Breakfast…so fast…you may think it was “from a drive thru! Only this is no guilt.
100% whole wheat English muffin, rice cheese, vegan bacon. and spiced tofu. Simple and delicious.
Nothing beats a baked treat on a zero degree Sunday in mid January.
These low fat, low sugar, darlings are by all means not a health food. They do fall into the category of a much healthier alternative for a sugar fix. Organic flour and organic sugar are still flour and sugar. However using plain soy yogurt and applesauce instead of oil is helpful. I modified a recipe from Vegan cupcakes take over the world to make these. Keeping them mini also helps, if your child, not you of course, eats two, they feel like they have had more that one large cupcake. I used my daughter’s “baby cakes” mini cupcake iron to make these. It was a gift from Santa, and it is wonderful. Cupcakes or healthy muffins in 5 to 7 minutes, without heating up the oven. Genius! I don’t have a picture, but I did make her a little bit of frosting from vegan cream cheese and soy protein powder. Sweet, nutritious and practically no sugar. Easy too.
Asian Grilled Tofu is a great dish to keep in the fridge and use with many dishes throughout the week. I used to go to Wholefoods just to get grilled tofu. It cost me $8.00 a pound. Now, I only pay $1.79 lb. for the tofu, and the marinade costs pennies.
I drain the tofu, press out the water in paper towels, cut in half on the diagonal, then sliced those pieces into three. I make a marinade of rice vinegar, tamari, agave,and mirin. Place the tofu in the marinade covering one side then flipping over and covering the other. I like to leave it for about 20 minutes or so. You can even leave it overnight. Next, I get the grill pan really hot and add some canola oil once it is hot. Brush on the oil and place the slices on top of the grill, keep the marinade aside. I use a cast iron press to help get the tofu charred (no cancer causing agents like in chicken). Flip once char marks appear. You can then take these off and place the back in the leftover marinade. Not like meat, so no salmonella or Ecoli threat here.
The next part of the meal just calls for boiling some Udon (buckwheat) noodles. Then making a great stir-fry from your favorite veggies. I used carrots, parsnips, bok choy, savoy cabbage, red onion, bell peppers, broccoli, pineapple, and cashew nuts on top. I used a basically the same marinade with a bit of spice and some arrowroot to thicken. Sesame seeds are great with this also.
This dish has protein, fiber, calcium, and tons of antioxidants. It is a great Asian treat. Make it fancy by serving with crispy vegetable eggrolls, some Jasmine tea, and chop sticks. This is light and satisfying.
The dish: Walnut Parsley Fettuccini
The (organic) ingredients: Garlic, Mushrooms, Parsley, Walnuts, Olive Oil, Sea Salt, Pepper, Shallots, No-Chicken Broth, a little Miso, a sprinkle of Vegan Parmesan, and Whole Wheat Fettuccini.
It only took about 20 minutes from start to finish to make this dish, but it tastes like you’ve slaved for hours. Nutritional benefits: Lots of antioxidants in the mushrooms, high fiber in the pasta, essential fatty acids in the walnuts, enzymes in the miso, anti-inflammatory properties in the garlic, and calcium in the parsley. Not too bad for a warm comfort dish. Serve it with a salad first, so you can’t fit the second’s you’ll want.
This is my “steak” and horseradish veggie wrap. The secret to this wrap is evenly layering and lots of flavor. I put a nice even layer of my horseradish sauce on the wrap first, then slowly layered the finely chopped baby spinach, thin cucumbers, thin radishes, shredded carrots, vegan jack cheese shredded, then the cooked “steak”, caramelized onions and roasted peppers. Drizzle a little more sauce and then roll and slice. The is big enough for two people to share with homemade pita chips and hummus on the side.
Yes! With modern technology and great companies like Gardein, almost authentic Cheese Steaks are possible. And, they are quite delicious too. Load them with veggies and the nutrient content rises and guilt reduces. I really try to indulge in these once in awhile, but, when I do, it is guilt free. Most of the time when I crave these, I just eliminate the roll and serve it over salad, rice, or quinoa. Give them a try, you will be happy you did.
This meal is definitely sinful in taste. Just like grandma used to make, only a bit healthier, and with tofu and beans instead of meat. The Meatless meatloaf was so similar in texture to the original that even I was impressed. This loaf is protein powerhouse in disguise. The sweet and spice bbq ketchup it is topped with make this loaf really stand out. I do admit, this particular meal did have a lot of ingredients, but it was well worth the effort.
In addition to the meatless loaf, I made a sweet pea and corn side, mashed potatoes made with three different kinds of potatoes, and mini-corn muffins. All of witch tasted sinful, but no guilt here. Don’t you just want a forkful???
Sometimes, like life, lunch should be simple. This dish was inspired by Laura Calder, host of French Food at Home on the cooking Channel. Who would have thought that just roughly chopping mild, delicate, savoy cabbage and tossing into a prepared pan of sizzling earth balance buttery spread, then sprinkling with a pinch of salt and pepper, could turn out satisfying gourmet results. Besides of the overflowing amount of nutrients, this dish is easy to prepare and costs almost nothing to make. A three way winner.
La Vegan Cucina: Vegan Steak Wrap with Horseradish Sauce and Coolin...: "I am absolutely in love with this wrap. In fact, I made it yesterday and loved it so much I made it again today just so I could blog about ..."
A bed of wild rice and brown rice blended and topped with crunchy whole green beans that have been lightly steamed and tossed with a tiny bot of Earth Balance, pinch of sea salt and pepper are the base of this dish. Then top rice and green beans with crusted vegan chik’n that has been cooked till crunchy. Lastly a slightly sweet and spice Dijon sauce made from vegan mayo, course grain mustard, Dijon mustard, a hint of agave and apple cider vinegar. The flavor combination was outstanding. I felt like we were having lunch out. I savored every bite…
These are nutritious and delicious…
Sautéed in earth balance, agave and cinnamon, the perfect end to a winter meal. These were warm, creamy, and so sweet. The walnuts were crunchy and glazed to perfection. Bon Appetite!
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