Drain one cube of firm tofu, press until dry, and cut into cubes. Thinly slice purple onion, red pepper, green pepper, green beans, and set aside. (I wish I would have had some bok choy to throw into the mix, but the fridge pickin’s were slim.) Heat some veggie oil/sesame oil in wok until it reaches a medium-high heat. Throw in the tofu cubes and cook until golden brown.
When tofu is browned, throw in veggies and a few cloves of pressed garlic. Add a package of yakisoba or udon noodles and toss it around until veggies are cooked to your liking. For the sauce, I used 2 cans of low sodium V-8 (spicy would be awesome as well), soy sauce, and Franks Red Hot to taste.
Seitan or some Morningstar Farms starter strips would be a great substitute for the tofu.
3 Bean Soup
One can each : white northern beans, red beans, kidney beans
One can stewed tomatoes
One can tomato sauce
One box vegetable broth
Oregano, black pepper, cumin, chili powder to taste
One box Morningstar Farms “sausage” patties, cooked and crumbled
Heat in saucepan and serve to warm your belly.
2 Tbsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 garlic cloves, pressed
1 cup red lentils
1 Tbsp chili powder
2 tsp cumin
2 cups low-sodium veggie broth ( I used organic mushroom broth)
1 1/2 cups salsa (I substituted a little tomato sauce)
12 corn tortillas
2 cps shredded lettuce
2 cups chopped tomatoes
2 cups shredded cheddar cheese
3 Tbsps sour cream
In a large skillet, heat oil over medium heat. Add onion, celery, and garlic and saute for 5 mins. Stir in lentils, chili powder, and cumin. Cook for 1 minute. Add broth, cover, and cook for 15 minutes or till lentils are tender.
Remove lid and cook bout 10 mins longer, stirring OFTEN till lentils are thickened. Stir in salsa.
Divide lentils amoung 12 tortillas and top with veggies, cheese, and sour cream.
Addictive Sweet Potato Burritos
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained (I used a combination of black beans and kidney beans)
2 cups water (I didn't use the full amount of water, I think I maybe used 1/2-3/4 cup and that was plenty)
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C)
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
I got this recipe from my sister via http://allrecipes.com/Recipe/Addicti...os/Detail.aspx
I mashed about 1/4 a brick of cream cheese in with the potatoes... and I mixed the bean and potato mixture together rather than keeping them separate. I also added a spoonful of salsa on top of the shredded cheese before I rolled them up.
It sounds odd, but it's actually very good!! I used small (6-inch?) tortillas and got 30 burritos. What we didn't eat, I wrapped up and put in the freezer and there's enough for another meal (just thaw and pop in the oven again to heat/brown).
Penne with Vegetables n' Black Beans
10 oz uncooked penne pasta
1 cup sliced zucchini
1 cup sliced carrots
1/2 cup sliced mushrooms (I omit of course ;))
1/2 cup julienned green or red sweet pepper
1 small onion, thinly sliced
1 garlic clove, minced
1 tbsp each minced fresh basil, oregano, and thyme OR 1 tsp each dried
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil, divided
1 can black beans, rinsed and drained
2/3 cup chopped seeded tomatoes
1/3 cup shredded Parmesan cheese
2 tbsp minced fresh parsley
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, saute the zucchini, carrots, mushrooms, green pepper, onion, garlic, and seasonings in 1 tbsp olive oil until crisp-tender. Stir in the beans.
Drain pasta; add to vegetable mixture. Add tomatoes and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.
**When I made this I had less beans because I was trying to finish up a leftover half can... I added a little salsa to give it some zip/so it wasn't so dry, you could add that to taste... I only had about 1/4 cup available and it wasn't really enough. I probably used regular shredded cheese too as I didn't have Parmesan. It was good, but it did need a little "something" to keep it together, hence my adding the salsa, next time I'll use more**
Saw this one in the newest Kraft Canada What's Cooking magazine... looks good, I'll probably try it next week sometime
Spinach Pasta Toss
1 can (19 oz) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
7 cups baby spinach leaves
1 cup shredded Mozzarella cheese
Bring tomatoes, pasta, and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 minutes. Uncover; simmer 1 minute or until pasta is tender.
Add half the spinach; simmer, covered, 2 minutes or until wilted. Stir. Repeat with remaining spinach.
Serve topped with cheese.
I got this recipe from the Looneyspoons cookbook by Janet & Greta Podleski... I made it tonight...
4 medium potatoes, peeled and quartered
1/2 cup skim milk or buttermilk (I didn't use quite that much and actually could've used a little less than I did still)
1/2 tsp salt
1 lb extra-lean ground beef
1/4 cup unseasoned bread crumbs
1/4 cup minced onions
1 egg white
1 tbsp ketchup
1 clove garlic, minced
1/4 tsp black pepper
1 large tomato, thinly sliced
1/2 tsp dried oregano
1/4 cup shredded reduced-fat Swiss cheese
1/4 cup crumbled feta cheese
1/2 10-oz package frozen chopped spinach, thawed and squeezed dry
Cook potatoes in a large pot of boiling water until tender, about 20 minutes. Drain well. Add milk and salt. Mash until smooth. Set aside.
In a large bowl, combine beef, bread crumbs, onions, egg white, ketchup, garlic, and black pepper. Mix well. Pat beef mixture over bottom and up sides of a 9-inch pie plate.
Layer tomato slices over beef. Sprinkle oregano over tomatoes. Spread Swiss and feta cheeses over tomatoes. Top cheese with chopped spinach. Spoon mashed potatoes over spinach. Spread evenly, leaving a 1-inch border around edges (meat and potatoes should not touch). Smooth top.
Bake at 350 F for 45 minutes. Let cool 5 minutes. Slice into wedges and serve.
**It was quite good... but I found it was missing something... needed something to give it a little zip... I'm not sure what though... the concept is great, I'm trying to think of something I could do by way of a variation as well**
Can I just say Looneyspoons rocks!!! And Crazy Plates too!
Do you have them? Can you give me a list of good ones to try? I got them from the library (and have Eat, Shrink, and Be Merry on hold for me) and want to try a few... if I like them well enough I might, at some point, buy them.
Cream Soup Subsitute Mix
2 1/2 cups flour (or 1 1/2 cups cornstarch)
2 cups dry milk
1/2 cup bouillion powder
2 tbsp onion powder
1 tsp basil
1 tsp oregano
1 tsp pepper
Combine all in a jar or Tupperware. When making a casserole/other recipe, combine 1/2 cup of flour mix (or 1/3 cup cornstarch mix) with 1 1/2 cups water; this makes the equivalent of 1 can of cream soup. Combine with other casserole ingredients.