Category: Vegetarian


Experimenting with our meatless options!  A friend told me to try tempeh.  I searched the internet and found a recipe to bake it Buffalo style.  I adapted this from forkandbeans.com’s recipe.   I served it with veggie tots, celery and ranch, and a chop salad.  Healthy and yummy.  I missed the part about steaming the tempeh first.  I’ll definitely try to remember next time, as I am sure it would improve the texture and taste.

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2 packs tempeh, sliced

1 pouch buffalo wing sauce

Rice chex, crushed

Marinade tempeh in the wing sauce at least 30 minutes.  Coat with crushed rice checks and bake at 350F for about 30 minutes, or until crispy.

 

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It’s been a while since I made these.  They were just as good as I remembered!  The hardest part is planning ahead, since they have to be refrigerated overnight prior to cooking.  Definitely a week-end type project in my life.  I used some dressing I had on hand instead of soy sauce and some seasonings the original recipe called for.  We topped them with the leftover pickled onions and cucumbers. Yummy!

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3 cups cooked brown rice

1/2 cup packed oatmeal

1/2 cup black beans

2 tablespoons chopped parsley

1/4 cups diced onions

3 ounces canned beets

1/2 cup julienned carrots

1/4 cup diced celery

1/4 cup diced red bell peppers

1/4 cup button mushrooms cut in 1/4 -inch slices

1 tablespoon garlic

2 tablespoons Old Cape Cod Toasted Sesame Soy Ginger dressing

1 tablespoon Dijon mustard

Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.

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Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.

Portion into 8-ounce patties.  Place burgers on a baking sheet lined with foil and sprayed with coconut, cover with plastic wrap, and refrigerate overnight. These keeps the burgers from falling apart. (Patties must never get above 40 F or they will fall apart.)

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Bake at 375-400 F for about 25 minutes.  Top with cheese before serving.

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I’m so glad my kids have decided to like quiche again.  So simple to make.  I can make it the night before and everyone helps themselves in the morning at their own pace.  Fresh broccoli for one.  Onions and peppers for the other.  I’m still loving the Immaculate brand pie crusts!  So much better than mine.

1 package broccoli florets

2 Tbsp. oil (I used sunflower grapeseed blend from Lucky’s)

1 Tbsp. mixed seasoning of choice (I used barbecue seasoning)

1 large sweet onion, diced

1/2 each yellow, red, and orange bell peppers, diced

1 Tbsp oil

Salt and pepper

1 box Immaculate pie crusts (2 crusts)

12 eggs

1/2 C. milk (I used unsweetened almond coconut)

2 C. shredded cheese

Goat cheese, crumbled

Bake the pie crust at 400 F until golden (about 10 minutes).  Set aside to cool.  Reduce oven heat to 325 F.

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Toss broccoli, oil, and seasoning.

Spread on large baking sheet lined with oil.

Toss onions and peppers with oil and salt in same bowl broccoli was in.  No sense wasting dishes.

Spread next to broccoli.

Bake at 400F until slightly charred (about 10-15 minutes)

Place broccoli in one crust and onions and peppers in the other.

Whisk eggs and milk together.

Sprinkle the broccoli with one cup of the shredded cheese and half of the goat cheese.  Do likewise with the onions and peppers.

Pour equal amounts of the egg mixture into each.

Bake at 325 for 50 minutes until knife in the center comes out clean.

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20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

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Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!

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I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper

 

Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.

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1 package broccoli slaw

2-3 c. cooked quinoa

1 c. coleslaw dressing

Mix broccoli slaw, quinoa and coleslaw dressing.  Refrigerate for at least 30 minutes before serving.

I served this with veggie burgers with Kraft Hot Habinero cheese on a whole wheat bun for Meatless Monday!

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I made some simple baked chicken again tonight.  I made the mistake of not tasting the marinade first, and so I found i a bit bland.  No desire to share that ‘failure’ other than to say – always taste the marinade!  The kids liked it anyhow.

The real success in tonight’s dinner was the side dish.

2 boxes Near East original pearl couscous

1 package Eat Smart vegetable stir fry

2 Tbsp. olive oil blend

2 Tbsp. butter

2 tsp. each rosemary and thyme

1 tsp. flavored salt

Brown pearl couscous in olive oil and butter.  Season and cook 30 seconds more.  Add in 5 cups water and bring to a boil.  Lower to a simmer and cook 15 to 20 minutes until almost all the water is gone.

Meanwhile, cook veggies in the microwaive.

Stir into couscous.  Cover and set aside for 10 minutes.  Fluff and serve!

My oldest daughter, Olivia, does not cook often.   This is because she works in a restaurant and her fiance Kyle is a chef.  The other night she enjoyed a meal I made of yellow thai curry chicken and stir fry broccoli slaw and rice.  This is a great way to stretch leftover rice!

Tonight she cooked her own version of the rice dish.  She served it with jerk chicken.

Olivia's dinner

1 pack broccoli slaw

3-4 c. cooked brown rice

2 Tbsp. olive oil

2 Tbsp. butter

2 tsp. seasoned salt

pepper to taste

Heat oil in saute pan and add butter to melt.

Toss in broccoli slaw and saute until tender.

Toss in cooked rice.

Check to see if it needs more salt or pepper!

Tip for more flavor:  I usually cook rice using a low sodium store bought broth (or homemade that I have frozen) – half and half with the water the rice instructions call for.

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1 box brown rice couscous cooked according to directions.

Combine with 1 can soy beans, 2 Tbsp. butter and 2 tsp. Lime Coconut Salt (Or other flavored salt)

CouscousPlain

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