Thursday, April 28, 2011

Creamy Stuffed Jumbo Shells with Soy Chorizo, Tofu and Veggies

I found this recipe on and made it once before, I was revisiting recipes and made it again Tuesday night. Jack says I can make every week - LOL - it is really good. I had fresh spinach and tossed it in with the potatoes and carrots after I added the water to let it wilt instead of using frozen. You really should go get this recipe and give it a try.

It makes alot so have friends over or make a half a batch, or you could try freezing some for later.

Tuesday, April 26, 2011

Beef(less) Mole

So I found this recipe I ripped from a mag for Chicken Mole, I didn't have any faux chicken but I had Gardein Beefless Tips, so here is my rendition on the recipe. Be sure to cook up a big batch of your favorite rice to serve this over. This made a lot of gravy, you could probably use 2 packages of tips, although I only used one. (My pics are so great this time around... need to check the camera settings)
  • 2 tablespoons canola oil
  • 1 medium onion
  • 6 garlic cloves, minced
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 1 cup smooth almond butter 
  • 1 can fire-roasted tomatoes 
  • 2 cups vegetable broth
  • 1/4 teaspoon salt
  • 1 slice of white bread, cubed small (I only had a left over Easter roll) 
  • 1 package Gardein Beefless Tips
  • Cooked rice

In a dutch oven, combine oil, onion, garlic, cocoa powder, cinnamon, red pepper flakes, cloves and black pepper.  Saute for 5 minutes.

Add the almond butter and mix until is melts into the other ingredients.  

Add tomatoes, broth, salt and bread, and bring it back to a simmer.  Cover the pot and cook for 12-15 minutes.

Add the beefless tips and cooked til they are done (about 5 minutes).

 Serve over rice with a tortilla and a glass of wine. If you had some guac it would make a good side dish. Enjoy!

Wednesday, April 20, 2011

Baked Penne

The original recipe called for ground turkey, I substituted LightLife Smart Round. My husband says I can make this any night of the week.  LOL -- Not all the pics are great but the dish is fantastic. Enjoy!

  • 1 pound faux ground beef (use your fav)
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 can diced tomatoes
  • 1 can Rotelle
  • 1 can tomato paste
  • 1 jar sliced mushrooms, undrained
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1 pound penne, cooked (or your fav pasta shape)
  • 1 package Daiya mozzarella shreds

Cook the first three ingredients in a large skillet over medium heat about 5 minutes. Let the veggies get a good start.

Stir in tomatoes and the next 7 ingredients (through the crushed red pepper); bring to a boil.  Reduce heat, simmer, stirring occasionally for 20 minutes.

This is when you should get that pasta going. Cook and drain.

Stir pasta and cheese into sauce. Spoon into a lightly greased 13 x 9 baking dish. Bake for 35 minutes at 350.

Enjoy! You can serve with a favorite salad, bread or fruit.

Off topic, on Tuesday morning we had to put our four-legged family member George down -somehow he slipped a disk during the night Monday - we went to bed all fine and woke up with George paralyzed in his hind quarters. He was such an awesome part of our family and will always remain in our hearts. RIP George!

Saturday, April 16, 2011

And the winner is....

Okay I wish more folks had entered the contest to win Lindsay's Happy Herbivore Cookbook. Maybe next time, however I am happy to say that Merut from Eating with My Mouth Open was picked by - see pic. Now I'm off to whip up some Tofu and Spinach deliciousness for breakfast!

Friday, April 15, 2011

Veggie Stir-Fry

It seems I've been on Asian themed meals lately, but I've been trying to use the veggies that are in the house and these so Asian meals have been what I've been cooking. This is a delicious, easy stir-fry and you can substitute whatever you have in your frig or like to eat. I like stir-fries because the come together so fast, be sure to have everything chopped, sliced, diced, whatever before you begin. BTW - I'll be using to draw one lucky winner for the Happy Herbivore Cookbook first thing tomorrow morning, so be sure to enter the contest.

  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, grated ( I had a jar of it that I had purchased)
  • 3 scallions, thinly sliced
  • 3/4 pound broccoli florets
  • 4 ounces mushrooms, sliced
  • 1 large red bell pepper, cut into thin strips
  • 1 large yellow bell pepper, cut into thin strips
  • 4 tablespoons Thai Chili Sauce
  • 4 tablespoons Braggs
  • 3 tablespoons Agave
  • 2 teaspoons sesame oil
  • rice, cooked according to package directions (I used Jasamine)
  • toasted sesame seeds for garnish (optional)

Prepare rice according to directions on package

Heat canola oil in a large skillet or work over medium heat. Add the garlic, ginger, and scallions and stir fry for 2-3 minutes, until fragrant.

Add the broccoli, mushrooms and bell peppers and stir fry for another 6-7 minutes,  until vegetables begin to get tender and are bright in color. But don't overcook.

Combine the Thai chili sauce, agave and sesame oil in a small pour.

Pour the sauce mixture over the vegetables and stir fry for another minute to combine, stirring to mix it all up.
this pic looks blurry but it's the steam coming off the veggies
Remove from heat and serve over rice. Sprinkle with sesame seeds if desired.


Wednesday, April 13, 2011

Asian Beef(less) Noodles

I took a recipe I found in a magazine and substituted a few ingredients and add the Gardein Beefless Tips for some extra protein. This dish comes together so fast I forgot to take some of my normal photos  ;-)  I hope you enjoy it as much as we did. REMEMBER to enter the contest to win the Happy Herbivore Cookbook.
  • 6  ounces  spaghetti noodles
  • 1/2  cup  Padang Peanut Sauce
  • 1 (4 ounce) jar carrot baby food
  • 1 tablespoon grated ginger
  • 1 tablespoon canola oil
  • 1  (16 ounce) package broccoli slaw mix
  • 1 cup snow peas cut into 4ths
  • 1 package Gardein Beefless tips

Cook pasta according to package directions; reserve 1/2 cup water, drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot baby food; set aside.

In a wok or large nonstick skillet stir-fry beefless tips, ginger, broccoli slaw and snow peas in hot oil over medium-high heat for 1 minute.  Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat.

Serve warm.

Sunday, April 10, 2011

Southwest Bean Chowder

Last Tuesday it was chilly and I decided one last pot of soup was in order. Before we get to the recipe I need folks to comment on the Happy Herbivore Contest. You could win your very own copy of Lindsay's Happy Herbivore Cookbook and you can view my blog interview with Lindsay here.

And now onto a great soup recipe:

2 cans (15 oz each) cannellini beans, drained, rinsed and divided
1 medium onion, chopped
1 stalk celery, chopped
1/4 cup green bell pepper, chopped
1 tablespoon olive oil
3 cloves garlic, minced
3 cups vegetable broth
1 1/2 cups frozen corn
1 medium carrot, shredded
1 can (4 oz) green chillies, chopped
1 tablespoon cumin
1/2 teaspoon chili powder
4 teaspoons cornstarch
2 cups soy milk
1 cup Diaya cheddar shreds

In a small bowl, mash one can of the beans with a fork; set aside.

In a Dutch oven, saute the onion, celery and pepper in oil until tender.

Add garlic and cook 1 minute longer.

Stir in the mashed beans, whole beans, broth, corn, carrot, chilies, cumin and chili powder. Bring to a oil. Reduce heat; simmer, uncovered for 20 minutes.

Combine cornstarch and milk until smooth.

Stir into chowder. Bring to a boil; cook and stir for about 2 minutes until thickened. Add cheese and stir until melted. Serve with cilantro or additional cheese.

A warm bowl of comfort.

Monday, April 4, 2011

Enter to win....

We had a family emergency and I've been away for awhile. Hopefully I'm back but you will notice this post is different. No recipe this time around, (one coming soon, I promise) instead the publisher of The Happy Herbivore Cookbook writes:  "I had a lot of fun following Lindsay’s blog tour, and we’re grateful for your support of the book and Lindsay. We’d love to offer your readers a free copy, if you’re interested in hosting a contest/giveaway.

If so, how you host it is entirely up to you and we’ll ship on your behalf. (We do ask that you limit the winners to U.S./Canada readers, though.)"

So, it's official -- I've opened up a contest where 1 name will be drawn at random to win Lindsay's  The Happy Herbivore Cookbook.  To see her blog interview look under March 2011.
Post a comment to enter your name into the drawing. The deadline to enter is April 15th, 2011.