small amount of spaghetti sauce in the bottom of the pan. Line with one layer of zucchini and one layer of eggplant, edges almost touching. Pour 1/2 of the tofu mixture, spreading evenly, followed by a small amount of spaghetti sauce. Continue layering in this way until all ingredients have been used.
Bake at 350 degrees for 20 minutes or until heated through. Let stand for 5 minutes before serving. Makes about 8 servings, unless you have teenage boys, then it makes less. :o)
Calories 100; Fat 3; Sat. Fat 0.4; Cholesterol 0; Carbs 13; Fiber 4; Protein 6
You can modify this many different ways by using different vegetables, herbs and seasonings.
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