Chili Mac

This is a great Chili Mac (original Weight Watchers recipe) that can be altered to your liking by choosing different pastas, beans,  or veggie meats.  I’ve been making it for years and it’s a family favorite.

Ingredients:

• 12 oz  ground soy crumbles
• 1 medium chopped onion
• 14 1/2 canned stewed tomatoes and 2 tbsp canned chopped green chilies OR 1 can Mexican-style stewed tomatoes with chilies.
• 1 1/4 cup canned tomato sauce
• 2 tsp chili powder
• 1 tsp cumin
• 1 cup dry whole wheat elbow macaroni
• 15 oz canned kidney beans, drained and rinsed
• vegan Parmesan such as Parma

1. In a large nonstick skillet, spray with cooking spray and saute onion.
2. Add undrained stewed tomatoes, chilies, tomato sauce, chili powder, cumin, soy crumbles and bring to a boil.
3. Add uncooked macaroni and kidney beans and return to boil.
4. Reduce heat, cover, and simmer till macaroni is tender about 15 minutes.
5. Divide into four bowls and sprinkle vegan Parmesan on top.

*in my experience, using larger pasta may need a little more liquid, so just keep an eye on that and see if you need to add a little water and time.

4 servings.  Weight Watchers PointsPlus value:  9VeganRed Kidney Beans

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Vegetable-Barley Casserole

This one is from Weight Watchers.  It’s one of my family’s favorite dinners.  It’s warm, a little spicy and cheesy.  Perfect for a cold winter’s night.  This is also a great casserole to bring to a potluck.  I now use Daiya cheese in the recipe, but I used to use Follow Your Heart.  They’re both good in it.  Here’s a tip:  When cooking your barley, make extra and store in the refrigerator for breakfast!  I add almond milk and a little sugar.  It’s delicious!

*Oil a large skillet with 2 tsp canola oil and cook these ingredients till tender:  1 small chopped onion; 1 minced garlic clove; 2 cups of corn kernels, 3 cups coarsely chopped Swiss chard (stems removed).

Stir in these ingredients:  1 can diced tomatoes with chilies; 2 cups of cooked barley; 1/4 tsp cumin; 1/4 tsp oregano; 1/2 tsp salt; 1/4 tsp black pepper.

Mix in 1/4 cup of Daiya cheddar or other nondairy cheddar cheese; place in a 2 1/2 to 3 qt baking dish prepared with cooking spray; sprinkle 1/4 cup of nondairy cheddar cheese on top; bake at 350 for 30 minutes.

6 servings.  Weight Watcher Plus Points: 5 (the original WW recipe calls for low fat cheddar dairy cheese and only 1/2 cup; the points for the original recipe is 4).

VeganBarley

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Edamame Pate

Yum!  This recipe comes from Vegetarian Times Magazine.  This is great as a spread for crackers or could be used as a dip for veggies or chips if thinned by mixing with some water.  It has a wonderful flavor and is great on a bagel.

Give these ingredients a whirl in the food processor: 1 1/4 cup shelled edamame, 1/2 cup walnuts, 1 chopped green onion, salt to taste, 3 tbsp lemon juice. Spread on a bagel, bagel thin, sandwich thin, or bread and add a roasted pepper.

(Weight Watcher Plus Points: 4 points for 1/3 cup. 4 servings.)

Vegan
Edamame Soybean

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