My Foodie Call

Tag: vegan

• 

  Tofu Lettuce Cups- A recipe that got a California Girl to the White House

  Posted at 8:00 pm by myfoodiecall

  Sep 24th

  As mentioned in this post, my son Corbin and I got to go to the White House this summer as part of a group that won the Healthy Lunchtime Challenge. As one of our “party favors”, we got to bring home a fantastic recipe card box with all of the winning recipes.

  

  Tofu Lettuce Cups

  Slowly. And I mean slowwwwwwly….I am working my way through the recipes. I am determined to make each and every one. We are only on number five, and staying in alphabetical order. This Healthy Lunchtime Challenge winner is from California and was the sweetest thing ever. We tried her recipe with a small modification. No pork. Straight up tofu. You know what? It was pretty dang good :).

  Here is what I did to veganize it. Not much, it was a great recipe!

  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons white vinegar
  • 2 teaspoons grated ginger
  • 2 teaspoons sugar
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 block firm tofu, pressed, and cut into 1/2-inch cubes
  • 2 heads romaine lettuce, cleaned and separated into leaves
  • Toppings: 1 bag broccoli slaw, fresh cilantro, and lime slices

  Preparation:

  1. Made the sauce. In a small bowl whisk together the soy sauce, sesame oil, cornstarch, vinegar, ginger, sugar, and garlic.
  2. In a medium pan over medium heat, warm the olive oil.  Add the sauce to the pan and cook, stirring frequently, until thickened, about 3 minutes. Add the tofu and cook until heated through, about 2 minutes.
  3. To serve, scoop several heaping tablespoons of the tofu mixture into each romaine lettuce “cup” then top with broccoli slaw,  cilantro, and lime slices.

  

  No pork, no problem.

  Posted in Meatless mealtime | Tagged tofu, vegan
• 

  Bring it On, Brussels Sprouts Wrap. This post is overdue.

  Posted at 7:00 pm by myfoodiecall

  Sep 20th

  Do you know that someone from the My Foodie Call crew won a contest that got him to the White House?

  

  Guess whose hand that is on the chair?

  Corbin entered a contest called The Healthy Lunchtime Challenge. The idea was to build a recipe that was healthy and  followed the My Plate guidelines for Michelle Obama’s Let’s Move campaign. There was one winner from each state and guess who won for South Carolina? Yup. Corbin. The recipe was original and all his. Yes, I helped him mold it a bit of course, but the concept was all Corbin. He wanted brussels sprouts, he wanted chia seeds and you know what? It really worked. It was fantastic.

  

  This was Corbin the first time he made this recipe. Little did he know that he would make this 5,000,000 more times…

  And that it would get him to the White House.

  

  I may be biased, but he kind of looks like he is right at home, no?

  Here is the recipe:

  What’s For Lunch?

  Bring it On, Brussels Sprout Wrap!

   What you need:

  10 whole wheat tortillas

   The Filling:

  2 tablespoons coconut oil

  1 can organic pinto beans (rinsed and drained)

  10 0z brussels sprouts (finely chopped or put through the shredding blade of your food processor)

  1 packet taco seasoning-1.3oz (or use 4 Tablespoons of “Healthier Taco Seasoning Recipe” *see below)

  The Tortilla Spread:

  2 small avocados

  juice of 2 limes

  2 tablespoons chia seeds

  INSTRUCTIONS

  1. In a large skillet or frying pan, heat coconut oil over medium heat. Add brussels sprouts and taco seasoning and cook 3-5 minutes, or until sprouts soften and wilt slightly. Add drained pinto beans to brussels sprouts mixture. Lower heat and cook for another 2-3 minutes, stirring in between to heat throughout. Remove from heat when cooked.
  2. In a small bowl, mash the avocados together with the lime juice until you form a creamy paste. Sprinkle 2 tablespoons chia seeds throughout the avocado, stirring the paste to avoid clumping.
  3. Assemble your wrap: Spread a thin layer of the avocado mixture on a tortilla. Top with brussels sprouts/bean mixture. Roll up the tortilla, tucking the sides as you roll. Eat. Marvel at your meatless masterpiece.

  *Healthier Taco Seasoning (you only use 4 Tablespoons of this, you will have extra!)

  4 tablespoons chili powder

  1 teaspoon garlic powder

  1 teaspoon onion powder

  1 teaspoon dried oregano

  1 tablespoon paprika

  3 tablespoon ground cumin

  1 tablespoon salt

  1 tablespoon black pepper

  To wash it down (your drink!):

  2/3 cup low-fat plain kefir

  1/3 cup pomegranate juice

  Combine kefir and juice. Stir well. Insert big straw. Slurp.

  

  Just some guy….

  

  Mama Foodie Call had to sneak in for one.
  Posted in Meatless mealtime, Random stuff | Tagged Brussel sprouts, vegan
• 

  Healthier Alfredo Sauce (and Dairy Free. Woot Woot)

  Posted at 7:00 pm by myfoodiecall

  Sep 17th

  Like a good cream sauce minus the cream? Got one for you.

  Get this stuff.

  

  Ingredients for the sauce.

  Cook this stuff.

  

  Your grain.

  Wind up with this.

  

  Dairy free Alfredo.

  Here is your recipe.

  Dairy Free Alfredo Sauce

  I poured mine over whole wheat angel hair pasta

  • 16 oz (1 lb) box of Whole Wheat Angel Hair
  • 2 1/4 cups cashews
  • 1 (2.5 oz) package of pine nuts
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1 1/2 cups water
  • 1 teaspoon thyme spice
  • 1/2-1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Daiya mozzarella cheese (or regular mozzarella cheese if you do not care about it remaining dairy-free)

  What to do:

  1)  Put all ingredients (except for your Daiya) in your high-speed blender or food processor. Blend until it is super creamy. It may take some time, be patient!

  2) Cook your pasta according to package directions.

  3) Drain and then return to the pan.

  4) Add your Daiya cheese to the heated pasta and stir to combine. The heat of the pasta should help melt it down.

  5) Add your sauce. Gently stir to combine.

  6) Enjoy!

  

  This is the Daiya on the warm pasta.

  

  Add your sauce.

  

  I did angel hair. You could do fettucine of course.

  Disclaimer: My 9 year old did not like this recipe. Everyone else did :).

  Posted in Meatless mealtime | Tagged cashew, vegan

• Guilt-free Flour-less Peanut Butter Chocolate Chip Cookies

  Posted at 2:18 pm by myfoodiecall

  Jul 28th

  Here is a great recipe that is healthy and does not require a billion ingredients (always a big deterrent for me) This recipe is pretty much all over Google and Facebook for that matter so I thought I would give it a try.  Turned out great. Healthy and most people have these ingredients right there in the pantry. Assuming you have…

  Garbanzo beans. Or Chick peas. Why are there two names? Always wondered that. Anyhow garbanzo beans…Doesn’t everyone have these?

  Back to the cookies…

  Garbanzo beans and peanut butter? Protein packed. The only mistake I made in this recipe was to not double it. 😦

  

  Eat me.

  You have this in your pantry, right?

  1 1/4 Cup Canned Chickpeas, rinsed and patted dry
  2 tsp Vanilla Extract
  1/2 Cup + 2 Tbs Natural Peanut Butter
  1/4 Cup Honey
  1 tsp. Baking Powder
  1/2 Cup Chocolate Chips (I used 60% Ghiradellhi chips. Why? The best. Promise.)

  What to do:

  Preheat oven to 350 degrees
  Line a baking sheet with parchment paper

  

  Non-stick spray. Bleck. Parchment. Even cooking, easy clean up.

  Rinse and towel blot garbanzo beans so that most moisture is gone.

  

  See how wet the paper towel is underneath? Blot it even more!

   

  Combine all ingredients in a food processor (except the chocolate chips) Process until smooth, scraping down sides as needed.
  
  
  

  Add your chips and pulse a few more times.

  

  

  
  

  Now we are in business.

  With wet hands (because it is DANG sticky) form into 1-2 inch balls (depending on how big you want them) and place on parchment paper.
  
  
  

  1. Bake for 10 minutes.
  2. Press down slightly with a fork.
  3. Bake for another 3-5 minutes or until solid

  

  Again. Should have doubled. Hate to ration cookies.

  Posted in Desserts | Tagged cookies, garbanzo beans, healthy, peanut butter, vegan

• Easy, vegan, strawberry cream pie.

  Posted at 1:01 pm by myfoodiecall

  Apr 30th

  Strawberry Cream Pie. Minus the cream. If I was more ambitious (and I am not, ha) I would have done a raw crust. To save time I poured it into a store-bought whole wheat crust.

  Dairy Free Strawberry Cream Pie
  2-3 cups fresh strawberries
  1 cup raw cashews
  2 tablespoons vanilla extract
  1/4- 1/2 cup agave nectar (depending on how sweet you like your treats)
  1 pinch salt
  1 cup coconut oil, melted down

  Place all filling ingredients into food processor and process until smooth and creamy. Pour on top of crust and refrigerate for 3 hours.

  

  Posted in Desserts | Tagged coconut oil, pie, strawberry, vegan

• 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.

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  • What I pack my kid.

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