My Foodie Call

Category: Meatless mealtime

• 

  Easy swordfish kabobs with a super easy marinade

  Posted at 9:37 pm by myfoodiecall

  Aug 8th

  So I decided to switch things up on the old grill. So glad I did. Check out this easy recipe. It was great. For any of you meat lovers out there, try this. You will not miss the meat. Swordfish is hearty. Try it. Promise.

  • First soak your wooden kabob sticks. This is a necessary step because your  kabobs will burn and become a big old mess on your grill. Not that this has ever happened to me….
  • Cut 1-2 pounds swordfish into 1 1/2″ cubes
  • Chop various vegetables and fruits to about the same size so that they cook evenly. I used mushrooms, peppers, onions, and pineapple chunks that I had left over from an earlier snack.
  • Grab a large ziplock bag. Marinade time!
  • In your large ziplock combine 2-3 tablespoons olive oil, 2-3 tablespoons honey mustard, and the juice of 1-2 lemons (this all depends on how much fish you chose to use).
  • Place all cut fish in your plastic bag for 30 minutes to a few hours. Let those babies soak!

  When you are ready to grill, thread your soaked sticks by alternating fish and veggies. When your kabobs are full, use remaining marinade to coat the vegetables.

  

  Before you grill…

  Perfection.

  Posted in Meatless mealtime | Tagged grill, kabobs, swordfish, vegetables

• Broccoli wraps that actually ROCK.

  Posted at 7:21 pm by myfoodiecall

  Aug 5th

  So these wraps were a whipped brainstorm that actually worked out fantastic. Love when that happens, and trust me, many times my brainstorms are a bust. I was in a rush, had been traveling and had to come up with a lunch idea for 9 people. We had relatives visiting that were vegetarian and this fit the bill nicely because this recipe was light, sans meat, and oh so tasty.

   Whole Wheat Broccoli Slaw Wraps

  • 1 package broccoli slaw
  • 1 green apple, chopped
  • 1/4 cup raisins
  • 1/4 cup gogi berries (or more raisins, don’t panic if you don’t have gogi berries)
  • 1/2 cup sunflower seeds
  • 1/4-1/2 cup Trader Joe’s Red Wine and Olive Oil vinaigrette dressing (or any kind of oil based dressing. No ranch!)
  • hummus (garlic, red pepper, plain jane will work too!)
  • 12 Whole Wheat tortillas

  Lets get started…

  Mix 1 package of broccoli slaw…

  

  Broccoli slaw. Doesn’t have to be Trader Joe’s brand. Walmart sells bags of these. No excuses.

   With one chopped green apple…

  

  For that flavor kick.

  Add your raisins…

  

  For a touch of sweetness.

  Add your gogi berries…

  

  That’s the stuff right here. So good for you. (or skip this and add more raisins)

  Add the sunflower seeds…

  

  For extra crunch.

  Add your oil-based dressing and stir well….

  

  Looks like this. You really could have a party for one and just devour this on your own. Rockin salad.

  Now spread a layer of hummus on your tortilla…

  

  This is roasted red pepper hummus. You pic your fave and run with it.

  Add your filling…

  

  Now you are in business.

  Fold ends in, roll, and tuck your filling as you go. Stack and serve.

  

  Don’t forget to bow after

  What is your favorite “on the fly” lunch?
  Posted in Meatless mealtime | Tagged broccoli slaw, gogi berries, vegetarian, wrap

• Vegetarian pigs in a blanket

  Posted at 8:42 pm by myfoodiecall

  Jul 24th
  

  Vegetarian pigs in a blanket

  Every once in a while I want to feed my kids some traditional “kid food”. I am certain tire of quinoa, beans and my other go-to vegetarian staples. That being said, I am not going to spend hours in the kitchen to make that happen. And it’s summer. Quick eats as a rule.

  In comes this recipe…

  First pre-heat your oven to 350 degrees.

  Next, my ingredients:

  Asparagus, Crescent rolls, and Smart Dogs (or any vegetarian hot dog)

  

  The goods

  

  Unroll the crescent dough…

  

  Trim your ends

  

  Slice your precut triangles in half. Usually there are 8, so end result will be 16 dough triangles.

  

  Cut your veggie dogs and asparagus in half.

  

  Wrap and roll! Some are prettier than others.

  

  I placed mine on a sheet of wax paper for easy clean up. Bake for 12-14 minutes. (until lightly browned)

  

  End result. Yummo. FYI, these are gone.

   

  Posted in Meatless mealtime | Tagged asparagus, smart dogs, vegetarian, veggie dogs

• A life changing kitchen contraption.

  Posted at 9:31 pm by myfoodiecall

  Jun 3rd

  Do you know what a spiralizer is??

  

  It makes noodles from produce. This particular post will target zucchini because as usual, thanks to my CSA, I have an overabundance of zucchini. I am a fan of putting it in my baked goods, but frankly I am feeling less than inspired by the banana/zucchini muffins I have inundated my family with. Enough’s enough. In comes the spiralizer. I actually bought this about a year and a half ago and the poor little guy has been sitting in its package. Finally pulled it out and it is so easy that I convinced my neighbors to buy one. 

  http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ

  This thing is awesome and for about $30 it can change your kitchen and health. This recipe is fab. Promise. It originated from fatfreevegan with a few minor tweaks. This recipe alone will make the spiralizer worth the money. I doubled the ingredients and am certain I should have tripled it. We were scraping the bowl and fighting over garbanzos. Not good.

  Zucchini “Noodles” with Sesame-Peanut Sauce

  Ingredients

  • 6-8 small zucchini (about 2-2.5 lbs)
  • 1 red bell pepper, cut into thin strips
  • 2 tablespoons natural peanut butter
  • 1-2 tablespoons water
  • 1 tablespoon cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 cloves minced garlic
  • 1 teaspoon Sriracha or other chile sauce
  • 1 teaspoon toasted sesame oil (see note in nutrition data below.)
  • teaspoon grated fresh ginger
  • 1 can garbanzo beans, drained and rinsed

  Instructions

  1. Wash the zucchini well and trim off their ends. Use a spiralizer to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
  2. In a small bowl, whisk the peanut butter with 1 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add another  tablespoon of water, but be careful not to make the sauce too runny.
  3. Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Blend in the garbanzo beans.
  4. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)

  

  Although using zucchini instead of spaghetti doesn’t sound super exciting for the taste buds, this recipe will change your mind. It is fantastic and bursting with flavor. Besides… who can stand another zucchini bread.

  Posted in Meatless mealtime | Tagged spiralizer, Sriracha, zucchini noodles

• Mexican Potato Hash from Cooking With Trader Joe’s Cookbook

  Posted at 2:28 pm by myfoodiecall

  May 30th

  I love Trader Joe’s. If you are lucky enough to have one near you, I am certain you know why. Where else can you buy organic for the price of supermarket conventional produce? It is an all around win at TJ’s although with that being said, you do need to be careful of the frozen, packaged meals. Monstrous sodium. But all in all, the sprouted bread, quinoa, organic peppers. Score. Oh and they give out shot glass-sized coffee samples. :).

  This recipe was slightly modified from Cooking With Trader Joe’s, Skinny Dish!

  Mexican Potato Hash

  3-4 tsp coconut oil

  4 medium red potatoes, cut into small chunks (leave the peel: fiber, baby!)

  2 medium sweet potatoes, again, cut into small chunks

  3 long carrots, put through the shredding blade of your food processor

  3/4 cup veggie broth

  1 (12 oz) package veggie sausages, diced (any other meatless chorizo, something spiced!)

  1) Heat oil in a large skillet. Add potatoes and carrots, and cook, covered, until the potatoes start to brown. About 5 minutes.

  2) Add Veggie broth and diced veggie sausages.

  3) Continue to cook, stirring occasionally, until potatoes are soft.

  4) Serve hot by itself, or with salsa, Sriracha, Vegan sour cream! Sky is the limit!

  

  

  Posted in Breakfast, Meatless mealtime | Tagged Meatless sausage, sweet potatoes, Trader Joe's

• 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.

• Categories

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  • Desserts
  • Make friends with…
  • Meatless mealtime
  • Pancake Day
  • Random stuff
  • Salads, Soups, and Sides
  • Small changes
  • Snacks
  • What I pack my kid.

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