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Posts Tagged ‘side dish’


SAM_1737

I love roasting vegetables, and Brussels sprouts are delicious prepared this way.

What you need:

  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp maple syrup
  • 1/2 cup coarsely chopped hazelnuts

How to prepare:

  1. Preheat oven to 375.
  2. Toast nuts in a frying pan (no oil) till golden; set aside.
  3. Cut Brussels sprouts in half; place in a large bowl.
  4. To the bowl add oil, salt, pepper and toss well.
  5. Place sprouts into a baking dish.
  6. Roast for 15 minutes.
  7. Stir to even out browning, then continue roasting 30 minutes more.
  8. Stir once more, then drizzle maple syrup on top and roast 15 minutes more or till tender.
  9. Toss with nuts.

6 servings.  Weight Watcher Points Plus value:  6  (4 without nuts)

Sorry, I can’t remember which cookbook this recipe came out of.

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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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This is a nice recipe using  bulgur.   I had a craving for it and found this.  It’s pretty quick and simple to make.  You can also use whatever vegetables are in season,  and it can be served hot or cold.

You need:

  • 1 cup medium-ground bulgur
  • 1/4 cup olive oil, 1 tsp olive oil
  • 3 cloves minced garlic, reserving 1 tsp for end of recipe
  • 1 lb asparagus, trimmed and cut into 1/2 inch pieces (about 2 cups)
  • 1 10 oz. bag of baby spinach, coarsely chopped
  • 2 tbs fresh lemon juice
  • 1/3 cup chopped raw walnuts
  • 8 basil leaves, thinly sliced
  • 8 mint leaves, thinly sliced

To prepare:

  1. Place bulgur in a large bowl and pour 3 cups boiling water over it, cover, and let stand for 30 minutes.  Drain and set aside.
  2. Cook garlic in a skillet with 1 tsp oil for 1 minute.
  3. Add asparagus and 1/2 cup water.   Cover and cook for 5 to 6 minutes.
  4. Add spinach and cook until wilted, then season with salt.
  5. Whisk together 1/4 cup olive oil with lemon juice, 1 tsp garlic, season with salt and pepper.
  6. Fluff bulgur with fork.  Fold in vegetable mixture, then stir in walnuts, basil, mint and olive oil mixture.

4 servings.  Weight Watcher PointsPlus value:  7

Modified slightly from a recipe in the Vegetarian Times Everything Vegan Cookbook.

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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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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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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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