Vegan Stuffed Shells

This recipe is so tasty!  You will never know that it is vegan.  Typical stuffed shells can be loaded with cholesterol and saturated fat from cheeses and cream.  This recipe takes out all of the animal products resulting in a lighter, healthier dish for your family.  The added tofu is so nutritious, adding tons of healthy protein (much more than the traditional recipe made with ricotta cheese), and no one will ever know that there is tofu in this dish.  I have fooled many non-vegan, non-vegetarian people with this recipe!  It is an added bonus that my toddler loved it and ate every last bite!   Just give it a try...You will be glad you did.

Ingredients:
1 box of dried jumbo pasta shells
1 large container of pasta sauce, preferably low sodium
Tofu Ricotta:

• 2 packages (14oz each) water-packed tofu, firm or extra firm
• a few handfuls of fresh spinach, coarsely chopped
• 1 cup soy sour cream (Tofutti brand is good) or soy mayonnaise (Vegenaise brand is good) or Aioli sauce (recipe at bottom of page)
• 1/4 cup lemon juice
• 1/4 cup sugar (I used cane sugar, since it is less refined)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder

Daiya dairy free mozzarella style shredded cheese (optional)

(All these ingredients are regularly available at my local Kroger store in the organic/health foods section, so they are not difficult to find ingredients)

Directions:

Cook shells until al dente, drain and cool.

Meanwhile prepare tofu ricotta as follows:

• drain excess water from tofu.  Mash tofu with potato masher.  Add remaining ingredients to tofu and mix well.  

Prepare a 13 x 9-inch pan by spraying with cooking spray and lining the bottom with a thin layer of pasta sauce.

When shells are cool to the touch, spoon tofu ricotta mixture to fill each shell.  Place shell seam side down into prepared cooking dish.  When dish is full, pour remaining pasta sauce over the top of the shells, making sure to coat all of the shells. Cover with aluminum foil and bake at 375 for ~25-30 minutes.  If desired, remove after ~20 minutes and place Diaya dairy-free cheese on top of shells and return to the oven, uncovered for ~5-10 minutes until cheese is melted.  Serve with a tossed salad or steamed green veggies for a complete meal.  Enjoy!

If you do not have any Dairy-free sour cream or mayo on hand, you can make something similar as follows:
Recipe for Aioli (a creamy condiment similar to dairy free mayo or sour cream):

1 cup soymilk

1.5 tsp salt

1 tsp onion powder

1/4 tsp garlic powder

1 cup oil

3 Tbsp lemon juice

Place milk, salt, onion powder, and garlic powder in blender.  Blend on high, slowly drizzle in oil with machine running (drizzling slowly is the key.  It should take ~1 minute to add the oil).  Pour mixture into a bowl.  Gently fold in lemon juice.  Refrigerate until thickened.  This recipe makes 2 cups.

Recipe taken from: Give Them Something Better by Sarah Frain & Stephanie Howard.

Perogies with Salsa and Onions

This is a quick and easy weeknight meal made from ingredients I try to always have on hand (frozen perogies, salsa, and onion).  It has come to the "rescue" many nights when getting home late and the family is HUNGRY!  It can be on the table within 10-15 minutes!  It is much healthier than fast food and it is always a family favorite.


Ingredients:
1 box frozen Perogies (I typically use Mrs. T's brand)
1 jar of Herdez mild salsa
1/2 onion, cut in half and then sliced
2 cloves garlic, mince
1/2 cup shredded cheddar cheese (optional)

Directions:
Heat a bit of olive oil in a skillet over medium-high heat and add onion slices.  Cook until onions are light golden in color. When onions are almost done, add garlic and cook for an additional 1-2 minutes until aromatic.
Meanwhile cook perogies in boiling water according to package directions and drain.
Add cooked perogies to skillet and add 3/4 to 1 full jar of the Herdez mild salsa.  Cook until heated through.
Serve on plates and top with cheese if desired.  Serve with a side salad for a complete meal.

Edamame with Rigatoni and Pesto

This is a wonderful, quick and easy summer pasta dish packed with nutrition from the edamame, tomatoes, and basil.  Try it out tonight.

Ingredients:

1/2 box Rigatoni pasta

1/2 pint cherry tomatoes, sliced in half

~1-2 cups frozen edamame

~3/4 cup Pesto

Pine nuts (optional)

Directions:

Cook pasta according to package directions, reserving 1 cup cooking liquid.

In a large skillet, saute frozen edamame in a bit of olive oil until thawed.  

Add cooked pasta, pesto sauce, and tomatoes.  Thin with remaining pasta water if necessary.  

Top with pine nuts and a sprinkling of parmesan cheese. 

Serve with a tossed garden salad for a complete meal.

Recipe adapted from: http://www.myrecipes.com/special-diet/vegetarian-recipes/bean-main-dishes-10000001724756/

Buffalo Chick'n Sandwich

Sometime you just crave a buffalo chick'n sandwich...minus the chicken :)

I found this recipe to pair well with the Chick'n Cutlets from Quorn.  Try it out and see for yourself...it will be a staple sandwich for the summer!

Ingredients:

1 package of Quorn Chick'n Cutlets (4 cutlets per package)

1 tsp paprika

1/2 cup Buffalo Sauce (I like Texas Pete brand)

2 Tbsp Earth Balance buttery spread, melted

4 whole wheat sandwich buns

1/4 cup red onion, sliced

2 tomatoes, sliced

4 lettuce leaves

1/2 cup blue cheese (optional)

4 Tbsp Vegenaise (optional)

Directions:

Season thawed Chick'n cutlets with paprika, salt, and pepper.

Heat grill or grill pan over medium heat and spray with non-stick cooking spray

Grill chicken for about 3-5 minutes per side.

Mix hot sauce and butter and coat the chicken in the mixture.  

Assemble sandwiches and enjoy.

Serve with Creamy Corn and Zucchini Salad and carrot and celery sticks for a complete meal.

Recipe adapted from: http://www.closetcooking.com/2012/03/buffalo-chicken-club-sandwich.html

Ranch Chick'n Sandwich

On the few occasions that I fix "fake meat" for my family, I turn to Quorn products when I am trying to imitate chicken in my meal.  This brand is definietely superior in the fact that it tastes exactly like chicken!  I tried this recipe because I was craving a juicy chick'n style sandwich.  The whole family enjoyed it!

Ingredients:
1 box Quorn Chick'n Cutlets (4 cutlets/box)
1/4 cup ranch dressing
2 Tbsp BBQ sauce
1/3 cup italian panko breadcrumbs
2 Tbsp olive oil
whole wheat hamburger bun
lettuce
tomato
onion
2 Tbsp Vegenaise (dairy and egg free mayo)
1/2 tsp minced garlic
1 tbsp chopped parsley
spicy brown mustard

Directions:
Mix ranch dressing and BBQ sauce together and place in a shallow dish.  Place breadcrumbs in another shallow dish.  Dip each chick'n cutlet in ranch and then in the breadcrumbs, making sure that  it is well coated.
Place oil in a skillet and heat over medium heat.  Once oil is hot, place breaded chick'n in the skillet and cook for ~3-5 minutes or until browned.  Flip and cook the other side for another ~3-5 minutes.
Mix vegenaise, garlic, and parsley together.  Spread mixture on one side of the hamburger bun.  Spread mustard on the other side of the bun.  Fill hamburger bun with chick'n, lettuce, tomato, and onion.  Enjoy!

Recipe adapted from: http://onceamonthmom.com/easy-ranch-chicken/

Vegetarian Stuffed Cabbage Rolls

Ingredients:

1/2 cup uncooked brown rice

1 head of green cabbage

Red bell pepper, diced

Yellow bell pepper, diced

2 cloves garlic, minced

1 small onion, diced

1, 15 ounce can of beans of your choice, rinsed and drained (I used black beans)

1, 15 oz can tomato sauce, preferably low sodium

2 Tbsp lemon juice

Directions:

For the filling, cook rice according to package directions.  Saute onion, peppers, and garlic in a skillet over medium heat until cooked through.  Add beans, stir until heated through.  Add cooked rice and stir until heated through.  

For the cabbage, peel away leaves as much as possible.  Heat a large pot of water to a boil.  Place cabbage leaves in the boiling water for a short time (probably only 2-3 minutes) just to get the leaves tender and pliable, not wilted.  Fill each cabbage leaf with ~1/2 cup of the bean and rice mixture.  Roll and place seam side down in a 13x9-inch baking dish coated with cooking spray.  

For the sauce, mix the tomato sauce and lemon juice together.  Pour over the top of each cabbage roll and cover dish with aluminum foil.  Bake at 350 degrees for ~40-45 minutes.

Recipe taken from: http://thehealthyapron.com/2011/10/05/stuffed-cabbage-rolls/

Thai Peanut Noodles

Ingredients:

2 Tbsp olive oil 

3/4 box of linguine noodles

1 cup frozen peas, thawed (or you can use snow peas if you prefer)

1 cup red bell pepper, cut into strips

1 cup baby carrots, sliced

1/2 bag of Quorn Chick'n Tenders (optional)

sauce:

1 cup water

4 Tbsp lime juice

6 Tbsp creamy peanut butter 

1 Tbsp Sriracha chili sauce (more or less depending on your heat preference)

3 Tbsp honey

4 Tbsp soy sauce, low sodium (or Bragg's Liquid Aminos)

3 tsp ground ginger

2 tsp minced garlic

garnish:

1 cup peanuts

1/2 cup cilantro, chopped

Directions:

In a large skillet, saute chick'n and veggies in oil.  Cook linguine according to package directions.  Make the peanut sauce by whisking together all sauce ingredients in a bowl.  Add drained noodles to the skillet with the chick'n and veggies.  Mix the sauce with the noodle mixture.  Cook for ~5 minutes, stirring occasionally.  Top with peanuts and cilantro.

Recipe adapted from: http://onceamonthmom.com/thai-peanut-noodles/ 

Piada Wrap

This is another recipe inspired by a recent restaurant visit.  This time, the restaurant was Piada in Columbus, Ohio.  The restaurant kind of reminds me of an Italian Chipotle.  You have a very thin, almost tortilla like, bread that is filled with angel hair pasta and your selection of veggies and topped with some sauce of your choosing.  I have to admit that when I first heard of it I couldn't quite picture that it would be so tasty.  But it is so good!  Being almost 45 minutes away from the nearest Piada, I had to try to figure out how to get my fix at home.  Here is what I came up with - it was great!

Ingredients:
1 package of La Tortilla Factory Smart & Delicious Soft Wrap Tomato Basil flavor
(or you can make your own authentic Italian piada bread by following this link: http://www.youtube.com/watch?v=f9HZJImzt8s, http://www.mypiada.com/ourmenu.aspx, using olive oil instead of lard, of course)
1/2 box of angel hair pasta
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp Earth Balance buttery spread
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
1/4 cup dairy free Parmesan cheese topping
A few handfulls of each of the following:
    artichoke hearts, chopped
    black olives, sliced
    cucumbers, diced
    zucchini, diced
    mushrooms, chopped
    red onion, diced
    red bell pepper, diced
    white kidney beans, canned, drained and rinsed
 
Directions:
Boil pasta according to package directions.  Heat butter in skillet over medium heat and add garlic - cook for 2-3 minutes.  Add cooked pasta to skillet and stir in cheese, basil, and parsley.  Toss to coat and cook for 1-2 minutes.

Decide whether you prefer a cold sandwich or a hot sandwich.  If you want a cold sandwich, leave the veggie toppings raw.  If you want a hot sandwich, take the veggies and lightly saute them in a skillet with a touch of olive oil over medium heat until just warmed and tender-crisp.
Top with store bought or homemade pesto sauce or opt for a roasted red bell pepper pesto (I used the roasted red pepper pesto recipe this time and it accompanied the piada wrap well.)

Warm the tortilla and place a heap of the herbed angel hair pasta in the middle.  Top with veggie toppings.  Finally place a bit of the pesto sauce of your choice.  Wrap it up and enjoy with a side of steamed broccoli for a complete meal.

Pesto recipes taken from: http://www.kalynskitchen.com/2011/09/recipe-for-easy-penne-pasta-with.html and http://www.veggieconverter.com/2011/10/roasted-red-pepper-penne-vegan.html

Turkish Turlu with Rice

I went to a Turkish restaurant and had this dish.  It was SO good (not to mention so healthy) that I had to try to re-create it at home.  It was such an easy, hearty meal for the whole family!  I will definitely be making this many more times.

Ingredients:
1.5 lbs zucchini, cut into large, bite size pieces
1 lb asian eggplants, cut into large, bite size pieces (I omitted because I don't especially like eggplant)
3 large carrots, cut into large, bite size pieces
2 green or red bell peppers, cut into large, bite size pieces
2 medium Yukon Gold potatoes (3/4 lb), peeled and diced
2 medium sweet potatoes, peeled and diced
1 red onion, sliced 1/2 inch thick
3 Tbsp olive oil
1 garlic clove, thinly sliced
1/4 tsp ground allspice
1 tsp ground coriander
2 cups canned tomato sauce, low sodium
1/2 cup canned chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
season with dried Dill if desired
White or brown rice

Directions:
Preheat oven to 425 degrees.
In a large bowl, toss eggplant, carrots, bell peppers, potatoes, onions, olive oil, garlic, allspice and coriander. Season with salt and pepper if desired.  Transfer to a large cookie sheet with raised edges or roasting pan.  Roast in oven for 45 minutes, stirring every 15 minutes to ensure even cooking.  Meanwhile, toss zucchini in a bit of olive oil to lightly coat.  After the vegetables in the oven have roasted for 45 minutes, add the zucchini to the roasting pan and cook for another 15 minutes.  Stir in tomato sauce and chickpeas and cook for an additional 10 minutes to blend flavors.  Remove from oven.  Stir in parsley and cilantro.  Serve atop rice and garnish with a sprinkling of dill.  Serve alongside hummus and pita bread for an authentic middle eastern meal!

Recipe taken from: http://www.foodandwine.com/recipes/turlu-turlu

Northstar Burger

I have had many veggie burgers in my life...but this one is EXCELLENT...and probably one of my all time favorites!  It is a staple in our household, especially as warm weather arrives, seeming to beckon my taste buds to crave a nice, big burger.   It is a copy-cat recipe inspired from the famous Northstar Burger at Northstar Cafe in Columbus.  Don't let the ingredients frighten you.  The beets are such an amazing source of nutrition and they add a mildly sweet flavor to this burger.  Seeing that it is packed with wonderfully nutritious beans, grains, and vegetables it is truly a burger to LIVE for...not to die for ;)  This burger is an excellent way to sneak some health veggies into your family's meal without them even noticing it.

Ingredients:

3/4 - 1 cup cooked brown rice 

1 onion, diced small

3 large red beets (about 1 lb)

3-4 cloves garlic, minced

1 can black beans, drained and rinsed

juice from 1/2 lemon

1 Tbsp olive oil

2 Tbsp fresh parsley, chopped

1 tsp ground coriander

1/2 tsp dried thyme

2 Tbsp all purpose flour

whole wheat buns

burger toppings (lettuce, tomato, onion, etc)

spicy brown mustard

Directions:

Heat oven to 375 degrees.  Wash beets and cut off stems.  Place beets in aluminum foil, lightly spraying with oil prior to sealing the foil pouch closed.  Place foil pouch on cookie sheet and roast in the oven for 45-60 minutes.  Remove from oven and allow to cool for at least 10 minutes.  Peel skins from beets (the skins should come off very easily at this point).  Slice the beets.

Meanwhile, place onion and garlic in skillet with a bit of oil.  Heat over medium-high heat until onions are tender and garlic is fragrant.  

Place black beans and sliced beets into a large bowl.  Mash together with a potato masher.  Add rice, cooked onion and garlic mixture, lemon juice, olive oil, and all the spices.  Mix together.  Add flour and continue to mix until you see no more dry flour.  

Heat a large skillet over high heat.  Add a few Tbsp of olive oil.  Using your hands, scoop out about a cup of the burger mixture and shape into a patty using your palms.  Set it in the pan, where it should immediately begin to sizzle (if it doesn't sizzle, then wait a minute or two before cooking any more to allow the pan to heat the oil).  Add as many patties as the pan will allow.  Once all patties have been added, reduce heat just a touch and cook for ~2 minutes and then flip.  You should see a nice crust on the cooked side.  Cook the other side for an additional 2 minutes.  Burgers are fragile, but just reshape with spatula if needed.

Serve burgers atop whole wheat buns with spicy brown mustard, lettuce, tomato, onion, etc.  We had these with sweet potato fries, which was a hit for my toddler.  Enjoy!

Recipe adapted from: http://www.thekitchn.com/restaurant-reproduction-bestev-96967

Risotto with Pesto and Peas

Ingredients:

3 leeks, white and light green parts only, thinly sliced

2 Tbsp Earth Balance buttery spread

1 cup arborio rice

1 cup frozen peas, thawed

3/4 cup pesto (store bought or home made)

1 cup Daiya non-dairy shredded mozzarella style cheese

1/4 cup non-dairy Parmesan style cheese

Directions:

Bring 6 cups water and 1 tsp salt to a simmer in a medium saucepan over medium heat.  Add sliced leeks and cook until tender, 3-4 minutes.  Remove leeks with a slotted spoon and place into a bowl for later use.  Adjust heat to keep broth at a gentle simmer.

Meanwhile, heat 1 Tbsp butter in a large skillet over medium-high heat.  Add rice and cook, stirring, for 1 minute.  Add 2 cups of the hot leek broth to the rice.  Cook, stirring occasionally, until almost all liquid is absorbed, about 6 minutes.  Continue to regularly adjust heat to keep risotto at a gentle simmer.  Add 1 more cup of broth and continue to cook and stir until almost absorbed, about 5 more minutes.  Add leeks, peas, and 1 more cup of broth and cook until almost absorbed, about 5 minutes.  Taste the rice.  If it is not fully cooked, continue to add a little more broth and stir until absorbed and rice is done.

Stir in remaining 1 Tbsp butter.  Remove from heat.  Stir in pesto and cheeses.  

  

I served this with steamed broccoli and garlic toast to make a meal.  Delicious!

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/risotto-with-pesto-and-peas-recipe/index.html

BBQ chick'n pizza

For the crust: 
2.5-3 cups all purpose flour (you could also do 1.5 cups white flour and 1 cup wheat flour.  I plan to try that next time)
2 Tbsp sugar
2 1/4 tsp rapid rising yeast
1/2 tsp salt
1 cup very warm water
2 Tbsp oil
       This recipe makes 2, large thin crust pizzas

For the toppings:
When I make a pizza I just try to clean out my frig!  I put as many toppings as possible that seem to go together. I try to make sure there are several servings of veggies on it.  Basically, it should be like a salad on top of the pizza!  This is how I get my son to eat his veggies...and his Daddy, too ;)

For this pizza, I topped with:
Quorn brand chick'n tenders, ~1.5 cups chopped into small pieces (you could also substitute black beans instead of the chick'n)
~1/4 cup Sweet Baby Ray's BBQ sauce (It's the best!)
corn
red onion, diced
tomato, diced
spinach, coarsely cut
parsley, chopped
cilantro, chopped

Directions:
To prepare crust, combine 1 cup flour, sugar, yeast, and salt in a large bowl.  Gradually add water and oil to the mix.  Mix with a mixer at low speed until moistened, then beat at medium speed for 2 minutes.  Add the remaining 1.5-2 cups of flour and mix by hand until dough pulls away from the sides of the bowl.
On a floured surface, knead in ~1/4 cup of flour until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for about 15 min.  Then, press dough out onto 2, 12-inch pizza pans.  Prick randomly with a fork.  Let rest for an additional 10-15 min.   Brush crust lightly with olive oil.
Preheat oven to 450 degrees.  Spread a thin layer of BBQ sauce onto the crust.  Place chopped chick'n in a cup and coat lightly with BBQ sauce.  Once coated, spread evenly onto pizza crust.  Top with remaining ingredients.  Finally sprinkle a little cheese on top of the pizza.  Place in oven and bake for ~10 minutes or until crust is golden and center is done.

Recipe adapted from: http://www.food.com/recipe/almost-like-papa-johns-pizza-dough-177072

Creamy Chick'n Pockets

Ingredients:

2 Tbsp olive oil

1/2 bag of Quorn Chick'n Tenders, thawed

1/2 cup onion, chopped

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp pepper

1 Tbsp Earth Balance buttery spread

3 oz Tofutti brand dairy-free cream cheese

1/4 tsp Mrs. Dash table blend seasoning

2 Tbsp soy milk

1 package Simply Pillsbury bread dough, cut into 8 equal parts

topping: 1 Tbsp Earth Balance buttery spread, 1/4 cup Italian bread crumbs

 Directions:

Preheat oven to 375.  Heat oil in a medium skillet over medium high heat.  Add onion and garlic.  Cook ~1 minute.  Add chick'n.  Continue to cook until chick'n is slightly browned and onion is translucent.

Meanwhile, in a medium bowl microwave 1 Tbsp butter and cream cheese to soften and combine.  Stir in the cooked chicken, onions, garlic.  Add seasonings and milk.  Mix well.

Cut Pillsbury dough into 8 equal circles and flatten with the palm of your hand to make thin disks.  Place a spoonfull of the chicken and sauce mixture in the middle of each disk.  Bring up the edges and pinch to close. Place seam side down on a cookie sheet.

Melt the remaining 1 Tbsp Earth Balance buttery spread and brush on top of each pocket.  Sprinkle with Italian bread crumbs.  Bake 11-13 minutes or until golden brown.

I served this with steamed broccoli.

Recipe adapted from: http://penniesonaplatter.com/2011/02/16/creamy-chicken-pockets-2/

Spinach Tortellini Soup

I try not to use a lot of cheese ingredients, but this was one of those occasions where I did.  You can certainly use vegan ravioli as an alternative to the tortellini (which is often available in specialty stores) or you could simply substitute the tortellini with a small, plain pasta if you are looking for a dairy free alternative.  Either way, it is sure to please!

Ingredients:

8 cups vegetable stock, low sodium

2 cloves garlic, minced

1/2 onion, diced

1 1/4 tsp Italian Seasoning

1, 14.5 oz can diced tomatoes with juice, low sodium

2 cups baby spinach, coarsely chopped

1, 22 oz bag frozen tortellini (I used small ravioli because it was cheaper)

1/4 tsp salt (optional)

red pepper flakes (optional)

Directions:

In a large pot, sautee onion and garlic in a little bit of olive oil until tender.  Add stock, tomatoes, Italian seasoning and salt.  Bring to a boil and allow to simmer for 5 minutes.  Add tortellini and spinach.  Continue boiling until pasta is done.  Garnish with red pepper flakes if desired.  Serve with warm, crusty bread.

Recipe adapted from: http://www.aroundmyfamilytable.com/2011/09/spinach-tortellini-soup/

Rigatoni and Zucchini with Basil Pesto

Pesto is so easy, and it's a great way to give variety to sandwiches, pastas, and more.  It can be made many different ways (basil, spinach, red bell pepper, etc.) and all are so simple and delicious.  This is another version of the basil type of pesto that my whole family enjoyed.

Ingredients:

1/2 box of Rigatoni pasta, cooked according to package directions and reserving 1/2 cup pasta water

2 medium zucchinis, diced

1 Tbsp garlic, minced

1 Tbsp olive oil

2/3 cup basil pesto (ingredients below)

• 2 cups fresh basil leaves
• 3-4 cloves garlic, minced
• 1/2 cup pine nuts (for a cheaper option, I chose to use sunflower seeds instead - plus this is a great alternative for those with nut allergies)
• 3/4 cup Parmesan cheese
• 1/4 cup lemon juice
• 1/2 cup olive oil

Directions:

Cook pasta according to package directions, reserving 1/2 cup of the pasta water for later use.

As pasta cooks, prepare basil pesto as follows: Place all ingredients in the blender/food processor except oil. Begin blending, gradually increasing speed.  Slowly drizzle olive oil into the blender while blending until all ingredients are mixed well.

Heat 1 Tbsp oil in a medium/large skillet over medium heat.  Add minced garlic and cook for 1 minute.  Add zucchini and stir fry for ~5 minutes, until tender crisp.  Add 2/3 cup of the pesto sauce, cooked pasta, and 1/2 cup of the reserved pasta water.  Stir together until well combined.

Recipe adapted from: http://www.kalynskitchen.com/2011/09/recipe-for-easy-penne-pasta-with.html

Tex Mex Calzones with Avocado Salad

Tex Mex Calzone

Ingredients:

1 lb Yives ground beef style crumbles (You could also substitute 1-2 cans of beans with this or you could use the Lentil and brown rice beef substitute)

1/2 cup onion, chopped

2 cloves garlic, minced

3/4 tsp ground cumin

1 tsp chili powder

1/2 cup red bell pepper, chopped

3/4 cup salsa verde (green salsa)

1 can simply Pillsbury dough (or make your own pizza-style dough)

1 cup Daiya dairy -free shredded cheddar style cheese

Directions:

Preheat oven to 425.  Heat a large skillet over medium heat.  Add beef-style crumbles (or beans if you choose) and cook ~5 minutes.  Add onion and garlic.  Continue to cook an additional 4-5 minutes or until onions are translucent.  

Add spices and cook for 1 minute to bring out the flavors.  Add chopped pepper and cook for another 3 minutes, until beef has browned and veggies are soft.  Remove mixture from heat and stir in salsa.

Unroll dough and divide into 4 equal parts.  Press and stretch each part into a square shape.  Place 1/2 of the beef mixture in the center of the dough square and top with a sprinkling of cheese.  Fold the dough over the beef mixture and press edges with a fork to seal.

Bake 10-12 minutes or until golden brown.  

Recipe adapted from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=653363

Avocado Salad

Ingredients:

1 ear of corn (or ~1 cup frozen corn)

~1 cup cherry tomatoes, sliced in half

1 avocado, diced

2-3 green onions, sliced

1 Tbsp lime juice

Directions:

sautee corn in a skillet over medium heat in a little bit of oil until tender crisp.

Combine all ingredients into a bowl.  Gently toss to combine

A Little Bit of Everything Smoothie

Green smoothies are the best!  They take potent, green veggies and combine them with fruit to make them more tasty.  My toddler loves them...and that is saying a lot!  I usually make enough to fill a large cup and I find that he usually sucks down 3/4 of the smoothie before I even go to take a sip!  These smoothies are a great way at disguising the vegetables.  You really can't hardly taste them!  I try to use these smoothies on days where it seems that I haven't gotten a whole lot of veggies into my diet.  Give them a try!  Below is one recipe that I typically use to "clean out my frig".

Ingredients:

1/2 cup non-dairy milk

1/2 cup red grapes

1 orange, peeled and halved (I used 2 clementines for this)

2 baby carrots

1/2 peach (I used frozen)

1 cup strawberries (I used frozen)

1/2 cup broccoli

1/2 cup spinach

1/2 cup pineapple (I used frozen)

1 cup ice cubes (probably not needed if you use frozen fruits)

Directions:

Blend all ingredients on high until smooth.  If too thick, add extra milk to thin.

Recipe taken from: http://www.vitamix.com/recipes/

Banana, Apple, Oatmeal Smoothie

Have you ever thought of putting oats in a smoothie?  Well, it's delicious...not to mention nutritious! Oats add protein and fiber to the smoothie.  Oats have been shown to help lower cholesterol and promote cardiovascular health.  The oats also add thickness to the smoothie which makes it taste more like a meal.  You can add oats to any smoothie recipe (starting with ~1/4 to 1/2 cup).  Here is a recipe that I used this week.

Ingredients:

1 cup dairy-free milk or water

4 oz container of soy yogurt (I used Stoneyfield Farms O'Soy peach flavored)

1/2 banana

1/4 cup quick, uncooked oats

1/2 apple, seeded

1/4 cup dried cranberries

1/8 tsp cinnamon (optional)

1 tsp flax meal (to add a little extra fiber and omega 3)

Directions:

Blend on high until smooth.  

This is more of a milky consistency, but I am sure you could opt for a frozen banana or ice cubes to make it a bit icy-like.  I liked it just how it was, though.  

My toddler loves smoothies and this is a great way to get good calories, protein, fiber, and fruits/veggies into his diet!

Recipe adapted from: http://www.vitamix.com/recipes/

Taco Pasta

This was a family (and kid) favorite!


Ingredients:
1 package of Yives brand vegan beef style crumbles
8-12 ounces small shell pasta
1 small onion, chopped
1 clove garlic, minced
1 (14 oz) can Rotel diced tomatoes with mild green chili peppers, drained
1 packet (~4 Tbsp) taco seasoning
3 oz Tofutti brand dairy free cream cheese
1/2 cup Tofutti brand dairy free sour cream
1/4 cup cilantro, chopped

Directions:
Cook pasta according to package directions.  Prior to draining, reserve 1/2 cup of pasta liquid and set aside.
In a large skillet, brown beef style crumbles in a little bit of olive oil.  Add chopped onions and garlic.  Cook for ~2 minutes.  Add diced tomatoes and taco seasoning and let simmer over medium heat for 3-5 minutes.
Stir in cooked pasta, cream cheese, sour cream, and reserved pasta water.  Continue to stir until melted and combined.  When serving, top with cilantro.

Recipe taken from: http://www.the-girl-who-ate-everything.com/2011/07/taco-pasta.html

Risotto Primavera

I didn't get a chance to snap a pic of this one, but please try it anyway!

Ingredients:
3.5 cups vegetable broth, low sodium
2 tsp olive oil
1 medium onion, chopped (~1/2 cup)
1/4 cup shredded carrots
1 cup medium grain rice
1 cup broccoli floweretts
1 cup frozen sweet peas
1 small zucchini, diced
2 Tbsp dairy free Parmesan cheese

Directions:
In a 2 qt saucepan, heat broth over medium heat
Meanwhile, in a 3 qt saucepan, heat oil over medium-high  heat.  Add onion and carrots.  Cook, stirring frequently until crisp-tender
Stir in rice.  Cook, stirring frequently, until rice begins to brown.
Reduce heat to medium.  Pour 1/2 cup of the hot broth over rice mixture.  Cook uncovered, stirring frequently until broth is absorbed.  Continue cooking 15-20 minutes, adding broth  1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.  Add broccoli, peas and zucchini with last addition of broth.  Sprinkle with cheese.

Recipe adapted from: Betty Crocker Easy Everyday Vegetarian