Monday, March 29, 2010
I almost didn't want to post this, because I didn't want to make people jealous. I love it when my meals are colorful. Makes me feel like an artist.
This meal is made with red lentils, celery, onion, low sodium vegetable broth, salsa, tomatoes, baby arugula (I was out of lettuce), chili powder, cumin, Follow Your Heart Vegan Cheddar, Tofutti Better Than Sour Cream, and corn tortillas. Almost all ingredients were organic.
Steamed carrots on the side.
My 11 year old gobbled these tacos up and had seconds. He said, "yum, we have to have these again!".
It was super easy and super delicious.
The recipe comes from Saving Dinner the Vegetarian Way.
- 1 lb. ziti
1 cup sun-dried tomatoes in oil
1 box firm silken tofu, drained
3 cloves garlic, chopped
1/4 cup chopped fresh basil (or 1 Tbsp. dried)
2 Tbsp. balsamic vinegar
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
Small can marinated artichokes, drained and chopped
1 cup mushrooms, sliced
2 Tbsp. minced fresh parsley
Parmesan cheese (may use vegan)
• Cook the ziti until al dente.
• While the pasta is cooking, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil in a food processor and blend to a smooth consistency. Heat sauce on stove top until hot.
• Drain the pasta, and toss with the sauce, the artichokes, and the mushrooms.
• Sprinkle with the parsley and Parmesan and serve.
The recipes yields 4 servings however this made at least 8 servings! Great for freezing in lunch size portions!
This is our typical Italian salad we make when we have pasta. Lettuce of your choice, cucumbers, tomatoes, sliced black olives, sprinkled with a titch of parmesan cheese. We toss it in a light vinaigrette!
After working 12 hours, sometimes I come home and run for 20-30 minutes. My husband and I went for a 30 minute run last night when I got home from work. I wasn't hungry, but I knew I should eat something for my body's sake. So I grabbed some frozen green beans, fresh plum tomatoes, and frozen edamame. I warmed up the frozen veggies and mixed everything together in some lemon juice, olive oil, tarragon, black pepper, and sea salt. I sprinkled some nutritional yeast on too. Nutritional yeast is not a yeast that you would use in bread. But it is very important for vegans to have. It has a nutty flavor, but in some foods you can't taste it at all.
I also reheated some sweet potato fries and left over kabacha squash. I had baked the squash a couple of days ago. I tossed the squash in brown sugar, nutmeg, and cinnamon. Then I drizzled it with agave syrup. I cooked it in the oven at 400 for about 25 minutes. Delicious.
This dinner was perfect with a glass of unsweetened coconut milk. Dessert was a scoop of plain soy ice cream with some vegan chocolate chips, and a drizzle of peanut butter. Perfect.
Friday, March 26, 2010
I tossed this dish together in no time at all. I was in the mood for some stir fry. I took some vegetables and diced them up. You can use any you like.
In a wok I sautéed:
5 garlic cloves, carrots, broccoli, onions, and mushrooms. I chopped up 2 of my faux chick’n breasts. A splash of olive oil, sea salt and fresh ground pepper.
Once the vegetables were tender, I added 2 cups of cooked brown rice and a few splashes of Braggs liquid aminos. I cooked covered for 5 minutes and served.
For more information about Bragg liquid aminos click here.
Info from their site: Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contains the following Essential and Non-essential Amino Acids in naturally occurring amounts:
Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.
Thursday, March 25, 2010
Tonight's dinner came from Saving Dinner the Vegetarian Way by Leanne Ely.
I have to admit, we didn't love it.
It was too moist. Also, the recipe said to use a 9 inch pie pan, and it was too small. I ended up with a mess. A casserole dish would have been better.
It was still tasty and filling and I'll eat leftovers. But it wasn't to die for and I wouldn't make it again.
The ingredients were broccoli, tofu, flour, milk (I used rice milk), butter (I used earth balance soy garden), Cheddar cheese (I used Follow your heart vegan cheddar), mustard, onion, salt, pepper, grape juice, bread crumbs, and parmesan cheese (I used vegan parmesan).
You heat the milk, flour, and butter in a saucepan and add onions, mustard, cheddar, salt, pepper and grape juice. Then you spoon the sauce over the broccoli and tofu (maybe I used too much).
Then you add the bread crumbs and parmesan to the top and bake it at 375 for 25 minutes.
The couscous was made with lemon juice and dill and I got the recipe here. We all liked the couscous and I wish I had made more for leftovers.
My mom discovered 24 Carrots Juice just a couple of weeks ago. We were so excited to find a new and healthy place to eat.
Today I decided to take my 2 year old with me to check it out.
I shouldn't have gone, because now I am going to want to be a regular customer. Of course this is a good thing. Fortunately the prices are great too. I have been following them on Facebook and they post the most amazing photos.
My 2 year old and I shared a meal. We had vegan pizza topped with spinach, homemade hummus, capers and so much more. Instead of adding sugar to their sauce, they use beets. It was delicious.
We shared a soy/strawberry smoothie that was so good, my little guy kept insisting it was ice cream.
For dessert we had a vegan flax meal brownie. To die for! My toddler ate the crumbs off the plate and let them know how good it was when we left.
We met Sasha while we were there. She is so friendly. We chatted about being vegetarian. She let me know almost any menu item can be made vegan. She said she experiments on new recipes all the time.
The place is so homey. They even have toys, games, and books. I can't wait to go back.
If you go don't forget to pick up some homemade granola too. I can't wait to try it in my yogurt tomorrow.
Make sure you tell Sasha that Melissa says hi.
Wednesday, March 24, 2010
Dinner tonight is very kid friendly. It comes from Vegan Lunch Box. The concept of this cookbook is to create healthy lunches for kids. But I use it once a week to make dinner.
I created a recipe in the book under the quick and easy chapter. It called for mini bagels with vegan cream cheese. Green beans and carrots in a tarragon vinaigrette. Red Grapes. Animal crackers or alphabet cookies.
To make the green beans and carrots you just boil them for 4 minutes, drain, and toss in vinaigrette. The vinaigrette is made with lemon juice, dijon mustard, salt, olive oil, tarragon and black pepper.
My kids ate every bite. My toddler said, "mmm this is good mama!", as he bit into his green beans.
I love this cookbook because it is so kid friendly. My kids get a kick out of it. It's a lot of fun to prepare.
The first is for PIta Jungle. I could eat here daily. There are many locations through out the valley. But I believe the Tempe location is the original. I love Pita Jungle because they offer all healthy options. I try something new every time I go. Their breakfast menu is almost 100 percent vegan. I can't wait to try it. There are no unhealthy choices for kids and I love that very much. If you give kids healthy food, they will eat it and love it. If you offer them unhealthy options, they will want that only and anything else will be a battle.
The second is for Chill. It's a vegan friendly ice cream shop. They have gelato and soy soft serve. I got a small cup of gelato and my 2 year old got a soft serve cone. Total price was $3.95
Now let me start this post with the disclaimer: This is not “healthy” however it is a vegetarian option on the run. It was late we were starved, ok not literally, and we needed a quick bite to eat. So I remembered that BK had veggie burgers! I actually ate every bite. It was delicious!!
I make this before work all the time. It takes about 5 minutes to prep and 15 minutes to cook.
In a small bowl I mix 2-3 garlic cloves (we LOVE garlic) sliced fresh mushrooms and fresh spinach leaves and a titch of olive oil. Sea salt and fresh ground pepper.
I line a pan with tin foil, add the fish and the above mixture in a bowl and seal the tin foil.
Don't these muffins look delicious!? They are from Skinny Bitch in the Kitch. Blueberries, pecans, natural sugar substitute, flour, baking powder, salt, soy milk, vanilla, Ener G Egg replacer.
Tuesday, March 23, 2010
From Saving Dinner the Vegetarian Way
Monday, March 22, 2010
Sunday, March 21, 2010
I made this salad for my sister bridal shower, it was a hit. The only difference is now I don’t add bacon crumbles as I did before.
1 Pkg Baby Spinach or 2-3c
1-1 1/2 c Skim Mozzarella Cheese
1-1 1/2c Cherry Tomatoes
Cook the tortellini and cool before mixing all together. I toss it lightly with ranch dressing.
Homemade Ranch Dressing
1 cup of real mayonnaise
1 cup of Milk ( i use 1%)
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon dried parsley
1 teaspoon dill
1 teaspoon garlic powder
1/2 teaspoon onion powder
This recipe has been a lifesaver for me on workdays. I package of pasta goes far!! I use 1 package of Buitoni whole wheat pasta 3 cheese tortellini and 1 jar of fresh and easy tomato basil marinara sauce. I LOVE the fresh and easy brand because as you can see from one of the pictures it is all natural ingredients. No hidden junk in there!! Boil the pasta noodles heat up the sauce and mix! It’s a great quick meal!!
Thursday, March 18, 2010
From Saving Dinner the Vegetarian Way by Leanne Ely
Wednesday, March 17, 2010
Dinner tonight comes from Saving Dinner the Vegetarian Way, by Leanne Ely.
I (Melissa) got a kabocha squash in my bountiful basket. I never knew what one was. I had never even seen one. Bountiful baskets has a fan page on Facebook. That's when I learned what I had received. They also posted a yummy looking recipe.
Tuesday, March 16, 2010
I really was very pleasantly surprised. It was awesome!"
Instead of posting my meals on Facebook, I (Melissa) will start posting them here.
Monday, March 15, 2010
Every two weeks I (Melissa) order Bountiful Baskets. This week I got an eggplant. I have eaten eggplant Parmesan and Baba Ghannouge. But I have never bought or cooked eggplant before. So I googled, "vegan eggplant recipes easy". I wanted to make a snack. I didn't want to make it into a meal because I already have my meals planned for the week.
Friday, March 12, 2010
This serves 2 people.
1 splash of Rice Dream Original
Cook until desired consistancy. Serve with english muffin or bisquit.
Thursday, March 11, 2010
At most Red Robin locations, we offer meatless options as well as Boca Burgers and/or Garden Burgers, which can be substituted for any of our more than 20 gourmet burger selections. In addition, we are happy to customize other selections to meet your dietary preferences.
If your dietary preference is vegan, please note that currently Red Robin does not have any specific vegan menu items available. However, we are always happy to customize any of our salads or menu items for our Guests. Just ask your server and they will be happy to accommodate you in any way they can.
Sorry my vegan eating bestie, but you can always get a salad :)
Wednesday, March 3, 2010
AKA: My new favorite restaurant on the planet.