This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!
Preheat oven to 350 degrees.
Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.
Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!
This is a favorite make-ahead recipe of mine. If you mix together all the ingredients but the pasta the night before, then making dinner the next day will be easy. This is so great to do if you’re expecting company for dinner and have to work that day. Plan ahead, and all you have to do before your guests arrive is make the pasta and this dish is DONE!
I have also added leftover grilled vegetables along with the pasta, and this made the dish even more interesting. I love the new wholegrain pastas that are now available in supermarkets making even a pasta dish healthy.
1/4 cup oil-packed sun-dried tomatoes, chopped, plus 1 Tbsp. reserved oil
1/4 cup pitted kalamata olives, chopped
1 Tbsp. extra virgin olive oil
2 lg. cloves garlic, finely chopped
1/4 tsp. oregano
1/4 cup toasted pine nuts (Optional, but so good). I just toast them in the toaster oven.
salt and pepper to taste
Place all of the above ingredients into a bowl and set aside. (Cover and refrigerate if using tomorrow).
Meanwhile prepare 8 oz. of your favorite pasta (Try the wholegrain — rotelli works really well) according to package directions. Drain. If adding any leftover veggies warm them up now.
Mix everything together.
ADD: 1/4 – 1/2 cup pesto, (small jars of pesto can be found near spaghetti sauce in the supermarket). The pesto will add a lot of flavor, color, and texture.
Here are two very simple raw puddings that are rich and creamy without any milk or butterfat. Don’t let the word “avocado” scare you — no one will guess your secret ingredient in these yummy desserts.
I use medium size Haas avocados. They are best when they are very dark green, almost black, but still kind of firm. If the skin feels too squishy it is too old. If the skin is still hard and green it isn’t ripe enough yet.
NO CHOCOLATE PUDDING
2 medium, ripe avocados (peeled and pitted)
1/2 cup carob powder (or to taste)
3/4 cup maple syrup (or to taste)
1/2 Tsp. vanilla
Puree all ingredients in food processor until smooth and creamy. Chill, serve.
KEY LIME PUDDING
1 medium, ripe avocado (peeled and pitted)
1 ripe banana (peeled and sliced)
juice of 1/2 lemon
juice of 1/2 lime
1/4 – 1/3 cup honey (to taste)
Blend all ingredients in a food processor until creamy. Chill, serve.
This time of year, when the weather traps us inside, I always like to fill the kitchen with the wonderful smells I remember from childhood. Something sweet and creamy, like this vegan rice pudding, is the perfect comfort food for dessert or even breakfast on a cold day. There are only a few ingredients, and it goes together quickly. It does take a long time to bake, but the way the house smells as it bakes makes it worth the time. Everyone who comes in will say, “Yum, what smells so good?”
BAKED RICE PUDDING (vegan)
1/2 cup white or brown rice (brown rice takes a little longer to cook)
4 c. soy milk
2 tsp. vanilla
1 tsp. cinnamon
dash of nutmeg
1/4 c. honey
Preheat oven to 275 degrees. Mix all ingredients together in a bowl and then transfer to a lightly sprayed, ovenproof, 1 1/2 qt. casserole.
Bake uncovered for 2 – 3 hours, stirring every half hour, until done. Remove from oven just before rice is completely done because it will continue to cook a little as the rice cools. If you cook until you think it’s completely done the rice may get mushy as it cools, and I think rice pudding is best when each grain of rice is separate and distinct — not one congealed mass.
pesto (you can find small jars of pesto in the grocery aisle near spaghetti sauce)
Slice the eggplant 3/4 in. thick. Salt the slices and let them drain. This takes out any bitterness. Press out excess moisture with a paper towel. Then brush eggplant slices with olive oil and broil on both sides until brown and tender. (Broiling only takes about 3 minutes on each side — watch closely or they will burn).
Then, put the broiled slices in a glass bowl or casserole with about 2 Tbsp. olive oil, a little balsamic vinegar, and 1 – 2 cloves of pressed garlic. Let marinate overnight.
When you are ready to cook the sandwiches preheat the oven to BROIL. Slice open roll and spread pesto on each half. On one half layer marinated eggplant slices, then roasted red pepper strips. On the other half place a couple of thin slices of veggie mozzarella cheese.
Arrange prepared open sandwiches on a baking sheet, and broil until bread is lightly browned and mozarella is soft and browned
(These can be eaten as a meal served with soup or salad, or they can be cut into smaller sandwiches and served as out-of-the-ordinary finger sandwiches).
I am not a tofu fan, but my friend, Sharon, gave me this VERY EASY recipe for tofu cutlets that really does taste delicious, and takes so little time to prepare with just a few ingredients, too. Even a non-tofu fan will enjoy this recipe.
Sauce:*
1/2 Tbsp. grated ginger (Hint: freeze a whole ginger root, and peel and grate as needed)
1/4 cup soy sauce
1/8 cup sugar (I use honey — a little less)
thinly sliced leeks, onions, or scallions
*In a hurry? Just skip the first three ingredients and use bottled BBQ sauce.
Slice tofu very thin. Fry, in a little oil, on one side. Brush on sauce. Flip. Brush sauce on other side. Fry on this side, and remove tofu to a warm plate. Fry thinly sliced leek, onion, or scallions in same pan for just a short time and serve over tofu.
Warm garlic bread goes great with Miracle Fat Burner Stew or any other stew or pasta. This is how I make a low-calorie garlic bread (you won’t miss the butter!)
Take one large garlic bulb(do not peel) and slice off the top one third (you want to expose the top of each clove). Wrap the entire bulb in aluminum foil and bake at 400 degrees for 1/2 hour. When done each clove will be creamy and can be spread, just like butter, on a slice of warm wholegrain bread. Yum!
This is one of the first recipes I ever posted, and it is still a family favorite. Sometimes the simple meals are the best. I make this stew often because it’s so easy, uses simple ingredients you can find anywhere, no exotic spices or expensive equipment needed. If you have a very big pot and a wooden spoon, then you can make this and know that you are feeding your family a delicious, home-cooked, plant-based meal.
I found this easy recipe years ago in a magazine, and have used it many times since. It makes A LOT. (You need a very large stock pot to accommodate the recipe — a traditional dutch oven will not do). This recipe is great when you are cooking for a crowd, but if you are cooking for just one or two you can use the leftovers to make one of the variations on different nights so you don’t get bored. It also freezes well, so you will always have something on hand when you are too busy or too tired to cook. Serve with a crusty wholegrain bread and maybe a salad.
I hope you love this recipe as much as I do!
RECIPE
Makes 10 (2-cup) servings: 258 cals.; 18 g. protein; 4 g. fat; 45 g. carbs.; 1.54 mg. sodium; 0 mg. chol.; 12 g. fiber
1 1/2 bags (1 lb. ea.) dried lentils
2 Tbsp. olive oil
2 c. chopped onions (1 12 oz. bag frozen)
2 Tbsp chopped garlic (6 cloves)
1 can (6 oz.) tomato paste
10 c. vegetable broth
1 can (28 oz.) stewed tomatoes
1 Tbsp. salt
1 tsp. paprika
1 tsp. cayenne pepper
2 bags (1 lb. ea.) assorted frozen vegetables (broccoli, cauliflower, & red pepper work well)
3 Tbsp. wine or balsamic vinegar
Sort and rinse lentils. In a very large pot saute onions and garlic in olive oil for 4 – 5 minutes. Add lentils and cook 1 minute, stirring. Add tomato paste and cook 1 minute stirring. Add broth and spices. Break up tomatoes into pieces with back of spoon. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are very soft (ab. one hour).
About 10 minutes before serving add frozen vegetables and vinegar. Heat through.
MIRACLE FAT-BURNER STEW VARIATIONS:
To one (2-cup) serving of stew, stir in any of the following and simmer 3 – 5 mins.
CHINESE:
1/2 c. cubed firm tofu
1 tsp. soy sauce
1 tsp. peanut butter (reduced fat)
1/2 tsp. sesame oil
1 sliced scallion
MEXICAN:
1/2 c. salsa
Heat through and top with 1/4 c. shredded veggie cheese
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