Meatless mealtime | My Foodie Call | Page 8

Category: Meatless mealtime
- One-Pot Cauliflower and Squash Penne Pasta
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 11th
  One pot meals are awesome. Less dishes=less work.
  
  I got this recipe from Eating Well. Although I modified a tiny bit on the veggies.
  
  Fast meal on the fly.
  
  I modified the recipe slightly on the veggies to cut out some chopping time. Time saver!
  
  2 bags. Pre-cut. Done.
  
  I broke up the cauliflower a little bit so that everything would cook evenly.
  
  Low cooking with the penne for 12 or so minutes…
  
  Topped with parmesan.
  
  Cauliflower and Squash Whole Grain Penne
  
  Ingredients:
  - 1 tablespoon grapeseed olive oil
  - 3 large cloves garlic, minced
  - 1 teaspoon dried thyme
  - 1/4 teaspoon crushed red pepper
  - 4 cups vegetable broth
  - 8 ounces whole-wheat penne (about 3 cups of dry pasta)
  - 1-12 oz package cauliflower florets (if they are large, break into 1 inch pieces)
  - 1-12 oz package peeled and cut butternut squash
  - Freshly ground pepper to taste
  - 1/2 cup finely grated parmesan cheese
  Directions:
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute.
  3. Add broth, penne, cauliflower and squash. Bring to a boil over high heat.
  4. Reduce heat to low and cook, uncovered, until the pasta is tender and the liquid is thickened. 12 to 14 minutes.
  5. Remove from heat, stir in pepper and let stand for 5 minutes.
  6. Serve topped with cheese.
  Topped with parmesan.
  Posted in Meatless mealtime | Tagged squash, whole wheat pasta
- Whole Wheat Veggie Dog Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 8th
  Made these dinner muffins and added a kid-friendly, veggie-dog-center.
  
  Don’t like veggie dogs? Captain Obvious says to use your all-beef hot dogs in this recipe instead. 🙂
  
  This recipe is adapted from this cornbread recipe, over at lunchboxbunch.com
  
  The process…
  
  Here is your dry ingredients.
  
  Next add your wet ingredients…
  
  Fold to combine.
  
  Grab your Smart Dogs.
  
  Cut 3 of them.
  
  The set up.
  
  End result.
  
  Whole Grain Veggie Dog Muffins
  
  Ingredients
  - 3/4 cup almond milk (or other non-dairy milk)
  - 2 cups whole wheat pastry flour
  - 4 tbsp. nutritional yeast
  - 1 teaspoon cinnamon
  - 1/4 tsp salt
  - 1 tsp baking powder
  - dash of baking soda
  - 1/2 cup maple syrup
  - 1/2 cup vegan butter, (or regular if you are not needing a vegan recipe)
  - 1/2 cup unsweetened apple sauce
  - 3 veggie dogs
  - muffin liners or cooking spray for muffin tins
  Directions:
  
  1. Preheat oven to 375 degrees.
  
  2. Prepare your muffin tin with liners or spray with non-stick cooking spray.
  
  3. In a mixing bowl, add the dry ingredients and mix well.
  
  4. Add in the liquids. Fold to combine.
  
  5. Pour into prepared tin.
  
  6. Cut each veggie dog into 4 sections, so you should wind up with 12 small pieces.
  
  7. Place one veggie dog in the center of each tin, pressing down so that the batter surrounds the piece.
  
  8. Bake for 23-25 minutes – or until edges become browned.
  
  Totally portable, too. These have been known to make an appearance in my kids’ school lunches.
  Posted in Meatless mealtime | Tagged vegetarian, whole wheat flour
- Vegetarian Shepherd’s Pie with Beefless Tips
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 7th
  Not a speck of beef in here.
  
  Figured it was time for a “comfort meal”. It seems as though most people have their go-to Shepherd’s Pie recipe. Tradition is good, but not always super healthy. Did you know that the very first Shepherd’s Pie had ground lamb as its meat? No thanks.
  
  I wanted to make something a tad different from standard recipes and decided to add Gardein Beefless Tips.
  
  It worked and turned out great.
  
  Have you ever bought these before? Every standard grocery store has these. Right next to the veggie burgers. Give it a shot, you’ll be surprised how tasty they are….
  
  Let’s go through the process, shall we?
  
  First I made the topping…
  
  Cooked sweet potato ready to process…
  
  All whipped up with the almond milk, nutritional yeast, butter…hmmm. I could eat it like this….
  
  Next I made the bottom layer.
  
  Carrots, peas, onions, and Gardein Beefless Tips.
  
  Add the parmesan cheese.
  
  Give it a stir.
  
  Add it to your casserole dish.
  
  Spread your sweet potato layer on top.
  
  It’s coming together…
  
  Bake for 30 or so minutes…
  
  Done. Good stuff.
  
  Vegetarian Shepherd’s Pie with Beefless Tips
  
  Sweet Potato Topping
  - 2 sweet potatoes, peeled and diced (about 1 lb.)
  - 1/2 cup almond milk
  - 2 Tbs. butter
  - 1 Tbs. nutritional yeast (optional)
  - 1 tsp. ground cinnamon
  - 1/2 sp. ground nutmeg
  Filling
  - 1 Tbs. grapeseed oil
  - 1 medium onion, chopped
  - 3 carrots diced (or about 1 1/2 cups)
  - 1 1/2 tsp dried thyme
  - 1/2 tsp sage
  - 1 cup frozen peas, thawed
  - 1 9 oz package Gardein Beefless Tips, thawed and sliced in half.
  - 1 cup low-sodium vegetable broth
  - 1/2 cup parmesan cheese
  Directions
  
  For Sweet Potato Topping:
  1. Bring large pot of water to a boil.
  2. Add diced sweet potato, cover, and boil 10 minutes, or until tender.
  3. Drain and add to food processor with almond milk, butter, optional nutritional yeast, cinnamon, and nutmeg. Process with quick pulses until you reach your desired consistency.
  For the filling:
  1. Heat oil in large skillet over medium heat. Add onion and cook for 5 or 6 minutes, or until onions are soft.
  2. Add carrot, thyme, and sage. Cook 2 to 3 minutes more, or until carrot begins to soften.
  3. Add veggie broth.
  4. Stir in peas, and Gardein Beefless Tips. Cover and cook on low for 16-18 minutes, or until carrots are soft. Season with salt and pepper, to taste.
  5. Stir in parmesan cheese.
  The assembly:
  1. Preheat oven to 375 degrees.
  2. Pour filling into 2-qt. casserole dish that has been pre-sprayed to prevent sticking. Spread Sweet Potato Topping over Filling.
  3. Bake, uncovered, 30-35 minutes, or until filling is bubbling.
  4. Let stand 5-10 minutes before serving.
  Leftovers rock, too.
  Posted in Meatless mealtime | Tagged beefless, gardein, sweet potatoes, vegetarian
- Vegan Carrot Ginger Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 5th
  SC is officially cold enough for soup. Thankfully it is not supposed to last. I am a total wimp.
  
  In the meantime, here is a good soup recipe that I found here. The only thing that I changed from the original recipe was the olive oil to coconut oil. Not a big fan of sauteing things in olive oil. Olive oil is not meant to be heated to high temperatures, hence the swap out for coconut oil.
  
  Carrot Ginger Soup
  
  The My Foodie Call kids helped me with this recipe. Yay, me.
  
  6-year-old helped grate all of this fresh ginger. No small feat to grate a 1/4 cup. Not quite full, but it was close enough that I let him off the hook. 🙂
  
  10-year-old chopped the onions.
  
  13-year-old chopped carrots.
  
  Cooked up the onion and ginger.
  
  Added vegetable broth.
  
  Let it simmer and reduce.
  
  Added the orange juice.
  
  Blend baby, blend!
  
  I think this calls for a side of crusty bread.
  
  Ingredients:
  - 3 tbsp coconut oil
  - 1/2 yellow onion, diced
  - 1/4 cup fresh ginger, minced
  - 4 cups chopped and peeled carrots (about 1 1/2 pounds)
  - 3 cups vegetable broth
  - 1 1/2 cups orange juice
  - dash nutmeg
  - salt and pepper to taste
  Directions:
  1. In a large pot, sauté the onions and ginger in coconut oil until soft, about 3-5 minutes.
  2. Add carrots and vegetable broth.
  3. Allow to simmer for about 40 minutes, or until carrots are soft.
  4. Add orange juice and stir well.
  5. Carefully pour into your blender, and process soup until smooth.
  6. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
  Carrot Ginger Soup
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, soup, vegan
- DIY Salad Bar Night
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 4th
  Tonight’s meal was easy. Slightly time-consuming because of all of the prep involved with the chopping, but healthy and EASY.
  
  Grab a knife and get chopping.
  
  What did I include in our salad bar?
  - Romaine and mixed greens blend
  - Tofu marinated in low-sodium soy sauce
  - Gardein Szechuan Beefless Strips (these are SOOO yummy!)
  - Sunflower Seeds
  - Shelled pistachios
  - Roasted sweet potatoes
  - Roasted asparagus
  - Red onion
  - Yellow pepper
  - Roasted broccoli
  - Raw cauliflower
  - Cucumber
  - Mushroom
  - Lemon wedges
  - Artichoke hearts
  - Cherry tomatoes
  - Black olives
  Really I could have added a 1000 more things to this salad bar such as chopped apples, carrots, shredded cheese…
  
  I purposely left those things out because I have no problem getting my kids to eat that stuff. And I got sick of prepping, so no chopped carrots in this spread.
  
  I did however choose a few non-traditional salad items like artichokes and roasted asparagus.
  
  Here are a few pictures for a closer look….
  
  Chopped mixture of romaine lettuce and mixed greens.
  
  Plant-based protein options. Tofu, Gardein brand Szechuan Beefless Strips, sunflower seeds, and shelled pistachios.
  
  Roasted sweet potatoes and asparagus.
  
  Red onion and yellow pepper.
  
  Roasted broccoli and raw cauliflower.
  
  Chopped cucumber, mushrooms, and lemon wedges.
  
  Chopped artichoke hearts, cherry tomatoes, and sliced black olives.
  
  Color is key in leading a healthy, plant-based life.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged salad, sweet potatoes, tofu
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