“Meatless Monday” Recipe of the Week – Veggie Taco Salad

July 24, 2017 at 5:33 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans
Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.
Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g

http://diabeticgourmet.com/recipes/html/1056.shtml

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

 

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

 

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Kitchen Hint of the Day!

June 19, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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No meat dishes…….

 

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

November 28, 2016 at 6:43 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tofu and Potato Kebabs. This one is from the CooksRecipes website. Cooks has recipes for all tastes and cuisines, be sure to check it out if you’re looking for recipes for the upcoming Christmas Season! http://www.cooksrecipes.com/index.html

 

 

Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

“Meatless Monday” Recipe of the Week – Sweet Chili Tofu

August 22, 2016 at 5:13 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Sweet Chili Tofu. Three ingredients make up this week’s recipe; Tofu, Asia Sweet Chili Sauce, and Panko Bread Crumbs. The recipe is on one of my favorite recipe sites, CooksRecipes. The Cooks website has a great selection of recipes for all tastes and cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Sweet Chili Tofu

Recipe Ingredients:Cooksrecipes 2

1 pound firm tofu, cut into cubes
2/3 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1 cup panko (Japanese bread crumbs)

Cooking Directions:

1 – Place tofu and sweet chili sauce in large resealable plastic bag; marinate in refrigerator for several hours or overnight. Place panko on plate or in shallow dish. Take tofu pieces out of the bag one by one and coat with panko. Discard remaining marinade.
2 – Heat vegetable oil in large, nonstick skillet over medium-high heat. Add several pieces of tofu until skillet is filled but not overcrowded. Fry for several minutes or until golden on each side. Serve with additional sweet chili sauce, if desired.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 300 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 220 mg Carbohydrates: 34 g Dietary Fiber: 3 g Sugars: 5 g Protein: 21 g.
http://www.cooksrecipes.com/mless/sweet_chili_tofu_recipe.html

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

August 15, 2016 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Potato Kebabs. There are many variations of this recipe across the net. But I went with this one from CooksRecipes because it’s a bit healthier than most of them. A delicious combination of Tofu and Potatoes! You can find this recipe on one of my favorite recipe sites, CooksRecipes!   http://www.cooksrecipes.com/index.html

 
Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

Kitchen Hint of the Day!

August 1, 2016 at 4:47 AM | Posted in Kitchen Hints | Leave a comment
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Increase the protein in your meals……

 

When making your meals try working in combinations of simple proteins like beans, tofu, mushrooms, and even nuts into your meals at least once a week to save money and boost nutrition!

“Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

July 18, 2016 at 4:43 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. If you are not a fan of Tofu, you will be! Included are the recipes for Chimichurri Sauce, Cumin Rub, and Grilled Garlic Bread. With the featured ingredient being the Tofu. You can find this recipe on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsleyCooksrecipes 2
4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 – For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 – For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 – Cut the tofu in half lengthwise to make 2 “steaks” about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 – Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 – For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.
Makes 4 servings.

http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html

“Meatless Monday” Recipe of the Week – Tex-Mex Tofu

June 6, 2016 at 4:55 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tex-Mex Tofu. Made with Tofu, Beans, Corn, Jalapenos, and a host of Spices. You can find this recipe at the CooksRecipes website. Cooks has a fantastic selection of recipes for all tastes and cuisines, check them out soon! http://www.cooksrecipes.com/index.html

 

Tex-Mex Tofu
Recipe Ingredients:

4 tablespoons lime juice – divided useCooksrecipes 2
3 teaspoons olive oil – divided use
1 tablespoon chili powder
2 teaspoons minced garlic
1 pound extra-firm tofu, cut into 4 1/2-inch thick slices
1 1/2 cups yellow corn kernels, blanched
1 cup cooked pinto beans, drained and rinsed
1 cup olives, halved
2 tablespoons minced jalapeños
1 1/4 teaspoon kosher salt
1 teaspoon ground cumin

Cooking Directions:

1 – In a shallow mixing bowl combine 2 tablespoons of lime juice, 2 teaspoons of olive oil, chili powder and garlic. Place tofu pieces in mixture, cover and marinate for 30 minutes.
2 – Combine remaining lime juice and olive oil with corn, pinto beans, olives, jalapeños, 1/4 teaspoon of salt and cumin. Set aside.
3 – Season tofu with remaining salt and grill over medium-high heat for 4 to 5 minutes on each side.
4 – Transfer to serving plates and top with 4 to 5 ounces of corn salsa.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 384; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 49g; Fiber: 17g; Protein: 22g; Sodium: 337mg; Potassium: 1011mg.

http://www.cooksrecipes.com/mless/tex-mex_tofu_recipe.html

Kitchen Hint of the Day!

June 6, 2016 at 4:52 AM | Posted in Kitchen Hints | Leave a comment
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All Tofu….

 

Nutritional highlights. Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

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