May | 2012 | My Foodie Call

Monthly Archives: May 2012
- 4 ingredient Sweet Potato and Bean Burritos that you can make in your sleep
  
  Posted at 9:21 pm by myfoodiecall
  
  May 19th
  well…not really in your sleep, but they are super easy. Sweet potato, beans, and cheese. Told you it was easy.
  
  The My Foodie Call family is in the process of moving out-of-state so all meals have to be fast and to the point. There are many ways you could fancy up this basic recipe, but here is what went down at this house tonight.
  
  Whole Wheat, Sweet Potato and Bean Burritos
  
  The ingredients
  - Whole wheat tortillas
  - 1 can of Refried beans (fat-free, no lard in this household)
  - 2 large sweet potatoes (or 3-4 small ones)
  - Shredded cheese of choice
  Step 1: Cook your sweet potato in your oven at 400 degrees. Let cool, peel from skins, and mash in a bowl. (I cooked roughly 1.5 pounds worth)
  
  Step 2: Preheat oven to 375 degrees.
  
  Step 3: Layering…
  
  First refried beans…
  
  Then your whopping dose of Vitamin A and fiber for the day…(your sweet potato)
  
  Next add your shredded cheese of choice. I did a mixture.
  
  Fold and roll, baby!
  
  I made 5 of these bad boys, but you could play around with the portions a bit. Kind of fool-proof.
  
  Step 4: Pop it in the oven for 15 minutes.
  
  End result.
  
  Dinner is served.
  
  Many optional add-ins. Black olives, salsa, sautéed peppers? But with that cheese blend? Keeping it simple works too….
  
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  Posted in Meatless mealtime | Tagged dinner, sweet potato, whole wheat tortillas
- Healthy 6 ingredient No-Bake Chocolate Mousse
  
  Posted at 9:16 pm by myfoodiecall
  
  May 10th
  Dessert for a chocoholic.
  
  Chocolate Mousse.
  
  …with a whole can of “who cares what season it is” pumpkin.
  
  Pumpkin has always been my favorite go-to vegetable when I need to get one into the My Foodie Call family. Although I am all about secret sneaky ingredients, I have never felt the need with pumpkin. Added to the right combo, and it is near undetectable. It adds creaminess to pretty much anything and has an absurd amount of Vitamin A and fiber. I will always sing praise for pumpkin.
  
  No Bake Chocolate Pumpkin Mousse
  
  Start with your crust.
  
  My go-to, whole wheat crust. If I were super ambitious I would make my own crust…but I’m not. 🙂
  - Ingredients
  - 1 can of pumpkin (not pumpkin pie filling)
  - 1 tsp pure vanilla extract
  - 2 tsp unsweetened cocoa powder
  - 1/4 tsp salt
  - 1 1/4 cup chocolate chips
  - 1-2 TBS honey
  Melt the chocolate in the microwave in 15-20 second intervals, stopping to stir in between.
  
  I use Ghirardelli 60% dark chips.
  
  Next pile all ingredients into a food processor. Process until it is like velvet…creamy and smooth. Pour into a pie crust. Chill in the fridge for a few hours.
  
  Ready for the fridge. The longer it chills the better, as it will firm up nicely.
  
  We do frozen cool whip. It kind of tastes like ice cream.
  
  Perfect combo.
  
  Mr. Foodie Call loved this pie. It is always good sign if a dessert can pass the man test.
  Posted in Desserts | Tagged chocolate, pumpkin mousse, pumpkin pie
- Vegan Mac n’ Cheese (that even a cheese addict will love)
  
  Posted at 8:17 pm by myfoodiecall
  
  May 1st
  Vegan Mac n Cheese. Perfect for anyone wanting to eliminate or even reduce their dairy intake.
  
  Love Mac n’ Cheese. Too bad I do not do the cheese thang anymore. From time to time I still make the Annie’s Organic Shells n’ Cheese for the My Foodie Call kids. Usually when I am in a rush, feeling super lazy, or they have friends over. For myself, I feel better staying dairy-free as much as possible. With that being said, I do have cravings and am always on the hunt for an awesome Vegan (dairy-free) Mac n’ Cheese. This recipe is adapted from a recipe that I found on allrecipes.com. Of course, I modified it until it met my health standards. Of course.
  
  Gather your ingredients and let’s get started!
  
  The goods.
  
  Healthy Vegan Mac n’ Cheese
  
  16 ounce package of whole wheat macaroni, rotini, ziti (or whatever floats your boat)
  
  2 tablespoons extra virgin olive oil (for sauteing your onion)
  
  1 medium onion, chopped
  
  2 cup cashews (soak these babies in water for 2 hours to help soften. This is the key ingredient that helps create a creamy, velvety, non-dairy base)
  
  2 lemons (for squeezing and juicing!)
  
  1 2/3 cups water
  
  salt to taste
  
  1/3 cup extra virgin olive oil (for your cheese sauce)
  
  1 (7-8 oz) jar roasted red peppers, drained (do not skip this. This really helps the flavor in this recipe)
  
  6 tablespoons nutritional yeast (did you order this yet?)
  
  2 teaspoons garlic powder
  
  1/4-1/2 cup whole wheat bread crumbs (optional, but recommended)
  
  Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray your 9×13 pan with non-stick spray.
  2. Cook pasta according to directions. Transfer to a medium baking dish.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned.
  4. In a high-speed blender (or food processor), mix cashews, juice from 2 lemons, water, and salt. (Note: if you are using a food processor, you will need to do it in two batches because it may be a bit too much water for a 9 cup processor. No leaky messes!)
  5. Gradually blend in sautéed onions, olive oil, roasted red peppers, nutritional yeast, and garlic powder. Blend until smooth.
  6. Thoroughly mix cheese sauce with the pasta.
  7. Sprinkle with whole wheat bread crumbs if so desired.
  8. Bake 30-40 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
  It could be left just like this, but I like a crunchy topping.
  
  So excited.
  
  Dairy free, healthy, and so tasty….
  Posted in Meatless mealtime | Tagged cashew, nutritional yeast, nuts, vegan, vegetarian, whole wheat pasta
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