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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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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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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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Yum, yum, yum!  I want more!  This is so fast to prepare and so good 😀

What you need:

  • 1 ready-made vegan pizza crust (I used Whole Foods 365 Organic Pizza Crust, original)
  • olive oil spray
  • 1/4 cup barbecue sauce
  • 1/2 onion sliced
  • 1/2 cup Daiya Cheddar Style Shreds

To prepare:

  1. Place pizza crust on a baking sheet.
  2. Spray lightly with olive oil spray.
  3. Spread on barbecue sauce.
  4. Top with onion and Daiya.
  5. Bake according to crust package instructions.
  6. Cut into 8 slices.

4 servings: 2 slices each.  Weight Watchers PointsPlus value: 6

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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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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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