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Posts Tagged ‘idea’


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.

 

 

 

 

 

 

 

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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

 

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SAM_1876

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.

SAM_1878

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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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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.

 

 

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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

 

 

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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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