Baked TVP Vegetable Medley

6/30/2012 0 Comments

Healthy, satisfying and easy. Three things I love in the kitchen! :) The Pepper Jack Veggie Cheese on top gives the meal an extra level of comfort. Who says eating healthy has to be hard? Enjoy!

Ingredients:

2 tbsp coconut oil
1 red potato - sliced
1 red bell pepper - sliced
1 carrot - sliced
6-8 garlic cloves - sliced
1/2 onion sliced
2 zucchini's - sliced
handful of fresh herbs - sliced (Whatever you have on hand. I used oregano, thyme, rosemary, basil, cilantro and curry plant)
salt, pepper, red pepper flakes to taste
1 cup pre-cooked TVP (1 cup TVP w/1 cup boiling water - set aside)
4 tbsp BBQ sauce and some hot sauce (opt) to taste
2 slices Pepper Jack Veggie Cheese

Preparation:

Preheat the oven to 350 degrees. Grease pan with coconut oil (or oil of choice.)
Prep the vegetables and mix with oil, herbs, and seasoning.
Mix in the TVP, BBQ sauce and hot sauce with the vegetable mixture and place on pan.
Bake for 30-35 minutes
Add veggie cheese at end, allow to melt. Bon Appetite!

0 Comments

Fried Tofu and Vegetables over Quinoa

6/26/2012 0 Comments

Last night I wanted to make something simple, it turned out much more beautiful than I'd hoped for. Quinoa, fried tofu with vegetables served with a Korean melon for dessert. Satisfying, healthy and finger licking delicious!

Quinoa

Quinoa - 2/3 cup
Water 2/3 cup
Fresh Herbs - sliced (basil, thyme, oregano and rosemary)
Cumin - dash
Salt and pepper - to taste
Fresh slice of lemon slice - squeezed

Fried Tofu and Vegetables

Coconut Oil - big spoonful
3/4 onion - sliced in chunks
6 garlic gloves - diced
1/4" chunk ginger - diced
small handful baby carrots - sliced
1 package firm tofu - drained and sliced into chunks
1 "egg" (I used a spoonful of flax-meal with warm water and let it sit.)
1/4 cup cornmeal
1/8 cup or so Cajun seasoning (I just sprinkled some on top)
1 tbsp nutritional yeast
small handful oats
4 tbsp Spicy BBQ sauce (ensure GF if allergic)
Salt / Pepper to taste
Cumin - dash

Chameh - Korean Melon - Scoop seeds out, slice and serve chilled.

Preparation:

Cook water and quinoa in rice cooker. Once done mix the balance of the ingredients. Let it rest while preparing the main course.
Mix the sliced tofu with the "Egg", cornmeal, Cajun seasoning, nutritional yeast, oats and BBQ sauce.
Heat Oil in Wok or a large skillet over med - low heat.
Add onions, garlic and ginger and cook for 1+min.
Add carrots and tofu mixture. Fry in Wok until heated throughout and desired consistency. About 15+ min. Add seasoning to taste, parsley to decorate. (Opt)
Place Quinoa on bottom with tofu on top. For a healthy dessert try a Korean melon on the side! Delicious!

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Gluten Free Strawberry Rhubarb Crisp

6/24/2012 0 Comments

This is a perfect dessert for a BBQ or get together. Growing up my mom would always make it fresh from the garden. Strawberry rhubarb crisps bring me back to the farm, picking fresh rhubarb and strawberries right from the garden! I got my rhubarb and strawberries from the market but it still creates an irresistible flavor sensation!

Ingredients:

2 lbs strawberries - quartered
4 large stalks rhubarb - cut in half and sliced into 1/4-1/2" chunks
3-4 tbsp agave
1/2 cup quinoa flour
1/2 cup gluten free flour (baking mix or almond flour/quinoa etc)
1/2 cup sliced almonds
1/2 cup gluten free cranberry granola
1/4 cup agave
1/2 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt
1/2 cup coconut oil

Directions:

Preheat oven to 375 degrees
Spread 1 tbsp of coconut oil over bottom of 9 X 13 pan to grease.
Mix Strawberries, rhubarb, 3-4 tsbp agave and quinoa flour. Pour into greased pan.
Mix balance of ingredients. Spread over top for a crispy crust.
Bake 35-40 minutes. For a real treat top with vegan vanilla ice cream!

0 Comments

Chocolate Quinoa Protein Pancakes

6/20/2012 0 Comments

These delectable treats are packed with protein, won't leave you feeling bloated and are absolutely delicious! I can't seem to get enough chocolate lately.... so I added some cocoa! ;)

Ingredients:

1 cup Quinoa Flour
2 tsp cinnamon
1 1/2 tbsp baking powder
1/4 cup chocolate protein powder
1/4 cup chocolate hemp protein powder
1 tbsp stevia (or sweetener of choice)
2 tbsp cacao or cocoa powder
1/2 tsp sea salt
3/4 cup water
2 tbsp oil (vegetable / sunflower) *Sub applesauce for oil-free
1/2 tsp almond extract
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen mixed berries
2 tbsp almond butter
2 tbsp peanut butter

Directions:

Mix together the dry ingredients and slowly add in the wet. Carefully add berries. Adding extra water or flour as needed.
Heat oil in pan or griddle over med-high heat.
Ladle small amount onto hot pancake griddle or pan. Cook 2-3 min each side.
Flavor with syrup and fresh berries.

We froze the extras and ate them for breakfast with coffee throughout the week. Yum!

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Crispy Orange "Chicken" with Steamed Veggies

6/20/2012 0 Comments

Crispy orange chicken "less" pieces pan-fried to perfection served with steamed vegetables over a bed of quinoa.

Ingredients:

1 Package Crispy Orange Chicken "less" pieces
1 cup quinoa / 1 cup water - cooked
Soy sauce / hot sauce - to taste
Fresh herbs - sliced (I used oregano, basil, cilantro - whatever you have on hand)
1/4 head of broccoli - chunks
1/2 onion - sliced wide
2 zucchini - sliced wide
4 - 6 garlic cloves - whole
6 miniature onions
6 mushrooms
2 pieces celery - sliced
salt / pepper / red chili flakes to taste

Preparation:

Prepare Quinoa on stove or in rice cooker
Prepare vegetables and steam in steamer
Heat olive oil on stove top and add Orange Chicken "Less" pieces to the stove, cook until crispy. Add sauce provided in packet.
Place quinoa on the bottom, arrange the vegetables and "chicken" season accordingly and serve!

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Black Bean Tempeh burger with Jalapeño’s

6/15/2012 0 Comments

The Blackened "BB" Burger recipe I made in the past made such a large quantity I was able to freeze extra patties. I heated the patties and served them on a bed of lettuce with fresh vegetables and jalapenos. Quick, easy and delicious!

Ingredients:

2 tbsp oil of choice (olive / sunflower etc)
2 - 3 fresh or frozen "BB" patties - recipe below (I used frozen)
2-3 slices organic lettuce
1 organic tomato - sliced
1 avocado - sliced
Jalapeno slices
2-3 slices jalapeno almond cheese
2 slices lemon

Preparation:

Heat oil in skillet over med to med-high heat, add patties.
Heat for 5 min + ea. side until brown / warm throughout
Place on bed of lettuce and decorate. :) Enjoy!

From scratch:
Blackened "BB" Burger - Ingredients:

2 Tempeh Patties - shredded
2 tbsp bbq sauce & 2 tsp soy sauce
Small amount of fresh herbs or dry (same mix as # 3 above)
2 Carrots
3 garlic cloves
8-9 pieces of broccoli
1/2 green bell pepper (organic)
2 Cups Black Beans (or 1 can)
1tsp cumin, 1 tbps onion and garlic powder, 1 tsp sea salt and pepper.
3/4 cup panko breadcrumbs
Handful organic spinach
1 tomato sliced
1 jalapeno sliced (or few pickled slices)

Blackened "BB" Burger - Directions:

Grade, shred or crumble the tempeh. (I use a cheese grater) Place in a med-large mixing bowl.
In a food processor, pulverize the carrot, garlic, broccoli and bell pepper.
Combine the vegetables, sauce, spices, herbs and breadcrumbs together.
Kneed & mix together 2-3 minutes.
Heat olive or oil of choice over med to med-high heat. Cook until browned or blackened (to your preference.)
Place on a bed of fresh organic lettuce, topped with jalapeno slices, jalapeno almond cheese, organic tomatoes, avocado slices and a slice of lemon.

0 Comments

Vegan Yum Tum Roll

6/14/2012 0 Comments

I've been dying to make some vegan sushi. Especially after seeing others eat sushi, I just want some! So why not have some? Vegan sushi that is! This is my first try and it wasn't as hard as I thought it would be. We loved this dinner, what a fun way to eat vegetables! :)

Ingredients:

1 cup quinoa (or rice) - cooked with 1 cup of water
Green onions
A few fresh herbs (I used: oregano, thyme, cilantro) - sliced thin; sprig of parsley to decorate.
Dash of soy sauce and hot sauce
1 carrot - sliced thin lengthwise
1 cucumber - sliced thin lengthwise
Almond Jalapeno Jack Cheese - 2 slices (or your favorite vegan cheese)
1 small handful sprouts (we use mung bean sprouts)
1/2 onion - sliced thin
1 avocado - sliced
1/2 red bell pepper - sliced thin
Roasted Seaweed - Sushi Nori sheet
Wasabi

Preparation:

Prepare quinoa (we use our rice cooker)
Add green onions, herbs and sauce to cooked quinoa and set aside. Cool to room temperature.
Prepare vegetables.
Place Sushi Nori with shiny side down on clean surface. Spread quinoa (or rice) evenly and leave a one inch space at the edge.
Place fillings.
Roll sushi until the edge of the nori is placed under the sushi
Shape the roll by pressing slightly with both hands. Slice into six + pieces.
Serve with soy sauce and wasabi

0 Comments

Baked Vegetable Potpourri

6/10/2012 0 Comments

A delightful medley of potatoes, vegetables and herbs come together sensationally in this nutritional feast. The aroma from the fresh herbs is enough to make ones mouth water! Enjoy this scrumptious meal.

Ingredients:

3 Red Potatoes - sliced thin
2 zucchinis - sliced thin
6 pearl onions - peeled and sliced in half
4-5 garlic cloves - minced
1/4" piece garlic clove - remove skin and slice thin.
4 stocks of celery - sliced
2 carrots - sliced
4-5 big chunks of broccoli - torn into smaller chunks
1 + cup fresh herbs if possible - sliced (Oregano, Basil, Thyme, Lemon Thyme, curry)
2 cups sprouts (from mung beans)
1 package tempeh - cut into cubes
1/4 cup olive oil
Sea Salt and Pepper - fresh ground to taste
1/2 tsp cumin
1-2 tbsp chili garlic sauce / sprinkle of red chili flakes
1/2 cup curry sauce
1 can black beans - rinsed
1/2 cup panko bread crumbs

Instructions:

Preheat oven to 425 degrees
Wash and prep vegetables and herbs
Combine everything together in a large bowl.
Spread mixture over 2 lightly greased pans. Sprinkle with bread crumbs.
Bake 30-40 minutes

Opt: Season with salt/pepper and a dash of soy sauce

0 Comments

Protein Muffins

6/9/2012 2 Comments

Creating eggless and gluten free desserts that are high in protein can be a challenge. I think I finally nailed it with these bad boys! Loaded with protein and high in fiber. A taste sensation that will make you come back for more. Plus they don't have too large of an impact on your waste line which is always nice! :)

Ingredients:

Coconut oil to grease pan (or oil of choice)
2 bananas (ripe) mashed
1/2 cup unsweetened soy yogurt
1/2 cup almond pulp (leftover from making almond milk)
1/2 cup peanut butter (homemade from blended nuts)
1/4 tsp hazelnut extract
1 tbsp agave or honey
2 tbsp vegan cream cheese (Tofutti or other brand)
1 cup quinoa flour (quinoa toasted and blended/ground)
2 tbsp unsweetened cocoa flour
3 tbsp vegan carob chips
1 tsp cinnamon / 1/4 tsp allspice
2 tbsp hemp protein powder
1 scoop vanilla soy protein powder
2 tsbp flax meal
1/4 tsp baking soda
1 tsp baking powder
3/4 cup raisins
1/3 cup sliced almonds
1/3 cup flax seeds

Preparation:

Preheat oven to 350 degrees. Lightly grease mini muffin pan with oil of choice.
Mix the wet ingredients together.
Mix the dry ingredients together and then slowly add to wet until it's mixed thoroughly.
Place into greased pan. Bake 20 (+) minutes. (Until golden brown and toothpick comes out clean.)

2 Comments

Thai Tom Yum Soup

6/6/2012 0 Comments

Lemon Grass has wonderful health benefits. If you want something to boost your immune system, make your mouth water, warm your body and leave you smiling, then try this soup! Thai food is always welcomed with a smile in our home. Bon Appetit!

With Coconut Milk - yum! :)

Ingredients:

4 cups Vegetable Broth
3 stalks Lemon Grass (Health food / Asian market) - Lower portion, peeled, sliced and placed in food processor
1 small piece ginger - food processor
4 garlic cloves - minced
1 red bell pepper - sliced
Opt: Jalapeno
1 large tomato
Opt: 1/2 can Coconut milk
handful of fresh herbs - sliced (Basil, Oregano, Rosemary & Parsley)
Garlic Salt and chili pepper - dash
Sea Salt, Pepper - tsp
2 tbsp Chili Garlic Sauce / Red Chili Flakes or Red Hot Chilis

Preparation:

Place vegetable broth in large pot.
Prepare Lemon Grass, place in pot with ginger. Boil 5 minutes over med-high heat. Place upper portion of stalks of lemon grass in pot for flavor / decoration only. Do not eat. ;)
Add minced garlic, chili sauce, red bell pepper, jalapenos, mushroom and simmer on low for 5 minutes.
Add tomato, spices and herbs. Serve or add Coconut milk heat throughout and serve.
Fresh herbs from the garden or herb box really make the flavor pop! This is our first jalapeno of the season! I picked it a little early...I couldn't wait! :0)

0 Comments

OLDER

Baked TVP Vegetable Medley

Fried Tofu and Vegetables over Quinoa

Gluten Free Strawberry Rhubarb Crisp

Chocolate Quinoa Protein Pancakes

Crispy Orange "Chicken" with Steamed Veggies

Black Bean Tempeh burger with Jalapeño’s

Vegan Yum Tum Roll

Baked Vegetable Potpourri

Protein Muffins

Thai Tom Yum Soup

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