Sauteed Zucchini

I wanted to cook up some zucchini in a different way than just steaming it.  I found this recipe online and loved it!!



SAUTEED ZUCCHINI

1 clove garlic
1/2 t. red pepper flakes
2 t. olive oil
1 pound zucchini (4 med), trimmed and cut into 2 x 1/4 inch matchsticks
Salt and pepper (to taste)

Smash garlic clove.  Remove and discard the peel and set aside.

Heat oil in frying pan over med-high heat until shimmering.  Add garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned.  Remove garlic and discard.

Add zucchini to the pan and toss until coasted with oil.  Let cook undisturbed until the bottoms of the matchsticks are golden brown.  Toss again and cook until crisp-tender.  Remove the pan from the heat and season with salt and pepper.

Chik'n Pot Pie

Winner, winner, fake chicken dinner!!


CHIK'N POT PIE

1 vegetable bouillon cube
2 1/2 c. hot water
1/2 c. nutritional yeast
1/2 c. flour
1/2 c. olive oil
1 t. garlic salt
1/2 t. black pepper
1 (15 oz) can white potatoes, drained and cut into small pieces
1 1/2 c. frozen mixed corn, peas, and carrots
1 (10oz) bag Gardein teriyaki chik'n strips (save sauce pack to use for something else)
1 box puff pastry sheets

Preheat oven to 400.

Mix vegetable bouillon with hot water to make broth.  Set aside.

Combine nutritional yeast and flour in large pot and stir constantly over low-med heat until lightly toasted.  Add oil, stirring to make a roux.  Slowly whisk in stock, then add garlic salt and pepper.  Add vegetables and chik'n.  Increase heat to med-high and cook until mix just starts to boil.

Roll out 1 sheet of puff pastry and place in 9" pie dish.  Trim to fit.  Place pastry in oven 5-10 minutes, until it starts to puff.  Remove from oven.  Pour in filling and place other pastry sheet on top.  Cut and press edges together.  Make several 1" slits in top.

Bake 20 minutes until golden.

So good!!

Glazed Lentil Walnut Loaf

I got this recipe from ohsheglows.com.  I changed it a bit by taking out the raisins that she puts in it.  Because I hate raisins.  When I'm president of the United States I'm abolishing raisins.

LENTIL WALNUT LOAF

1 c. uncooked green lentils

1 c. walnuts, finely chopped and toasted

3 T flax meal + 1/2 c. water

3 garlic cloves, minced

1 1/2 c. diced yellow onion

1 c. diced celery

1 c. grated carrot

1/3 c. sweet apple (firm variety - I used a honeycrisp), peeled and grated

1/2 c. oat flour

3/4 c. bread crumbs

3/4 t. dried thyme

3/4 t. salt

pepper to taste

GLAZE

1/4 c. ketchup

1 T. pure maple syrup

2 T. unsweetened applesauce

2 T. balsamic vinegar

Rinse and strain the lentils.  In a pot, with 3 c. water bring to a boil and season with salt.  Reduce heat to medium and simmer, uncovered, for at least 40-45 minutes.  Stir frequently and add more water as needed (I ended up adding an additional 2 c. of water).  You want to overcook the lentils slightly until they are a doughy consistency.  Mash lentils slightly with a spoon when done.  

While lentils are cooking, toast walnuts at 325 for 8-10 minutes.  Set aside and increase heat to 350.  

Whisk flax meal and water and set aside.  

Heat 1 t. of olive oil over medium heat.  Saute garlic and onion for 5 minutes.  Season with salt.  Then add celery, carrot, and apple.  Saute 5 minutes more.  Remove from heat.  Mix all ingredients together in large bowl.  Adjust seasoning to taste.  

Grease loaf pan.  Press mixture in firmly.  Whisk glaze ingredients and spread half on top of loaf.  Save the rest for dipping sauce.  Bake 40-50 minutes, uncovered, until edges are lightly brown.  Cool 10 minutes then serve!

Spaghetti Squash Casserole

I saw this recipe posted on Facebook earlier this week.  I had to do some substitutions to make it vegan and I think it turned out pretty darn good!

Spaghetti Squash Casserole

2 spaghetti squash - halved lengthwise, seeds removed
2 T. olive oil
1 medium yellow onion, chopped
4 cloves garlic (or 2 t. chopped garlic from jar)
2 t. dried basil
4 Roma tomatoes, chopped
1 15 oz pkg. extra firm tofu
4 t. corn starch
2 t. baking powder
1 c. dairy-free mozzarella cheese
3 T. dried parsley
1/2 t. salt
6 T. bread crumbs


Preheat oven to 400.

Coat a 9x13 baking dish with non-stick cooking spray.  Place squash, cut side down, in dish.  Bake 30-45 minutes, until fork-tender.  While squash is cooking, drain and press tofu between several sheets of paper towels.

With fork scrape squash strands into a large bowl.

Respray baking dish with cooking spray and set aside for later.  Warm oil in skillet over medium heat.  Add onion, garlic, and basil.  Cook until onion is soft.

Add tomatoes and cook until mixtures is dry.

While tomato and onion mixture is cooking, crumble tofu into a separate bowl and mix with cornstarch and baking powder.

To squash add tofu, cheese, parsley, salt, and onion/tomato mixture.

Pour into greased baking dish, sprinkle with bread crumbs, and bake 30 minutes.

Bean Tostadas

This week's dinner is another quick and easy favorite.  Tostadas!  Being a native of Arizona I have been born and raised on Mexican food.  I love it.  And when I go too long without it I crave it something fierce.  However, over the last year as I've been making lifestyle and diet changes, I've had to give up a lot of my favorites because they're loaded with meat, cheese, sour cream, and all that other "good stuff".  I've had to adapt recipes (some that came out great, and others I'm still working on), and adjust my expectations.

Tostadas, though, have been something that have stayed constant.  Yea!  All I needed to do was remove the cheese (easily removed and not really missed all that much once you add in a bunch more veggies and salsa for flavor), and sour cream (which I have substituted with a soy version that is actually surprisingly good!).

All the fixings for a easy and super yummy dinner!

I bake my corn tortillas in the oven so you're not getting all that extra, unnecessary fat, by frying them.  Lay the tortillas out on a cookie sheet in a single layer, bake in a 350 degree oven for about 10 minutes, then flip over and bake for another 10 minutes, or until they get a little brown and crispy.  

They you can add whatever toppings you want.  At my house we usually stick to the basics: tomatoes, lettuce, cheese (for those on in my house who eat it), salsa, olives, and your choice of sour cream (either dairy or non-dairy).  When I'm feeling like something a little extra (and when avocados are on sale!) I'll make up a batch of my famous guacamole: avocados, tomato, minced onion, seasoned salt, and lemon juice.  So good!!  

Everyone gives these a thumbs up!

Easy Stir-Fry

Tonight I made one of my favorites: stir-fry!

It's super easy.  Just take whatever veggies you have, or are your favorites, and throw them into a pot with a little bit of olive oil.  Cover and let them simmer and steam for 15-20 minutes (until they're fork tender).  Then add your favorite stir-fry sauce (I use Kikkoman).  I also added in some cashews this time.  It was really good!

So good, in fact, that I had seconds.  

I went to Panda Express yesterday and got some fortune cookies, just for fun.  My fortune was: You need to work on broadening your horizons, day by day.