My Foodie Call

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  • Monthly Archives: April 2014

    • Whole Wheat Zucchini Muffins (vegan)

      Posted at 8:00 pm by myfoodiecall
      Apr 29th

      Guess what? Zucchini season is upon us. You know what this means? I will use and make zucchini dishes for the next few months and drive my family crazy. As a matter of fact, I think I may have to revisit zucchini cheese casserole recipe. But for today’s post I am sharing a recipe that I made last week that is completely vegan and is very low-fat.

      Vegan Zucchini Muffins

      Vegan Zucchini Muffins

      Vegan Zucchini Muffins

      • 2 cups whole wheat pastry flour
      • 1/2 cup flaxseed meal
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 1 teaspoon salt
      • 2 teaspoons cinnamon
      • 1/2 tsp ground ginger
      • 1/4 cup grape seed oil (or canola)
      • 1/4 cup unsweetened applesauce
      • 3/4 cup agave nectar
      • 3/4 cup almond milk (or soy milk, or any other non-dairy milk)
      • 1 tablespoon pure vanilla extract
      • 2 cups shredded zucchini
      1. Preheat the oven t0 325 degrees.
      2. Line a 12-cup muffin tin with paper liners.
      3. In a medium bowl, whisk together the flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, and ginger.
      4. In a smaller bowl, combine the oil, applesauce, agave nectar, almond milk, and vanilla.
      5. Slowly add wet ingredients to the dry ingredients and stir until the batter is combined, being careful to not over mix.
      6. Add the zucchini and gently fold into the mixture.
      7. Distribute batter into muffin tins.
      8. Bake the muffins on the center rack for 20-24 minutes, pretty much until the top is lightly browned.
      Not bad for an eggless, healthy muffin.

      Not bad for an eggless, healthy muffin.

       

      Posted in Breakfast, Snacks | Tagged vegan, whole wheat, zucchini
    • Pesto Pizza in a snap

      Posted at 9:00 pm by myfoodiecall
      Apr 27th

      This family loves pesto. This is slightly shocking to me because they are not too big on fresh herbs. As we all know, pesto has lots of basil. In regards to fresh herbs in recipes, I am pretty used to putting way less than is called for. Especially Cilantro. While I love Cilantro, here is what the family says about Cilantro:

      • tastes like soap
      • tastes like garbage
      • is disgusting
      • tastes like multiple toilet analogies

      But back to the pesto. My kids do like pesto. On pretty much anything.

      Here is an easy pizza recipe. If you do not have time to make your own, just buy the store pesto, but really it’s easy!

      Pile the ingredients in...and whir up that food processor.

      Pile the ingredients in…and whir up that food processor.

      Also, I like to use walnuts in my pesto. Cheaper than pine nuts and healthier! Here is the recipe I used.

      Basil Walnut Pesto

      Ingredients

      • 2 cups gently packed fresh basil leaves
      • 2 large garlic cloves, minced
      • 1/2 cup grated parmesan cheese
      • 1/3 cup walnuts
      • 1/2 teaspoon salt
      • 1/4 teaspoon freshly ground black pepper
      • 2/3 cup extra virgin olive oil

      Directions

      1. Add walnuts and garlic to food processor and process until coarsely chopped.
      2. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
      3. With the processor running, slowly pour the olive oil through the feed tube and process until blended.
      4. Add the Parmesan and process 40-60 seconds more.

      Next grab a jar of these.

      Next take a jar of these. Fine chop them.

      Fine chop them.

      Spread some pesto and red peppers on your crust and cook according to package directions.

      I was a little unsure how the family would do with the roasted red peppers.

      This here is an organic wheat crust from Trader Joe’s. You could use a Whole Wheat Boboli if it’s easier. This pizza is light on the roasted red peppers because I was a little unsure how the family would react. I had visions of them all being picked off and tossed on their napkins. :/

      They ate this pizza without a second thought so for next time the pizza gets doused with red!

      Surprisingly they ate this pizza without a second thought which means next time the pizza gets doused with red!

      Pesto Pizza

      Pesto Pizza

      Posted in Meatless mealtime | Tagged walnuts
    • Veggies and Seitan. Cooked to perfection in parchment.

      Posted at 8:00 pm by myfoodiecall
      Apr 24th

      Veggies and what??

      Seitan

      Remember this stuff from this post?

      Seitan. Are you following me?? Then you remember this stuff. If you missed it, check out this post.

      If you haven’t bought it yet, get out of your chicken breast comfort zone and give it a chance.

      Veggies and Seitan

      Veggies and Seitan

      Do this.

      Do this.

      Start with your cut veggies, marinade, and Seitan.

      Add vegetables like so...

      Spoon mixture onto parchment like so…

      Fold and wrap like so...

      Fold and wrap like so…

      Tuck ends under so your veggies do not fall out.

      Tuck ends under so your veggies do not fall out.

      Transfer to a pan and roast it up.

      Transfer to a pan. Roast it up.

      Plate it.

      And done. Perfectly cooked and fool-proof. Trust the parchment!

      Veggies and Seitan

      (Cooked to perfection in parchment)

      • the juice of one orange
      • 2 Tbs extra virgin olive oil
      • 3 cloves garlic, minced
      • ¼ tsp black pepper
      • 3 cups broccoli florets
      • 5-6 carrots, sliced on bias
      • 1 8-oz. pkg. Seitan, drained and sliced (if it is not already cubed or in pieces)
      • ½ cup dried cherries (or cranberries)

      Directions

      1. Preheat oven to 400°F.
      2. Cut 5 sheets of parchment paper, and set aside.
      3. Whisk together orange juice, oil, garlic, and pepper in large bowl. Add broccoli, carrots, parsnips, Seitan, and dried cherries and toss to coat with juice mixture. Season with salt and pepper, to taste.
      4. Arrange 1/5 of vegetables on one sheet of parchment. Fold parchment over 
food overlapping, then tuck in sides. Flip over onto baking sheet (so that tucked sides are down…trap that heat!)
      5. Repeat with remaining vegetables and parchment.
      6. Bake for 15 minutes. Let stand 2 minutes before serving.
      7. Serve on top of grain of choice. Brown rice, farro, or quinoa. I did quinoa this time 🙂

      Plate it.

      Posted in Meatless mealtime | Tagged broccoli, carrots, quinoa
    • Spring Break Vegan Feast

      Posted at 8:00 pm by myfoodiecall
      Apr 22nd

      Yikes. It’s been a week since my last post. I don’t like to go that long between posts.

      Three days is usually the longest I like to go.

      We just wrapped up Spring Break. I was busy. Wish I could say busy doing what, but I guess I’ll just go with busy doing the mama thing. At least I can recall one fun thing we did.

      Check out this group...

      We had another Kids Taste and See.

      Do you remember what the Kids’ Taste and See is? I blogged about our February Kids Taste and See here.

      This event was no different from last. Different home, but still…

      Chaos ensued.

      Of course.

      What would a Kids Taste and See be without a little disorder?

      Landon took this. Quite the model, quite the photographer.

      Here is a picture Landon took of his buddy, Vaughn. Quite the photographer, Quite the model.

      For our meal preparation, we had three stations.

      Station 1: Our Spinach Mango Salad

      People got their hands dirty....

      Kids got chopping….

      And a certain little lady was stealing some of the roast corn....

      …And a certain little lady was stealing the roasted corn. She is cute enough that we will still invite her back next time.

      And another posed with the mango...

      And Miss Victoria posed with our mango…

      Station 2: Our Vegan Pesto Pasta

      Our "pesto" station.

      Here is the “pesto” station. That Vitamin B-12 sign was there to represent the benefits of that jar of Nutritional Yeast. I am pretty certain that the kids did not notice or care about this. At all.

       

      Crazy green color.

      In this picture, Devyn scoops our creamy vegan pesto into our whole wheat rotini. Nice to have some older kids to help. Kind of like another grown up!

      Station 3: Sesame Cherry Chewies

      (Dessert= All the kids care about.)

      We whirred up some peanut butter.

      We whirred up some peanut butter.

      Ditto this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.

      I “second” this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.

      Next, our peanut butter was combined with dried cherries, oats and our dessert was born.

      Corbin stirs and scoops our chewies with precision. Well, sort of. They were pretty sticky to work with.

      Here Corbin scoops our chewies with precision. Well sort of. They were pretty sticky to work with.

      We made extra peanut butter so each kid got to take some peanut butter to go.

      We had extra peanut butter so each kid got to take some for later.

      Although later seemed to be "right now."

      Although later turned into “right now.”

      As long as they were content, I guess. :)

      Hey, as long as they are content. 🙂

      Check out this group...

      Can’t believe we pulled off a group picture.

      Mango Summer Salad

      (Adapted from Cooking With Trader Joe’s-Skinny Dish)

      Ingredients:

      • 2- 5oz bags Organic Baby Spinach
      • 12 fresh basil leaves, chopped
      • 2 ripe mango, peeled and cut into chunks
      • 2 cucumbers, peeled and cut into small chunks
      • 2 medium tomatoes
      • 2 cups frozen roasted corn, thawed
      • 2-15 oz can garbanzo beans
      • 1/2 cup balsamic white vinegar
      • 4 Tbsp Slivered Almonds

      Directions:

      1. Fine chop spinach and basil
      2. Combine all ingredients in a large salad bowl. Toss and Serve.
      Spinach Mango Salad

      Spinach Mango Salad

       

       Whole Wheat Rotini with Vegan Pesto Sauce

      (From Oh She Glows)

      Ingredients:

      • 2 garlic cloves, minced
      • 2 15-oz can navy/cannellini beans (1.5 cups)
      • 1 tbsp water
      • 4 tbsp nutritional yeast
      • 4-6 tbsp fresh lemon juice
      • 1/2 tsp kosher salt
      • You can add olive oil to taste if you prefer!

      For Pesto:
      Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

      For Pasta:
      2-16 oz packages of whole wheat rotini

      Cook pasta according to package directions

      Vegan Pesto Pasta

      Vegan Pesto Pasta

       

      Sesame Cherry Chewies

      (From Cooking With Trader Joe’s- Skinny Dish)

      Ingredients:

      • 2 1/2 cups old-fashioned rolled oats
      • 1 1/2 cups organic natural peanut butter
      • 1 cup sesame seeds
      • 1/2 tsp salt
      • 1 cup agave nectar
      • 1 cup dried cherries

      Directions:

      1. Preheat oven to 375 degrees
      2. Mix together all ingredients in a bowl. Drop 1/2 inch balls onto a cookie sheet. Lightly press cookies to flatten slightly.
      3. Bake 8-10 minutes, until lightly browned. Watch carefully as these cookies can burn quickly.
      4. Cool on a rack.
      Sesame Cherry Chewies

      Sesame Cherry Chewies

      To conclude, I thought I would include two more of Landon’s photos.

      Can you tell how tall he is by this photo?

      Can you tell how tall he is by this mango pic?

      We'll work on his angles for his next photo shoot.

      Another masterpiece. We’ll have to work on his angle for his next photo shoot.

      Photographer busted making paper towel airplanes.

      Here is the aforementioned photographer, busted making paper towel airplanes.

       

       

      Posted in Meatless mealtime, Salads, Soups, and Sides, Snacks | Tagged beans, nutritional yeast, oats, peanut butter, spinach, vegan, whole wheat pasta
    • Lo Mein Noodle Salad

      Posted at 8:00 pm by myfoodiecall
      Apr 15th

       

      IMG_4476

      My daughter is a huge pasta junky. It’s a pretty safe bet that anytime we eat out she’ll get something “noodle-y” (a word??) She was the inspiration behind this next recipe except this time it was all about the Lo Mein noodles.

      Whole wheat. Even better.

      These were the noodles I started with...

      These were the noodles I started with…

      Lo Mein Noodle Salad

      Adapted from this original from Vegetarian Times.

      Ingredients

      • 8 oz. package whole wheat lo mein noodles
      • 12 Tbs. sweet chile sauce
      • 4 Tbs. lime juice
      • 1-10 oz. bag shredded cabbage
      • 2 purple carrots, sliced into thin coins (or you could just use regular carrots)
      • 1 can chickpeas, drained
      • 1/2 cup toasted unsalted cashews, chopped

      Directions

      1. Prepare lo mein noodles according to package directions.
      2. Whisk together sweet chile sauce and lime juice in a small bowl.
      3. Combine noodles, cabbage, carrots, and chickpeas in a large bowl. Add chile sauce mixture, and toss well.
      4. Top with toasted cashews.
      Lo Mein Noodle Salad

      Lo Mein Noodle Salad

      Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, cashews, garbanzo beans, whole wheat pasta
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    • You missed a call?

      • Make friends with…Bean Pasta.
      • Whole Wheat Flax ‘N Apple Muffins
      • Small changes…Eat what’s in season.
      • Whole Wheat Broccoli Mac N Cheese
      • What I pack my kid.
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  • The Stuff

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    • Desserts
    • Make friends with…
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    • Pancake Day
    • Random stuff
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    • Small changes
    • Snacks
    • What I pack my kid.
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