vegetarian | My Foodie Call | Page 2

Tag: vegetarian
- 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
- Broccoli wraps that actually ROCK.
  
  Posted at 7:21 pm by myfoodiecall
  
  Aug 5th
  So these wraps were a whipped brainstorm that actually worked out fantastic. Love when that happens, and trust me, many times my brainstorms are a bust. I was in a rush, had been traveling and had to come up with a lunch idea for 9 people. We had relatives visiting that were vegetarian and this fit the bill nicely because this recipe was light, sans meat, and oh so tasty.
  
  Whole Wheat Broccoli Slaw Wraps
  - 1 package broccoli slaw
  - 1 green apple, chopped
  - 1/4 cup raisins
  - 1/4 cup gogi berries (or more raisins, don’t panic if you don’t have gogi berries)
  - 1/2 cup sunflower seeds
  - 1/4-1/2 cup Trader Joe’s Red Wine and Olive Oil vinaigrette dressing (or any kind of oil based dressing. No ranch!)
  - hummus (garlic, red pepper, plain jane will work too!)
  - 12 Whole Wheat tortillas
  Lets get started…
  
  Mix 1 package of broccoli slaw…
  
  Broccoli slaw. Doesn’t have to be Trader Joe’s brand. Walmart sells bags of these. No excuses.
  
  With one chopped green apple…
  
  For that flavor kick.
  
  Add your raisins…
  
  For a touch of sweetness.
  
  Add your gogi berries…
  
  That’s the stuff right here. So good for you. (or skip this and add more raisins)
  
  Add the sunflower seeds…
  
  For extra crunch.
  
  Add your oil-based dressing and stir well….
  
  Looks like this. You really could have a party for one and just devour this on your own. Rockin salad.
  
  Now spread a layer of hummus on your tortilla…
  
  This is roasted red pepper hummus. You pic your fave and run with it.
  
  Add your filling…
  
  Now you are in business.
  
  Fold ends in, roll, and tuck your filling as you go. Stack and serve.
  
  Don’t forget to bow after
  
  What is your favorite “on the fly” lunch?
  Posted in Meatless mealtime | Tagged broccoli slaw, gogi berries, vegetarian, wrap
- Vegetarian pigs in a blanket
  
  Posted at 8:42 pm by myfoodiecall
  
  Jul 24th
  
  Vegetarian pigs in a blanket
  
  Every once in a while I want to feed my kids some traditional “kid food”. I am certain tire of quinoa, beans and my other go-to vegetarian staples. That being said, I am not going to spend hours in the kitchen to make that happen. And it’s summer. Quick eats as a rule.
  
  In comes this recipe…
  
  First pre-heat your oven to 350 degrees.
  
  Next, my ingredients:
  
  Asparagus, Crescent rolls, and Smart Dogs (or any vegetarian hot dog)
  
  The goods
  
  Unroll the crescent dough…
  
  Trim your ends
  
  Slice your precut triangles in half. Usually there are 8, so end result will be 16 dough triangles.
  
  Cut your veggie dogs and asparagus in half.
  
  Wrap and roll! Some are prettier than others.
  
  I placed mine on a sheet of wax paper for easy clean up. Bake for 12-14 minutes. (until lightly browned)
  
  End result. Yummo. FYI, these are gone.
  
  Posted in Meatless mealtime | Tagged asparagus, smart dogs, vegetarian, veggie dogs
- 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
- 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
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