Feeds:
Posts
Comments

Posts Tagged ‘recipes’


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.

 

 

Advertisements

Read Full Post »


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.

 

 

 

 

Read Full Post »


Want cake but afraid you’ll have more than one serving?  Too hot to bake?  Wish everyone in your family would just make their own dessert?  Here’s your solution.  As always, simple and fast and vegan.  Make in a mug or any microwave-safe container.  Enjoy 😀

What you need:

  • 4 tbsp whole wheat pastry flour
  • 2 tbsp brown sugar
  • 2 tbsp unsweetened cocoa
  • 1/4 tsp baking powder
  • 3 tbsp non-dairy milk (I used Almond Breeze Unsweetened Vanilla) (have extra on hand)
  • 1/4 cup unsweetened applesauce (have extra on hand)
  • Splash of vanilla extract
  • Dash of cinnamon
  • 1 tbsp vegan chocolate chips
  • Powdered sugar (optional)

To prepare:

  1. Mix dry ingredients and wet ingredients in separate bowls, then combine.
  2. Add more applesauce and/or milk till consistency of cake batter.
  3. Pour into mug and microwave for 3 minutes.
  4. Dust with powdered sugar if desired.
  5. Best eaten right away.

1 serving.  Weight Watcher PointsPlus value:  8

Modified from madejustright.com

Read Full Post »


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

Read Full Post »


Looking for a new soup to try?  This Lebanese soup/stew from Appetite for Reduction is delicious.  The whole family loved it, and it’s very easy to make.   Enjoy!

Ingredients:

  • Olive oil cooking spray
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 tsp salt
  • pinch of black pepper
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 cups diced carrots
  • 1 cup dried red lentils (I think I used yellow)
  • 1/2 cup brown basmati rice
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • 6 cups vegetable broth
  1. Spray olive oil into a 4 quart pot over medium high heat and saute onions till translucent.
  2. Add garlic, pepper, salt, cumin, coriander and stir a minute.
  3. Add carrots, lentils, rice, zest, broth.
  4. Cover pot and bring to boil, then simmer for 40 minutes stirring occasionally and adding water if necessary.
  5. Add lemon juice and salt and pepper to taste.
  6. Let soup sit for 10 minutes before serving.

6 servings.  Weight Watcher PointsPlus value:  5

This recipe is not modified from the original and is from Appetite for Reduction.

Read Full Post »


If Julia Child were vegan, she would have made this.  This yummy recipe comes from one of my new favorite books Vegan’s Daily Companion.  It’s like a big onion quiche and is quite simple to prepare and bake.  Perfect for a cold winter brunch.  Enjoy!

  1. Preheat oven to 350, bake 2 prepared vegan whole wheat pie shells  (I used Maple Lane Bakery from Wholefoods) for 10 minutes and remove from oven; set aside.
  2. In a large saute pan sprayed with cooking spray, cook 5 large yellow or white onions thinly sliced, 4 cloves minced garlic; add a little water if necessary.  Cook till translucent.
  3. Add 1 tsp sugar or to taste, 1/2 tsp salt or to taste.
  4. Cook for 15 to 25 minutes till onions are done or caramelized to your liking, remove from heat.
  5. In a food processor, combine 1 1/2 cups of nondairy milk,  (I used unsweetened plain soy milk), 15 ounces extra firm tofu, 1/2 tsp black pepper, 1/2 tsp of salt or to taste, 1/2 tsp nutmeg, 5 tbsp whole wheat pastry flour or unbleached flour, and 2 tbsp nutritional yeast flakes.
  6. Add tofu mixture to onion mixture and stir till well combined.
  7. Divide evenly between two pie plates and bake for 45 minutes till crust is golden and filling set.

2 pies = 12 servings.  Weight Watcher PointsPlus value:  7

Original recipe from Vegan’s Daily Companion.

Read Full Post »


Oh my goodness, these are so yummy!  Made with refrigerated  crescent rolls (Pillsbury or store brand).  You did know they were vegan, right?  And if you haven’t tried We Can’t Say It’s Cheese Spread, what are you waiting for?  The hickory-smoked cheddar style is to die for.   Add the new Tofurky Bologna and you’ve got yourself a real treat.  The best thing about this recipe is that it will take you five minutes or less to prepare and only about ten minutes in the oven.  Enjoy!

Ingredients:

  • 1 package of reduced fat crescent rolls
  • We Can’t Say It’s Cheese Spread Hickory-Smoked Cheddar Style, 1/4 cup
  • 2 slices of Tofurky Bologna

To Prepare:

  1. Preheat oven to 375 or according to package instructions; lightly spray baking sheet with canola spray.
  2. Separate the 8 pieces of crescent roll dough and place on working surface.
  3. Spread each piece with some spread.
  4. Cut up Tofurky into 8 pieces and place onto each piece of dough.
  5. Roll up starting with the largest end to smallest end creating a crescent shape.
  6. Bake for about 10 to 12 minutes or until lightly golden but not burned on bottom.

Be creative.  I also tried this with cheesy broccoli.  Just mix cheese spread with a little broccoli and spread onto crescent roll.  There are so many things you can try with this.

8 servings.  Weight Watcher PlusPoints Value: 3

My own recipe.

Read Full Post »

Older Posts »