Tag Archives: main dish

Supreme Vegan Pizza


Notes: We both thought this was really good. We substituted the veggie sausage for the veggie burgers and used another type of pizza crusts. I’d ignore the amounts listed below and just chop up what seems appropriate for whatever/however many crusts you’re using.

Ingredients:
2 Kabuli crusts
1 jar pizza sauce
8 ounces frozen spinach, thawed, rinsed, and drained
8 ounces mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, minced
2 red bell peppers, sliced
2 veggie burger patties thawed and chopped vegan sausage cooked & crumbled
½ cup olives, sliced
4 roma tomatoes, sliced
4 tablespoons nutritional yeast

Instructions:
Preheat oven to 425 degrees.
Generously spread sauce on the crusts.
Cover with a generous amount of spinach and top with the vegetables and chopped burger patties.
Cook on sprayed baking sheet or pizza stone for 15 to 20 minutes.
Sprinkle pizzas with nutritional yeast before serving.

Source: Engine2

Mushroom Stroganoff

Notes: Neither one of us cared for this. It had to much of a vinegar taste. I don’t know if it’s the recipe, or I measured wrong. I’d like to try it again tweaking it a little or a different recipe altogether.

Ingredients:
1 large yellow onion, chopped
8 ounces crimini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic, minced
4 tablespoons whole-wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme, to taste
16 ounces cooked whole-wheat fettuccine noodles

Instructions:
Cook onion in non-stick skillet on high heat for 3 minutes.
Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.
Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.
Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.
Serve warm over cooked noodles.

Source: The Engine 2 Diet book

PAD THAI W/ TOFU & BROCCOLI

Notes: We both thought this was really good.

Directions:
3 tablespoons vegetable stock or water
1 garlic clove, minced
3 green onions, cut into 1-inch lengths
12 ounces flat rice noodles, soaked in warm water for 20 minutes, then drained
1 pound broiled tofu cubes
2 cups broccoli florets
1 cup bean sprouts
½ teaspoon chili powder
2 teaspoons dark brown sugar
4 tablespoons low-sodium tamari
2 tablespoons lemon juice
4 tablespoons home-toasted peanuts, chopped
8 sprigs cilantro

Directions:
Heat the vegetable stock in a wok or large nonstick skillet until it starts to bubble. Cook the garlic in the vegetable stock for 1 minute, until the garlic begins to brown lightly. Add the onions, noodles, tofu, broccoli, and sprouts one at a time, stirring for 45 seconds after each addition. Add the chili powder, sugar, tamari, and lemon juice. Stir to combine and remove from heat. Garnish with peanuts and cilantro.

Source: The Engine 2 Diet book

ANN’S PANINI W/ HUMMUS, MUSHROOMS, AND SPINACH

Notes: Our first ever Panini. We both thought this was pretty good. Again lots of mushrooms but it didn’t really bother me. The hummus I made contained garlic, jalapeno and red bell peppers, olives, tamari and lemon juice. We served the sandwich with baked sweet potato chips.

Ingredients:
8 ounces mushrooms, sliced
Tamari or Bragg Liquid Aminos to taste
4 slices whole grain bread
Hummus
4 green onions, chopped into rounds
½ cup chopped cilantro
3 handfuls baby spinach

Directions:
Sauté the mushrooms on medium heat in a nonstick skillet for about 5 minutes or until soft. Season lightly with tamari or Bragg’s. Spread all 4 bread slices thickly with hummus. Sprinkle two pieces of the bread with green onions and cilantro and reserve the other two pieces as sandwich tops. Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions. Put a handful of spinach on top of the mushrooms. Top the two sandwiches with the reserved pieces of bread, and press to seal.
Carefully place the sandwiches in a nonstick skillet. Place a heavy casserole dish on top of the sandwiches to flatten them. Cook the weighted sandwiches on one side over medium heat for about 5 minutes, taking care not to let them burn. Flip sandwiches and cook the other side in the same way. When done, paninis will be quite thin and browned on both sides.

Source: The Engine 2 Diet book

Here are the bottoms of each of the 2 sandwiches before putting on the tops and cooking them.

And my panini press. There’s a panini in the making under that casserole dish.

Red Beans Over Quinoa With Kale

Notes: I made this minus the bay leaves as we didn’t have any. Both of us thought it was just so-so. No flavor (out with the rooster sauce). I can’t imagine the bay leaves would have helped much with that. If I do make it again I’ll have to tweak it with some additional spice. This was our first time eating Quinoa (pronounced keen-wah). Once cooked the granules are about the size of sand and just like sand it’ll find its way into every nook and cranny of your body kitchen if you’re not careful.
Continue reading “Red Beans Over Quinoa With Kale”

New York Times Black Bean Burgers

Notes: I made these for supper tonight. It was pretty good. I may tweak the recipe a little next time. We both used Dijon mustard as a condiment and both thought it was a little overpowering.
Edit: We had the leftover burgers the following night, this time using vegan mayonnaise and whole wheat skinny buns. We liked them this way better.

Ingredients:
1 can black beans, rinsed and drained
1 can tomatoes with zesty mild chilies, drained
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
1 cup chopped carrots
1 cup parsley or cilantro
2 cups quick rolled oats
8 whole grain buns
Fresh veggie toppings and healthy condiments

Directions:
Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties, place on a sprayed baking sheet and bake for 8 minutes (if you did not use Quick Oats, bake for 16 minutes). Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.
Variation:
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.

Source: Unknown.

Vegan Tostadas

Notes: We both really like these. Fresh, flavorful, quick and easy to make.

Ingredients:
6 Corn Tortillas
1 can fat free vegetarian Refried Beans
1 Tomato sliced
1 Jalapeno diced
1 Avocado sliced
2 cups shredded Romaine Lettuce
1/2 bunch cilantro

Directions:
Preheat oven to broil.
Place tortillas on baking sheet and broil for 2 minutes.
Flip tortillas and broil for 1 minute.
Spread the tortillas with refried beans and tomato slices.
Broil for 5 more minutes.
Remove from oven and place avocado slices, romaine lettuce and cilantro on top in that order.
Serve. Add Salsa to taste.

Source: Unknown.

Roasted Veggie Salad

Notes: We both really like this. Serves 3 to 4.

Ingredients:
12 Brussels sprouts, cut in half
1 head cauliflower, cut into florets
8 ounces new potatoes quartered
1 onion, sliced into rounds
1 head romaine lettuce, chopped
1 can corn, rinsed (I prefer frozen)
1 red bell pepper, seeded and chopped
Salad dressing of your choice. I use this Simple Sesame Seed dressing posted at the bottom.

Directions:
For Roasting Vegetables:
Preheat oven to 350 deg F. Place the Brussels sprouts, cauliflower florets, potato halfs and onion slices facedown on one or more large sprayed baking sheets. Broil the vegetables for 15 minutes, then turn/toss and cook another 15 until veggies are soft. Check frequently for burning.
Put the romaine lettuce pieces in a large bowl. Cover with the roasted vegetables. Top with the corn, bell pepper. Toss thoroughly with salad dressing.

Simple Sesame Seed dressing…

Ingredients:
1 1/2 tablespoons Sesame Seeds
2 tablespoons pure maple syrup
2 tablespoons light Tamari
1/4 teaspoon water

Directions:
Mix all ingredients.

Black Bean Fiesta Bowl

Notes: We both really like this. Serve with Microwaved Tortilla Chips and guacamole.

Ingredients:
1 can black beans, rinsed and drained
2 Tbsp vegetable broth
1 teaspoon red chili powder
1 teaspoon cumin
2 roma tomatoes, diced
4 green onions, chopped
1 can water chestnuts, drained
1/2 cup corn: fresh, frozen, or canned
1 red or green bell pepper, seeded and diced
1 bunch cilantro, rinsed and chopped
1-2 cups cooked brown or wild rice
Salsa or tamari, to taste

Instructions:
In a pan, heat the beans with vegetable broth, chili powder and cumin.
Chop all the vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice into bowls. Top that with spoonfuls of beans and then all the veggies.
Top with cilantro and salsa or tamari.