Cinnamon Oatmeal Tea Party Scones

Today I had a tea party with my two oldest girls who are currently 4 1/2 and almost 2.  It was a gorgeous day, and I thought, what better way to end our beautiful time outdoors, than with a little lesson in etiquette! (Of course you can't just teach etiquette to children simply through words...it needs to be acted out through something super fun!)  Tea parties are the perfect way to teach children to use their best manners (waiting until everyone is served to eat, taking small bites, not speaking with food in mouths, please and thank yous, asking to be excused before leaving the table and thanking the hostess for the invitation)...it's also a great way to teach the art of conversation...(asking questions, giving responses, waiting to be spoken to, AGAIN no food in the mouth when  you're speaking...conversation level voices...), but as you all know...you cannot have a proper tea party, without some delicious faux tea (in our case it was chocolate almond milk!), and a delightful something sweet to go with it!  Being that I'm not a huge fan of sugary treats, a scone seemed like a good option...and boy were these delicious!  My little tea party guests gobbled them up (using their very best manners...of course!)...and they had no idea that they were made with whole wheat, oatmeal, and walnuts!

Preheat your oven to 375

Mix all the dry ingredients together:

1 1/4 c. King Arthur's whole wheat flour
1/3 c. brown sugar (I definitely do not use actual brown sugar! I use the Ideal brand xylitol brown sugar)
1 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
2 t. cinnamon

-With the back of a fork, cut in:

1/2 c. coconut oil (or vegan butter)

-until a uniform crumbled texture forms

-Mix in:

1 c. old fashioned oats
1 c. finely crushed walnuts

-Note: you could also throw in 1/3 c. of dried fruit such as cranberries, raisins, or dates

-Add slowly, while stirring gently:

1/3 c. unsweetened almond milk

-Mix until a ball forms that will stay together.  (You may have to add 1-2 T. more of the almond milk)

-Turn out onto a floured surface and press into a circle that's about 7" in diameter (roughly...it's not like this is geometry class!)

-Cut into 8 wedges and place on an ungreased cookie sheet

-If you'd like, sprinkle a little more of the xylitol sugar over the top, along with some cinnamon...this adds an extra touch of sweetness!

-Bake for 15-18 minutes or until the center of a wedge is slightly firm to the touch!

-Note:  if you're using these for a child's tea party, I cut each wedge into 4 or 5 wedges, so that they fit on those ridiculously tiny plates!  Enjoy! 

Orange Blueberry Poppyseed Muffin

I'm OBSESSED with giant muffins right now!  My mom had this giant muffin tin at her house that makes 6 huge muffins instead of 12, and I just HAD to try it!  We were having a friend come over to lunch, and my mom was making this amazing salad, so I suggested we have muffins to go along with it (knowing full well that that was my chance to use the giant muffin tin!!)  I came up with this recipe which is a spin off of a lemon poppy seed muffin...mom suggested the blueberries, and man is this an amazing combination!  Moist, sweet, heavy, with plump blueberries and a crunchy crumble on top, this muffin is exploding with flavor and texture...oh, and did I mention there's an incredible orange drizzle to go on top?  AND did I mention that it's extremely healthy and low fat AND low cal?  Your mouth will think you're eating dessert, but your body with think you're being super healthy! Win, win!!!  Here's my warning: once you try them, they are all you'll want to eat...so be careful!

Take 2 T. of ground flax seed and mix it with 6 T. of warm water.  Set aside until it becomes gooey (it'll be ready by the time you're ready to combine the wet and dry ingredients)

-Preheat your oven to 400

Whisk all the dry ingredients together to incorporate fully:

1 c. King Arthur's unbleached cake flour
1 c. King Arthur's whole wheat flour
1 t. baking soda
1t. baking powder
1/2 t. sea salt
1/2 c. xylitol sugar (I used the Ideal brand, which I was able to find at my grocery store.  The cool thing about it is, it's a natural sweetener, derived from certain fruits, and it's no cal!)
1 T. poppy seeds

Add:

1/4 c. unsweetened applesauce (I've actually done this with 1/4 c. coconut oil too, but the applesauce makes it lower in fat, if you're into watching that sort of thing!  And honestly, with the applesauce, you absolutely would NEVER guess this was a low fat muffin!)
3/4 c. unsweetened almond milk
1/2 c. real orange juice...no sugar added, not from concentrate (I used Simply Orange)
2 T. lemon or lime juice...doesn't really matter which
2 T. orange extract
Flax seed mixture from above

-mix everything together with a spoon until well incorporated...try not to over mix. 

Gently fold in:

1 c. fresh blueberries (or 1 c. thawed and drained frozen blueberries, keeping as much juice out of the mixture as possible.)

-Fill muffin tins until all the batter is used up.

The Crumble Topping:

1/2 c. King Arthurs whole wheat flour
1/4 c. Earth Balance Buttery Spread
1/2 c. Xylitol Sugar (the same kind as above)
1/4 c. crushed walnuts

-With the back of a fork, mix, pressing against the side of your bowl until a crumble forms

-Spoon 2 t. (heaping) over each muffin batter, fully covering each top

-Place tin in the oven on the center rack and set your timer for 11 minutes

The Orange Drizzle:

1 c. xylitol powdered sugar (not the same as above...it comes in the same packaging, but you need to get the one that says "confectionary" on it)
3 T. orange juice (the same oj you used from above)
1 T. lime juice (or lemon...doesn't make a huge enough difference)

-Once your timer goes off, bump the heat down to 375, and VERY GENTLY rotate the muffin tin so that the front muffins are now in the back...if you bump the muffin tin or move them roughly, they won't raise all the way, and they won't look as pretty! 

-Bake for another 11-13 minutes, or until an inserted toothpick comes out clean.

-Let muffins cool in the tin

-Right before serving, drizzle with a good helping of the Orange Drizzle and enjoy!!

-These muffins look like they have a lot of ingredients, but you will never EVER regret making them (unless you eat all 6 muffins in the same day!)...and they are very simple to make...it's not a fussy recipe at all!  I get RAVE reviews from everyone who has tried them, and you will too!!

Sweet and Spicy Chik'n Stir fry

So my mom introduced me to these awesome little vegan chik'n strips made by Morning Star...they're amazing!  Great flavor, great texture, and my kids LOVE them!  Tonight is the real test of their awesome-ness...I made this stir fry for my husband, and I'm not telling him that the chicken is really chik'n! (aka-not real!) When coming up with this recipe, my goal was to come up with an amazing Asian dish, that even the harshest critic (aka-my meat loving husband!) would approve of...and you know what?  I think we have a winner!!  Sweet, spicy, chewy, juicy and crunchy, this dish has it all...not to mention it's loaded with protein, veggies, fruit, and can be served over rice or noodles!  How could anyone argue with that...but more importantly, it tastes so amazing, I'm thinking about taking this recipe to the nearest Asian restaurant and showing them how things are done!

In a saute pan over medium heat combine:

2 T. coconut oil
1 package Morning Star Meal Starter Chik'n Strips (I found them in the freezer section at my local grocery store)
3 T. low sodium soy sauce
1 T. chili garlic sauce (found in the Asian section of the grocery store)
1 t. ground ginger
3 T. agave
1/4 t. garlic powder
1/2 lime squeezed over everything

-Stir everything together until the chik'n is evenly coated and let saute for 5-7 minutes...occasionally stirring.

-Increase the heat to med/high and add:

1 T. sesame seeds
1 T. agave
1 T. sesame oil

-Toss everything to recoat, and do this from time to time just to make sure things are done nice and evenly...do this for another 3-5 minutes, then add:

1 c. fresh cut pineapple chunks
1 c. broccoli
1/2 c. frozen peas

-Toss again, frequently until broccoli is tender
-Serve over brown rice, rice noodles, or in a lettuce wrap!

-Note: Top with Chow Mein noodles, cashew pieces, mung bean sprouts, fresh cilantro...pick one or choose all of them!

-Note:  grab some vegetable spring rolls and make up a batch of the Spicy Sushi (http://vegmomrecipes.blogspot.com/2010/12/spicy-sushi.html) for a real Asian-inspired meal!

Amazing Baked Doughnuts

So for our special mornings together, I try to do a fun breakfast to start the day off!  I think I've burned my kids out on pancakes and waffles...even if I make them into fun shapes...and cinnamon rolls aren't exactly something you can do last minute.  As I was walking through the store looking for inspiration, I came across a doughnut pan that you can bake the doughnuts in, rather than fry them!  I thought to myself, "I bet I could make these healthy and delicious"...so that became my project!  These doughnuts are made with whole wheat flour, aren't fried, don't use refined sugars, and are way lower in fat because we replace the eggs out of the recipe (not to mention...there is no frying!)  The texture is spongy, cakey, decadent, and delicious!!  We topped them with a homemade frosting made with xylitol rather than sugar, and tossed the other ones in a "powered sugar" made with xylitol!  You will never in a million years guess that these are healthier than regular doughnuts, and if you ask me, I think they taste better!

Preheat the oven to 425

In a bowl, sift together:

2 c. whole wheat cake flour (King Arthur's makes an amazing cake flour from whole wheat!)  I found this right in Meijer, in the baking aisle, but I bet if your grocery store doesn't carry it, you could find it in your health food store.
3/4 c. coconut palm sugar (I found this in my health food store...sucanat would also be a good replacement)
2 t. baking powder
1/4 t. nutmeg
1 t. sea salt
2 T. egg replace powder (I used the Bob's Red Mill brand)

-In a separate bowl make buttermilk:

3/4 c. + 4 T. unsweetened almond milk
1 T. lemon juice

-Let set a few minutes until curdled

-Add 2 T. melted vegan butter (Earth Balance Buttery Spread is to DIE for!) or coconut oil

-Mix all ingredients together until just incorporated...be careful not to over-mix, as this will effect how the dough will raise.

-Fill your greased doughnut tins until 2/3 full, and bake for 7-9 minutes.  You'll know when they are done when you touch them on the top, and they bounce back!

-When done, turn them out onto a cooling rack, and bake the rest of the dough...this recipe will make 12 total.

-To top them with chocolate frosting, just heat the frosting until runny, and dip the tops into it!  Press into chopped nuts if desired, or sprinkles!

-To toss in powdered sugar, melt some vegan butter or coconut oil in a shallow dish.  Roll the cooled doughnut into the melted butter or oil, and put in a tupperware container with xylitol powered sugar (I use the Ideal brand...which can be found in the baking aisle of Meijer...if you don't shop at Meijer, I'm sure your health food store will have something similar)...Put the lid of the tupperware container on, and toss until coated!

-Note:  add some cinnamon to the "powdered sugar" for another fun flavor!

-To make the chocolate frosting:  follow the instructions on the back of the Ideal brand "powdered sugar" (I'd cut the recipe in half, unless you want to have extra on hand for later use!)

*Just in case you're wondering what all the hype is over xylitol, here's some info on it to catch you up on this product!  Xylitol is a sugar alcohol that occurs naturally in some fruits, as well as birch bark.  It is a very low calorie sweetener, and has been said to be safe for diabetics, because of it's extremely low count on the glycemic index. (obviously check with your doctor to see if this applies to you, if you're a diabetic).  Xylitol has also been said to be great for your teeth, and if you look in many natural tooth pastes, mouth rinses, and gums, you'll find that this is used!  If you're still interested, google it...there's a lot of info out there!

Tri-Pepper Enchiladas with Jalapeno Nacho Sauce

Don't you think enchiladas are so comforting?  Warm, gooey, filling...delicious!  There are so many ways to do enchiladas, and what I was going for here, was one that didn't seem quite so "heavy" with all the beans and cheese.  You'll walk away from eating these babies, feeling very satisfied, minus the gurgling pit of bricks in your stomach that usually accompanies!  Stuffed with a variety of fresh peppers, high protein quinoa, and a few beans, you're going to love this unique twist on an old classic!!

In a large saute pan over medium heat add:

2 T. extra virgin olive oil
1/2 large onion, chopped
3 peppers, chopped (1 red, 1 yellow, 1 orange)
1 package of Seitan, drained and chopped (AKA "wheat meat"...you can find this in a health food store, and it's very high in protein, but low in calories!)
1 t. garlic powder
1 t. cumin
1 t. taco seasoning
1/2 t. sea salt
2 T. fresh cilantro (I used the kind you squeeze from a tube)
1 lime, juiced

-Stir to incorporate, and saute for about 5-7 minutes, or until the peppers and soft and onions are translucent

Prepare the Cilantro Lime Quinoa:

Cook 1 c. dry quinoa according the the package instructions, once it's done add:

1 can black beans, rinsed
2 T. fresh lime juice
3 T. cilantro (again, from a tube)
1/2 t. sea salt

-Mix all together, and set aside until you're ready for assembly

Jalapeno Nacho "Cheese" Sauce:

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-To assemble:

Take 1 whole wheat tortilla and spoon a couple tablespoons of the peppers in a line
add a couple tablespoons the Cilantro Lime Quinoa, also in a line
slightly tuck the two ends in, and roll up, forming a long, thin burrito-type wrap
place in a 9x13 with the folded side down, so it doesn't come unwrapped
repeat for the remaining tortillas (I was able to do 8 total, with a little of the Cilantro Lime Quinoa left over)

-Top with Jalepeno Nacho Cheese (approx 3 c.)

-Bake at 350, covered, for 25-30 mins

-When they come out, top with fresh chopped peppers, green onions, avocado, tomatoes, lettuce, guacamole, vegan sour cream, salsa...whatever sounds good to you!

-Not only are these gorgeous in color, but the flavor is amazing, and they're very healthy for you!!  Enjoy!

Jalepeno Nacho "Cheese"

I'd have to say, since going vegan a few years ago, there is one food that haunts me...I just miss it, and that food would be cheese!  I loved cheese dearly, from plain old cheddar to goats cheese...didn't matter what it was on, or if it was plain, I loved it.  Knowing what I do about cheese, and how it's made, and how horrible it is for you, I don't have a hard time not eating it...except for maybe one time a year when we visit Wrigley Field to watch the Chicago Cubs play...somehow the game doesn't seem complete unless you're munching on a large order of stadium nachos, with a side of jalepenos!  This was my inspiration for making this "cheese"!  Although it's not exactly the same, this is about as close as you can get to a "queso" dip and still be completely vegan!  Even my husband loved it...and he is a hard core critic when it comes to food alternatives!

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-Note: some other add ins that would make a great dip would be:

black beans
1 can of diced tomatoes, drained
1 can of chopped green chiles, drained
saute some veggie meat crumbles in taco seasoning and add
salsa

-If you find your dip gets a little runny when you add in extra ingredients, just add a little more corn starch and thicken!!  Enjoy!  This makes about 4-5 cups of nacho sauce!!  If you don't think you'll eat all of that...I actually used half of it to top some enchiladas (you can find that in another blog!)

Loaded BBQ Seitan Sandwich

Do you ever just crave something that's so delicious and balanced texturally, that you literally do not want to take a breath between each bite?  (If not, I'd have to go ahead and say you're CRAZY!)  This is my feeling about this sandwich...and if we're being honest, my intentions were only to eat half of it in order to make sure everything was just right...but I ended up eating the whole thing in record time, and did not put it down until it was finished!  Mildly put, I inhaled it!!  This is one of those "no fuss", quick meals that requires very little prep work, (or even knowledge of cooking!)...and it is EXTREMELY satisfying.  If you have husbands out there who are skeptical of anything "veg" (like mine is)...they will LOVE you for making this...frequently! I dare you to try this one out and tell me it's not incredible...go ahead!

The few ingredients you will need are:

1 package of Seitan (AKA "wheat meat")  It's really high in protein, and low in calories, making it a much better option than the pork or red meat that this sandwich is usually made with.  (You will more than likely have to go to a health food store for this, unless you're lucky enough to have a Whole Foods in your city!)
1 c. of your favorite bbq sauce...I personally will always choose Organicville BBQ Sauce, because unlike most bbq sauces out there...this one has no sugar and no high fructose corn syrup (or more currently known as "corn sugar")...plus it tastes AMAZING!  When I don't have time to make my own sauce...I use this one!
2 T. liquid smoke (this could probably be optional, but I like to give this sandwich a smokey flavor...I think it adds to the authenticity) (usually liquid smoke can be found down the bbq sauce and ketchup aisle...just in case you were wondering)
1 t. garlic powder

-Empty any liquid off of the Seitan, and "shred" with a fork like you would with chicken or pork.  (It's not going to be stringy like either of those meats, but you'll get a good textured shred from it)

-Place in a small pot over medium heat, and add:

bbq sauce
liquid smoke
garlic powder

-Cover and simmer on medium for 25 minutes, stirring occasionally to incorporate the flavors

-Lower heat to low, keep covered, and let it cook for another 40 minutes at least...just remember, the longer you cook it, the better the flavor.  I did mine for close to 1 1/2 hrs total.

-This is loosely optional, and I say "loosely" because it adds so much to the sandwich that I'd hate to see it without...however, I do understand that there are some people out there who have yet to learn the appreciation for mushrooms and onions!  In extra virgin olive oil, saute 1/2 large onion and 8 oz of mushrooms until onions are translucent...season with a little salt and pepper.

Assembly:

Toast your favorite whole wheat buns for added texture, place a few scoops of BBQ Seitan on the bottom, next, mushrooms and onions, then the rest is up to your interpretation...I did:

Pickles and vegan mayonnaise

You could also do:

baked onion rings (these are AMAZING...wish now that I would've had some for tonight!!)
lettuce
tomato
banana peppers
jalapeno peppers

-Serve with a side of baked sweet potato fries, onion rings, or french fries, and you've got yourself one comforting meal that any husband would beg to eat over and over again!

-Note:  the number of sandwiches you get out of this depends on how much BBQ Seitan you use...I'd guess that you should get 4-5 out of this!

Chocolate Chip Cookie Dough Balls

Ok, so I know my husband loves me...through "thick" or "thin"...but sometimes I get to wondering if he doesn't like the "thick" a little better!  (We're of course, talking about my figure here!)  It seems like he's always coming home with special treats for me...Hersey's Special Dark candy bars (king size), Reese's Peanut Butter Cups (by the bagful!), cookie dough...and as much as I'd like to say I don't like that kind of stuff, I cannot!  He knows I have  child-like love for candy bars and cookie dough...and no matter how many times I ask him not to bring it home (and I really do try to be convincing), he knows that if he does, it will most definitely get eaten!  (I guess that old adage, "actions speak louder than words" reigns true!)  Currently, I have a tub of cookie dough taunting me in my fridge...and it's been there, untouched, for four days...but I'm weakening!  I can't just throw it away, at the risk of hurting his feelings...yet, I cannot keep eating this stuff...my pregnant body is holding on to every fat gram I LOOK AT for dear life...so this is what I have done:  I made up a much healthier, version of that evil cookie dough, in order to help me resist temptation for a few more days (which is when I feel it will be ok to throw it away without him noticing!)  Here it is!

3 T. Earth Balance Buttery Spread
4 T. Ideal brand Xylitol-based sweetener...powered sugar version (I found this in Meijer, down the baking aisle...however, I bet most health food stores will have a version of this too!)
2 T. unsweetened almond milk
1 T. agave
1/2 c. + 6 T. white whole wheat flour (I use the King Arthurs brand)
1 t. vanilla
pinch of sea salt

-Mix together

-Add:

3 T. Ghiradelli semi sweet chips (or Enjoy Life chocolate chips)

-Note:  before adding the chips, I chopped them up a bit so they weren't so big!

-Roll into small, bite-sized balls, and stick in the freezer.  (You actually don't have to freeze them, however, I find that if they're frozen, I'm less likely to consume them all at once!!)

-PS...these are so fast and easy to make...GREAT one to do with little helpers who want to spend time with you in the kitchen!

"All That" Muffins

Why would these be called "All That" Muffins, you may ask?  Because these amazing muffins are "all that" a muffin should be...hearty, filling, healthy, moist, tasty, and simple...with just the right amount of fruit, chocolate, and nuts...sound too good to be true?  I thought so too, when my Grandma Sass gave me the recipe just a few minutes ago!  It all started this morning when we were talking on the phone:  she was telling me of this new muffin recipe she had tried, that she was getting rave reviews about...no one could just eat 1...everyone was having multiples!  She generously agree to send me the recipe, and as soon as she did, I practically ran to the kitchen, knowing I didn't have the dried cranberries that the recipe originally called for...but not wanting to have to wait to make them!  I improvised, naturally, and this is what I came up with...I had to force myself to stop eating them!

Preheat oven to 325

In a food processor combine:

1 c. (packed) Medjool Dates (Grandma Sass actually used 1/2 c. Agave...so if you had that, you could do that instead...she said you could add a little more Agave too if you wanted them sweeter)
1 1/2 c. oats (I didn't have the regular oats that the original recipe called for, so I used barley flakes instead...looks just like oatmeal, but made from barley)
2/3 c. unsweetened almond milk
1/2 c. water
1/2 t. sea salt
3 T. unsweetened applesauce (you could use 3 T. oil instead...but I didn't have any on hand, and I knew that I wanted chocolate chips in them, so I lowered the fat content here!)

-Process until the dates are no longer chunky.  (Side note:  if you're not using the dates, there's no need to use a food processor, you can just combine everything together!)

-Add:

2 T. egg replacer + 4 T. unsweetened almond milk
2 t. baking soda
1 1/2 c. whole wheat flour (King Arthurs is the best in my opinion...unless you go to a health food store and get the stuff that's in bulk, freshly ground!)
1/2 c. dried goji berries (this is where I had to get creative, because the recipe actually calls for crasins...which I don't use because they're loaded with additional sugar...and I didn't have any non-sweetened dried cranberries...AND I don't like raisins...so...these goji berries are all I had, but they're SUPER high in antioxidants, and they're a super food...so win win!)
1/2 c. Ghiradellis semi-sweet chocolate chips (the recipe ACTUALLY did not call for these, rather, it recommended a full cup of dried fruit...but I love chocolate...so...)
1 c. chopped walnuts

-Mix all together.  This is going to be a super thick batter...so thick you may wonder how on Earth it will ever bake...but don't fret...it does...beautifully!

-Spray 12 muffin cups and fill them up...these won't do much rising, so the amount that you fill them, is pretty much the way they're gonna look when they come out!

-Bake for 25 minutes, or until an inserted toothpick comes out clean!

-Note:  I actually made some mini muffins for my kids...these make GREAT snacks because they're loaded with fiber, and void of added sugars (except for the choc. chips I suppose!)  You'll have to cut your kids off...and then, to avoid being hypocritical, you'll have to cut yourself off too!  For the minis, I baked them for 20 mins, but check them at 15 to see if they might be done!

-You know the saying, "Mother knows best"?  Well that's because Grandma taught her everything she knows!!  Thanks for the recipe Grandma Sass...we LOVE it!!

Four Serving White Veggie Lasagna

Sometimes I feel like regular lasagna gets done to death!  We've all had it...layers of red sauce, veggies, and noodles...now don't get me wrong, I LOVE a good lasagna just as much as the next person...but I also love to shake things up a bit!  This is a fun take on your average lasagna, but instead of using a red sauce, you use a creamy alfredo!  And instead of making a huge pan of it...this recipe was developed to accommodate four regular-sized appetites, or three man-sized appetites!

-Make the "Creamy Alfredo": (If you have some already made, you'll need about 2 cups...if you're making this for the first time, you can freeze the remains, or check out some of my other recipes that use it!)

Over medium heat, slowly heat up:

4 T. extra virgin olive oil
2 T. garlic powder

-If you heat the garlic up too quickly, it will burn and turn bitter, so do it slowly, for like 5 minutes to incorporate flavors.

-Add:

1 qt of MimicCreme (The only place I've seen this is at health food stores...it's a soy-free, dairy-free cream substitute made from almonds and cashews...it can be used as a cream substitute wherever cream is needed.)

-Slowly bring to a boil over medium heat.  While that's heating up, mix together:

6 t. corn starch
6 t. warm water

-When the cream mixture starts to bubble, slowly whisk in the corn starch mixture and lower heat once it starts to thicken.  (lower to low...just to clarify!)

-Squeeze the juice from 1 lemon into the cream mixture (if I had to guess, I'd say 2-3 tablespoons)...whisk in.

-Add:

2 t. sea salt
plenty of fresh pepper
1 t. dried oregano
1 t. dried basil
1 t. nutritional yeast

-Note:  from the lemon juice to all of the spices, these can all be added to accommodate your taste...however, let it simmer for a while to let all of the flavors blend together.  I actually let my sauce heat on low for about 20 minutes before I tasted it.

-Another note:  if you feel like your sauce is too thick, add a splash of unsweetened almond milk, or even a little dry white wine.

-Boil 4 lasagna noodles...I used the Tinkyada brand, and boiled them according to the packaged directions for baking them later.  Rinse and set aside when done.


-Make the "Ricotta Cheese" filling:


1 package of silken tofu, gently squeezed dry in a paper towel
1 T. dried basil
1 T. dried oregano
1 T. nutritional yeast (really high in B vitamins and minerals, this gives things a "cheese" flavor...You'll more than likely have to go to a health food store for this, but it's so worth it and I use it a lot in my recipes)
1 T. garlic powder
1 t.sea salt

-Thaw 4 cups of frozen veggies, drain and chop.  (I ended up with about 2 1/2 c. of chopped veggies)  Set aside. 

-Thinly slice 1 small zucchini into rounds


-Make the "Parmesan Cheese":

1 1/2 c. panko bread crumbs (yes, you should use the panko, because their texture holds up the best)
3 T. nutritional yeast
1 T. garlic powder
1 t. sea salt
3 T. extra virgin olive oil

Assemble:

-Put 1/4 c. Creamy Alfredo in the bottom of a bread pan (a pan that you would use to bake bread in...just to clarify!)
-Trim 2 noodles to fit, overlapping, on top of the sauce (I actually just threw the trimmings right on top of those too)
-Spread 1/2 of the "Ricotta Cheese" mixture on the noodles
-Place 1/2 sliced zucchini on top, overlapping just a little bit
-Put 1/2 of the chopped veggie over the zucchini, and press down, to pack everything together
-Drizzle 3/4 c. of the Cream Alfredo over top of the veggies
-Repeat steps

-Bake at 350 for 25 minutes, covered with aluminum foil

-Remove from heat, cover with "Parmesan Cheese" (if you have some left over, you can refrigerate it a really long time, so just save it for another recipe!  Or, my daughter loves to sprinkle it on her spaghetti...she calls it her "special cheese".)

-Broil on low for about 1 minute or until the top has browned

-That's it!  Serve piping hot and enjoy!

-Note:  if you wanted to make this in a 9x13 pan, go ahead and double everything, and that should work!

Orange Dark Chocolate Truffles

Today, I really needed to get some house work done.  I was plugging along, accomplishing a lot, when my 4  yr old daughter, Sofia comes up to me, and asks with her sweet little voice, "Mommy, do you think we could spend some special time together today?"  Now, how on EARTH can you say no to that?!  Realizing that moments like this won't last forever, and that I needed to seize this opportunity, I said "yes"!  Sofia is a girl after my own heart...she LOVES to be in the kitchen, so I though, what better way to spend time together then trying out a new recipe?!  (Not to mention, I had a little craving for something chocolate!!)  The original recipe I got from the Julie Morris website (www.juliemorris.net), but of course, I had to tweak a few things to make it my own!  These little truffles are fudgy, satisfying, easy to make, and very healthy...in other words, you win on so many different levels with this one, that if you don't make them, you lose! 

In a food processor combine:

10-11 pitted medjool dates (about 2/3 c.)  If you're cooking with a special little helper, it's really nice to have them remove all the pits (plus it teaches them to count, and you can point out fractions!)
2/3 c. cacao powder (you'll have to go to the health food store for this...but cacao powder is made from the raw cacao bean (which after processing becomes cocoa)...in it's raw form, it is EXTREMELY high in antioxidants!)
1 T. fresh orange zest
2 T. fresh orange juice (again, helping hands love this part...squeeze, squeeze, squeeze!)
3 T. coconut oil (so many benefits to this stuff!  You should do a little research on it...you'll be blown away!)
3 T. palm sugar (I used coconut palm) <--Health food store item
1/8 t. sea salt
2 t. Hersey's Special Dark Cocoa Powder
1 T. hemp seeds, ground in a coffee grinder (protein packed, and rich in iron...just two of the many benefits of this seed!)

-Note:  the last two items are not called for in the original recipe, however, I found that my dough was too sticky to roll into balls...so if yours is fine, you can omit the last two...BUT I did taste the dough before and after adding these two ingredients, and in my opinion, it tastes WAY better with!

-Pulse until incorporated, then process on high until a thick dough forms.

-Stick in the freezer for 15-20 minutes to make it easier to roll

-Roll into balls that measure about 1 t. worth of dough...I got 20 balls from this recipe.

-Return to the freezer for 5 more minutes

-Melt 1 c. Ghiradelli Semi Sweet Chips (or Enjoy Life Chips) according to the melting instructions.  Add 1 t. coconut oil.

-Dip balls into chocolate, scraping the bottoms to remove excess chocolate.  Eat once chocolate is hardened (if you can wait that long!)

-Note:  to "fancy" them up a bit, I dusted with gold luster dust, and some iridescent little flakes.  Try making some of the balls smooth, and some of them with texture to give them more of a variety!

-Note:  these have a very slight orange flavor to them...if you want it a little more pungent, try adding another tablespoon of zest...or try topping them with zest as a garnish!

Spinach Stuffed Shells w/ Creamy Marinara

I was doing a bunch of cooking yesterday (I'm trying to get meals frozen because I'm about to have my 3rd child, and I know I won't have too much time to cook after she's born!)...anyways...I was trying to think of meals that my husband would like, and since he loved the Creamy Alfredo sauce so much, I decided to make a big batch of it for him.  As I was going through my refrigerator, I noticed that we had some opened marinara sauce that needed to be used up, and that is exactly how this recipe was born!  Instantly I was taken back to my college days, going to Olive Garden, and dipping my bread sticks in boats that were composed of half alfredo and half marinara...yum!  Originally, I wanted to do a lasagna with this recipe, but I didn't have any lasagna noodles.  I did, however, have plenty of shells, plenty of spinach, and plenty of mushrooms!  This is such an easy meal, and it makes a lot, so if you're looking to do some cooking in order to have a lot of left overs, or if you're looking to do cooking for a group of people, this is your meal!  No one would ever guess that this was vegan...my husband actually asked what kind of cheese I used in it!  What more could you ask for than easy, amazing, hearty, comforting, and healthy...with plenty to go around?  (Honestly, if you're asking for more than that...I think you need to lower your expectations!!)  Oh, I guess I could throw in inexpensive too :)

-Bring a big pot of water to a boil, and add 1 full box of Tinkyada Brown Rice Shells (not the mini shells for shells and cheese...but the kind you stuff...just to clarify!)

-Boil for about 15 minutes (the noodles will not be done, but we're going to bake them later).

-Thaw 6 c. of frozen spinach (yup...6 c!)...usually I'll squeeze the extra water out of the spinach, but this time, I just threw it all into a large saute pan over medium heat, and cooked the water out.  Either way, you can do whatever you feel most comfortable with.

-To the saute pan and spinach (once most of the moisture has been cooked out), add:

2 6 oz packages of mushrooms (I accidentally got "the restaurant blend"...and they worked just fine...but whatever you want will work)
1 t. garlic powder
1 T. extra virgin olive oil
1 t. dried basil
1 t. dried oregano
1/2 t. sea salt

-Saute for about 5-7 minutes to incorporate flavors

-If you don't have any left over Creamy Alfredo Sauce, here's the recipe...it will make way more than what you need, so freeze the rest, or make up a White Lasagna, and freeze it!

Creamy Alfredo Sauce:

Over medium heat, slowly heat up:

4 T. extra virgin olive oil
2 T. garlic powder

-If you heat the garlic up too quickly, it will burn and turn bitter, so do it slowly, for like 5 minutes to incorporate flavors.

-Add:

1 qt of MimicCreme (The only place I've seen this is at health food stores...it's a soy-free, dairy-free cream substitute made from almonds and cashews...it can be used as a cream substitute wherever cream is needed.)

-Slowly bring to a boil over medium heat.  While that's heating up, mix together:

6 t. corn starch
6 t. warm water

-When the cream mixture starts to bubble, slowly whisk in the corn starch mixture and lower heat once it starts to thicken.  (lower to low...just to clarify!)

-Squeeze the juice from 1 lemon into the cream mixture (if I had to guess, I'd say 2-3 tablespoons)...whisk in.

-Add:

2 t. sea salt
plenty of fresh pepper
1 t. dried oregano
1 t. dried basil
1 t. nutritional yeast

-Note:  from the lemon juice to all of the spices, these can all be added to accommodate your taste...however, let it simmer for a while to let all of the flavors blend together.  I actually let my sauce heat on low for about 20 minutes before I tasted it.

-Another note:  if you feel like your sauce is too thick, add a splash of unsweetened almond milk, or even a little dry white wine.


-For this shells recipe, you will need 2 c. of the alfredo sauce and 1 c. of marinara.


-Preheat oven to 350


-Stuff your shells with about 1 T. of the spinach mixture...enough to fill them, but not super full...I was able to stuff 27 shells with the spinach mixture...which was all the shells in the box.


-Once shells have been stuffed and lined into a 9x13 (or if you're separating and freezing, a few smaller containers), pour Creamy Marinara over them, sprinkle with "parmesan cheese", and cover with aluminum foil.

"Parmesan Cheese" Recipe

1 1/2 c. panko bread crumbs (yes, you should use the panko, because their texture holds up the best)
3 T. nutritional yeast
1 T. garlic powder
1 t. sea salt
3 T. extra virgin olive oil

-Mix all together until the crumbs are evenly coated with the oil and seasonings.
-Bake for 25 minutes covered, then uncover and bake for another 5 minutes.  You'll want the sauce to be bubbly, and the noodles to be fully cooked.  (You may want to test them before you call them complete!)

-Like I said before...these are amazing! And they make a lot!  What I did to freeze them was:  stuffed the shells, put the sauce and "Parmesan Cheese" on the top, and then covered them in a double layer of aluminum foil.  (Make sure that they are completely cooled before you cover them or condensation will form and they'll get icy.)  

Amazing Quinoa Avocado Salad

I was at my friend's house the other day, and she wanted me to try a recipe that she came up with...and I fell in LOVE!  I couldn't stop thinking about it!  It was so fresh and hearty and light and flavorful all at the same time...and it reminded me of summertime in a bowl!  (We're smack dab in the middle of a Michigan winter, so anything reminiscent of summertime is greatly welcomed!)  Anyways, after asking her how she made it, and trying to get an idea of how she did so (she is a non-recipe-user/recorder such as myself), I went to the store, got the ingredients, and tried to duplicate its perfection as best as I could!  This is what I came up with, and boy is it good!  Thank you so much, Christa, for sharing this awesome recipe with me...I hope I did it justice!!!  The health benefits you'll get from this salad are amazing...tons of protein and essential carbs from the quinoa, cell-sustaining healthy fats from the extra virgin olive oil and the avocado, vitamin C from the tomatoes and citrus juice...and plenty of fiber from all the ingredients!  This is the type of meal that you make a big batch of, and have on hand to eat whenever you need to grab something quickly...I love it so much!!!

Bring 4 c. water to a boil and add 2 c. quinoa.  Cook according to the instructions on the quinoa package.  While that is cooking, let's make the lemon vinagrette!

1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1 1/2 t. sea salt
2 t. freshly smashed garlic

-Mix all these together with a whisk, and slowly drizzle (as your still whisking):

1 c. extra virgin olive oil

-This should create a thicker, dressing-like liquid.  It will taste pretty strong of citrus, but don't worry, you're pouring it over quite a bit of quinoa, and it's just the right amount!

-When the quinoa is done, pour half of the vinaigrette over it, and gently toss to coat.  (Be sure not to mix it too much, or your quinoa will get mushy like rice does).  Place in the refrigerator to cool down.

-Once quinoa is relatively cooled, add:

1 c. chopped cilantro (or more if you want!)
1 c. chopped grape tomatoes (again, if you want more, you can add more)
1 avocado, chopped (one more time, you can add more if you want)
the remaining vinaigrette

-Toss everything together and enjoy! 

-The longer everything has to set in the vinaigrette, the better the flavor is...however, I didn't have the patience to wait, so I ate it right away and it was amazing!!

-Note:  we also discussed adding chopped green onions and sliced black olives to this...so if you feel so inclined, that would jazz it up a bit...OR if you wanted it a little more hearty, you could add a can of rinsed black beans!  Whatever you decide to do, you're going to love this, and I can 't even express to you in words how amazing this is!!!  I can't wait to have it for lunch today!

Chocolate Brownie Cupcakes with Amazing PB Frosting!

Today is "special days with Daddy," as my 4 yr old calls it!  My husband's 2 days off a week add a lot of pressure to make them as special as possible, since he doesn't get to spend a ton of time with the girls during the work week...so today, with the promise of family movie time, there was also the promise of "special snacks"!  (We stick the word "special" in front of a lot of things, in order to conjure up excitement in the kids)!  My requirements for "special snacks" are that they typically need to be void of sugar and all that unhealthy stuff...and my kids' interpretation is something that tastes amazing, that they typically wouldn't be able to eat!  So I have to get creative and come up with things that LOOK special and unhealthy...and taste good...all while actually being within my limits of "healthy" food!  ANYWAYS, back on track here...I wanted to test out an idea I had:  turning the gluten free brownies that I make, into cupcakes...and adding a sugar free chocolate PB frosting (because we ALL know that there's nothing better than the combination of PB and chocolate!)  So this is what we have...the cupcakes are very low in fat, gluten free, chewy and fudgy!  The frosting uses absolutely no sugar, and although I can't say it's extremely low fat...it is one of the most healthy frostings you'll find out there!

So here's what you do:

Buy a package of Pamela's brand Chocolate Brownie Mix and add:

1 T. Bobs Red Mill Egg Replacer, instead of eggs
2 t. baking powder
1 t. vanilla
1/2 c. applesauce, instead of oil
1/4 c. unsweetened almond milk, instead of water

-Beat until well incorporated, but be careful not to over do it, and bake at 350 for 18-20 minutes (until a toothpick inserted in the center comes out clean)

-While you're baking your cupcakes, let's make the frosting!

1/2 c. Earth Balance Buttery Spread
1/4 c. + 1 T. organic PB (just make sure whatever PB you use is void of heart cloggers such as:  hydrogenated or partially hydrogenated oils...as well as sugar)

-Beat the above two ingredients together to get rid of any lumps and add:

1/8 t. sea salt
1 t. vanilla
2 c. Ideal brand xylitol-based powdered sugar (I've seen this in Meijer...I think it's a relatively new product...but I'm pretty sure most health food stores will carry it)  Xylitol is a tooth-friendly, low calorie, natural sweetener derived from some fruits and birch bark...and is said to be safe for diabetics!  (Double check that with your doctor before taking my word for it!)
3 T. unsweetened almond milk (add them 1 T. at a time, because your frosting's texture may be just fine with 1 T. or 2...the third may make it too runny)

-When the cupcakes come out of the oven, cool them on a rack before frosting them (or all of that amazing frosting will slide right off!)

-Note:  IF you wanted to take these to the next level (for like a Bday party or something really special)...you COULD pulse some Reeses PB cups (the mini ones) in a food processor and either put some into the batter before you bake it, or sprinkle them over the top of the frosting when they're done!  Guaranteed your kids will FREAK OUT over these!  You probably will too...if we're being honest!

-The brownie recipe made 9 cupcakes...the frosting recipe could probably frost about triple that...but this isn't a problem...either bake more cupcakes or refrigerate the frosting for a later use!

Easy No Bake Lasagna

Once again, my husband came home looking for dinner, and I had NO CLUE what I was going to make...oops!  Frantically, I began raiding my pantry, fridge, and freezer for whatever I could think of that might be thrown together (quickly) to make a decent meal...time was sensitive, because I knew that if I didn't do something quick...pizza would be ordered!  Not that I don't LOVE pizza...but it's too easy of a fall-back, and I really wanted my family to have a healthy, home-cooked meal!  Then it dawned on me...I had a few boxes of partially used up lasagna noodles...and a few veggies, along with spaghetti sauce...this just might work!  But wait...lasagna takes FOREVER to bake...what if...could it be done?  Can you really do a lasagna without baking it?  The answer is, YES!  The only time this little beauty touched the oven, was to broil the "cheese" on top...which took less than 5 minutes!  This lasagna, my husband described as, "your best tasting lasagna yet"...as well as "the most traditional in taste"!  So that's what you can expect by making this...best, most traditional tasting, easy lasagna ever!

Let's break this into steps:

Get your noodle water boiling in a large pot

The "Ricotta Cheese" (Just so you know, I only had 1 package of the silken tofu, but if I had to do it all over again, I'd use 2 packages):

1 package of silken tofu, gently squeezed dry in a paper towel
1 T. dried basil
1 T. dried oregano
1 T. nutritional yeast (really high in B vitamins and minerals, this gives things a "cheese" flavor...You'll more than likely have to go to a health food store for this, but it's so worth it and I use it a lot in my recipes)
1 T. garlic powder
1 t.sea salt

-With a fork, mix all of this together, mashing it to a ricotta cheese texture (remember, if you use the 2 packages of silken tofu, double the spices)
-Set aside

The Veggies:

In a saute pan over medium heat combine:

1/2 jar of your favorite spaghetti sauce
1 t. garlic powder
1 t. dried basil
2 t. nutritional yeast
2 small Zucchini, shredded
1/3 bag of matchstick carrots
2 c. frozen spinach, thawed, squeezed dry and chopped
2 c. chopped, frozen broccoli, thawed and squeezed dry (so just to clarify for this one, take frozen broccoli, thaw it, squeeze it dry, chop it, and THEN measure out 2 cups!)

-Mix all of this together, and basically what you're looking to do is heat everything through, and give it the flavor it would normally have if you were to bake it.

-Heat the remaining 1 1/2 jars of spaghetti sauce up

-While the sauce is heating and the veggies are cooking, let's make the "Cheese" topping

The "Parmesan Cheese" Topping:

1 1/2 c. panko bread crumbs (yes, you should use the panko, because their texture holds up the best)
3 T. nutritional yeast
1 T. garlic powder
1 t. sea salt
3 T. extra virgin olive oil

-Mix all together until the crumbs are evenly coated with the oil and seasonings, and let's get ready to assemble.  (I'm hoping that you realized that you need to pull your noodles out of the water once they were done cooking!)

The Assembly:

1 c. of heated spaghetti sauce goes into the bottom of a 9x13 pan...this will prevent the annoying "sticking noodles" to the bottom of the pan

4-5 lasagna noodles (I prefer to use the gluten free ones, but whole wheat works well too)

1/2 of the "ricotta" mixture (which I just now remembered that I didn't preheat before putting it into my lasagna...you might want to microwave it first)

1/2 of the veggie mixture...with the back of a spoon, kind of press and smooth these layers to pack them together...nothing too intense, but this will help your lasagna to hold together better.

1 c. spaghetti sauce, spread over the veggies

noodles

"ricotta"

veggies

remaining sauce

Finish off by sprinkling nearly all (or all if you want) of the panko bread crumbs over the top.  This give a nice texture to the lasagna (as well as flavor!)

-Broil on low until the bread crumbs have browned.  Cut and serve...make sure you cut the pieces extra big, because you're never going to want to stop eating this!!

-This makes a full 9x13 pan, which is a LOT of lasagna, so you can either make it on a night when you're having guests, eat it for about a week, or do what I did, and portion it out and freeze it, so you can have it whenever you feel like it!!  Either way, this is a winner of a meal and you're going to LOVE it!  (Even my 4 yr old asked for a second helping!  Little did she know she was getting a good dose of broccoli and spinach with every bite!!)

Hearty Black Bean Soup in a Gluten-Free Bread Bowl

So I live in Michigan, and it's cold most of the year...so cold!  You get very used to eating things that warm you up, like soups and chili...but sometimes you just want something a little different for crying out loud!  Not that Black Bean Soup isn't soup...but it's not your typical vegetable soup...PLUS you get to eat it out of a bread bowl, so that's always fun!  Here's my simple, no fuss recipe for a Hearty Black Bean Soup that will warm you up...even on the coldest days!  Oh, and there are hidden veggies in it too, for extra vitamins!

In a large soup pot, over medium/high heat saute:

1/2 c. vegetable broth (make sure you get one that's really low in sodium...preferably organic.  Read the label, because you wouldn't believe what some companies put in their broths...like SUGAR and enough salt to bloat you for a month!)
1 large white onion, diced
1 large green pepper, diced
1/3 bag matchstick carrots, chopped

-Saute for 5-7 minutes, until peppers and onions are soft.

-Lower heat to medium/low and add:

1 c. vegetable broth
1 T. garlic powder
1 T. chili powder
1 t. cumin
1 package of low sodium taco seasoning
1 can of black beans
1 32 oz container of Imagine Bistro Cuban Black Bean Bisque

-Mix and let simmer, covered for at least 15-20 minutes (if the soup starts sticking to the bottom, you can lower the heat to low)...the longer you let your soup simmer, the more flavor it will have.

-Note:  you can also add corn and a can of diced tomatoes to this...or 1 c. of salsa...just depends on what you feel like having.  I kept mine pretty simple for the kids...didn't want it too spicy. 

-Another note:  if you're kids (or let's face it...some of us adults) are picky when it comes to veggies,  after everything is sauted, throw it in the blender or the food processor until it's no longer chunky then return it to the soup...I use this trick all the time when my kids decide they don't want to eat veggies!

The Bread Bowls:  (This recipe made 3 bread bowls)

1 package of the Pamela's brand Gluten Free Bread Mix
1 T. xanthum gum (this is a binding agent)  You'll more than likely have to go to a health food store to get it, although, if you shop at Meijer, I've seen it there!
3 T. of Bob's Red Mill egg replacer powder (not prepared)

-I followed the "egg free" bread recipe on the package, with the above additions...and I actually used 1/4 c. applesauce to replace the oil (I didn't have any oil on hand).

-I just mixed everything together really well (by hand, didn't use the recommended heavy duty mixer)...shaped the mix into 3 balls, and let the balls rest for about 1 hr.

-Bake at 350 for 40 mins (or more if you feel the center isn't quite done.  You want a nice hard crust the whole way around the bowl, so that the soup doesn't leak out!

-Once they're done, hollow out, and fill with the soup!  Top with tomatoes, diced jalapenos, guacamole, Tofutti Better than Sour Cream, cilantro, or whatever else you might like!  You can even eat with chips instead of a spoon!!  Very fun meal, very hearty, and very healthy!  Enjoy!!!

-Ps...I froze the rest of the soup for a later use...because it makes quite a bit!

"Chicken" Marsala and Garlic Mashed Potatoes

Have you ever been to Carrabbas and had their Chicken Marsala?  I used to LOVE that dish, and from time to time, I still crave it! Long gone are the days where I can order that, but who's to say I can't come up with an alternative that tastes so great that I no longer crave the real thing?  Well...that's exactly what I did!  This meal is INCREDIBLE, and super simple to make!  This isn't, however, the type of meal you'd want to eat every single night.  This is one of those great alternatives that your husband will love, but if you eat it all the time, your figure will be less than desirable!  (If we're being honest here!)

In a saute pan heat up:

1/3 c. Earth Balance Buttery Spread
2 strips of Smart Bacon...diced into small bits
1 Package of Smart Chicken, cubed
1 T. + 1 t. garlic powder
Fresh ground pepper...plenty...maybe 1-2 T.  (I love pepper, so I probably did around 2)

-Simmer over medium heat for 3 minutes
-Add:

12 oz mushrooms...I used baby bellas, but you could use whatever you like the best.
1 1/4 c. Marsala Cooking Wine

-Let simmer for another 3 minutes
-Combine 2 c. vegetable broth with 2 T. cornstarch and whisk until lumps are dissolved.  Add to mushroom mixture.
-Simmer until it begins to thicken (around 3-5 minutes)

-Add:

4 T. Tofutti Better than Sour Cream
1 T. Nutritional Yeast

-Reduce heat and stir to incorporate flavors.  Let cook on low heat while you prepare the potatoes.

-Bring water to a boil (about 4 c.)
-Wash and dice 3 medium potatoes with skins still on.  (The smaller you dice them, the quicker they will cook)
-Once water is boiling, add potatoes and cook until fork tender.
-Drain and return potatoes to hot pan (this will evaporate the remaining water in the potatoes and keep them from being runny)

-To your potatoes, add:
4-5 T. Tofutti Better Than Sour Cream
3-4 T. Earth Balance Buttery Spread
1 1/2 t. garlic powder
salt and pepper to taste

-Mash with a potato masher...keeping some of the chunks.

-Serve "Chicken" Marsala over Garlic Mashed Potatoes and enjoy!  (Like I even have to tell you to enjoy it...you can't help but enjoy it!)

-PS...If you wanted to feel a little healthier about this...skip the potatoes and serve it over some gluten free or whole grain pasta :)  (with a side of veggies)

Creamy Alfredo and Veggies

Nothing says "comfort food" quite like a nice, big pile of Fettuccine Alfredo!  I grew up loving the stuff, and my mom made the BEST alfredo sauce on Earth!  These days, I don't get to have it too often for a few reasons: 1) it's cream-based and 2) it's not even CLOSE to being figure friendly!!  Now, I'd like to tell you that I solved both of those problems with this dish, but the truth of the matter is...this isn't even CLOSE to being a low-fat meal!! (I think that's one of the qualifiers for "comfort food" isn't it?  Has to be high in fat!)  Here's what I did do though:  I eliminated all the dairy-based fat, used heart-healthy extra virgin olive oil instead of butter, and eliminated all the cheese that typically goes into this meal...so as you're eating this, just know, that although it tastes every bit as good as a "normal" alfredo sauce...you are doing your body a HUGE favor by eating this alternative (because trust me...I've made the "normal" sauce before, and you would just die if you knew all the fatty ingredients that it entails!)

Over medium heat, slowly heat up:

4 T. extra virgin olive oil
2 T. garlic powder

-If you heat the garlic up too quickly, it will burn and turn bitter, so do it slowly, for like 5 minutes to incorporate flavors.

-Add:

1 qt of MimicCreme (The only place I've seen this is at health food stores...it's a soy-free, dairy-free cream substitute made from almonds and cashews...it can be used as a cream substitute wherever cream is needed.)

-Slowly bring to a boil over medium heat.  While that's heating up, mix together:

6 t. corn starch
6 t. warm water

-When the cream mixture starts to bubble, slowly whisk in the corn starch mixture and lower heat once it starts to thicken.  (lower to low...just to clarify!)

-Squeeze the juice from 1 lemon into the cream mixture (if I had to guess, I'd say 2-3 tablespoons)...whisk in.

-Add:

2 t. sea salt
plenty of fresh pepper
1 t. dried oregano
1 t. dried basil
1 t. nutritional yeast

-Note:  from the lemon juice to all of the spices, these can all be added to accommodate your taste...however, let it simmer for a while to let all of the flavors blend together.  I actually let my sauce heat on low for about 20 minutes before I tasted it.

-Another note:  if you feel like your sauce is too thick, add a splash of unsweetened almond milk, or even a little dry white wine.

-Boil some water, and add whatever noodle you like.  Traditionally a Fettuccine noodle is used (long like spaghetti, but wide and flat), but honestly, I like it best with gluten-free bow tie or penne pasta.  (For this particular dish, I used Garlic Parsley Ribbons). 

-Saute your favorite veggies in a little extra virgin olive oil and season with a little salt, pepper, oregano, basil, and garlic powder, until you like the way they taste on their own...aside from the sauce.  Make sure you don't over-cook your veggies...you want them to still be a little firm, so that you don't have mushy veggies with mushy noodles...you want good texture contrast!  Also, it's always a good idea to choose veggies that have good color variety, for two reasons:  1) visual appeal and 2) when you eat a wide variety of colors in your fruits and veggies, you get a wide variety of vitamins, minerals, and antioxidants from them!  Win, win!

-Note:  if you wanted to add some "fake chicken" to the dish, that would be good too!

-To assemble you can do this two different ways.  The first is to just toss everything together and serve it, or, if you're wanting a pretty presentation, toss the noodles in the sauce, and serve the veggies over top...either way, it tastes great and you're going to love it!  Enjoy!!

-Oh yeah, just in case you were wondering, this makes around 4 c. sauce.  If that's too much, freeze the rest and save it for later!

Hawaiian BBQ "Chicken" Pizza

I'm a huge fan of a good BBQ-style pizza!  Unfortunately, my vegan ways don't allow me to partake in the majority of the toppings that would typically come on one...bacon, chicken, cheese...I'm sure you know what I mean!  Usually I end up ordering a BBQ pizza without cheese, with a bunch of veggies, but as we all know...it's just not quite the same!  Sometimes you just get a longing for the chewy-ness of chicken, or the crispy crunch of bacon...and THAT'S exactly where this pizza comes in!  (Not to mention, it's still loaded with veggies, and way healthier!!)  I don't eat "fake meat" on a regular basis, because I don't think that they themselves tend to be all that healthy...HOWEVER, I can fully appreciate the makers of "fake meat" because they have done a stand up job replicating real meat...and it is extremely helpful when trying to cook for someone who prefers something more than just veggies (my husband)!

The Crust:  (Did I mention it's gluten free?? Added bonus!)

Preheat the oven to 375

Follow the instructions on a bag of Pamela's brand Gluten Free Bread mix (for the pizza crust)

-Note:  I did not follow these exactly...I didn't beat it in a kitchen aid mixer, I did it by hand...I didn't let it rest for an hr either...I simply spread it (it was REALLY sticky) into a jelly roll pan and baked it for 20 mins, added the toppings, and baked for another 10-15 mins.  Just so you know.  You can certainly follow the instructions exactly...I just didn't feel like fussing with it!

You'll need: (and just remember, if there are items here that you don't like, just skip them...likewise, if there are other things you think would be awesome on your pizza, add it!)

1 package of Lightlife brand Smart Tenders
1 package of Lightlife brand Bacon
3 c. bbq sauce (if ever I don't make my own, I use the Organicville brand, because they don't use high fructose corn syrup or sugar...PLUS it tastes AMAZING)...you'll probably need 2 jars.
1 zucchini
1 large white onion
1 package of baby bella mushrooms
fresh pineapple (it really COULD be substituted for canned tidbits...but the flavor doesn't even compare)
fresh spinach
cherub tomatoes
jalepenos

-Here's what you do:  (You do this while your crust is baking)

-Thinly slice the onion, and saute in a little extra virgin olive oil on medium high for about 10-15 minutes.  Lightly season with a sprinkle of sea salt, pepper, and garlic powder.

-Add:

1/2 c. bbq sauce
mushrooms
zucchini
cubed or sliced up "chicken"

-Saute to incorporate flavors...about 5-7 minutes...you want your zucchini to still have a little texture...not mushy!

-While that is sauteing, cut your pineapple into "tidbits" and chop your tomatoes. 

-Take 4 strips (or more if you want) of the "bacon" and chop into bits.  In a small saute pan with a splash of oil, saute until crispy.

-When your crust comes out, spread with a generous layer of bbq sauce (around 2-2 1/2 c.  depending on how much you like sauce!)

-Layer:

Plenty of fresh spinach
Then the sauteed "chicken" mixture
Pineapple
Bacon
Jalepeno

-Bake for another 10-15 minutes, and when it comes out, top with fresh tomatoes!

-You're not going to get any complaints with this one!  It's a completely satisfying meal, loaded with veggies!  You don't even miss that there isn't any cheese with all of the flavors going on!  (But just in case you really feel the need for cheese...the Follow Your Heart vegan mozzarella is very good, and it actually melts!  It only comes in a block, so you'll have to do your own shredding, but it's pretty darn good!)

Sweet Potato Pomegranate Quinoa Salad

So lately, I've been having a lot of really good quinoa salads, that are all pretty similar, but with different elements.  Contrary to popular belief, I don't have a ton of time to test out a bunch of different recipes and blog them, SO I took my favorite things about each salad, blended them all together and came up with this amazing, mildly fresh and flavorful salad that's loaded with protein, whole grains, antioxidants, and vitamins...and it tastes even better than what it sounds!  (Not to mention it's GORGEOUS!)  This makes up a big batch, which for me works out great, because that means I have lunch or dinner all set to go for the next week!  (That's how I roll...I usually make up a big batch of soup or a salad, and eat it for lunch or dinner, so that I always have something healthy on hand if I'm in a rush!)

Preheat oven to 400

Peel and cube 2 sweet potatoes, drizzle with extra virgin olive oil, and sprinkle with sea salt, pepper, and garlic powder, and toss to coat evenly.

-Roast until fork tender (15-20 minutes)

-Remove and set aside

Bring to a boil:

2 c. low sodium organic vegetable broth

Add:

1 c. quinoa, cook according to instructions.  (Quinoa is AMAZING!  You can use it anywhere you use rice, and it has so much protein in it, you won't know what to do with yourself!)

-Once the quinoa is done, put that, along with 4 c. cooked brown rice into a bowl, and let set.  Be careful not to toss or stir too much, or it will get mushy.

-Take the seeds from 1 pomegranate (roughly 1 c.) and throw them in with the rice.

-1c. fresh cranberries, pulsed in a food processor to roughly chop (or you could do it by hand if you want)...add that to the rice/quinoa mixture.

-1 c. of chopped cilantro, added to mixture

-3 oranges, segmented, then added to the mixture.  (Squeeze the remaining juice from the leftover orange over the rice...roughly 1/4-1/3 c.)

-Add your roasted sweet potatoes

-Saute 8 oz mushrooms, roughly chopped, (I used baby bellas, but whatever you have on hand works fine) in:
1 T. balsamic vinegar
1 T. agave nectar
a splash of extra virgin olive oil

-Add to the rice/quinoa mixture and toss everything together

-Done!  It seems like a lot of steps, but everything goes very quickly, and it's so worth it!!  There are a few ways you can shorten the prep time for this too:

-Use precooked rice (I used the frozen kind that you microwave for 3 minutes!)
-Already harvested pomegranate seeds...those little guys are a pain to get out!
-Use mandarin oranges, rinsed (since most of them are packed in syrup)
-Use a high quality orange juice (no sugar added)
-Use pre-chopped sweet potatoes or squash

-There...those are all the ways I could think of that would make this go by even faster :) 

-I think I mentioned that this makes a ton too, so all of your efforts are so worth it!  I'm freezing some of it right now, I'll see how it thaws out, and blog it if it works!  Definitely try this one...it's so amazing!!

-Note:  you could also serve this over fresh spinach with a balsamic reduction, topped with toasted slivered almonds :)

Quick 'n' Easy "Man Meal" w/ Herbed Cornbread

Oops!  I just looked at the clock and realized that my husband would be home in less than 45 minutes, and I had NO IDEA what he was going to eat for dinner!  (If only this was the first time this had happened...but sadly, the scenario is all too familiar!)  Fortunately, this forces me to be creative, quickly!  I came up with this meal to try and fit his tastes on all different levels, thus making it a "man meal", because this is everything opposite of what I would prefer to eat!  Warm, filling, and hearty (and not to mention tasty), I don't think there's a man out there that would complain about this meal (or a wife who would mind making it for him, repeatedly!!)

Preheat the oven to 400

Follow the instructions on the package (I bought the Quaker Yellow Corn Meal), with these substitutions:

1 1/4 c. white whole wheat flour (King Arthur brand)
Omit sugar
1 c. unsweetened almond milk
1/4 c. applesauce (you could use canola oil if you wanted, but I thought, hey, why not make it low fat!)
2 "eggs" (2 prepared "eggs" worth of egg replacer)
2 t. garlic powder
2 t. dried basil
2 t. dried oregano

-So just to clarify, everything else that the regular recipe on the back of the container calls for, put that in too!

-Spray an 8x8 pan and bake for 20-25 minutes

-When it comes out, and is still really hot, melt some "butter" over top

-Cut and serve with the "Stew"

The "Stew" part:

In a large sauce pan over med/high heat, whisk together:

2 T. Earth Balance Buttery Spread (bubbling)
2 T. whole wheat flour

-This will serve as your thickening agent...it's a little thing the French call a Roux (roo)

-Add:

1/2 c. red wine (whatever you have laying around) or red cooking wine
2 c. vegetable broth

-Whisk until there are no lumps

-Add:

2 t. garlic powder
1 t. dried basil
1 t. dried oregano
1/8 t. sea salt (or more depending on your husband's palate)
plenty of fresh ground pepper
1 T. more of the "butter"

-Mix together and add:

4 oz mushroom slices (1/2 of a package...or more if he really loves mushrooms)
1 package of Seitan (aka "wheat meat"...extremely high in protein, and can be used as a beef or chicken substitute...GREAT texture.)  I cut mine into smaller pieces, because some of them were pretty big...I've only ever seen this at a health food store, but if you have a really great grocery store, they may have it.
3 c. frozen vegetables (whatever ones he'll eat!  I used a Normandy blend and added corn to it)
2 c. frozen hash brown potatoes (the cubes, not the shredded)...I only had the "western" style which includes peppers and onions...if he doesn't like those, just get the plain.

-Reduce the heat to medium until veggies are thawed and flavors are incorporated.

-That's it!  By the time the bread is done cooking, the stew will be done, and you can go ahead and serve it up!  This literally takes 30 minutes to throw together, and it will make enough for him to have a large helping for dinner, and leftovers to take to work the next day!  Win, win!

Raw Citrus Beet Salad

Ok, so I'm in love!  As an avid beet-hater (until last year), I never thought I would mix the words "love" and "beets" in the same sentence...yet here I am, proclaiming my love to the whole world wide web for these gorgeously purple little root vegetables...sure, they're disgusting to look at until they're peeled, and at times they can taste like dirt, but this amazing vegetable is a huge helper to your liver, and is loaded with all sorts of goodies for the rest of your body!  Don't love them?  Seriously, give this recipe a try...you'll look at beets through completely different eyes!  I came across the original recipe when my Aunt Peg made a variation of this salad at Thanksgiving...it was love at first taste, and I've been craving it ever since!  I made up a nice big batch this morning, (with my own variations of COURSE), and plan to keep this as a regular dish in my household!

3 medium beets, grated (I would HIGHLY recommend using a food processor with a grate attachment...otherwise it's so much work you probably won't ever make it!!)
3 oranges, sectioned (for those of you who don't know how to section an orange, basically all you do is take off the peel, and cut between the white lines that separate the segments)
1 c. chopped cilantro (if you hate cilantro, you can certainly leave this out...however it does add a huge degree of freshness that you'll be missing out on!)
1/4 c. freshly squeezed orange juice
2 T. fresh lime juice
1 c. fresh cranberries, pulsed in a food processor (cranberries are SUPER high in antioxidants, and you won't even notice them in there, but they will add an great boost of health to the dish...however, if you don't have them/don't want to buy them...go ahead and leave them out...we're being flexible here!)
1-2 c. matchstick carrots
1 c. slivered almonds, pumpkin seeds, or sunflower seeds (raw of course...and unsalted)

-Toss everything together and serve over sliced avocado...devour!

-Note:  if you're just making this for yourself, toss everything together, but as you may or may not know, beet juice will stain everything a purple color...so it's not much for presentation.  If you're serving it to people that you want to impress, I would recommend only tossing the beets, cilantro, and cranberries in the citrus juices, and sprinkle the rest of the ingredients on the top, right before you serve...that way all the colors remain vivid!

-Another thing you could do is serve this over fresh spinach and eat as an actual salad...OR toss in some cooked quinoa for an additional protein boost!

-When served over avocado slices and topped with nuts or seeds, you're getting a very low calorie, high antioxidant, high enzyme meal that has no added sodium, yet is sustaining and satisfying!  Give it a try...you're going to LOVE it so much!