Meatless mealtime | My Foodie Call | Page 7

Category: Meatless mealtime
- Spinach and “Sausage” Pizza Pockets (with whole wheat dough)
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 2nd
  You know those packaged pizza pockets? I used to eat them and yes, loved them. Despite how bad they were for me, I still have fond memories of those crusty things.
  
  Vegetarian Spinach and Vegan “Sausage” Pizza Pockets
  
  Here is a healthier version…pretty much homemade.
  
  Slight cheat. I cheated by using store-bought dough. Here is how this recipe unfolds…
  
  Your ingredients. Don’t like vegan cheese or sausage? Captain Obvious says, “Use regular.”
  
  Slice up your vegan sausage into quarters.
  
  Cook up with your spinach.
  
  Let your dough sit at room temperature, then roll it out.
  
  Cut into rectangles, squares, ovals…whatev…
  
  Layer your cheese, and sausage/spinach mixture on half.
  
  Fold dough on itself and seal the edges with the back of the fork.
  
  Line those whole-wheat puffy pillows up and bake. Warning: ***Your house will smell insane.***
  
  Finished product. Mine were a little overstuffed apparently.
  
  Vegetarian Spinach and Sausage Pizza Pockets
  
  Vegan Sausage and Spinach Pizza Pockets Ingredients
  - Coconut oil
  - 2 garlic cloves, minced (remember to leave your garlic alone for 10 minutes. Why?)
  - 14 oz Vegan sausage, sliced and quartered (I used Tofurkey brand)
  - 1- 6oz package baby spinach
  - 1 cup marinara sauce of choice
  - 2 packages whole wheat pizza dough
  - 1- 8 oz package mozzarella cheese
  Directions
  1. In a large skillet, heat a couple of tablespoons of your oil.
  2. Add minced garlic.
  3. Add sausage and cook over medium heat for 2-3 minutes.
  4. Add bag of spinach, adding water or vegetable broth if necessary. Cook for another 2 minutes, stirring the entire time until slightly wilted.
  5. Add marinara and stir. Turn off heat and set aside.
  6. Roll out one of the pizza doughs onto floured surface, in a rectangle shape.
  7. Cut into 6 rectangles.
  8. Sprinkle mozzarella cheese over half of each rectangle to within 1 in. of edges.
  9. Top mozzarella side with spinach/sausage mixture.
  10. Fold dough over filling and press edges with your fork to create a seal.
  11. Transfer all pizza pockets to a prepared baking sheet (I put parchment on mine)
  12. Repeat with 2nd whole wheat dough.
  13. Bake at 400° for 14-17 minutes or until lightly browned.
  The reason I used two packs of dough is because it was my intention to make a double batch and then freeze a few or even pack in school lunches.
  
  Never happened. They were gone.
  Posted in Meatless mealtime | Tagged spinach, vegetarian sausage, whole wheat dough
- 3 (or 4) Ingredient Lentil and Mixed Greens Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 25th
  Need a fast meal idea?
  
  Right here.
  
  And this salad doubles as a meal.
  
  And it only has 3 ingredients…(or 4).
  
  Lentil and Mixed Greens Salad.
  
  Lentil Mixed Greens Salad
  
  Ingredients
  - 1- 50z package Baby Spring Mix (or mixed greens)
  - 1 package pre-cooked lentils
  - 1/3 cup dressing + more for drizzling… (I used Trader Joe’s Cilantro, but you really can use any dressing!)
  - The optional “4th” ingredient: Tortilla chips on the side, but with chips? Highly recommend!
  Yes, these are all Trader Joe’s products, but they sell all of these things elsewhere. No excuses!
  
  Stir in 1/3 cup dressing into your lentils.
  
  Place lentils on your mixed greens, drizzle with a bit more dressing. Add your chips.
  
  Done.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged lentils, salad
- Slow cooker Lentil-Chickpea Chili
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 21st
  This is a great make ahead slow cooker recipe for those busy days. Okay who am I kidding, that’s everyday, but whatever. For one of those days when you want to feel like a cook without actually cooking.
  
  Has a little bit of a curry thang going on. It is healthy, but hearty enough that you will not leave the table starving. I paired this chili with soft naan. Love naan. Any excuse to eat it is fine by me.
  
  Slow cooker Lentil-Chickpea Chili
  
  Modified lightly from Family Circle magazine to suit our family’s taste buds 🙂
  
  Lentil-Chickpea Chili
  
  Ingredients
  - 6 cups vegetable broth
  - 2 tablespoons tomato paste
  - 1 tablespoon Dijon mustard
  - 2 teaspoons ground cumin
  - 1/2 teaspoon turmeric
  - 1/4 teaspoon cayenne
  - 1 teaspoon salt
  - 1- 16 oz bag of red lentils
  - 1- 14.5 oz can fire-roasted diced tomatoes
  - 1 sweet onion, diced
  - 2 carrot, diced
  - 2 celery stalks, diced
  - 3 garlic cloves, minced
  - 2 bay leaves
  - 2- 15 oz cans chickpeas, drained and rinsed
  - Serve with bread of choice
  Directions
  1. Whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne and salt in the bowl of your slow cooker.
  2. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. (Everything except the chick peas.)
  3. Cover and cook on low for 8 hours.
  4. Stir in chickpeas.
  Leftovers reheat well too!
  Posted in Meatless mealtime | Tagged chili, garbanzo beans, slow cooker
- Vegetable Fried Bulgur
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 18th
  Veggie Fried Rice?
  
  Nah.
  
  Veggie Fried Bulgur.
  
  Looks like fried rice, right? Except this is way healthier. Still great flavor, though and an even better texture I think.
  
  This one was kind of fun to make. Bulgur already has an awesome texture and adding scrambled egg in unlikely places is always a win. Give this one a whirl and let me know what you think.
  
  Start with your cooked bulgur. Here it is drying out a bit….
  
  Soft scrambled eggs.
  
  Fine chopping the vegetables “the cheater’s way”.
  
  Little pulses in the food processor and you’re in business.
  
  Garlic and ginger? check.
  
  Pan fry the garlic, ginger, and veggies….
  
  Add bulgur. Pan fry some more….
  
  Stir in the egg….
  
  Vegetable Fried Bulgur.
  
  Vegetable Fried Bulgur
  
  Ingredients
  - 1 cup bulgur
  - 2 cups veggie broth (you could use water, but I think the vegetable broth adds more flavor)
  - 2 eggs, lightly beaten
  - 1-2 tablespoons grapeseed oil
  - 1 1/2-2 cups fine chopped veggies (see picture)
  - 1 clove garlic, minced
  - 1 tablespoon minced fresh ginger
  - 4 teaspoons reduced-sodium soy sauce
  - 2 tablespoons rice vinegar
  - 2 teaspoon toasted sesame oil
  - 1 teaspoon sriarcha sauce (optional)
  Directions
  1. Combine bulgur and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to low. Simmer until the liquid is absorbed, 12 to 15 minutes. Drain any excess liquid.
  2. Spread the bulgur out on a large plate with a paper towel and let stand for 10-15 minutes (to cool and dry it out.)
  3. While the bulgur is cooling, spray a large skillet with cooking spray. Set to medium heat.
  4. Scramble eggs, lightly, not overdone, maybe 30-45 seconds? Transfer to a small bowl.
  5. Same pan….heat grapeseed oil in the pan over medium-high.
  6. Add vegetables, garlic and ginger. Cook until the vegetables are just tender, stirring the entire time (about 2 minutes).
  7. Add the cooked bulgur, soy sauce and vinegar to the pan, cooking until the liquid is absorbed, still stirring constantly, another 1-2 more minutes.
  8. Fold in the scrambled eggs.
  9. Remove from the heat.
  10. Stir in sesame oil and optional Sriracha.
  Posted in Meatless mealtime | Tagged bulgur, carrots, Sriracha, vegetables
- Dried Basil Pesto with Toasted Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 13th
  I was craving pesto.
  
  In the worst way.
  
  The problem?
  
  No fresh basil. Plenty of dried basil though. Let’s make it work in a pesto.
  
  Okay, obviously fresh basil is better for pesto when possible, but having fresh basil at all times?
  
  Not always a reality in this house.
  
  …and walnuts instead of pine nuts??
  
  Yes, way healthier and cheaper than pine nuts!
  
  Gather your goods and food processor. Not rocket science.
  
  Voila. Pesto made with dried basil and toasted walnuts.
  
  Add it to spaghetti and dinner is done.
  
  Dried Basil Pesto with Toasted Walnuts
  - 1/2 cup (a little under a jar) dried basil
  - 1/4 cup walnut pieces
  - 3 cloves garlic
  - 3/4 cup grated parmesan
  - 3/4 cup extra virgin olive oil
  1. Set a dry pan on your stove to medium heat. Toast walnuts for 1-2 minutes, stirring frequently until lightly browned.
  
  2. Put walnuts, basil, garlic, and parmesan cheese in your food processor.
  
  3. Pulse several times to break it up. Then fully process until walnuts are blended in and you have a nice paste.
  
  4. With processor running, slowly pour oil into the feeder of your processor.
  
  5. Continue to run until smooth, 30-40 seconds??
  
  We put it on whole wheat spaghetti.
  
  My 10-year-old who is “meh” about pasta had a huge whopping plate of this after cross-country practice. Winning.
  
  My 6-year-old had two large bowls….
  
  Was hoping to have leftovers for school lunches….No such luck. That’s a good thing, right??
  Posted in Meatless mealtime | Tagged walnuts, whole wheat pasta
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