Showing posts from May, 2014

Mushroom & Lentil Ragu

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 Instructions In large saucepot, heat oil over medium-high h

Mushroom Lentil Burger

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 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  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 unt

Vegan Eggplant Burger

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. INGREDIENTS For the Horseradish Mustard Mayo 1/4 cup vegan mayonnaise or fagé 2 Tbs. Dijon mustard 2 Tbs. prepared horseradish A pinch of dried tarragon Kosher salt and black pepper to taste For the eggplant burgers 1 large or 2 medium eggplants, peeled and cubed 2 Tbs. extra-virgin olive oil, divided 1 shallot, finely minced 1 cup vegan cheese shreds, any flavor 1 clove garlic, minced or grated ½ tsp. Kosher salt ¼ tsp. black pepper 1 Tbs. fresh parsley, chopped 1 cup gluten-free bread crumbs For the toppings 1 cup vegan cheese, either slices or shreds (as long as it melts) 4 gluten-free buns 4 slices beefsteak tomato 4 leaves romaine lettuce 4 slices red onion Horserad

"Meatball" subs

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 t

Spaghetti Squash Pad Thai

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 & 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 Directions 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