Meatless mealtime | My Foodie Call | Page 11

Category: Meatless mealtime
- 5 Ingredient Lentil-Stuffed Delicata Squash
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 9th
  Do you know what these crazy things are?
  
  Delicata squash. Fancy name, fancy taste.
  
  5 ingredients. Seriously.
  
  5 Ingredients, 5 Steps
  
  Ingredient 1
  
  Delicata squash.
  
  Ingredient 2
  
  Package of lentils. (If I were more ambitious I would cook my own lentils. But…I’m not. Maybe when my kids are off in college. Sigh…..)
  
  Ingredient 3
  
  Marinara.
  
  Ingredient 4
  
  Bread crumbs.
  
  Ingredient 5
  
  Vegan “parmesan”.
  
  Step 1
  
  Slice in half.
  
  Step 2
  
  Scoop seeds out.
  
  Step 3
  
  Roast.
  
  Step 4
  
  Mix your lentils, sauce, and vegan parm.
  
  Step 5
  
  Sprinkle with bread crumbs and bake!
  
  5 Ingredient Lentil-Stuffed Delicata Squash
  
  Ingredients:
  - 3 delicata squash
  - 1 package lentils 17. 6 oz (or 2 1/2 cups cooked lentils)
  - 2 cups of your favorite marinara sauce
  - 1/2 cup Vegan Parmesan (alternately, you could just use nutritional yeast or regular parmesan if you are not dairy-free)
  - Bread crumbs
  1. Preheat the oven to 350 degrees
  2. Unless you have really good knives, you’ll want to microwave your squash for a couple of minutes before cutting into them. I do not :(. I pierce the squash 7 or 8 times and then pop them in the microwave for 2 or 3 minutes to soften a tiny bit.
  3. Slice in half. Scoop out the seeds. Place on baking sheet and cook for 50-60 minutes or until soft.
  4. While the squash is cooking, mix lentils, sauce, and almond parmesan.
  5. When squash is done, scoop mixture into hollowed out squash. Sprinkle with bread crumbs.
  6. Bake for 10 more minutes.
  Good stuff.
  
  So easy and effortless.
  Posted in Meatless mealtime | Tagged nutritional yeast
- What we ate last night.
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 5th
  
  Pizza. Hardly innovative. Heck I didn’t even make the dough.
  
  Nobody said the My Foodie Call life was glamorous.
  
  Just thought I would show you last night’s dinner.
  
  Pizza night in a snap.
  
  Sautéed onions, sliced black olives, lightly cooked broccoli, and a blend of vegan sausage and vegan chicken.
  
  Toppings were placed on Udi’s brand individual pizza crusts. Guilt free.
  
  Vegan cheese….
  
  Made 4 of these babies…
  
  Pizza night.
  
  In a snap.
  
  Posted in Meatless mealtime | Tagged pizza, vegan
- Slow Cooker Vegan Autumn Chili
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 29th
  Warm, slow cooker meals. mmmmm…
  
  Love a good comfort meal. Especially this vegan meal with pumpkin and sweet potato. This one was going down.
  
  Look how easy…
  
  Chop your onions like so.
  
  Do the same with your red pepper.
  
  Stir up your spices and minced garlic.
  
  Chop those sweet potatoes.
  
  Combine your tomatoes and beans.
  
  1 cup of pumpkin. Sweet.
  
  The magic after 8 hours.
  
  Slow cooker sweet potato vegetarian chili
  
  Ingredients
  - 1 red onion, finely chopped
  - 1 red pepper, diced
  - 4 garlic cloves, minced
  - 2 tablespoon chili powder
  - 1 tablespoon ground cumin
  - 2 teaspoons unsweetened cocoa powder
  - 1/4 teaspoon ground cinnamon
  - 1 teaspoon kosher salt
  - 1/4 teaspoon black pepper
  - 2 14 ounce cans fire-roasted tomatoes
  - 1 cup veggie broth
  - 2 tablespoons honey
  - 1 15.5-ounce can black beans, drained and rinsed
  - 1 15.5-ounce can dark kidney beans, drained and rinsed
  - 1 medium sweet potato, cut into small pieces
  - 1 cup pumpkin
  Directions
  1. In a slow cooker, combine the onion, red pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper.
  2. Combine the tomatoes (and their liquid), beans, sweet potato, pumpkin and 1 cup veggie broth. Add to slow cooker.
  3. Cover and cook until the potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
  Add some crusty bread and call it a meal.
  Posted in Meatless mealtime | Tagged pumpkin, sweet potato, vegan
- Garbanzo, apple, and relish? Surprisingly it works.
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 28th
  Eating a plant-based diet can sometimes be difficult. Often times you find yourself resorting to the same foods time and time again. There are only so many ways to eat beans so sometimes you need to look outside of your bean burrito box.
  
  This next recipe is with garbanzo beans. Not such a shocking ingredient, but it works well with the relish. The “pickle” flavor reminds you of a deli, without the luncheon meat. Hooray for that.
  
  I think this would be great on a bed of mixed greens or as I have done, on a flatbread wrap.
  
  Check it out.
  
  Make your salad.
  
  Grab your flatbread. Grainy and seedy, of course.
  
  Add romaine.
  
  Stuff it.
  
  Wrap and slice.
  
  Gather:
  - 1 (15 ounce) can garbanzo beans, rinsed and drained
  - 1 small organic apple, chopped
  - 1/4 cup chopped celery
  - 2 oz bag of chopped pecans
  - 2 tablespoons relish
  - 1 tablespoon chopped red onion
  - 2 teaspoons dried dill
  - juice of 1 large lemon
  - Salt and pepper to taste
  Pulse the garbanzo beans in a food processor until chunky, but not mashed. Transfer to a medium bowl and add apple, celery, pecans, relish, red onion, dill and lemon juice. Stir until well combined. Season with salt and pepper. Refrigerate until ready to serve.
  
  Looks like this.
  
  Love the combination of unexpected flavors in this salad.
  
  These hold up well and taste even better on day 2.
  Posted in Meatless mealtime
- Tofu Lettuce Cups- A recipe that got a California Girl to the White House
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 24th
  As mentioned in this post, my son Corbin and I got to go to the White House this summer as part of a group that won the Healthy Lunchtime Challenge. As one of our “party favors”, we got to bring home a fantastic recipe card box with all of the winning recipes.
  
  Tofu Lettuce Cups
  
  Slowly. And I mean slowwwwwwly….I am working my way through the recipes. I am determined to make each and every one. We are only on number five, and staying in alphabetical order. This Healthy Lunchtime Challenge winner is from California and was the sweetest thing ever. We tried her recipe with a small modification. No pork. Straight up tofu. You know what? It was pretty dang good :).
  
  Here is what I did to veganize it. Not much, it was a great recipe!
  - 3 tablespoons reduced-sodium soy sauce
  - 1 tablespoon sesame oil
  - 1 tablespoon cornstarch
  - 2 teaspoons white vinegar
  - 2 teaspoons grated ginger
  - 2 teaspoons sugar
  - 2 cloves garlic, minced
  - 2 teaspoons olive oil
  - 1 block firm tofu, pressed, and cut into 1/2-inch cubes
  - 2 heads romaine lettuce, cleaned and separated into leaves
  - Toppings: 1 bag broccoli slaw, fresh cilantro, and lime slices
  Preparation:
  1. Made the sauce. In a small bowl whisk together the soy sauce, sesame oil, cornstarch, vinegar, ginger, sugar, and garlic.
  2. In a medium pan over medium heat, warm the olive oil. Add the sauce to the pan and cook, stirring frequently, until thickened, about 3 minutes. Add the tofu and cook until heated through, about 2 minutes.
  3. To serve, scoop several heaping tablespoons of the tofu mixture into each romaine lettuce “cup” then top with broccoli slaw, cilantro, and lime slices.
  No pork, no problem.
  Posted in Meatless mealtime | Tagged tofu, vegan
← Older posts

Newer posts →
- You missed a call?
- Categories
- Want an email whenever I post?
  
  Enter your email address to follow this blog and receive notifications of new posts by email.
  
  Email Address: