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SUSMANNIE's Photo SUSMANNIE Posts: 906
11/7/19 7:27 A

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Both recipes sound delicious, Char. Your own recipes from your own garden. Wow.

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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,808
11/6/19 8:34 P

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Experimented today with a fruit sauce. Cooked about 2-3 cups of strawberries, 2-3 cups of kiwi (small 1/2-1 inch ones that I grew, not regular big ones from store), 6 medjool dates, and enough water to almost cover. When cooled, blended in food processor. Delish!

Char - Missouri

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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,808
10/17/19 8:54 P

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Had to pick green tomatoes due to frost a couple of days ago. Looked up recipes to use them and saw soup. Did my own version looking at other recipes. Can't give exact recipe I made as I didn't measure but approximately as follows:

Green tomato soup

4 cups roasted green tomatoes
2 cups cauliflower (mine was already cooked)
2 cups white beans (about 1 can, I used home cooked)
1 med onion
3 garlic cloves
1-2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 cups veg broth
Pepper to taste
Did not add salt add I used store veg broth since I need to make more homemade.

Heat and puree.

I tasted it before adding the smoked paprika. Not sure which way I like better. I mainly added it because some of the recipes I looked at had bacon or smoked ham added so I added the smoked paprika for a similar taste. Also, probably should have sauted the onion and garlic a little first but thought about it after I put the roasted tomatoes in the pot.

Char - Missouri

Getting healthier every day!


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
10/7/19 11:15 P

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That sounds like a cookbook I should put on my wish list! I've just added some of her Jewish recipes to my Pinterest boards, thank you!

Edited by: SUNNYCALIGIRL at: 10/7/2019 (23:23)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUSMANNIE's Photo SUSMANNIE Posts: 906
10/1/19 2:06 P

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Just got this newly published ebook by Nava Atlas:


I had a vegetarian cookbook by this author back in the 1990s. Also, does anyone remember watching Mollie Katzen's vegetarian shows on PBS back then? I used to love her. She wrote The Moosewood Cookbook, back in 1974.

Enough time travel. I've also watched Christine Pirello's show, Christine Cooks! and The Jazzy Vegetarian, Laura Theodore, more recently on public television.

Anyway, the cookbook author whose book I just purchased, Nava Atlas, has a web site that has good recipes:

theveganatlas.com

and she even has a listing of Jewish vegan recipes: matzo ball soup, potato kugel, and carrot and sweet potato tsimmes. And a Veganize This! section that includes vegan jambalaya, meatless meat loaf, and vegan "fish" and chips.

Edited by: SUSMANNIE at: 10/1/2019 (14:08)
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SUSMANNIE's Photo SUSMANNIE Posts: 906
8/15/19 7:52 A

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Tofu Red Curry was good. Rich and savory. Had with cauliflower, sauteed mushrooms, and brown rice.

Over the weekend, made Engine2 Cookbook 2 Handed Sloppy Joes:

www.nomeatathlete.com/engine
-2-recipes
/


Took book out of Livebrary, our e-library linked to our local library.

Here is a photo of ours:



I routinely make 4 servings and have the 2 leftover portions for lunch the next day. I decided to make this last minute, so I only had 2 hamburger rolls. My DH suggested that I use the extra hotdog rolls I have. (I buy Aldi's vegan hotdogs.) He took the photo, too.

I think I actually liked it better in the hotdog rolls. Anyway, was a good recipe. I tried the Engine2 eating plan online and could not stick to it. But this recipe was less extreme, more comfort food.


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SUSMANNIE's Photo SUSMANNIE Posts: 906
8/7/19 3:22 P

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Trying a new recipe: making Tofu Red Curry in my slow cooker. Set it up during lunchbreak, since I'm working from home today. My kitchen is a mess, but I'm almost done working for today.

plantbasedonabudget.com/reci
pe/crockpo
t-tofu-red-curry/


I got a link in my email to this, and it looked like a recipe I had in a new Chinese restaurant my DH and I found.

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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,808
8/5/19 6:26 P

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Making stuffed peppers tonight. Filling is quinoa, lentils, onion, pepper.

Char - Missouri

Getting healthier every day!


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
7/9/19 1:09 A

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Yummy!

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUSMANNIE's Photo SUSMANNIE Posts: 906
7/8/19 8:51 P

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Silken Tofu Chocolate Mousse

Simple, sweet, healthy. Tastes indulgent.

Minutes to Prepare: 5
Number of Servings: 4

Ingredients

1 package (454 grams / 16 oz) Mori-Nu, Tofu, silken, extra firm
2 tbsp Navitas Raw Cacao Powder
1/4 cup Maple Syrup

Directions

Place ingredients in food processor and blend. Chill in 4 serving-sized 1 cup bowls.

Serving Size: Makes 4 servings / 120 calories ea.

recipes.sparkpeople.com/reci
pe-detail.
asp?recipe=3494333


Edited by: SUSMANNIE at: 7/8/2019 (20:52)
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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,808
6/26/19 7:02 P

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Soaking is good anyway because they start to sprout and I think they are supposed to be more nutritious when sprouted. I usually just do green or red lentils. Indian lentils may be more like the red ones.

Char - Missouri

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
6/26/19 5:30 P

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Oh that's discouraging about the lentils...I have been looking at Indian lentils that are split, I would hope they'd cook faster.

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,808
6/25/19 9:18 P

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I know lentils aren't supposed to need to soak but the only ones that I don't are the red ones. If I don't soak them overnight, they take forever to cook, even though they are not supposed to. I just make plain lentils to freeze so I can use them for a variety of things, same as my beans.

Char - Missouri

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
6/25/19 3:43 P

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How to cook lentils to freeze

I prefer small lentils because they cook faster. I am using Fiesta brand today.

First, pour a one pound (16 oz) bag of lentils on a rimmed baking sheet and pick through and remove any stones, chaff, or rice (Fiesta brand apparently must process or package rice in the same facility). Next pour lentils in colander (mine has tiny holes, not worried about losing any lentils down the drain) and rinse thoroughly. Leave to drain while taking the next step.

In large sauce pot or low stock pot with vented lid, saute 1/3-1/2 cup chopped onion and 2 large peeled and minced garlic cloves in 1 1/2 Tablespoons salted butter until browned. Add lentils, one bay leaf, and 5 cups of water. Bring lentils to boil and reduce heat to simmer, covering with lid. Cook for 20-30 minutes to yield 6 cups cooked (not mushy) lentils and 1 cup of liquid. Keep an eye on them since you pre-soaked them for 20 minutes to accelerate cooking time and you don't want mushy lentils.

Drain again (save and store liquid if desired), take out bay leaf and allow to cool. Remove lentils to freezer bags or storage containers (1 cup). Seal and place in freezer. Instant lentils can be thawed and added to recipes.

What is nice about lentils is they don't, as beans do, require overnight soaking and they cook much faster than beans. I am glad there is a recipe on the back of the Fiesta bag for lentil salad that has Tabasco in it--I personally find lentils BLAND and boring, so I am hoping this recipe spices them up!


Brown, yellow, and green lentils!
There are also red lentils used in some recipes, look for those!

Edited by: SUNNYCALIGIRL at: 6/25/2019 (15:44)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,808
6/20/19 7:46 P

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This was dinner tonight. I did modify the recipe slightly. Used tri-color quinoa, did not use oil or lemon zest. Also did not use mint or parsley since I did not have any. All I can say is YUM!

www.foodandwine.com/recipes/quinoa-t
ab
bouleh


Edited by: CMEEHERNANDEZ at: 6/20/2019 (19:47)
Char - Missouri

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
3/10/19 5:33 P

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Savory Pumpkin Pasta Sauce

Introduction
This is the sauce only part of an online recipe. It is intended to four servings when served with prepared 1 lb. of penne pasta, but as I am one person I cook the sauce and save it for single portions. I changed the recipe by adding beans to increase the protein content.

Number of Servings: 4

Ingredients
3 garlic cloves, minced
1 (15 oz) can 100% Pure Pumpkin
1 (32 oz) carton low-sodium chicken or vegetable broth
1/2 tsp chili powder
1/4 tsp nutmeg, ground
1/4 tsp crushed red pepper flakes
3/4 tsp kosher salt
Freshly ground black pepper
1 cup white navy beans, cooked
3 tbsp sour cream or plain Greek yogurt

Olive oil
1 cup white navy beans, cooked

Tips
Nutrition facts are calculated using chicken broth and sour cream. Vegetarians may use vegetable broth. Facts do not include black pepper or olive oil.


Directions
Mince garlic. In large skillet, heat olive oil over medium -low heat; add garlic and saute 1-2 minutes, or just until fragrant but not browned. Carefully add pumpkin puree and broth, stirring to fully combine. Add all spices and salt. Cover and bring to a high simmer, bubbling constantly. Cook for 10-15 minutes until thickened. Once thickened, remove 1/2 cup of sauce to a small bowl and temper the sour cream. Add back to the pan and stir. Add beans and stir to heat through. Sauce is ready when heated completely. Serve over pasta. May add shaved parmesan as a topping if desired. I served this with purchased shredded and bagged mozzarella and un-smoked provolone cheese, Serve with any good shaved or shredded Italian white cheese.

Serving Size: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 108.5
Total Fat: 2.2 g
Cholesterol: 9.2 mg
Sodium: 587.3 mg
Total Carbs: 16.1 g
Dietary Fiber: 5.5 g
Protein: 5.6 g

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
11/7/18 5:11 P

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Vegan/Vegetarian/Flexitarian Mongolian Soy Curls

I adapted this recipe from a blog posting. I have used chicken broth, but vegetable may be used instead. Agave can be swapped out with honey or maple syrup,.

Number of Servings: 4

Ingredients
For the curls:
2 cups Butler Soy Curls from package
pan spray

For the Sauce:
1 tbsp cornstarch
3 tbsp lower sodium soy sauce. You may uses tamari instead if you follow a GF diet.
1/3 cup Swanson Chicken Broth 33% Less Sodium
2 tsp garlic paste (or 2 medium cloves, minced)
1/2 tsp ginger, ground
1 tbsp Madhava Organic Golden Light 100% Blue Agave
1/2 tsp Franks Red Hot Original Cayenne Pepper Sauce, or more to taste

To Serve:
4 green onions, white and green parts sliced--should be 4 TB
sesame seeds (opt.)
cooked rice (opt.)



Directions
For soy curls: Pour boiling water over soy curls just to cover and soak for 10 minutes or until fully hydrated. Drain curls in a colander over a bowl and press lightly with a clean kitchen towel.
Preheat oven to 375 degrees Farenheit. Cover sheet pan with aluminum foil or leave as is, spray thoroughly to prevent sticking. Layer pan in a single layer with soy curls and bake for 15 minutes, turning once or twice during baking.

For the Sauce: Mix the cornstarch with 1 tbsp of cold tap water. Then whisk all ingredients together and bring to a boil in saucepan on the stove. Turn down heat and continue simmering for a few minutes more. If sauce thickens too much, add a bit more broth.

For serving, pour sauce over soy curls and sprinkle with green onion. May also use sesame seeds if desired and serve over rice.

NOTE: I recommend doubling the sauce for left overs, as this is a very scant amount of sauce. compared to a restaurant serving, especially if there will be leftovers. If doubling, use only 1 1/3 tbsp of cornstarch and save about 1/3 cup of broth to mix in for storing sauce in refrigerator as left overs.

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SUNNYCALIGIRL.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 134.8
Total Fat: 6.5 g
Cholesterol: 0.0 mg
Sodium: 546.3 mg
Total Carbs: 11.2 g
Dietary Fiber: 2.1 g
Protein: 7.9 g


Edited by: SUNNYCALIGIRL at: 11/7/2018 (17:39)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
4/28/18 1:18 P

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Sweet Potato & Lentil Stew (US)

A touch of Indian spices with a sweet accent. I just made this last night for the first time and I am guesstimating how many servings, but 1 1/2 cups was quite filling! If I end up with more I will have to adjust nutrition calculations.

Serves 6 (1 1/2 cup)

Ingredients
Olive oil
1 medium (3") onion, diced
1 large sweet potato, peeled and cubed
2 cloves garlic, minced
2 cups green lentils, rinsed (I used Trader Joe's Small Whole Green Lentils)
1 (13.5 oz) can of unsweetened coconut milk (I used A Taste of Thai Coconut Milk Unsweetened/First Pressing )
2 bay leaves
1/4 tsp ground cumin
1/2 tsp turmeric, ground
1/2 tsp garam masala (an Indian spice mix, I like McCormick's)
1/2 tsp black pepper
3 cups fresh baby spinach
1/2 tsp kosher salt

INSTRUCTIONS
In a large pot on medium high heat, add olive oil and saute onion and garlic until translucent, about 3 minutes. Add the rest of ingredients up to the pepper (salt will be added at the end of cooking), turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, add spinach and turn the heat down to a low simmer and cook uncovered for about 35 to 40 minutes, stirring once and awhile until lentils are cooked through and not falling apart.
Remove the stew from heat and stir in the salt. Serve.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 496.9
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 318.5 mg
Total Carbs: 81.5 g
Dietary Fiber: 25.1 g
Protein: 20.5 g

I add my recipes to Nutrition tracker first, that is how I am getting the nutrition calculations, plus all I have to do is cut and paste.


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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LAWLI56's Photo LAWLI56 Posts: 1,579
4/24/18 2:31 P

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I've been making this recipe for about the last 40 years. It's cheap and easy, uses frozen prepared veggies and freezes well if like me there's only one of you needing dinner. These days Ilike to serve it with a mix of rice and grains.


Mixed bean & vegetable chilli (UK)

Ingredients

1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, frozen
1 cup mixed peppers, frozen
2 cups, sliced Zucchini, frozen
1 can chopped tomatoes in rich tomato juice
1 can mixed beans
1 tsp Hot Chile Powder
1 tsp Cumin powder
1 tsp Garlic powder/granules
1 tsp Oregano, ground
2 tsp Basil , ground
1/2 tsp Pepper, black
Sea salt to taste

Fat: 5.5g
Carbohydrates: 26.9g
Calories: 206.9
Protein: 9.4g

Fry the onions, peppers and zucchini in the oil until soft.

Add the spices and fry for 1 minute stirring to prevent burning, then add the remaining ingredients, stir and bring to the boil. Reduce the heat and simmer on low for 10-15 minutes or until the sauce thickens to your prefferred consistency.

Adjust the seasoning if necessary.

Serve with a sprinkle of cheese and brown rice, crusty bread or pitta (not included in calorie count).

Makes 3 servings

Edited by: LAWLI56 at: 4/24/2018 (14:35)
~*Cely* (UK)" Be mindful and stay in the present. The past can't be changed but the future depends on what you do today.."

SW: 396lbs Dec 2006
Gastric Bypass Jan 2009
Restart: 302lbs 25 Aug 2017
Short Term Goal: 230lbs
Final Goal: 175-180 lbs


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
4/5/18 6:54 P

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Easy 9x9 Pan Vegetarian Lasagna
Serves 6 (or 8 if you want less calories)

This smaller size lasagna is perfect for a smaller family or even a family of one.
Leftover portions can be frozen for future use.

Ingredients:
1 small onion, chopped
1 (12 oz) pkg. Trader Joe's Beef-less Ground Beef (or vegan crumbles of choice)
1 (14.5 oz) can Hunt's No Salt Added Petite Diced Tomato, do not drain
2 cups ricotta cheese made with part skim milk
1/2 tsp garlic powder
1.5 tsp Italian Seasoning
a pinch of nutmeg
1 (24 oz) bottle Rao's Homemade Marinara Sauce
2 cups Great Value Finely Shredded Low-Moisture Part-Skim Mozarella Cheese
16 oz No Boil or Oven-Ready Lasagna noodles

olive oil,
non-stick pan spray

1) Heat olive oil in pan over medium heat. Saute onions until tender, about 5 minutes.
2) Add vegan crumbles to pan. Reduce heat to medium. Saute, about 5 minutes, then add un-drained can of diced tomatoes. Cook a few minutes more, until some of the liquid is gone, then remove from heat and let cool slightly.
3) Mix ricotta with spices in a small bowl. Set aside.
Coat 9×9″ dish with cooking spray. Spread a small amount of sauce on the bottom of the dish.Then lay 2-4 noodles on bottom of dish--do NOT overlap, then spread half of ricotta mixture over noodles, followed by a layer of half the “meat” mixture. Cover “meat” with 1/3 of the sauce, then another layer of noodles. Spread remaining half of ricotta over noodles, Cover with layer of noodles, then repeat “meat” & 1/3 jar sauce layers. Do one final layer of noodles, cover with remaining sauce, and then top with remaining cheese. Don’t worry if you do the layers differently! It doesn’t really matter and will still taste good no matter what.
4) Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 20-25 minutes more, until top is brown. Let sit for a few minutes, then enjoy!

NOTE: How many noodles you use per layer will depend on which brand of no-boil or oven-ready noodles you use. I used Golden Grain, and they were too long for my pan (slightly), so I broke the end against the edge of the pan and then placed the broken pieces as needed at the end of the noodle in the pan. It's lasagna, no one can see it!

I did the nutrition calculations (for 6 servings, not 8):

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 625.1
Total Fat: 19.4 g
Cholesterol: 48.5 mg
Sodium: 853.2 mg
Total Carbs: 78.3 g
Dietary Fiber: 7.9 g
Protein: 34.2 g


Edited by: SUNNYCALIGIRL at: 4/5/2018 (19:00)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
3/11/18 3:15 P

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I was gonna make Pumpkin Spinach Lasagna. I bought pumpkin pie mix by mistake instead of pure pumpkin puree, so I made this instead with refried beans in my pantry!


Refried Bean Lasagna

Number of Servings: 8

Ingredients
2 cups Trader Joe's Organic Refried Pinto Beans, Salsa Style [Vegan]
2 cups Galbani Ricotta Cheese Made with Whole Milk
6 tbsp Great Value Half & Half
1 (10 oz.) bag Great Value Organic Chopped Spinach
1 (2 cup) bag Kraft Shredded Mozarella, 2% Milk
1 (2 cup) bag Kraft Shredded Mozzarella
1/2 cup Great Value Finely Shredded Low-Moisture, Part-Skim Mozzarella Cheese
2 garlic cloves, minced or pressed
7 oz Golden Grain Oven-Ready Lasagna
2 cups Old El Paso Mild Red Enchilada Sauce
1/3 tsp Morton Lite Salt 50% Less Sodium Than Table Salt (or omit, this is not a low-sodium dish)
Freshly ground black pepper, to taste
oregano, to taste
smoked paprika, to taste

Tips
To lower caloric and fat content, you may substitute by using 2% ricotta cheese and fat-free (skim) milk


Directions
Preheat oven to 375 degrees Farenheit. (Unless you are preparing earlier in the day and will be refrigerating lasagna casserole until you are ready to bake, don't turn on until then!)

IF you are using regular lasagna noodles, you will have to prepare them first using package directions. I did not have to boil my noodles at all, since I used no-boil noodles.

Refried Bean Filling: Using a food processor, combine 2 cups of Trader Joe's Refried Pinto Beans, Salsa Style, with Ricotta Cheese and Half & Half. Blend until smooth. NOTE: If using plain refried beans instead, add a 1/2 cup of your favorite fresh salsa. You will probably need less Half & Half, if at all.

Spinach Filling: Mix frozen spinach, Kraft mozzarellas, garlic, salt (optional) and black pepper to taste. I used frozen spinach because I am making ahead and it will thaw a little in the refrigerator before baking; However, you may also use thawed and drained spinach, drained canned spinach, or even cooked and drained spinach. Do not use fresh spinach.

To assemble;
Prepare a casserole dish (11 x8.5 inches and 3 inches deep) by greasing lightly with olive oil. NOTE: I used my Corningware casserole dish, which has a lid, so I did not cover with foil at baking time. Pour 1 cup enchilada sauce in casserole dish. Spread 1/3 of Refried Bean Filling over this, will probably mix together, don't worry about this. Sprinkle lightly with Kraft mozzarella. Top with lasagna noodles. IF using an oval casserole dish, you will have to trim or break some noodles to fit in the dish.

Spread 1/2 of the Spinach Filling over noodles. Top lightly with Kraft Mozzarella cheese. Top those with more noodles.

Spread a second layer of Refried Bean mixture over the noodles. Top lightly with Kraft Mozzarella cheese. Add the final layer of lasagna noodles.

Pour 1 cup of enchilada sauce over the noodles, then add the last of the Refried Bean mixture. Over this last layer, sprinkle the Great Value Finely Shredded mozzarella, and shake oregano and smoked paprika to taste over the top. Either place the lid on your casserole or cover with foil. Bake 30 minutes (40 if dish has been refrigerated), then remove lid or foil and bake an additional 10 minutes.
Serve with simple green salad with a vinaigrette dressing if desired.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 464.8
Total Fat: 18.3 g
Cholesterol: 64.7 mg
Sodium: 981.9 mg
Total Carbs: 46.7 g
Dietary Fiber: 6.1 g
Protein: 28.7 g




Edited by: SUNNYCALIGIRL at: 3/13/2018 (17:04)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,430
2/11/18 5:24 P

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These are so good, and the recipe is vegan and versatile!

VEGAN SLOPPY JOES (uses lentils)
from Minimalist Baker online

Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free
Serves: 4-5



Ingredients
LENTILS
2 cups (480 ml) water (I used 1 cup water, 1 cup vegetable broth)
1 cup (192 g) green lentils, well rinsed

SLOPPY JOES
2 Tbsp (30 ml) olive or grape seed oil
1/2 white or yellow onion (55 g), minced (plus more for serving)
2 cloves garlic, minced (1 Tbsp or 6 g)
1/2 green bell pepper, diced (60 g)
Sea salt and black pepper to taste
1 15-ounce (425 g) can tomato sauce*
1-2 Tbsp (12-24 g) coconut sugar, plus more to taste
1-2 Tbsp (15-30 ml) vegan-friendly Worcestershire sauce* (like this brand)
1-2 tsp chili powder, plus more to taste
1 tsp ground cumin, plus more to taste
optional: pinch smoked or regular paprika

FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*

Instructions
To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor) and rinsed lentils and heat over medium-high heat.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop, adding water if the mixture has dried out.
Notes
*The tomato sauce I use is from Trader Joe's and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can't locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe's. The best gluten-free vegan hamburger buns I've tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi's Gluten Free Hamburger Buns are a great option.

*Nutrition information is a rough estimate for 1 of 4 servings without a bun.

Nutrition Information
Serving size: 1/4 of recipe without a bun Calories: 298 Fat: 8 g Saturated fat: 1.1 g Carbohydrates: 44.6 g Sugar: 13.5 g Sodium: 614 g Fiber: 17.1 g Protein: 14.4 g

WHAT I DID: I didn't use any broth, just water. I used olive oil and did NOT serve with sliced onion--I have never heard of sloppy joes served that way and I didn't want to try it, either. Green peppers give me gas, so I used red pepper. I used 50/50 salt to reduce the sodium and used Trader Joe's BOTTLED Organic Marinara Sauce, it seems to have same ingredients. I also didn't use coconut sugar, I used the equivalent amount of granulated stevia packets. I didn't use worcestshire sauce, I used 1 tsp Liquid Smoke. I know I used more chili powder when I adjusted the seasoning, and probably more 50/50 salt blend. Served on Milton's Gourmet White Hamburger Buns and some bagged coleslaw mix blended with Marie's coleslaw dressing on the side. It was really delicious, this is now one of my recipes forever!

Edited by: SUNNYCALIGIRL at: 2/11/2018 (17:25)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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2/6/18 8:02 P

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Okay I wish I could erase that recipe. I tried two different recipes but eggplant does NOT work in the crockpot for me. I like eggplant, but it's strictly stove top and oven for me. Maybe someone else will have success with this recipe, but not me.

I had a success tonight, though! I made Minimalist Baker's Vegan Sloppy Joes, uses lentils. I will post THAT recipe soon, it is GREAT.

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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2/2/18 7:16 P

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I am making this recipe in my crockpot right now!

Slow Cooker Eggplant Lasagna
Serves 6.





444 calories per serving (but I changed some things, so I need to that out now)

INGREDIENTS
1 lb eggplant medium size (I did not use all my eggplant up)
8 oz lasagna noodles - 12 noodles (no boil noodles, I used less than that amount)
15 oz Ricotta Cheese
1 egg (I left out the egg)
4 cups Marinara Sauce I used low sodium)
1 cup cheese shredded, mozzarella or blend
1/2 cup Parmesan Cheese grated
2 tbsp basil fresh, chopped
3 cloves garlic small or 2 big ones
1 teaspoon Italian Seasoning
1/2 teaspoon salt or more to taste
freshly ground black pepper

(I added 1 (12 oz) pkg Trader Joe's Beef-less Ground Beef to the ricotta mixture, as well as 1/8 tsp ground nutmeg, used 2/3 cup more shredded cheese, and another 1/3 cup of parmesan


INSTRUCTIONS
Cut up the eggplant in slices (1/4 inch thick) and arrange them in a single layer on a rack. Sprinkle with salt. Wait 10 minutes, turn and repeat the process. Rinse the eggplant slices and dry out with paper towel;

In a bowl, combine ricotta cheese, garlic, salt, pepper, Italian seasoning, basil and 1/4 cup of Parmesan Cheese and taste. Add salt and pepper if needed. Add egg and mix well together;

Spray the slow cooker (6 QT) with cooking spray, and begin layering by adding 3/4 cup of Marinara sauce first;)

Add 4 noodles, break them if needed;

Add half of Ricotta cheese mixture;

Add about 8 slices of eggplant; Add one cup of Marinara Sauce.

Add 4 noodles; Add the other half of Ricotta mixture; Sprinkle 1/3 cup of shredded cheese;

Add 8 slices of eggplant; Add one cup of Marinara Sauce; Add 1/3 shredded cheese and Parmesan cheese.

Add 4 noodles; Add remaining Marinara sauce and cover;

Cook on high for 2 to 2-5 hours or on low for 4-5 hours;

Add the remaining shredded cheese, cover and let the cheese melt;

Open and let stand for 15 minutes before serving; Sprinkle with fresh basil.

It's cooking now, I have never heard of a dish being done in 2 and a half hours on high, but I am hoping it is done, I hope she didn't mean 2 to 5 hours, because I am cooking it for 3 and hope it's done by 6 pm!



innocentdelight.com/slow-coo
ker-eggpla
nt-lasagna/


Edited by: SUNNYCALIGIRL at: 2/2/2018 (19:17)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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11/17/17 9:42 P

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RECIPE: Rainbow Winter Quinoa Bowl with Maple Dijon Balsamic Dressing (vegan, vegetarian, flexitarian)
Serves 2-3



INGREDIENTS:

FOR THE SALAD

3/4 cup Bob's Red Mill Organic Tricolor Quinoa
1/2 cup Pomegranate Arils
1/2 cup Julienne Sliced Carrots
4 ounces 1/2 inch thick sliced Roasted Delicata Squash
4 ounces halved Roasted Brussels Sprouts
3 large Purple Kale Leaves, torn into bite sized pieces
1/2 of a Honeycrisp Apple, sliced

FOR THE DRESSING

2 tablespons Balsamic Vinegar
1 1/2 tablespoons Olive Oil
1 1/2 teaspoons Pure Maple Syrup
1/2 teaspoon Dijon Mustard
1 small Shallot, cut into chunks
Salt and Pepper, to taste

DIRECTIONS:

FOR THE DRESSING

Place all ingredients in a small food processor and pulse until combinedand the shallot is minced. Set aside.

FOR THE SALAD

Cook the quinoa according to package instructions using chicken or vegetable broth for the cooking liquid for additional flavor if desired.

In two low and flat bowls, arrange the salad ingredients in seperate sections, making sure to divide the amounts between the two bowls. Start with the quinoa and then work in a clockwise pattern around the bowl with pomegranate arils, julienne sliced carrots, roasted delicicata squash, roasted brussels sprouts, and purple kale leaves. Next, spread the apple slices on top.

Serve with the prepared dressing on the side for drizzling on top according to your personal preferences.



NOTES:

To make this salad super simple to prepare, make a large batch of quinoa for use throughout the week and keep pre-washed greens, like kale, on hand in the fridge. Leftover roasted winter veggies work really well as salad add ons.


www.goodlifeeats.com/rainbow-winter-
qu
inoa-bowls-with-maple-dijon-balsamicR>-dressing/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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11/15/17 10:43 P

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RECIPE: 30 minute Cauliflower "Rice" Stir-fry (vegan)
Serves 2.



Ingredients
1 head cauliflower (~588 g), large green stems removed and grated or shredded into “rice”
3 Tbsp (45 ml) water

SAUCE
1 tsp sesame oil or coconut oil (or sub water if avoiding oil)
2 Tbsp (32 g) almond or peanut butter
4 Tbsp (60 ml) coconut aminos (or sub low sodium gluten-free tamari, but it will be saltier)
2 Tbsp (30 ml) lime juice
2-4 tsp chili garlic sauce (reduce or increase according to spice preference)
1 Tbsp (3 g) minced fresh ginger (or 1/2 tsp ground ginger)
1 Tbsp (15 ml) maple syrup (or sub coconut sugar or stevia to taste)
1-2 Tbsp (15-30 ml) water

STIR FRY
1 Tbsp (15 ml) sesame oil or coconut oil (or sub water if avoiding oil)
1 1/2 cups (150 g) green beans, trimmed and halved
3 Tbsp (45 ml) coconut aminos, divided
1 bell pepper (120 g), thinly sliced lengthwise (red, orange, or yellow are best)
1 cup (100 g) diced green onions (reserve some green tops for serving)
1 cup (89 g) thinly sliced red (or green) cabbage
1/2-3/4 cup (60-90 g) roasted cashews or slivered toasted almonds, or 1 batch Almond Butter Tofu (you could also substitute 1/3 cup hemp seeds sprinkled over the top for serving for extra protein)

FOR SERVING (optional)
Fresh cilantro
Lime wedges
Sriracha or chili garlic sauce

Instructions
Follow instructions for cauliflower rice. Set aside. (use link online for instructions)

Prepare sauce by adding oil (or water), almond or peanut butter, coconut aminos, lime juice, chili garlic sauce, fresh ginger, maple syrup, and water to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, coconut aminos for saltiness, ginger for "zing," or maple syrup for sweetness. Set aside.

Heat a large rimmed skillet (I prefer this cast-iron skillet) over medium-low heat and add cauliflower rice and water. Stir and cover with a lid to steam. Cook for 4-6 minutes or until just tender. Then turn off heat, tip the lid to let some steam out, and set aside.

Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and green beans. Season with 1 Tbsp (15 ml) coconut aminos and toss to combine.

Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.

Add bell pepper, green onion, cabbage, and remaining 2 Tbsp (30 ml) coconut aminos and stir to combine. Sauté for 3-4 minutes or until just tender. Then add cashews and cauliflower rice and stir to combine. (Alternatively, serve stir-fry over cauliflower rice and don't add to the vegetables at this time.)

Add the sauce, increase the heat to medium-high heat, and cook until well combined and the mixture is very hot - about 3 minutes.

Serve and enjoy! Delicious on its own, but also delicious with the addition of fresh cilantro, lime wedges, and hot sauce of choice.

Best when fresh, but leftovers keep up to 3 days in the refrigerator or 1 month in the freezer. Reheat on the stovetop until hot. Add more coconut aminos as needed.

Notes
*Recipe adapted from my Almond Butter Tofu Stir-Fry.
*Nutrition information is a rough estimate for 1 of 2 servings without additional toppings / garnishes, and is calculated with oil instead of water.

Nutrition Information
Serving size: 1/2 of recipe Calories: 453 Fat: 24.7 g Saturated fat: 4.3 g Carbohydrates: 52 g Sugar: 17.4 g Sodium: 126 mg Fiber: 10.4 g Protein: 11.9 g

minimalistbaker.com/30-minute-caulif
lo
wer-rice-stir-fry/
minimalistbaker.com/30-minute-caulif
lo
wer-rice-stir-fry/
minimalistbaker.com/30-minute-caulif
lo
wer-rice-stir-fry/


Edited by: SUNNYCALIGIRL at: 11/15/2017 (22:44)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Easy Cinnamon Baked Apples (vegan)
Serves 6.



Ingredients
6-7 medium to large apples (~1100 g // 2 tart (like granny smith), 4 sweet (like honeycrisp) // organic when possible)
2 Tbsp (30 ml) lemon juice
optional: 1 Tbsp (15 ml) coconut oil
2/3 cup (128 g) coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)
1 1/2 tsp ground cinnamon
3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
Pinch nutmeg
3 Tbsp (21 g) cornstarch or arrowroot starch (for thickening the sauce)
3 Tbsp (45 ml) fresh apple juice or water
Pinch sea salt

FOR SERVING (optional)
Coconut Whipped Cream
Vanilla Bean Coconut Ice Cream*

Instructions
Preheat oven to 350 degrees F (176 C) and set out a 9x13-inch (or similar size) baking dish.
Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise (see photo). The thinner the better! Just try to be consistent so they cook evenly.

Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.

Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized (see photo).

Enjoy as is or with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream! Best when fresh, though leftovers keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven (covered) until warmed through. Add a bit of water if the "caramel" sauce is too thick.

Notes
*If subbing half the coconut sugar with stevia, the adjusted nutrition information would roughly be: Calories: 226 // Sugar: 45.3 g // Carbs: 58.6 g.
*Lazy folks (like me) can also opt for store-bought vegan ice cream (my favorite is So Delicious Vanilla Coconut Ice Cream).

*Nutrition information is a rough estimate for 1 of 6 servings without sides or toppings, calculated without the coconut oil and apple juice.

Nutrition Information
Serving size: 1 serving (of 6) Calories: 264 Fat: 0.6 g Saturated fat: 0.1 g Carbohydrates: 68.6 g Sugar: 55.3 g Sodium: 47 mg Fiber: 5.7 g Protein: 0.8 g

minimalistbaker.com/easy-cinnamon-ba
ke
d-apples/


Edited by: SUNNYCALIGIRL at: 11/17/2017 (21:43)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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11/15/17 10:17 P

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RECIPE: Engine 2 Raise The Roof Sweet Potato Vegetarian Lasagna
Serves 12.



INGREDIENTS

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

DIRECTIONS
Pre-heat oven to 400 degrees.

Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.


www.geniuskitchen.com/recipe/engine-
2-
raise-the-roof-sweet-potato-vegetariR>an-lasagna-362133?ftab=reviews


Edited by: SUNNYCALIGIRL at: 11/15/2017 (22:17)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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HELENCHRISTINE's Photo HELENCHRISTINE Posts: 2,361
11/15/17 5:21 P

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Helen's Beans:

Put 4 lbs of beans (any type, we prefer pinto and black) in a big pot. Fill with water to a few inches above the beans. Bring to a boil. Boil 5 minutes. Turn the fire off and let sit for at least 2 hours. I usually leave it overnight.

Drain, fill with water again. Bring to a boil and simmer for many hours, until you have a nice thick gravy. Stir every 10 minutes or so.

In the meantime, simmer a quart of water with 8 onions and 8 cloves of garlic until very soft. Blend and add to the beans at any time.

Add 2 tsp ground pepper and 8 tsp salt to the beans. Mix. serve over rice. We eat ours over brown rice. Also good added to pasta or to a salad.

Love,

Helen

~Helen

I can do all things through Christ who strengthens me. Philippians 4:3

Be joyful always, pray continually, and give thanks in all circumstances.


Join me on by blog: www.helenfaber.weebly.com


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11/15/17 2:43 P

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RECIPE: Weeknight Enchiladas (Vegetarian)
Serves 4-8, makes 16 enchiladas

Total Cost $6.70 recipe / $0.84 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes




INGREDIENTS
SAUCE
2 Tbsp vegetable or canola oil $0.08
2 Tbsp chili powder* $0.30
2 Tbsp flour $0.02
2 cups water $0.00
3 oz. tomato paste $0.33
½ tsp cumin $0.05
½ tsp garlic powder $0.05
¼ tsp cayenne pepper $0.02
¾ tsp salt $0.03

ENCHILADAS
16 small corn tortillas $0.93
4 cups refried beans $1.60
8 oz. Pepper Jack, shredded (2 cups) $2.29
1/2 large avocado, sliced thin $0.75
1/4 bunch cilantro (or green onions), roughly chopped $0.25

INSTRUCTIONS
Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to 3/4 tsp). Set the sauce aside. (step by step photos here)

Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.

Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.

Add about 1/4 cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another 1/2 to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.

Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with thin slices of avocado and chopped cilantro leaves (or sliced green onions).

RECIPE NOTES
*This is a mild, salt free chili powder blend. Always check the ingredients on the bottle, as some brand contain salt and cayenne pepper. Adjust the seasonings in the sauce as needed.

www.budgetbytes.com/2016/01/weeknigh
t-
enchiladas/


Edited by: SUNNYCALIGIRL at: 11/15/2017 (15:11)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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11/14/17 3:11 P

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RECIPE: Hawaiian Tofu Barbecue Bowls (vegan)
Serves 4.



INGREDIENTS
1 14 ounce package extra firm tofu
2/3 cup uncooked quinoa
1/2 cup barbecue sauce, plus more for topping
Oil for cooking
bell peppers, thinly sliced
zucchini, thinly sliced
1/2 red onion, thinly sliced
1/2 pineapple, cored and sliced

OPTIONAL TOPPING
coconut flakes, cilantro, avocado

INSTRUCTIONS
Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 20­-30 minutes.

Rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1­2 minutes until lightly toasted. Add 1 1/3 cups water; turn heat to high. Once boiling, cover and cook for 13-­15 minutes, until fluffy.

Slice the drained tofu into thin 1/2 ­inch chunks. Place in a medium bowl; add barbecue sauce. Let it marinade for up to 10 minutes.

In a skillet over medium heat, warm up a little oil. Add bell peppers and zucchini; stir. Cook for 5-­7 minutes, until vegetables are your desired tenderness. Set aside in a bowl or on plate.
Add a little more oil to the same skillet; add the tofu. Pan­ fry for about 2­-3 minutes, until crispy; flip the tofu chunks, and cook on the other side for an additional 2­-3 minutes. Repeat until the tofu is crispy.

To arrange a bowl, add cooked quinoa, vegetables, and tofu. Top with red onion, pineapple slices, additional barbecue sauce, and other desired toppings.

by Ashley

www.fitmittenkitchen.com/hawaiian-bb
q-
tofu-bowls/


Edited by: SUNNYCALIGIRL at: 11/18/2017 (10:15)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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HELENCHRISTINE's Photo HELENCHRISTINE Posts: 2,361
11/13/17 3:05 P

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Make your own liquid stevia:

The powdered stevia is very expensive but will last you for a VERY long time. This is the best quality and ratio I have found:

https://www.amazon.com/SteviaSweet-95-60
-Extract-Sweetener/dp/B00AL15BFC/ref=s
r_1_fkmr0_1_a_it?ie=UTF8&qid=15106
03222&sr=8-1-fkmr0&keywords=ST
EVIASWEET%2B95-60%2B%E2%80%93%2BPURE%2
BSTEVIA%2BEXTRACT%2BPOWDER%2B60%25%2BREB%2BA&th=1

To make the liquid stevia, boil 2 c. of water. Take it off of the heat. Add 1 c. of the powdered stevia. Mix until it is all dissolved. Keep in a glass container in the fridge. Pour some into one of those brown or blue droppers they sell for essential oils on amazon.com and use it to sweeten drinks and recipes. I have found that 3 droppers full sweeten a quart-sized container. It depends on the dropper capacity. Another dropper I have used took 5 droppers full to sweeten the same amount.

So, that's it. Keep in the fridge because there are no preservatives. If you need to keep it out for a couple of days, it's no problem. It doesn't go bad that fast. Mine has never gone bad, but I've never kept it out for more than 2 days.

~Helen

I can do all things through Christ who strengthens me. Philippians 4:3

Be joyful always, pray continually, and give thanks in all circumstances.


Join me on by blog: www.helenfaber.weebly.com


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11/13/17 2:57 P

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That sounds like a delicious time saving smoothie plan!

emoticon

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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HELENCHRISTINE's Photo HELENCHRISTINE Posts: 2,361
11/13/17 2:55 P

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Morning Smoothie

I line the counter with quart containers and make 14 of these at a time then put them in the fridge for my husband and I to have for breakfast every morning for the week.

I quart contains:
1 TBSP Chia
1 TBSP ground Flax
1 TBSP Flax Oil
1/2 banana
1 c. frozen mixed berries
big handful of greens
stevia to taste
1 TBSP cocoa powder
(sometimes I add a scoop of protein powder)
Water to an inch from the top

Blend.

I use one of those immersion blenders and blend right in the quarts. I love my blender:
https://www.amazon.com/gp/product/B00WIR
LXUE/ref=oh_aui_search_detailpage?ie=U
TF8&psc=1


~Helen

I can do all things through Christ who strengthens me. Philippians 4:3

Be joyful always, pray continually, and give thanks in all circumstances.


Join me on by blog: www.helenfaber.weebly.com


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11/13/17 2:22 P

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RECIPE: Blueberry-Lemon Scones (Vegan)
Makes 6 4-inch scones.



"Despite containing both coconut oil and coconut milk, these scones don't end up with a coconutty flavor at all. Rather, these ingredients provide the same richness and tender but fluffy crumb you'd find in traditional scones made with butter and cream. Their flavor is light and lemony, with bursts of juicy blueberry under a crunchy crust of toasted sugar. Do be sure to refrigerate the dough, which mixes up a little warmer and softer than a typical scone dough made with chilled dairy ingredients. But don't worry—that step takes only 15 minutes, which is about how long it takes to preheat an oven."

Special Equipment
Food processor, parchment paper, half sheet pan

Ingredients
9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy (see note)
6 ounces fresh blueberries (1 cup; 170g)
1/4 ounce lemon zest (about 1 tablespoon; 7g)
8 ounces unsweetened, full-fat coconut milk (1 cup; 225g), shaken or stirred until homogeneous before measuring (see note)
Toasted or turbinado sugar, to taste (optional)

Directions
1.
For the Dough: Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse until oil disappears into a powdery meal. Transfer to a medium bowl, then toss with blueberries and lemon zest. Stir in coconut milk with a flexible spatula to form a soft dough. Turn onto a lightly floured sheet of parchment paper, pat into a 7-inch round, and refrigerate 15 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat oven to 400°F (204°C).

2.
To Bake: Using a chef’s knife, cut chilled wheel of dough into 6 wedges. Sprinkle generously with toasted or turbinado sugar, if using, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes, and serve warm.

Notes
To keep the flavor of the scones neutral, reach for refined coconut oil; if you'd prefer a slightly tropical aroma, try virgin coconut oil instead. In either case, it's important to use cans of unsweetened, full-fat coconut milk, not the stuff that's watered down and sold in refrigerated cartons.

www.seriouseats.com/recipes/2017/03/
le
mon-blueberry-scones-vegan-recipe.html


Edited by: SUNNYCALIGIRL at: 11/13/2017 (14:23)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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11/13/17 12:08 A

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Recipe: How To Save Money: 5 DIY Fruit And Vegetable Washes




www.epicurious.com/archive/blogs/edi
to
r/2014/09/diy-fruit-vegetable-washesR>-store-bought.html


5 Different recipes here for produce wash. I am not sure how effective the mixing baking soda and vinegar, which foam up, and THEN putting them in a spray bottle after they have settled down would actually be in cleaning off produce. I keep my drains clean with the same technique, and it's the foaming action that scours the pipes clean, like homemade scrubber bubbles. If you want the directions for that, Spark Mail me about it. It doesn't clear a plugged drain, just keeps the drain free so it won't. It helps a slow drain.

Also, don't wash delicate berries and then store them in the refrigerator. They will mold quickly. Don't use a produce wash on your berries, they are best washed with a water rinse right before eating. I doesn't matter how carefully I look over berries in packages when I buy them, there's always one (or two!) with mold on it when I take it home, so I remove it right away before it they go in the frig to stop mold spread.



Edited by: SUNNYCALIGIRL at: 11/13/2017 (00:18)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Simple Homemade Fruit and Vegetable Wash



1 C Water

1C Vinegar

1T Baking Soda

1 drop Citrus Essential Oil (optional, must be food grade)

Slowly stir the baking soda into the vinegar and water mixture. There will be a chemical reaction when you mix the vinegar and baking soda, so you’ll have to wait for that to stop before placing it into a spray bottle. Place mixture in spray bottle and use as needed.

You can double the recipe if you’re like my family and eat fresh fruits and vegetables daily. It’s so easy there really is not excuse to not try to form a new habit. Pretty soon you won’t even know you’re doing it. I promise!

selfreliantschool.com/simple-homemad
e-
fruit-and-vegetable-wash/


TEAM LEADER says, please see my comment in the previous message about effectiveness of mixing baking soda and vinegar and then letting them settle. I don't know how effective that would be in cleaning the produce, it may just act like a natural freshener or preservative ? I am unsure.

Edited by: SUNNYCALIGIRL at: 11/13/2017 (00:22)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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11/11/17 10:36 P

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RECIPE: Freezer-Friendly Greens & Tofu Scramble Wraps (vegan)
Makes 6 servings.



ingredients:

14 oz. firm tofu, pressed for at least 30 minutes then crumbled
1 tbsp. nutritional yeast
1 tsp. turmeric
1 tsp. garlic powder
1 tbsp. olive oil
1 small onion, chopped
4 oz. shiitake mushrooms, stems removed & caps thinly sliced
3 c. torn kale, spinach, or chard leaves, tough stems removed (I prefer kale)
salt + pepper to taste
6 medium whole wheat tortillas

instructions:

Combine tofu, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion; cook 5-6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2-5 minutes.
Divide greens and tofu onto each tortilla and fold like a burrito.
To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Microwave for about 1 minute on each side. If center is still cold, continue to microwave for 15 seconds at a time until heated through.

ohmyveggies.com/recipe-freezer-frien
dl
y-greens-tofu-scramble-wraps/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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"Veggie-Loaded Polenta Bake // This is one of my favorite quick meals. Saute some veggies in olive oil (I used an onion, a zucchini, and 8 ounces of mushrooms), slice up a tube of polenta, and layer it with pasta sauce, cheese and the sauteed veggies in a baking dish that’s been sprayed with oil. Bake it at 350 degrees for 30 minutes. Easy, filling, and so tasty!"





ohmyveggies.com/what-i-ate-this-week
-v
eggie-loaded-polenta-bake/


Edited by: SUNNYCALIGIRL at: 11/13/2017 (08:35)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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11/11/17 10:05 P

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RECIPE: The Best Vegan Hot Chocolate
2 servings.



INGREDIENTS

One 13.5 oz can "lite" coconut milk (this truly is the best milk to make hot chocolate, I would advise against subbing as others I've tried were not good. Lite leaves NO coconut taste!)
2 tablespoons (12 g) unsweetened cocoa powder
3 heaping tablespoons (40 g) semi-sweet dairy-free chocolate chips (I used Enjoy Life)
1-2 tablespoons (20 g) maple syrup, depending on your sweet-o-meter, I did 2
1/2 teaspoon vanilla extract
1/2 teaspoon ground espresso or instant coffee (you can leave out if you want, it just makes the chocolate flavor stronger)
1/8 teaspoon fine sea salt
Optional: whipped cream, shaved chocolate, marshmallows, etc.

Note:
I recommend Thai Kitchen brand for the lite coconut milk. It is amazing and always so smooth and creamy, not watery. Many brands can be rather watery and not smooth.

INSTRUCTIONS

If you have a Vitamix, then add all of the ingredients to the blender and blend for a few minutes on high until completely smooth and frothy. If you don't have a high-speed blender, then add all of the ingredients, except the chocolate chips, to a blender or food processor and process until smooth and frothy. It will only get frothy on a high speed and after a few minutes.
Add the mixture to a pot over medium heat and then add the chocolate chips. Once it begins to bubble, whisk continuously for about 4 minutes until well heated and has thickened just a bit. You don't want to overcook it, or it will get too thick. I found this to be the perfect level of sweetness, but if you want yours a tad sweeter, add a little more maple syrup. Remove and pour into mugs and add whipped cream, shaved chocolate, marshmallows, cinnamon, etc. Enjoy!

This makes enough for 2 mugs. If you are just wanting 1 serving, then place the rest in the fridge and when you are ready to use it, give it a good whisk and reheat on low.

thevegan8.com/2016/12/07/the-best-ve
ga
n-hot-chocolate/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Thanksgiving Vegetable Crescent Roll Ring (Vegan)
Yield: 8 servings.



INGREDIENTS
2 medium-sized shallots, diced, about ½ cup
1 teaspoon neutral-flavored vegetable oil (I use avocado oil)
Sea salt
2 cloves garlic, minced
5 ounces mushrooms, sliced, about 2 cups
¼ cup red wine
Half of medium butternut squash, peeled and cubed, about 3 cups
½ bunch kale, stems removed and leaves chopped, about 3 cups
½ cup balsamic vinegar
2 packages Immaculate Baking Company Crescent Rolls

INSTRUCTIONS
In a large pan over medium-high heat, sautée the shallots in the oil along with a pinch of salt. Cook for about 5 minutes, until the shallot begins to turn brown and fragrant.
Add the garlic, mushrooms, and another pinch of salt to the pan and cook for 5-10 more minutes, until the mushrooms begin to turn brown and fragrant.
Add the red wine to the pan. Allow the vegetables to continue to cook until the wine evaporates.

While the shallots and mushrooms are cooking, steam the squash using the steam insert in a large pot or an electric steamer. Steam for about 10 minutes, until the pieces are fork tender.
Remove the squash from the steamer and add the kale. Steam the kale for about 3 minutes, until it turns bright green and begins to wilt.

While the vegetables are cooking, bring the balsamic vinegar to a boil in small pot. Reduce heat to a simmer, and continue cooking for about 15 minutes. It should reduce down to about ¼ cup.

Heat the oven to 350° and line a baking sheet with parchment paper.
Unroll both cans of crescent roll dough and separate the dough into 8 rectangles. Arrange the dough rectangles in ring so that the short sides of the dough rectangles form a 5-inch circle in center. The dough pieces should overlap.Layer the kale, squash, and mushroom mixture into the half of the dough ring that’s closest to the center.

Carefully bring the outer edge of each dough rectangle up over filling, tucking it under bottom layer of dough to secure it. Repeat this around ring until you’ve wrapped all of the filling in the dough. Some of the filling will show. Gently separate the dough perforations on top of the ring until a little filling peeks through.

Brush the dough with the balsamic glaze. If you have any left, you can drizzle it over the ring when you serve it.

Bake for 25-30 minutes, or until the dough is golden brown. Let cool for 10 minutes before slicing.Slice and serve!

http://www.diannesvegankitchen.com/2016/
10/31/vegan-thanksgiving-vegetable-cre
scent-roll-ring/


TEAM LEADER says, she wished she had included this in her Thanksgiving Recipe topic! Looks like a great entree for eight vegans at the table! Dianne Wenz, the author, includes a link to the crescent rolls. The product locator says all the upper end grocery stores in my town carry this item, which I have never looked for at all. IF you cannot find the rolls near you, you can perhaps substitute another brand, but I will not say one way or another whether the end result will be the same or not. It's up to you!



Edited by: SUNNYCALIGIRL at: 11/9/2017 (14:59)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Mediterranean Crescent Ring (Vegetarian)
Yields 16 portions.



Ingredients
1 (10 oz) pkg chopped spinach, thawed and water squeezed out
1 (12 oz) jar marinated artichoke hearts, chopped
1 c shredded mozzarella cheese
1/2 c garlic and herb flavored feta cheese
1/2 c diced roasted red bell pepper
1/4 c finely chopped calamata olives
2 T pine nuts, lightly toasted
1/4 t fresh cracked pepper
1/2 c mayonnaise (I use olive oil mayo)
1 clove garlic, minced
2 t fresh chopped dill
2 (8 oz) pkgs crescent rolls
1 egg white, lightly beaten
2 T fresh grated Parmigiano-Reggiano cheese
cooking spray

Instructions
Heat oven to 375F. In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside.

On a large bake sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle.

Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring.

Brush the dough lightly with egg white and sprinkle with parmesan cheese.

Bake at 375F for 20 minutes or until filling is heated through and crescent dough is browned and toasty. Slice and serve!

ericasrecipes.com/2014/10/mediterran
ea
n-crescent-ring/


Allison
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RECIPE: Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce (vegetarian)
Yield: 3 servings as a main course; 6 as a side.



Ingredients
6 large portabello mushroom caps
olive oil cooking spray or olive oil in a mister
10 oz fresh broccoli florets
1 c fresh bread crumbs made from day-old bread
2 T fresh Italian parsley, chopped
1 T fresh thyme leaves, chopped
1 egg, lightly beaten
1/2 + 1/4 t kosher salt, divided
pinch fresh cracked pepper
2 t unsalted butter
2 t all-purpose flour
1 c milk (not skim)
1 c shredded sharp cheddar cheese
1 t country-style Dijon mustard

Instructions
Heat oven to 400F. Bring a large pot of water to a boil.
Prepare the mushrooms: wipe off any dirt with a lightly damp paper towel. Remove the stems and discard (these can be saved, diced, and added to the stuffing, but mine were tough so I didn't save them). Using a spoon, gently scrape off the gills on the underside of the mushroom caps. Spray both sides with olive oil and place upside down on a bake sheet.
Blanch the broccoli in the boiling water 2 minutes. Transfer to a ice bath to stop the cooking. Drain. Chop finely (this can be accomplished easily with a mini chopper or by pulsing in a food processor).

In a large bowl, combine the chopped broccoli, bread crumbs, parsley, thyme, egg, 1/2 t salt, and pepper. Distribute the stuffing into the mushrooms. Bake at 400F for 15 minutes or until mushrooms are cooked through and juicy and the stuffing is lightly browned.

While the mushrooms are cooking, prepare the cheese sauce. In a medium saucepan over medium-high heat, whisk the butter and flour until smooth and bubbly. Cook an additional minute to cook the flour. Whisking constantly, slowly add in the milk. Cook, stirring constantly, until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in the cheese, Dijon, and 1/4 t salt until smooth.

Serve the stuffed mushrooms with sauce drizzled over.

You can easily double this recipe if needed to serve more people, but I would not bother doubling the Dijon-Cheddar Sauce - it makes enough as written. We only used about half of it for our mushrooms, then my daughter and I found the rest of the sauce worked awesome as an impromptu fondue for crusty bread.

ericasrecipes.com/2014/07/broccoli-s
tu
ffed-portabello-mushrooms-dijon-chedR>dar-sauce/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Scrambled Eggs with Kale & Goat Cheese (vegetarian)
Serves 1.



INGREDIENTS
2 tsp extra virgin olive oil
2 eggs
1 egg white
1 cup chopped kale
1 green onion, chopped
1 tbsp capers
2 tbsp goat cheese cheese
¼ tsp dried thyme.

INSTRUCTIONS
Heat the olive oil in a medium skillet over medium heat. Add the green onions; Cook and stir for 1 minute. Add the capers and cook for 1 minute.
Add the kale and cook for an additional 2 minutes. Transfer to plate.
Beat the eggs and white in a small bow with the thyme and salt & pepper; Add to skillet. Whisk the eggs until just barely set; return kale mixture t skillet along with goat cheese.


powerhungry.com/2009/02/goat-cheese-
ka
le-scrambled-eggs/


TEAM LEADER says, don't like goat cheese? Use sheep's or cow's milk feta instead. Don't have capers? (and who does?), don't use them. Don't have kale but have spinach or cooked collards? Use the spinach or collards instead.

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Chocolate Peanut Butter Hummus (vegan)



Ingredients
1 can low sodium or no salt added chickpeas (garbanzo beans)
1/4 cup creamy natural peanut butter
1/4 cup maple syrup
1/4 cup cocoa powder
1 teaspoon vanilla
2 tbsp. water
Pinch of salt
Non-dairy chocolate chips for topping

Instructions
Drain and rinse chickpeas.
Add all ingredients to blender or food processor and blend for about 30 seconds. Stop and scrape down the sides and proceed to blend again, adding a tablespoon of water at a time until you get the consistency you desire.
Spoon into serving dish and top with non-dairy chocolate chips.

Notes
*If you don't like peanut butter you can leave it out.
*You can store in an airtight container in the fridge for about a week.

shaneandsimple.com/chocolate-peanut-
bu
tter-hummus/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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11/7/17 11:53 A

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RECIPE: Rice, Black Bean, and Avocado Bowl with Fat-Free Sweet Chili Mustard Sauce (vegan)
6 servings.



NGREDIENTS
For the rice
4 cups water (32 oz)
2 cups slow-cooking jasmine brown rice (360 g)
1 cup (240 g) tomato puree/sauce (not tomato paste) ( mine has salt added)
1 tablespoon regular American chili powder (not habanero) (feel free to use more if you want it really spicy)
1 1/4 teaspoons fine sea salt

For the beans
2 15 oz cans low-sodium black beans, drained and rinsed well
2 teaspoons regular chili powder
1/2 teaspoon fine sea salt (my beans were low-sodium, so adjust if necessary)

For the Sweet Chili Mustard Sauce (makes 1 cup)
1/2 cup regular yellow wet mustard (120 g)
1/4 cup pure maple syrup (60 mL)
2 tablespoons regular chili powder (use 1 1/2 T for less heat)
2-4 tablespoons water

Garnish
1 medium avocado, chopped
1 cup tomatoes, optional

INSTRUCTIONS
Prepare the rice first by giving it a good rinse under cold water for about a minute. This will help to prevent too sticky of rice. Then combine all of the "rice" ingredients into a medium pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and let cook for 35-40 minutes until tender and every little bit of that liquid is gone. Mine took 38 minutes. Remove from the heat and return the lid and let it sit for just 5 minutes (set your timer). Fluff with a fork and leave the lid off.
When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.
Prepare the sauce by combining the "sauce" ingredients into a small bowl and whisk really well until smooth. It will thicken better using a whisk. Add as much water to desired taste/consistency. This is a strong sauce so that it really stands out in the dish. The more water you add, the more diluted the flavor. I added 3 tablespoons of water to mine.
Chop your avocado and tomatoes (if using). Assemble either in a large serving bowl or individual bowls by layering rice, beans, avocado, tomatoes or any other choices. Drizzle lots of sweet chili mustard sauce on top and toss everything together to coat the mixture well. Serve immediately. The sauce will thicken some overnight. Rice will get much thicker/stickier in the fridge overnight. You can "freshen" it back up by adding some water/broth and gently reheating it.

NOTES
Nutrition per serving (based on 6): 399 calories, 5.5 g fat, 14.65 g protein, 74.1 carbs, 2.8 g sugars
Nutrition per serving of 1/4 cup sauce (makes 1 cup): 52.5 calories, 0 g fat, 0 g protein, 13.25 carbs, 12.5 g sugars

thevegan8.com/2015/04/15/rice-blackb
ea
n-bowl-chili-mustard-sauce/


Edited by: SUNNYCALIGIRL at: 11/7/2017 (11:55)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Crockpot Korean Chickpea, Carrots & Potatoes Over Quinoa (vegan)
Servings: Makes a crockpot full



Recipe adapted to be vegan from MJ and Hungryman

Ingredients:
2 cups dried chickpeas (soaked overnight in warm water and 1 teaspoon baking soda)
4 red potatoes
7 carrots
1 sweet onion
cooked quinoa (amount depends on how many you are serving as I like to make my quinoa fresh and this recipe makes a lot)

Sauce:
1 teaspoon crushed red pepper
2 tablespoons paprika
1 tablespoon miso (I used chickpea miso or you can use mellow white miso)
5 tablespoons Bragg Liquid Aminos or Tamari (or soy sauce for non gluten free option)
4 tablespoons mirin
3 tablespoons maple syrup
2 tablespoons rice vinegar
3 teaspoons crushed garlic
2 tablespoons sesame oil (optional for taste or you can use toasted ground up sesame seeds in its place)

Garnish:
3 green onions, sliced
sesame seeds

note: I used dried chickpeas because I loved the flavor and texture of cooking them myself in the crockpot, but you can also used canned and add them at the very end. The sesame oil is there for taste so toasting sesame seeds to bring out the flavor and grinding them in a food processor could also work.

Tips to prep ahead: Make the sauce the night before. Also wash and chop all the veggies. You can cook the quinoa as well or put it in a rice cooker an hour before eating.

Instructions:

Place chickpeas in a bowl and cover with a mixture of warm water and 1 teaspoon baking soda, making sure there is plenty of water in the bowl to allow the beans to expand. The baking soda helps them cook well and evenly in the crockpot. Soak overnight.

The next day, rinse chickpeas well and add to a crockpot.

Wash and cut the potatoes, carrots and onion into large bite sized pieces. I left the skins on the potatoes. Place potatoes and onion into the crockpot, saving the carrots aside.

Make the sauce by combining everything in a small bowl. Pour over veggies and beans and combine until evenly coated. Cook on high for 5-6 hours, depending on how you like the consistency of your beans and potatoes. About 2 hours in add carrots, I like my carrots all dente so if you don’t mind them soft you can add them at the beginning with everything else. Once done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds.

www.veggiesdontbite.com/korean-chick
pe
as-carrots-potatoes-over-quinoa/


Edited by: SUNNYCALIGIRL at: 11/6/2017 (14:50)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Southwestern Enchilada Casserole (vegan, vegetarians can adapt this casserole by layering with cheese and/or adding some cheese on the top when cooking)
6-8 servings.



INGREDIENTS:

1 medium yellow onion, chopped (about 2 cups)
1 medium red bell pepper, chopped (about 1½ cups)
1 tablespoon finely chopped garlic (about 4 medium cloves)
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (15 ounces) diced tomatoes (1½ cups), not drained
1 can (15 ounces) black beans (1½ cups), drained and rinsed
1 medium zucchini, sliced (about 2 cups)
1 cup raw, frozen, or canned corn (drained)
5 cups coarsely chopped greens (kale, collards, or Swiss chard)
4 (6-inch) corn tortillas, cut into 1-inch squares
2 (6-inch) corn tortillas, cut into 1-inch squares
Guacamole or diced avocado (optional)

Instructions:

1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.

2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.

3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).

4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.

5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.

Variation:
Most stores carry a standard chili powder, which is mild in flavor and what I have used in this recipe. If you like things on the hot-n-spicy side, feel free to use a hotter chili powder of your choice instead, or add ½ teaspoon of red pepper flakes or a few chopped jalapeños.

www.forksoverknives.com/recipes/ench
il
ada-casserole/#gs.p5Cp0TA


Edited by: SUNNYCALIGIRL at: 11/6/2017 (20:35)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Warm Coleslaw with Honey Dressing (Vegetarian, may become vegan by using maple syrup instead of honey)
Serves 6.

Ingredients

6 teaspoons olive oil
1 medium yellow onion, finely chopped (about 1/2 cup)
1 teaspoon dry mustard
1 large carrot, peeled and julienned (about 1 cup)
1/2 head napa cabbage, cored and thinly sliced crosswise (about 5 cups)
3 tablespoons cider vinegar
1 tablespoon dark honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon caraway seed
1 tablespoon chopped fresh flat-leaf (Italian) parsley
Directions

In a large nonstick saute pan, heat 2 teaspoons of the olive oil over medium-high heat until hot but not smoking. Add the onion and mustard and saute until the onion is soft and lightly golden, about 6 minutes. Transfer to a large bowl.

Reduce the heat to medium and add 2 more teaspoons of the olive oil to the pan. Add the carrot and toss and stir constantly until the carrot is tender-crisp, about 3 minutes. Transfer to the bowl with the onion.

Add the remaining 2 teaspoons oil to the pan over medium heat. Add the cabbage and toss and stir constantly until the cabbage just begins to wilt, about 3 minutes. Quickly transfer the cabbage to the bowl with the other vegetables.

Quickly add the vinegar and honey to the pan over medium heat, stirring until combined and bubbly and the honey is dissolved. Pour over the slaw. Add the salt and pepper and toss well. Garnish with the caraway seed and parsley and serve warm.

Nutritional analysis per serving

Serving size :About 1 cup
Calories 74
Total fat 5 g
Saturated fat 1 g
Trans fat 0 g
Monounsaturated fat 3 g
Cholesterol 0 mg
Sodium 117 mg
Total carbohydrate 8 g
Dietary fiber 2 g
Total sugars 5 g
Added sugars 3 g
Protein 1 g

www.mayoclinic.org/healthy-lifestyle
/r
ecipes/warm-coleslaw-with-honey-dresR>sing/rcp-20049627


Edited by: SUNNYCALIGIRL at: 11/7/2017 (12:26)
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RECIPE:All-American Veggie Burger
Makes 7 to 8 palm-size burgers

BASE
1 (15-ounce) can pinto beans, rinsed and drained (about 1 ½ cups)
1 cup cooked short-grain brown rice

VEGETABLES/NUTS
½ cup grated carrot
½ cup chopped onion
½ cup chopped mushrooms
¼ cup chopped walnuts

BINDER
1 cup quick-cooking oatmeal or bread crumbs

SEASONINGS
1 clove garlic, crushed, or ½ teaspoon garlic powder
1 tablespoon vegetarian Worcestershire sauce
2 tablespoons nutritional yeast
1 tablespoon chopped fresh dill, or 1 teaspoon dried
2 teaspoons smoked paprika
¼ teaspoon liquid smoke

MOISTENER
2–3 tablespoons ketchup or barbecue sauce

CRISP COATING
¼ cup cornmeal or garbanzo flour (more as needed)

Instructions:

1. Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.

2. Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables and nuts to the bowl with the beans and rice.

3. Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.

4. Form the mixture into palm-size patties about ⅜-inch thick.

5. Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.

6. Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.

7. Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.

Notes:
Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.
Nuts: While the nuts add texture and flavor, you can eliminate them to reduce fat content.

www.forksoverknives.com/recipes/all-
am
erican-veggie-burger/#gs.


Edited by: SUNNYCALIGIRL at: 11/5/2017 (23:01)
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RECIPE: Jamaican Jerk Veggie Burger
Serves 4-6.



ingredients:

For the Jamaican Jerk Veggie Burgers:
1/2 cup quinoa
1 cup vegetable broth
1 small onion, peeled and quartered
3 garlic cloves
1 (15-ounce) can or 1 3/4 cups cooked red kidney beans, rinsed and drained
1 habañero or Scotch bonnet pepper, stemmed, seeded and minced
1/4 cup rolled oats
2 tablespoons lime juice
2 tablespoons molasses (not blackstrap)
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Salt to taste
1 tablespoon grape seed oil

For the Ginger Lime Slaw:
3 cups shredded cabbage
3 scallions, chopped
1 carrot, shredded
1 teaspoon fresh grated ginger
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon agave or honey
1 teaspoon grape seed oil
Dash of salt
For Serving:
4-6 burger buns
1 avocado, sliced

instructions:

To make the burgers:
Rinse the quinoa well under cold running water. Place the vegetable broth in a small saucepan over high heat. Bring to a boil, stir in the quinoa, lower heat to a simmer and cover. Gently simmer the quinoa until all the liquid is absorbed, 15-20 minutes. Remove from heat and let the quinoa sit, covered, for another 5 minutes. Fluff with a fork and set aside.
Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times to chop everything. Add the beans, habañero or Scotch bonnet pepper, oats, lime juice, molasses, soy sauce, ginger, allspice, cinnamon, thyme, black pepper and nutmeg. Blend for a few seconds, just until everything is well-mixed, stopping to scrape down the sides of bowl as needed. Fold in the quinoa and season with salt if needed.
Heat the oil in a large skillet over medium-high heat. Shape the burger mixture into 4-6 patties. Working in batches if needed, arrange the patties in the skillet. Use a spatula to gently press down on the tops of patties and pull the sides in, shaping them as they cook. Cook until the mixture has firmed a bit and the patties are browned on the bottoms, about 5 minutes. Gently flip and cook until browned on the opposite sides, about 5 minutes more. Add a bit more oil between batches if skillet becomes dry.

To make the Ginger Lime Slaw:
Place all the ingredients in a medium bowl and toss until the veggies are mixed and evenly coated.
To assemble the burgers:
Place a few tablespoons of ginger lime slaw on the top and bottom half of each bun. Place the patties over the bottom halves, top with the avocado slices and top halves of the buns.
notes:

Always wear gloves when handling hot peppers. For a spicier version, include the seeds, as this is where most of the heat resides. The burger mixture will be very moist. For this reason, I like to form the patties and transfer them directly to the oiled and preheated skillet, rather than to a plate first, which they might stick to. The mixture firms up as it cooks. Test before flipping--if the burger doesn't feel ready, give it another minute or two.

ohmyveggies.com/jamaican-jerk-veggie
-b
urgers/


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RECIPE Crispy Baked Yucca (Cassava) Fries
Serves 4.




INGREDIENTS
2 large yucas
1 T olive oil
1/2 tsp chili powder
1 tsp sea salt
freshly ground black pepper, to taste

INSTRUCTIONS
Preheat oven to 450 degrees F.
Peel yucas with a vegetable peeler to remove waxy skin.*
Chop in half and then slice each half into fry-shapes.
Place sliced yucca into a large pot and fill with water.
Heat on stovetop until water comes to a boil. Let cook in boiling water for 8-10 minutes.
Strain yucca from water and rinse with cold water.
Place yucca in a large bowl and top with olive oil.
Sprinkle with chili powder, salt and pepper and lightly toss to coat.
Line onto a baking sheet (do not overcrowd) and bake for 15 minutes.
Remove from oven and flip.
Place back into oven and cook for another 15 minutes.
Serve warm.

NOTES
*The inside of the yuca should be stark white. If there are black lines, discard and use another yuca.

www.thehealthymaven.com/2015/03/cris
py
-baked-yuca-fries.html


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RECIPE: Vegetarian Baked Beans for the Slow Cooker
Yield: 8-10 servings.



Ingredients
1 lb. dried beans (such as Great Northern)
1 large onion, diced fine (around 1 3/4 cups) — save the end
1 cup water
1 6 oz. can tomato paste
1/4 cup maple syrup
1/4 cup molasses
4 Tbsp. brown sugar
1 Tbsp. vinegar
1 tsp. Worcestershire sauce (a vegetarian version)
1 1/2 Tbsp. kosher salt
1 tsp. ground mustard
1/4 tsp. pepper
1/8 tsp. cinnamon
1/8 tsp. nutmeg
8 whole cloves

Instructions
The night before, pick through the beans to remove any stones, then place in a bowl and cover with enough water to cover the beans by two inches. Soak overnight.

In the morning, mix together all ingredients except the beans, onion, and cloves in a large bowl.

In the bottom of minimum 4-quart slow cooker, layer the diced onion, then add the beans*.

Pour the liquid mixture over the beans, then add up to an additional 3 cups of water until the tops of the beans are just submerged.

For extra flavor, take the reserved onion end and press 8 cloves into it in a circle. I used a skewer to make the holes before inserting the cloves. (I also used more than 8 cloves, which I think overpowered the beans a bit, so in the future I will be using less!) Place the onion end into the center of the beans. Remove before eating.

Cook the beans on high for 6-8 hours, or on low for 8-10 hours. I left mine in the pot on low for around 12 hours (it was a long day), and as you might expect, they taste better the longer they sit.
Additional Notes:
If vegetarian baked beans will be in the slow cooker for less than 8 hours, parboil them first for 30 minutes before adding them. If the cook time will be longer than 8 hours, there is no need to parboil.

newengland.com/today/food/side-dishe
s/
baked-beans/vegetarian-slow-cooker-bR>aked-beans/


YOUR TEAM LEADER has posted another crockpot recipe as requested by a member. I would like to note, I have NEVER had any success cooking beans in the crockpot, and I don't know why. I was really excited to include a baked beans recipe in here way back that my father (who is not vegetarian) raved about and finally after a year or more emailed to me. I don't believe it was in the crockpot, although maybe. Very embarrassed, because although it smelled great to begin with, it was a bust. In fact, it was terrible. My mother told me it was great when he made it, but he forgot to tell me all the ingredients or some such. And yet, my father is a magnificent cook. Oh well.
Because I have never had success with beans in the crockpot, I refuse to make them, so I will not vouch for this recipe. I would pay very much attention to the directions, especially about adding more water. If you make this and it turns out great, let me know!


Edited by: SUNNYCALIGIRL at: 11/5/2017 (16:48)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Baked Apples




Serves: 4

Use Organic:

4 large apples
½ cup chopped walnuts or pecans
½ cup coconut palm sugar
¼ cup raisins
1 teaspoon cinnamon
2 Tablespoons Garden of Life Coconut Oil
1 cup boiling water

Directions:
Preheat oven to 375 degrees.
Cut out holes into each apple for stuffing (a paring knife works best, remove seeds and leave ½ inch of the bottom of each apple intact).
Mix together nuts, sugar, raisins and cinnamon.
Stuff mixture into each apple then place ½ Tablespoon of coconut oil on top.
Place apples into a baking dish, then add boiling water into the dish and place in oven.
Bake apples for 35-40 minutes.
Remove from oven, baste apples with juices from bottom of baking dish and serve with vanilla ice cream or non-dairy ice cream .

. www.gardenoflife.com/content/garden-
re
cipes/baked-apples/


TEAM LEADER SAYS: I am not a fan of coconut oil. I have problems with elevated cholesterol, and saturated fat is saturated fat, no matter whether the source is animal or vegetable. Coconut oil is high in saturated fat. Whether you use it or not is entirely up to you. I personally might replace it with safflower oil or "Light" olive oil (practically tasteless and used in salad dressings and baked goods). Coconut oil is hard, like beef fat, at room temperature--the same is true about this "oil" when it is in your blood vessels!

Edited by: SUNNYCALIGIRL at: 11/3/2017 (16:29)
Allison
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RECIPE: Vegan Lentil and Sweet Potato Shepherd's Pie
Makes 6 servings.



Ingredients:
4 medium sweet potatoes
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
4 1/2 cups prepared lentils
2 15 oz cans diced tomatoes
2 tablespoons soy sauce
1 tablespoon basil + more for garnish
1/2 cup chopped spinach
2+ tablespoons non-dairy milk
Sea salt

Method:
Before anything else, peel and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.

Meanwhile, chop the carrots, onion, and celery (mirepoix) into small chunks. To make things super easy, I often buy a pre-cut mirepoix at Trader Joe’s. Or you can use a food processor. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.

Once the veggies are softened, add the prepared lentils to the pan. You can use any kind of lentils you’d like… dried (cook them yourself), canned (drained), or pre-made lentils in a package (as long as the don’t have any unnatural ingredients). Allow these to cook for several minutes with the mirepoix.

Preheat the oven to 350º F

Open the cans of diced tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, a handful of chopped spinach, and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavors to mingle.


When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt and a splash of non-dairy milk until the consistency is perfect.

Add the lentil filling to a 9 x 13 pan and top with a layer of sweet potatoes. Or, like pictured, you can add to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow to cool before serving. This recipe yields about 6 servings and makes excellent leftovers the next evening for a 2-for-1 dinner.

www.oneingredientchef.com/sweet-pota
to
-shepherds-pie/


Edited by: SUNNYCALIGIRL at: 11/3/2017 (08:48)
Allison
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RECIPE: Vegetable Ravioli Salad (vegetarian)
2 servings.



1 package (9 ounces) BUITONI® Refrigerated Light Four cheese ravioli rinsed in cold water
1 package (10 ounces) Italian-blend torn mixed salad greens
1 cup broccoli florets
3/4 cup snow pea pods
1/2 cup sliced carrots
1 1/2 cups bottled fat free peppercorn ranch salad dressing

COOK ravioli as directed on pkg (It doesn't have to be Buitoni, use whatever cheese ravioli you want. You can even use plain cheese peirogi, although the emphasis is on "lite".) Drain and rinse with cold water if you want a cold salad, or rinse in warm water if you want room temperature.

ARRANGE salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving

I don't like pea pods, so I leave them out or use peas. I also don't like ranch dressing, unless i t is Marie's, and she has a variety of ranch dressings,not all are "lite". I limit my dressing to a 1/4 cup per plate and toss the greens first with the dressing and then drizzle a few TB over the ravioli. Yup, I just posted another salad recipe! In November!

Also, I blanch my broccoli and carrots first, as I can't chew them well unless I do--darn teeth!. That could make for a less "cold" and more room temp. salad.

www.grouprecipes.com/49941/vegetable
-r
avioli-salad.html


TEAM LEADER SAYS: Yes, I have made and also love this salad!

Edited by: SUNNYCALIGIRL at: 11/7/2017 (15:25)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Overnight Baked Oatmeal (vegetarian)
8 servings

INGREDIENTS
2 large eggs, lightly beaten
3 cups 2% milk
3/4 cup packed brown sugar
1/4 cup canola oil
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
2 cups old-fashioned oats
1/4 cup dried blueberries
1/4 cup dried cherries
1/4 cup sliced almonds

DIRECTIONS
In a large bowl, whisk together first six ingredients. Stir in oats, blueberries and cherries. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 350°. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with almonds. Bake, uncovered, until golden brown and a thermometer reads 160°, 40-50 minutes. Serve warm.

www.tasteofhome.com/recipes/overnigh
t-
baked-oatmeal


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RECIPE: Butternut Squash Quinoa Casserole (vegan, vegetarian, gluten-free)
Servings: 8
Calories: 355 per serving



Ingredients
2 tablespoons olive oil
6 cups cubed butternut squash
1 cup uncooked quinoa + 2 cups water (3 cups cooked)
2 cups corn
1 15 oz can black beans (a little more than a cup), drained and rinsed
1 tablespoon cumin
1 lime , juiced
salt and pepper , to taste
1 tomato (chopped)
1 avocado (diced)
2 cups cheddar cheese (non-dairy cheese if vegan)
Salsa or hot sauce (optional, for serving)

Instructions
Preheat oven to 400°F.
Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
Bake at 400°F for 10-15 minutes or until cheese is melted.

Recipe Notes
If you desire extra crunch with this casserole, add 1/2 - 1 cup bread crumbs or panko (gluten-free if necessary) before adding the cheese.

www.trialandeater.com/butternut-squa
sh
-quinoa-casserole/


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RECIPE:Butternut Squash Macaroni and Cheese (vegetarian)
Serves 8
Calories: 459 per serving



Ingredients
1 lb. macaroni pasta (16 oz.)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (2% or whole)
2 cups shredded sharp cheddar cheese (8 oz.)
1 15 oz. can butternut squash puree (just over 1 1/2 cups, see notes)
2 tablespoons pure maple syrup
salt and pepper to taste
nutmeg for topping

Instructions
In a large pot, cook macaroni according to package instructions and drain. Set aside.
Meanwhile, in a medium pot melt butter over medium heat. Whisk in flour and cook for a couple minutes until thickened. Add milk and stir in for a couple more minutes.
Add cheddar cheese, butternut squash puree and maple syrup to milk mixture, and whisk until melted.
Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper, and fresh nutmeg.

Recipe Notes
*If you don't have cans of butternut squash puree, make your own roasted butternut squash and puree in a food processor. Depending on how much you season the squash with salt and pepper, you won't need to season the finished pasta dish as much.

SUNNYCALIGIRL notes that this blogger bought her canned squash at Trader Joe's. I myself have see frozen pureed squash in traditional grocery stores. If that is available to you, you could also thaw it in the microwave and use that, too.

www.trialandeater.com/butternut-squa
sh
-macaroni-cheese/


Edited by: SUNNYCALIGIRL at: 10/29/2017 (16:36)
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RECIPE: Vegan Pumpkin Cupcakes
Makes 20
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes



Ingredients

For the Cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon clove
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) vegan butter, melted and cooled
4 egg replacers
1 can (15 ounces) pumpkin puree

For the Coconut Milk Whipped Cream
2 cans of coconut milk
1 tsp of agave nectar (or more if you'd like)
1 tsp of ground ginger (optional)

Instructions

For the Cupcakes:
Preheat the oven to 350F.
Line the cupcake pan(s) with liners. Set aside.
In a large mixing bowl, whisk together the melted butter, egg replacers, and sugars together until incorporated.
To the wet mixture, add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk until all ingredients are well combined.
Whisk in the pumpkin puree.
Divide the batter evenly among the liners, filling each about 3/4 full.
Bake for about 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Remove from the oven and let it cool a bit so they are easier to handle. Transfer the cupcakes to a wire rack to cool completely before frosting.

For the Coconut Milk Whipped Cream:
Open the two cans of coconut milk without tilting or shaking them. Using a spoon, take out the solid parts and transfer to a large bowl. Remove all the solids until you reach the liquid part. Save the liquid for future use.
Using an electric hand mixer or stand mixer with a whip attachment, whip on medium/high until the cream becomes light, fluffy, and stiff. It took me about 4 minutes to reach the desired consistency.
Add the agave nectar and ginger. Mix well then taste test it and add more nectar and / or ginger if needed.
Spoon the whipped cream into the piping bag with a piping tip attached. Pipe swirls of the cream on top of each cupcake.
Dust the tops lightly with ground cinnamon. I placed the container of cinnamon about 12" above each cupcake. With my index finger I tapped the container firmly, only once each time, to sprinkle the cinnamon on top of the frosting. I did two taps per cupcake to cover most of the cupcake.
Serve immediately or refrigerate until ready to serve.

Notes

Prep time includes making the cupcakes as well as the coconut milk whipped cream.


veganchowdown.com/vegan-pumpkin-cupc
ak
es/


Edited by: SUNNYCALIGIRL at: 10/29/2017 (13:49)
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RECIPE: Slow Cooker Chai Apple Cider Recipe
Serves 8.
From the kitchen of cookincanuck.com



Ingredients

64 oz. good-quality apple cider
4 chai tea bags (black tea)
1/2 apple, sliced
4 cinnamon sticks
6 star anise (optional)

Instructions

In a slow cooker, combine the apple cider, tea bags, apple slices, cinnamon sticks and star anise.
Heat on LOW for 4 hours or on HIGH for 2 hours until hot.
Ladle into mugs. Serve each portion with one of the apple slices, if desired.

Nutrition Facts
Serving Size 8 ounces
Amount Per Serving As Served
Calories 113 kcal Calories from fat 3
% Daily Value
Total Fat 0g
Saturated Fat 0g
Cholesterol 0
Sodium 9mg
Carbohydrate 28g
Dietary Fiber 1g
Sugars 23g
Protein 0g

www.cookincanuck.com/slow-cooker-cha
i-
apple-cider-recipe/


Edited by: SUNNYCALIGIRL at: 10/28/2017 (13:21)
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I, your team Co-leader SUNNYCALIGIRL, have made these and they are delicious! They are not less calories because they are vegan, so be forewarned and make sure you have people to SHARE with or you will eat ALL of them yourself. I shared, so I survived these yummy cookies!

RECIPE: Pumpkin Chocolate Chip Cookies (Vegan)



1/2 C Canned Pumpkin Puree
1/2 C vegan Sugar
1/4 C Vegetable Oil
1 Tbl unsweetened Applesauce
1 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
Dash of Salt optional
1 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Ginger
1/8 tsp AllSpice
1/2 Tbl Vanilla
1 C vegan Semi-Sweet Chocolate Chips (I just used regular chips from the store--milk chocolate has dairy milk in it, dark chocolate doesn't. Read the label carefully.)

Directions:
Preheat oven to 350 degrees.
Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
In a separate bowl, combine all of the remaining ingredients, except chips.
Mix just to combine.
Fold in chocolate chips.
Now here's a little tip I learned while making these. Let the dough sit for 5-10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother. My second batch was a much nicer texture because of the waiting.
Using an ice cream scoop, drop onto a lined cookie sheet.
Bake for 10-12 minutes depending on size. You want the bottom and edges to have a slight golden brown and cook all of the way through. They will firm up a bit more after cooling, but will remain cake-like.


theveglife.com/pumpkin-chocolate-chi
p-
cookies-vegan/


Edited by: SUNNYCALIGIRL at: 10/28/2017 (13:49)
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Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Super Easy Skinny Veggie Crockpot Lasagna (vegetarian)
Serves 9.



INGREDIENTS

(2) 24 ounce jars or cans of Italian tomato sauce (see notes)
9 thick lasagna noodles with wavy edges (mine were called bronze cut)
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping
fresh parsley for topping

INSTRUCTIONS

Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

NOTES
I didn’t use ALL the sauce in both jars – I probably used a total of 36 ounces (about one and a half jars), and it was really saucy.

Nutrition facts;
Calories Per Serving: 351
Total Fat 12.6g
Cholesterol 38.8mg
Sodium 850.7mg
Total Carbohydrate 39.4g
Sugars 8.8g
Protein 19.4g
Vitamin A 210.6 µg
Vitamin C 11.5 mg

pinchofyum.com/super-easy-skinny-veg
gi
e-crockpot-lasagna


Edited by: SUNNYCALIGIRL at: 10/26/2017 (22:53)
Allison
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RECIPE: Quinoa and Veggie Stuffed Eggplants (vegetarian, can be made vegan by using vegan cheese or omitting)

Ingredients:
1 large eggplant
¼ cup dry quinoa, cooked according to package instructions
1 medium onion, chopped
5 white button mushrooms
2 green onion (or one spring onion), chopped
1/4 red bell pepper, chopped
1 carrot, chopped
1 long green pepper, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tomato, chopped
¼ bunch parsley
4 (+2) ounces cheddar cheese
4 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/4 teaspoon coriander
Salt and pepper to taste

Instructions
Cut the eggplants in half, lengthwise, and wrap each in aluminum foil, leaving the top open with the cut-side facing up. Drizzle with 1 tablespoon olive oil and place them in the oven for 45 minutes at 375 degrees Fahrenheit.
Except the tomato and cheese, saute the chopped veggies in 2 tablespoon of olive oil over medium-high heat with salt and pepper. Add the tomato paste after 2-3 minutes and stir. Cook until the vegetables are tender. Add the chopped tomato (leaving a few pieces for garnish), 4 ounces of cheese (grated), and the cooked quinoa rice. Stir until combined. Add paprika, cumin and coriander. Stir and set aside.
Remove the eggplants from the oven. Let cool slightly before scooping out the insides or pushing the inside flesh to the sides to leave room for the stuffing. Place the stuffing into the eggplants halves. Top with a few sliced tomatoes, sprinkle more cheese for presentation, and drizzle with 1 tablespoon olive oil. Place back into the 375 degree Fahrenheit oven for 20 minutes.

www.glowkitchen.com/recipes/recipage
/?
recipe_id=6052886


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RECIPE: Vegan Quinoa Pancakes
Makes 10 pancakes.




INGREDIENTS
125 g / 1 cup quinoa flour*
1 tsp (gluten-free if required) baking powder
½ tsp (gluten-free if required) baking soda
240 ml / 1 cup any plant milk**
2 tsp lemon juice
4 tsp maple syrup
1 tbsp oil for frying (I used mild coconut oil)

TOPPINGS
maple syrup
seasonal fruit
chopped and pan-toasted almonds

METHOD
In a mixing bowl, combine quinoa flour, baking powder and baking soda.
Whisk in plant milk and almond butter (if using). If you are using full fat coconut milk, there is no need for almond butter, but you may need to add a tablespoon or two of water to loosen up the batter.
Finally, whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
Heat up a medium non-stick frying pan on the stove, brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a pastry brush.
Ladle 2 tablespoons (I use a 1/8 cup measuring spoon for this) of the pancake mix per pancake. Cook each pancake for about 2 minutes on one side – until a few little bubbles form and burst – then flip. Cook for another 2 minutes on the other side, until nicely browned.
Keep cooked pancakes in a stack, in a warm oven while making the rest. Serve with toasted almonds, seasonal fruit and a drizzle of maple syrup.

NOTES
*You can make your own flour by milling raw quinoa in your coffee grinder. Sift homemade flour through a fine sieve and put whatever is left on the sieve into the grinder again.
**If using thin plant milk as opposed to tinned coconut milk, you may want to add a tablespoon of smooth nut butter (I recommend almond butter) to the batter to make it a bit richer. It’s totally optional though.


www.lazycatkitchen.com/vegan-quinoa-
pa
ncakes/


Allison
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RECIPE: Winter Tacos with Chimichurri Sauce (Vegan)
Serves 4.



INGREDIENTS
CHIMICHURRI SAUCE

½ cup (packed) fresh coriander / cilantro
¼ cup (packed) fresh parsley
2 tbsp / 30 ml red wine vinegar
6 tbsp / 90 ml extra virgin olive oil
2 garlic cloves, pressed
¾ tsp salt
1 tsp brown sugar
½-1 tsp hot chilli flakes (depending on preference)
ground pepper, to taste

TACOS + FILLING

12 taco shells (gluten-free ones if you are gluten-intolerant)
½ cauliflower, divided into florets
1 small sweet potato, cut into 1 cm / ½ in cubes
1½ cups of cooked black beans
a wedge of red cabbage, finely shredded
½ avocado, diced
1 tsp smoked paprika
1½ tsp cumin
½-1 tsp hot chilli powder
salt, to taste
2 tbsp / 30 ml olive oil
slices of fresh chilli, to serve (optional)
lime wedges, to serve (optional)
cashew sour cream, to serve (optional)
fresh coriander / cilantro, to serve (optional)

METHOD


CHIMICHURRI SAUCE (to be prepared when waiting for the veggies to roast)
Chop fresh herbs super finely, either by hand or in a chopper (that comes with most stick blenders).
In a separate bowl, combine vinegar, sugar, salt, chilli, garlic and olive oil. Mix everything well until sugar dissolves and add to chopped herbs. If using a chopper, process some more to get a sauce similar to pesto.

TACOS
Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
Put cauliflower and diced sweet potato into a large bowl. Mix in 2 tbsp / 30 ml of olive oil. Season with smoked paprika, cumin, hot chilli and salt. Spread on the prepared baking tray and bake for about 30 minutes, flipping it once half way through.
Warm up your taco shells in the oven or microwave.
Fill warmed up taco shells with black beans, shredded cabbage, cauliflower and sweet potato. Sprinkle with fresh coriander and chili slices (if using). Serve with chimichurri sauce, sour cream (optional) and lime wedges.

www.lazycatkitchen.com/winter-tacos-
wi
th-chimichurri-sauce/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Vegan Avocado Toast
Serves 2.




INGREDIENTS

AVOCADO TOAST
4-6 slices of your favourite bread (GF if required)
1 ripe avocado
chilli paste (I used sambal oelek)
a handful of radish sprouts OR baby rocket / arugula (OPTIONAL)
½ lime or lemon (OPTIONAL)
salt and pepper to taste

SPICED CHICKPEAS

2 cups cooked chickpeas (about 1 cup dry)
2 tbsp olive oil
1 tsp ground cumin
2 tsp smoked paprika
½ tsp hot chilli powder
salt, to taste

METHOD
Place chickpeas in a colander for a few minutes to drain them well. You may want to save the canning or cooking liquid (if you cooked them yourself) for another use like a chocolate mousse or vegan meringues, for example. If you cooked the chickpeas yourself, let them cool down completely before pan roasting them.
Mix all the spices together with a few pinches of salt in a small bowl.
Heat up a heavy bottomed pan on a medium-high heat. Pour 2 tablespoons of olive oil on the hot pan and wait a few seconds for the oil to heat up. Chuck dry chickpeas into the hot oil. Stir the chickpeas from time to time so that they don’t burn. Sprinkle chickpeas with mixed spices and stir the spices in. Turn the heat off but keep on roasting the chickpeas in the residual heat until they are evenly coated in spices and the spices become fragrant. Taste the chickpeas and adjust with salt if necessary. Stir frequently as ground spices burn really easily and become bitter. Take off the heat and set aside.
Toast the bread – I like to toast mine on a lightly oiled griddle pan.
Slice avocado and spread it on the toast. You may want to lightly sprinkle it with lime (or lemon) juice to prevent discolouration. Top with spiced chickpeas and radish sprouts (or baby rocket). Sprinkle with salt and pepper and dot with hot chili sauce.

www.lazycatkitchen.com/vegan-avocado
-t
oast/


Edited by: SUNNYCALIGIRL at: 10/26/2017 (16:08)
Allison
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Recipe: Best Spicy Vegan Tex-Mex Burgers
Makes 8 large burgers



Ingredients:

For the patties:

14 oz / 400 g can of kidney beans or other canned beans
14 oz / 400 g can of chickpeas
2 medium onions
5 heaping Tbsp drained canned corn
5 heaping Tbsp chopped pickled jalapeño peppers
4 heaping tsp paprika powder
½ cup / 80 g oat flour (or whole-wheat flour)
1 ½ tsp salt
4 tsp dried chili flakes

For the burger sauce:

1 cup / 150 g peeled sunflower seeds
2 heaping tsp paprika powder
4 Tbsp marinade of pickled jalapeños
2 Tbsp soy sauce or tamari
½ tsp salt
1 cup / 240 ml cold water

For serving:

8 burger buns of your choice
2 - 3 ripe avocados

Directions:

Drain and rinse the beans. Mash them with your hands. Drain and rinse the chickpeas. Mash them with your hands and add them to the mashed beans. You don't need to purée them. You can even leave some chickpeas whole. Just make sure you have a fairly mashed mixture to work with. Add thinly chopped onions, canned corn and chopped jalapeños. Mix everything with your hands. Add paprika powder, oat flour, salt and dried chili flakes. Mix everything with your hands, until you have a nice patty dough. Heat up a pan and pour plenty of oil in it. Form large patties (the same size as your burger patties) and cook them on both sides until crispy. In the meantime, you can make the burger sauce:

Boil the sunflower seeds for 15 minutes. Drain and rinse carefully with cold water. Add the drained and rinsed seeds to a blender along with paprika powder, jalapeño marinade, soy sauce or tamari, salt and cold water. Blend until smooth. If needed, tilt the blender a little bit while it's working, so everything gets blended. It should take a couple of minutes and you should have a smooth burger sauce.

Now take the bottom piece of a burger bun and spread some burger sauce on it. Add the patty and more sauce. Now add avocado slices. Spread some sauce on the top bun and then push it onto the patty. Serve right away!

www.vegansandra.com/2016/01/the-best
-s
picy-vegan-tex-mex-burgers.html


Allison
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RECIPE: Easy Spicy Kale Chips (vegan, vegetarian)
Serves 2.



Ingredients
4 cups kale leaves
1 tbsp extra virgin olive oil
1 tsp garlic powder
1/4 tsp chili powder
1/4 tsp cumin
1/8 tsp cayenne
2 tbsp nutritional yeast
1/4 tsp sea salt , or up to 1/4 tsp if you prefer them saltier

Instructions
Preheat oven to 300°F. Spray a large baking sheet with cooking spray and set aside.
Remove leaves from the stalks of the kale. Rip or cut leaves into medium sized pieces. Wash, then thoroughly dry the kale leaves before continuing to the next step.
Place kale leaves in a bowl and drizzle on the olive oil. Massage the oil into the leaves with your hands for about 2 minutes. This helps remove the bitterness from the kale. Sprinkle on all of your seasonings and rub into the leaves.
Spread leaves onto the baking sheet into a single layer. Bake kale for about 10 minutes, rotate pan and bake for another 5 minutes, watching very closely. As all ovens are different some may cook quicker or longer than others. Allow chips to cool before enjoying.

www.zestandsimmer.com/easy-spicy-kal
e-
chips/


Edited by: SUNNYCALIGIRL at: 10/25/2017 (22:29)
Allison
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RECIPE: Cauliflower Fried Rice (vegan, vegetarian, flexitarian)



Ingredients:

– 3 cups of grated raw cauliflower (use a cheese grater or food processor)

– 1/2 cup frozen peas

– 1/2 cup carrots, thinly sliced

– 3-4 garlic cloves, minced

– 1/2 cup onion, diced

– 1/2 TBSP olive oil

– 2 eggs (or 4 egg whites) scrambled

– 3 TBSP soy sauce

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Blogger recommends add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, tofu, chicken or shrimp. Use what works for you.

www.familyfreshmeals.com/2013/03/cau
li
flower-fried-rice.html#_a5y_p=1977803


Allison
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RECIPE: 5-Minute Microwave Apple Crumble for One (vegan, vegetarian, flexitarian)



INGREDIENTS:

Crumble Topping
2 tablespoons unsalted butter, softened (or vegan butter substitute)
2 tablespoons light brown sugar, packed
2 tablespoons old-fashioned whole rolled oats (use Certified Gluten Free Whole Rolled Oats if necessary)
2 tablespoons all-purpose flour (or Certified All-Purpose Gluten-Free Baking Blend)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste

Apple Base Layer
1 medium/large apple, diced in about 1/4-inch cubes (I did not peel mine, peel if you wish; I used Fuji, use any variety you like)
1/2 tablespoon unsalted butter (or vegan butter substitute)
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
1 teaspoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
optionally add pinches ground ginger, pumpkin pie spice, cloves, allspice based on taste preference
whipped cream or ice cream, optional for serving

DIRECTIONS:

For the Crumble Topping – In a small bowl, combine all crumble topping ingredients and stir together with a fork until small pebbles and sandy crumbs form; set aside.

For the Apple Base Layer – In a small to medium-sized microwave-safe bowl or baking dish, add apples and top with butter. Don’t use an overly shallow dish because the apples will release juices, the butter melts, and it will rise and puff in the microwave, and it will overflow if bowl is too shallow. Cook for 1 minute on high power to soften apples.

Remove bowl from micro and add the sugars, cornstarch, cinnamon, nutmeg, optional salt, optional other spices, and stir to combine and coat evenly.
Evenly sprinkle with the crumble topping.

Cook for about 2 minutes on high power, until juicy, bubbly, and topping is set. Due to variance in microwaves, climate, apples and their variable moisture content, cooking times could range from 1 1/2 minutes to slightly over 2 minutes. Start watching it carefully at 1 1/2 minutes and stop cooking when done; don’t overcook. Serve immediately. Optionally serve with whipped cream or ice cream. Crumble is best warm and fresh, but leftover portion will keep airtight for up to 3 days.

Recipe from Averie Cooks.
www.averiecooks.com/2013/09/5-minute
-m
icrowave-apple-cinnamon-crumble-for-R>one.html


Edited by: SUNNYCALIGIRL at: 10/24/2017 (15:49)
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RECIPE: Walnut Stuffed Mushrooms (Vegan)
4 Servings as a dinner entree. Would make a fantastic appetizer, using 2 mushrooms per person that would make 8 servings. Divide Nutrition information by 2 when using as an appetizer.



Ingredients

1 cup walnut halves, plus 16 more for garnish
1/4 cup chopped parsley
1 clove garlic, peeled
1/2 cup cooked brown lentils
4 tsp. balsamic vinegar, divided
1 tsp. dried rubbed sage
1 tsp. toasted walnut oil
16 large button mushrooms (2-inch diameter), stems removed
1 Tbs. olive oil
1/2 cup low-sodium vegetable broth

Preparation

1. Purée 1 cup walnuts with parsley and garlic in food processor until thick and pasty. Add lentils, 2 tsp. vinegar, sage, and walnut oil; purée until smooth. Season with salt and pepper, if desired.

2. Fill each mushroom cap with 11/2 Tbs. walnut mixture, and press remaining walnut halves into filling. Place on plate.

3. Heat olive oil in large skillet over medium-high heat. Add mushrooms, round side down, and cook 5 minutes, or until mushrooms begin to release their juices and brown on bottom, shaking pan occasionally. Carefully add broth to pan, cover, and reduce heat to medium-low. Simmer 10 to 15 minutes, or until mushrooms are tender and filling has puffed and browned slightly. Remove mushrooms from pan, then add remaining 2 tsp. vinegar to pan. Simmer 1 to 2 minutes, or until sauce thickens slightly. Serve mushrooms drizzled with sauce.


Nutrition Information

Calories: 314 Carbohydrate Content: 14 g Fat Content: 27 g Fiber Content: 5 g Protein Content: 10 g Saturated Fat Content: 3 g Sodium Content: 85 mg Sugar Content: 4 g

www.vegetariantimes.com/recipes/waln
ut
-stuffed-mushrooms


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RECIPE: Spinach, Leek, and Feta Pie (Vegetarian)
Serves 8.



2 cups chopped onions

2 cups chopped leeks

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

3 10-ounce packages frozen chopped spinach, defrosted and drained well

6 large eggs, beaten

2 teaspoons nutmeg

½ cup grated Parmesan Romano cheese

3 tablespoons seasoned dry bread crumbs

1 cup feta, cut into ½ inch chunks or crumbled

½ cup pignoli (pine nuts)

¼ cup salted butter, melted

6-8 sheets filo dough

DIRECTIONS:

Pre-heat the oven to 375 degrees. In a sauté pan on medium heat, sauté onions and leeks in olive oil for about 10-15 minutes until translucent. Remove from heat, salt and pepper and set aside.

In a large mixing bowl gently combine well drained spinach, beaten eggs, nutmeg, feta, Parmesan Romano cheese, breadcrumbs and pignoli. Mix in the onions and leeks until everything is well blended.

Prepare an 8-inch pie dish by buttering the bottom. Layer one-by-one 6 to 8 sheets of filo, alternating directions and buttering generously in between layers allowing the edges to hang over the sides. Butter the edges in between layering as well.

Spoon spinach and leek mixture into the pie dish and bring up the corners of the filo to meet in the middle. Butter the top of the filo generously, covering every nook with butter (the butter is going to give you crispy, brown, flaky filo so don’t skimp!)

Bake for 1 hour until the top is golden brown. Remove from oven and let cool. Serve warm or at room temperature.

figsandfeta.com/recipes/spina
ch-leek-a
nd-feta-pie-spanakoprasopita/


Edited by: SUNNYCALIGIRL at: 10/21/2017 (22:19)
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RECIPE: Pumpkin Chill (Vegan)
Feeds 4-6 people.

WARNING!!!: This recipe is from THUG kitchen, which uses profanity. Skip if you are offended.



INGREDIENTS
1 yellow onion
1 carrot
1 bell pepper
1 teaspoon olive oil
2 to 3 cloves garlic, minced
1 jalapeño, minced
2 teaspoons soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) low-salt diced tomatoes*
1 1/2 cups pureed pumpkin**
2 cups vegetable broth or water
3 cups cooked beans***
1 tablespoon lime juice
Toppings: cilantro, chopped onion, jalapeños, avocado, tortilla strips

*Fire-roasted tomatoes are damn delicious if you can find them.
**You can buy canned pumpkin puree, or cut up a fresh pumpkin into chunks, steam it until it is tender, and puree the f*ck out of it until you have 1 1/2 cups. If you try to make this chili with pumpkin pie filling, don't complain about how f*cked up it tastes. You did that dumb sh*t yourself.
***Whatever beans you prefer in a chili are cool, but if you need direction, half black bean and half pinto make a solid combo. And yeah, you can use two 15-ounce cans.

DIRECTIONS
Chop up the onion, carrot, and bell pepper into pieces no bigger than a bean.
In a big soup pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeño, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir that up so everything is mixed. Get those flavors mingling and sh*t. Turn down the heat, cover, and let that simmer together for about 15 minutes. Stir it around every now and then.
When it is done simmering, turn off the heat and stir in the lime juice. Serve right away with your favorite toppings.

www.popsugar.com/food/Pumpkin-Chili-
Re
cipe-35890481


Edited by: SUNNYCALIGIRL at: 10/21/2017 (22:20)
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RECIPE: Sparkling Cranberry Cider Fizz (Non-alocholic)
Yields 8-10 servings.



"Be sure to add the sparkling cider just before serving so that it doesn't lose its fizz."

Ingredients

1/2 teaspoon ground ginger
1/2 teaspoon orange zest
1/4 teaspoon ground cloves
1 (12-oz.) can frozen cranberry juice cocktail
1 (3-inch) cinnamon stick
2 (750 milliliter) bottles sparkling apple cider, chilled

Step 1
Place first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring until cranberry juice cocktail melts. Remove from heat; let cool 30 minutes.

Step 2
Pour cranberry juice mixture into a pitcher. Add cider, and stir gently. Serve over ice. Serve immediately.

www.myrecipes.com/recipe/sparkling-c
ra
nberry-cider



NOTE: Look for a brand of frozen juice without HFCS, such as this one: oldorchard.com/products/entry/12oz-1
00
-juice-cranberry-blend


Edited by: SUNNYCALIGIRL at: 10/21/2017 (21:58)
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RECIPE: Butternut Squash, Kale, and Black Bean Quesadillas (vegetarian)
Serves 4.
Recipe is originally from Cooking Light Magazine (on-line)



Ingredients

2 cups prechopped peeled butternut squash
6 tablespoons water
2 cups baby kale
1 teaspoon canola oil
1/4 teaspoon salt
1 cup canned unsalted black beans, rinsed and drained
4 (8-inch) whole-wheat flour tortillas 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
Cooking spray

How to Make It

Step 1
Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, and salt; cook 2 minutes. Remove from heat.

Step 2
Place 1/2 cup beans in a bowl; mash. Add remaining 1/2 cup beans and squash; toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.

Step 3
Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

Nutritional Information
Calories 313
Fat 9g
Sat.fat 4.4g
Monofat 2.7g
Polyfat 0.7g
Protein 19g
Carbohydrate 40g
Fiber 6g
Cholesterol 27mg
Iron 3mg
Sodium 593mg
Calcium 489mg

www.myrecipes.com/recipe/squash-kale
-b
lack-bean-quesadillas


Edited by: SUNNYCALIGIRL at: 10/21/2017 (21:45)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/20/17 11:20 A

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this week i made this recipe (without the bread):
wellvegan.com/salad/fall-pan
zanella-sa
lad


with this recipe:
www.beachreadynow.com/recipes/mushro
om
-farro-risotto-in-instant-pot/

served them together, delicious!

Edited by: SWEDE_SU at: 10/20/2017 (11:21)
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10/19/17 7:55 P

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RECIPE: Chili Con Tofu
Serves 6.



"Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans."

Ingredients

1/4 cup plus 2 tablespoons olive oil
3 medium red onions, finely chopped
4 medium garlic cloves, minced
2 large poblano chiles, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
1 medium jalapeño chile, minced
1/3 cup pure chile powder
1 teaspoon ground cumin
One 35-ounce can of Italian peeled tomatoes in juice
1 cup canned tomato sauce
1/2 teaspoon dried oregano
Salt
One 1-pound block of extra-firm tofu, drained and patted dry
One 19-ounce can of black beans, drained
1/2 cup finely chopped fresh cilantro

How to Make It

Step 1
In a large, heavy, nonreactive casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Step 2
Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce. Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.

Step 3
Meanwhile cut the tofu into 1/2-inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chile powder. In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder. Season with 1/4 teaspoon salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.

Step 4
Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top.
Chef's Notes

One Serving
Calories 366 kcal, Protein 19 gm, Soy Protein 9 gm, Carbohydrate 39 gm, Cholesterol 0, Total Fat 17.9 gm, Saturated Fat 1.9 gm.

www.foodandwine.com/recipes/chili-co
n-
tofu


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/19/17 5:27 P

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RECIPE: Easy Cheesy Vegan Spinach Pesto Grilled Cheese
Makes 1 sandwich.



Ingredients

1 handful of fresh spinach, chopped
1-2 TBSP vegan buttery spread of choice, as needed
salt and pepper, to taste
2 slices of your favorite bread
2 TBSP of your favorite vegan pesto
2 Daiya Swiss Style Slices

Instructions

First sauté your spinach on medium-high heat with a little buttery spread or oil. Season with salt and pepper to taste and set aside.
Spread pesto on each slice of bread.
Top one slice with Daiya Swiss Style Slices and sautéed spinach, then top with the other slice, pesto side down.
For an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil.
Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich.
Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you're using one and grill each side until golden brown with a melty center.


MELTY GRILLED CHEESE TRICK: For the meltiest sandwich ever, pop it in the microwave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time!

peasandcrayons.com/2017/03/easy-chee
sy
-vegan-spinach-pesto-grilled-cheese.R>html


NOTE: Vegetarians and flexitarians can skip the vegan spread/coconut oil and vegan cheese, and just go ahead and use dairy products. You can leave out the using the microwave too! A non-stick pan is wonderful when it comes to grilled cheese sandwiches.

Edited by: SUNNYCALIGIRL at: 10/19/2017 (17:30)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/18/17 6:47 P

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RECIPE: Vegan "Tuna" Salad
Yield: Approx 3 cups

Ingredients

1 15 ounce can of Great Northern white beans – drained, rinsed, and patted dry
3 large palm hearts – coarsely chopped
½ red bell pepper – finely chopped
1 large stalk of celery – finely chopped
¼ cup of finely chopped red onion
2 tablespoons of minced fresh dill
2 teaspoons of Old Bay seasoning
2 tablespoons of German style mustard or creamy Dijon mustard – for best results avoid stone ground mustard
Ground sea salt and black pepper to taste
Instructions

Mash the beans in a medium bowl until you don’t see any whole beans. Add the chopped palm hearts, bell pepper, onion, celery, dill, Old Bay seasoning, mustard, and salt and pepper and stir to combine. Add more seasoning if you like.
Eat as is or make a sandwich out of it.
Enjoy!

www.veganosity.com/vegan-tuna
-salad/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/18/17 6:42 P

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RECIPE: Tu-no Casserole
Prep time: 30 mins Cook time: 52 mins Total time: 1 hour 22 mins
Serves: 8 to 10 (makes 7.5 cups)



INGREDIENTS

Sauce:
2½ cups unsweetened, non-dairy milk
½ cup unsalted cashews (2 oz.)
2 teaspoons granulated onion
½ teaspoon granulated garlic
½ teaspoon ground white pepper
2 to 3 teaspoons kelp granules or powder (see below)

Other ingredients:
1½ cups uncooked elbow or small-shell pasta
1 medium yellow or white onion, chopped (about 2½ cups)
8 medium cremini or white mushrooms, halved then sliced
2 cups green peas (frozen and thawed, or canned)
3 cups cooked garbanzo beans (or 2 15-oz. cans, drained)

INSTRUCTIONS
Place all sauce ingredients into a blender and set aside (so the cashews can soften).
Cook the pasta in a soup pot according to the instructions on the package; drain and place the pasta back into the soup pot off of the heat. Preheat oven to 375°F.
Add the onions and mushrooms to a skillet on high heat, stirring and cooking for 5 to 7 minutes until softened and lightly browned (see photo below), adding a little water only as needed to prevent sticking. Add the cooked onion and mushrooms, as well as the peas, to the soup pot of cooked pasta.
Place the garbanzo beans into a food processor and pulse just until the beans are broken down (but not mushy), or smash them with a handheld bean or potato masher. Add to the soup pot.
Blend the sauce ingredients until smooth. Add to the soup pot and stir. (The mixture will be a little soupy, but it will firm up during baking.)
Spoon into a 9 by 13-inch baking dish (no oil or parchment paper is necessary). Bake uncovered for 35 to 40 minutes, until the top is lightly browned (see photo below). Cool at least 5 minutes before serving.
NOTES

No-nut option: For a lower-fat and nut-free casserole, substitute 1½ cups cooked cannellini beans (or 1 15-oz. can, drained) for the cashews.

Fish flavor: If you’d like to add a little fish flavor, opt for the kelp granules or kelp powder above. I don’t like any in mine (even though I used to love tuna); it’s just too seaweedy for my tastes. But everyone’s love of seaweed/kelp is different, so the amount you add will be up to you; but 2 to 3 teaspoons is a good amount to start with, and then add more to your taste. (Note that kelp granules are more potent than kelp powder.)


www.straightupfood.com/blog/2014/10/
10
/tu-no-casserole/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/17/17 12:02 P

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Walnut Basil Pesto Pasta tossed with Roasted Butternut Squash. Here's how: in a food processor, place 4 cups fresh basil, 1 cup walnuts, 1/2 cup olive oil, 1 tbsp. fresh lemon juice, 1 tsp. salt (1/2 cup rennet-free Parmesan for vegetarian option) and pulse until smooth. Toss with pasta and roasted butternut squash. Enjoy!





Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/16/17 12:00 P

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RECIPE: Butternut Squash Veggie Pizza (vegan)
Makes 8 slices.



Ingredients

SAUCE
3 cups (420 g) butternut squash, cubed*
3 cloves garlic, whole, skin removed
2 Tbsp (15 ml) olive oil, divided
Pinch sea salt + black pepper
1 Tbsp (15 ml) maple syrup

PIZZA
1 1/2 cups broccolini, chopped, large stems removed
1/2 cup red onion, chopped
optional: 1/2 cup cooked chickpeas, rinsed and thoroughly dried
Pinch sea salt + black pepper
1 tsp dried oregano
6 ounces store-bought pizza dough (I Love Trader Joe’s Garlic & Herb or Whole Wheat | or this gluten-free recipe)
1 cup Butternut Squash Sauce (recipe above)
1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*

FOR SERVING optional
Vegan parmesan cheese
Red pepper flakes

Instructions
Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
Bake for 15-20 minutes, or until all squash is fork tender.
Transfer squash and garlic to a blender or food processor with remaining 1 Tbsp olive oil and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).
Taste and adjust seasonings as needed. Set aside.
Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
Increase oven heat to 425 degrees F (218 C).
Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.

Notes
*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
*For vegan mozzarella cheese, I love Daiya brand.
Nutrition Information


Serving size: 1 slice (of 8) Calories: 171 Fat: 6.4 g Saturated fat: 1.1 g Carbohydrates: 24 g Sugar: 4.1 g Sodium: 199 mg Fiber: 2.2 g Protein: 6.2 g


minimalistbaker.com/butternut-squash
-v
eggie-pizza/


Edited by: SUNNYCALIGIRL at: 10/17/2017 (01:04)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/15/17 3:10 P

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RECIPE: Best Vegan Moussaka (vegan)
Servings: 6



Ingredients

For the Tempeh Sauce:
1 14 oz (400 ml) can tomato
14 oz (400 g) tempeh
1 red onion
1/4 cup tomato paste
3 cloves garlic
1 Tbs red wine vinegar
salt, pepper to taste

For the White Sauce:
4 Tbs olive oil
1/3 cup (50 g) flour (I used gluten free)
pinch of nutmeg
4 Tbs nutritional yeast
3-4 cups almond or oat milk

For the Moussaka
2 eggplant
5 medium size potatoes
5 oz (150 g) vegan cheese

Instructions

For the Tempeh sauce:
Peel and dice the red onion. Heat 1 Tbs of olive oil in a pan, add onions, cook for a couple of minutes until golden.
Add the crumbled tempeh, 3 cloves of garlic and cook for 2-3 minutes.
Add tomato paste and vinegar and mix well. Then combine with the tomato and season with salt and pepper.

For the White sauce:
Heat oil in a sauce pan. Slowly add flour while whisking. Add almond or oat milk bit by bit. Stir well.
Season with salt, pepper, and nutmeg.

For assembling the moussaka:
Bring salted water to a boil. Peel the potatoes, and cut in thin slices. Add to the boiling water and cook 5-10 minutes until just tender. Drain with cold water.
Cut eggplant into slices, fry golden in pan.
Pour about 1 cup of the white sauce into a casserole, then add 1/3 of the vegan cheese and the nutritional yeast. Make a layer of the potato slices, followed by eggplant and the tempeh mix. Top with the remaining bechamel sauce and finally the vegan cheese.
Bake the Moussaka at 350°F (180°C) for about 45 minutes.

www.contentednesscooking.com/moussak
a/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/14/17 8:16 P

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RECIPE: No Noodle Zucchini Lasagna (vegetarian)
This recipe has been on line in various forms for several years now--maybe even a decade. It should appeal to the no-carb dieters, Atkins, etc. It is vegetarian and uses full fat dairy products. IF you don't like that, use low fat products. It also uses an egg--I have made this without the egg and found it didn't matter very much. Use it or leave it out.

Serves 8-10.

Ingredients:
3 1/2 lb. (1.75 kg) zucchini
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
1 onion, diced
3 garlic cloves, chopped
2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 can (28 oz./875 g) crushed tomatoes
1 1/2 cups (1 1/2 oz./45 g) fresh basil, plus more for garnish
2 cups (1 lb./500 g) fresh full-fat ricotta
5 1/2 cups (1 lb. 6 oz./750 g) shredded mozzarella cheese
2 cups (8 oz./250 g) grated Parmesan cheese
1 egg

Directions:
Preheat an oven to 375°F (190°C).

Using a mandoline, slice the zucchini lengthwise into planks about 1/4 inch (6 mm) thick. Arrange the slices in a single layer on baking sheets and sprinkle with salt. Let sit at room temperature for 15 minutes, then gently blot the zucchini with paper towels to soak up any moisture that has been released.

Transfer the baking sheets to the oven and bake until the zucchini is tender and slightly dried out, 8 to 10 minutes. Set aside.

In a large sauté pan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic, oregano, red pepper flakes and a pinch each of salt and pepper and cook for 30 seconds more. Add the tomatoes with their juice and bring to a boil. Reduce the heat to medium and continue to cook until the sauce is slightly thickened, 5 to 7 minutes. Adjust the seasoning with salt and pepper if necessary and set aside.

In a food processor, combine the basil, ricotta, 2 cups (8 oz./250 g) of the mozzarella, 1 cup (4 oz./125 g) of the Parmesan, the egg and pinch each of salt and pepper. Pulse until the mixture is smooth.

To assemble the lasagna, spread 1 cup (8 oz./250 g) of the sauce in the bottom of a lasagna pan. Arrange a quarter of the zucchini slices on top of the sauce followed by 1 cup (8 oz./250 g) of the ricotta mixture. Gently spread to evenly cover. Sprinkle 1 cup (4 oz./125 g) of the mozzarella cheese and 1/4 cup (1 oz./30 g) Parmesan. Repeat 2 more times with sauce, zucchini slices, mozzarella and Parmesan. Top the lasagna with the remaining zucchini slices and spoon the remaining sauce on top. Sprinkle with the remaining 1/2 cup (2 oz./60 g) mozzarella and 1/4 cup (1 oz./30 g) Parmesan.

Bake the lasagna, uncovered, for 30 minutes. Increase the temperature to broil and continue to bake until the cheese on top is brown and bubbling, 3 to 5 minutes.

Remove the lasagna from oven and let stand for 15 minutes before serving. Serves 8 to 10.

Williams-Sonoma Test Kitchen

NOTES: You don't need either a mandoline or food processor to make this recipe. Use a kitchen chef's knife observing knife safety (never grasp a knife by the handle-- grasp the blade between your thumb and index finger and hold the handle by wrapping your other fingers around it firmly. Tuck the fingers of your other hand under when holding a vegetable in place, resting your palm on the vegetable--your knuckles face the chopping motion of the blade rather than your vulnerable fingers. If you don't know knife safety already, look it up online. And PRACTICE, carefully! I am not responsible for anyone's missing digits or kitchen injuries but my own.

As far as the food processor, just mix really well in a bowl with an ordinary spoon!

Williams Sonoma suggests adding ground cooked turkey for a heartier meal (making this adaptable to flexitarians) and I am suggesting using 12-12 1/2 oz. of vegan crumbles for vegetarians.

Edited by: SUNNYCALIGIRL at: 10/14/2017 (20:17)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/13/17 5:00 P

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RECIPE: The Unstuffed Cabbage Skillet (Vegan)

Ingredients:
2 Tbl Oil of your choosing
1 C Vegan Ground Crumbles of your choice
1 medium Cabbage chopped into 1" chunks
1/2 C Water for cooking the cabbage
1 onion sliced and cooked until slighltly browned/caramelized
28 oz. can of Crushed Tomatoes
1 C Water
1 C Instant Brown Rice uncooked
Salt and Pepper to taste
Seasoning of your choice--Mrs. Dash, Italian seasoning etc.

In a large saute pan on high heat, add 2 Tbl of oil.
Add sliced onions, stir until coated and cover. Stir every few minutes. Once they start to caramelize, add the chopped cabbage and 1/2 C water.
Cover and allow the cabbage to wilt, stirring every few minutes.
Add the seasoning of your choice. Stir to incorporate.
Add the crushed tomatoes, water and rice, stirring to combine. Simmer, covered on medium-low heat for 10 minutes. Add the ground crumbles. They just need to heat through.
Cook uncovered for another 10 minutes, or until some of the water evaporates.
Taste for seasoning. Add additional salt if necessary.

theveglife.com/unstuffed-cabbage-ski
ll
et/


My search engine identifies this website as "Not secure", you may not want to go to the recipe online

Edited by: SUNNYCALIGIRL at: 10/13/2017 (17:05)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE; Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls (vegetarian)
Makes 4 servings (if using 2 rolls per person)-- stretch recipe to serve 8 by using 1-2 side dishes.

Prep: 45 minutes
Cook time: 8 hours

ingredients:

1 head green cabbage, large outermost leaves removed
1 cup cooked brown lentils (about 1/2 cup uncooked)
1 cup cooked long-grain brown rice (about 1/3 cup uncooked)
1/2 cup diced onion (about 1/4 medium onion)
2 ounces cremini mushrooms, diced (3-4 mushrooms, about 3/4 cup diced)
1/4 cup toasted pine nuts*
1/4 cup golden raisins
2 cloves garlic, minced
2 tablespoons minced fresh dill + more for serving
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 (24-ounce) jar marinara sauce (or 3 cups of your favorite homemade marinara sauce)
1/4 cup water

instructions:

Fill a large pot with water and bring it to a boil. Add the cabbage to the boiling water and cook it for 5 to 7 minutes, until slightly tender. I prefer it to have a little crunch, but you can cook it longer if a softer texture is desired. Drain the cabbage in a colander, rinse with cold water and set aside.

In the same large pot, warm the olive oil over medium-low heat. Add the onion, carrots, and garlic, and cook for 5 minutes, or until softened. Add the mushrooms, sprinkle with salt & pepper, and continue to cook for 5 more minutes, until the mushrooms have released their juices.

Stir in the dried herbs, diced tomatoes, tomato sauce, and tomato paste, then bring to a low boil. Reduce to a simmer and cook for 10 minutes. Stir in the lentils and brown rice.

Preheat the oven to 350°F, then lightly grease a 9 x 13 casserole dish.

Use a paper towel to blot the cabbage to make sure it's dry, then distribute half of it along the bottom of the dish and top with half of the sauce. Layer the remaining cabbage on top and finish with the remaining sauce. Top with cheese.

Place the casserole in the oven and bake for 25 minutes. Turn the oven to broil and broil for 3-5 minutes, or until the cheese is lightly browned on top. Remove from the oven and allow to cool for at least 5 minutes before serving. Top with fresh parsley and serve warm.

notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you would like to freeze the leftovers, allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator, then reheat in the oven at 350º for 20-30 minutes before serving. *3/4 cup dry lentils yields approximately 2 cups cooked **1/2 cup dry rice yields approximately 1 cup cooked. I like to use Trader Joe's frozen brown rice in this recipe to save time.

ohmyveggies.com/vegetarian-stuffed-c
ab
bage-casserole/


Edited by: SUNNYCALIGIRL at: 10/13/2017 (16:53)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Lemon & Tomatoes Green Beans recipe* (vegetarian, vegan with use of non-dairy butter)



INGREDIENTS
1 lb. fresh green beans
½ cup butter
½ cup chopped onion
2 small garlic cloves, chopped
2 T. brown sugar
2 T. fresh lemon juice
1 tsp. salt
1 tsp. dried oregano*
¼ tsp. pepper
2 medium ripe tomatos

INSTRUCTIONS
Wash green beans. Trim ends & cut into 1 inch pieces. Cook green beans on medium heat with a small amount of water (about half way covering the beens) until crisp & tender (about 18 min). Make sure to stir and watch them, so they don't burn. Drain and set aside (keep warm).
In a skillet, melt the butter. Add the chopped onion & garlic. Cook on medium-low for about 3 min. Then stir in brown sugar, lemon juice, salt, oregano & pepper. Add tomatoes & green beans and heat through.
Serve immediately.

NOTES
*I used an italian seasoning mix (that had oregano in it) and I really liked it. So feel free to use just oregano or any italian seasoning you like.

bakedinaz.com/2013/10/lemon-tomato-g
re
en-beans.html


SUNNYCALIGIRL suggests doubling this recipe if serving with the below kugel recipe AND don't be afraid to use drained, canned whole tomatoes, crushed with a spoon to make this recipe.

Edited by: SUNNYCALIGIRL at: 10/13/2017 (16:38)
Allison
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