Seaweed Salad

When I was cleaning out my pantry the other day, I found a package of nori sheets (the black/dark green seaweed wrappers that are used for making sushi) hiding in the back. I decided to see what type of other recipes used nori sheets besides sushi. I came across this recipe for a quick and easy Seaweed Salad that looked interesting, so off to the kitchen I went. I'm happy to report that the dish was a success, I just loved it! I used my kitchen scissors to make quick work of cutting the nori sheets into thin ribbons and after just a few minutes of soaking them in warm water, a bit of easy shredding/combining of other ingredients, I was ready to assemble my lunch. I've seen seaweed salads for sale in some of the upscale markets, but they're always expensive, so I'd never tried them before. Didn't know what I was missing. So happy that I can now make it at home. Cheap and cheerful makes this cook smile. :)

Quick Creamy Mushroom Risotto ~ Meatless Monday

The day I came up with this spin on the classic Italian rice dish ~ Mushroom Risotto ~ I had some leftover cooked white rice sitting in my fridge, a craving for something Italian, and a hungry tummy that wanted fed...NOW.  So, I hit the pantry and threw this delicious meal together in well under 10 minutes. It's quite a bit quicker than a traditional risotto, with just as much flavor as many of the restaurant versions that I've ordered over the years, it's definitely cheaper than what the restaurants charge, and it doesn't take too long to make. Gotta love that. 

I created this creamy, dreamy concoction by ~ heating the leftover cooked rice (about 3 1/2 cups) with 3/4 of a can of condensed cream of mushroom soup; a small can of sliced mushrooms with their juice; 1/3 cup grated Parmesan cheese; splash of white wine; fresh ground pepper and dried basil. I stirred it all together, added a little bit of water and it all began to take on the classic 'creaminess' of a traditional risotto. The rice still had the correct firmness, and it was made without all the stirring fuss. Cool! Now that I know the secret of how to make this flavorful rice dish so quickly and easily, I think my leftover rice has finally met its match. :) 

Quick Enoki Mushroom Soup ~ Meatless Monday

I'm a big fan of the itty-bitty, fairy-sized Enoki Mushroom.  There is something so cute and dainty about these little guys.  What I also like about them is how easy they are to use, just a minute in some hot broth and they're good to go.   My favorite way to eat them is in a super quick, simple to make soup.  In about the time it takes to boil the water so I can make the broth, I can have my ingredients all assembled for my soup.  

To make my Quick Enoki Mushroom Soup, just ~ Chop the Enoki Mushrooms into short sticks.  Slice a carrot into super thin 'coins'. To slice them I use my veggie peeler on the thin end of the carrot.  Slice some bell pepper into super thin strips.  Chop some cilantro.  Put all the prepped veggies into your soup bowl and then pour your favorite hot veggie/mock meat broth or miso soup over the top.  Stir in some Bragg's and a couple of drops of toasted oriental sesame oil.  Give it a quick spin & you're ready to eat.  Change up the soup any way you want, just slice the veggies super thin, so that way they 'cook' in the broth in about a minute.

Curried Tempeh Waldorf Salad ~ Meatless Monday

I was in the mood for some Indian food when I made this salad.  I had no plan in mind when I started creating this meal, but pretty quick an idea emerged, and I came up with what I'm calling my ~ Curried Tempeh Waldorf Salad.  I hit the fruit/veggie bin hard, chopping up ~ an apple, a celery stalk, a bit of sweet yellow bell pepper, walnuts and then crumbled in some tempeh.  I stirred in some low fat mayo, curry powder, turmeric, cumin, salt/pepper and crushed red pepper flakes.  It tasted sorta like the classic Waldorf Salad...but, a Waldorf Salad with an Indian curry attitude.  This salad was so easy to throw together.  My little impromptu lunch was full of fresh flavors, crunchy textures and was really satisfying.  This time I ate it straight out of the bowl, but next time I think I might add it to...a pita pocket...or, maybe I'll roll it up in a wheat wrap...or, maybe it'll be stuffed into a tomato...or, maybe nestled into half an avocado...or...   :)

Steamed Superfood Veggies & Over Easy Eggs ~ Meatless Monday

To make this super simple breakfast/brunch/lunch/light dinner, I just steam a bunch of ~ chopped kale, baby bok choy, sliced onion, and bell peppers.  When they're done, I toss them with some ~ Bragg's, crushed red pepper flakes, minced ginger and cracked black pepper.  To complete my masterpiece I crown it with ~ an over easy egg, cooked to crispy-on-the-outside-and-runny-on-the-inside perfection, cut so the yolk runs down into the veggies, then misted with I Can't Believe It's Not Butter Spray and a slash of sriracha sauce.  To me, it's a perfect way to make an outstanding low fat, low cal meal, Fat Flush Plan friendly meal ~ just the way I like it!

 

Quick Sautéed Tempeh & Sweet Potato ~ Meatless Monday

I wanted a quick meal, so I turned to both the microwave and the stove...and to both the pantry and the fridge.  Out of the pantry came the canned green beans and the gravy mix.  Out of the fridge came the tempeh and the sweet potato.  The sweet potato got nuked and the gravy got hot water.  On the stove, the green beans got heated and the tempeh got sliced into thin-ish planks, then sautéed in a little EVOO.

A little cinnamon was sprinkled on the sweet potato. One of my favorite spice blends was added to the tempeh as it was turning all golden brown.  Then the tempeh got the gravy treatment and a few French's fried onions added on top ~ just for good measure.  It took less than 10 minutes to throw it all together...and it turned out really tasty and satisfying.  When I say I want a quick meal, I mean it!  Sometimes, mixing fresh and canned items helps me out in the quick meal department...and that's always a good thing.  :) 

Superfood Stir Fry ~ Meatless Monday

Lately, I've been craving all sorts of deep green veggies ~ raw, cooked, and juiced.  This time I decided to throw a whole bunch of the fresh superfoods into my wok, along with a few other ingredients, and enjoy a quick, healthy dinner.  I had some prepacked bagged veggies in the fridge, so it was a snap to get my meal on the table.  To make this I simply...

Superfood Stir Fry

Warm a little olive oil in a wok, over medium high heat, and then throw in handfuls of...

• chopped kale
• baby spinach
• baby bok choy
• sliced onion
• sliced red bell pepper
• broccoli florets
• garbanzo beans
• toasted slivered almond
• dried cranberries
• minced ginger
• minced garlic

Toss the veggies until they begin to wilt.  Then add to taste...

• Bragg's Amino Acids (or soy sauce)
• sriracha sauce
• red pepper flakes
• Chinese 5-Spice

When the veggies are as crisp/cooked as I like, it's time to eat!  Easy-Peasy!

Quick & Easy Vegetarian Shepherd's Pie ~ Meatless Monday

Our PBS station is having a marathon 'all things Irish' session, probably due to the upcoming St. Patrick's Day celebration.  Since I now have a craving for one of my favorite Irish dishes, Shepherd's Pie, I decided to give it a vegetarian spin...and a version that would be on the table pretty quick, too.  An easy lunch or dinner, perfect for two, is now served!  ~ Enjoy ~

Quick & Easy Vegetarian Shepard's Pie

serves 2

double recipe for 4

Ingredients

• 1 cup ready-to-eat crumbled 'beef' substitute (TVP)
• 1 cup frozen peas & carrots, cooked according to directions
• 1/4 cup condensed cream of mushroom soup, undiluted
• 1/4 tsp onion powder
• 1/4 tsp crushed dried basil
• salt/pepper, to taste
• 2 servings of instant mashed potatoes, cooked according to box directions
• 2 Tbsp shredded cheddar cheese
• paprika/basil for garnish

Directions

Preheat oven to 400 degrees.  Combine the 'beef', peas/carrots, mushroom soup, onion powder, basil & salt/pepper until well mixed.  Divide the mixture into two individual casserole dishes that have been sprayed with Pam.  Divide the prepared mashed potatoes & spread evenly over the filled casseroles.  Finally, top them with the shredded cheese & garnish with a little paprika/basil.  Bake for 20 minutes or until bubbly and heated through.  (if you don't want to heat up the oven, just nuke it until the food is hot all the way through) (if you don't want individual servings, just layer it in a bigger casserole dish and bake just a bit longer, or until bubbly & hot)

    

Vegetarian Tex-Mex Chili ~ Meatless Monday

The day I came up with this recipe, I was craving chili.  So, I started throwing things into my big soup pot ~ a little of this and a bit of that...and came up with this satisfying, easy vegetarian version.  Just because it's meatless doesn't mean it's missing any of the full-bodied flavor that I like in my chili.  It was great the first day, and was just as good the next day (maybe even better)...just a little thicker.  Yum!  Either way, it's a tasty bowlful of chili pleasure.   I'm really happy with how this recipe turned out.  Hope you like it, too! ~ Enjoy!

Vegetarian Tex-Mex Chili
makes a big pot full

Chili Ingredients

• 6 cups canned chopped tomatoes, with juice
• 2 cups, ready-to-eat/rehydrated TVP crumbles, 'chicken' or 'beef' (or you favorite meat crumble substitute)
• 1 cup salsa (your favorite kind - optional)
• 1 can chili beans, in sauce
• 1 can kidney beans, with juice
• 1 medium onion, chopped
• 1 cup chopped fresh cilantro, packed
• 1/2 cup frozen corn kernels
• 1/2 cup chopped bell pepper
• 2 Tbsp taco seasoning mix
• 1 Tbsp paprika
• 1 clove garlic, minced
• salt/pepper, to taste

Garnish with ~

• crushed tortilla chips
• fat free Greek yogurt/sour cream
• shredded low fat cheese
• cilantro for garnish

Directions

Add all chili ingredients (tomatoes to garlic) to a large soup pot.  Bring ingredients to a boil, then reduce heat to a simmer.  Simmer for about one hour, stirring every so often.  Add a little water, if desired, to get the chili to the thickness you like.  Taste, add salt/pepper as desired.   Serve the chili garnished with ~ a handful of crushed tortilla chips, shredded cheese, chopped cilantro & a dollop of Greek yogurt/sour cream.

Grilled Cheese-Potato Chip Sandwich ~ Meatless Monday

My son is really into the Disney cable show ~ Pair of Kings.  So much so, that he asked me to make one of the meals that was served one night to the teenaged, King Boomer.  It was a grilled cheese sandwich that had potato chips nestled inside.  OK.  Simple enough to do and it made my kid excited to eat his meatless dinner ~ Nice!

This really needs no recipe ~ just make a grilled cheese sandwich like you normally do, but before you put the two slices of bread together...slip some of your favorite potato chips into the middle.  J likes a thicker ruffle potato chip, I'm partial to a thinner, Lay's classic potato chip.  Anyway you make it, expect a meal fit for a kid king...or a pair of them.   :) 

Lentil Rogan Josh ~ Meatless Monday

A while back, I came across a vegetarian curry recipe spin in one of my Penzey's Spice catalogs.  Since it replaces meat with lentils, I thought it would be a perfect fit for Meatless Monday.  I followed this recipe for ~ Lentil Rogan Josh ~ that was shared by one of their customers.  I served it over a bed of brown rice, topped with a big dollop of fat free Greek yogurt and a sprinkling of dried cilantro.  I enjoyed my meal...but, my boys, not so much.  They didn't care for the ginger flavor, (they can be a bit picky when it comes to ginger cooked into a dish).  Fine by me, just means I don't have to share any of the leftovers!  So, if you're looking for a simple way to serve the superfood lentils, that has a nice Indian flair, this might be your dish.  Happy Meatless Monday!

Coconut Fakin' "Bacon" ~ Meatless Monday

I recently read a blog post about making coconut "bacon", over on the blog ~ Hungry Hungry Hippie.  I was instantly intrigued and went right out to get some coconut flakes.  I made a batch and was happy with the results.  The coconut "bacon" had a flavor that really did have a similar taste to crispy bacon.  It worked great sprinkled over salad, added to a sandwich and eaten right out of hand.  You get a bit of coconut flavor, but only if you really try to 'taste' it.  

Next time I make it I'll increase the amount of seasoning, that way it will have a bigger 'bacon' taste.  I think I'll also add some McCormick's Smokehouse Maple seasoning to the mix, for an extra layer of 'smoky' flavor.  The coconut flakes go from pale-to-dark pretty quick, so keep a close eye on it while it's in the oven.  Thinking outside traditional bacon usage, this might be a fun twist for topping a chocolate cupcake.  Chocolate and Coconut Fakin' Bacon together? ~ YUM!  What do you think?  :)   Happy Meatless Monday!

Loaded BBQ Vegetarian Sloppy Joes ~ Meatless Monday

Here is a quick meatless lunch that I like to make.  I call it my ~ Loaded BBQ Vegetarian Sloppy Joes.  It's super easy to do.  As an added bonus, it's quick to make, so I can get lunch on the table in almost no time flat.  My guys like it and we never have any leftovers, so I know it's good.  

I just add some of my favorite BBQ sauce (Bull's-Eye Original) to some ready-to-eat 'beef' TVP crumbles and heat it up in the microwave.  I then layer the sauced 'meat' mixture on a bun with ~ a slice of cheese, a few rings of thin sliced onion, a squiggle of yellow mustard and a couple of jalapenos.  Easy-Peasy!  It's a simple way to satisfy my meat and spicy food craving, all in one shot.  :)   Happy Meatless Monday!

Pineapple Rasam ~ Meatless Monday

In this month's Penzey's Spices catalog, there was a recipe for an Indian soup called ~ Pineapple Rasam.  It sounded really interesting, and since I love Indian food so much, I knew I had to make it.  I made it for our lunch today, and it was just perfect for this second day of Fall.  This version of  rasam uses a can of crushed pineapple as it's base ~ what an unusual way to use pineapple!  The soup turns into a wonderful combo of sweet, spicy, smooth and creamy ~ with a great 'rich' mouth-feel.  I'm going to have to explore using pureed crushed pineapple in other dishes, too...maybe even as a base for a vegetarian gravy.  Surprisingly, it didn't give a heavy pineapple flavor to the soup, just a nice 'thick' texture... I think pureed crushed pineapple might be my new secret ingredient for a low fat 'thick' texture!

I added a bit more Indian spices than their recipe called for, just because I wanted a richer spice flavor.  I have a nice Masala Sambhar spice blend that I like to use since it compliments many different foods.  I also used regular oil instead of ghee (since I don't keep that on hand), I added 1/4 tsp of butter extract to the water for a touch of butter flavor since I didn't use ghee, and I just used all ground spices.  I still used the mustard seeds in the hot oil first, than added the rest of the spices as the recipe called for.  I served it with some Trader Joe's naan bread and a 'ready to eat' rice and yellow lentil dish called  pongal (that I bought last month at the Indian market).  What a satisfying light lunch for this beautiful, sunny and mild ~ Meatless Monday!  More real-time cooking in my kitchen today.  :)

Spicy Almond Noodles ~ Meatless Monday

When I have leftover plain spaghetti noodles in the fridge, I'll often turn them into a quick Asian-inspired meal for the next go 'round.   I don't really have a recipe for this kind of meal because it all comes together based on what is hanging around in my fridge, what I'm in the mood for and how creative I'm feeling at the moment.  This time I just nuked some sliced yellow squash, mushrooms, onions and cubed tofu.  I mixed up a quick and simple 'sauce' from a big spoonful of almond butter,  a pinch of Chinese 5-Spice, a dash of Tabasco sauce and a little Bragg's Amino Acids (my stand-in for soy sauce).  I tossed the sauce with the reheated noodles, threw in the veggies and tossed again.  I topped it all off with some chopped fresh cilantro, crushed red pepper flakes and a handful of  toasted sliced almonds.  Spicy Almond Noodles = Yummy for my tummy!  This makes a super simple meal for a Meatless Monday, or for any day of the week.  Who says leftovers are boring?  Certainly not me!!  :)

Cold Cucumber & Greek Yogurt Soup ~ Meatless Monday

I recently acquired an old, yellowed, late 80's paperback copy of  ~ Jane Brody's Good Food Book.  I came across a recipe for a cold soup that would use up the last of the season's cucumbers that my neighbor, Cheryl, had so kindly shared with me.   I was inspired by the cookbook's original cold cucumber & yogurt soup recipe and came up with my own version, using what I had available in the kitchen and fridge.

The way I make it, the diced cucumber will begin to release it's liquid as it sits in the fridge, and will begin to thin out the Greek yogurt, turning it into a 'soup' consistency.  I prefer making the soup this way, instead of the traditional ~ salting the cucumber before hand, and letting all the tasty cucumber liquid go down the drain ~ method.  Why waste all that subtle, fresh cucumber flavor?  Not in my kitchen!  :)  This is a cool, refreshing soup, perfect for the last of the dog days of summer and for a light, Meatless Monday midday meal ~  Enjoy!

Cold Cucumber & Greek Yogurt Soup
serves 2-3

Ingredients

• 1 cup plain fat free Greek yogurt
• 1 medium cucumber ~ peeled, seeded & finely diced
• 1/2 cup cold water
• 1/2 Tbsp olive oil
• 1/2 tsp dried dill weed (or about 1/2 Tbsp minced fresh)
• 1/4 tsp Tabasco Green Jalapeno Sauce
• 1/4 tsp apple cider vinegar
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• salt/pepper ~ to taste
• 1 Tbsp chopped walnuts

Directions

Add first 10 ingredients (Greek yogurt-salt/pepper) to a bowl and stir to combine.  Let sit in fridge for 2 hours to allow the flavors to meld.  The cucumber will start to release its liquid as it sits and will begin to thin the thick Greek yogurt.  When ready to serve, give the mixture another stir and add more water if needed to get the soup to your desired consistency.  Taste and adjust seasoning if necessary, adding more salt/pepper/Tabasco sauce as needed.  Garnish soup with chopped walnuts and a little dill weed before serving.

 

BBQ Lentil Stuffed Sweet Potato with Quick Coleslaw ~ Meatless Monday

I've pretty much been absent from my kitchen for the last few weeks.  Ever since my son went back to school on August 1st, I've been painting and redecorating just about anything around here that doesn't move.  :)  Before I started my 3-week DIY cosmetic home renovation bender, I cooked up a huge pot of plain lentils.  I wanted them basic so I could change-up their flavor for each individual meal ~ just by mixing in different spices, sauces, or toppings.  A few of the creative ways I've enjoyed the lentils ~ as a quick Indian soup; tossed into a simple garden salad; mixed into canned turkey chili; tucked into corn tortillas as a stand-in for taco meat; and as shown in the stuffed sweet potato above...  

For this meal I was inspired by a combo of posts I've done over the last year.  I took a bit-of-this from one recipe and bit-of-that from another... 

• Lentil Sloppy Joe's
• Red Chili Bean Stuffed Sweet Potato
• Cajun Sloppy Joe's topped with Coleslaw

...and came up with a really quick and tasty meal!  I tossed some hot, drained lentils with my favorite BBQ sauce (Bull's-Eye Original BBQ Sauce), made a super easy coleslaw by mixing shredded cabbage with low-fat ranch dressing, stuffed it all into a nuked sweet potato, and served it with some steamed veggies.  It was a wonderful meal that was ready in just a few minutes.   I still have enough to make another serving today...so, now you know what I'll be eating for my Meatless Monday lunch today!

Balsamic-Glazed Chickpeas & Kale ~ Meatless Monday

This recipe for Balsamic-Glazed Chickpeas and Mustard Greens popped up on my Facebook feed yesterday.  The recipe said to change up the greens if you like.  Well, I had some kale that needed using up...and an open can of chickpeas in the fridge...and a bottle of balsamic vinegar in the pantry ~ all the things I needed for a superfood Meatless Monday meal!

I made this today for my lunch and I was really happy with how it tasted...and used up the odds-and-ends in my fridge.  Real-time cooking in my kitchen this afternoon.  Check out FatFree Vegan Kitchen for LOTS of other wonderful meatless recipes.

Oat Bran "Polenta" with Mexican Beans ~ Meatless Monday

Giving leftover oat bran the 'polenta treatment' ~ what a great way to eat more of this superfood!

Ixtapa, Mexico

I've recently returned from a 2-week long vacation and I'm slowly easing back into my routines, both around the house and on the blog.  I went to another Club Med EXGO Reunion (read about my first EXGO reunion here) and this time I took my son.  This latest reunion was at the Club Med village ~ Ixtapa Pacific.  We met lots of new people and became really good friends with a lovely family from San Francisco. :) 

Since I've been busy working on editing our trip photos, I've been thinking a lot about our vacation and all the different types of Mexican foods they served ~ as well as some interesting new spins on old classics.  They served polenta a few times on the dinner buffet and since I happened to have some cooked, leftover oat bran in fridge  that looked a lot like chilled polenta, (once I took it out of the round Tupperware container) I decided to give it the 'polenta' treatment.

I sliced the cold oat bran 'polenta' into a few discs (just like you would from a tube of precooked polenta), sprinkled on some zesty spices and then 'fried' the discs in a little oil.  I topped the 'fried polenta' with home cooked pinto beans, some Mexican fixin's (chopped white onion, cilantro, sofrito and chipotle hot sauce) and salt/pepper from my cool new shakers (Thanks, L!).  It made for a marvelous meatless lunch that would be good for breakfast, brunch, or supper, too.  I just love finding new and unusual ways to enjoy my oats!

The cooked oat bran really tastes a lot like polenta when you slice and cook/fry it after it's been chilled overnight in the fridge.  It would be easy to adapt this for an Italian version, just by switching up the spices/toppings.  All the more reason to make some extra oat bran in the mornings ~ now I can eat it for a quick lunch or dinner, too.  :)