Beans on Toast

Simple breakfast or snack: Vegetarian baked beans, butter, toast, S&P, (optional Mustard, and Hot Sauce). Heat up the beans while you make the toast. Add a little water to the bean pot to produce more "gravy" AND drop in a pat of butter--trust me, it's all about the butter in these beans. Next, butter the toast, then top with the beans in tomato sauce, add salt & pepper. Easy peasey. I add a little bit of horseradish mustard, and a few drops of hot sauce all around, because this English classic tends to be a bit bland. But put it all together and it's quite a satisfying nosh! Knife & Fork.

White Chocolate Bread

I don't do much baking, but a friend just coughed up the recipe, and having tasted the evidence in the past I know that it's a winner!





2.2 Lbs. Flour, (about 5 cups)
1 1/3 Table Spoon Dry Yeast
1 1/3 Table Spoon Salt
2 table spoons of gluten
2 1/2 cups of water
1 lbs. white chocolate chips
Yield: 3 Loaves

In a large bowl, add together yeast, water, flour, gluten and salt. Mix for 15 minutes. Add chocolate chips. Mix 5 minutes. No loaf pan required, just shape into baguette style loaves. Let loaves rest for 1 1/2 hours, score the tops. Bake at 450* F for 15 to 20 minutes. Tip: Place a small of water in the oven, which will help to create steam! PS: Make sure that you add the gluten! (found in the baking aisle).

Vegan Banana Chocolate Chip Muffins

No eggs, nor other dairy, and yet these muffins are still light and fluffy!

2 cups unbleached all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
1 c granulated sugar
1/3 c canola oil
4 very ripe bananas, mashed
1/4 c water
1 tsp vanilla extract
1 c non dairy semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. Lightly grease your muffin tins. In a medium bowl, mix the flour, salt and baking soda. In a large bowl, beat the sugar and the oil. Then add the mashed banana and chocolate chips. Stir in the water and vanilla until incorporated. Add flour mixture, a little at a time and stir until just incorporated. Fill all 12 muffin cups evenly and bake about 30 minutes, until they are golden brown and a toothpick inserted in the middle of one or two comes out cleanly.

Chef George's Veg Paella

I was looking for recipes from real restaurant chefs, and this one comes from Chef George Krumov.


Now, I don't know if there is such a thing as vegetarian paella in the Spanish cuisine, however I created this tasty recipe for all the vegetarians who want to try the wonderful taste of the paella without all the meat and seafood.

Ingredients: 2 cups parboiled conditioned rice, 1 cup sofrito sauce (follow the link to find the recipe), 1 cup vegetable stock, 1 tbsp. vegetarian oyster sauce, 2 cups mixed steamed vegetables of your choice such as broccoli, cauliflower, peppers, sweet peas, mushrooms, etc., 1 tbsp. chopped onion, 1 garlic clove, chopped, 2 tbsp. olive oil, 50 ml. dry white wine, salt and pepper.

Recipe: Rinse the rice with cold water and boil it until fully cooked but still a little bit hard, about 1 minute away from being cooked to your taste. Strain the rice and wash it with cold water. In a large non-stick skillet (or cast iron pan) saute the onion and garlic in the olive oil for 2 minutes. Add the steamed vegetables and saute for 3 minutes more. Deglaze with the white wine and add the oyster sauce, vegetable stock and sofrito sauce. Bring the sauce to a boil and add the boiled rice. Reduce the temperature and simmer the vegetarian paella for about 10 minutes, tossing it with the skillet to stir only a few times. When the desired consistency is achieved, taste for salt and serve the vegetarian paella in two pasta bowls or directly with the skillet.

Seared Peas

Lately I've been digging on a snack that I'm going to call "Seared Peas". Taking a cue from "Roasted Brussel Sprouts" (the only acceptable way for me to eat brussel sprouts) I decided to throw some frozen peas into a non-stick pan with a little butter, and just let them go. Allow the peas to darken, they won't burn as long as you keep stirring through. Add in salt, and finish with cayenne pepper or Cholula/Tabasco sauce. I've also done this using a cooking spray instead of butter, and balsamic vinegar instead of using spice. The flavor is really great, and since I always keep frozen peas in the house, a really easy snack to whip up in a jif, you don't even have to thaw them first.

Yes WE Did

Barbecued Lentils

Easy, and loaded with fiber, this is a great take-along for a vegetarian potluck or picnic.

2 tbl olive oil
1 medium chopped onion
3 cloves minced garlic
2 tsp chili powder
1 tsp mustard powder
4 cps vegetable broth
1 large can Muir Glen Crushed Tomatoes 16 oz
3 tbl balsamic vinegar
2 tbl Dijon mustard
2 tbl nectar or honey (withhold for vegans)
1 tbl dried thyme
1 tbl dried marjoram
1 tbl celery salt
1 pound dry lentils, soaked in water overnight (if you don't soak, double the cooking time)
1 can black or kidney beans
4 cps fresh spinach
Ground black pepper and additional salt to taste

Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.

Add everything else but the beans, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 15 minutes. (Lentil cooking times vary, so if needed, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Note that you don't want a finished product of a runny soup, but more a thick lentil chowder). Add the beans and spinach to finish off. Season with salt and pepper.
Lentil Factoid: Lentils are very high in folic acid. One cup of cooked lentils provides 90 percent of the daily recommended intake for adults.

Black Bean & Mushroom Tortillas

Saute a handful of mushrooms in 1 tbl olive oil and a dash of salt. When the mushrooms are ready, add 1 cup of rinsed black beans, and 1/2 cup of salsa to warm the mixture through. Fill one side of a whole wheat tortilla with the mixture, and spread 1-2 tbls hummus on the other side. Rollup and munch. Delish! No pic, because I ate it up so quick!

Quick Snack! Sliced Ripe Tomatoes with Avocado (add Balsalmic)

The title says it all. Just slice and drizzle. (Tip: 1/4 Avocado and a 3" Tomato = 105 calories).

Easy Pancake Breakfast

*2 pancakes (4" diameter), 1 tbsp Syrup, 1 cup of halved Fresh Strawberries, and handful of Toasted Walnuts. Add 1 Yoplait Light yogurt, and you've got a good balanced breakfast (Tip: 574 calories). *To make things easier, you can now buy a variety of pre-made pancakes and warm them in the microwave for 1 minute.

To toast any kind of nuts: Turn on your oven's Broiler. Line a small cookie sheet with some Aluminum Foil (do NOT spray or grease the foil, the nuts themselves will take care of it). Crush the nuts, and scatter on the cookie sheet. Place under the broiler, and WATCH carefully for 2-3 minutes. DO NOT WALK AWAY, the minute you do, you'll forget, and the nuts will burn like THAT! Taking the extra time to toast your nuts is well worth it, the extra nutty flavors brought out by the heat are delicious.

Quick Snack! Blueberries and Sunflower Seeds

1/2 cup fresh blueberries, sprinkled with 2/3 oz salted sunflower seeds. (Tip: 150 calories)

Roasted Cauliflower

1 head of chopped cauliflower florets, 1 chopped medium onion, 1/2 cup greek olives, and as much minced garlic as you like. Add all to a baking dish with some salt & pepper, and a few splashes of olive oil (or cooking spray). Roast in the oven at about 400 degrees for about 45 minutes, stirring occasionally.

Fried Tomatoes

Olive Oil for the pan, or use vegetable cooking spray
Slice green, or firm red tomatoes about 1/4-inch thick
All-purpose flour to lightly coat tomato slices
Salt and pepper, to taste
Cook over medium heat until browned, two to three minutes on each side. Sprinkle lightly with salt and pepper (you can add herbs such as basil and thyme if desired).

Roasted Green Beans

Here is a yummy and different way to enjoy slightly wilted or woody fresh green beans. Wash about a pound and break off the ends. Throw into a plastic bag and add a tbsp of sesame oil, and 2 tsp soy sauce. Toss until coated and spread on foil lined cookie sheet. Bake in hot oven 475. After 10 minutes, stir and cook another 10 or so minutes until browned. Eat them warm from oven!

Acorn Squash

Squash are truly great when oven-roasted, but in a pinch..the microwave is your friend. (Realize that Acorn Squash is relatively high in natural sugars, so have this only occasionally.) Cut one in half and scoop out the seeds. Add a tsp of water to each half and cover with saran wrap. Microwave both halves for 8 minutes. Carefully uncover and add a little salt/pepper. If eating it for a meal and not as a side, you may want to add 2 tbs ricotta cheese.

Easiest Vegetable Soup Ever

You can probably make this from your pantry and freezer right now, just using leftovers. All you need are a couple cans of broth, and a bag of frozen mixed vegetables. Add 1 can of water, plus all the dried herbs/spices you want (thyme, oregano, garlic powder, salt & pepper, onion soup mix if you want it) and whatever fresh vegetables you have on hand to brighten the flavors. Heat and serve.

Polenta Cakes with Porcini Mushrooms

1. Buy the round tube of polenta (all sorts of flavors exist, or just original). Slice into rounds and pan fry. That's the quick way, you can also make polenta from scratch, and it's more like a porridge.
2. Saute porcini mushrooms (or any mix of mushrooms) with some herbs and seasoning (parsley, rosemary and sage work well) in olive oil.
3. Saute spinach, red bell peppers, and onions in olive oil to serve on the side if desired. Yum!

Make Your Own Vegetable Stock

All Recipes has a nice illustrated step by step guide to this great kitchen staple.

Quinoa Pilaf with Baby Spinach, Pine Nuts and Basil

This one came from the Wild Oats kitchen so it has specific amounts and nutrition information below. I'm eager to try it out!

Quinoa Pilaf with Baby Spinach, Pine Nuts and Basil

Prep Time: 10 minutes, Cook Time: 30 minutes, Serves: 6

2 tbsp. parve margarine or cooking oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 red bell pepper, finely diced
1 (10 oz.) bag baby spinach
2 c. quinoa, rinsed 3 times
4 c. chicken or vegetable broth
sea salt and ground black pepper
1/4 c. pine nuts, toasted
3 tbsp. fresh basil, chopped

Heat margarine or oil in a large skillet over medium heat. Add onions, garlic. Cook for 3-5 minutes, or until the onions are soft. Add spinach and cook until it wilts. Add quinoa and broth. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook for 20 minutes, or until the quinoa is tender and the water is absorbed. Stir in pine nuts and basil. Season with salt and pepper. Fluff quinoa with a fork and serve.

Nutrition Facts
Per Serving (314g): Calories 360 (120 from fat) 13g total fat, 2.5g saturated fat, 0g trans fat, 5mg cholesterol, 520mg sodium, 50g carbohydrate, 8g dietary fiber, 3g sugars, 11g protein

Veggie and Goat Cheese Quesadilla

1. Heat 1 tortilla in a nonstick pan (add a bit of oil or spray if desired, but if you watch it carefully, NO oil is even needed).
2. Crumble goatcheese on one side and top with sweet corn (frozen from the bag just needs a minute in the microwave to thaw), diced roasted red peppers (from the jar is quick and easy) , black beans (from the can, drained) and cilantro (fresh is best, chopped).
3. Fold the tortilla in half and cook about 2 minutes per side. Enjoy topped with salsa or slices of avocado.

Old Bay Grilled Steak Fries

1. Boil potatoes until tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
2. Drizzle potatoes with oil, a pinch of salt, and a few tablespoons of the Old Bay spice rub to coat, then throw on the grill.

Just a bit more healthy than deep fried french fries, and a unique BBQ treat for your friends!

Gimme a Sammich

Some great sandwiches (with pictures!) over at All Creatures.

Grilled Zucchini Rolls with Herbs and Cheese

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. From Food Network Chef Ellie Krieger.

Sweet Corn and Black Bean Salad

1 red onion, small slices
2 cups corn kernels, fresh or frozen
1 can cooked black beans, rinsed well
1 large red bell pepper, chopped
1 cup fresh cilantro, chiffonade (divided)

Whisk together some balsamic vinegar with fresh lemon juice, salt & pepper, cumin, chili powder, and cayenne pepper to taste. Immerse the chopped onion in the dressing for about 10 minutes to release some of its sharp, acidic flavor. Blanch the corn, then combine with the rest of the ingredients. Cover and refrigerate for about 2 hours. Add the remaining cilantro and toss again before serving.

Nutritional Yeast

Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. Sprinkle some on hot popcorn or garlic bread, or add a generous spoonful to a stir fry or pasta sauce. Nutritional yeast is also the only reliable food source of vitamin B12, so if you’re vegan, it’s a good idea to add some to your food regularly. Nutritional yeast can be found in the bulk or supplement section of your health food store. You can look for either nutritional yeast flakes or powder, but be sure you don’t get brewer’s yeast by mistake, as its quite similar in appearance.

Spicy Vegan Gazpacho Soup

Want an easy option for all those BBQ's this summer? Try a big batch of Gazpacho Soup, it will go with everything on the grill. Unlike most soups, it is served cold and so it's perfect for hot summer days--plus it doesn't require any cooking on your part!

* 3 cups tomato or vegetable juice
* 1 sweet red onion, diced
* 3 tomatoes, chopped
* 1 bell pepper, any color, diced
* 2 cloves garlic, minced
* 1 cucumber, diced
* 2 tbsp lemon juice
* 2 tbsp red wine vinegar
* 1 tsp tarragon
* 1 tsp chopped fresh basil
* 1/4 tsp cumin
* 1/4 tsp cayenne pepper, or to taste
* 1/4 - 1/2 tsp hot sauce, to taste
* 2 tbsp olive oil

PREPARATION:
Mix together all ingredients in a large bowl. Place half of the mixture in a blender or food processor and process until smooth. Recombine back into the bowl so you still have a chunky texture. Chill thoroughly before serving. Tastes even better after a couple of days.

Boca Whopper

1. Grill an Original Boca burger patty.
2. Add the patty to a toasted light bun, with light mayo, cheese, mustard, pickle slice, red onion, tomato, and lettuce and you've got a ~250 calorie healthy "Whopper"!

I've heard that Sol Cuisine also makes a good veggie burger (it's just called "Original Veggie Burger") that's more "beefy" tasting. You can also dress up the burger with different kind of cheeses, avocado, red peppers, etc...

Tomato Basil Bisque

Bisque is a type of rich, thick, creamy soup which has been pureed so that it has an even texture. This is awesome because it enabled me to use what amounts to power tools in the kitchen.

This is my approximate recipe, although I don't stick too closely to measurements, and tend to just put a lot of faith into whether or not it tastes good. (Brilliant! I know.) And of course there is always the secret ingredient. (No, it's not Love.)

Tomato Basil Bisque

2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 tsp. cayenne pepper
1 medium onion, diced
6 cloves garlic, minced
2 tsp. thyme (dried is fine)
1 Tbsp. basil, fresh chiffonade
1 (28 oz.) can diced tomatoes
1 (28 oz.) can roasted organic tomatoes
2 fresh tomatoes, diced
3 Tbsp. organic tomato paste
1/2 c. gruyere cheese, grated
1 1/2 c. half & half
1 c. vegetable stock
Salt and Pepper to taste

Heat oil and butter in a large saucepan over medium heat. Add cayenne pepper. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add thyme and basil. Stir. Add canned and fresh tomatoes, tomato paste, cheese. Stir and simmer for 10 minutes. Use power wand to purée the soup in the saucepan, and slowly stir in cream (I substituted half & half and added chicken stock to cut down on calories while bumping up the flavor. Also, the original recipe called for sugar which I didn't use). Season to taste with salt and pepper. Ladle into serving bowls and garnish with fresh basil and goat's milk chevre.

Fake-Out Chicken Parmesan

EASY meal to fake out the carnivores in your life with them being none the wiser ;)

1. Layer MorningStar "Chicken" patties in the bottom of a baking dish.
2. Pour Spaghetti Sauce over the patties.
3. Sprinkle Parmesan, Mozzarella cheese and some basil or italian herb seasoning.
4. Bake in the oven for about 45 minutes at 350 degrees.

That's the basic quick and easy recipe, but you can also dress it up with whatever other vegetables you desire (diced onion, and a smattering of kalamata olives are nice).

Microwave Meal #9472

1. Cook 1 MorningStar spicy black bean veggie burger per microwave directions.
2. Crumble the patty over 1 cup of spring mix salad.
3. Make a dressing out of 1/2 tbl guacamole, 1/2 tbl lite sour cream, and 1 1/2 tbl salsa.

Toast some whole wheat wraps or pita if you need bread to go with, or just enjoy the salad.

2 minutes to a filling meal!

Ideas for MorningStar Veggie Links

Morningstar Veggie Links

I've got these sitting in my freezer, and after trying them straight (2 links with eggs) I'm not super excited about the texture/taste. A lot of people have reported liking the patties better than the links, so that is something else to try, but in the meantime here are some ideas for using up the links:

Frittata
Sautee some diced green peppers, leftover roasted potatoes, red onion, mushrooms, and tomatoes, in a little bit of olive oil with some garlic, cut your faux sausages into coins and throw them in. Add some leftover diced baked potatoes to warm through, then add egg beaters (or a few egg whites + 1 whole egg).

Breakfast Burrito
Chop up and scramble with eggs or tofu. Wrap in a wheat tortilla, add cheese and salsa and wrap up for a breakfast on the go.

Omelette
Cut the links up into tiny pieces and throw them in an egg white omelette with green onions, and green olives.