Feeds:
Posts
Comments

Posts Tagged ‘fast’


SAM_1920

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.

 

 

 

 

 

 

 

Read Full Post »


SAM_1917

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.

SAM_1915

 

Read Full Post »


SAM_1856

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

Read Full Post »


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.

Read Full Post »


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.

 

 

Read Full Post »


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

Read Full Post »


Want cake but afraid you’ll have more than one serving?  Too hot to bake?  Wish everyone in your family would just make their own dessert?  Here’s your solution.  As always, simple and fast and vegan.  Make in a mug or any microwave-safe container.  Enjoy 😀

What you need:

  • 4 tbsp whole wheat pastry flour
  • 2 tbsp brown sugar
  • 2 tbsp unsweetened cocoa
  • 1/4 tsp baking powder
  • 3 tbsp non-dairy milk (I used Almond Breeze Unsweetened Vanilla) (have extra on hand)
  • 1/4 cup unsweetened applesauce (have extra on hand)
  • Splash of vanilla extract
  • Dash of cinnamon
  • 1 tbsp vegan chocolate chips
  • Powdered sugar (optional)

To prepare:

  1. Mix dry ingredients and wet ingredients in separate bowls, then combine.
  2. Add more applesauce and/or milk till consistency of cake batter.
  3. Pour into mug and microwave for 3 minutes.
  4. Dust with powdered sugar if desired.
  5. Best eaten right away.

1 serving.  Weight Watcher PointsPlus value:  8

Modified from madejustright.com

Read Full Post »

Older Posts »