Tuesday, July 9, 2019

Healthy Breakfast Skillet

This savory breakfast was delicious, I would rather eat savory than sweet for breakfast. Serve with sliced tomatoes or fruit or even some toast. We have some fresh tomatoes from the local market that are wonderful!
Serves 2

  • 4 ounces tempeh, cut into 1/2-inch cubes
  • 1 1/2 cups small broccoli florets
  • 1/2 cup diced sweet onion
  • 1/2 cup thinly sliced carrot
  • 1 large handful organic baby spinach, chopped
  • 1/4 cup kalamata olives, halved
  • 2 large cloves garlic, minced
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon nutritional yeast flakes (nooch)
  • 1 teaspoon dried Italian seasoning
  • a few grinds of fresh black pepper

 Cook tempeh in a nonstick skillet and cook over medium heat for 2-3 minutes. Add some broth or water if it tries to stick.

Add the broccoli, onions, and carrots and cook for 3-4 minutes. Adding liquid as needed. Add the remaining ingredients, cook for 2-3 minutes more until the spinach is wilted.

Taste and add salt if needed.

Friday, June 21, 2019

Polenta with Mushrooms & Spinach

Ya'll this is the creamiest polenta ever. Probably due to that entire can of full-fat coconut milk. But this meal also comes together sooo fast. Be sure you have all of the ingredients prepped before you begin and you can be eating in less than 30 minutes. No kidding.
  • 1 cup polenta
  • 1 can full-fat coconut milk, divided
  • 1 1/4 cups vegetable broth + more for cooking mushrooms
  • 3 tablespoons nutritional yeast

Mushroom/Spinach Topping
  • 1 small sweet onion, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons low sodium soy-sauce
  • 4 cups spinach, roughly chopped
  • salt and pepper to taste

Bring 3/4 cup coconut milk and broth to a boil in a pot. Stir in polenta using a whisk.

Reduce heat to low and continue to whisk 1-2 minutes to avoid lumps.

Cover and let simmer for about 10 minutes (check the package directions), stirring occasionally. As it gets thick add a splash of coconut milk. You want to eventually use the entire can.
Once the polenta is done remove from stove top.  Add nutritional yeast and stir.

Mushroom Spinach Topping
Add some broth to a skillet. Add mushrooms and onions and cook about 3-4 minutes.

Add minced garlic and cook 30 seconds more.

Add soy sauce and spinach and cook 1-2 minutes until spinach is wilted.
Season with salt and pepper.

Serve polenta with the topping.


Sunday, June 9, 2019

1-Pot Vegetable Pot Pie Noodles

This is a delicious and filling 1-pot meal. It's pot pie with noodles instead of a crust. The leftovers reheat easily in the microwave. If you want a fast and healthy meal, this one's for you.
  • 4 cloves garlic, chopped
  • 1/2 small sweet onion, chopped
  • 1 12-ounce bag frozen mixed vegetables
  • 4 cups vegetable broth
  • 3 cups water
  • 1 16-ounce wide (no egg) noodles
  • 1 teaspoon thyme
  • 1/4 teaspoon thyme
  • 1 cup soy milk (or other dairy free milk)
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • Garnish with Walnut Parm

In a large pot, add 2-3 tablespoons water. Saute the garlic in onion until the onion is transparent. Add more water, a tablespoon at a time, if needed.

Add the package of frozen vegetables and saute for about 2 minutes.

Now add the vegetable broth and water. Bring to a boil.

Stir in noodles, thyme and nutmeg. Reduce heat slightly (low boil). Cook until noodles are done (check cooking time on package). Most of the liquid will have been absorbed by the noodles.

When the noodles are almost done, reduce heat to low. Then stir in the nondairy milk.

Let that simmer until the noodles are totally done. Add the cornstarch and water to create a slurry. Add the slurry to the pot and stir for a moment or two until it thickens up.

Taste and add seasonings if needed.