Meatless mealtime | My Foodie Call | Page 13

Category: Meatless mealtime
- Raw Collard wraps
  
  Posted at 7:37 pm by myfoodiecall
  
  Sep 8th
  So I have been wanting to try out these taco gorilla wraps from beautydetoxfoods.com
  
  A couple of issues that were totally my fault. I started to make them and realized I was out of salsa. doh!
  
  And out of tamari. Sigh.
  
  I made them anyway. I skipped the salsa, and used low-sodium soy sauce instead of the tamari. The verdict? I thought they were great. My kids? Meh.
  
  They thought the collard leaves were a bit too tough. So if I were to make these again, I might try to lightly steam the leaves before rolling them. The leaves were kind of snapping a bit too, so this would certainly make them more pliable.
  
  Raw Collard Wraps
  
  2 cups walnuts
  
  1 Tbs. cumin
  
  1/2 Tbs. coriander
  
  2 Tbs. low sodium soy sauce
  
  1 tsp. chili powder
  
  Collard greens, washed
  1. Process walnuts in your food processor until crumbly.
  2. Scoop walnuts into a bowl, and mix in the cumin, coriander, and chili powder.
  3. Add the soy sauce and mix again.
  4. Tear your collard green away from the center rib. You will wind up with two smaller leaves. Scoop some of your walnut mixture in the collard. Roll. It’s that simple.
  Some pictures to help your process:
  
  Pulse your walnuts in your food processor.
  
  Should look like this when done.
  
  Add your seasonings.
  
  And your low sodium soy sauce.
  
  Separate your collard leaf away from the center so that one large leaf becomes two.
  
  Roll it up.
  
  Health on a plate.
  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides
- Quinoa Corn Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 7th
  We all do quinoa right? Gluten free. Excellent protein source. Good fiber. Winner.
  
  Here is a good quinoa salad to try. It could be lunch. Could be dinner. Could be a side dish. Your call.
  
  Quinoa, black beans, tomatoes, and corn blended in with a creamy cilantro dressing.
  
  What you need to make the magic happen.
  
  Mixture before the quinoa…
  
  Zest your lime.
  
  Serve warm or chilled. Quinoa is so versatile.
  
  Quinoa Corn salad with Cilantro dressing
  
  serves 4
  - 1/2 cup quinoa
  - 1 cup veggie broth
  - 1 can black beans, drained (organic if possible)
  - 2 cups roasted corn kernels
  - 1/2 pint cherry tomatoes or 14 (quartered)
  - 2 tablespoons extra virgin olive oil
  - 1 tsp onion salt
  - 1/2 cup cilantro lime dressing (I used Trader Joe’s brand but anyone cilantro dressing would work)
  - zest of half a lime
  - salt and pepper to taste
  - 1 tablespoon chopped fresh cilantro (optional)
  1) Cook quinoa with veggie broth by adding 1/2 cup quinoa to 1 cup veggie broth. Bring it to a boil, lower heat and let simmer, covered for 15 minutes.
  
  2) Combine beans, corn, tomatoes, olive oil and salt in a bowl
  
  3) Zest your lime over your bean/corn mixture.
  
  4) Add quinoa to your mixture.
  
  5) Stir in cilantro dressing
  
  6) Add salt and pepper to taste
  
  7) Gently toss to incorporate the flavors
  
  Toss in some cilantro and call it a meal.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged quinoa
- Whole Wheat Broccoli Lasagna
  
  Posted at 8:46 pm by myfoodiecall
  
  Sep 4th
  Everyone loves a good lasagna.
  
  Lasagna with broccoli.
  
  School is back in session. Homework, nightly sports or other activities… Full speed ahead. No time to make a meal with a ton of prep involved.
  
  I have made many time-consuming lasagnas, this one not so much. This has frozen broccoli in it. Sound the alarms. Frozen. I realize that many may take issue to the idea of not using fresh, but hey it’s better than running through Chick Fil A, right?
  
  Give this one a shot. It turned out pretty good.
  
  Whole Wheat Broccoli Lasagna
  
  vegan
  - 1 (12 oz) box whole wheat lasagna noodles (use whole wheat, ok? just do it)
  - 1 16 ounce package of frozen broccoli, thawed
  - 1 14-ounce package of extra-firm tofu
  - 1 teaspoon garlic powder
  - 2 teaspoon onion salt
  - 1 teaspoon basil
  - 1 teaspoon oregano
  - 1 12 ounce package of meatless crumbles
  - 4 cups vegan mozzarella (or use regular cheese , no worries!)
  - 5 cups of marinara sauce
  Cook the lasagna noodles according to package instructions.
  
  (ok, a little prep. I lied.)
  
  Preheat the oven to 375°F.
  
  Drain and then mash the tofu in a mixing bowl.
  
  Mash tofu with the back of a fork.
  
  Chop the thawed broccoli (I let mine thaw in the fridge overnight.)
  
  Chop it as fine as you’d like. Most kids do not do “chunky”, am I right?? My kids are a tad older so I will leave it like this, but I am guessing younger kids might need it fine-chopped.
  
  To your mashed tofu add:
  
  Your chopped broccoli, meatless crumbles, garlic powder, onion salt, basil, and oregano.
  
  Getting there…
  
  Spray the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on some of the broccoli-tofu mixture. Then sprinkle some of your of shredded “cheese” and 1 cup of marinara sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and more broccoli-tofu mixture.
  
  This is after a couple of layers.
  
  Continue layering until you have used all of your noodles, tofu mixture, sauce, and cheese. I like to end my lasagna with cheese so that the kids can’t see what is underneath to minimize the complaints!
  
  Ready for the oven.
  
  Wrap the pan tightly with aluminum foil and bake for 40 to 45 minutes, until the sauce is bubbling. Then uncover switch to broil (low) for an additional 7-10 minutes. Your cheese should be lightly browned and have a little crisp to the surface layer.
  
  Out of the oven.
  
  Dinner is served.
  
  This was a slam dunk.
  
  One of my kids had 3 servings of this. Another actually said he liked it. Shocker. This child rarely compliments my food.
  
  Any fast meals for you soccer families out there?
  Posted in Meatless mealtime | Tagged broccoli, whole wheat pasta
- Zucchini Cheese Casserole
  
  Posted at 9:00 pm by myfoodiecall
  
  Sep 3rd
  
  Zucchini has taken over my house.
  
  My kids will divorce me for sure if I serve them one more zucchini dish. Add my veggie obsession to mealtime, and I guess I am asking for the heavy sighs. I still occasionally get the rolled eyes, but funny how there were no zucchini shreds left behind.
  
  Here is one of the things I have been serving up at Zucchini Central. This was breakfast, 2 Sundays ago.
  
  Zucchini Cheese Casserole
  2 cups shredded zucchini (make friends with your food processor everyone!)
  1/4 cup finely chopped onion
  1 cup shredded light cheddar cheese mix (or non-dairy Daiya cheese)
  1 tsp dried basil
  1 tsp sea salt
  1 cup whole grain pancake mix (I used Buckwheat pancake mix, but any other would work)
  3 egg whites
  4 whole eggs
  2 tablespoons olive oil
  
  Preheat oven 350F.
  Use cooking spray to coat a medium size round dish.
  In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
  In a larger bowl combine the zucchini, onion, cheese and pancake mix.
  Mix the egg mixture into the zucchini mixture. Mix well and transfer to pre-oiled dish.
  
  Bake for 45-48 minutes or until cooked through and golden.
  
  Crunchy outer coating. Warm and chewy on the inside.
  
  Posted in Breakfast, Meatless mealtime | Tagged zucchini
- Baked Potato with a nutrient dense Vegan Special Sauce
  
  Posted at 1:14 pm by myfoodiecall
  
  Aug 29th
  I rarely make baked potatoes. I just find them to be kind of boring. Its like thawing frozen peas as a side dish. Too basic.
  
  Sorry Mr. Potato. I kind of snooze when I see you.
  
  That said, I really should re-visit the baked potato more often. For the simple fact that they are loaded with fiber, potassium and have about half of your daily value requirements for vitamin C. Oh and my daughter loves potatoes. Another reason that I need to start making more baked potatoes and “normal” meals.
  
  Well. Normal-ish.
  
  Tonight we will have a baked potato bar that will include a few do-it-yourself toppings. My kids always like to top their own stuff. Taco bar, salad bar. Tonight, baked potato bar.
  
  Toppings:
  - salsa (store bought)
  - sour cream (per kids request)
  - avocado slices
  - veggie bacon crumbles
  - grilled onions
  - mango salsa
  - and my Vegan Special Sauce. This sauce has a potato base for creaminess. (Yes, more potato) Carrots for a punch of Vitamin A, and Nutritional Yeast which should be a staple in your kitchen by now right?? The sauce can be used on pasta, nacho chips, potatoes, spread on whole grain toast…
  Love this stuff.
  
  What to do:
  
  Make your sauce in advance! That way the dinner hour isn’t too crazed. Because really, what potato meal should be too time consuming?
  
  Vegan Special Sauce
  - Scrub and peel 2-3 potatoes (I say 2-3 potatoes because it depends on the size. I used 2 small sweet potatoes and 1 medium-sized russet potato).
  - 2 large carrots
  - 5-7 tablespoons nutritional yeast (to taste)
  - 1/3 cup coconut oil
  - 1/3 cup vegetable broth
  - 1-2 teaspoons honey
  Chop all potatoes and carrots.
  
  Boil until tender. Drain.
  
  Add vegetables and remaining ingredients to your food processor bowl. Process until smooth, stopping to scrape down the sides if necessary. We want creamy people!
  
  * If need be, add more veggie broth to thin the sauce to consistency you would like.
  
  Drained potato and carrot mixture.
  
  Add those cooked veggies to this concoction.
  
  Finished sauce…I like mine kind of thick.
  
  Saved until later.
  
  Ok, It’s later.
  
  Baked Potato Night
  
  Bake your potatoes.
  
  I used russet potatoes and baked them at 400 degrees for about 60 minutes.
  
  Again, here are those toppings..
  - sour cream
  - mango salsa (leftover from meal 2 nights ago)
  - avocado chunks
  - salsa
  - vegetarian bacon crumbles
  - grilled onions
  - Vegan special sauce
  A few traditional toppings, a few not so much.
  
  Where is the broccoli and cheese topping you ask??
  
  Too traditional. Maybe next time.
  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides | Tagged baked potato, nutritional yeast
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