Leeky Polenta

The photo may not look like much, but this creamy leek polenta is buttery and oh-so-tasty! It is a go-to when it's cool out. You can eat it as an entree or as a side.

Ingredients
1-2 Tbsp olive oil
3 large leeks, thinly sliced and diced (be sure to wash thoroughly)
2 cups+ water
2 1/4 cups veg broth
1 cup dry polenta
1/2-3/4 cup unsweetened almond milk
1 tsp salt
fresh pepper, to taste

Directions

1. Heat olive oil in a large saucepan over medium heat.
2. Add the leeks, and stir to coat. 
3. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
4. Add the water and broth, cover, and bring to a boil. 
5. Slowly pour in the polenta, while whisking simultaneously to prevent clumping of cornmeal. 
6. Reduce the heat to medium-low, and cook until the mixture is thick and creamy, stirring often. 
7. As it begins to thicken, add some of the milk, stir, and continue cooking.
8. Add about ¼ teaspoon salt. 
9. Continue stirring, cooking, and adding more milk and salt, until you’ve got a creamy mixture.
10. Remove the saucepan from the heat, and stir in the remaining tablespoon of nondairy butter. 
11. Season with salt and pepper, to taste, and divide the polenta among plates.

Notes:

• Serves 4 to 6
• Use a wooden spoon for best results.

Baked Breaded Shells and Cheese

This is a mac and cheese that my family will make at home. Original recipe was from Chowhound.

Ingredients
For the béchamel
4 cups (1 quart) whole milk
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
1 tablespoon kosher salt, plus more to taste

For dish
Kosher salt
1 pound medium shells
8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
3 ounces grated Pecorino Romano cheese (about 1 cup)
2/3 cup panko (optional)

Directions:
To make the béchamel:

1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. 
2. In a large, heavy-bottomed saucepan, melt the butter over medium heat. 
3. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat. 
4. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) 
5. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. 
6. Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside. 

To assemble:

1. Preheat oven to 400°F and arrange a rack in the middle.
2. Cook the pasta per package directions until al dente, then drain and rinse with cold water; set aside.
3. Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. 
4. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. 
5. Transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

Pizza Bites

These can be eaten as a side or as a main entree. 

Ingredients:
1½ cups cooked green or brown lentils 
2 tubes prepared polenta, cut into ½” rounds 
1 bunch kale, stem and chop
¾ cup marinara sauce
¼ cup vegan parmesan 

Directions:

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. 
2. Bake polenta rounds   for 8-10 mins, until golden and crisp (no need to flip). 
3. Steam kale. 
4. Toss lentils with marinara sauce. 
5. Top polenta rounds with steamed kale and marinara lentils. 
6. Garnish with vegan parmesan.

Notes:

• Serves  4
• Total Time: 10 min  
• Active Time: 10 min 

Ratatouille Rice

I'll admit it doesn't look great in the image, but it tastes fantastic and is amazingly filling.

Ingredients:
4 cups cooked brown rice 
1 sweet onion, diced 
3-4 garlic cloves, minced 
2 zucchinis, sliced 
2 yellow squash, sliced 
2 red bell peppers, seeded and diced 
½ cup fresh basil, chopped 
1 can white beans, drained and rinsed
1 cup low-sodium vegetable broth 
Italian seasoning 
1 cup marinara sauce 

Directions:

1. Sauté onions and garlic until translucent. 
2. Sprinkle generously with Italian seasoning, stirring   to coat. 
3. Add zucchini, squash, red peppers, and marinara sauce.
4. Cover and bring to a boil. 
5. Reduce heat to low and simmer until vegetables are fork-tender. 
6. Stir in cooked rice and beans, plus broth to help moisten and combine everything. 
7. Continue to cook and stir until vegetables reach desired tenderness. 
8. Turn off heat. Add salt and pepper to taste, plus more Italian seasoning if desired. 
9. Stir in fresh basil, reserving a little for garnish.

Notes:

• Serves 4    
• Total Time: 20 min  
• Active Time: 15 min 
• Per serving: 415 calories, 6.6g fat, 64.7g carbs, 16.1g fiber, 11.6g sugars, 26.2g protein 

Sweet Corn Risotto

Such a yummy summer dish!

Ingredients:
2 cups cooked brown rice 
1 small sweet onion, diced 
2 garlic cloves, minced 
1 cup corn (boiled and cut from cob or thawed if frozen)
1½ cups veg broth 
16-oz cauliflower rice 
1 tbsp nutritional yeast 
1 tbsp miso paste 
2 cups fresh spinach 
2 tbsp soy or almond milk

Directions:

1. Line a large pot with ¼-cup broth. 
2. Sauté onions and garlic until translucent. 
3. Stir in cauliflower rice and cook 5 minutes, adding   splashes of broth to prevent sticking. 
4. Add remaining broth, nutritional yeast, and miso,    stirring to combine. 
5. Stir in cooked rice, cover, and simmer for a few minutes. 
6. Uncover and stir in corn and spinach. 
7. Continue to cook and stir until spinach turns bright   green, folds in, and excess liquid cooks off. (Risotto   should be soft.) 
8. Turn off heat and add milk to cream it up, adding   more as desired. 
9. Let rest a few minutes.

Notes

• Serves 2
• Per serving: 207 calories, 4.4g fat, 40.4g carbs, 6g fiber, 20.1g sugars, 4.3g protein 

Bourbon and Brown Sugar Stove Top Baked Beans

After making stove top baked beans before, I decided to play with the recipe and make a bourbon and brown sugar version, kind of like the one you purchase in a can at the store.

Ingredients:
1 tube prepared polenta, cubed
1 cup dry white beans
1 cup dry kidney beans
1 Tbsp oil
1 sweet onion, diced
2-3 garlic cloves, minced
¼ cup Bourbon
3 Tbsp molasses (not blackstrap)
1 Tbsp brown sugar
2 Tbsp soy sauce
4 Tbsp pure maple syrup

Directions:

1. Cook beans either soaking overnight and boiling in a pot for 20 minutes, or use a pressure cooker to cook from dry or soaked.
2. Preheat oven to 350°F and line a baking sheet with parchment paper.
3. Bake cubed polenta for 5-10 mins, until golden and crisp (no need to flip).
4. Sauté onions and garlic in oil until translucent.
5. Add cooked beans, Bourbon, molasses, brown sugar, soy sauce, and maple syrup.
6. Bring to a boil.
7. Reduce heat to low and simmer uncovered until    liquid reduces, about 20 minutes.
8. Serve over baked cubed polenta.

Notes:

• Serves 4.
• You can sub 1 can of white beans and 1 can of kidney beans for the dry beans and skip cooking step.

Tofu Salad with Peanut Sauce Sandwiches

These are tasty sandwiches that are a great substitute for other "salad sandwiches."

Ingredients
15-oz extra-firm tofu
1 tbsp low-sodium soy sauce
½ tsp garlic powder
1 bunch green onions, sliced
14-oz coleslaw mix
½ cup sugar snap peas, chopped
1 red bell pepper, seeded and diced
4 burger buns

Peanut Sauce 
2 tbsp peanut butter
2 tbsp unsweetened almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
4 tsp low-sodium soy sauce
2½ tsp rice vinegar
garlic powder
ground ginger

Directions:
To Make Peanut Sauce: 

1. Whisk peanut butter into 2 tbsp HOT water, then whisk in remaining.

To Make Sandwiches:

1. Drain tofu and crumble into a skillet. 
2. Stir in soy sauce and garlic powder. 
3. Cook until thoroughly warm, adding splashes of water or broth as needed. 
4. Mix in vegetables and cook to desired tenderness. 
5. Stir in Peanut Sauce. 
6. Scoop “salad” onto buns and serve.

Notes:

• Serves 4
• Total Time: 10 minutes
• Active Time: 10 minutes
• Per serving: 357 calories, 12g fat, 46.8g carbs, 9.2g fiber, 14.3g sugars, 21.2g protein
• Substitute tamari (GF) or coconut aminos (SF) for soy sauce
• Lower Fat: Use PB2 (or other low fat peanut butter) OR omit Peanut Sauce and use hoisin to taste.
• Add-on: Add crushed peanuts or cashews.

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

St. Patrick's Pasta

I'm not sure how this is St. Patrick's Pasta, except that there's green in it. But, it sure is tasty! I got this recipe through Happy Herbivore Meal Mentor. 

Ingredients:
4-oz dry noodles, ie rotini, macaroni, smaller pastas are better 
¼ cup (2-oz) vegetable broth 
oil
½ small onion, diced 
1 garlic clove, minced 
15-oz can white beans
salt
pepper 
garlic powder 
onion powder 
3 cups fresh spinach 
vegan parmesan or nutritional yeast (optional) 
smoked paprika (optional)

Directions:

1. Cook pasta via package instructions. 
2. Drain, reserving ¼-cup cooking water. 
3. Rinse pasta under cool water, set aside. 
4. Sauté onion and garlic in oil until translucent. 
5. Add beans (with their liquid), stirring to combine.  
6. Turn off heat and mash the beans partially with a fork, or leave whole. 
7. Season with salt and pepper, plus onion and garlic powder as desired. 
8. Stir in pasta water to thin as needed, then toss with cooked pasta. 
9. Turn heat to low and add fresh spinach.
10. Cook, using tongs to stir around and incorporate, until spinach is soft and combined. 
11. Top with vegan parmesan or nutritional yeast and a dash of smoked paprika.

Notes:

• Serves 2.
• Per serving: 401 calories, 2.9g fat, 75g carbs, 17.8g fiber, .9g sugars, 22.9g protein
• Add pine nuts to the pasta. Omnivores  might enjoy some chicken added in.

WW Chocolate Chip Cookies

These were in the digital but offline codex, so I made them again for my omnivore family. The only complaint I got was that there were too many chocolate chips. You can use the entire bag, or add them slowly, stopping when you get to a point you prefer.

Ingredients: 
3/4 cup sugar 
3/4 cup packed brown sugar 
1 cup butter, softened 
1 teaspoon vanilla 
1 egg 
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 degrees.  
2. Mix sugars, butter, vanilla, and egg in large bowl.  
3. Stir in flour, baking soda and salt (dough will be stiff).  
4. Stir in chocolate chip cookies.  
5. Drop dough by rounded tablespoonfuls about 2” apart onto ungreased cookie sheet.  
6. Bake 8-10 min or until light brown (centers will be soft.) 
7. Cool slightly; remove from cookie sheet.  
8. Cool on wire rack.            

Notes:

• Prep: 10 min           
• Total: 20 min
• Makes 3 dozen.  
• 150 Cal. 

Scotch Oat Cake with Broiled Brown Sugar Topping (vegan)

Where to put this? It's cake, so that implies dessert. But, it's like a coffee cake in that you would serve this crumbly confection with coffee. Does that mean it's breakfast or bread? I'll keep it as a dessert. 

I based this off a cake I made several years ago. I made the recipe vegan, and I altered some of the ratios. Very tasty. I brought it to work so that I would not eat the entire thing myself. Nearly every person I gave a piece to said how good it is. 

INGREDIENTS:

1 cup apple juice
2/3 cup Scotch oats or steel-cut oats or bulgur wheat
1 2/3 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 Tbsp lemon juice
1/2 cup almond milk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

Topping:
3 tablespoons vegan stick butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts

Directions:

1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. 
2. In a medium bowl, mix lemon juice with almond milk. Let sit for 5-10 minutes.
3. Preheat the oven to 350ºF. Oil a 9-inch square baking dish.
4. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. 
5. In the medium bowl add oil, vanilla, and oat mixture to the milk mixture. 
6. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. 
7. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
8. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. 
9. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. 
10. Broil with the door open, watching closely, just a minute. When the topping is bubbling and melted, take it out to cool. 
11. Serve warm, after the topping has set.

Other details:

• Serves 8 

Sweet Potato Breakfast Mash

This is one of my new favorite breakfasts. I've been eating it regularly for about 8 months now, but it seems like a great holiday season breakfast to share. The photo doesn't do it justice. You can prepare it to order, or ahead of time, and serve warm or cold. Often, I make it ahead of time, so it all coalesces in flavor, and then microwave it to serve warm. I got this from the Happy Herbivore Meal Mentor Big Breakfast Book. 

Ingredients:
1 sweet potato, cooked 
¼ cup applesauce 
ground cinnamon 
4 tsp brown sugar 
1 tbsp chopped pecans 

Directions:

1. If you haven't cooked the sweet potato yet, do so.
2. Mash potato in a bowl and mix with applesauce. 
3. Sprinkle with cinnamon and sugar then garnish with pecans.

Notes:

• Serves 1
• Per serving: 282 calories, 4.8g fat, 58.6g carbs, 6.2g fiber, 36.3g sugars, 5.3g protein
• You can add raisins.
• You can sub peanuts for pecans.

Chana Aloo over Rice

This is another omnivore approved meal. My photo is a little lacking, but it will be made again, so hopefully I can update the image.

Ingredients:
2 cups (16-oz) vegetable broth 
oil
1 onion, diced 
2 garlic cloves,  minced 
1 tsp ground cumin 
2 carrots, dice 
2 potatoes, diced 
¼ cup raisins 
1 tsp garam masala
dash ground coriander 
15-oz can chickpeas, drained & rinsed 
4 cups fresh spinach 
3 cups cooked brown rice

Directions:

1. Sauté onion and garlic for 1 minute. 
2. Stir in cumin to coat, then add carrots and potatoes. 
3. Sauté 5 minutes, or until just tender. 
4. Add raisins and broth. 
5. Cover, bring to a boil, then reduce to low and simmer 10-15 minutes, or until vegetables reach desired tenderness. 
6. Stir in 1 tsp garam masala plus a few dashes of ground coriander. 
7. Turn off heat and rest 5 minutes. 
8. Stir in chickpeas and spinach until spinach softens and folds in. 
9. Add more broth or water to thin, if desired. 
10. Heat over low until thoroughly warm. 
11. Serve over cooked brown rice. 

Notes:

Serves 4

Slow Cooker Corn Tortilla Soup

It's that time of year, to get out our slow cookers and enjoy some soup as the weather cools. The original recipe came from Happy Herbivore Meal Mentor program. 

Ingredients:
8 corn tortillas  
1 onion, diced 
4 cloves garlic, minced 
1 tsp chili powder 
1 tsp dried oregano 
2 tsp ground cumin 
2 cups (16-oz) vegetable broth 
14-oz diced tomatoes 
2-oz diced green chiles, drained 
¼ cup tomato paste 
2 tbsp low-sodium soy sauce 
1.5 cups prepared black beans (1-15 oz can, drained and rinsed) 
1 avocado 
hot sauce, cilantro (optional)

Directions:

1. Combine onion, garlic, spices, broth, tomatoes (with juices), chiles, tomato paste and soy sauce in a slow cooker. 
2. Tear or chop 4 corn tortillas and stir into slow cooker to combine. 
3. Cook on low 6-8 hours (high 3-5 hours). 
4. Optional: Once done, transfer half to a blender and whiz until smooth OR use an immersion blender to partially blend. 
5. Add beans, stirring to combine.
6. Preheat oven or toaster oven to 350F. 
7. Place 4 corn tortillas directly on the wrack and until crispy, about 5 minutes.
8. Crumble cooked tortillas into separate bowl.
9. Spoon soup into serving bowls and top with crumbled crisped tortillas and avocado. 
10. Garnish with hot sauce and cilantro. (optional)

Notes:

• Serves 4.
• Per serving: 394 calories, 13.2g fat, 57.1g carbs, 13.7g fiber, 9.8g sugars, 14.7g protein
• You could add corn to the soup as well.

Eggplant Falafel Burgers

After becoming vegan, I learned so many new ways to make a burger. So many fun and interesting flavors. I was a little wary of this one because of the onion. I had been ruined as a child when a relative would put nearly as many onions in the burgers as meat. They were nasty. I was pleasantly surprised by these. This particular burger comes from Happy Herbivore Meal Mentor.

Ingredients:
1 garlic clove, minced 
¼ small onion 
1 Chinese eggplant, cut into half moons 
¾ cup prepared chickpeas 
1 tbsp tahini 
1½ tsp fresh lemon juice 
½ tsp ground cumin 
½ tsp ground coriander 
6 tbsp breadcrumbs (I used panko)
2 burger buns or tortillas 
Toppings: i.e. lettuce, tomato, hummus, etc per preference

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment. Set aside. 
2. Add onion or garlic and pulse until chopped. 
3. Add eggplant, chickpeas, tahini, lemon, cumin and coriander, and pulse until coarse and the mixture holds together. 
4. Transfer to a mixing bowl and mix in breadcrumbs with your hands. 
5. Form mixture into 2 patties. 
6. Bake 10 minutes and flip if you can. Otherwise wait 5 minutes more. 
7. Once flipped, bake 5-15 minutes more, until warm and toasty. 
8. Place patties on buns and dress with condiments and toppings of choice.

Notes:

• Serves 2
• Per serving (without toppings): 426 calories, 7.9g fat, 73.1g carbs, 15.8g fiber, 9.0g sugars, 17.9g protein
• Buns in this photo were Dave's Killer Bread Million Dollar Buns.
• Pickle on the side.
• You can change out the tahini for hummus in the mixture.

Spinach Strawberry Salad

I LOVE Strawberry Salads!! This one is an excellent salad. It's strawberry season, so enjoy! I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
4 cups fresh spinach 
2 cups sliced strawberries 
1 cored and diced apple
1-2 cups cooked white beans, rinsed 
3 tbsp walnuts

Apple Balsamic Vinaigrette 
¼ cup applesauce 
2 tbsp balsamic vinegar 
1/2 tsp Dijon mustard 
pure maple syrup, to taste

Directions:
Vinaigrette 

1. Whisk together until well combined. 

Salad

1. Toss salad ingredients with Apple Balsamic Vinaigrette until well combined.

Notes:
You can make this as a side salad for dinner, or eat it as dinner, serving 2.
Per serving: 390 calories, 9.5g fat, 62.2g carbs, 18.1g fiber, 20.1g sugars, 18.2g protein

Thai Taquitos

Wow! These were good. Something I could make regularly. I got the original recipe from Happy Herbivore Meal Mentor. Shown is 1 serving.

Ingredients
oil
12 oz riced cauliflower, thawed
1 onion, diced
2 garlic cloves, minced
½ cup fresh basil, chopped
2 cooked sweet potatoes, mashed
8 whole-wheat flour tortillas

Sriracha Peanut Sauce
2 tbsp hot water
2 tbsp peanut butter
2 tbsp (1-oz) almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
1 tbsp soy sauce
2 tsp rice vinegar
dash garlic powder
dash ground ginger
1+ tsp Sriracha

Directions:
Sriracha Peanut Sauce

1. Whisk peanut butter into 2 tbsp hot water until runny. 
2. Whisk in milk, chili sauce, lime, soy sauce, vinegar, a few dashes of garlic and ginger, and 1 tsp Sriracha. 
3. Taste, adding more Sriracha as desired. 
4. Chill.

Taquitos

1. Preheat oven to 400F, and line a baking sheet with parchment paper. 
2. Sauté onion and garlic in oil until translucent. 
3. Add cauliflower and basil. Cook until soft. 
4. Transfer to large bowl, and mix with mashed potatoes until well combined. 
5. Spread ¼-cup of the cauliflower-potato mixture in the center of each tortilla. 
6. Roll into tight wraps. 
7. Place seam-side down, and bake 6-10 minutes, or until crisp and browning. 
8. Cut in half and serve with chilled Sriracha Peanut Sauce.

Notes:

• Makes 4
• Per serving: 391 calories, 6.4g fat, 72.5g carbs, 12.9g fiber, 12.3g sugars, 14.9g protein

Strawberry Shortcake Polenta

This is another breakfast that could be dessert, depending on your sweet tooth. The original recipe for the Happy Herbivore Meal Mentor served 4, but I made it serve 2. 

Ingredients:
1-18 oz tube Polenta
5 oz strawberries, sliced
6 oz yogurt
maple syrup

Directions:

1. Preheat oven to 350F.
2. Cut polenta into 1/2" rounds.
3. Line a baking sheet with parchment paper.
4. Bake 8-10 minutes until golden in color and crisp (no need to flip.)
5. Top each polenta with strawberry slices and a dollop of cold yogurt.
6. Drizzle with maple syrup.

Notes:

• Serves 2. To serve 4, double recipe.
• Per serving: 262 calories, 1.3g fat, 49.8g carbs, 4.0g fiber, 12.1g sugargs, 10.4g protein
• You can use frozen strawberries instead of fresh for a winter breakfast. In that case, warm the strawberries on the stove or in the microwave before adding to polenta.
• You could add more fruit or nuts to this. 

Caesar Taco Salad

This is an everybody-approved salad. It's delicious! I got the recipe from Happy Herbivore Meal Mentor. This is a great salad as a side or main dish.

Ingredients:
1 tbsp low-sodium soy sauce 
2 tsp fresh lemon juice 
2 tbsp taco seasoning 
1.5 - 2 cups chickpeas  
2 corn tortillas 
1 head romaine lettuce, chopped 
5-oz cherry tomatoes, sliced 
2-oz guacamole

Caesar Dressing 
½ cup yogurt 
1 tbsp fresh lemon juice 
1 tbsp Dijon mustard 
1½ tsp Worcestershire sauce 
garlic powder

Directions:

1. Preheat oven to 375F.
2. Make dressing by whisking all ingredients together until well combined, adding garlic powder to taste. 
3. Chill until using.
4. Combine soy sauce, lemon juice, taco seasoning and chickpeas, stir to coat.
5. Place on parchment-lined baking sheet, and bake 20-25 minutes, until crispy but not hard. 
6. During last 5-10 minutes, place tortillas right on the rack and bake until crispy. 
7. In a large mixing bowl, toss chickpeas with lettuce and cherry tomatoes. 
8. Pour dressing over top, and toss to coat. 
9. Crumble corn tortillas over the top. 
10. Top with guacamole.

Notes:

• Serves 2.
• Per serving: 418 calories, 8.6g fat, 63.4g carbs, 12.7g fiber, 9.1g sugars, 19.2g protein

Spaghetti and "Meatballs"

The "meatballs" here are perfect! Having a low calorie, homemade meatball that I can use for anything, like a meatball sandwich or pasta, is wonderful. Typically, if I wanted meatballs, I'd buy Gardein's, which I like a lot. This gives me a homemade meatball to use. Putting it on spaghetti squash is probably the healthiest option of spaghetti squash, pasta, or hoagie bun. It's your pick. I got the original recipe from the Happy Herbivore Meal Mentor. 

Ingredients:
oil 
¼ small onion, diced 
1 garlic clove, minced 
¾ cup cooked brown rice 
¾ cup prepared white beans 
2 tbsp tomato paste 
1 tbsp Panko 
¼ tsp dried oregano 
1 cup marinara sauce
1 spaghetti squash (or pasta or bun if that is your meal)

Directions:

1. Sauté onion and garlic until translucent. 
2. Remove from heat and transfer to a food processor along with rice, beans, tomato paste, Panko, and oregano. 
3. Process for 10-15 seconds total, stopping every 3-5 seconds to scrape sides. (Mixture should be slightly chunky.) 
4. Transfer to a large mixing bowl and refrigerate for at least 30 minutes. 
5. Cook spaghetti Squash (see below)
6. Preheat oven to 350F and line a baking sheet with parchment paper
7. Form mixture into meatballs and bake for 20 minutes, or until firm to the touch. 
8. Serve meatballs with spaghetti squash and warm marinara sauce. 

Spaghetti Squash Preparation

1. Preheat oven to 400F
2. Slice lengthwise, place in an oven-safe dish face down with 1/2-inch water. 
3. Bake for 30-45 mins at 400F. 
4. Remove seedy matter and use a fork to pull away the spaghetti strands. 

Notes:

• Serves 2
• 370 calories, 6.2g fat, 69.7g carbs, 9.2g fiber, 13g sugars, 11.7g protein
• You can also microwave the spaghetti squash: Poke holes in it with a fork, microwave for 10-15 minutes until fork tender. Then slice lengthwise, remove the seedy matter, and pull spaghetti strands away from sides.
• Serve with parm.