Peas with Spinach and Tempeh Bacon in Lettuce Cups

Fun way to eat your peas!

What you need:

• 4 slices vegan tempeh bacon, cut into 1/2 inch pieces ( I used Light Life Smoky Tempeh Bacon)
• 2 leeks, cleaned, halved, then sliced
• 2 bunches of spinach, cleaned,  stems removed
• 2 cups of fresh or frozen peas
• 1/2 cup vegetable broth
• Dill and tarragon to taste
• 12 leaves of Boston or Bibb lettuce

To prepare:

1. Spray nonstick skillet with cooking spray and cook tempeh till crispy, set aside.
2. Spray skillet again and add leeks and 1 tsp salt; cook till translucent.
3. Add spinach; cover and cook for about two minutes.
4. Add peas and broth and cook till peas are tender.
5. Stir in dill and tarragon, salt and pepper to taste.
6. Stir in tempeh.

To serve:

1. On each plate, take two lettuce leaves and form into a cup shape.
2. Fill each with 1/6 of the pea mixture.

6 servings.  Weight Watcher PointsPlus value: 2

I modified this recipe from Martha Stewart Living Magazine.

 

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Hominy and Poblano Pepper Saute

I now love hominy thanks to this recipe, and the hominy and poblano peppers are a fantastic pairing.  This dish can be on the table in ten minutes.   If you’re not into a little spicy food, substitute another pepper, although the poblano is great.

What you need:

• 1 tsp olive oil and/or olive oil spray if desired
• 2 medium poblano chiles, diced into 1/2-inch pieces
• 1 medium onion
• 2 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp salt
• 15 oz. can hominy, rinsed and drained
• 1/4 cup water
• 1 tbsp fresh lime juice
• 1/3 cup chopped cilantro (optional)

To prepare:

1. Heat oil in large skillet over medium high heat.
2. Add peppers and onion and saute until almost tender.
3. Stir in garlic, cumin, salt.  Cook for 30 seconds.
4. Add hominy and water, cook for 4 minutes stirring often.
5. Remove from heat and add lime juice and cilantro

4 servings.  Weight Watchers PointsPlus value:  3

Original recipe from weightwatchers.com

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Tofu Broccolini and Cashew Stir-Fry

You’ve bought a bunch of broccolini, now what?  This cute hybrid veggie is loaded with Vitamin C.  Here’s a very quick take-out -style stir-fry that you might want to give a try.  Like it spicy?  Top with some Sriracha.  As always, enjoy!

1. Boil 2 bunches of broccolini for three minutes; drain and set aside.

2. In a small bowl, whisk together and set aside:

• 2/3 cup vegetable broth
• 3 tbsp reduced sodium soy sauce
• 2 tbsp mirin
• 1 tbsp minced ginger
• 2 tsp corn starch
• 1/2 tsp dark sesame oil
• 1/4 tsp red pepper flakes
• 1 clove garlic chopped

3. Heat 2 tsp canola oil in nonstick pan over medium high heat

4. Add broccolini (I chopped mine in half), 3 scallions chopped; cook till just tender.

5. Add 1 14 oz container of pressed extra firm tofu cut into 1-inch chunks and broth mixture; bring to boil.

6. Stir and cook till sauce is slightly thickened, about 3 minutes.

7. Sprinkle with 2 tbsp chopped unsalted cashews.

4 servings.  Weight Watcher PointsPlus value:  6

Original recipe from Fresh Fabulous Fast cookbook.

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Kung Pao Mock Chicken

Skip the take-out!  This “take-in” is probably faster.  The meatless nuggets make this is a fun dish.  Enjoy!

1.  Prepare 10 oz package of meatless chicken-style nuggets to package instructions, halve each and set aside.

2.  In a small bowl, combine and set aside:

• 1/4 cup pineapple juice
• 1/4 cup light teriyaki sauce
• 1 tbsp Szechuan seasonings or to taste
• 2 tsp cornstarch

3.  Coat nonstick skillet or wok with cooking spray.  Over medium high heat, stir-fry till tender:

• 1/2 of 16 oz package frozen sweet peppers and onions
• 1 16 oz package frozen green bean stir-fry veggie blend

4.  Stir in sauce mixture, stir to combine, cook till thickened and bubbly.

5.  Divide veggie mixture onto 4 plates and top with nuggets, sprinkle with 2 tbsp sliced or chopped almonds divided.

4 servings.  Weight Watcher PointsPlus value:  7

original recipe from unknown vegetarian cookbook.

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Chickpea Piccata

Piccata is a dish usually made with some sort of sauteed meat, butter, and lemon.  I never had the original version or the vegetarian version with seitan,  but I can tell you that now my copy of Appetite for Reduction automatically opens up to this recipe that uses chickpeas, that’s how much I love it.  Here’s a cute quote from the cookbook:  “One second you’re just sitting there, all normal-like, but the moment that first forkful of lemony wine bliss touches your tongue, you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing with the Stars.”  This is a great cookbook.  It’s one I had to buy.  Enjoy!

1. In a large pan, spray with cooking spray and 1 tsp olive oil.
2. Saute 1 cup of thinly sliced shallots and 6 cloves of thinly sliced garlic for about five minutes, till golden.
3. Add 2 tablespoons of breadcrumbs and toast them, stirring constantly for about 2 minutes.
4. Add 2 cups vegetable broth, 1/3 cup dry white wine, pinch of pepper, pinch of thyme.
5. Turn up the heat and bring to a rolling boil and let sauce reduce by half, about 7 minutes.
6. Add 1 16 oz can of chickpeas drained and rinsed and 1/4 cup capers and heat through, about 3 minutes.
7. Add 3 tbsp freshly squeezed lemon juice and turn off heat.
8. Serve over mashed potatoes (add points for this).

*note:  Best served right away as the sauce will be absorbed.

4 servings.  Weight Watcher PointsPlus value: 5

hickpeas

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Hearty Barbecue Root Vegetables

This dish is pretty amazing.  It’s made with some veggies you may not have tried before.  The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish.  It’s great for a picnic or potluck.

Ingredients:

• 1 Japanese sweet potato, peeled and cubed
• 1 jicama, peeled and cubed
• 1 yucca root, peeled and cubed
• pinch of cinnamon
• 1 zucchini, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• Dash of paprika
• 1 tsp minced ginger
• 2 cloves of minced garlic
• 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
• 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes

To prepare:

1. Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
2. To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and  stirfry.
3. Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.

6 entree servings.  Weight Watcher PointsPlus value:  6

original recipe from a friend.

Yucca Root
Jicama

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Salisbury Seitan with Mushrooms

This is definitely American diner comfort food.  The book American Vegan Kitchen is full of these types of recipes.  I just cut out some of the fat on this one.   This was great over a little rice.  I roasted some fennel and endive as a side.  Just a delicious meal!

• In a small bowl combine 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1/8 tsp dill and rub into 1 pound of seitan.  (I used both cubed and shredded.  I rubbed the mixture into the cubes and and swished the shreds in the bowl with the mix).
• Prepare a nonstick skillet with cooking spray and add seitan; cook till browned on all sides.  Remove and set aside.
• In same pan over medium/high, add 1 Tbsp Smart Beat Light margarine, 2 cups chopped onion, 4 cups cremini mushrooms,  and cook until soft.  Add 2 tbsp of sherry or vegetable broth, 3 cloves minced garlic, cook a few minutes.
• Reduce heat to medium; sprinkle 1/4 cup flour to pan and stir for a minute; add 2 cups vegetable broth and 2 tsp vegan worcestershire sauce, cook and stir till thickened.  Season to taste.
• Add seitan back to the pan and cook till heated.

4 servings.  Weight Watcher PointsPlus value: 5

SeitanVegan

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Vegan Texas-Fried “Steak” Bites with Home-Style Gravy

I am really excited to share this recipe because I came up with this one totally on my own.  I thought I would search the net to see if  someone else had come up with this recipe after I thought it up, and I did find out that a vegan chef on the Ellen show had already done a similar recipe.  However, the recipe called for 2 cups of cashews, which is a whopping 45 points added to the recipe.  I decided to pursue my version which is very Weight Watcher friendly.  You may find you would like to tweak the recipe to your liking, but this will give you a good start.

TEXAS-FRIED “STEAK” BITES WITH HOME-STYLE GRAVY

• 1 thawed package of Gardein Home Style Beefless Tips
• 1 tbsp cornmeal
• 1/2 cup whole wheat pastry flour, divided 1/4 and 1/4
• 1/4 teaspoon salt
• cooking spray
• 2 tsp canola oil
• 1 cup Almond Breeze Original Unsweetened
• salt and pepper, seasonings to taste

1. Mix dry ingredients in a bowl; dredge beefless tips in mixture.  Evenly coat  nonstick frying pan with cooking spray;  pan-fry beefless tips, turning to cook each side.  When done, place beefless tips on paper towel; do not clean out pan.
2. Add 2 tsps of canola oil to pan, stir in 1/4 cup of flour; slowly add almond milk till you have a thick gravy (you may need to use more or less); season with salt and pepper to taste; you may want to add paprika or Bragg’s Liquid Aminos, soy sauce, whatever you like.  Serve right away; sauce thickens quickly upon standing.

This is great over mashed potatoes or would work really good in a baked potato.

I hope the recipe works out for you.  If you have any ideas about it let me know.  This was my one and only attempt at it.

4 servings.  Weight Watcher Plus Points value:  4

Vegan

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Crispy Teriyaki Tofu

I created this recipe when I first became vegan.  It is one of my staples.  Even non-vegetarians will love it too.

Ingredients:  16 oz firm tofu,  2 tbsp canola oil, 1 cup terryaki sauce, 1/2 cup cornmeal.

Start by pressing your tofu, slice it into 1/2 inch slices, marinate in SoVay Veri, Veri Teriyaki or Trader Joe’s Soyvaki for a couple of hours.  Dredge slices into corn meal, pan-fry, drain on paper towel.  Warm up marinade and pour over.  Serve with rice and veggies.

6 servings.  Weight Watchers PointsPlus value:  5

Vegan

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