It’s been a long time… encouragement and my easy nightly fruit bowl to satisfy your sweet tooth

I’ve noticed a lot of people joining my Please Pass the Tofu Facebook page.  It has made me realize that in March it will be three years since I last posted a recipe.  I have to admit that I am now very active and have taken my time and attention off of food and scouring cookbooks and experimenting with casseroles, desserts and such.

I am eating a very simple vegan and clean, low carb and low sugar diet within the Weight Watchers program.  Weight Watchers is making big changes this coming week, and I am really looking forward to it because I have heard through the rumor mill that it is very in tune with the way I eat now.  I have lost almost 85 pounds so far on Weight Watchers and have about 40 more to goal.

I never thought this would be attainable, but I now feel very confident that I can do this.  Making my mind over was key, but it took two years to get here.  If you need to lose a lot of weight like me, be patient, eat well, and be active.  Your mind will slowly make changes along the way, and it won’t be so hard anymore.  Make giving up not an option.

Surround yourself with like-minded supportive people.  I have this wonderful Weight Watchers after-meeting group aptly named the Accountables.  Dayna, Kim, Nannette, and I take the program to a whole new level.  I wouldn’t have come this far without them.  Also my Aunt Karen has been such a wonderful motivator and my biggest cheerleader.  She has been very successful with fitness and diet and has always told me to “eat simple, eat simple, less carbs and sugar.”  She was so right, and I am so happy to have her in my life and part of my journey.  A great Weight Watchers leader ( Sandy) doesn’t hurt either!   (See pictures of my support group below)

Although it took me a few years, I’ve gone from having to have a sugary dessert every night, such as a mug cake aka 321 cake, to eating a great bowl of fruit with toppings.  Trust me, this is so delicious!  I am a big fan of Trader Joe’s, so that’s where I buy my ingredients.  The creamer is wonderful.

Teresa’s Fruit Bowl

1 cup of fresh blueberries or warmed frozen pitted cherries or Honeycrisp apple cut into bite-size pieces.

Top with:

4 tbsp of plain coconut creamer

2 tbsp unsweetened shredded coconut flakes

2 tbsp sliced almonds

Currently this recipe is 3 WW points*

Here’s me before and now (well, I’m almost ten more pounds down now)

Whether it’s wanting to go vegan or wanting to lose weight:

YOU can do this!!!

 

Here are my partners in crime, the girls who keep me grounded!

 

My strong and slender aunt!  Yep, she’s pretty awesome.

 

Tofu Egg-Less Salad

Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

• 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
• 2 medium kosher dill pickles, finely minced
• 2 scallions, green parts only, minced
• 5 celery stalks, minced
• 1 garlic clove, minced OR garlic powder to taste
• 2 tbsp pickle juice
• 1/3 cup reduced fat Vegenaise
• salt and pepper to taste
• if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

1. Cut tofu into small cubes, set aside.
2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.

 

 

 

 

 

 

 

Quick Vegan Monkey Bread

It’s vegan, it’s fast and simple, and it’s delicious!  Made by American housewives in the 50s, but no one is certain as to the origin of the name.  The bread is really more of a cinnamon coffee cake than a bread.  (You might also want to try lemon monkey bread.  Visit my fellow blogger Epicurean Vegan)

What you need:

• 15 oz.  or 2 cans of  Immaculate Baking Company Cinnamon Chip Scones (vegan)
• 2 cups sugar divided
• 3 tbsp cinnamon divided
• 1 1/2  sticks or 3/4 cup of vegan margarine

To prepare:

1. Preheat oven to 350.  Spray cooking oil on a 12 inch round cake pan.
2. Combine 1 cup sugar and 2 tbsp cinnamon in a zip-top bag.
3. Cut each biscuit into quarters and add to the bag; shake to coat.
4. Arrange pieces in cake pan.
5. In a small pot, melt margarine and remaining sugar and cinnamon, bring to a boil.
6. Pour sugar mixture over biscuits and bake 35 to 40 minutes until biscuits are puffed and liquid is caramelized.
7. Remove from oven and let cool.

Approximately 32 servings.  Weight Watcher Points Plus value:  5

Modified from People Magazine.

 

Roasted Pepper and Corn Chowder with Grilled Polenta Dumplings

I often see wonderful soups on the shelves at Trader Joe’s and Whole Foods, however it doesn’t seem like a plain soup would make a great meal.  Here I’ve taken a box soup, added some veggies, and created some dumplings for a really hearty dinner.  If you don’t have a Trader Joe’s or Whole Foods nearby or can’t find these ingredients, don’t be afraid to improvise… cooking doesn’t have to be a fine science.  This is a quick and easy prep recipe.  Enjoy!

What I used:

• 2 containers of Trader Joe’s Creamy Corn and Roasted Pepper Soup
• 1 pkg of Trader Joe’s frozen fire roasted bell peppers or melange a trois, thawed
• 1 pkg of Trader Joe’s frozen roasted corn, thawed
• 1 onion, chopped
• 1 large clove garlic, chopped
• 1/2 pkg of Trader Joe’s veggie chorizo
• Chili powder, cumin, salt to taste
• 1 tube Trader Joe’s polenta

To prepare:

1. Slice tubed polenta about 1/2-inch thick, then cut each slice into fourths.  Grill on each side till browned.  I used my George Foreman grill.  You can use a pan, oven, etc.  Set aside.
2. In a large pot, saute onions and garlic till soft.
3. Add in soup, thawed veggies, chorizo, and simmer for about 20 minutes or more.
4. Season to taste with chili powder, cumin, salt.
5. Stir in the dumplings right before serving and place a few atop each bowl.
6. You can serve with sliced avocado, soy sour cream.

8  servings.  Weight Watcher Points Plus value: 7

My personal recipe.

Chocolate Raspberry Pie

Please Pass the Tofu for this delicious pie that’s easy to make with a few simple ingredients.

What you need:

• 10 oz bag vegan semisweet chocolate chips
• 1 12.3 oz. shelf-stable firm silken tofu (Trader Joe’s now carries their version of this)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup raspberries, fresh or thawed frozen
• 1/2 cup confectioner’s sugar
• 1 9-inch vegan graham cracker pie crust

To prepare:

1. Put chocolate chips in a microwave-safe bowl and microwave until melted; set aside.
2. In a food processor or blender, blend tofu till smooth.
3. Add in the chocolate, maple syrup, and vanilla and blend.
4. Add in raspberries and confectioner’s sugar and process till smooth.
5. Spread in pie crust and refrigerate for at least 2 hours or overnight till firm.
6. Top with more raspberries, or make a raspberry topping by cooking a handful of raspberries and a little sugar in a frying pan.  Top with vegan whipped cream such as freshly whipped Mimic Creme if desired.

12 servings.  Weight Watchers PointsPlus value:  7

Modified from Eating Well Magazine.

 

 

Vegan Buffalo Wing Nachos

This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

• 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
• 2 servings Daiya Pepperjack Shreds (1/2 cup)
• 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
• 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
• 2 tbsp sliced black olives
• salsa and Tofutti Better than Sour Cream

To prepare:

1. Arrange chips on a microwave-safe plate.
2. Spread Daiya shreds and cubes on top of chips.
3. Top with buffalo wings and olives.
4. Microwave till cheese is melted.
5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5

Maple-Roasted Brussels Sprouts with Toasted Hazelnuts

I love roasting vegetables, and Brussels sprouts are delicious prepared this way.

What you need:

• 1 1/2 pounds Brussels sprouts
• 1/4 cup olive oil
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp maple syrup
• 1/2 cup coarsely chopped hazelnuts

How to prepare:

1. Preheat oven to 375.
2. Toast nuts in a frying pan (no oil) till golden; set aside.
3. Cut Brussels sprouts in half; place in a large bowl.
4. To the bowl add oil, salt, pepper and toss well.
5. Place sprouts into a baking dish.
6. Roast for 15 minutes.
7. Stir to even out browning, then continue roasting 30 minutes more.
8. Stir once more, then drizzle maple syrup on top and roast 15 minutes more or till tender.
9. Toss with nuts.

6 servings.  Weight Watcher Points Plus value:  6  (4 without nuts)

Sorry, I can’t remember which cookbook this recipe came out of.

Creamy Casarecce with Peas and Carrots

Saw this on a cooking show and had to veganize it!  So fast and easy to make.

What you need:

• 1/2 pound pasta (I used casarecce pasta)
• small onion, diced
• 1 cup frozen peas and carrots, thawed
• 1/2 cup vegan cream cheese.
• salt and pepper to taste
• nutritional yeast flakes or Parma

casarecce

To prepare:

1. Cook pasta according to package instructions.
2. Meanwhile, in a nonstick skillet with cooking spray or a little olive oil, saute onions.
3. Stir in the peas and carrots and drained pasta.
4. Add vegan cream cheese and salt and pepper to taste, mix to coat pasta.
5. Top each serving with nutritional yeast flakes.

Serves 4.  Weight Watcher PointsPlus Value:  8

I modified this recipe from Giada De Laurentis’ recipe from Food Network.

 

 

Vegan Three Cheese Chili Fries

I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

• Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
• Can of vegan chili (or homemade) (I used Trader Joe’s)
• We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
• Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
• Daiya Cheese Wedge, any flavor
• Tofutti Sour Cream

To prepare:

1. Place one serving of french fries on a microwave-safe plate.
2. Pour 1/2 cup vegan chili over fries.
3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9

 

 

Lemony Bulgur with Asparagus and Spinach

This is a nice recipe using  bulgur.   I had a craving for it and found this.  It’s pretty quick and simple to make.  You can also use whatever vegetables are in season,  and it can be served hot or cold.

You need:

• 1 cup medium-ground bulgur
• 1/4 cup olive oil, 1 tsp olive oil
• 3 cloves minced garlic, reserving 1 tsp for end of recipe
• 1 lb asparagus, trimmed and cut into 1/2 inch pieces (about 2 cups)
• 1 10 oz. bag of baby spinach, coarsely chopped
• 2 tbs fresh lemon juice
• 1/3 cup chopped raw walnuts
• 8 basil leaves, thinly sliced
• 8 mint leaves, thinly sliced

To prepare:

1. Place bulgur in a large bowl and pour 3 cups boiling water over it, cover, and let stand for 30 minutes.  Drain and set aside.
2. Cook garlic in a skillet with 1 tsp oil for 1 minute.
3. Add asparagus and 1/2 cup water.   Cover and cook for 5 to 6 minutes.
4. Add spinach and cook until wilted, then season with salt.
5. Whisk together 1/4 cup olive oil with lemon juice, 1 tsp garlic, season with salt and pepper.
6. Fluff bulgur with fork.  Fold in vegetable mixture, then stir in walnuts, basil, mint and olive oil mixture.

4 servings.  Weight Watcher PointsPlus value:  7

Modified slightly from a recipe in the Vegetarian Times Everything Vegan Cookbook.