Category: Meatless mealtime

• Vegetarian Enchilada Bake- Perfect for someone that thinks they can’t have a meatless meal. Ha!

  Posted at 6:06 pm by myfoodiecall

  May 6th

  This was one of the very first vegetarian recipes that I made for my family. This recipe is adapted from the PETA organization and isn’t the healthiest recipe on the planet, but it will suffice. I am a big fan of “transition meals” aka fake meats that make it easier for people to try and live meat free. This is a great transition meal and is a thumbs up for all ages.

  Enchilada Bake

  12 oz. vegetarian burger crumbles
  1 packet taco seasoning
  2 15.5-oz. cans enchilada sauce
  18 corn tortillas
  1 15.5-oz. cans pinto beans, drained
  2 green onions, chopped
  2 cups vegan cheddar cheese, shredded
  1 4.5-oz. can diced green chilies
  2 cups tortilla chips, finely crushed (try to find a bag with 3+ grams of fiber)

  • Preheat the oven to 375°F.
  • In a small bowl, combine the burger crumbles and taco seasoning and set aside.
  • Spray a 9-inch by 13-inch pan with oil.
  • In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 1 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
  • Remove the foil, top the entire casserole with the crushed tortilla chips, and bake for another 15 to 30 minutes or until bubbly and browned.

  Makes 6 servings

  

  Posted in Meatless mealtime | Tagged beans, enchilada, vegetarian

• Easy, Healthy Stuffed Peppers

  Posted at 2:11 pm by myfoodiecall

  Apr 24th

  3 cups cooked brown rice
  1 (15oz) can black beans, drained and rinsed
  1 (16oz) jar salsa
  4 bell peppers, sliced in half (remove stems and seeds)
  1/4 cup chopped cilantro (optional, but I am a bit obsessed with cilantro these days, so do it!)
  Sliced avocado (for the side, optional but healthy, healthy, healthy)
  Vegan cheese to top it (optional)
  Preheat oven to 350
  In large bowl, mix rice, beans, and salsa. Stuff mixture into pepper halves and place in a baking dish. Top with optional vegan cheese. Cover with aluminum foil and cook until tender. 30-40 minutes.
  I plan to put these all on a bed of spinach. The leftover mixture I will use it tomorrow to stuff in whole wheat tortilla. Yummo!
  Posted in Meatless mealtime | Tagged brown rice, pepper

• 4 ingredient Sweet Potato and Bean Burritos that you can make in your sleep

  Posted at 9:21 pm by myfoodiecall

  May 19th
  

  well…not really in your sleep, but they are super easy. Sweet potato, beans, and cheese. Told you it was easy.

  The My Foodie Call family is in the process of moving out-of-state so all meals have to be fast and to the point. There are many ways you could fancy up this basic recipe, but here is what went down at this house tonight.

  Whole Wheat, Sweet Potato and Bean Burritos

  The ingredients

  • Whole wheat tortillas
  • 1 can of Refried beans (fat-free, no lard in this household)
  • 2 large sweet potatoes (or 3-4 small ones)
  • Shredded cheese of choice

  Step 1: Cook your sweet potato in your oven at 400 degrees. Let cool, peel from skins, and mash in a bowl. (I cooked roughly 1.5 pounds worth)

  

  Step 2: Preheat oven to 375 degrees.

  Step 3: Layering…

  

  First refried beans…

  

  Then your whopping dose of Vitamin A and fiber for the day…(your sweet potato)

  

  Next add your shredded cheese of choice. I did a mixture.

  

  Fold and roll, baby!

  

  I made 5 of these bad boys, but you could play around with the portions a bit. Kind of fool-proof.

  Step 4: Pop it in the oven for 15 minutes.

  

  End result.

  

  Dinner is served.

  Many optional add-ins. Black olives, salsa, sautéed peppers? But with that cheese blend? Keeping it simple works too….

  Posted in Meatless mealtime | Tagged dinner, sweet potato, whole wheat tortillas

• Vegan Mac n’ Cheese (that even a cheese addict will love)

  Posted at 8:17 pm by myfoodiecall

  May 1st
  

  Vegan Mac n Cheese. Perfect for anyone wanting to eliminate or even reduce their dairy intake.

  Love Mac n’ Cheese. Too bad I do not do the cheese thang anymore. From time to time I still make the Annie’s Organic Shells n’ Cheese for the My Foodie Call kids. Usually when I am in a rush, feeling super lazy, or they have friends over. For myself, I feel better staying dairy-free as much as possible. With that being said, I do have cravings and am always on the hunt for an awesome Vegan (dairy-free) Mac n’ Cheese. This recipe is adapted from a recipe that I found on allrecipes.com. Of course, I modified it until it met my health standards. Of course. 

  Gather your ingredients and let’s get started!

  

  The goods.

  Healthy Vegan Mac n’ Cheese

  16 ounce package of whole wheat macaroni, rotini, ziti (or whatever floats your boat)

  2 tablespoons extra virgin olive oil (for sauteing your onion)

  1 medium onion, chopped

  2 cup cashews (soak these babies in water for 2 hours to help soften. This is the key ingredient that helps create a creamy, velvety, non-dairy base)

  2 lemons (for squeezing and juicing!)

  1 2/3 cups water

  salt to taste

  1/3 cup extra virgin olive oil (for your cheese sauce)

  1 (7-8 oz) jar roasted red peppers, drained (do not skip this. This really helps the flavor in this recipe)

  6 tablespoons nutritional yeast (did you order this yet?)

  2 teaspoons garlic powder

  1/4-1/2 cup whole wheat bread crumbs (optional, but recommended)

  Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray your 9×13 pan with non-stick spray.
  2. Cook pasta according to directions. Transfer to a medium baking dish.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned.
  4. In a high-speed blender (or food processor), mix cashews, juice from 2 lemons, water, and salt. (Note: if you are using a food processor, you will need to do it in two batches because it may be a bit too much water for a 9 cup processor. No leaky messes!)
  5. Gradually blend in sautéed onions, olive oil, roasted red peppers, nutritional yeast, and garlic powder. Blend until smooth.
  6. Thoroughly mix cheese sauce with the pasta.
  7. Sprinkle with whole wheat bread crumbs if so desired.
  8. Bake 30-40 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

  

  It could be left just like this, but I like a crunchy topping.

  

  So excited.

  

  Dairy free, healthy, and so tasty….

  Posted in Meatless mealtime | Tagged cashew, nutritional yeast, nuts, vegan, vegetarian, whole wheat pasta

• Whole Wheat BBQ pizza (vegetarian)

  Posted at 6:32 pm by myfoodiecall

  Apr 6th

  Whole wheat pizza dough. Delicious base for pretty much anything. One of those staple items that appears on our weekly grocery list. Tonight I decided to switch up the routine a bit and do a southwestern style pizza, minus the chicken.

  

  Who doesn’t like pizza for dinner??

  The goods

  

  Tomato+bean+corn= healthy topping

  

  The cheese: I used Daiya, a non-dairy alternative, but any shredded cheese will do. I won’t judge. Promise.

  

  Basic ingredients: BBQ, Corn Meal, Pizza Dough. Nothing sketchy that you can’t pronounce.

  On to the recipe…

  Whole Wheat BBQ and Black Bean Pizza

  Ingredients

  1 tomato, diced

  1 cup canned black beans (rinse those babies. Get rid of the goop!)

  1 cup frozen, then thawed corn kernels

  1-2 tablespoons cornmeal

  1 package store-bought whole wheat pizza dough (Mine is from Trader Joe’s. Most stores sell them. Just be sure the first ingredient says “whole wheat” and not “enriched wheat”. Enriched= bad.)

  1/3 cup barbecue sauce (Find one without HFCS. High fructose corn syrup= evil.)

  1 cup shredded cheese of choice (I used Daiya because I like to keep it dairy free, but any cheese would work. Cheddar, mozzarella…it’s all good.)

  
  

  1. Preheat oven to temperature on pizza dough directions. Spray pan if using a non-stick pizza pan.
  2. Combine tomato, beans, and corn in a medium bowl.
  3. Sprinkle cornmeal onto pizza pan.
  4. Spread dough onto pan.
  5. Spread barbecue sauce on the dough. Top with the cheese and  tomato, bean, corn mixture.
  6. Cook for 10-15 minutes depending on your oven and desired “crisp” needs.

  

  Spread it.

  

  Top it.

  

  Cook it.

  

  Cut it.

  

  Devour it.

  By the way, this pizza is fabulous cooked on the grill. I would have fired it up, but mine is out of commission. Wagh.

  Posted in Meatless mealtime | Tagged pizza, vegetarian, whole wheat pizza dough

• 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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