Loaded Veggie Spicy Noodles

January 24, 2012 - Posted in Gluten-Free, Main Dishes, Makes Great Leftovers, Nut-Free, Our Toddlers LOVE This!, Pasta, Soy-Free

This was SO GOOD! My hubby and I both devoured the leftovers too… so did our toddler!

Loaded Veggie Spicy Noodles

Toddler Approved!

This is made from a few other recipes – GREAT way to use up leftovers! I’m sure you could use any variation of this recipe with great success.

This is another version of an awesome original recipe from Melomeals!! She rocks!

Loaded Veggie Spicy Noodles

1 box whole wheat pasta – use gluten-free if you wish
1 c pasta cooking water
1/2 cup Chipotle Hummus (leftover from a batch I made the day before – used the other half to make the Chipotle Broccoli Quinoa Soup)
2 T minced fresh ginger
2 cloves garlic
3 T Ketchup
2 T Siracha
1 T coconut aminos
2 T Apple Cider Vinegar or Lime Juice – I used lime juice
cooked tofu & leftover veggies – I used my batch of Gingered Tofu & Zucchini
1 32oz package of baby portobello mushrooms, sliced (Costco)
1 bunch Lacinato kale, destemmed and chopped
1 bunch of collard greens, chopped (you could use anything here, really)
1 large onion
1 large green pepper
2-3 cups shredded carrots
Cilantro/Peanuts for garnish
Soy Sauce/Pepper to taste

Method:

Cook pasta, reserve water
Saute green peppers, onions and garlic until soft
Add mushrooms, saute until soft, add water if needed to prevent sticking
Add kale and collards, cook until wilted
Add shredded carrots and stir, allow carrots to heat
Mix together ketchup, hummus, coconut aminos, ginger, sriracha (if using – or add at the end), Apple Cider Vinegar or Lime Juice and stir until smooth
In a skillet, add the pasta, sauce ingredients , Gingered Tofu & Zucchini, mushroom/kale/carrot/veggie mix and thin out with the pasta water as needed.
Heat through and add the cilantro/soy sauce and pepper to taste

Saute green peppers, onions and garlic… add mushrooms and saute until soft

Add kale and collards, cook until wilted. Add carrots and stir, allow to heat

Mix ketchup, ginger, sesame oil, lime juice together

Add hummus and stir to combine

Drain pasta, add sauce mixture and toss well

Add veggie mixture and Gingered Tofu & Zucchini and toss well

YUMMY!

Top with cilantro and soy sauce (if desired)

Gingered Tofu & Zucchini (AND a little chit-chat)

January 24, 2012 - Posted in Gluten-Free, Main Dishes, Makes Great Leftovers, Nut-Free, Our Toddlers LOVE This!, Quick Meals

I’m a wee bit behind on blog posts… about 30 to be exact! Oops! My son will be 6 months old tomorrow, we moved him into his crib last month (our computer is in his room – my office/his room type of thing) and it’s been hard to get on the computer for any length of time. I cranked up his white noise machine tonight so I can get some of these posts out to you!

He starts solid food tomorrow too… yay!! Baby food recipes coming your way!

Anyways, we have made a few changes to our diet over the past month with the help of an awesome plant-based Registered Dietician! I also started Crossfit three months ago and I am SO HAPPY with my overall appearance right now… I look and feel better than I did BEFORE I had both of my kids!!

A few of the changes we’ve made from this learning process:

* Cut out added oils and salt

* Stopped eating bread more than twice a week MAX

* Switched to eating more whole foods (cut out flour, etc… well, for special occasions!)

SO you may see my recipes changing a bit. I need to post the ones I’m behind on but after that you may see a change in the type of recipes I choose to cook OR I will be altering them to suit our new dietary path. 🙂

OK! Onto the food!

This is my version of a recipe from one of my favorite bloggers – Melomeals Vegan For $3.33 A Day… LOVE HER!! This is a really easy recipe, perfect for a busy evening!!

Gingered Tofu & Zucchini

My daughter loves this! I serve this over quinoa or brown rice OR I make it into Spicy Noodles! (Post to follow… that’s a GOOD RECIPE!)

Gingered Zucchini and Tofu

Water/broth for sautéing
7 oz extra firm tofu cut into small cubes – I used one block Trader Joe’s Organic High Protein Tofu
1 large zucchini, medium chop I used 3 for extra veggies
1 large onion, diced
5 large cloves garlic, chopped
3 tablespoons fresh ginger, minced
¾ cup water
Smoked Sea Salt to taste
Soy Sauce/coconut aminos to taste
Black Pepper to taste
Siracha if desired, to taste

In a screaming hot cast iron (medium high heat) add the tofu, onion and zucchini. Let it stay there until the tofu starts to come away from the pan. This will give it a nice caramelization.
Now add the garlic and ginger along with the water and a pinch of salt.
Stir well and cover for 5 minutes, add soy sauce, more smoked sea salt, pepper and siracha to taste

Tofu, zucchini & onion ready

Add to HOT pan

Now add garlic, ginger and water

Add soy sauce, pepper, smoked salt and sriracha to taste

Skinny Buckeyes

January 24, 2012 - Posted in Gluten-Free, Nut-Free, Our Toddlers LOVE This!, Quick Meals, Soy-Free, Sweet Stuff

I was trying to fight off a serious sweet tooth (it wasn’t working!) so I decided to make these… I figured it was a little bit of a compromise, considering they contain beans! They turned out really good, my hubby and toddler loved them!!

Skinny Buckeyes

This recipe is from Happy Healthy Mama. She has some really great recipes!

INGREDIENTS

* 1 1/2 cups cooked chickpeas (or 1-15 ounce can, rinsed and drained)

* 1 1/2 cups peanut butter OR Sunbutter

* 1/2 cup maple syrup

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 1 cup semi-sweet chocolate chips (I used dairy-free chips)

* toothpicks

INSTRUCTIONS

1. In a food processor, process the chickpeas until they are completely broken down. Add the peanut butter, honey/maple syrup, vanilla, and salt and process until everything is well combined and forming a ball, about one minute.

2. Scoop the mixture with a rounded spoon (I used a 2 teaspoon size), roll into a ball, and place on a baking sheet lined with wax or parchment paper. Continue until you use all of the mixture; you should get approximately 48 balls.

3. Place in the freezer until firm, about 15 minutes.

4. Meanwhile, place your chocolate chips in a medium, microwave-safe bowl. Microwave for 30 seconds and then stir the mixture. Microwave another 30 seconds and stir again. If the chips are not completely melted yet, microwave in 5-10 second increments until totally smooth. {Alternatively, you can use the double boiler method to melt your chocolate. I always just use the microwave.}

5. When your peanut butter balls are firm enough, take them out of the freezer. Put a toothpick into the top of each ball and then using the pick as a handle, dip the ball into the chocolate. Leave a little circle open at the top to make traditional Buckeyes. I had a little chocolate leftover using this method, however, so if you want to cover the entire ball with chocolate, go ahead. Return the dipped balls to your tray.

6. Refrigerate until the chocolate is firm and you are ready to serve. If storing, store in the refrigerator.

Process chickpeas

Add other ingredients and process until it forms a ball

Roll into balls and place on parchment paper – freeze for 15 minutes

Heat coconut oil and chocolate chips

Dip the balls into the chocolate using the toothpicks – refrigerate until firm

Yummy!

Lentil Quinoa Stew with Red Chard

January 12, 2012 - Posted in Main Dishes, Makes Great Leftovers, Our Toddlers LOVE This!, Quick Meals, Soups, Stew & Chili, Soy-Free

This is one of our new favorites FOR SURE! My hubby loved it and so did our toddler, she ate two bowls! I reduced the amount of spice for her and I have to admit, I was a little surprised she ate so much because it still had quite a kick!

The original recipe is from Melody from Melomeals – I made a few changes to make it a wee bit healthier.

This recipe calls for her Goaty Cashew Cheeze and Easy Garlic-Roasted Marinara Sauce (Oil-Free) so if you just made the sauce from my post yesterday… save some for this! The Goaty Cashew Cheeze is excellent to have on hand so whip up a batch of that tonight so it will be ready to use!

I’ve learned a ton from Melody’s website! She uses a few base recipes to make a bunch of different dishes, all delicious!

This stew is nice and thick, perfect for turning into burgers!! I mixed 1 cup of the leftover soup with 3/4 cup rolled oats and 1 Tbsp flax meal. It’s sitting in my fridge tonight and will make perfect burgers tomorrow! I think I’ll wrap them in collard greens, that sounds delish! Here’s the “How to Make Burgers Out Of Leftover Soup” recipe if you need a reference.

Lentil Quinoa Stew with Red Chard

Water or broth for sautéing
1 tsp good quality Italian Seasoning
1/4 – 1/2 t crushed red pepper flakes (omit if you don’t like hot – I only used a few dashes and it was a little spicy but good)
1 large onion, diced
4 cloves garlic
3 c cooked lentils – I used 2 cans of Lower Sodium Organic Black Lentils, rinsed well (Sprouts sells them)
3 cup water or broth – I used water
2 cup Easy Garlic-Roasted Marinara Sauce (A MUST!)
3 Cup greens of choice, chopped – I used a whole bunch of red chard, stems included
1 cup sliced mushrooms – I used one whole package of sliced mushrooms
1/2 cup quinoa, rinsed
2 Tbsp balsamic vinegar
2 – 4 Tbsp Goaty Cashew Cheeze (I used 4Tbsp)
1/4 tsp freshly grated nutmeg
1/2 – 1 tsp t lemon zest (I zest all citrus before using and freeze it!)
Pepper to taste

Method:

Saute dried spices, onions, chopped chard stems and garlic for 3 minutes
Add the rest of the ingredients EXCEPT the chard leaves, balsamic vinegar, Goaty Cashew Cheeze, nutmeg, lemon zest and pepper – cover and bring to a boil for 15 minutes
Remove lid, add chopped chard leaves and cover, cook for a few minutes or until chard wilts
Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add pepper to taste