Tuesday, July 12, 2011

Easy Peasy Recipes

Doesn't that haul look deeeeee-licious?  I need a bigger fridge that's half crisper and half wine chiller.  For real y'all.  We get a weekly and sometimes bi-weekly delivery of fresh local organic produce, and we can never fit it all in!  We have a little container that's supposed to keep produce fresh, and that helps to spread the storage, but we're still cramming in the drawers!!  This week we've got some delicious spinach, kale, chard, carrots, zucchini, broccoli, corn on the cob, and a pile of yummy fruits!  I can't wait to try some new recipes!  (PS Tim, if you're reading, remember our new meal tradition we're going to be starting Sunday night?? Don't forget!)

I thought today I'd share some of our quick and easy recipes, mainly for my mom who's newly learning more about a plant based diet and what to cook!!  These are some things we've whipped up recently that were super easy, quick, and full of yumminess.

Tofu Skewers:

Marinade tofu cubes for two hours or overnight with Italian dressing (or buy pre marinaded tofu like we did).  Throw onto soaked kabob sticks with large chunks of bell peppers, onions, zucchini, whole mushrooms, cherry tomatoes, and anything else you like.  Grill until tender.

Sausages and Sauerkraut:

Cut potatoes into chunks and boil about 5 minutes, until softened but not cooked all the way.  Throw them into a skillet with cut up carrots and fake sausage (we love Field Roast products because they're not made with soy and delicious!  Oh, and they're made in Seattle!) on medium heat and cook until heated through.  Throw in some sauerkraut, and if you'd like some extra nutrients, toss in some leafy greens such as spinach, kale, or chard, and continue to cook a few more minutes until everything's tender and warm.  Serve with vegan sour cream and spicy mustard.  

Mushroom Tarts/Calzones

For this suuuuuper yummy dish, I simply chop up some garlic, onions, leeks, mushrooms, and some leafy green (you can toss in almost anything you want, really!), cook a few minutes on the stove to soften, then spread out pre made refrigerated dough and divide it into about 4 pieces.  Fill each piece with the mushroom  mixture, fold over the edges, glaze with extra virgin olive oil and sprinkle with sea salt.  Then bake at 350 for about 10-15 minutes and enjoy!!  You can make so many variations with pizza dough.   For another example, you can fill with fake sausage, pizza sauce, onions and bell peppers.  Mix and match to see what you like!


Now this makes for a fun Friday night for some super cool kids like Tim and I (Or Saturday Netflix night Mom!).  Buy some whole wheat pizza crust at the grocery store- we love the 365 pizza crust from Whole Foods, but I believe Boboli makes a whole grain kinda as well.  Toss on some pizza sauce, and throw on your favorite toppings (cruelty free, right?).  Personally, I like to use a nice sauce and go without cheese, but Tim likes to buy soy or rice mozzarella to toss on.  Then we just toss it in the oven for about ten minutes and chow down!  Note:  veggie pizza, as well as veggie sandwiches, rarely fill me up, so I usually accompany this with a nice salad with beans to fill me up! But I also eat like a horse...

Cashew Creme Sauce:

This sauce tastes just like alfredo but with much healthier ingredients!  Combine a half cup of cashews, 1-1.5 cups of water (depending on thickness preference), 3 tablespoons of nutritional yeast, 1 tablespoon of flour, and 2 teaspoons of parsley or oregano into a blender and combine until smooth.  Pour the mixture into a saucepan and heat until desired temperature.  Pour over cooked pasta and enjoy!

Baked Potatoes/Quinoa/Veggies

This dish has become known as our Tuesday night special.  It's replaced spaghetti as our quick meal we make every Tuesday before Tim does guy night and I scamper off for Glee/Laundry/Wine night.  It's easy as pie and super delicious.  Oh, and it's super healthy as well.  Just grab a potato or two and "bake" them in the microwave.  While those are cooking turn on some water to boil for the quinoa.  When it's boiling, toss in the super grain, reduce to a simmer, and it'll be ready in about 10-15 minutes.  Lastly, steam some vegetables- I usually make broccoli and asparagus/zucchini, and then chop a few fresh green onions.  When it's all ready, toss it on a plate with some extra virgin olive oil, sea salt, and pepper.

Side note: Quinoa is so amazing.  It's packed with protein, cooks super fast, and has a great texture and taste.  Have you tried some?  

Shauna's Tacos

This southern inspired meal came from a twist on a meal I ate at an incredible vegan cafe in Hawaii.  Cook some quinoa (just like rice but only cook for 10-15 minutes) and black beans with some taco seasoning (I make my own using this recipe.  That way, I know what I'm eating has no yucky chemicals, and I can make up a big batch and store in the pantry for future use.).  Meanwhile, saute some bell peppers, chard, and corn, then toss all the ingredients together.  Throw on a place with some fresh red onion and sliced black olives.  If desired, top with green salsa and soy or rice cheese.  This recipe even had my brother, who refuses to compliment my cooking, going back for thirds and declaring that "this is actually pretty good for you."  Thanks James!

Cauliflower Steaks

Slice a head of cauliflower into "steaks" about a a half inch to an inch thick.  Spray with extra virgin olive oil, toss with sea salt and pepper, and then bake for about 10-12 minutes on 375, then flip and bake another 10-15 minutes.  This makes a great side dish or as a grain topper.

Tofu Lettuce Wraps

Now let me start this one by mentioning how delicious the tofu at P.F. Changs is.  I mean, it's like no other tofu I've ever had.  It's ridiculously firm; I easily confuse it with the mushrooms.  But anyway, I love getting the tofu lettuce wraps because it's a cruelty free version of the chicken ones I've always been obsessed with.  Now I whip some at up at home, but I'll admit that this recipe is a little too soy saucy for me and I'd love to find another sauce to use with these instead.  I'm sure there are plenty of good ones out there, I've just been to busy to find them!

Here's how I make them:  I take a block of tofu and cut into layers and squeeze out as much water as I can.  Cut the tofu into cubes and season with soy sauce, sea salt, pepper, and red pepper flakes.  Bake for 20 minutes.  
Meanwhile, chop the mushrooms.  Heat a pan and saute some chopped garlic and then add the mushrooms.  Add more soy sauce, salt, pepper, and red pepper flakes if desired.  Cook about 10 minutes, then add the tofu and let cook a few minutes to combine.  As always, throw in some leafy greens for extra nutrients and allow to wilt!

 Throw the mixture into some washed lettuce leaves and enjoy!  This recipe is especially delicious with some spicy green beans, edamame, or steamed bok choy on the side.  

How about everyone else?  Any good recipes to share?


  1. OOo..Totally sharing your blog with my would-be sister-in-law..she loves that healthy eating stuff! (I love it to, in idea..)

  2. Thanks Kelli!!! There's another post lots more here:



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