Monday, May 19, 2014
Spaghetti was one of my favorite things to eat growing up. My mom use to prepare her spaghetti sauce in the crockpot and it would cook all day. When I would walk into the door from school, that amazing aroma of spaghetti fulfilled the house.
Since I am not eating meat anymore, I decided to make a vegetarian version of this meal. This came out great! Who needs meat when you can have mushrooms & lentils!
2 tablespoons olive oil
12 ounces button mushrooms, sliced
4 garlic cloves, minced
1 large carrot, chopped
1/2 green bell pepper, chopped
1/2 medium yellow onion, chopped
1/4 cup red wine
1 bay leaf
1 can (28 ounces) crushed tomatoes
2 cups water
1 cup brown lentils, rinsed and picked through
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh basil
1 box (16 ounces) brown rice spaghetti
Chopped fresh parsley, for garnish
Monday, May 12, 2014
This is another yummy vegetarian burger creation. This was perfect for my meal prepping. Making all these amazing vegetarian dishes are such a treat. I feel like I'm cheating because it tastes so good.
I'm definitely going to need to try desserts soon...
- 1 tablespoon extra-virgin olive oil, divided
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 1 regular or gluten free hamburger bun
- 6 ounces assorted mushrooms
- 1 (8-ounce) pouch precooked black beluga lentils (such as Trader Joes)
- 4 teaspoons Dijon mustard, divided
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1/4 cup plain Greek yogurt (I used fagé)
- 3 tbs sirchacha
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
Combine yogurt, siracha and remaining 2 teaspoons mustard in a small bowl.
I decided to make this open faced, so I just topped my burgers with lettuce, tomatoes and put the fagé mixture on the side for dipping. You could definitely serve on a hamburger bun instead. Just depends on what your preference is.
Tuesday, May 6, 2014
I was so nervous about making this one. I love eggplant but wasn't too sure about an eggplant burger. It came out amazing though.
I froze half of the burgers so that I can have them when I wanted another one. Good thing I did because I had this amazing dinner two nights in a row. The second night I had it bunless.
Sunday, May 4, 2014
I just have to say, I'm having so much fun doing my vegetarian eating. It's been such an amazing change for my health and I feel great since I've changed. I didn't think giving up animal meat would be this easy, but surprisingly, I haven't even craved meat at all!
These meatballs came out great. Plus, the fact that I absolutely LOVE LOVE LOVE mushrooms, this meal was right up my alley.
for the walnut bella "meatballs"
1 cup walnuts* *For a nut-free version use pepitas (raw hulled pumpkin seeds)
4oz baby bella mushrooms - cut in half
1tsp all purpose savory seasoning
4 sprigs fresh parsley
4 medjool dates- pitted
1/2 tsp salt
1 tsp olive oil
1 cup fresh gluten free bread crumbs (1 slice of bread)
1 flax egg (1 tbsp ground flax & 3tbsp warm water, mixed and set aside for 5 minutes)
for the veggie filling
1/2 orange bell pepper sliced into strips
1 cup grape tomatoes cut in half
1/2 large shallot sliced
1 tsp olive oil
pinch of salt
2 tbsp balsamic vinegar
2 sub rolls toasted (I used trader Joe's gluten free bread)
parsley for garnish
preheat oven to 400*
finely grind the slice of bread into crumbs in a food processor - transfer crumbs to a small bowl & set aside.
in the food processor, finely ground 1 cup walnuts, half of the mushrooms, seasoning & parsley until well mixed. the mixture should be a bit moist from the walnuts. transfer mixture to a medium mixing bowl.
add dates and remaining mushrooms to the processor until well ground. with a rubber spatula transfer date/mushroom mixture to the bowl with the walnut mixture. add bread crumbs, olive oil, salt and flax egg - mix well.
a heaping tablespoon at a time form a ball with the mixture - place on a parchment lined baking sheet. continue 12 times until all the mixture has been formed into balls.
bake for 15-20 minutes until brown.
while the "meatballs" are baking - prep your veggies.
in a medium saute pan over medium/high heat - add oil, once oil is heated add veggies and saute. caramelized bits are good. towards the last 2-3 minutes of cooking, add the balsamic to de glaze the pan. continue to cook until balsamic is reduced to 1/2 - you are looking to create a glaze of balsamic on the veggies. remove from heat and set aside.
when you have about 2-3 minutes of cooking time left on the "meatballs" place 2 sub rolls cut side down on the upper rack of the oven.
once the "meatballs" are done cooking, remove from the oven along with the sub rolls. allow the "meatballs" to cool for about 3 minutes.
assemble the subs by placing half the veggie mixture into the roll, top with walnut bella "meatballs" and garnish with parsley
leftover "meatballs" can be stored in an airtight container for up to week and reheated as needed or frozen on a cookie sheet and stored in a freezer bag for later use.
Friday, May 2, 2014
I am a big fan of Asian food, must be my filipino roots. I was a little nervous about making this dish because I've never made Pad Thai before, but it came out great and I am in love with this dish.
- 1 15oz package firm tofu, blotted dry & cubed
- 1 medium spaghetti squash (~4lb), cut in half, and seeds removed
- 1/4 cup lime juice
- 3 tablespoons fish sauce or soy sauce
- 3 tablespoons palm sugar or honey
- 1 tablespoon chili sauce or to taste
- 2 tablespoons natural peanut butter (optional)
- 1 tablespoon coconut oil
- 2 shallots, diced
- 3 cloves garlic, chopped
- 2 cups bean sprouts (optional)
- 1 cup carrot, julienned
- 4 egg whites, lightly beaten
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
In a large wok or skillet over medium-high, lightly spray with coconut oil cooking spray. Add tofu pieces in a single layer. Let cook for a few minutes on one side, then with a heat-proof spatula, turn the tofu pieces so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove from pan. Use in your favorite stir fry, dip in peanut sauce, or add to soups or stews
Roast spaghetti squash, skin side up, in a preheated 400F oven until tender, about 45 minutes, before scooping the flesh out with a fork and leaving it in a colander to drain.
Meanwhile, heat the lime juice, fish sauce, honey, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
Heat oil in a pan, add The shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
Add the bean sprouts and carrots and cook for a minute.
Spread everything to the outside of the pan, add the eggs, let them set a bit and then cook it scrambled style, mixing it into the vegetables.
Add the spaghetti squash, the sauce, peanuts and cilantro and gently mix everything up until the sauce is evenly mixed in and remove from heat.
Note: The peanut butter is not really traditional but I like it; omit it if you want.
Note: You want to be gentle with the spaghetti squash because if you over mix it it will turn from spaghetti like to mush.
Option: Replace the tofu with a meat of your choice and the fish sauce with soy sauce for vegetarian.