Meatless mealtime | My Foodie Call | Page 12

Category: Meatless mealtime
- Easy, Egg-less Bell Pepper Quiche
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 23rd
  Sounds like an oxymoron right? How can you make a quiche without egg?
  
  Here’s how.
  
  Gather your veggies and cooking stuff.
  
  Cook and soften your peppers. My helper’s little paw stirring it up. 6 year old’s help is not required, but it really brings out the flava!
  
  Gather more stuff.
  
  Pulse your tofu and baking powder a few times in the food processor.
  
  Add your yogurt, mustard, nutritional yeast, flour, and onion powder. Stir it up.
  
  Add cooked peppers. Stir.
  
  Press into sprayed pan. Add optional cheese.
  
  End result. Egg-free.
  
  Egg-free, Crustless Quiche
  
  Serves 3-4
  
  Ingredients
  - 5-6 oz of extra firm tofu, crumbled
  - 1 tsp. baking powder
  - ½ cup plain greek yogurt
  - 1 tbsp Dijon mustard
  - 3 tbsp nutritional yeast
  - 2 tbsp flour of choice (I used whole wheat)
  - 1 teaspoon onion powder
  - 1 tbsp olive oil
  - 1 cup chopped organic bell peppers (Alternately, you could use any chopped vegetable, but the saute time might vary.)
  - salt and pepper, to taste
  - 1/4 cup Daiya shredded cheese (optional)
  Directions
  1. Preheat the oven to 375 F.
  2. Spray quiche pan or springform pan (that is all I had!)
  3. Lightly sauté the vegetables in oil, about 4-5 minutes. Season with salt and pepper.
  4. Mix together remaining ingredients (crumbled tofu, greek yogurt, mustard, nutritional yeast and flour)
  5. Stir in the sautéed peppers.
  6. Spoon the mixture into the pan, spreading to the edges.
  7. If using cheese, sprinkle on top.
  8. Bake for approximately 24-30 minutes. This will depend on what size pan you use. Basically cook it until the edges are browning and the top has gotten good and crusty. Cool for at least 10 minutes before cutting and serving.
  Posted in Breakfast, Meatless mealtime | Tagged nutritional yeast
- Bring it On, Brussels Sprouts Wrap. This post is overdue.
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 20th
  Do you know that someone from the My Foodie Call crew won a contest that got him to the White House?
  
  Guess whose hand that is on the chair?
  
  Corbin entered a contest called The Healthy Lunchtime Challenge. The idea was to build a recipe that was healthy and followed the My Plate guidelines for Michelle Obama’s Let’s Move campaign. There was one winner from each state and guess who won for South Carolina? Yup. Corbin. The recipe was original and all his. Yes, I helped him mold it a bit of course, but the concept was all Corbin. He wanted brussels sprouts, he wanted chia seeds and you know what? It really worked. It was fantastic.
  
  This was Corbin the first time he made this recipe. Little did he know that he would make this 5,000,000 more times…
  
  And that it would get him to the White House.
  
  I may be biased, but he kind of looks like he is right at home, no?
  
  Here is the recipe:
  
  What’s For Lunch?
  
  Bring it On, Brussels Sprout Wrap!
  
  What you need:
  
  10 whole wheat tortillas
  
  The Filling:
  
  2 tablespoons coconut oil
  
  1 can organic pinto beans (rinsed and drained)
  
  10 0z brussels sprouts (finely chopped or put through the shredding blade of your food processor)
  
  1 packet taco seasoning-1.3oz (or use 4 Tablespoons of “Healthier Taco Seasoning Recipe” *see below)
  
  The Tortilla Spread:
  
  2 small avocados
  
  juice of 2 limes
  
  2 tablespoons chia seeds
  
  INSTRUCTIONS
  1. In a large skillet or frying pan, heat coconut oil over medium heat. Add brussels sprouts and taco seasoning and cook 3-5 minutes, or until sprouts soften and wilt slightly. Add drained pinto beans to brussels sprouts mixture. Lower heat and cook for another 2-3 minutes, stirring in between to heat throughout. Remove from heat when cooked.
  2. In a small bowl, mash the avocados together with the lime juice until you form a creamy paste. Sprinkle 2 tablespoons chia seeds throughout the avocado, stirring the paste to avoid clumping.
  3. Assemble your wrap: Spread a thin layer of the avocado mixture on a tortilla. Top with brussels sprouts/bean mixture. Roll up the tortilla, tucking the sides as you roll. Eat. Marvel at your meatless masterpiece.
  *Healthier Taco Seasoning (you only use 4 Tablespoons of this, you will have extra!)
  
  4 tablespoons chili powder
  
  1 teaspoon garlic powder
  
  1 teaspoon onion powder
  
  1 teaspoon dried oregano
  
  1 tablespoon paprika
  
  3 tablespoon ground cumin
  
  1 tablespoon salt
  
  1 tablespoon black pepper
  
  To wash it down (your drink!):
  
  2/3 cup low-fat plain kefir
  
  1/3 cup pomegranate juice
  
  Combine kefir and juice. Stir well. Insert big straw. Slurp.
  
  Just some guy….
  
  Mama Foodie Call had to sneak in for one.
  Posted in Meatless mealtime, Random stuff | Tagged Brussel sprouts, vegan
- Slow cooker vegetarian “chicken” and potatoes
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 19th
  It is time for a slow cooker meal.
  
  Love the slow cooker. Now that it is cooling off a bit outside, I will definitely be re-visiting my friend on a regular basis. Here is what you do:
  
  Gather this.
  
  Add your potatoes and chopped “faux chicken”.
  
  Add the rest of your goods. Stir. Set it and forget it.
  
  Slow Cooker “Chickenless” Chicken and Potatoes
  
  serves 5 or 6
  - 1 bag Fingerling Potatoes
  - 1 12 oz package faux chicken, chopped into cubes (I used Beyond Meat purchased from Whole Foods
  - 1 (25.5 oz) jar marinara sauce of your choice
  - 2 onions finely chopped
  - 1 cup vegetable broth
  - 1/2 cup chopped fresh parsley
  Directions
  1. Wash potatoes.
  2. Combine potatoes,” chicken”, pasta sauce, onion and broth in slow-cooker.
  3. Cook on low for 7 to 8 hours or until potatoes are tender. Mix in parsley and serve.
  Add a side of bread and dinner is done.
  Posted in Meatless mealtime
- Healthier Alfredo Sauce (and Dairy Free. Woot Woot)
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 17th
  Like a good cream sauce minus the cream? Got one for you.
  
  Get this stuff.
  
  Ingredients for the sauce.
  
  Cook this stuff.
  
  Your grain.
  
  Wind up with this.
  
  Dairy free Alfredo.
  
  Here is your recipe.
  
  Dairy Free Alfredo Sauce
  
  I poured mine over whole wheat angel hair pasta
  - 16 oz (1 lb) box of Whole Wheat Angel Hair
  - 2 1/4 cups cashews
  - 1 (2.5 oz) package of pine nuts
  - 1 tablespoon lemon juice
  - 2 cloves garlic
  - 1 1/2 cups water
  - 1 teaspoon thyme spice
  - 1/2-1 teaspoon sea salt
  - 2 tablespoons extra virgin olive oil
  - 1/2 cup Daiya mozzarella cheese (or regular mozzarella cheese if you do not care about it remaining dairy-free)
  What to do:
  
  1) Put all ingredients (except for your Daiya) in your high-speed blender or food processor. Blend until it is super creamy. It may take some time, be patient!
  
  2) Cook your pasta according to package directions.
  
  3) Drain and then return to the pan.
  
  4) Add your Daiya cheese to the heated pasta and stir to combine. The heat of the pasta should help melt it down.
  
  5) Add your sauce. Gently stir to combine.
  
  6) Enjoy!
  
  This is the Daiya on the warm pasta.
  
  Add your sauce.
  
  I did angel hair. You could do fettucine of course.
  
  Disclaimer: My 9 year old did not like this recipe. Everyone else did :).
  Posted in Meatless mealtime | Tagged cashew, vegan
- Tempeh Sloppy Joes
  
  Posted at 8:44 pm by myfoodiecall
  
  Sep 10th
  Hey remember tempeh? Here is another idea.
  
  Tempeh sloppy joe
  - 1/2 cup plus 3 tablespoons ketchup
  - 1/4 cup yellow mustard
  - 4 tablespoons honey
  - 1 1/5 tablespoon soy sauce
  - 1 1/5 tablespoon apple cider vinegar
  - 1/4 teaspoon each cinnamon, chili powder, and pepper
  - 1 package of organic tempeh, chopped and crumbled
  - Whole Wheat hamburger rolls
  Your stuff.
  
  Add to saucepan.
  
  Stir it up. Cook until light bubbles form.
  
  Thin slice tempeh.
  
  Then cube it.
  
  Mash it.
  
  Bake it.
  
  Whole wheat roll.
  
  Awesome.
  
  Directions:
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except for tempeh in a small pot on the stove top.
  3. Turn on low and heat for five minutes. Stir periodically.
  4. Add in crumbled tempeh. Stir and mash.
  5. Pour in sprayed casserole dish and place in oven.
  6. Cook for 30 minutes (stir occasionally)
  7. Scoop onto toasted bun
  Posted in Meatless mealtime | Tagged tempeh
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