Have you tried smoothies? They are great for breakfast or lunch.
Here's a couple of recipes:
Homemade Meatless Meatballs
Preheat oven to 375F
Makes 3 dozen meatballs (Per meatball: 30 calories, 3.3 g protein, .28 g fat)
2-1/3 cup texturized vegetable protein (TVP)
1 3/4 cups boiling water
1 cup finely chopped onion
2 tbsp olive oil or other neutral vegetable oil
1 tbsp minced fresh garlic
2 tbsp soy sauce
1-1/2 tsp ground cumin
1-1/4 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper
1/2 cup packed fresh basil leaves, chopped
2 eggs or 2 flax eggs (see below for flax egg)
1. In a large bowl, combine the TVP and boiling water. Let stand 10 minutes.
2. Meanwhile, heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and garlic; cook and stir 5 to 6 minutes until onion is translucent. Add the soy sauce, cumin, oregano, salt, and black pepper and cook and stir 30 seconds longer.
3. Place the TVP mixture, onion mixture, basil, and eggs or flax eggs in bowl of food processor. Process until mixture just begins to hold together.
4. Mold into 1 inch size meatballs ( a small cookie scoop works perfectly).
5. Arrange balls on a large rimmed baking sheet. Optional, give balls a quick spritz with olive oil cooking spray (it promotes browning). Bake 15 to 20 minutes until lightly browned.
Use as a replacement for meat meatballs in the favorite recipe of your choice, or just eat plain as a snack--yum!
Flax Egg: To make the equivalent of two eggs, process 1/2 cup water with 3 tbsp ground flaxseeds (flaxseed meal) in a blender for 1 minute or until thickened and frothy.
Storage: Cool meatballs completely then place in heavy duty zipper top bags. Store in refrigerator for 3 to 4 days, or freeze for up to 2 months.
Mamaliga - Romania's versatile cornmeal dish.
1 cup medium grind corn meal
1 1/2 cups milk
1 1/2 cups water
3 Tablespoons butter or margarine
Spicy Black Beans
2 Tablespoons olive oil
2 shallots, diced
1 teaspoon cumin powder
2 cans black beans, rinsed and drained
1/4-1/2 cup vegetable broth
Juice of 1 lemon
If you prefer to make this dish pareve (vegan), use all water instead of half water and half milk.
1. Whisk cornmeal together with 1 cup of milk in a medium bowl and set aside. Bring remaining milk and water to a boil in a medium pot. Turn heat down to low, add polenta mixture and cook, stirring constantly, until mixture thickens and begins to pull away slight from the sides of the pot, 7-10 minutes. Turn off heat; stir in butter and salt to taste. Ladle into bowls and serve hot.
2. To make beans: Heat oil in a medium pan over medium heat; add shallots and cook until brown, about 7 minutes. Stir in chili powder and cumin and let cook an additional 1-2 minutes until spices become fragrant.
3. Lower heat; add black beans and broth and cook, stirring occasionally, until mixture thickens slightly. Stir in lime juice, and season with salt to taste. Serve spooned over mamaliga, garnished with cheddar cheese, sour cream, salsa, and avocado slices.
Variation: Pour cooked mamaliga into a greased baking dish and bake at 350 degrees until hard enough to slice, 30-35 minutes. Let cool slightly and cut into squares or rectangles. Serve as is, or panfry the pieces until golden brown.
Baked Vegan Nut Loaf
8 oz chopped mixed nuts
1 onion, chopped
1 green pepper, chopped
1/2 cup broccoli, finely chopped
1 stick of celery, chopped
1 grated carrot
1 cup mushrooms, finely chopped
1 oz unbleached flour
5 oz vegetable stock
1 TBSP Mixed herbs (I used garlic powder, thyme, salt and pepper, parsley flakes)
1 TBSP vegetable oil
Preheat oven to 375 °F. Heat the vegetable oil in a pan and saute the onion for a few minutes. Add pepper, celery and mushrooms and saute for 2 more minutes. Add the grated carrot and fry for one more minute. Remove from the heat, add the flour and stir. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon. Bake for around 35 minutes and serve with mushroom gravy and a salad.
Ruthey’s Marinara Sauce
2 Tbsp oil – olive is best
1 med onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
2 celery stalks, diced
4 crimini mushrooms, halved and sliced
1 can Italian stewed tomatoes
1 can tomato paste, 6 oz.
1 can tomato sauce, 15 oz.
Prepare vegetables as directed. Sauté vegetables in oil until onion is translucent. Add tomatoes, tomato sauce, tomato paste and 3 cans water (use tomato paste can). Bring to a boil. Lower heat to medium-low and simmer 30 minutes, stirring occasionally.
Serve over pasta or Ravioli of your choice.
Hope these help. Our finances are really bad too. I make a big batch of the marinara and freeze or can it (non-pressure canner for 45 minutes per pint) and the Meatless Meatballs (freezing them in packs of 6). They work for pasta or meatball subs. I get the TVP in the bulk section of my grocery store. It is way cheaper that way. The Marinara is my creation.
"Give to every other being every right that you claim for yourself.ï¿½
| current weight: 168.0