All posts by Becky

Tofu Piri Piri Pita Pockets

Tofu-Piri-Piri-Pita-Pockets

Spicy, juicy, flavorful, we love these!!!

Ingredients:
Piri Piri:
16 oz Extra Firm Tofu, cut into 12 slices, place between layers of paper towels to absorb extra moisture
1/4 cup Extra Virgin Olive Oil
2 Tablespoons Vinegar (I use half balsamic and half white, use whatever kind you like)
1 Jalapeño, seeded and minced
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Salt
1 teaspoon Minced Garlic (one clove)

Extras:
3 Whole Wheat Pitas, split in half to form 2 pockets from each pita.
Shredded Lettuce or Spinach
1-2 Tablespoons Crumbled Feta Cheese
Sour Cream, for serving

In shallow dish mix together marinade and place tofu slices in dish, turning to coat.
Let marinate at room temp for 10 minutes.
Heat grill pan (I use the George Foreman Grill)
Remove tofu from marinade and reserve.
Grill 2 minutes on each side or until heated through with grill marks.
Dice up cooked tofu and return to marinade, mix to combine.
To serve:
If using feta, mix into tofu mixture.
Stuff each pocket with lettuce or spinach and tofu mixture, top with sour cream if using.
Serve immediately.

 

Yield: 3 servings, one full pita each

Sweet Potato and Black Bean Enchiladas

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The adobo adds a smoky/sweet, almost barbeque flavor to these delicious enchiladas. I needed two 9×13 pans to hold all of the enchiladas, the original recipe only called for one. It also says you can assemble the day before and then bake the next day.
Filling:
1 tbls olive oil
1 small onion, diced (1 cup)
1 ½ lbs sweet potatoes, peeled and small diced (3 cups, but mine ended up more like 4-5 cups)
15oz can diced tomatoes
16 oz jar mild or medium prepared salsa
2 cloves garlic, minced (2 tsp)
1 large or 2 small chipotle chiles in adobo sauce, drained (save the sauce!) and minced
1 ½ 15oz cans black beans, rinsed and drained (about 2 cups)
1 10oz round queso fresco, crumbled and divided
To make filling:
Heat oil in large skillet (with lid) or saucepan over medium heat. Add onion and cook 3-5 minutes or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle, and ½ cup water; bring to a boil. Reduce heat to medium-low and cover, simmering for 30-40 minutes or until potatoes are soft. Remove from heat and mash mixture with potato masher, (or do like I did and use the immersion blender on a low speed) until combined, but still slightly lumpy. Stir in black beans and ½ of queso.
Sauce:
2 8 oz cans tomato sauce
2 cups vegetable stock
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
as much of the sauce as you can get (1-2 Tbls) of adobo sauce from the can
1 tiny chipotle chile (in adobo) seeded and minced teeny tiny
To make sauce:
Bring all ingredients to a simmer in saucepan over medium heat. Stir to combine and turn off heat.
Enchiladas:
20 6” corn tortillas
sauce
filling
other half of queso fresco (5 oz crumbled)
To assemble:
Preheat oven to 350*F. Brush or spray two 9×13 baking dishes with oil. Spread ½ cup sauce in each pan. Dip a tortilla in warm sauce, fill with ½ – ¾ cup of filling, roll and place seam side down in pan. Repeat with remaining tortillas and filling. Equally divide and pour remaining sauce over enchiladas in pans. Sprinkle with remaining cheese. Bake 15 minutes. Adjust oven to broil, and broil 4-5 minutes or until cheese is browned. Let rest 10 minutes before serving.
sweet-potato-ench
Serves: 10 (2 enchiladas per serving)
-Adapted from Vegetarian Times Dec 2011-

North African Chickpea Tagine

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My hubby and 5 year old daughter both loved it, and I’m about to go back for thirds….

 

Ingredients:
1 Tbls olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp)
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp cinnamon
3 tsp McCormick Moroccan Seasoning (ras al hanout) (if my little town grocery store carries it, I’m sure yours does, too.)
1 28oz can crushed tomatoes
2 15oz cans chickpeas, rinsed and drained
1 cup uncooked couscous
1 block frozen spinach, somewhat thawed and drained
1 cup raisins
1/4 cup lemon juice
Optional toppers: salted peanuts, cilantro

 

Heat oil in large skillet over medium heat, add onion and cook until soft and starting to brown. Add garlic and spices, sauté 30 seconds. Add tomatoes, chickpeas and 1/4 cup water, simmer 10 minutes.

Meanwhile, toast couscous in a small saucepan until slightly browned and fragrant. Add 1 3/4 cups water, bring to a boil, stir, cover and remove from heat.

Stir spinach, raisins and lemon juice into chickpea mixture, simmer for 5 more minutes.

Serve over couscous with peanuts and cilantro for garnish.

 

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Yield: 6-8 Servings
-Adapted from Vegetarian Times, Dec 2011-

Asparagus Stir-fry with Lemon-Herb Pan Sauce

Asparagus-Stirfry
Ingredients:

1 lb Asparagus, trimmed and cut on diagonal in 1″ pieces
1/2 Small Yellow Onion, sliced thin in half rings
1 teaspoon Minced Garlic
1-2  teaspoons Canola Oil
2-3 Tablespoons Lemon Juice
1/4 cup Water
1 Tablespoons Dijon Mustard
1 Tablespoon Butter
1/2 teaspoon Dried (or fresh) Dill Weed
1/2 teaspoon Freshly Ground Black Pepper
2 Cups Hot Cooked Brown Rice

Heat skillet over high heat, add oil, onion and garlic, cook 1-2 minutes, stirring constantly. Add asparagus, cook 2-3 minutes until it is bright green and crisp tender. Remove from pan and set aside. Add lemon juice and water, scraping bottom of pan to get any bits that are stuck. Add butter and mustard and stir until combined. Add dill and pepper, and additional water to reach desired sauce constancy. Pour sauce over asparagus mixture and serve over hot rice, or toss with rice. Serve immediately.
(Feel free to experiment with different or additional herbs)

 

 

Yield: 2 as main dish or 4 as a side dish

Vegan Apple Sage Sausage

This vegan sausage is a hit with my hubby! It’s good by itself, on a biscuit, crumbled in a scramble, or made into gravy.

 

 

Ingredients:
1 1/2 cups cooked brown rice
1 cup walnut pieces
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1 cup applesauce
2 Tablespoons ground flaxseed mixed with 2 Tablespoons warm water
2 tsp onion powder
1 tsp garlic powder
2 tablespoons rubbed sage
1 tsp thyme
1 1/2 tsp oregano
1 tsp paprika
1-2 tsp salt
2 tsp pepper
1/4-1/2 cup water

 

Coarsely process rice and walnuts in food processor or blender.

 

In large mixing bowl combine rice mixture with all other ingredients, adding just enough water to form a raw-meat-like texture.

 

Patties: Form into 16 patties, place on a greased cookie sheet and bake until firm, about 45 minutes.  Flip the patties halfway through cooking.

 

Serve warm.  You can freeze the extras.

 

Crumbles: Put the mixture into an oiled slow cooker and cook on high for 1 1/2 -2 hours.  Break the loaf down into crumbles in the food processor.  Store extra in the freezer.

 

 

Yield: 16 patties or about 3 cups crumbles

-Adapted from The Vegan Slow Cooker by Kathy Hester-

 

African Peanut Soup with Kale and Cilantro

 

This soup is creamy, spicy, and flavorful. It is a favorite in our house! You can cook it in the slow cooker or on the stove.

 

Ingredients:
1 Tbsp canola oil
1 onion, diced (or thinly sliced)
2 garlic cloves, minced
1 tsp grated fresh ginger
6 cups reduced sodium vegetable broth
½ cup creamy natural peanut butter
1 (14.5 oz) can diced tomatoes
1 tsp salt
1/8 tsp red pepper flakes or cayenne pepper
2 (or more) cups coarsely chopped (or chiffonade) kale
½ cup loosely packed fresh cilantro leaves

 

Heat oil in medium skillet (if using slow cooker –if cooking on stove use a soup pot) over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and ginger, cook stirring constantly until fragrant about 30 seconds.

For slow cooker: Transfer to 3-4 quart slow cooker. (For stove top, leave it in the pot!) Whisk together 1 cup broth and peanut butter until smooth, then add to slow cooker or pot. Stir in remain broth, tomatoes, salt, and red pepper. Cover and cook in slow cooker 4-6 hours on high, 8-10 hours on low or 30-45 minutes at a simmer on stove top.

Stir in kale and cilantro about 5 minutes before serving. (You can garnish with sour cream, chopped peanuts and a few extra cilantro leaves, not counted in points.)

 

Serves 8

- from Weight Watchers 360* Veg Power! Cookbook – Weight Watchers Points Plus 4 points per 1 cup serving