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SARA.SUNHOUSE's Photo SARA.SUNHOUSE Posts: 2,167
11/18/08 11:35 A

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Another recipe:

Eggplant Rollups

2 or more eggplants

Low fat cottage cheese
Mozzarella cheese, grated
Parmesan cheese, grated
Dried basil or oregano

Spaghetti sauce

Slice eggplant (leave the skin on) about inch thick and bake in the oven at 400 on cookie sheets covered with baking paper until soft, turning once. It takes about 20 minutes depending on how thick the slices are.

I usually make enough of the cheese filling for the number of eggplant slices I have -- usually one or two containers of cottage cheese, a roughly equal amount of low fat grated cheese, and sprinkle in as much Parmesan as I feel our diet can handle that day. I sprinkle in dried basil or oregano to taste. Mix together and put a good spoonful at the end of each eggplant slice and roll it up. Put the rolls in a baking dish and pour your favorite spaghetti sauce over it (I use about one jar for each pan). Bake in a 350 oven until bubbly -- about 30-45 minutes. It freezes well, and after youve done it once, it doesnt take much time at all, but looks fancy.


If not now, when?

Highest weight: 179
Reached goal weight of 145 on April 1, 2004
Current weight: 143


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KIN59VARA's Photo KIN59VARA SparkPoints: (176,648)
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11/18/08 5:33 A

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Great thread! Here is an easy one. Take 2 apples and slice into a microwave safe cup ( the recipe says to add water or juice but I didn't and the microwave didn't explode or anything like that!) some raisins, and cinnamon. Microwave for anywhere for 2 to 3 minutes or until at a consistency you like. Stuff in a small whole wheat pita, Use the toaster oven to make warm and the pita a little crunchy. A mini apple pie!!!!

Patricia

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain!!
- Vivian Greene

Rhode Island
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TERABOO's Photo TERABOO Posts: 580
11/13/08 8:42 A

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I have decided that my next recipe is going to be a ginger carrot soup as per the latest Oxygen mag recipe. I will post the recipe later and let you know how it goes :D

Have good eats!!

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ETERNALMOTHER's Photo ETERNALMOTHER Posts: 2,923
11/12/08 11:03 A

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I made minestrone soup earlier in the week, before the mushroom barley. I had extra beans cooked that I froze, I think I am going to make some veggie chili with it today or tomorrow.

Watch your thoughts;
they become your words.
Watch your words;
they become your actions.
Watch your actions;
they become habits.
Watch your habits;
they become character.
Watch your character;
it becomes your destiny.
Anon


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TERABOO's Photo TERABOO Posts: 580
11/12/08 10:02 A

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Thanks for having so much interest! I love all the recipes...I'm a bit of a hoarder when it comes to cookbooks!

I did make the Tofu dish and...oh my...it was yummy. I didn't have salsa on hand and I ended up having guacamole mix--used that instead. It was very flavorful. I think the saute of soy sauce/garlic with the tofu makes all the difference so don't skip that step.

I'm looking for the next recipe and might just end up with more than one!!

:)

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WACKYGRL Posts: 322
11/12/08 9:18 A

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This last weekend I was in D.C., and I went to this very very yummy sudanese place. The food there was awesome, so I'm trying to recreate some of it. Last night I tried to recreate the beans in a sauce over rice part of my veggie platter. Here's what I made.

Soak pinto, small kidney, and anazi (sp?) beans overnight.
In a pressure cooker sautee onions in a little oil.
Take out the onions, add the beans with some water, and cook (with pressure) for about 15 minutes.
While it's cooking chop up some spinach. (I used alot, probably about two cups)
Release the pressure, check the beans, and if they're done add in the onions and spinach. Also drain off most of the water, and add tomato sauce. Then add salt, pepper, cumin, coriander, garlic, and a pinch each of ginger and cinnamon. Let it simmer for another 10-15 minutes or pressure cook for 2 - 3. Eat over rice with yogurt sauce.

This came out pretty good. Not really like the restaurant food, but still good. I don't know what I'll try next for my other recipe.

For those who are making the stir fries, have you ever tried them with bean thread noodles?

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PUDDINS2 Posts: 117
11/11/08 11:09 P

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Amish Monster Cookies (google them) They are also naughty but nice. I tell myself the oats in them are good for my heart and don't think about the rest of the ingredients!

SARA.SUNHOUSE's Photo SARA.SUNHOUSE Posts: 2,167
11/11/08 12:04 P

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My favorite cookie alternative:

Carrot Raisin Muffins

Mix together dry ingredients:

3 cups flour (whole wheat organic is just fine)
1 1/2 cups oatmeal (I use closer to 2 cups)
1/2 cup brown sugar
1 Tbsp baking powder
cinnamon to taste (I use lots)

add and mix well:

1/2 cup raisins (or Craisins or probably any other similar dried fruit)

then add and mix very well:

3-4 grated carrots

Mix wet ingredients together:

1 egg
1 1/2 Tbsp oil (I use olive oil)
2 cups yoghurt (I use two 1.5% 200 gram containers)
1/2 cup applesauce (Ive also been known to use baby food when I wanted the jars, in this case reduce the amount of sugar)
1/2 cup milk (I use 1.5%)

Prepare muffin tins either 12 large muffins or 24 little muffins (I use spray oil, but that's because I can't find paper baking cups that don't stick.) I always make little muffins -- after a while one little muffin seems as satisfying as a huge one!

Mix wet ingredients into dry ingredients until just barely mixed, fill muffin tins (will be very heaping) and bake at 350 for 25-35 minutes. (In my gas oven they took 35 minutes, in my current electric turbo they take 25 minutes.)

Freezes very well!


If not now, when?

Highest weight: 179
Reached goal weight of 145 on April 1, 2004
Current weight: 143


 current weight: 151.0 
 
152
149.75
147.5
145.25
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DBAILEY76's Photo DBAILEY76 SparkPoints: (2,929)
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11/11/08 11:33 A

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ooo, that sounds really good. i'll do that this week. i had this recipe set aside to try this weekend (it's a bit naughty but i've been craving it):

Perfect Falafel

Ingredients (use vegan versions):

2 1/2 cups of soaked garbanzo beans
1 cup of chopped onion
3/4 cup of parsley leaves (still whole)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg substitute
2 tablespoons whole meal flour

Directions:

Put the garbanzos in a blender & mince till you have a fine crumbly texture.

Take out the beans and put in the onion and parsley. Blend till finely minced (but not puree).

Slightly roast the coriander and cumin seeds over a low heat in frying pan (just till they start to smell and brown ever so slightly), then grind them.

Prepare the egg replacer.

In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavours blend.

Make small patties and fry in medium-hot canola oil till brown on both sides (turning over a couple of times).

Place on a brown paper bag to let them drain.

Put them in oven so that they may finish cooking on the inside (just in case).

PS: These little wonders will never break apart during frying because they have the egg replacer & the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble. So no worries this time!

Serves: makes around 35

Preparation time: 1 hour (or so)



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ETERNALMOTHER's Photo ETERNALMOTHER Posts: 2,923
11/11/08 10:41 A

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I made a wonderful mushroom barley soup that I found on Martha Stewarts site. It was warm and very filling.

Watch your thoughts;
they become your words.
Watch your words;
they become your actions.
Watch your actions;
they become habits.
Watch your habits;
they become character.
Watch your character;
it becomes your destiny.
Anon


 current weight: 322.0 
 
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193.75
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CBDACH Posts: 1,151
11/11/08 9:46 A

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Sounds good here too. Maybe I'll try it on Wednesday, my day off. Thanks for the idea and recipe.

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DIVEGODDESS's Photo DIVEGODDESS Posts: 578,968
11/11/08 9:13 A

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That looks yummy, I think I will try that too, but I'll be using Japanese buckwheat noodles (soba) since I have a lot of it...


"Quando vce quer alguma coisa, todo Universo conspira que vce realize seu desejo."

"When you really want something, the entire Universe will conspire to fullfil your desire".
Paulo Coelho

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TERABOO's Photo TERABOO Posts: 580
11/11/08 9:00 A

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Hi!

I challenge all of us to try two new recipes (one a week) to help us all shake up our usual eats!

This week, my recipe comes from Clean Eating mag Fall 08 (p. 59)

Thai-Style Tofu & Noodles

Ingredients:

Tofu & Noodles

2 quarts, plus 1 tbsp water
1/2 lb ww linguine
Olive oil spray
1 (14oz)pkg extra-firm tofu, drained & cut into cubes
4 cloves garlic, minced
1 tsp low-sodium soy sauce
1 medium red pepper, cut into slices
1 medium green pepper, same
1/2 tsp sea salt

Sauce

2 tbsp natural unsalted peanut butter
1/2 cup salsa
1/4 tsp dried red pepper flakes
1/3 cup water


Instructions:

1. In a large pot, bring 2 quarts water to boil; add linguine and cook for about 10 minutes.

2. Meanwhile, puree sauce ingredients in a blender for about 15 seconds until creamy, set aside.

3. Mist a large nonstick skillet with olive oil spray and place over medium heat. Add tofu cubes and spoon minced garlic and soy sauce evenly over all pieces. Saute tofu, stirring frequently, for about 5 minutes.

4. While the tofu is cooking, spray a separate medium nonstick skillet with olive oil spray and place over medium-high heat. Add red and green peppers and spinkle with salt. Saute peppers for 2-3 minutes; pour 1 tbsp water into the pan and immediately cover with lid. Cook for 3-4 more mins until peppers are tender and slightly blackened.

5. After the tofu has cooked for about 5 minutes and is flightly golden brown, add sauce and turn heat to low. Gently stir once or twice as sauce thickens, about 1-2 minutes. Serve prepper and tofu sauce over linguine.

______

Per 1 1/2 cup:

Calories: 357
Total Fat: 10 g ~~ Mono: 4.5 g, Poly: 1 g, Sat: 1 g
Carbs: 52 g
Fiber 10 g
Sugars: 5 g
Protein: 21 g
Sodium: 209 mg
Cholesterol: 0 mg


I'm making it for dinner. I will post how it turns out!
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