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SAM_1737

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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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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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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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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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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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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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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