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Archive for February, 2009

This made a lot, I’d say for about 4 people

20 wonton wrappers

1/3 package vegetarian “ground beef”

1/4 large onion

1 large carrot

1 clove garlic finely chopped

1 tbspn low sodium soy sauce

1 tbspn teriyaki sauce

3 cup vegetable broth

Salt

Cooking Spray

1. Using a food processor chop the carrots and onions and put aside in a medium bowl with the teriyaki and soy sauce.

2. Brown the “beef” in a pan coated with cooking spray. Add in the garlic after a couple of minutes.

3. Add in the carrot, onion, sauce mixture and mix well. Lower the heat and cook everything together for a  few more minutes and remove from heat. Season appropriately with salt and extra sauces.

4. Bring the vegetable broth to a boil and then reduce the heat.

5. While the broth is heating up, fill each won ton wrapper with 1 teaspoon of the filling. Follow the directions on the package to form and seal the won tons.

6.Add the won tons to the broth and simmer for about 5 minutes.

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This serves 2:

2 “grilled chicken” patties, microwaved until half cooked. I like these.

1 1/2 cups cooked brown rice

1/2 cup steamed baby carrots cut into bite sized pieces

1/2 cup cooked peas

1/4 cup teriyaki marinade. I used this one

2 tsp sesame oil, or cooking spray

1/2 cup bread crumbs

1 tbspn sesame seeds

1.  After cooking the “chicken” patties half way in the microwave, place them in a covered container or plastic bag and cover with the marinade. Let sit for at least 20 minutes. (I used this time to get the rice ready).

2. Mix the breadcrumbs and sesame seeds in a medium shallow bowl and dredge the marinated “chicken” so that it is coated in a thin layer of breading.

3. Cook the “chicken” in a pan with the oil until it is browned and remove from the pan. Replace it with the carrots and peas and add a small dash of teriyaki marinade to quickly flavor the veggies. Be careful because this burns very quickly.

4. Mix the flavored veggies in with the rice and serve with the “chicken”.  I drizzled a little more marinade on top of the final dish.

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This is an adaptation of something my Grandma used to make for me when I was little.

Serves 2

Whole Wheat rotini
1 can vegetarian baked beans
1/2 large onion finely chopped
1 large clove garlic finely chopped
1 cup baby spinach leaves cut into strips
Salt and pepper
Olive oil

1. While the water is boiling for the pasta, saute the onion and garlic in a bit of olive oil in a large pan.
2. Add the spinach when the onions are translucent.
3. Add the pasta to the pot of boiling water. At the same time add the can of beans and a 1/4 cup of water to the pan with the spinach and onions and cook over medium low heat, stirring occasionally.
4. Drain the pasta just before it is completely cooked. Add it to the other pan and allow it to cook in the sauce for about 5 minutes before serving.
5. Sprinkle with salt and pepper to taste.

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Serves 1

1 toasted whole wheat pita pocket
7 shredded baby spinach leaves
4 vegetarian “chicken nuggets”
4 teaspoons ricotta cheese
Drizzle of olive oil
Fresh ground pepper

1. Microwave the chicken nuggets for 30 seconds less time than the package instructions.
2. Distribute the spinach evenly on top of each nugget and drizzle with olive oil.
3. Top each nugget with a teaspoon of ricotta and some black pepper.
4. Place in the microwave for the remaining 30 seconds.
5. Place everything into a toasted whole wheat pita pocket.

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Well, this is not the most innovative thing, has no fake meat, and is not really a much of a recipe. But… it’s what I made for dinner tonight, and I was really good, so I wanted to share.

whole wheat pizza dough

1/2 carton of baby bella mushrooms and 2 handfuls of shredded baby spinach lightly sauteed with 1 garlic clove

1/2 medium ball of fresh smoked mozzarella

8 tablespoons of ricotta cheese

fresh ground pepper

olive oil

1. Roll out the dough to the desired thickness, and lightly brush with olive oil

2. Assemble the other ingredients on top and sprinkle with ground pepper.

3. Bake on a pizza stone in a very hot oven for 7-10 minutes.img00070-20090213-1932

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This serves 2

1/2 cup whole wheat cous cous

1 1/4 cup butternut squash soup, divided into 3/4 and 1/2 cups

1/4 cup water

1 package “chicken” strips, I like these

hot sauce

1/2 cup peas

1. Add a few dashes of hot sauce and black pepper to the 1/2 cup portion of soup. Add the “chicken” , making sure it is completely coated with liquid. Cover and let sit for at least 30 minutes.

2. Prepare the cous cous using 3/4 cup of soup and 1/4 cup of water instead of all water.

3. After marinating the “chicken” brown it in a frying pan sprayed with cooking spray.

4. Add the peas to the cous cous and serve with the chicken on top.

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This serves 2

1 cup pre cooked lentils
1 egg
1/4 cup corn meal
6 “chicken” nuggets
3/4 cup plain greek yogurt
1 handful walnuts
2 shakes of red pepper flakes
1 tspn olive oil
optional pomegranate seeds

1. Mix the egg, lentils, and corn meal together cook over medium heat in a frying pan sprayed with cooking spray. Stir occasionally to make sure nothing sticks and burns. The end result should be crumbly and a little crispy but still moist.
2. While the lentil mixture is heating blend the yogurt, walnuts, olive oil, and pepper flakes in a food processor until creamy.
3. Heat the “chicken” and serve on top of the lentils. Then top the whole thing with the sauce.
4. I did not have pomegranate seeds when I made this, but I think that the tanginess would be amazing on top of this sauce. It would be like a wonderful dish I had in Mexico with pomegranate seeds on top of a walnut sauce.
5. I served this with a side of steamed butternut squash and cauliflower sprinkled with salt and pepperimg00038-20090129-1958

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