Split Pea Soup

photo from www.snackingsquirrel.com

Now that it's winter time, we are making and eating LOTS of delicious soups! Here is our Favorite! It's a staple in our home. Easy, delicious, healthy and filling. A real crowd pleaser.

Go HERE for the recipe.

Enjoy!

Alfredo

Oh, how I have missed me some Alfredo sauce. So, I decided to look around for a good recipe.

HERE is the recipe I used.

My husband liked it more than the "Real stuff". The kid thought it was an 11 and the "Real stuff" is a 13. I am sick and so nothing tastes right. We had company and they all had seconds and thirds. Everything was eaten up, so I would call that a success!

Enjoy!

Quinoa Chili

I am not a fan of the grain, quinoa. But, I know that it is a protein and good for you power packed grain! So, I am trying out new recipes with it. I found one that I actually liked!

HERE is the recipe.

I ate 2 bowls. I have NEVER gone back for seconds of quinoa. We had company and everyone ate at least 2 bowls of the stuff. My daughter who usually chokes down and gags while eating quinoa ate her whole bowl with very little complaining and no gagging or choking. So, I am introducing you to this delicious dish. Also, I thought it was weird that the recipe called for avocados on top. I had one laying around, otherwise I wouldn't have had it with the chili. I STRONGLY suggest adding the avocado. SO yummy! It really added to it.

Enjoy!

Sloppy Joe, sloppy, sloppy Joe

 
 Oh.... these were sloppy and oh so yummy!

(Tasted just like a 'Joe' I used to have. Texture was great, but different, obviously. All 6 tasted testers gave it 2 thumbs up! )

*quick disclaimer: while the ketchup I used was 'vegan', it isn't exactly whole foods.

Recipe:

• 2 cans black beans, rinsed
• 1/2 C cooked brown rice
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/4 C. diced tomatoes
• 1/4 C tomato sauce
• 3/4 C ketchup
• 1 TBSP brown mustard
• 1/2 TBSP minced garlic
• 1/4 tsp chili powder
• TBSP vinegar
• squirt of agave nectar
• salt and pepper to taste

Saute' onion, green pepper and minced garlic for about 5 minutes over medium heat. Add all other ingredients. Simmer for about 15 minutes. Turn off stove and let sit with lid for about 10 minutes. Slop the goodness on a whole wheat bun and devour it!

Enjoy!

Fiesta Sweet Potatoes

The burrito with the Fiesta Sweet Potatoes

Tonight, we were having company. I was making cilantro lime black bean burritos. We had 15 minutes until our company arrived and I was just getting ready to saute' the peppers. The husband asked where the rice was? OOPS! I totally spaced making it. Now, brown rice takes quite a while to cook so I knew I would have to forgo it. The brilliant husband said, "We could cook some potatoes to put in the burritos". So, I thought on that for a minute. I decided to make the cilantro lime "sauce" and put it on the potatoes. We were quite skeptical at first, but decided it was worth a try. I also had a mango and thought I would add that too. We were quite nervous. But, after the first bite- we knew we had a winner. I can't wait to make this again! It was such a delicious perfect combination of savory and sweet bold flavors.

Recipe:

• 3 medium sized sweet potatoes
  
  
• 1/2 TBSP lime
• handful of cilantro (chopped up super fine- in food processor)
• mango

Cook the sweet potatoes just like THIS.

While the potatoes are cooking, mix the chopped cilantro, lime and mango together. Add the cooked potatoes and.....

Enjoy!

A Vegan Easter Dinner

Yesterday we got to celebrate what I believe is the most significant day of the year. I could give an entire post about Easter and my Savior Jesus Christ, but you most likely are looking at this blog post to see what a Vegan eats for a feast. So, I will leave THIS video for you to watch if you are interested. It is beautiful.

If you want to know about Amy's Chocolate cake, go HERE

We didn't do a complete WFPB dinner. But, hey, it was a holiday and so we indulged a little bit. But, we still had quite a healthy dinner. And delicious.

I went easy and got THIS Vegetarian Feast kit. (it is completely Vegan.) In the kit was a Tofurky, gravy, wishbone jerky and a chocolate cake.

The Kit
Tofurky: It was slightly weird. Not gross. Just different. When eating a thin bite with the gravy and potatoes, I almost was tricked into thinking it was a turkey.

How we prepared it: I thawed the "roast" for 24 hours. Once thawed, I put it in my crockpot with a can of cranberry sauce, 1/2 and onion, 16 ounces of vegetable broth and some salt pepper and rosemary. I cooked it for 2 hours on high. It really smelt divine.

Gravy: While making it, I was quite leary. I didn't love the smell. But, it was actually really tasty. My husband and daughter LOVED it.

Wishbone: I couldn't do it. I just threw it away. It gave me the willies.

Chocolate cake: So good. It was super moist. Super tasty. LOVED every bite! We also added a scoop of vanilla almond ice cream and some melted (Vegan) chocolate chips on top.

We also had asparagus, cooked carrots and mashed potatoes. My kid was so excited about mashed potatoes. She was in food heaven. And, they were so easy to make.

Mashed Potatoes:
Peel and cube 9 small to medium sized potatoes. Boil for about 17 minutes. I use my kitchen aid to do mashed potatoes. I know many scoff at anything besides a masher, but it's how we roll. So, put your potatoes in your mixer. Add 11/4 Cup of plant based milk, 1/4 Cup olive oil and some salt and pepper and mix away. (These measurements are going to very depending on a myriad of variables. So, make sure to taste test while adding things slowly)
  
So, there you have it. An easy vegan Easter dinner. Enjoy!

Microwaved Spaghetti Squash

Yum. Last night's dinner was quite delicious! Today's post is about spaghetti squash.

Last night I had company coming for dinner. It is always a little interesting having company when on a WFPB diet. It's foreign for us Americans to not have meat and dairy and lots of sugary fat. But, I LOVE having people over and I also love this new way of life. So, I am learning. Well, I was out a little too long and came home with only 1 hour to prepare my house and dinner for said company. So, I knew dinner would have to be a quick fix. Luckily I had a spaghetti squash and a microwave!

I first made spaghetti squash about 6 years ago and we have loved it ever since. It's perfect for a WFPB diet. We had company for dinner, so I made some whole wheat pasta to go with it. (I needed to stretch the meal) But, you can just make the squash and it is just as yummy without all the carbohydrates and gluten. And, there are so few calories in spaghetti squash it's unreal! Plus- it's all vegetable so you will feel pretty good about yourself! :)

What to do: (microwave style)

First: So, you get yourself a spaghetti squash. It is a yellow oblong squash.
Second: microwave the whole thing or about 4 minutes. It softens the skin so you can cut it in half easier.
Third: Cut the squash in half and scoop out all the seeds.
Fourth: get a glass dish and put about an inch of water in the bottom of it.
Fifth: Put the squash face down in the dish and microwave for about 15 minutes.
Sixth: scrape along the squash and take out the "strings" of squash.
Seventh: Cover your squash with sauce and devour!

Simple doctored up sauce:
 Saute up a lot of mushrooms until nice and browned then add a jar of sauce.

So good. So easy. So healthy!

Enjoy!

Seriously So GOOD mac n cheese

My daughter has desperately missed macaroni and cheese. "Mac", as she calls it, is her favorite food. Today, I decided to brave it and try out a recipe. Boy, oh boy, I sure am GLAD I did. This dinner was my FAVORITE one, yet! It was so rich and creamy and delicious! HERE is where I found it. I'm not going to lie. As I made it, I was really quite nervous. I was actually scared to take that first bite. But, I did. And then... I was in heaven. My daughter exclaimed, " This is the BEST macaroni, ever!" Everyone went back for seconds. (and thirds.... oops!) I would call this a complete success!

Enjoy!

p.s. I added mushrooms and broccoli. I strongly recommend them for this recipe. Also, I cooked mine in a 9x13 pan.

Hodgepodge Salad

After making the CROUTONS and the STRAWBERRY BALSAMIC VINAIGRETTE, we needed a salad to eat it on. So, we rummaged through the leftovers in the fridge and came up with a delightful salad. Hodgepodge salads are good for those nights when you need a quick dinner. We used an artisan lettuce blend as our  "base". Our "toppings" were pears, raisins, garbanzo beans, slivered almonds and of course the croutons and the vinaigrette. It was delicious!

Easy Peazy Fresh Veggie Burritos

If you are in the mood for something fresh and delicious and super easy, these are for you. 

Recipe:

• whole wheat wraps (it's hard to find a perfect WFPB wrap- just find one without animal products and with the least amount of ingredients possible)
• can of corn, warmed
• can of pinto beans, warmed
• can of black beans, warmed
• cilantro lime rice (click HERE  for recipe)
• tomatoes, chopped
• peppers and onion, sauteed
• lettuce, chopped
• mangoes, chopped (I omitted mine from the burrito- everyone else loved it on there's!)
• guacamole (click HERE for recipe)

Wrap that baby up and enjoy every last bite!

As a side note: We had MISSIONARIES over for dinner. (fyi, they are typically 18-21 year old boys or girls. In this case, boys) They LOVED these! I think they each ate about 3 and than had sides of rice and vegetables. DELISH!

Lasagna

My dad's been doing this WFBP diet with my family. While we were talking yesterday, we were discussing lasagna. I told him that I would start toying around with making one. Well, it turned out great! Everyone devoured there portion and my husband went back for seconds. My daughter ate a piece of for breakfast and took some for lunch, too. I'd call that a success!

Recipe:

• 7 whole wheat lasagna noodles
• jar of pasta sauce (THIS is my favorite)
• package of extra firm tofu, cut up super tiny (the size of a pencil eraser)
• 3 zucchini, finely chopped
• 1/2 C finely chopped carrots
• 2 C spinach
• 8 oz package of mushrooms finely chopped
• 1/2 an onion chopped
• 1/2 C vegetable broth
• 11/2 tsp minced garlic
• salt and pepper to taste
• 2 tsp Italian seasoning

1. Cook your noodles according to the package.
2.  Mix your vegetables, garlic salt and pepper
3. While your noodles are cooking, saute' your vegetables in about 1/2 Cup vegetable broth until all liquid is evaporated and vegetables look done. Add your pasta sauce and mix all together.
4. Saute' your tofu in a lightly sprayed pan with Italian Seasonings. Once lightly browned, smash it up with a fork.
5. Lightly spray a 9x 13 pan. Place a layer of 3 noodles on the bottom of the pan. Follow up with a layer of the vegetable sauce mixture. Next comes the spinach. (Use it all on this layer) Next, a layer of smashed up tofu. Then, a layer of 4 noodles, the rest of the sauce mixture and finally, the remaining tofu.
6.  Bake at 350 degrees for about 20 minutes.

Enjoy!

Black Bean Spread

This bean dip is one of my family's favorite things! My daughter begged me to make it for dinner. And, it's super easy, too!

Recipe:

1 can black beans, drained
1/4 C salsa
cilantro (to your liking)

Place all ingredients in your food processor and pulse away until all ingredients become a creamy substance of goodness.

Tonight we had a "taco bar" for dinner. I just warmed up a bowl of corn and  some corn tortillas. I made a pot of brown rice and a batch of black bean dip. We just put some spread on the tortilla along with rice and beans and a little salsa. Voila, a delicious little taco.

We also like to eat ours as a dip with tortilla chips. Disclaimer: chips have some oil. Eat sparingly.

Enjoy!

Friday Fun Pizza Night

Oh my!

Last Friday, my 10 year old was dying for some pizza! Let's by honest, so was I. And, my husband. I was leery about making a WFPB pizza. I mean, how could an oil and cheese free pizza be any good. My oh my, was I in for a treat. It was delicious! My daughter ate the 2 slices on her plate right up. And, went in for a 3rd. Seriously, who knew. I am learning that our palates enjoy spices and texture. Who knew?

Recipe: 

crust

   3/4 Cup of lukewarm water (75-80 degrees)

   2 tsp molasses, agave nectar or honey (whatever you have on hand)

   1 tsp salt 

   21/4 tsp active dry yeast

   2 cups whole wheat pastry flour (I purchased this in the bulk section at whole foods)

   cooking spray

sauce

   Recipe from HERE

Proof your yeast (This means that you add the yeast to the water and give it some sugar to eat) with the water and molasses, nectar or honey until foam starts to develop on top of the water.

Add the yeast mixture to the salt and whole wheat pastry flour. Mix until it is all combined. 

Spray a bowl and wipe ball of dough all over the bowl until covered with a thin layer of oil. Cover bowl and let dough rise for about 40 minutes.

While the dough is rising

Cut whatever vegetables you like into small pieces. (I think olives are a nice touch- they add a richness to the oil and cheese free pizza). We did green peppers, mushrooms and olives. Mix all the vegetables together.

Cut a 1/2 a block of extra firm tofu into tiny pieces. Saute' them in a lightly sprayed frying pan with Italian seasoning until pieces are looking a bit golden.

Mash up cooked tofu with a fork. Add to vegetable mixture.

Once the dough is ready, spread it out into a circle. Add sauce. Sprinkle the vegetable mixture all over the pizza. 

Bake at 500 degrees for 9 minutes, or until golden brown.

Enjoy! 

Pineapple "Fried" Rice

From my favorite cookbook: Forks Over Knives by Del Sroufe

a lemony asparagus, pea and parsley pasta

I have spent a lot of time on the Forks over Knives website. http://www.forksoverknives.com/ They have lots of recipes and information that have helped me dive into this.

This recipe is one that I got from there. I tweaked it a bit. It was delicious! I LOVE lemon, so this made my mouth pretty happy. My husband and daughter liked it too. But, they both enjoyed it more with some Bragg Liquid Aminos on it. http://bragg.com/products/la.html The liquid amino is much like soy sauce. I purchased my bottle from our local grocery store in the "health food" section.

Disclaimer: I don't have the measurement. I just cook by sight unless I am baking.

Disclaimer #2: one thing that we are supposed to be doing with this WFPB way of eating is eliminating all oil. We are about 96% there. The one thing I haven't adopted yet, is that I cook with non-stick cooking spray. HERE is a video if you would like to learn how to saute vegetables without oil. 
Recipe:
whole wheat spaghetti (I used about 1/2 a box)
bunch of asparagus (cooked ahead of time)
1/2 bag of frozen peas (completely thawed)
lemon juice
parsley
garlic (I prefer the minced up stuff in the jar)

Cook the pasta according to directions on box.

While the pasta is cooking, saute' the peas, asparagus and parsley in a pan with lemon juice and garlic.

Once the pasta is cooked, strain and add all ingredients together and toss making a beautiful spring meal.

We paired it with pairs! (haha)

Every last bite was eaten and we all left the table with full and happy bellies!

YUM