tag:blogger.com,1999:blog-21511176494818261112024-03-05T15:45:34.580-08:00PUMPKIN SPICEa blog about life, veg*nism & whatever else comes up!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-2151117649481826111.post-38669397141083306152012-02-21T09:38:00.000-08:002012-02-21T09:38:08.452-08:00Nutty Granola<div class="separator" style="clear: both; text-align: left;">Yep the date is off on my camera! LOL I just made this on Monday. This was so delicious! My friend said it tasted like Quaker Granola and that was a huge compliment since it's my favorite kind! (and hers too!) :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can add raisins, dried cranberries, etc. to this recipe - I put in what I like... so have fun with it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3DmWRjpEHcwVnloVj-xMXwvgT0wjyoPg6gEbNxa4cyjkiVm4ycEgg8CEJGLG0dugicnLJqfGo3rANJ83qdlKnAiO6zvWS8amFBXJE69mQ9xUIn0jc_UnNlWD2XTWJPUz_nglRJYsK3k/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3DmWRjpEHcwVnloVj-xMXwvgT0wjyoPg6gEbNxa4cyjkiVm4ycEgg8CEJGLG0dugicnLJqfGo3rANJ83qdlKnAiO6zvWS8amFBXJE69mQ9xUIn0jc_UnNlWD2XTWJPUz_nglRJYsK3k/s320/granola.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2l02Fff89xqCvkgQP1vowJNe32JwxojwfGqzp5ziZBv2rqqZ_NaB1K9GYTfGiWoackGKihbJjEkseELNM_6WKEY2DJSn4g_tXopS2-ZJjAQCy4alr3XaxJ4In_Lo7S_eRMGZuESLUYBA/s1600/granola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2l02Fff89xqCvkgQP1vowJNe32JwxojwfGqzp5ziZBv2rqqZ_NaB1K9GYTfGiWoackGKihbJjEkseELNM_6WKEY2DJSn4g_tXopS2-ZJjAQCy4alr3XaxJ4In_Lo7S_eRMGZuESLUYBA/s320/granola2.jpg" width="320" /></a></div>You'll need:<br />
<br />
3 cups rolled oats (not instant)<br />
1/4 cup melted coconut oil (I used organic virgin coconut oil) *you can use regular cooking oil<br />
1/2 cup pure maple syrup<br />
1/4 cup chopped pecans<br />
1/4 cup chopped almonds<br />
1/4 cup chopped cashews<br />
1/4 cup chopped walnuts<br />
3 heaping tablespoons flaxseed meal<br />
3/4 cup sweetened shredded coconut<br />
1/4 tsp. cinnamon<br />
1/4 tsp. salt<br />
<br />
Preheat oven to 250 degrees. Line a baking sheet with non-stick aluminum foil or parchment paper. (you can also use a non-stick baking sheet, but I would still spray it with a non-stick spray. <br />
<br />
Put the rolled oats in a large bowl and add in the salt, cinnamon and flaxseed meal and mix well. Now add in the coconut oil and make sure all the oats get coated well. Next add in the nuts and coconut and combine with oat mixture. Now add in the maple syrup and mix gently until combined thoroughly.<br />
<br />
Place mixture on the baking sheet and bake for 30 minutes mixing every 10 minutes or so. You want mixture to be toasted, but not very brown. Enjoy! It was wonderful with vanilla almond milk!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com1tag:blogger.com,1999:blog-2151117649481826111.post-74529442021020418742012-01-23T10:07:00.000-08:002012-01-23T10:07:40.625-08:00Barley Mushroom Burgers<div class="separator" style="clear: both; text-align: center;">Right out of the oven... nice and crispy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOlZfFk01a7UrFd7z8Eu-gAp31N4CIpi83_9uwszHA0c6rxmRjb38AU1e8f1gmkGHe_jDYnMK5g14FsCCGzPZLzfm21FyxF-EkLFybiTshtnyDiKkUKDuO-RqG932m9ndTtdbXw6lDKs/s1600/barleyburger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOlZfFk01a7UrFd7z8Eu-gAp31N4CIpi83_9uwszHA0c6rxmRjb38AU1e8f1gmkGHe_jDYnMK5g14FsCCGzPZLzfm21FyxF-EkLFybiTshtnyDiKkUKDuO-RqG932m9ndTtdbXw6lDKs/s1600/barleyburger.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Before the oven...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiF89VN7H6Gs8wHb8NXfCQGYZo2Fa12VCZ5Lb5zPrwgTBx1bqS6p_Z2vTKDm9bySPr0tOeJQKf83g6NtvJ4jumMrGkF-efCrL7AsFdB-NlsGt1oox3666gBsPHc7D-99cB-s9oBsAP6g/s1600/barleyburger2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiF89VN7H6Gs8wHb8NXfCQGYZo2Fa12VCZ5Lb5zPrwgTBx1bqS6p_Z2vTKDm9bySPr0tOeJQKf83g6NtvJ4jumMrGkF-efCrL7AsFdB-NlsGt1oox3666gBsPHc7D-99cB-s9oBsAP6g/s1600/barleyburger2.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I am addicted to these burgers! They are delicious and filling and everyone I've made them for just loves them! I got the recipe from Vegetarian Times. I sometimes top them with vegenaise or tzatziki sauce... or Hidden Cashew Ranch Dressing from fatfreevegan.com. <a href="http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html">http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html</a> They're even good plain! I baked them in the oven ... I put a little grapeseed oil on some non-stick foil and baked them at 350 until golden brown.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here's the recipe:</div><div style="text-align: left;">Serves 6 </div>1/2 cup uncooked quick-cooking barley <br />
<br />
1 large egg, well beaten <br />
<br />
1 cup low-fat ricotta cheese <br />
<br />
1 cup shredded cheddar cheese <br />
<br />
1 cup minced mushrooms <br />
<br />
1/2 cup dried breadcrumbs <br />
<br />
1/4 cup minced parsley <br />
<br />
Salt and freshly ground black pepper ***I add in granulated garlic as well<br />
<br />
Directions<br />
<br />
Cook barley according to package directions. Set aside. <br />
<br />
Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture. <br />
<br />
Spray large nonstick skillet or griddle with cooking spray. When it is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until skillet is full, but take care not to overcrowd. Cook until golden, 5–7 minutes each side. Using spatula, turn “burgers” over carefully, and cook until mixture is firm and cheese has melted. Remove from skillet, and set aside. Repeat until mixture is used up. Serve. <br />
<br />
Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-38604197831071198702012-01-23T09:38:00.000-08:002012-01-23T09:41:12.257-08:00Zucchini, Barley & Goat Cheese Bake<div class="separator" style="clear: both; text-align: center;">Before going into the oven:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78nAO7f-lIfruIoSTAMpUB5f-OantCjTcOS5aHTWHmd3XHPrrQXw1Ir2eCifgn6xDzgmIG2mnd_sLHvUn85YuZh6k3RsdgOttrhZkmYdep8bv2Up9RD9t8a0pTqaIsYUuiC7IUAsqk8E/s1600/misc3+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78nAO7f-lIfruIoSTAMpUB5f-OantCjTcOS5aHTWHmd3XHPrrQXw1Ir2eCifgn6xDzgmIG2mnd_sLHvUn85YuZh6k3RsdgOttrhZkmYdep8bv2Up9RD9t8a0pTqaIsYUuiC7IUAsqk8E/s320/misc3+001.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Right out of the oven:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOw-5v8qCa4rPvS7JHzY5rhHG4H6NU9Ef3nJ1oBQZVPY2Ss-XEIgJmEy_1Fp-SvXqcic9ccqal9iflUJI6Li56hZCey6_fzZbLIlokSPQQW59KfAogo-EfMttbOkFplgbKnG9q3QNbn4/s1600/misc3+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOw-5v8qCa4rPvS7JHzY5rhHG4H6NU9Ef3nJ1oBQZVPY2Ss-XEIgJmEy_1Fp-SvXqcic9ccqal9iflUJI6Li56hZCey6_fzZbLIlokSPQQW59KfAogo-EfMttbOkFplgbKnG9q3QNbn4/s320/misc3+004.jpg" width="320" /></a></div>This is soo delicious!! It's especially good the day it's made since the zucchini is nice and firm, but it's still very good afterwards as well. The zucchini didn't turn into mush at all; I just had it for lunch (made this yesterday) and the zucchini held up very nicely. I brought some in for my friend and she loved it as well! <br />
<br />
You'll need:<br />
<br />
1 cup barley, cooked<br />
5 small zucchini, diced<br />
1/2 red onion, diced small<br />
5 oz. goat cheese (more if you'd like), save a few tbsp. for the top of the casserole<br />
3 tbsp. butter or margarine (I used Smart Balance), melted<br />
1/2 cup grated pecorino romano cheese<br />
1 egg, beaten well<br />
1/2 cup Italian style bread crumbs<br />
granulated garlic/salt/pepper, to taste<br />
<br />
Preheat oven to 350 degrees. <br />
<br />
Mix the zucchini and onion with the melted butter. Next add in the barley and combine well. To that, add the grated cheese, beaten egg, garlic, salt & pepper; mix well and then add in the bread crumbs. Once all is combined, fold in the crumbled goat cheese and put into a greased baking dish. Top with reserved goat cheese. Bake for about 30 minutes or until golden brown. Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-8405037431297029752011-09-13T09:15:00.000-07:002011-09-13T09:17:41.396-07:00Broccoli/Spinach & Goat Cheese Bisque<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsmQv6oYM9UT665D0Sd1YQ_EQuDGu5k3GdGPywNvCUwI3YoQs6wdEWnra-7f0qYBbtkCkIQKmG7B0TSPFf2nIajBKr2hnIBoKofr5eJXc39TS0ARzgT2a3LcVX-vCB4pKNK3xfl5wzPQ/s1600/IMG_20110911_150936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsmQv6oYM9UT665D0Sd1YQ_EQuDGu5k3GdGPywNvCUwI3YoQs6wdEWnra-7f0qYBbtkCkIQKmG7B0TSPFf2nIajBKr2hnIBoKofr5eJXc39TS0ARzgT2a3LcVX-vCB4pKNK3xfl5wzPQ/s1600/IMG_20110911_150936.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>OMG - this is sooo good! Don't let this horrible picture stop you from making this! Rachael Ray had a recipe for a broccoli soup in her magazine and I just changed it and came up with this! :)<br />
<br />
You'll need:<br />
<br />
16 oz. frozen broccoli florets, thawed<br />
10 oz. frozen spinach, thawed<br />
2 russet potatoes, peeled and chopped<br />
11 oz. goat cheese<br />
8-10 cups of water (or you can use vegetable broth) (use 10 cups of water if it comes out too thick)<br />
1/2 tbsp. granulated onion powder<br />
1 tbsp. granulated garlic powder<br />
1/8 cup orzo pasta, uncooked (optional)<br />
salt to taste<br />
<br />
In a large pot heat the water, broccoli, spinach, potato and spices for about 20 minutes or until the potatoes are soft. Then add in the goat cheese in chunks and using an immersion blender - blend the soup until it's smooth and velvety. Taste and add salt if needed. Then add in orzo pasta and let cook until tender. This soup is really easy and delicious! Enjoy!<br />
<br />
If you don't have an immersion blender, let soup cool down and use a regular blender or food processor.Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-16489842809348218842011-09-09T08:22:00.000-07:002011-09-13T08:47:28.873-07:00Red Quinoa and Pistachios with Dijon Vinaigrette<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_Tgdq5T68u3_j0B2JbPLlda39SQhhxWzQLDxASY03Uf7eJqPyb_qdq9IFrp4TqZSJMHdvoATgePJU_Ymmi-7F07nz_k84Z0DRvKQ_ioueYDvpYvQCwHQKO3aokSxYR48IOzt6A0iztk/s1600/IMG_20110907_185254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_Tgdq5T68u3_j0B2JbPLlda39SQhhxWzQLDxASY03Uf7eJqPyb_qdq9IFrp4TqZSJMHdvoATgePJU_Ymmi-7F07nz_k84Z0DRvKQ_ioueYDvpYvQCwHQKO3aokSxYR48IOzt6A0iztk/s320/IMG_20110907_185254.jpg" width="320" /></a></div> Sorry for the terrible cellphone pic!! :(<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>This is awesome and super simple!!!<br />
<br />
You'll need:<br />
<br />
1 cup red quinoa (cooked according to package directions)**in the cooking water I added 1 tsp. turmeric<br />
1/2 cup pan-toasted pistachos, chopped coarsely<br />
1 large garlic clove, minced<br />
1 tsp. dijon mustard<br />
3 tbsp. extra virgin olive oil<br />
2 tbsp. red wine vinegar<br />
salt to taste<br />
<br />
Make the vinaigrette by whisking together the dijon mustard, garlic, salt, oil and vinegar; taste to see if you need more vinegar/oil. I like a lot of vinegar so I'm heavy-handed with that and usually add a little more. Put the cooked quinoa in a bowl and fluff with a fork, add in the vinaigrette and mix well. Season with salt if needed; mix in pistachios. Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com1tag:blogger.com,1999:blog-2151117649481826111.post-30253648890152461712011-09-09T06:27:00.000-07:002011-09-09T06:29:38.384-07:00Red Quinoa & Spinach Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lS4rruiQx2IIun8Be_bh0ETY7oUenO554PdVxCEJLeft3kUrvMLHOW2QeEm31Ynb1ynBIN0FsE05be_vgP2KomuoXCSNXN1ecv7u7ZE03RN5D57w4nO4WVwTvFqnWPeUVJy1KvlFe6g/s1600/IMG_20110522_155744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lS4rruiQx2IIun8Be_bh0ETY7oUenO554PdVxCEJLeft3kUrvMLHOW2QeEm31Ynb1ynBIN0FsE05be_vgP2KomuoXCSNXN1ecv7u7ZE03RN5D57w4nO4WVwTvFqnWPeUVJy1KvlFe6g/s1600/IMG_20110522_155744.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTsGs0bVq8IAfdY5h98z3HUWAG5vaN4Mlh_-J2VLHFtqHD5HWju4QV8399FgvX6hP8jKkcbIKCvc9MhKIv8hEyFhXSO3NSRhkfW5vATkogVtRMzQorzbaHIHXoByoeVyh0hk9uFXgXmY/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTsGs0bVq8IAfdY5h98z3HUWAG5vaN4Mlh_-J2VLHFtqHD5HWju4QV8399FgvX6hP8jKkcbIKCvc9MhKIv8hEyFhXSO3NSRhkfW5vATkogVtRMzQorzbaHIHXoByoeVyh0hk9uFXgXmY/s1600/Untitled.jpg" /></a></div> You'll Need:<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
2 cups cooked red quinoa (which is 1 cup dry)<br />
1 red onion, chopped fine<br />
2 garlic cloves, minced <br />
1/2 10 oz. bag of frozen chopped, leaf spinach (drained well)<br />
1 1/4 cups Friendship cottage cheese (I'm particular with my cottage cheese - seriously it's the best one)<br />
2 tbsp. sour cream (if you don't have it - leave it out)<br />
3 tbsp. grated cheese<br />
2 eggs<br />
part skim grated mozzarella (to sprinkle on top - maybe 1/2 cup)<br />
<br />
**this definitely needs some salt - quinoa is VERY bland. **I recommend adding some salt after the quinoa is cooked and taste. <br />
<br />
Cook quinoa as per package directions... saute' onion and garlic in a little olive oil until soft... in a separate bowl combine cottage cheese, sour cream, grated cheese, spinach and eggs... then add in onion and garlic mixture; mix well. Add in quinoa and mix well again. Spray a pan w/ non-stick spray (I used an 8x8 pan) and put mixture in ... top with a sprinkling of extra grated cheese and mozzarella. Bake at 350 for 25 minutes or until set and golden brown.<br />
<br />
This seriously tasted like a potato pancake to me. :) I hope you enjoy it!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-40017059401580264572011-09-02T07:52:00.000-07:002011-09-02T07:55:44.114-07:00"Meat"balls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzlIXjJIGs6niDqsyExcUBhTsqo1JyJlmhyphenhyphen1vBxC-cmhiQQS0Jg5oxkzZiCEVwGv-ug7x4b30EVsL0EyaIDiC6BSefrxzxNi7HWgfZ3krFa8BwUPVi0z3ElvF1HP57e5-zmpjwmvJxiE/s1600/IMG_20110824_180757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzlIXjJIGs6niDqsyExcUBhTsqo1JyJlmhyphenhyphen1vBxC-cmhiQQS0Jg5oxkzZiCEVwGv-ug7x4b30EVsL0EyaIDiC6BSefrxzxNi7HWgfZ3krFa8BwUPVi0z3ElvF1HP57e5-zmpjwmvJxiE/s320/IMG_20110824_180757.JPG" width="320" xaa="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOyc_rjFJ0dN81ggRVJt2RbpXAdjr4b8S5b1iM2HbvyQQLiwx-msY8lebLmIevPfDyPmyj78X-a0hyIMQkn29GDYTi2s8cTVnH-WNiwJ9hkIHU-7ZaoLeFi9zK7FDJqMBnyXLS1afxsY/s1600/IMG_20110824_180540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOyc_rjFJ0dN81ggRVJt2RbpXAdjr4b8S5b1iM2HbvyQQLiwx-msY8lebLmIevPfDyPmyj78X-a0hyIMQkn29GDYTi2s8cTVnH-WNiwJ9hkIHU-7ZaoLeFi9zK7FDJqMBnyXLS1afxsY/s320/IMG_20110824_180540.JPG" width="320" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Before going into the oven </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEZZOZwTlaeQwJaecfh-QNrQKo2zqji35mYwMesLTPw1cVvrx2qy4z3tEzUHuaAGYBePja_0K6AsrOxU6XSC8ARvUoqLj_ibHyAgAbQJV0X0Wq-_-Q2yecgkxUc8BwxuH8rRsGOLjgsQ/s1600/IMG_20110824_173219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEZZOZwTlaeQwJaecfh-QNrQKo2zqji35mYwMesLTPw1cVvrx2qy4z3tEzUHuaAGYBePja_0K6AsrOxU6XSC8ARvUoqLj_ibHyAgAbQJV0X0Wq-_-Q2yecgkxUc8BwxuH8rRsGOLjgsQ/s320/IMG_20110824_173219.JPG" width="320" xaa="true" /></a></div>This recipe was posted at vegetarian_group@yahoogroups.com that I believe was from allrecipes.com. These meatballs have a great texture and I had them dipped in BBQ sauce! :)<br />
<br />
You'll Need:<br />
<br />
4 eggs<br />
1 cup shredded Cheddar cheese<br />
1/2 cup cottage cheese<br />
1/2 cup finely chopped onion<br />
1 cup finely chopped pecans<br />
1 teaspoon dried basil (I left this out)<br />
1 1/2 teaspoons salt<br />
1/4 teaspoon dried sage (I left this out)<br />
2 cups Italian seasoned bread crumbs (next time I will cut this down to 1 1/4 cups)<br />
<br />
Directions:<br />
1. Preheat the oven to 350 degrees F (175 degrees C).<br />
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs and form the mixture into 2 inch balls, & place<br />
them in a 9x13 inch baking dish.<br />
3. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm.<br />
<br />
<div style="text-align: left;">Enjoy!</div>Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-43659200149572855012011-09-02T07:38:00.000-07:002011-09-02T07:38:28.424-07:00Shroomy Baked Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSEUE8nWEYi6wtSrF4HwYQuZ1JOHREFME2n-GHTQ-ZKe1iw0huazuSKstat1lA7yhtlucuby8-A7HdO_VEooqSNyK3lk5-b4n4VxeJlhlRV8H6yvRqvrlcbHgb449CG5j2s0aCQM2Iro/s1600/IMG_20110821_101259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSEUE8nWEYi6wtSrF4HwYQuZ1JOHREFME2n-GHTQ-ZKe1iw0huazuSKstat1lA7yhtlucuby8-A7HdO_VEooqSNyK3lk5-b4n4VxeJlhlRV8H6yvRqvrlcbHgb449CG5j2s0aCQM2Iro/s320/IMG_20110821_101259.jpg" width="320" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I make this every week for breakfast! I lovvvve this!! In a non-stick 8x8 pan you take 2 small cartons of egg whites (you can certainly use whole eggs if you want!) and mix it with as many mushrooms as you like! I add a little sea salt (you can also add a pinch of garlic powder too) and shredded mozzarella cheese and mix well. Then I top it with a little more mozzarella cheese and bake it at 350 degrees for 30 minutes or until it's firm and lightly browned on top. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Once it cools, I cut it into wedges and put it into containers so my breakfast is ready to go for my busy work week! You can add anything you like to this - spinach, red bell peppers and onion (saute' first), feta - you name it! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy!</div>Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-88088393288154446022011-09-02T07:17:00.000-07:002011-09-02T07:17:20.772-07:00Cauliflower Scampi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJXcbW97pCr0_zxgWUAyFZQNPO7dKDZvSoZEuJebgk1hCEicT2-f1XJBdUrVPh2YZQdBebGmtjN2QeGhffBCaCQWzvM65LxuO8htLds9AsfOR_JuXPiki2rw1c81QLkLVsLqs_-fuE9A/s1600/IMG_20110830_174344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJXcbW97pCr0_zxgWUAyFZQNPO7dKDZvSoZEuJebgk1hCEicT2-f1XJBdUrVPh2YZQdBebGmtjN2QeGhffBCaCQWzvM65LxuO8htLds9AsfOR_JuXPiki2rw1c81QLkLVsLqs_-fuE9A/s320/IMG_20110830_174344.jpg" width="320" xaa="true" /></a></div>This is one of my favorite meals... it makes a ton of food and is super simple!<br />
<br />
You'll Need:<br />
<br />
1 large of head of cauliflower, broken into florets & steamed until tender (you can use frozen if you had to)<br />
1/4 cup Butter (is the best, of course!!) or Smart Balance/Earth Balance <br />
2 tbsp. extra virgin olive oil<br />
3-4 garlic cloves, minced<br />
1 lb. pasta, shells work best or elbows, cooked according to box directions<br />
sea salt<br />
<br />
Saute' fresh garlic in a pot with butter and olive oil until very lightly browned; Add in steamed cauliflower and break up with a wooden spoon. Mix together with garlic/butter. Let cook 5 minutes and add in pasta and sea salt to taste; mix well. Top with grated romano cheese.<br />
<br />
Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-61487601718887930822011-09-01T12:29:00.000-07:002011-09-01T12:30:23.149-07:00Lighter Eggplant Parmesan<div class="separator" style="clear: both; text-align: center;">Roasted Eggplant w/ Bechamel Sauce</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcRRhvyORYBwOqsIDzvHzNAUcNSnN69wFNMbXhmjq-impPnc2tVSKbm1v9Svan6YteKpaLEfRuinSTPUhk9FBGJ3xqDJq-SPuRt3QOA2r4hn-GePHm1eoeEh5xP9EKD-ExjcGCgPZDvo/s1600/IMG_20110821_100013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcRRhvyORYBwOqsIDzvHzNAUcNSnN69wFNMbXhmjq-impPnc2tVSKbm1v9Svan6YteKpaLEfRuinSTPUhk9FBGJ3xqDJq-SPuRt3QOA2r4hn-GePHm1eoeEh5xP9EKD-ExjcGCgPZDvo/s320/IMG_20110821_100013.jpg" width="320" xaa="true" /></a></div><div style="text-align: center;"> Topped with Ricotta and Sauce</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7492RJStZ7J1LRHtQbgiqUCNAMDvyVrhj9nP4b3dpPEmpQQeB3_B_gF9pM0pvbtckr1FICfgPJw1om7UBlSSkh6LGv9oEeVHaMcW8gcvqmwISRPOwbl8qbXQ9DkVtcK5Vqh8TpEIutt4/s1600/IMG_20110821_100819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7492RJStZ7J1LRHtQbgiqUCNAMDvyVrhj9nP4b3dpPEmpQQeB3_B_gF9pM0pvbtckr1FICfgPJw1om7UBlSSkh6LGv9oEeVHaMcW8gcvqmwISRPOwbl8qbXQ9DkVtcK5Vqh8TpEIutt4/s320/IMG_20110821_100819.jpg" width="320" xaa="true" /></a></div><div align="center">Mozzarella!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaleZ0ULcg5Ff21ZGiD6z-pfFV-Ha5mrS_9lgDcm-HhSFcDHsi8pIOB468RMhyy6099Loa_52IyK1XziYmWkbR2YuDcE6pQZpSG7wNobUTsmqdpX7lJ4MhV06n9CVwsxu9uTIeKxLsJ4/s1600/IMG_20110821_101005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaleZ0ULcg5Ff21ZGiD6z-pfFV-Ha5mrS_9lgDcm-HhSFcDHsi8pIOB468RMhyy6099Loa_52IyK1XziYmWkbR2YuDcE6pQZpSG7wNobUTsmqdpX7lJ4MhV06n9CVwsxu9uTIeKxLsJ4/s320/IMG_20110821_101005.jpg" width="320" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Baked and Delicious!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3OtqwKBbIxaOwUj0Zx3y_oq2RnqnS1DO8uIhkusVO_Tng94BgsQzCWvBdAnLNfgBNcLXcOOcY0R3UxW4xmugyNl_0woqL6r9yy2FpabGaK7zIvhas-7QEals_GUduxzIYO8h373RXqk/s1600/IMG_20110821_105843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3OtqwKBbIxaOwUj0Zx3y_oq2RnqnS1DO8uIhkusVO_Tng94BgsQzCWvBdAnLNfgBNcLXcOOcY0R3UxW4xmugyNl_0woqL6r9yy2FpabGaK7zIvhas-7QEals_GUduxzIYO8h373RXqk/s320/IMG_20110821_105843.jpg" width="320" xaa="true" /></a></div>This is from marthastewart.com<br />
<br />
1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise<br />
1 tablespoon olive oil<br />
Coarse salt and ground pepper<br />
1 cup fat-free (skim) milk<br />
3 tablespoons all-purpose flour<br />
2 garlic cloves, minced<br />
1 cup homemade or best-quality store-bought marinara sauce<br />
1/2 cup grated part-skim mozzarella<br />
1/3 cup grated Parmesan<br />
***I added the addition of part skim ricotta cheese on top of eggplant pieces (soo good!)<br />
<br />
Directions:<br />
<br />
1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.<br />
<br />
2.Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes. (I wasn't crazy about the bechamel sauce... next time I will just use regular marinara here)<br />
<br />
3.Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-36190889111757780592011-09-01T11:38:00.000-07:002011-09-01T11:38:24.089-07:00Quinoa Bean Burgers<div style="text-align: center;"> Cooking...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNTU0vwM7rikxTsbu5PIUuaAqpWoxm6NjUUQyGNic9u_SOR4HDGgJeW5TGNRNhd7XB9NNYGI5qfJweWxbrwjSHeJ1Q9MyaHGxDRNBjz3bW9ge72eR8I-8RkjbXGtDfTF_AXUxFp80sO4/s1600/IMG_20110821_123815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNTU0vwM7rikxTsbu5PIUuaAqpWoxm6NjUUQyGNic9u_SOR4HDGgJeW5TGNRNhd7XB9NNYGI5qfJweWxbrwjSHeJ1Q9MyaHGxDRNBjz3bW9ge72eR8I-8RkjbXGtDfTF_AXUxFp80sO4/s320/IMG_20110821_123815.jpg" width="320" xaa="true" /></a></div><div style="text-align: center;"> On top of romaine lettuce with yogurt feta dressing... yum!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcGRwJPK2Xa38EIpAzm9x2NNsKfzLON8st5v-hFzmp3WOg_phlrfCxWVy7sOlj51mkkZShra1og0gNquxv8KyqwsD1sxVQUcSwy39tmup_WQbpYwWz8t8sRb7HfTwaiBrhtcLbOSqyn8/s1600/IMG_20110821_134108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcGRwJPK2Xa38EIpAzm9x2NNsKfzLON8st5v-hFzmp3WOg_phlrfCxWVy7sOlj51mkkZShra1og0gNquxv8KyqwsD1sxVQUcSwy39tmup_WQbpYwWz8t8sRb7HfTwaiBrhtcLbOSqyn8/s320/IMG_20110821_134108.jpg" width="320" xaa="true" /></a></div>You'll Need:<br />
<br />
1/2 cup rinsed red quinoa (you can use regular quinoa, but I find red to be more flavorful)<br />
1 medium carrot, cut in large chunks<br />
6 scallions, thinly sliced<br />
15 ounces cannellini beans, drained and rinsed<br />
1/4 cup plain dried breadcrumbs<br />
1 large egg, lightly beaten<br />
1 tablespoon ground cumin<br />
Coarse salt<br />
2 tablespoons olive oil<br />
Directions:<br />
<br />
1.In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside. <br />
<br />
2.In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt; pulse until combined but still slightly chunky. <br />
<br />
3.Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side. <br />
<br />
Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-66229011077360257722011-09-01T11:19:00.000-07:002011-09-02T06:47:03.934-07:00Whole Wheat/Oat/Agave Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzEMTTz5nxzXvzDqvQWErUn0UBoAnTc8Q4OJstQeTtT_DEBioT5h8ZZtN3ldLxlBs4_x59hZqogtuBTAOu1JBP5a8OTLHirNiOJurlghIEhK0oKLzC3Kbuid7wcuGcRxCV5Qvr2mlLDs/s1600/New+Image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzEMTTz5nxzXvzDqvQWErUn0UBoAnTc8Q4OJstQeTtT_DEBioT5h8ZZtN3ldLxlBs4_x59hZqogtuBTAOu1JBP5a8OTLHirNiOJurlghIEhK0oKLzC3Kbuid7wcuGcRxCV5Qvr2mlLDs/s320/New+Image2.JPG" width="320" xaa="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTFXxEmv_thqROx1Nk9QBnYmFU8qgU-BDRzJjCEKQVxHlZhrbH3dLh6s4VZjUzTSGTtXzeFBD_Z_tuePo53XZ-Wslh0PuUvZqW3Oh5haJHIgL5QG_n1S0-3XUAlVfppHbdZpj-X4amh0/s1600/New+Image3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTFXxEmv_thqROx1Nk9QBnYmFU8qgU-BDRzJjCEKQVxHlZhrbH3dLh6s4VZjUzTSGTtXzeFBD_Z_tuePo53XZ-Wslh0PuUvZqW3Oh5haJHIgL5QG_n1S0-3XUAlVfppHbdZpj-X4amh0/s320/New+Image3.JPG" width="320" xaa="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLDMEYMqBbXUDgL41CNaqOo-EnHLYRC-LXAHXoNobLVvlumH5dPlv1LyHLJTACm4wzUC_i6cJehkW4cPM1FT6q_M0fSOIzsuIHCtJcVVh2B_9weIovXCJ8V8CMU5XkSeCFsP9FNnyDO0/s1600/New+Image.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLDMEYMqBbXUDgL41CNaqOo-EnHLYRC-LXAHXoNobLVvlumH5dPlv1LyHLJTACm4wzUC_i6cJehkW4cPM1FT6q_M0fSOIzsuIHCtJcVVh2B_9weIovXCJ8V8CMU5XkSeCFsP9FNnyDO0/s320/New+Image.JPG" width="320" xaa="true" /></a></div><br />
1 1/4 cups whole wheat flour<br />
1/4 cup flaxseed meal<br />
1/4 cup raw oats<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1 tsp. cinnamon<br />
2 tbsp. canola oil (or any mild oil)<br />
1/3 cup water<br />
1 1/4 cup non-dairy milk *I used vanilla almond milk<br />
1 tsp. vanilla<br />
1/4 cup raw agave syrup<br />
<br />
Sift dry ingredients together in a bowl - set aside. Mix wet ingredients together and add to dry; don't overmix. (Batter will still be lumpy)<br />
<br />
Grease skillet and heat on med-high for 2 minutes. Flip pancakes over when you see little bubbles forming in the batter. This made 6 pancakes... that are very filling!<br />
<br />
Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com1tag:blogger.com,1999:blog-2151117649481826111.post-74926387335953864332011-09-01T11:07:00.000-07:002011-09-01T11:08:56.809-07:00Tofu Stir-Fry<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYy68vb36vctzxbLihYqXBCJSq8VZvj8PnbFt2mLyccYsa_r5Nmk4NS1PqM2q9q82YLC6jNk1VUnUb-tFRceRBPIspP_kkkK635CkjCcoJ8U6WZ6jC26HaIxWToTWsewqzdlt84i4cH8/s1600/IMG_20110820_182924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYy68vb36vctzxbLihYqXBCJSq8VZvj8PnbFt2mLyccYsa_r5Nmk4NS1PqM2q9q82YLC6jNk1VUnUb-tFRceRBPIspP_kkkK635CkjCcoJ8U6WZ6jC26HaIxWToTWsewqzdlt84i4cH8/s320/IMG_20110820_182924.jpg" width="320" xaa="true" /></a></div><div style="text-align: center;">Veggies Cooking</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmPdE5_wDEZhwMAjgvPijSxfGC3DPyWk6qqpxfcl1skd-ICdnmOBepu8WQwsC6pXvb65I2WKa_1EDrIz9iVqaOwrDxTIHpDyxk1Yqpm-sgwa2G47lyoOcCxr-qdnyhfneuTw6tC0oldc/s1600/IMG_20110820_181932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmPdE5_wDEZhwMAjgvPijSxfGC3DPyWk6qqpxfcl1skd-ICdnmOBepu8WQwsC6pXvb65I2WKa_1EDrIz9iVqaOwrDxTIHpDyxk1Yqpm-sgwa2G47lyoOcCxr-qdnyhfneuTw6tC0oldc/s320/IMG_20110820_181932.jpg" width="320" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You'll Need:<br />
<br />
1 pound extra firm tofu (you can use firm, but extra firm is best)<br />
2 tablespoons reduced-sodium soy sauce, plus more for serving<br />
1 tablespoon seasoned rice wine vinegar<br />
1 teaspoon toasted sesame oil<br />
1 tablespoon canola oil<br />
2 small onions, cut into wedges<br />
9 ounces button mushrooms, quartered<br />
1 large red bell pepper, ribs and seeds removed, cut into chunks<br />
1 1/4 pounds bok choy, cut into small pieces<br />
1/4 pound snow peas, trimmed<br />
3 medium patty pan squash, cut into chunks<br />
1 teaspoon cornstarch dissolved in 2 teaspoons cold water<br />
<br />
Directions:<br />
<br />
1.Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet for at least 20 minutes. <br />
<br />
2.Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (or longer, if you can) (reserve marinade). <br />
<br />
3.Heat canola oil in a non-stick pan over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside. <br />
<br />
4.Stirring constantly, cook onions in pan over high heat until browned. Add mushrooms; cook approx. 2 minutes. Add red pepper and bok choy stems; cook until done, but still firm, approx. 3 minutes. Add peas, bok choy leaves and squash cook 1 minute. Add marinade, cornstarch mixture, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with brown rice.<br />
<br />
Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-77595115770541442742011-09-01T10:29:00.000-07:002011-09-01T11:26:58.995-07:00Ricotta, Spinach and Dill Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEc0pBtJWReNW8L2LPFH0ttzOt-tOk4lWieOI9oEGBeLSON4TnBt2iMFqgcno6cI8M2JlFdjqYv4Aw4wVcelroXZTiFmOrWRuvtivU6UITGz25oDEDsBQLwCYp3_2TulPP5VDgg_dr1ac/s1600/IMG_20110815_160935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEc0pBtJWReNW8L2LPFH0ttzOt-tOk4lWieOI9oEGBeLSON4TnBt2iMFqgcno6cI8M2JlFdjqYv4Aw4wVcelroXZTiFmOrWRuvtivU6UITGz25oDEDsBQLwCYp3_2TulPP5VDgg_dr1ac/s320/IMG_20110815_160935.jpg" width="320" xaa="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgODXVcArkGBFSu6VCoyoVAYMRjxc4x1o580m2AhXGPdT6YcUtjBz-0uokJm3UzEDAy-1ZGdrhgfh4_C_hjSvri1ftOn2kg0Md8_3-RelR8qYcJJxOOMsE0yqRb_R_57ojmB55y9Hptg/s1600/IMG_20110815_185958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgODXVcArkGBFSu6VCoyoVAYMRjxc4x1o580m2AhXGPdT6YcUtjBz-0uokJm3UzEDAy-1ZGdrhgfh4_C_hjSvri1ftOn2kg0Md8_3-RelR8qYcJJxOOMsE0yqRb_R_57ojmB55y9Hptg/s320/IMG_20110815_185958.jpg" width="320" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfYhBaYbjyMtZ252UQjNHXR16KX58oEbiUkaMKFhbGiOBRqGL62lfuBqhFN9bKSOEdbmSunYwXl_LXJ4zOrFmTfFG7FdhXVsEu-odraB472yzUG24rwgBpsUshcLOtN3HHz8d97McHO4/s1600/IMG_20110815_145923-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfYhBaYbjyMtZ252UQjNHXR16KX58oEbiUkaMKFhbGiOBRqGL62lfuBqhFN9bKSOEdbmSunYwXl_LXJ4zOrFmTfFG7FdhXVsEu-odraB472yzUG24rwgBpsUshcLOtN3HHz8d97McHO4/s320/IMG_20110815_145923-1.jpg" width="320" xaa="true" /></a></div><div style="text-align: center;"> Before going into the oven...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You'll Need:</div><br />
10 ounces spinach, well washed, tough stems removed<br />
1 onion, diced (I used Vidalia)<br />
2 cloves garlic, minced<br />
1 cup low-fat ricotta cheese<br />
2 large eggs<br />
2 large egg whites<br />
1/4 cup chopped fresh dill<br />
1 cup grated Parmesan cheese (about 2 ounces)<br />
1 cup part skim shredded mozzarella cheese<br />
1/2 teaspoon salt<br />
1 whole wheat pie shell (I used a vegan one)<br />
1 tbsp. extra virgin olive oil<br />
<br />
1.Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat olive oil in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool. <br />
<br />
2.In a medium bowl, combine ricotta, eggs and egg whites, dill, Parmesan, and salt. Stir in cooled spinach mixture; set aside. <br />
<br />
3.Spoon filling into the pie shell and top with shredded mozzarella. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.<br />
<br />
Delicious!!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-38782702772217139182011-09-01T10:11:00.000-07:002011-09-01T10:13:16.011-07:00Pecan Mushroom Burgers<div style="text-align: center;">(sorry for the crappola pics!)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k2ICqQOlvZTiRwCrBb7TowPJAfRKwd3VG7CuPsxzHzhSFni5mpkxe5XKPudIbd0oMqtLP0bGRpBxNi4SJzwGQFqwDvLWRgSww-EHJDBwaBZoqW0kir3pk5zm9nruAe-zaXVsjHyVJDo/s1600/IMG_20110817_185111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k2ICqQOlvZTiRwCrBb7TowPJAfRKwd3VG7CuPsxzHzhSFni5mpkxe5XKPudIbd0oMqtLP0bGRpBxNi4SJzwGQFqwDvLWRgSww-EHJDBwaBZoqW0kir3pk5zm9nruAe-zaXVsjHyVJDo/s320/IMG_20110817_185111.jpg" width="320" xaa="true" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJl5YRqXdHdyJSwyThWAVoZLUA16JEx_VLOBlif9gi84ouXAl83KkqzOjzO4Gnoo237LyCXh4Qvthfc6PiNTdfNd-xpnaGmDjoNwU_T4jcpNUiw3ohOPce2ATci13b7rizN8fptqHVoZY/s1600/IMG_20110817_185217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJl5YRqXdHdyJSwyThWAVoZLUA16JEx_VLOBlif9gi84ouXAl83KkqzOjzO4Gnoo237LyCXh4Qvthfc6PiNTdfNd-xpnaGmDjoNwU_T4jcpNUiw3ohOPce2ATci13b7rizN8fptqHVoZY/s320/IMG_20110817_185217.jpg" width="320" xaa="true" /></a></div><br />
Hey guys, I believe this is from delish.com. These were fantastic!<br />
<br />
You'll Need:<br />
<br />
2/3 cup(s) bulgur<br />
3/4 teaspoon(s) salt, divided<br />
1 cup(s) boiling water<br />
6 teaspoon(s) extra-virgin olive oil, divided<br />
8 ounce(s) white or brown mushrooms, stems trimmed, wiped clean, and chopped<br />
1 1/2 cup(s) (1 large) chopped onion (I used Vidalia)<br />
1 1/2 tablespoon(s) balsamic vinegar<br />
3/4 cup(s) pecan halves<br />
1 large egg, lightly beaten<br />
1/2 cup(s) fine dry breadcrumbs<br />
<br />
Directions:<br />
<br />
Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover, and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.<br />
<br />
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.<br />
<br />
Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.<br />
<br />
Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.<br />
<br />
With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.<br />
<br />
Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.<br />
<br />
I topped my burgers with Marie's yogurt feta dressing.Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-84996736011039408612011-09-01T09:55:00.000-07:002011-09-01T09:59:36.457-07:00Portabello Mushrooms Stuffed with Ricotta and Baby Spinach<div class="separator" style="clear: both; text-align: center;">Before Mozzarella...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sp48v_yz6EhC56qbw9Vh085mWn2EG-q2NL_HZD1Hqq6cQ3MfEo2xuDAT9AwI-NyY_zVqO23IGX9iMDKa14MWqKT1zYgYZewOwjQUIUkxvXchyphenhyphenHiMw2oDlqUTaz8zzVKSzo4h06TJVt0/s1600/IMG_20110815_140445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sp48v_yz6EhC56qbw9Vh085mWn2EG-q2NL_HZD1Hqq6cQ3MfEo2xuDAT9AwI-NyY_zVqO23IGX9iMDKa14MWqKT1zYgYZewOwjQUIUkxvXchyphenhyphenHiMw2oDlqUTaz8zzVKSzo4h06TJVt0/s320/IMG_20110815_140445.jpg" width="320" xaa="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Right out of the oven! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7EWenOPU57DS8ich8pKbjT6bKBHLvxzIvEWyHSihONpYTRL-UDxqbp7DrroJoMZBW9HZL7MKinz89q4_vCPNWVwOaJFsMjPfpyiedghhoWegfmgKx-ovNyzC53WPnKl184xYIrpwQUk/s1600/IMG_20110815_151852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7EWenOPU57DS8ich8pKbjT6bKBHLvxzIvEWyHSihONpYTRL-UDxqbp7DrroJoMZBW9HZL7MKinz89q4_vCPNWVwOaJFsMjPfpyiedghhoWegfmgKx-ovNyzC53WPnKl184xYIrpwQUk/s320/IMG_20110815_151852.jpg" width="320" xaa="true" /></a></div>Super simple to make and delicious! <br />
<br />
You'll need:<br />
<br />
4 large portabello mushroom caps<br />
1 cup part skim ricotta cheese<br />
1 cup baby spinach, finely chopped<br />
1/4 cup grated romano or parmesan cheese<br />
1 cup part skim mozzarella cheese<br />
1/2 tsp. granulated garlic powder<br />
1 cup marinara sauce<br />
<br />
Directions<br />
<br />
1.Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.<br />
<br />
2.Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with a little salt and roast until tender, 20 to 25 minutes.<br />
<br />
3.Meanwhile, mix together ricotta, spinach, grated parmesan & granulated garlic powder in a medium bowl. <br />
<br />
4.When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Pour a little marinara sauce on the bottom of the pan. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; mound a generous 1/3 cup ricotta filling into each cap and sprinkle mozzarella on top of each mushroom. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.<br />
<br />
Enjoy!!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-54926615611460622492011-03-02T07:33:00.000-08:002011-03-02T07:33:39.301-08:00Crockpot - Escarole with Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNwAkkePZM5_in-KyifLck5D8oIiuR1RHns2It2NHLR2QgHWUIivSPpZR8JGpj5V7H1NRNlCKSXzdKMDkJrf2dX3ugng78Vq3sKzV0_FKJ8ceK3MMZDnVm5EsFvCrAn0VkRsw7zJn0aY/s1600/apt+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNwAkkePZM5_in-KyifLck5D8oIiuR1RHns2It2NHLR2QgHWUIivSPpZR8JGpj5V7H1NRNlCKSXzdKMDkJrf2dX3ugng78Vq3sKzV0_FKJ8ceK3MMZDnVm5EsFvCrAn0VkRsw7zJn0aY/s320/apt+039.jpg" width="320" /></a></div>I love escarole! The only thing I dislike about it is the cleaning of it! It does take awhile to make sure there's no grit/dirt on the leaves before you start cooking it. If you don't get it all you'll ruin your entire dish. I fill up a large stock pot with water and submerge each head of escarole and make like it's a washing machine! LOL You need to get all that "stuff" out of there! Then I take each leaf off and rinse under cold, running water to double check it's all clean. <br />
<br />
You'll need:<br />
<br />
3 heads of clean escarole, chopped into bite-sized pieces<br />
4 cloves garlic, minced<br />
2 cans white beans, drained and rinsed (I used small white beans)<br />
extra virgin olive oil<br />
sea salt<br />
<br />
Set crockpot on high and pour enough olive oil on bottom to coat then add the garlic; then the escarole and then sea salt. You don't need to add any water since the leaves have water on them. After about 20 minutes check the pot and give it a stir. When all the escarole is tender add in the beans and stir again. Cook an additional 10 minutes. <br />
<br />
If you want to make this into a soup you can add in a quart of veggie stock at the beginning of preparation.<br />
<br />
Enjoy!<br />
*You can also make this on the stove - cook on medium low until escarole is tender.Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-24704871114414645252011-02-22T09:14:00.000-08:002011-02-22T09:20:17.347-08:00Crockpot - Savoy Cabbage & Red Potatoes with Balsamic Vinegar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuRSj9FNCsq_VeJIaB7zel8VQwif4nXV-bMirhBcbURfzpRahA8L6SprbkrHNd2FCSVAdhq9XKLNaWiDJ-a2-64mtKsNaaxK8__dxuXrgUg4S5UF1Kd8FSjvjzF_SUEyz26xPNYQhbHg/s1600/apt+037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuRSj9FNCsq_VeJIaB7zel8VQwif4nXV-bMirhBcbURfzpRahA8L6SprbkrHNd2FCSVAdhq9XKLNaWiDJ-a2-64mtKsNaaxK8__dxuXrgUg4S5UF1Kd8FSjvjzF_SUEyz26xPNYQhbHg/s320/apt+037.jpg" width="320" /></a></div>Savoy cabbage is becoming one of my favorite vegetables. It's so delicate in flavor and just so good for you. I meant to take a picture of this while it was in the crockpot, but I forgot, so you'll have to forgive this picture of my lunch! LOL You'll notice how the cabbage gets dark in some areas where it caramelized in the crock!<br />
<br />
You can throw other veggies in the crock also, but this is what I had on hand.<br />
<br />
You'll need:<br />
1 head of savoy cabbage, cut into chunks<br />
4 large red potatoes, cut into medium chunks (or any other type of potatoes)<br />
3 cloves of garlic, chopped roughly<br />
extra virgin olive oil (enough to coat the veggies)<br />
balsamic vinegar, to taste (I love this so I used a lot - and even added more when it was done - start out with 2 tbsp. and taste it as it's cooking)<br />
sea salt<br />
1/4 cup water<br />
<br />
Set the crockpot on high and put the savoy cabbage in, potatoes, garlic and then the oil, balsamic vinegar and salt. Mix well. Then put in 1/4 cup water so it doesn't burn. My crock cooks very fast so this cooked on high for 2 hours and was done. <br />
<br />
Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-66087322378953544812010-08-24T09:22:00.000-07:002010-08-24T11:23:08.133-07:00Coconut Banana Bread Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5JsfQxTD9ntN2yjHuNV02nDhzV_6yO5beCiBQWtrcc6Apa_CUPb76b6d6mnKRQ8i-V3vo99HYyfhchnAGw1F_uep0XYkQzy1ppo2iQ2p3VcmobG6GNmJh47MfhNC_yz91ryaAeojXQQ/s1600/Picture+1653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5JsfQxTD9ntN2yjHuNV02nDhzV_6yO5beCiBQWtrcc6Apa_CUPb76b6d6mnKRQ8i-V3vo99HYyfhchnAGw1F_uep0XYkQzy1ppo2iQ2p3VcmobG6GNmJh47MfhNC_yz91ryaAeojXQQ/s320/Picture+1653.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUFRSUdE2ts6iCet_sns29nTF0f4z18dhwopeLNbOXHZvBEKXg1j77e8HES44xqMVXtCiqPOTLXncAqtiotiqL1SAUsxX2f-a6odTz3uV1M7Wwls_IInbM6wOQL8SSHIcwtUawkvf4O4/s1600/Picture+1652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUFRSUdE2ts6iCet_sns29nTF0f4z18dhwopeLNbOXHZvBEKXg1j77e8HES44xqMVXtCiqPOTLXncAqtiotiqL1SAUsxX2f-a6odTz3uV1M7Wwls_IInbM6wOQL8SSHIcwtUawkvf4O4/s320/Picture+1652.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">These muffins are amazing! You'll want to dive into the batter!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
1 cup white cornmeal<br />
1/2 cup spelt flour<br />
1/2 cup brown rice flour * If you don't have this, just sub spelt or even whole wheat flour<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1/4 cup flaxseed meal<br />
1 scoop chia seeds (I used the scoop that comes with the seeds - approx. 2 tbsp.)<br />
1 cup plain soy milk (or any non-dairy milk)<br />
1/2 cup raw agave nectar <br />
1/4 cup oil (I used canola)<br />
2 bananas (1 mashed, 1 cut into chunks)<br />
1/4 cup applesauce<br />
1/4 cup shredded coconut<br />
1/2 cup chopped walnuts<br />
1 tbsp. vanilla<br />
<br />
Preheat oven to 350 degrees. In a large bowl combine dry ingredients (including coconut and walnuts). Mix well. Next - add in rest of ingredients. This is a one bowl recipe! :) Mix until well combined; spray a muffin tin with non-stick spray and fill to top. Bake for approximately 22 minutes or until a toothpick comes out clean. These muffins are very moist so your toothpick may not be 100% clean, so you can just use your best judgement. These muffins get a nice golden brown color and are pretty dense. I know you will enjoy these! :)Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com2tag:blogger.com,1999:blog-2151117649481826111.post-53135251563043328692010-08-24T09:13:00.000-07:002010-08-24T09:14:44.332-07:00Vegan Kielbasa w/ 3 "Greens"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttU4XQdpV6eIBUhCCXHN-9awE7jtSvGUWED46atjS_UVaWEhpHVrM3DD1A2viMcuD9870joS1ciINNMHLWAYs7m93h6BKOQkNnNwthDmrOl8YtIbzIGovGCsJRwNghJsauo5mhU7lZuM/s1600/Picture+1646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttU4XQdpV6eIBUhCCXHN-9awE7jtSvGUWED46atjS_UVaWEhpHVrM3DD1A2viMcuD9870joS1ciINNMHLWAYs7m93h6BKOQkNnNwthDmrOl8YtIbzIGovGCsJRwNghJsauo5mhU7lZuM/s320/Picture+1646.jpg" /></a></div>A hearty meal with broccoli raab aka broccoli rabe or rapini, escarole and broccoli. I added white beans and had it all over organic long grain brown rice. <br />
<br />
You'll need:<br />
1 head of broccoli raab, cut into small pieces<br />
1 head of broccoli, cut into florets<br />
1 head of escarole, cut into small pieces - wash this VERY well - it's extremely sandy<br />
1 can white beans, drained and rinsed<br />
3 cloves garlic, minced<br />
brown rice, cooked (you can serve it over couscous or quinoa too)<br />
4 vegan kielbasa links<br />
splash of balsamic vinegar, optional<br />
<br />
I sliced the vegan kielbasa and drizzled a tiny bit of olive oil on top and baked it in the oven until crispy - turning once to get it browned evenly. In a large pot I added olive oil and garlic and let simmer over a low flame until fragrant. Now you can add in your broccoli raab, escarole and broccoli. Season with sea salt. Cook until almost tender. Add in beans and cook until greens are tender. You can add a splash of balsamic vinegar to the greens and mix well if you'd like - it gives it a nice "bite". Mix in the kielbasa and serve over rice. Enjoy! :)Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-26815829777223101572010-08-24T08:23:00.000-07:002010-08-24T08:33:13.136-07:00Creamy Summer Squash Bisque<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCQY5bsVSOEuqyiwf_B4BwqDqMz-ip2KxPUyY_hSW20rYniDavQwH2x4mU_eKTipsdIkQLNAx_Jckfa9D91PeTQXVExPnUeRHTMT-xeGItTPxMaKz8IsjDtbg8eAmYQYkIr5r4KfccXk/s1600/Picture+1648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCQY5bsVSOEuqyiwf_B4BwqDqMz-ip2KxPUyY_hSW20rYniDavQwH2x4mU_eKTipsdIkQLNAx_Jckfa9D91PeTQXVExPnUeRHTMT-xeGItTPxMaKz8IsjDtbg8eAmYQYkIr5r4KfccXk/s320/Picture+1648.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlKtBsILHUgdHb-m_qoTb5hMqi11upIxtvEZlp_AlQMdmmpo_A3u4GSz3pWvPqMo5kdwHRxWy3ch2cSc5Oa_J0Caw0jKCvzPn2-5SmEwbE_vAKD29_naO-_1ICSVx8VpsGur9v_FTCPE/s1600/Picture+1656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlKtBsILHUgdHb-m_qoTb5hMqi11upIxtvEZlp_AlQMdmmpo_A3u4GSz3pWvPqMo5kdwHRxWy3ch2cSc5Oa_J0Caw0jKCvzPn2-5SmEwbE_vAKD29_naO-_1ICSVx8VpsGur9v_FTCPE/s320/Picture+1656.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Please forgive these not-so-nice pictures. But, this soup is really comforting and delicious!<br />
<br />
You'll need:<br />
<br />
3 large summer squash, cut into cubes<br />
1 large onion, diced<br />
3 garlic cloves, minced<br />
3 yukon gold potatoes, cubed<br />
1 1/2 tbsp. Veggie - Better Than Bouillon (or any vegan bouillon - or sub vegan broth) mixed with 10 cups of water<br />
2 tbsp. extra virgin olive oil<br />
1/4 -1/2 cup plain vegan creamer (I used soy)<br />
salt/pepper to taste<br />
fresh parsely, optional<br />
<br />
In a large pot heat the oil; add the onion and garlic & cook until translucent. Next add in the summer squash and cook until soft. Add in the rest of the ingredients except the soy creamer and parsley. Let simmer on low for 35 minutes or until potatoes are soft. I used an immersion blender and blended soup right in the pot until creamy. If you don't have an immersion blender, wait until the soup cools down and use your blender or food processor. Once you get the consistency you want then you add in the soy creamer. Season to taste and cook an additional 5-10 minutes. Garnish with parsley, if using. Enjoy! :)Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com1tag:blogger.com,1999:blog-2151117649481826111.post-33120118088586069602010-08-03T12:48:00.000-07:002010-08-03T12:49:38.935-07:00Whole Wheat Oatmeal-Nut Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjQk6rR_k3FROjBDrvkRXvCC7Rsl3UyR05kCv65IOkfDWNi25UqxtsOHms7wyd_KEa67Ixtv-5_AQYTA1a8VhMozTIGzgQyhIP0MrtKOVcd7hi7HZgVsLyHmkF61BttyyBrp2Ks8NEYs/s1600/Picture+1643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjQk6rR_k3FROjBDrvkRXvCC7Rsl3UyR05kCv65IOkfDWNi25UqxtsOHms7wyd_KEa67Ixtv-5_AQYTA1a8VhMozTIGzgQyhIP0MrtKOVcd7hi7HZgVsLyHmkF61BttyyBrp2Ks8NEYs/s320/Picture+1643.jpg" /></a></div><br />
Cinnamony & Delicious!<br />
<br />
You'll Need:<br />
<br />
1 1/2 cups whole wheat flour<br />
2 cups quick oats<br />
3/4 cup vegan brown sugar<br />
1/2 cup canola oil<br />
2 cups vanilla almond milk (or any non-dairy milk)<br />
1 tbsp. cinnamon (more or less to your liking)<br />
2 tbsp. flaxseed meal mixed with 4 tbsp. water (or equivalent of 2 Eggs using an egg replacer)<br />
1 tsp. vanilla<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
pinch of salt<br />
1/2 cup chopped walnuts<br />
1/2 cup vegan chocolate chips<br />
<br />
*another variation is to add a mashed banana to the mixture for a banana oatmeal muffin<br />
<br />
Preheat oven to 350 degrees. Add all dry ingredients together and then add wet to dry. Mix well and fill muffin cups 3/4 full. Bake for 20 minutes. Muffins are done when a toothpick inserted comes out clean. Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com2tag:blogger.com,1999:blog-2151117649481826111.post-51036943066186881392010-08-03T11:40:00.000-07:002010-08-03T14:37:36.951-07:00Vegan Baba Ganouj (Roasted Eggplant Dip)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbQ8iwRvQRZZ4NPfgcxBnw0DgI9fDTNcCqqOMECW_1rwJ9zIG7CnWXrgDTp84Hn27DlqDL0LJNRebN3hc1Ao95UEdKP6OliLCrq50YcLxN4dcrnR76MvXIfSQH6QkZIbnIrJBYttnf4o/s1600/Picture+1629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbQ8iwRvQRZZ4NPfgcxBnw0DgI9fDTNcCqqOMECW_1rwJ9zIG7CnWXrgDTp84Hn27DlqDL0LJNRebN3hc1Ao95UEdKP6OliLCrq50YcLxN4dcrnR76MvXIfSQH6QkZIbnIrJBYttnf4o/s320/Picture+1629.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Roasted Eggplants</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBS3HBpEsRnICW2BWfeFM8ppE0vkQQV1ZxMeha2CN57Y3h_pHa0KtXvWvQ2QtCEFb7hXWSrERTF1MWq6VuXb-F9md3uyNomvRnbos7dBe4WjsJt5cdHa5Vt2AjVZksIJvGhSSR6qolgk/s1600/Picture+1626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBS3HBpEsRnICW2BWfeFM8ppE0vkQQV1ZxMeha2CN57Y3h_pHa0KtXvWvQ2QtCEFb7hXWSrERTF1MWq6VuXb-F9md3uyNomvRnbos7dBe4WjsJt5cdHa5Vt2AjVZksIJvGhSSR6qolgk/s320/Picture+1626.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8H7AhCQ_WenQ_gEJT8f6AUA39I-EEUmMLp22z1tqEdZoACigo0h1rAnM_34sVPOIvnVqx4BirZ7U8vJc56AOc3OfmgTT8SSFvmXmQnrnpKyqObM9a9YD8a24PykvzaC-lSclZ5Taoc0/s1600/Picture+1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8H7AhCQ_WenQ_gEJT8f6AUA39I-EEUmMLp22z1tqEdZoACigo0h1rAnM_34sVPOIvnVqx4BirZ7U8vJc56AOc3OfmgTT8SSFvmXmQnrnpKyqObM9a9YD8a24PykvzaC-lSclZ5Taoc0/s320/Picture+1628.jpg" /></a></div>2 large eggplants<br />
2 garlic cloves, minced<br />
2 tbsp. Vegenaise (or any vegan mayo)<br />
Juice of 1 lemon<br />
2-3 tbsp. olive oil<br />
sea salt, to taste<br />
<br />
Directions:<br />
<br />
Set oven on 450 degrees. Put eggplants on a baking sheet and prick a few times with a fork; coat with a little olive oil and bake for about 25 minutes until skin is charred. Turn over once while cooking to get both sides evenly cooked. Let eggplants get cool enough to handle and then peel off skin. Put the flesh in a food processor with the rest of the ingredients and pulse until well combined. Enjoy with crackers, raw vegetables or even on top of pasta.Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0tag:blogger.com,1999:blog-2151117649481826111.post-77805162240437694532010-08-03T11:08:00.000-07:002010-08-03T11:08:58.826-07:00Slow Cooker: Whole Wheat Lasagna with Mushroom Marinara<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Delicious layers! </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2anXJvKQfT-QFTMFxpwFd-GUWK0DwQKy2vX_3A9ZZXJ4S3ZwxaV6zmMdo2-lTrXLa1zUdXop-8KIF2t4URjoSOjjcGiaYWUwEZOToE-y_vwnrMhza5eW2UdGwoLpMybOsu4F4mLDNik/s1600/Picture+1635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2anXJvKQfT-QFTMFxpwFd-GUWK0DwQKy2vX_3A9ZZXJ4S3ZwxaV6zmMdo2-lTrXLa1zUdXop-8KIF2t4URjoSOjjcGiaYWUwEZOToE-y_vwnrMhza5eW2UdGwoLpMybOsu4F4mLDNik/s320/Picture+1635.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Cheeze Layer</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid96yScLjRk5r5ldymLo62uSD7t6h1oPcrNOjkbj0WHMjsQz9ZhOZlelYgiObNb4LkTXg8R8ieN-NS35MmK-kZeKnqttMWsCNQ0cZRSDa4C5YNF_cIQxb1YS0c3Btb_RFQGq-k9eLRcso/s1600/Picture+1623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid96yScLjRk5r5ldymLo62uSD7t6h1oPcrNOjkbj0WHMjsQz9ZhOZlelYgiObNb4LkTXg8R8ieN-NS35MmK-kZeKnqttMWsCNQ0cZRSDa4C5YNF_cIQxb1YS0c3Btb_RFQGq-k9eLRcso/s320/Picture+1623.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">All ready to start cooking!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CKNAYDZefIXfqFyNmwf4rHio7VOfbEMqkyMqQyQzIlmjXfd-sRjQ0NtimXG30hyphenhyphenrLV4ONyzP_tasbTJpJsngS750hxz-zUlUPfz3W7wNWJwPDa4RSA2w4kQafX69f5QdachrwrHI69E/s1600/Picture+1625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CKNAYDZefIXfqFyNmwf4rHio7VOfbEMqkyMqQyQzIlmjXfd-sRjQ0NtimXG30hyphenhyphenrLV4ONyzP_tasbTJpJsngS750hxz-zUlUPfz3W7wNWJwPDa4RSA2w4kQafX69f5QdachrwrHI69E/s320/Picture+1625.jpg" /></a></div>Delicious!! It came out better than expected in the slow cooker! The "ricotta" was amazing - you absolutely could not tell it was a cashew-tofu based cheeze. It had a drier consistency to me this time than usual compared to baking it in the oven and I really loved it. My husband is who is nowhere near a vegan, let alone a vegetarian loved it! <br />
<br />
You'll need:<br />
<br />
Tomato sauce (my previous post has my mushroom marinara recipe)<br />
whole wheat lasagna noodles, <strong>uncooked</strong><br />
vegan mozzarella (I used Daiya)<br />
1 lb. soft tofu (not silken)<br />
1/2 cup cashews<br />
2 tbsp. olive oil<br />
1 large clove garlic<br />
1 1/2 tbsp. fresh lemon juice<br />
1 tsp. sea salt<br />
fresh parsley, small handful, optional<br />
<br />
Cashew-tofu ricotta<br />
In a food processor combine the cashews, olive oil, garlic, lemon juice, parsely & salt until a paste forms. Then drain the tofu and add it to the cashew mixture and process it until it gets a creamy consistency. You will have to scrape down the sides a few times. Set aside.<br />
<br />
Set your slow cooker on high and coat with a non-stick spray<br />
<br />
Cover bottom with marinara sauce, then lasagna noodles - you'll probably have to break the noodles to fit your slow cooker. Don't worry about this as the noodles will expand while cooking. Just try to cover the space as best as you can with the noodle pieces. Then cover the noodles with more sauce; then the "ricotta" cheeze mixtures; vegan mozzarella. Start again. I did 2 layers and the third layer was just lasagna noodles, marinara sauce and vegan mozzarella. Cover and cook for about 1 1/2 hours. The lasagna is done when the noodles are tender - just test with a sharp knife. (yours might be done sooner, so check after an hour). Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com2tag:blogger.com,1999:blog-2151117649481826111.post-76017393165442058342010-08-03T10:30:00.000-07:002010-08-03T10:30:34.653-07:00Slow Cooker: Mushroom Marinara<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-RrFVTlFx2TkGJWS3LsMAJLPaIfidlDmEMjU-UiluIe9g-m7IQTrdtvHEwbKU-WEqaox2TEgXY7qTcYLIE9TheifLCBlKDgVJJHW9z9_IX1MCUBh2l38KNAS_IxT2pI8mjcBOPkhQCI/s1600/Picture+1592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-RrFVTlFx2TkGJWS3LsMAJLPaIfidlDmEMjU-UiluIe9g-m7IQTrdtvHEwbKU-WEqaox2TEgXY7qTcYLIE9TheifLCBlKDgVJJHW9z9_IX1MCUBh2l38KNAS_IxT2pI8mjcBOPkhQCI/s320/Picture+1592.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Just starting to cook:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfIXIcAbL-DBGVh8CHk7lxbp9qy6SOZKsGbdjdNiKtd5bcxgP3ZqOKqjn4VBh097MPkCYnEoZ8Y9t1k4giOWJ8zP1GK4pcVx2DWPI4jj_zOHsGpwNjc265PMM-MdPija999pmSBqYhhQ/s1600/Picture+1589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfIXIcAbL-DBGVh8CHk7lxbp9qy6SOZKsGbdjdNiKtd5bcxgP3ZqOKqjn4VBh097MPkCYnEoZ8Y9t1k4giOWJ8zP1GK4pcVx2DWPI4jj_zOHsGpwNjc265PMM-MdPija999pmSBqYhhQ/s320/Picture+1589.jpg" /></a></div>Still too hot to comfortably put the oven on... the slow cooker has been a life saver! :) The marinara came out delicious and super easy! I may just continue doing it this way in the future!<br />
<br />
You'll Need:<br />
<br />
Crushed tomatoes or puree - whatever you prefer<br />
(I used a 7 qt. slow cooker and used a 4 lb.+ can of crushed tomatoes)<br />
*water - I filled up my can a 1/4 way (you don't want your tomatoes to be too thick so thin it out a bit w/ water, but don't make it too watery)<br />
4 garlic cloves, minced<br />
1 lb. sliced mushrooms (I used baby bellas)<br />
fresh basil (from my dad's garden) :)<br />
sea salt, to taste<br />
extra virgin olive oil<br />
<br />
Put the slow cooker on high and cover the bottom with olive oil. (approx. 3 tbsp.); add the minced garlic and the rest of ingredients. Mix and cook for approximately 3 hours on high; stirring occasionally. My slow cooker tends to cook on the hot side, so you may need to cook yours a little longer. Enjoy!Marcihttp://www.blogger.com/profile/01938147505804662089noreply@blogger.com0