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Posts Tagged ‘planning’


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_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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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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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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I have been making this delicious casserole for years.  It’s great for picnics, potlucks, etc.   It’s super comfort food, takes ten minutes to make, and everyone will love it.

What you need:

  • 15 oz can of corn, drained
  • 15 oz can of cream-style corn
  • 1/3 cup oil
  • 1 cup vegan sour cream
  • 2-3 tbsp dried minced onions
  • 1/3 cup water whisked with 1 1/2 tsp Ener-G egg replacer
  • 8 oz pkg vegan cornbread mix

What to do:

  1. Preheat oven to 350.
  2. Mix all ingredients together in a bowl.
  3. Spread into a casserole baking dish.
  4. Bake for 45 minutes.

12 side-dish  servings.  Weight Watcher PointsPlus value:  7

From Vegan Family Favorites Cookbook.

 

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I’ve been on a little bit of  a breakfast kick since I read an article about breakfast ruts, maybe it was Weight Watchers Magazine.  After last week’s Portobello Benedict, I decided to create a vegan McMuffin, so here it is.  I hope you like it.

What you need:

What to do:

  1. Drain tofu and slice into six thick slices.
  2. Put oil in a large skillet and fry tofu till golden on each side; season with salt and pepper.
  3. Toast the English Muffins.
  4. Assemble the McMuffins by spreading each sandwich with 1 tbsp cheese spread, a slice of Canadian bacon, a tomato slice, and top with tofu slice.
  5. Season to taste.

6 servings.   Weight Watcher Pointsplus value: 7

My own recipe.

 

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