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Showing posts from May, 2014

Mushroom & Lentil Ragu

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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! 
Ingredients: 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 InstructionsIn large saucepot, heat oil over medium-high heat. Add mushrooms, g…

Mushroom Lentil Burger

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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... 

Ingredients: 1 tablespoonextra-virgin olive oil, divided3/4 cupchopped onion2 garlic cloves, chopped1 regular or gluten free hamburger bun6 ounces assorted mushrooms1 (8-ounce) pouch precooked black beluga lentils (such as Trader Joes)4 teaspoonsDijon mustard, divided2 teaspoonschopped fresh thyme1/2 teaspoonfreshly ground black pepper1/4 teaspoonkosher salt1 large egg, lightly beaten1/4 cup plain Greek yogurt (I used fagé)3 tbs sirchacha 
Instructions: Preheat broiler.
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 fro…

Vegan Eggplant Burger

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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.


INGREDIENTSFor the Horseradish Mustard Mayo1/4 cup vegan mayonnaise or fagé2 Tbs. Dijon mustard2 Tbs. prepared horseradishA pinch of dried tarragonKosher salt and black pepper to tasteFor the eggplant burgers1 large or 2 medium eggplants, peeled and cubed2 Tbs. extra-virgin olive oil, divided1 shallot, finely minced1 cup vegan cheese shreds, any flavor1 clove garlic, minced or grated½ tsp. Kosher salt¼ tsp. black pepper1 Tbs. fresh parsley, chopped1 cup gluten-free bread crumbsFor the toppings1 cup vegan cheese, either slices or shreds (as long as it melts)4 gluten-free buns4 slices beefsteak tomato4 leaves romaine lettuce4 slices red onionHorseradish Mustard Mayonnaise (…

"Meatball" subs

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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. 


Ingredients: 
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

Spaghetti Squash Pad Thai

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I'm on Day 3 of my new eating plan of no meat or dairy and I cannot believe how AMAZING I feel.  
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.

Ingredients: 1 15oz package firm tofu, blotted dry & cubed1 medium spaghetti squash (~4lb), cut in half, and seeds removed1/4 cup lime juice3 tablespoons fish sauce or soy sauce3 tablespoons palm sugar or honey1 tablespoon chili sauce or to taste2 tablespoons natural peanut butter (optional)1 tablespoon coconut oil2 shallots, diced3 cloves garlic, chopped2 cups bean sprouts (optional)1 cup carrot, julienned4 egg whites, lightly beaten1/4 cup roasted peanuts, chopped1/4 cup cilantro, choppedDirectionsIn 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 …