My Foodie Call

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    • Make friends with…Bean Pasta.

      Posted at 8:00 pm by myfoodiecall
      Nov 2nd

      Bean pasta.

      Sounds like an oxymoron of some sort.

      But it’s a thing.

      yes. these are beans camouflaged as pasta.

      yes. These are beans camouflaged as pasta. For real, just beans.

      And because these products are just beans, they are naturally gluten-free.

      If your into that sort of thing, which I am.

      For those of you that don’t know, I got a Celiac diagnosis back in March after a biopsy from my Endoscopy showed damaged intestinal villi. I have a long history of GI problems (10+ years) so this was both a shock and a relief to finally have some answers.

      Yes, I did mourn the loss of certain wheat and other gluten containing foods.  Corona on a hot day, cake batter ice cream, and Trader Joe’s Kringle. RIP old friends.

      On a positive note, this is a great time to be living with a Celiac diagnosis. The gluten-free trend doesn’t seem to be going anywhere anytime soon, so there are many other fantastic options out there to fill the void.

      These are fave. So so good. Who needs gluten.

      I can’t live without carb-y alternatives. These are a fave of mine. So, so good. Pfft. Who needs gluten.

      But gluten-free pasta? That’s a different story. I had already tried several gluten-free pastas (made from rice) before my diagnosis, but what I found with most of those pastas is that they were just not good. I found the pasta to either be slimy, clumpy and just not worth the time or effort. That said, when I found out that I had Celiac Disease and could no longer have anything with wheat or gluten, I had to venture a bit further to get my fix.

      Best discovery ever?

      Bean pastas.

      High protein and just beans and water.

      High protein. Just beans and water.

      First off, I can’t believe the nutrition profile of these babies. Just beans. What?

      Seriously.

      Seriously.

      And check this out.

      25 grams of Protein in one serving? and who ever eats one serving...so come again. 50 grams of PLANT-BASED protein in 2 servings? Sign me up.

      25 g of protein in one serving?

      And let’s not kid ourselves. I’m not eating one serving.

      So come again. 50 grams of PLANT-BASED protein in 2 servings?

      You ask, but how does it taste?

      Happy to report that it tastes fantastic and has amazing texture. Chewy, but not rubbery.

      I have been eating bean pastas for about 6 months now and am super psyched to have these in my kitchen arsenal.

      Worth noting, the My Foodie Call kids approve of this pasta as well. Once they got past the funky color…

      yes. looks weird...

      yes. looks weird…but they got over it and you can too.

      Here is where I purchase my bean pastas.

       

      http://www.amazon.com/Explore-Asian-Organic-Spaghetti-7-05-Ounce/dp/B004NSG8F6

       

      Of course today’s post wouldn’t be complete without a recent recipe I whipped up to get you going on your bean pasta journey (if there was such a thing.)

      …and its a one pot recipe. So no mound of dishes to do. Sweet.

       

      Here is what I started with.

      Here is what you start with.

      cook up that pasta.

      Cook up that pasta with your bouillon cube.

      Add the jar of pesto.

      Add the jar of pesto.

      Add your diced tomatoes and (gasp) more beans....

      Add your diced tomatoes and (gasp) more beans….

      Thats pretty much it.

      That’s pretty much it.

       

      Ingredients

      1 package Black Bean Pasta (7.05 oz)
      4 cups water
      1-2 Vegetable Flavor Bouillon Cubes (to taste)
      1 jar Pesto (7 or 8 oz)
      1 can No Salt Diced Tomatoes (14.5 oz)  (Why no salt? Check out the sodium in those bouillon cubes. Plenty of salt. you don’t need it in the diced tomatoes.)
      1 can Cannellini (white kidney beans) rinsed and drained
      1/2- 3/4 cup fresh Parmesan Cheese (to taste)

      Directions
      Add pasta, water and bouillon to a large saucepan.
      Bring to a boil. Cook according to package directions, stirring frequently. When pasta is tender, do not drain, but reduce heat to low.
      Stir in jar of pesto.
      Continue to cook, stirring frequently, until sauce has reduced slightly.
      Stir in diced tomatoes and can of beans.
      Cook for another 1-2 minutes, stirring occasionally, until heated through.
      Sprinkle with cheese before serving. Season to taste.

      Hearty, filling and seriously delicious.

      Hearty, filling and seriously delicious.

      Posted in Make friends with..., Meatless mealtime | Tagged beans, gluten free, pasta, vegetarian
    • Sweet Potato and Spinach Quesadillas

      Posted at 8:00 pm by myfoodiecall
      Feb 25th

      Need mealtime inspiration? Try these healthy quesadillas that are super easy because they partially involve your slow cooker. Who doesn’t love less work? This girl.

      Begin like so.

      Start with a bag of sweet potatoes. This baby is a 3lb-er.

      Bag of sweet potatoes. This baby is a 3lb-er.

      Rinse and scrub potatoes and pop into slow cooker. Do not dry them, pierce them or add any other liquid. Leave whatever residual water that is left from washing.

      Rinse and scrub potatoes and pop them into slow cooker. Do not dry them, pierce them or add any other liquid. Simply leave whatever residual water that is left from washing and cover with its lid.

      Set it on low for 6 hours. Do not be tempted to life the lid. Let that steam do the work!

      Set it on low for 6 hours. Do not be tempted to lift the lid. Let the steam and natural juices work their magic.

      After 6 hours, these can be perfectly peeled. Bam.

      After 6 hours, these are perfectly tender and can be peeled with ease. Bam.

      Gather up the rest of your ingredients.

      Spinach and corn.

      Spinach and corn.

      Couple packages of tortilla of choice.

      Couple packages of tortillas.

      Chili powder, garlic powder, and cumin.

      Chili powder, garlic powder, and cumin.

      Cheese, of course.

      Cheese, of course.

      Pile sweet potato into food processor. Add seasoning. Pulse a few times to incorporate.

      Pile sweet potato into food processor. Add seasonings. Pulse a few times to incorporate.

      Add corn. Pulse a couple more times.

      Scrape sides. Add corn. Pulse a couple more times.

      Grab a plate and layer it up.

      Grab a plate and layer it up.

      Top it.

      Top it.

      Crisp it up on your pan.

      Crisp it up on your pan.

      Flip. Cut.

      Flip. Cut.

      Serve.

      Serve.

      Add 1000 condiments if necessary.

      Add 1001 condiments if you feel the need.

      INGREDIENTS:
      1- 3lb. bag Sweet Potatoes
      1 tablespoon Cumin
      1 tablespoons Chili Powder
      2 teaspoons Garlic Powder
      1 teaspoon Salt
      1-2 cups Frozen Corn (thawed)
      1 package Baby Organic Spinach
      2 packages Soft Tortillas of choice (but you are using whole grain right??)
      1 package Shredded Cheddar Cheese
      cooking spray
      DIRECTIONS:
      1. Wash sweet potatoes. Place in slow cooker, cover and set on low for 6 hours.
      2. Step away from the kitchen. Go to work, do laundry, or go to the movies. Don’t worry, your sweet potatoes will be done and ready for you when you return for the quesadilla process. Trust!
      3. Peel your perfectly cooked sweet potatoes and place in food processor. Add cumin, chili powder, garlic powder and salt. Pulse a few times to break up the big chunks and incorporate seasonings.
      4. Scrape down sides. Add corn. Pulse a couple of more times.
      5. Build your quesadilla. Spread sweet potato mixture onto 1 tortilla; cover with spinach leaves and cheese. Cover with another tortilla.
      6. Spray a pan with cooking spray and place over medium heat. Cook quesadilla on the hot pan until cheese is melted and slightly crispy. 2 to 3 minutes per side. Repeat with remaining quesadillas. Slice into wedges and serve.

      Posted in Meatless mealtime | Tagged spinach, sweet potato, tortilla, vegetarian
    • Veggie Sliders with Polenta Buns

      Posted at 8:00 pm by myfoodiecall
      Feb 23rd
      These are not hard.

      A veggie burger with a corn meal bun for a change of pace.  These are slider-sized. Can you tell?

       

      Veggie burgers can be tricky. You really need to be careful with your ingredients, the wetness factor and the overall cook time otherwise you have a mess on your hands that no one will eat. I speak from experience. 

      It all started with this. One baked sweet potato.

      It all started with this. One baked sweet potato.

      I peeled and mashed...

      I peeled and mashed…

      Used this.

      and used this…

      And added it to my sweet potato mash.

      And added it to my sweet potato mash.

      Add some oats to help bind.

      Added some oats to help bind.

      Added some chopped onion to amp up the flavor.

      Added some chopped onion to amp up the flavor.

      And some minced garlic...

      And some minced garlic…

      Have you ever made a flax egg?

      And your egg. ..Have you ever made a flax egg? See how it is kind of stringy like an egg?

      And then my flax egg to further bind this up.

      This helps make everything stick together.

      Next some cottage cheese...

      Next some cottage cheese…

      And parsley.

      And parsley…

      Mix, mix.

      Mix, mix.

      Dollop.

      Dollop.

      Yes, it's kind of chunky, but it works.

      Yes, it’s kind of chunky, but it works.

      Next my "non-bread" bun inspiration

      Next my “non-bread” bun inspiration.

      Slice and bake.

      Slice and bake.

      Again. Not hard.

      Double decker with optional cheese slice in between.

      Veggie Sliders with Polenta Buns 

      Ingredients:

      • 1 medium sweet potato, baked (I do this at 400 for 45 minutes, a day beforehand so that there are not too many steps on the day we will eat. Can’t have that.)
      • 1-12 oz package Beef-less ground beef (or vegetarian crumbles)
      • 1/2 cup oats
      • 1 medium onion, fine-chopped
      • 3 cloves garlic, minced
      • 1 flax egg (or you can do 1 large egg, but try the flax egg: Add 1 tablespoon flaxseed meal to 3 tablespoons of water, whisk it, and let it sit for 30 minutes)
      • 1/2 cup fat-free cottage cheese
      • 1/2 cup fresh parsley, fine-chopped
      • 2 teaspoons agave nectar
      • 1 teaspoon salt
      • 1/2 teaspoon black pepper
      • 1 pre-cooked tube of polenta
      • sliced cheese (optional)

      Directions:

      For the Sliders:

      1. Preheat the oven to 375°F
      2. Prepare a large baking sheet with non-stick spray or parchment paper.
      3. Pull skin off of cooked sweet potato mash it.
      4. Add the beef-less crumbles, oats, onion, garlic, flax egg, cottage cheese, parsley, agave, salt, and pepper.
      5. Mash and combine.
      6. Shape the mixture into mini burger size (sliders) and place them on your prepared baking sheet.
      7. Bake the sliders for 30 minutes. Flip them. Bake for another 15-20 minutes.
      8. Remove from oven and set aside.

      For the Polenta Buns:

      1. Set the oven to 350 degrees.
      2. Thin slice the polenta into rounds and arrange them on a prepared baking sheet.
      3. Bake for 20 minutes, flip and bake for another 10 minutes.
      Again. Not hard.

      Try me.

      Posted in Meatless mealtime | Tagged sweet potato, vegetarian
    • Vegetarian Taco-Stuffed Squash Bowls

      Posted at 8:00 pm by myfoodiecall
      Jan 21st

      Love a good edible bowl. Sourdough bread bowls filled with soup,  lettuce cups, or even my lentil stuffed delicata squash recipe…

      Today’s edible bowl is the oh so cute acorn squash. This recipe is similar in concept to the delicata recipe, but different flavors. Still easy and healthy.

      Taco stuffed into an edible bowl? Let's do it.

      Taco stuffed into an edible bowl? Let’s do it.

      Check out how this one goes down.

      Start with your stuff. A few basic ingredients. Acorn squash, black beans, green chilis, black olives, and salsa.

      Start with your stuff. A few basic ingredients. Acorn squash, black beans, green chilis, black olives, and salsa.

      Slice up your squash.

      Slice up your squash.

      Scoop out your seeds.

      Scoop out your seeds. Roast it up.

      Mix your stuff.

      Mix your “stuffing”.

      Looks good, right?

      Looks good, right?

      Line up your squash on a baking sheet.

      Fill your roasted acorn bowls.

      Top with cheese and roast.

      Top with cheese and pop it back into the oven for 10 more minutes.

      Add "healthy chips" around the sides and devour.

      Add “healthy chips”and devour.

      Taco stuffed acorn squash bowls

      • 3 acorn squash
      • 1 can organic black beans, rinsed and drained
      • 3/4 cup-1 cup salsa
      • 1-4 oz can diced green chiles
      • 1-3. 8 oz can sliced black olives
      • “healthier” tortilla chips (Look for something low-sodium with the most amount of fiber. The brand Food Should Taste Good has many great chip options for this recipe)
      • shredded cheese of choice
      1. To roast acorn squash, set your oven to 350 and roast for about 35-45 minutes. I normally roast cut side up, but people do it several ways.
      2. While your squash is roasting, combine beans, salsa, green chiles, and black olives in a bowl and mix to incorporate.
      3. Add cheese to the top and bake for 10 minutes to melt the cheese.
      4. Add chips. Serve it up.
      Don't forget to eat your bowl :).

      Don’t forget to eat your bowl :).

      Posted in Meatless mealtime | Tagged beans, squash, vegetarian
    • 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.

      Use your all-beef hot dogs in there all you non-vegetarians.

      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…

      Dry ingredients.

      Here is your dry ingredients.

      Add your wet ingredients...

      Next add your wet ingredients…

      Fold to combine.

      Fold to combine.

      Grab your Smart Dogs.

      Grab your Smart Dogs.

      Cut.

      Cut 3 of them.

      The set up.

      The set up.

      End result.

      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 show up in my kids' lunches.

      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
    ← Older posts
    • 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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  • dial in to your health

  • The Stuff

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    • Make friends with…
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