Wednesday, June 20, 2018

Cauliflower Samosa Tacos

... not to be confused with the previous Cauliflower Samosa Burrito, which was made slightly differently.


Ingredients
1 tomato, diced 
½” fresh ginger root, peeled 
1 garlic clove 
½ small red onion, diced 
½ tsp ground cumin 
¼ tsp paprika 
½ tsp mild curry powder 
3 cups (11-oz) cauliflower florets 
1 cooked potato, diced 
½ cup green peas
6 corn tortillas 
3 tbsp raw cashews

Directions:

  1. In a food processor or blender, puree tomatoes, ginger, and garlic. Set aside. 
  2. Line a skillet with ¼-cup water. 
  3. Sauté onions until translucent. 
  4. Stir in blended tomato mixture, ground cumin, paprika, and curry powder. 
  5. Add cauliflower and sauté until cauliflower is cooked but not mushy, about 10 minutes. 
  6. Add potatoes and peas and cook until very warm. 
  7. Taste and adjust seasonings. 
  8. Scoop cauliflower mixture onto tortillas and top with cashews.


Notes:

  • Serves 2
  • Per serving: 383 calories, 8.7g fat, 68.6g carbs, 13.5g fiber, 9.3g sugars, 13.5g protein
  • Total time: 20 min
  • Active time: 10 min

Wednesday, January 24, 2018

Winter Skillet Lasagna



Ingredients:
1 butternut squash, 3 cups cubed 
1 onion, diced 
3-4 minced garlic cloves 
Italian seasoning 
4 dry lasagna noodles 
14-oz (1½ cups) marinara sauce

Tofu Ricotta 
15-oz extra-firm tofu, drained 
¼ cup nutritional yeast 
1 Tbsp Italian seasoning 
1 tsp fresh lemon juice 
¼ tsp garlic powder 
¼ tsp onion powder


Directions:
Tofu Ricotta

  1. Press tofu for 20 minutes. 
  2. Crumble tofu with your hands. 
  3. Mix in remaining ingredients, plus salt & pepper to taste.


Winter Skillet Lasagna

  1. Sauté onions and garlic until translucent. 
  2. Add butternut squash and several shakes of Italian seasoning, plus salt and pepper. 
  3. Cover and simmer until butternut is just fork-tender, adding water as needed. 
  4. Once butternut squash is tender, break lasagna noodles into thirds and lay on top OR crumble noodles and sprinkle over top. 
  5. Add marinara sauce on top, then cover and bring to a boil. 
  6. Once boiling, reduce heat and simmer until noodles are fully cooked, about 10 minutes. (If noodles starts to dry out, add water. If you crumbled the pasta, stir occasionally as the noodles cook). 
  7. Divide equally among 4 bowls and top with Tofu Ricotta.


Notes:

  • Serves 4
  • Per serving: 402 calories, 11.5g fat, 57.2g carbs, 11g fiber, 14.2g sugars, 22.7g protein



Wednesday, October 25, 2017

Anti-Vampire Soup


This served two VERY LARGE portions for me.

Ingredients:
2 cups cooked chickpeas (1 can, drained)
garlic powder (optional)
1 head garlic
2 cups (16-oz) veg broth
½ diced small onion
2 cups cauliflower florets
1 diced potato
¾ cup (6-oz) soy or almond milk
crackers {60 calories per serving}

Directions:
To Roast Chickpeas:

  1. Preheat oven to 400F. 
  2. Line a baking sheet with parchment paper. 
  3. Spread chickpeas in an even layer and sprinkle with garlic powder. 
  4. Bake until crispy and golden, about 10-15 minutes.

To Roast Garlic:

  1. Preheat oven to 400F. 
  2. Peel away all loose, papery, outer layers, leaving the head intact and cloves connected. 
  3. Trim ¼-inch off the top of the head to expose cloves. 
  4. Wrap entire bulb in foil and bake 20-35 mins, or until center clove is completely soft. 
  5. Let cool.

To Prepare Soup:

  1. Peel and mince roasted garlic. Set aside. 
  2. Sauté onions until translucent. 
  3. Add broth, cauliflower, and potatoes. 
  4. Cover and bring to a boil. 
  5. Reduce heat to low and simmer until potatoes are very tender, 15-20 minutes. 
  6. Transfer half of the soup to a blender with roasted garlic and puree until creamy OR use an immersion blender. 
  7. Add milk as necessary to thin out. 
  8. Season with salt and pepper. 
  9. Spoon into bowls and top with garlic roasted chickpeas.
  10. Serve warm with crackers.


Monday, September 25, 2017

Snickers Bar Oatmeal




Super yum! You need to plan the night ahead so that you can freeze the tablespoon of agave. 

Ingredients:
½ cup dry rolled oats 
3/4 cup water
2 Tbsp vanilla almond milk 
2 Tbsp cocoa powder 
1 Tbsp agave nectar FROZEN 
1 Tbsp peanuts 

Directions:

  1. Bring water to a boil. 
  2. Stir in oats and cook until you have oatmeal at the consistency you prefer. 
  3. Turn off heat and stir in a splash or two of milk to cream it up. 
  4. Add cocoa powder, stirring to combine. 
  5. Transfer to your serving bowl and swirl in frozen agave nectar. 
  6. Top with peanuts and serve.


Notes:

  • Serves 1
  • Per serving: 296 calories, 9g fat, 51.3g carbs, 9.3g fiber, 16g sugars, 9.8g protein


Thursday, August 24, 2017

Baked Beans


Tis the season for baked beans. This can be made as a main meal or it can be a side. They'd be great to bring to a potluck.

Ingredients:
1 tube prepared polenta, cubed (optional) 
1 onion, diced 
2-3 minced garlic cloves 
1 cup dry white beans 
1 cup dry kidney beans
1/4 cup water 
2 Tbsp ketchup 
1/4 cup molasses (not blackstrap) 
2 Tbsp soy sauce 
2-4 Tbsp pure maple syrup 

Directions:
Optional if using polenta: 

  1. Preheat oven to 350°F and line a baking  sheet with parchment paper. 
  2. Bake cubed polenta for 10 mins. No need to flip. 


To make beans:

  1. Cook beans using Instant Pot. Drain and rinse.
  2. Sauté onions and garlic until translucent. 
  3. Add beans, water ketchup, molasses, soy sauce, and maple syrup. 
  4. Bring to a boil. 
  5. Reduce heat to low and simmer uncovered until liquid reduces, about 20 minutes. 
  6. Once beans are done, divide equally among 4 bowls. 
  7. Optional: Top with polenta cubes or gently mix in.


Notes:

  • Serves 4 (if as entree)
  • You can sub  1 can each white beans and kidney beans.
  • Pictured with a side of green beans.


Friday, July 14, 2017

Whole Wheat Chocolate Chip Cookies


Another version of these same whole wheat chocolate chip cookies. Yum!

Ingredients
3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup Earth Balance (2 sticks), softened 
1 teaspoon vanilla 
1/4 cup applesauce
2 cups whole wheat flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 pkg (12 oz) semisweet chocolate chips

Directions

  1. Heat oven to 375.  
  2. Mix sugars, butter, vanilla, and egg in large bowl.  
  3. Stir in flour, baking soda and salt.  
  4. Stir in chocolate chip cookies.  
  5. Form 1-2" balls of dough and drop about 2” apart onto ungreased cookie sheet.  
  6. Bake approximately 10 min or until light brown. 
  7. Cool slightly until you can remove from sheet without disturbing cookie shape; remove from cookie sheet.  
  8. Cool on wire rack.            


Notes:

  • Makes ~3 dozen. 
  • Prep: 10 min           
  • Total: 20 min 
  • You may want to use less than the entire package of chocolate chips.

Tuesday, July 11, 2017

Cinnamon Buns


"Land of Nod" Cinnamon Buns. My daughter made these several times over her high school years to bring to classes as snacks and treats. They were always popular.

Ingredients:
20 Frozen Dough Rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp cinnamon
1/4 - 1/2 cup melted butter

Directions:

  1. Spray a 10" Bundt pan withi cooking spray.
  2. Add frozen rolls.
  3. Sprinkle with brown sugar, pudding powder, and cinnamon.
  4. Pour melted butter over everything.
  5. Cover with a damp tea cloth, and leave out at room temperature overnight.
  6. When ready in the morning, preheat oven to 350 degrees.
  7. Remove cloth, put the Bundt pan with rolls in the oven.
  8. Bake 25 minutes.
  9. Let sit 5 minutes, and invert on a plate.