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SAM_1872

Please Pass the Tofu for this delicious pie that’s easy to make with a few simple ingredients.

What you need:

  • 10 oz bag vegan semisweet chocolate chips
  • 1 12.3 oz. shelf-stable firm silken tofu (Trader Joe’s now carries their version of this)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup raspberries, fresh or thawed frozen
  • 1/2 cup confectioner’s sugar
  • 1 9-inch vegan graham cracker pie crust

To prepare:

  1. Put chocolate chips in a microwave-safe bowl and microwave until melted; set aside.
  2. In a food processor or blender, blend tofu till smooth.
  3. Add in the chocolate, maple syrup, and vanilla and blend.
  4. Add in raspberries and confectioner’s sugar and process till smooth.
  5. Spread in pie crust and refrigerate for at least 2 hours or overnight till firm.
  6. Top with more raspberries, or make a raspberry topping by cooking a handful of raspberries and a little sugar in a frying pan.  Top with vegan whipped cream such as freshly whipped Mimic Creme if desired.

12 servings.  Weight Watchers PointsPlus value:  7

Modified from Eating Well Magazine.

 

 

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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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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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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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This is one of the brunch dishes I served my daughter and son-in-law when they returned from their honeymoon last month.  It’s so delicious and so simple.  It uses vegan cheese spread and vegan chorizo, two of my favorite vegan convenience foods.  It goes really well with the breakfast potatoes recipe I posted a few weeks ago.  Happy eating!

  • 16 oz soft tofu
  • 1/2 pkg vegan chorizo
  • 1/2 container Wayfare We Can’t Say It’s Cheese Spread Mexi Cheddar
  • Cooking spray, 2 tsp canola oil
  • Salt and pepper to taste
  1. Drain and press tofu. then mash with a potato masher.
  2. Spray cooking spray enough to coat frying pan and then add 2 tsp of canola oil.
  3. Fry the tofu till golden, then mix in the chorizo and cheese and cook till warm.
  4. Salt and pepper to taste.

Serve with salsa and grilled onions if desired.

4 servings.  Weight Watchers PointsPlus value:  6

My recipe.

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Is it a chocolate chip cookie?  No!  After my ER visit to stitch up a bad kitchen knife experience, this is just what the doctor ordered.  I definitely couldn’t bake myself some pity-party chocolate chip cookies, but I could cook this pudding recipe with one hand.  This is a yummy, simple, vegan rice pudding with the addition of chocolate chips and walnuts.  It’s very inexpensive to make as well.  Enjoy!

Ingredients:

  • 1/2 cup jasmine rice
  • 3 cups Almond Breeze Unsweetened Vanilla Almond Milk
  • 1/2 cup vegan sugar
  • 1/3 cup chopped walnuts
  • 1 1/2 tsp vanilla
  • 1/2 cup vegan chocolate chips
  1. Put rice and almond milk in a saucepan and bring to a boil.
  2. Reduce heat and simmer till rice is soft, about 20  minutes
  3. Stir in sugar and cook till melted and well combined.
  4. Remove from heat and add walnuts and vanilla.
  5. Let cool slightly, then stir in chocolate chips.
  6. Divide into four dessert dishes and refrigerate for an hour.

4 servings.  Weight Watchers PointsPlus value: 8

original unmodified recipe:  source unknown

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