Vegan Gaji-Bap (Korean Eggplant Rice)

If you want a quick no-brain rice dish, try this yummy recipe from one of my favorite blogs, the Vegan 8 Korean.  It’s so simple, fast, easy, and Korean … meets all my requirements 😉

Vegan Gaji-bap (Eggplant Rice) Recipe.

8 servings.  Weight Watchers PointsPlus value:  6

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Teriyaki Tofu Bowl

Ever since I made the General Tso’s Tofu, my family wants more and more.  I decided to use the same technique but to go with a teriyaki flavor this time.  It turned out great!  Hope you enjoy it.

Ingredients:

• 1 block of tofu drained and pressed then cubed (mine was 14 0z)
• Ener-G Egg Replacer mixed according to package for one or two servings
• 1/2 cup or so of cornmeal
• 1/4 cup or so of cornstarch
• 2 tbsp or more of canola oil
• 1/2 cup Soy Vay Teriyaki Sauce or Trader Joe’s imposter version (or other but this is yummy)

1. Put Ener-G egg replacer in small to medium bowl and place tofu cubes in bowl.  Mix to well coated.
2. Mix cornmeal and cornstarch and dredge tofu cubes into this mixture.
3. Put oil in nonstick skillet and fry tofu till golden.
4. Place tofu on paper towels to drain.
5. In a microwave safe bowl, heat teriyaki sauce for a minute or so in microwave.
6. Toss sauce together with tofu until well coated.

Serve over rice with steamed broccoli and garnish with sesame seeds.

4 servings.  Weight Watcher PointsPlus value:  7

With rice and steamed broccoli:  12  points

My own recipe.

 

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Grilled Portobello Steaks with Onion, Tomato, and Spicy Mayo

Seriously, is it portobello or portabella?  Anyway, I’ve been vegan for quite some time and have never tried a portobello “steak.”  Saw this simple recipe and had to try it.  This is such a wonderful dish!!!  So easy to make too, minutes to prep, minutes to cook.  Grill indoors or out.  Eat as an appetizer, side, or main dish.  Enjoy!

Ingredients:

• 1/3 cup reduced fat Vegenaise
• 1 tsp grated fresh ginger
• 1 tsp (or to taste) Sirracha or Gochujang (Korean hot pepper paste* I used this and it was awesome!)

• 1 tbsp reduced salt soy sauce
• 2 tsp canola oil
• 1 tsp dark sesame oil

• 1 large onion, red or sweet cut into 1/2 inch slices
• 4 large portobello caps
• 4 thick slices of heirloom or beefsteak tomato

To Prepare:

1. Heat grill and spray with cooking spray.
2. Stir together Vegenaise, ginger, Sirracha or Gochujang in a small bowl; set aside.
3. Stir together soy sauce, canola oil, sesame oil in another bowl.
4. Place onions and mushrooms on grill and brush with soy sauce mixture; grill about 5 minutes, turn, brush, cook about 5 more minutes, remove from grill.
5. Place tomato slices on grill for about a minute.

To Assemble:

1. Place mushroom caps rounded side down on serving plate.
2. Top each with one onion slice, one tomato slice.
3. Top with spicy mayo.

4 servings.  Weight Watchers PointsPlus value:  4

original recipe from Fresh, Fabulous, Fast

Portabella Mushrooms

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Hearty Barbecue Root Vegetables

This dish is pretty amazing.  It’s made with some veggies you may not have tried before.  The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish.  It’s great for a picnic or potluck.

Ingredients:

• 1 Japanese sweet potato, peeled and cubed
• 1 jicama, peeled and cubed
• 1 yucca root, peeled and cubed
• pinch of cinnamon
• 1 zucchini, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• Dash of paprika
• 1 tsp minced ginger
• 2 cloves of minced garlic
• 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
• 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes

To prepare:

1. Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
2. To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and  stirfry.
3. Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.

6 entree servings.  Weight Watcher PointsPlus value:  6

original recipe from a friend.

Yucca Root
Jicama

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Puttanesca Sauce

Sam the Cooking Guy made this on TV.  He is totally my kind of cook.  I love simple recipes that are fabulous and can be tweaked to Weight Watcher friendliness.  This dish is so delicious!  As Sam said on his show, make this for your friends, and they will think you slaved away all day coming up with this sauce.  All I really modified on this was the olive oil and made a substitution for anchovy paste.  I am going to make this again right away!

1. In a nonstick pan, heat 1 tbsp olive oil and add 3 large minced garlic cloves and cook a minute.
2. Stir in 1 tbsp vegan Worcestershire sauce, 28 oz can whole tomatoes, 3 tbsp capers, 4 oz coarsely chopped olives (or pulsed in food processor), and 1 tsp of crushed red pepper.
3. Break up tomatoes with spoon but leave chunky.
4. Simmer 30 minutes or until you like the consistency.

Serves 4.  Weight Watchers PointsPlus value:  2

VeganCapersKalamata Olive

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Mushroom Ragu with Whole Wheat Gnocchi

Chef Emeril strikes again!  A delicious sauce to compliment your Whole Wheat Gnocchi!  Ragu is traditionally an Italian meat sauce, but here Emeril uses wonderful meaty mushrooms instead.

Mangiare e gustare! (eat and enjoy)  (hope I got that right)

1. In a large nonstick saucepan, heat 1 tbsp olive oil and and add 1/2 red onion chopped and 1/3 cup chopped shallot; cook till wilted, then add 1 tbsp minced garlic and continue to cook a few minutes.
2. Turn heat up a little and add 6 oz exotic mushrooms, such as shiitake, portabello, oyster, trumpet (I used all shiitake) and cook till they release some juices, then add 6 oz more of the mushrooms and cook for about 4 minutes, tossing occasionally.  Season with salt and pepper.
3. Add 1/2 cup red wine and cook till almost completed reduced.
4. Add 1/2 cup tomato puree and 1/2 cup vegetable broth and heat till bubbly.
5. Stir in 4 cups cooked whole wheat gnocchi.

4 hearty servings.  Weight Watchers PointsPlus value:  9 (You can definitely cut the portion size in half for a lighter meal and/or side dish).

MushroomsVegan

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Linquine in Lemon Cream Sauce

Here’s a very quick recipe with only five ingredients.  It can be whipped up in no time for spur-of-the-moment guests or a  tired evening after work.

1. Cook 1 pound of linguine.
2. While pasta is cooking, warm over low heat:  1 cup of soy cream cheese such as Tofutti’s Better Than Cream Cheese, 1 tbsp of olive oil, and juice of one lemon in a saucepan.
3. Drain pasta reserving 1/2 cup of water.
4. Mix the 1/2 cup of water into cream sauce.
5. Put pasta, sauce, and parsley  in a big serving bowl and toss to coat, salt and pepper to taste.
6. Top with Parma or Bragg’s Nutritional Flake Seasoning.

Makes 8 servings.  Weight Watchers Points Plus value:  8

Original recipe from Vegetarian Times.

VeganLinguineLemon

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