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.

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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.

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Classic Greek Salad with Herbed Tofu “Feta”

Satisfy your vegan Greek salad craving with this delicious recipe.  The tofu feta is delicious.  It’s marinated at least overnight to become super tasty.   You will have leftover tofu feta to use again.  This is really a great salad.  I hope you enjoy it as much as I did.

Herbed Tofu Feta (salad recipe follows)

You need:

• 16 oz extra firm tofu cut into 1/2 inch cubes
• 2 cups water
• 1/4 cup fresh lemon juice
• 3 tsp salt
• 2 tsp dried basil
• 2 tsp dried oregano

1. In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes.
2. Set aside to cool and then refrigerate overnight.
3. To use, drain liquid and use in place of feta in any recipe.

This recipe makes 2 1/2 cups of herbed tofu feta.

Classic Greek Salad

You need:

• 3 tbsp olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
  —————————————-

• 2 medium tomatoes cut into wedges
• 1/2 cucumber sliced
• 1/2 medium red onion sliced thinly
• 1/2 green pepper sliced thinly
• 1/3 cup Herbed Tofu Feta
• 2 tsp capers
• 15 kalamata olives

1. In a small bowl, combine first set of ingredients and set aside.
2. In a large bowl, combine second set of ingredients.
3. Toss with dressing just before serving.

4 servings.  Weight Watcher Points Plus value: 4

Recipe from VegNews.

 

 

 

 

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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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Light and Easy Carrot Salad

This is a very light carrot salad sweetened with apple juice.  The recipe comes from Forks Over Knives: The Plant-Based Way to Health.  It’s very easy to make and would be great for a picnic because there’s no mayo or heavy sauce.  It also makes a nice healthy (low-point) snack anytime 😀

What you need:

• 6 carrots thinly sliced.  (I cheated and used a bag of Trader Joe’s shredded carrots)
• 2 apples, peeled and chopped
• 4 tbsp apple juice
• Juice of 1 lemon
• 1/2 tsp cinnamon
• 1/2 cup raisins

To prepare:

1. Steam carrots for 5 minutes.
2. Mix all ingredients in a bowl.
3. Chill for 1 hour.

4 servings.  Weight Watcher PointsPlus value:  4

Modified from Forks Over Knives.

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Pistachio-Crusted Eggplant Cutlets

 

Pistachios are not only delicious, but they’re also good for your health and can curb the appetite was well, so they say.  This eggplant dish is fun and tasty and very easy to make.  Serve with a grain for a great meal.

You need:

• 1 cup shelled pistachios
• 6 oz. oil packed sun-dried tomatoes, drained
• 2 jarred roasted red peppers, drained
• 2 cloves garlic, peeled
• 2 medium eggplant, each cut into 6 slices

To prepare:

1. Preheat oven to 375 and prepare baking sheets generously with olive oil cooking spray.
2. Place eggplant slices on baking sheets; set aside.
3. Put Pistachios in food processor or blender and mix till finely chopped; transfer to bowl.
4. In food processor, puree sun-dried tomatoes, roasted peppers.
5. Spread 2 tbsp of tomato-pepper mixture on each slice of eggplant, then sprinkle 1 tbsp of pistachios.
6. Bake about 20 minutes.

You may want to top with Parma or other Parmesan substitute and serve with couscous or bulgur.

Four servings, 3 slices each.  PointsPlus value:  7

Original recipe from Vegetarian Times.

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Whole Wheat Gnocchi with Roasted Cherry Tomatoes and Basil

It’s hard to cook with your dominant hand in a splint.  You need a sous chef or you have to make something that requires little to no chopping.  This one I made totally on my own, and it’s really good.  If you can’t find whole wheat gnocchi, use what you can find.  Trader Joe’s Whole Wheat Gnocchi is vegan.  This is a very quick and simple recipe that can be ready in less than 15 minutes.  Improvise and enjoy!

• 1 pkg whole wheat gnocchi
• 2 pints cherry tomatoes
• olive oil cooking spray
• 1 tsp olive oil (you can add more if you like)
• basil fresh or dried to taste
• dash of oregano or Italian seasonings
• salt and pepper to taste

• Parma by Eat in the Raw or other vegan cheese or nutritional yeast flakes
• Dash of red pepper  flakes

1. Preheat oven to 450.
2. Spray nonstick baking sheet with olive oil spray.
3. Place cherry tomatoes on baking sheet and spray with olive oil spray.
4. Season with basil, oregano, salt, pepper.
5. Bake for about 12 minutes till roasted.
6. Prepare gnocchi according to package instructions, drain, place in large bowl and drizzle with olive oil.
7. Add tomatoes and toss gently.
8. Sprinkle each serving with vegan cheese or nutritional yeast flakes and red pepper flakes.

3 servings.  Weight Watcher PointsPlus value:  7.

My original recipe.

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Breakfast Potatoes

Hi everyone.  Finally back in the swing of things after the wedding, then hubby had emergency eye surgery.  When my daughter got back from her honeymoon, I made her and her husband a vegan brunch of breakfast potatoes, cheesy chorizo tofu scramble (next week’s post), chocolate chip pancakes, and mimosas.  Here is the recipe for the  yummy breakfast potatoes.  This dish is so simple to make, but start early because it takes 45 minutes to bake and gives you plenty of time to make other dishes.   Enjoy!

Ingredients:

• Vegetable oil spray
• 2 tsp vegetable oil
• 2 pounds baked red or russet potatoes, cooled and cubed 1/2 inch thick
• 1 green bell pepper diced
• 2/3 cup diced yellow onion
• 2 tbsp sliced pimentos
• 2 large cloves garlic minced
• 1/2 tsp salt or to taste
• freshly ground pepper to taste

Preheat oven to 400.

1. Spray a 9-by-13 baking dish with cooking spray.
2. Put all ingredients in baking dish and mix gently.
3. Bake uncovered for 45 minutes or until browned.

6 side dish servings.  Weight Watcher PointsPlus value:  3

Modified recipe from Follow Your Heart Cookbook.

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“Cheesy” Spinach Overstuffed Mushrooms

Wow, I’m in love.  I love mushrooms as it is, but this takes it to the next level.  I saw this recipe on a cooking show and just had to veganize it.   It turned out great.  I hope you think so too.  The recipe looks a little long, but it’s really fast and simple, just how I like it.  Enjoy!

Ingredients:

• 20 medium to large crimini mushrooms (about 2 inches)
• 1/2 cup finely chopped onion
• 2 tbsp chopped garlic
• 1 1/2 cups of spinach roughly chopped (or cooked frozen spinach)
• 3/4 cup tofu ricotta
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup Daiya mozzarella
• Parma or nutritional yeast flakes

1. Preheat oven to 375; prepare a baking sheet with cooking spray.
2. Carefully remove stems from mushrooms; don’t discard, set aside.
3. Put mushrooms cap-side down on baking sheet and bake for 12 to 14 minutes.
4. Let mushrooms cool a little and then remove water from the caps.
5. Chop mushroom stems.
6. In a nonstick skillet with cooking spray, cook mushroom stems, onions, and garlic till softened.
7. Add spinach to skillet and cook till wilted (if using frozen, just stir in).
8. In a medium bowl, combine tofu ricotta, nutmeg, salt, Daiya.
9. Add cooked vegetables to the cheese mixture and stir till well blended.
10. Fill each mushroom with mixture, then sprinkle with Parma or nutritional yeast.
11. Return to oven for about 12 to 15 minutes till lightly browned.

5 servings of 4 mushrooms each.  Weight Watchers PointsPlus value:  2

Original non-vegan recipe from Hungry Girl.

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