After the holiday season, most of us are done stuffing ourselves with all those delicious and decadent holiday treats and are ready for a fresh and healthy start with our diet. For most of us, that means increasing our fruit and vegetable intake. Not only is the cost of dairy and meat products constantly rising, but they offer minimal nutritional value when compared to their fruits and vegetable counterparts. Try changing up your recipe rolodex with a few of these delicious and healthy vegan recipes.
Creamy Roasted Tomato, Garlic, and Onion Coconut Soup
Roasting vegetables:
5 pounds of roma tomatoes, washed & sliced in half
1 large sweet onion, peeled & sliced
2-3 large garlic bulbs, prepared for roasting
extra virgin olive oil, kosher salt, & pepper, for vegetables
Soup:
3 cups roasted tomatoes
2 tbsp roasted garlic flesh
all of the roasted sweet onion
1 can light coconut milk (reserve 2-3 tbsp for garnish)
3 cups vegetable broth (I used low-sodium)
2 tbsp tomato paste
2 tsp garam masala or make your own
1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
1/2 tsp freshly ground black pepper
for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.
Directions:
Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them!
Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.
Source: Ohsheglow.com
Easy Hummus Spiral Wraps
Ingredients:
2-3 Tbsp Roasted Red Pepper Spread
handful of shredded carrots
handful of baby spinach
splash of lemon juice/olive oil
fresh ground pepper
edamame soy beans
avocado slices
Directions:
Spread the hummus.
Add the ingredients in a thinly spread layer - distribute evenly.
Roll up your lavish bread wrap - tightly. Slice into 1 inch thick rounds. Serve.
Source: kblog.lunchboxbunch.com
Vegan Breakfast Sandwich
Ingredients:
1 English Muffin
2 Tbsp soy vegan sausage, pressed into a round patty
3 slices bell pepper, thinly sliced
handful fresh baby spinach
1 Tbsp Daiya Vegan Cheese (opt'l)
1 tsp harissa OR hot sauce (opt'l for spicy flavor)
1/2 tsp vegan butter
1 tsp maple syrup OR berry jam
dash pepper
EVOO (for rubbing)
Directions:
Grab all you ingredients out of the fridge. Stick your English muffin - uncut under the grill press for 45 seconds while you arrange your ingredients.
Slice off 2 Tbsp of the vegan sausage (you know the kind that comes in the thick tube) and hand-press a nice patty. If you are feeling really adventurous, you can even press some diced onion into the patty as well.
Rub the paty in a very light amount of EVOO and place it on the heated grill. Remove your English muffins and press the panini grill shut - or cover your stove top skillet with a heavy spatula or foil. You want it to cool through in just under 2 minutes. Thinner patties cook in a flash.
Slice open your English Muffin and place the open faced ends back on the grill while you prep your veggies. Rub some sliced pepper in a bit of EVOO and place it on the grill as well.
Close panini lid and allow the vegan sausage, peppers and bread to grill for another minute. After a minute, lift lid and observe doneness. Pull anything that looks very done. Otherwise turn off panini press and close to keep heated.
Grab your cheese and sprinkle it right over top the patties - still on grill. Then place the sizzling hot peppers right on top of the cheese so that it creates a hot barrier - and close the panini press one more time. Yes, the panini press/grill is on off - but there will be enough heat from the grill and peppers to melt the cheese.
Grab your English Muffin and spread 1 tsp buttery spread on one side - the maple syrup and/or jam on the other.
Start building your sandwich: Muffin, patty (with cheese and peppers), layer your fresh spinach on top of that (and optional harissa) then close with top half of muffin.
Slice. Serve! You can even wrap your sandwich up and take it on the road with you - maybe eat it on the subway and make everyone else jealous. OK, that's not nice. Eat it at home with a side of fresh fruit or juice. You'll feel sooo much better with a full belly on a busy day!
Source: kblog.lunchboxbunch.com
Seitan and Broccolini with Clementine Teriyaki
Ingredients:
8 Ounces Sliced Seitan (I use West Soy brand)
1 Cup Sushi Rice
6-8 Stalks of Broccolini
2 Clementines
1 Tbs Vegetable Oil
Japanese Seven Spice, optional
Ingredients for Clementine Teriyaki Sauce:
1/2 Cup Low Sodium Tamari
1/3 Cup Light Brown Sugar
1/3 Cup Fresh Clementine Juice
1/4 Cup + 1 Tbs Rice Vinegar
1/4 Cup Water
Zest from 1 Clementine
Directions:
Rinse your sushi rice in cool water and drain. Cook in your rice cooker or on the stove according to package directions, but 1 cup of sushi rice is usually cooked in 1 1/4 cups of water. Allow to cook completely and steam for 5-10 minutes off the heat while you are preparing the rest of the meal. Total cooking time for the rice will be around 20 minutes.
Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it's not going to be thick until it cools, so don't worry if it seems runny. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking. Once the sauce is done, it'll taste good but pretty strong. Set aside.
While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8? thick medallions, or something similar. I usually don't prep broccolini any more than rinsing it and chopping off the ends, but if the stalks are particularly thick, you may wish to half them lengthwise. This shouldn't be the case with most bunches you find in the store, however.
Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.
Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the sushi rice. Top with seven spice if you like a little heat.
This sauce is strong so you just need enough to coat - save any extra for a future meal.
Source: veganyumyum.com
About the author: Ann Martin is a writer for Dinnerware Center, which offers stunning dinnerware sets, such as the classic Reed & Barton. Dinnerware Center even carries a beautiful line of Christmas ornaments! Ann is a freelance writer for other cooking and health-related websites. When Ann is not writing, she enjoys cooking for family and friends.
Posted: Tuesday 17th January 2012, 1:03 AM
Delicious Make Ahead Holiday Breakfasts
With the busy holiday season upon us, be sure to relax and enjoy these times with these delicious make ahead holiday breakfasts. With a little prep time the night before, your family will be happy to wake up to those delicious smells of a special breakfast during the holiday season. Here are some of my favorite holiday breakfasts, just be sure to make enough because everyone will want a second helping!
Syrupy Banana-Nut Overnight French Toast
Ingredients:
6 tablespoon(s) butter or margarine
1 1/2 cup(s) packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
6 large eggs
2 cup(s) milk
2 teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans
Directions:
In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Source: Delish.com
Holiday Strata
Ingredients:
7 slices of whole wheat bread, cubed (not the small sized slices)
canola cooking spray
2 cooked boneless and skinless chicken breasts, cubed
2/3 cup chopped green pepper
2/3 cup chopped onion
2/3 cup chopped celery
3 tablespoons light mayonnaise
1/3 cup fat free sour cream (light can be substituted)
1 large egg
1/4 cup egg substitute
1 cup fat free half and half (lowfat milk can be substituted)
1/4 teaspoon salt (optional)
1 can Campbell's Healthy Request cream of mushroom soup
1 cup shredded reduced fat sharp cheddar cheese
Directions:
Place half of the bread cubes in a 9 x 9-inch baking dish that has been coated with canola cooking spray.
In medium bowl blend chicken pieces, green pepper, onion, celery, light mayonnaise, and sour cream together. Spread the mixture over the breadcrumbs.
Spread the remaining bread cubes over the chicken mixture.
In mixing bowl, beat egg, egg substitute, half-and-half, and salt together until smooth. Pour egg mixture evenly over the bread cubes. Cover dish and refrigerate overnight.
In the morning, preheat oven to 325 degrees. Spread condensed soup over the top of the casserole. Bake for 45 minutes. Sprinkle cheese over the top and bake 5 minutes longer.
Source: Webmd.com
Farmer's Breakfast Casserole
Ingredients:
3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt
Directions:
Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350 °F for 40 to 45 or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6
Source: Christmas.Organizedhome.com
Do Ahead Breakfast Bake
1 cup diced fully cooked ham (6 oz)
2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs
Directions:
Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375?F. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
Source: Bettycrocker.com
About the author: Ann Martin is a writer for Dinnerware Center, which offers an array of stunning dinnerware sets online, such as the classic Reed and Barton. Dinnerware Center even carries a beautiful line of Christmas ornaments! Ann is a freelance writer for other cooking and garden websites. When Ann is not writing, she enjoys reading the best sellers.
Posted: Thursday 1st December 2011, 12:52 AM
Hearty Autumn Soup Recipes
My entire household knows when Autumn is officially here, because our Sundays become "Soup Sundays"! For both lunch and dinner we have a hearty soup with crusty French bread and share the day with one another. There are quite a few soup recipes that can be made in a slow cooker, which is completely ideal so that if we are out for bike ride or walk in the woods, our meal will be ready when we get back home. Other recipes do not use the slow cooker, but are quite easy to whip up and have on the table in no time. So embrace the cooler weather, fall foliage and of course a piping hot bowl of soup. Here are a few of my favorite recipes, which my family and I enjoy immensely.
Mixed Vegetable Minestrone Soup
Ingredients:
2 tablespoon(s) extra virgin olive oil
1 medium (6 to 8 ounces) onion, finely chopped
2 clove(s) garlic, crushed with press
Salt
Pepper
1 can(s) (28 ounces) diced tomatoes
4 cup(s) water
1 pound(s) carrots, cut into 1/2-inch pieces
1 small (12 ounces) bunch Swiss chard, stems removed and discarded; leaves thinly sliced, about 5 1/2 cups
1/2 pound(s) green beans, trimmed and cut into 1-inch pieces
1 1/2 cup(s) (soybeans) frozen shelled edamame
1 cup(s) tubetti, or other short pasta
1/2 cup(s) freshly grated Parmesan cheese
6 tablespoon(s) freshly grated Parmesan cheese
Directions:
In 5- to 6-quart saucepot, heat 1 tablespoon oil on medium until hot. Stir in onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cover and cook 4 to 5 minutes or until tender. Add tomatoes and water. Heat to boiling on medium-high. Add carrots; cover and cook 10 minutes, stirring occasionally. Add chard and green beans; cook 6 minutes or until beans are just tender, stirring occasionally. Add edamame and white beans; cook 5 minutes or until edamame are just cooked through. (Can be prepared to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before continuing with recipe.)
Meanwhile, cook pasta as label directs. Drain well and stir into saucepot with soup. Stir in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Ladle into 6 soup bowls. Top each portion with 1 tablespoon Parmesan and 1/2 teaspoon oil.
Source: Countryliving.com
Fire Roasted Tomato Soup
Ingredients:
2 can(s) (28-ounce) roasted tomatoes
1/2 cup(s) cucumber, peeled, seeded, and diced
3 tablespoon(s) olive oil
1/2 cup(s) finely chopped yellow onion
3 clove(s) garlic, minced
1/4 cup(s) orange juice
1 large red bell pepper, membrane removed, finely chopped
1 tablespoon(s) kosher salt
1/4 teaspoon(s) fresh-ground black pepper
1/4 teaspoon(s) hot-pepper sauce, such as Tabasco
1 tablespoon(s) minced fresh parsley
1/4 cup(s) heavy cream
4 ounce(s) aged manchego cheese, very thinly sliced
Directions:
In a blender, add the tomatoes and 1/4 cup cucumber and pur?e until smooth. Set aside.
In a large saucepan over medium-high heat, heat olive oil.
Add the onion and cook until translucent -- about 4 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes.
Slowly add pur?ed tomato mixture, orange juice, bell pepper, salt, and black pepper and stir to combine.
Continue to cook for 35 minutes.
Remove from heat and stir in the hot sauce, parsley, and cream. Serve hot, garnished with the cheese and remaining cucumber.
Source: Countryliving.com
Ham and Potato Soup
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Source: Allrecipes.com
Tortilla Soup
Ingredients:
16 ounce can tomatoes
1 medium onion, cut up
2 clove garlic
4 tablespoons snipped cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cut up
2 or 3 chipotle peppers and little adobo sauce
shredded Monterey jack cheese
avocados cut up
Tortilla chips
Sour cream
Directions:
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar.
Cover and blend till nearly smooth.
Put mixture into a large pot with chicken broth, chicken and chipotle peppers.
Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired).
Ladle soup over; serve immediately. Makes 8 or 10 servings.
Source: TBM.org
About the author: Ann Martin is a writer for Dinnerware Center, which offers an array of stunning dinnerware sets online, such as the Noritake colorwave and the classic Noritake china. Ann is a freelance writer for other cooking and garden websites. When Ann is not writing, she enjoys spending time with her family and friends.
Posted: Tuesday 1st November 2011, 1:11 AM
Halloween Cocktail Party Ideas
Halloween isn't just for kids! Adults enjoy getting together and taking part in the festivities too! Get everyone on the spooky spirit by hosting a Halloween Cocktail Party! With just a few cocktails and appetizers, you are well on your way to hosting a ghoulish party!
Ambiance
Be sure to have lights dimmed and many candles light throughout the party area. This truly adds to the mystique of the evening and gets everyone in that Halloween mood. Have some famous Halloween hits playing in the background as guests mingle around the party!
Tableware
The colors of black, orange, gray and green seem to signify Halloween. Choose paper or plastic serveware in these colors. Bowls, platters and other pieces of serveware should follow in the same color scheme. If you are on a budget, go ahead and purchase black, gray, orange or green cloth napkins so that you can line the platters, bowls and other serveware with them.
Decorations
Decorations are always the fun and spookiest part of a party! Since the fall season is in full swing by now, decorate your front porch with either hay stacks or even bunches of corn stalks. Pumpkins, pumpkins and more pumpkins. Have decorated or carved pumpkins serve as decorations. Make the amazingly hand carved pumpkin be the centerpiece at your table. Everyone will be sure to admire your artwork! Find gourds and other small types of squash in a variety of colors and assemble them into glass hurricanes for an instant Halloween look! Drape small pieces of cloth over your chandelier covers so that they resemble ghosts. Go ahead and magic marker them up so that the ghosts have eyes and a mouth.
Cocktails and Appetizer
Start your Halloween Cocktail Party off with a howl by serving festive, yet delicious Halloween spirits! Go ahead and whip up some Vampire Martinis or even some Witches' Brew! Don't forget to add a small piece of stretched out cotton candy on top of your cocktail to resemble that spooky fog that seems to roll in with Halloween.
Appetizers are a necessity, especially if those Vampire Martinis seem to disappear. Try making pigs in a blanket, they can resemble bandaged fingers. In order for your pigs in a blanket to resemble a finger do not wrap the hot dog in the middle of the dough, instead place the hotdog at one end of the biscuit dough so that it can be wrapped up and only the top of the "finger" can be seen! Make pizza that resembles pieces of candy corn. Use two different colored cheeses, white and yellow. Place the yellow cheese closest to the crust of the pizza and sprinkle half way down the slice. Then with the remaining triangular piece left, use the white cheese to cover the remaining area. Serve your candy corn pizza hot and right from the oven.
About the author: Ann Martin is a writer for Dinnerware Center, which offers an array of stunning dinnerware sets online, such as the Noritake colorwave and the classic Noritake china. Ann is a freelance writer for other cooking and garden websites. When Ann is not writing, she enjoys spending time with her family and friends.
