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Lasagna Style Vegetarian / Vegan Stuffed Peppers

This recipe makes 2 servings and is identical to lasagna minus the carbs, fat, calories and many other things:

2 bell peppers one red and one green (cut the tops off, clean the seeds out and wash the inside)
1/2 jar of Ragu – Spice it up with some crushed pepper
1/4 cup of rice (make plain as per instructions)
1/2 pkg of vegan ground round (I use Yves brand)
1 garlic (pressed)
50g of mushrooms (cut into cubes)
1 onion (sliced and diced)
1 tsp oil
1 bunch of parsley (finely diced)
1 tsp Parmesan or Nutritional Yeast
Some grated cheese or Daiya cheese (vegan cheese that melts and tastes like real cheese! nom nom nom)

Directions:
1. Par boil the peppers in water for about 5 minutes or until tender-firm, not mushy and falling apart. You can also cook them cut side down for 10 mins on low, at 400 degrees in a Jet Stream Oven (if using a jet stream after 10 minutes turn off and just leave the peppers inside until you are ready for them).
2. Prepare your rice as per instructions on the bag, if using a rice cooker the best rule of thumb is if it’s white do equal 1/4 cup of rice = 1/4 cup of water. If using brown or wild rice 1/4 cup of rice = 1/2 cup of water so you’d want to double up the water for these less processed grains.
3. In a non-stick sauce pan saute your onion and mushroom in the tsp of oil until golden brown. Once it is done add the garlic and parsley and saute for another minute.
4. Add the Ragu, Parmesan cheese/Nutritional Yeast and ground round – cover and simmer until nice and hot.
5. Stuff the majority of the grated cheese in at the bottom of the peppers, leave some set aside for the top and place on a baking sheet.
6. When the rice is done add it to the sauce pot and stir until mixed thoroughly. Turn off the stove and using a spoon that will fit inside the peppers without ripping them carefully scoop the mixture into the peppers until they are fully stuffed. You may find that you have a lot of the mixture still left over, if thats the case throw it into your lunch the next day for a snack.
7. Sprinkle the remaining cheese on top, cover with foil  and bake at 400 for 20 minutes 10minutes with foil on 10 minutes with foil off. If using a Jet Stream Oven cook uncovered for 10 minutes on 400 low.

When they are done let them settle for a few minutes before cutting, when ready use a serrated knife and carefully cut them in half divide 1/2 red and 1/2 green between two plates. Serve with a side salad and enjoy!!

November 16, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Falaffel Salad

Falaffel salad serves 1:

4 veggie patch fallafel balls (heated)
1/2 tomato diced
1/4 of fresh curly parsley minced
1 garlic clove
3 tbsp lemon juice
1/4 tsp of sea salt
1 tbsp hummus
1 tbsp tahini
1/8 tsp Cumin optional
Salad I say use a bag or a half bag you can’t go wrong with lettuce! I prefer romaine for this salad.

Steps:

1.  Dice the tomato and parsley and mix together in a bowl.

2. Mix the crushed garlic, lemon juice, cumin and salt in any container which as a spout for pouring.

3. Microwave the falaffel balls if frozen for 3 minutes if fresh 1.5 minutes or until hot.

4. In a large bowl mix together the hummus, tahini and salad together until coated and transfer to plate

5. Add the falaffel balls on top ( I cut them in half) Sprinkle the tomato and parsley mixture on it, then sprinkle the lemon-garlic mixture on it and top with frank’s hot sauce for added flavour and voila!

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Restaurant Style Cesar Salad

Simple cesar salad:

1. Pretty straightforward get some lettuce and a dinner plate. Fill half of the dinner plate with lettuce (I use blended romaine and iceberg)
2. Remove and put into a large bowl, toss it with one tbsp of dressing until nicely coated or spread it on ranch style.
3. Crush some fresh black pepper over it, spritz a dash of lemon juice and top with some grated cheddar (Less is more!).

When it comes to salads and my meals I always lay the salad on thick, honestly it takes up like 70% of my plate so don’t be afraid to be generous with it. It really helps to give you that full and satisfied feeling and best of all if you are cautious with how much dressing and cheese you are using you can typically keep your salad under 150 calories.

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Easy Veggie Burger Assembly

This is for a non-complicated, in a quicky veggie burger!

What you’ll need:
Veggie burgers – 1 is always better than 2! (Try to find a brand that doesn’t have a laundry list of ingredients, the fewer the ingredients the more wholesome it is).
Sliced tomato (just cut off what you need and store the rest in a baggy, set aside in the fridge. Ripe but Firm tomatoes will keep up to a week.)
Sliced purple onion (just cut what you need and store the rest in the fridge for another meal)
Pickles
Lettuce
Condiments
BBQ sauce
Whole wheat buns
Grated cheddar cheese (Less is more!)

Directions:
1. Assemble your bun with your condiments while you cook your burger according to directions, I like to grill mine but you can fry em or whatever! In the last 2 minutes smother with BBQ sauce and continue to cook until finished. Place it on your bun with all your fixen’s, sprinkle some cheddar on it and your done!

 

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Easy Mushroom Stroganoff

Recipe for the Strokanoff (inside joke):
Makes two servings
400g Mushrooms (if you don’t fancy the taste of mushrooms like them thin, sauteeing will remove the mushroom taste.)
1x small onion
1x garlic
1 tsp oil
1x packet of roast or mushroom gravy (brown gravy)
1/2 cup of rice whole grain is better but I used white Jasmine this time

Directions:
1. Prepare the rice according to instructions on bag or rice cooker
2. Slice and dice the mushroom and onion (I was low on time and had to slice my mushrooms in half, what a mistake that was.)
3. Sautee the mushroom and onion in a pan with 1 tsp of oil until golden brown
4. When just about finished crush the garlic clove and sautee for one minute more
5. Premix your gravy and pour it over the mushroom and onion mix and stir until thickened.
6. Divide the rice between two plates and top with the mushroom and onion mix, voila! Quick, healthy and filling. Serve with a generous side salad and you are set!

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Fruit Salad and Cereal Fruit Salad Parfait

This recipe is for both the Fruit Salad and the Fruit Salad Cereal Parfait – Each recipe serves 1

Fruit salad:
2 strawberries sliced 3 ways and then across (6 pieces total)
4 Raspberries
4 Black berry’s
1/2 Apple (if not using the other half right away store face down in some lemon juice, then cut away the bitter part the next day)
1 Walnut crushed
Sprinkle a dash of sugar for flavour (I use 1/2 packet sugar twin sweetner) and toss

Cereal Parfait:
2 Strawberries cut 3 ways and then across
4 Raspberries
4 Blackberries
5 Raisin’s
1 Walnut Crushed
Sugar or sweetner for flavour (if using sweetner 1/2 packet is plenty)
1/8 Cup Fibre One cereal sticks
1/8 cup mini shredded wheat brown sugar flavour
1/8 cup Fibre One maple clusters
1 Tsp crushed flax seed
1/4 cup vanilla yogurt (look for one that has 50 cals and 5 carbs per half or 1/3 cup).
3/4 cup non-gmo soy milk

Steps:

1. Mix together in a bowl the berries, walnut, raisin, cereal and flax (if preparing earlier on just mix the berries, walnut, raisin and sugar then put in fridge, will keep overnight. Add the cereal and flax when ready to eat.)

2. In a measuring cup add your 1/4 cup of yogurt and fill the rest with soy milk, leave a bit of space at the top to reduce making a mess. Stir slowly until a thick consistency is reached. Pour over your cereal toss and enjoy!

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Oil and Vinegar Coleslaw

Oil and Vinegar Coleslaw  Serves 10 but in my case this is enough for 2 people for 5 days and keep it in a large bowl inside the fridge):

1/4 head of winter cabbage diced into small pieces (just keep chopping, bringing the bunch in and chopping like a pro!)
1 large carrot shredded or finely diced
1 radish shredded (optional)
1/4 of a purple onion finely diced (same way as cabbage)
1 garlic pressed
1 handful of curly parsley finely diced (same way as cabbage)
1 large roasted red pepper (from a jar) or 1/4 of the jar diced
1/4 cup red wine Vinegar (you can use any vinegar really-if you do you may need to use more for that tangy-ness)
1/8 cup oil
3 Tsp sugar
Salt and pepper to taste, dash of powdered mustard
Toss and let sit preferably overnight.

You know sometimes it can take a couple hours to get things like the coleslaw and radicchio soup prepared for a week in advanced but it’s worth it and you only have to suffer through it once (twice in the case of the soup but thats easy!) It also helps if you have a partner who lends a hand, my husband is equal minded he cuts the cabbage for me which make such an incredibly huge difference!

November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Raddichio-Spinach Soup (Aka Watercress Soup)

This is a fantastic soup for weight loss and for health, Spinach is an amazing fighter against cancers while Raddichio is a great blood builder plus the potato and onion help to make you feel full. This recipe will serve 4 but I usually make it every two days for me and mine and my husband’s lunch.

1 Raddichio head (rinsed and coarsley chopped)
1/4-1/2 package of spinach (rinsed and coarsley chopped)
1 yellow flesh potato (diced with or without skin, skin is better more nutrients). Im actually going to try this with sweet potato next time-without skin.
1 medium yellow onion (diced)
1 garlic clove (pressed)
4 cups of water or chicken-vegetable stock
(if using water add dry stock to the mix as per label usually 1 cube or 1 tsp per cup of water)
 small handful of Fresh parsley chopped (optional)
salt + pepper to taste

Directions:
1. Put everything in a pot and bring to a boil. Once boiling simmer for 20 minutes.
2. Once soup is finished if you have the time let it cool down if not proceed to step 3.
3. Using a laddle and a blender – laddle out the solids, draining as much fluid as possible and put the solids in a blender (you may have to do this a few times depending on how big your blender is) pulse blend all the solids until they are a smooth consistency similar to a smoothy. Pour blended mixture back into liquid soup and divide among containers or bowls.

Note: Youll want to blend the soup really well and get all the potato in there as failure to do so will cause your soup to be incredibly sharp, if this happens, dont be a baby! Stomach it anyways!!

November 10, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Vegetarian Chili

Chili for 2-4

You can use one variation of beans or a medley like mine:
1/4 cup dried Kidney beans (or 1 can of beans)
1/8 cup dried black beans
Sprinkle of lentils
1 medium-large yellow flesh potato (diced into cubes, skin on.. or off doesn’t matter)
1 medium yellow onion
2 large carrots (cut in half and then into small chunks)
2 Celery stalk (diced)
1 tomato (diced)
1-2 garlic clove
1 large can stewed tomatoes (about 14 oz)
Chicken or Vegetable stock to flavour
Salt, pepper and sugar to remove the tart bitterness
1 tbsp chili powder (use more if you like more)
1/2 tsp curry powder (optional but is really flavourful)
1/4 tsp cumin powder (optional)
1/8 tsp turmeric (optional but great as an anti-inflammatory when combined with pepper)
dash of cayenne pepper (optional)

Directions:
If using dry beans soak overnight in a large bowl of water

1. cut up all your vegetables and set aside
2. open your can of tomatoes and dump into a large pot adding one can of water.
3. Mix in your spices, sugars, salts and pepper and taste to see if it is salty/sweet enough to your liking. Don’t bother trying to determine if it is spicy or flavourful enough as most spices dont activate until heated plus the vegetables will alter the flavour.
4. Throw in all your vegetables and beans except for the potato
5. Bring to a boil and then cover and simmer on medium-low for 1-1.5 hours or until the beans are soft.
6. Sample the broth again to see if it is flavourful enough and adjust if you need to.
7. Once the beans are soft add the potatoes and simmer for another 10 minutes, after ten minutes turn off the stove and let it rest another 10 minutes before serving.

Serve with a piece of margarine-bread/croissant and a cesar salad with tea.

Enjoy!

November 10, 2011 Posted by | Recipes | Leave a comment

Meatless Shepherds Pie – Recipe

This is probably one of the BEST Shepherds Pies I’ve ever had and I’ll be testing it on an avid meat eater next week muahahahaha!!

Meatless Shepherds Pie for 2

1/2 pkg of meatless ground round, I use Yves (this is optional you dont even need it but I use it anyways)
1 carrot sliced and diced
1 celery stalk sliced and diced
1 onion sliced and diced
1 garlic clove
1/2 cup of mixed frozen vegetables (peas, carrots, green beans, corn chunks)
1/2 cup of broth I used a 50/50 mix of chicken stock and beef stock
1/4 tsp of thyme
1 tsp oregano
1 tbsp corn starch or 1.5 tbsp of flour (dissolve the starch in the coldish 1/2 cup of stock)
Salt and pepper to taste
1 small yellow potato
1 small sweet potato

Directions:
1. Peel and boil the potatoes for 20 minutes and preheat the oven to 400
2. Sautee the carrot, celery and onion for 5-10mins add the garlic afterwards
3. Mix the spices and flour with the stock and stir, pour it over the vegetables once sauteed and then add the ground round and the half cup of frozen veggies, simmer until half the liquid is evaporated
4. Grease up a small baking tray and pour the veggie mixture in.

For the potato mash:
2-4 tbsp of milk
1 tbsp of margarine
salt to taste
Blend with a hand whipper or smash until smooth

Spread the potato mixture over top of the veggie mixture with a spoon and then drag a fork after for design. Sprinkle with paprika and thyme and bake for 40 minutes. If it comes out dry for whatever reason make a batch of gravy and use as a side. Serve with cesar salad!

November 8, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , | Leave a comment