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Recipes
Mexican Pasta
By Vegiegail
This is a zero points Weight Watchers Meal
- 1 3.5-oz bag Miracle Noodles
- 1 small yellow onion, diced
- 1/4 cup vegetable broth
- 2 cups spinach
- 1 tomato, diced
- 2 heaping Tbs Nacho Mom's Ultimate Vegan Queso
Hoisin-Glazed Bok Choy with Tofu & Soba Noodles
By Vegiegail
Cook the noodles according to package directions until al dente, then drain
- 1 8-ounce package soba noodles
- 1/3 cup sliced or slivered almonds
- 1 14-16-oz tub extra-firm tofu
- 2 Tbsp olive oil
- 6 stalks bok choy or 2 baby bok choy, sliced diagonally, leaves chopped
- 12 or so baby carrots, quartered lengthwise, or 3 medium carrots, peeled and sliced diagonally
- 2 scallions, white and green parts, thinly sliced
- 2 tsp grated fresh ginger
- 1/4 cup hoisin sauce
- 1/4 cup freshly squeezed orange juice
- 1 Tbsp soy sauce or tamari, or to taste
- Freshly Ground Pepper
A Colorful Twist on Mighty Miso
By Vegiegail
Adapted from Feud Food
- 1/2 onion
- 1 carrot, peeled and sliced into coins
- 1/3 cup green peas or edamame
- large pinch of seaweed: wakame, hijiki, arame, etc.
- 1/2 inch chunk of ginger, peeled and sliced
- Pinch of red pepper flakes
- 1/4 tsp anise seeds
- 1 cup shitake mushrooms, sliced thin
- 2 TBS mellow miso paste
Loaded Southwestern Pizza
By Vegiegail
From Heart Healthy Pizza by Mark Sutton
- CRUST:
- Basic Pizza Dough or Black Bean Wheat crust (below)
- LAYERING INGREDIENTS:
- 1 cup raw spinach (chopped)
- sliced tomatoes
- 1 cup cooked pinto beans (rinsed and drained)
- chili powder
- 1 small onion (thinly sliced)
- fresh coriander (optional, chopped)
- 1/2 cup corn
- sliced black olives
- red Tabasco sauce (optional)
- Quinoa, Artichoke Hearts, and Sunflower Seeds Sauce or Millet,
- Avocado, and Oregano Sauce
- ground black pepper or paprika
- For Wheat and Black Bean Dough:
- 3/4 cups black beans (about 1/2 a 15 oz. can)
- 1/3 cup water
- 2/3 cups warm water
- 1 1/4 t. sugar (or sweetener of choice)
- 2 1/4 t. yeast
- 1 1/2 cup bread flour
- 1 cup wheat flour
- 1/2 t. salt (optional)
- For Millet, Avocado, Oregano Sauce:
- 1 cup cooked millet
- 1/4 cup avocado (peeled, chopped)
- 1 T. lemon juice
- 2 T. corn starch
- 1 T. wet mustard (optional)
- 1 t. ground oregano
- 1 cup water
Black Bean and Sweet Potato Chili
By Vegiegail
Saute onions in 2 tablespoons of water for 3-4 minutes, then add sweet potatoes, carrots, red bell pepper, and cele...
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 small sweet potatoes, peeled and chopped
- 1 small yam, peeled and chopped
- 2 medium carrots, diced
- 1/2 red bell pepper, chopped
- 1 stalk celery, chopped
- 2 15-oz can black beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 1 15-oz can diced tomatoes
- 1/2 cup vegetable broth
- 1/2 tbsp chipotle chile powder (if you use regular chile powder, you may wish to double this amount, as chipotle is very hot, so I use less)
- 1 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- freshly ground pepper, a few twists
Mock Tuna Casserole
By Vegiegail
From Lee Khatchadourian's Vegan Version Blog
- 2 cups cooked pasta
- 3 tbsp flour
- 3 tbsp Earth Balance Vegan Buttery Spread, divided
- 1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
- 1/2 cup vegetable stock
- 8 oz cremini mushrooms chopped
- 1 16 oz can chickpeas rinsed, drained, and pulsed in food processor (do not puree)
- 1/2 cup shelled green peas
- 1/4 cup bread crumbs
- Salt and pepper to taste
- Paprika for sprinkling (optional)
Yam and Black Bean Burritos
By Vegiegail
From Susan O'Brien's Gluten-free Vegan
- 2 large yams
- 1 Tbs olive oil (I use 1/4 cup vegetable broth)
- 1 cup chopped onion
- 2 Tbs seeded and chopped red bell pepper
- 1 small jalapeño, diced (optional)
- 2 small garlic cloves, chopped (I don't use them)
- 1 cup seeded and diced tomato
- 1 cup tomato salsa (or smoky peach salsa!)
- 1 tsp chile powder (I don't use it)
- 1 tsp ground cumin
- 1 15-oz can black beans, rinsed and drained
- 2/3 cup chopped cilantro (optional)
- 2 Tbs lime juice
- 1/2 tsp salt
- 14-1/2 tsp ground black pepper
- 8 burrito-size tortillas
Spicy Spinach and Mushroom Enchiladas
By Vegiegail
Preheat the oven to 350 degrees
- Ranchero Sauce Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion-diced
- 1 jalapeno-deseeded and diced
- 4 cloves garlic- minced
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- Pinch of pepper
- 2 28-ounce cans crushed tomatoes
- 1/2 cup cilantro-chopped
- Juice from one lime
- Filling Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion-diced
- 3 cloves garlic-minced
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 4 cups cremini mushrooms-sliced
- 2 6 ounce bags or roughly 8 cups fresh baby spinach-washed
- Salt and pepper to taste
- Yogurt Sour Cream Sauce Ingredients:
- 1 cup unsweetened coconut yogurt-(I use the So Delicious brand-green label)
- Juice from one lime
- 1/2 teaspoon salt
- Other Ingredients:
- 10 small corn tortillas
- Toppings: diced tomato, diced avocado, and cilantro
Pistachio Ice Cream
By Vegiegail
In a food processor fitted with an S-blade attachment, blend the pistachios until pistachio butter is formed
- 1 cup cashews, soaked for at least 4 hours or for 15min in boiling water
- 1/2 cup of the soaking water
- 1 cup pistachios
- 1 can coconut milk (my coconut milk is very creamy – it’s almost like coconut cream)
- 1/2 cup dates (packed!)
- 1 tsp vanilla
- Pinch of salt
Yogurt-Cucumber Soup with Rose, Pistachio & Mint
By Vegiegail
Adapted from a HOSS ZARÉ recipe in Food & Wine online
- For garnish:
- 1/2 cup walnuts
- 1/4 cup dried rose petals, crushed
- 2 cups So Delicious Dairy Free Plain Greek Style Coconut Milk Yogurt
- 1 1/2 cups ice water
- 1/2 cup golden raisins
- 1/2 seedless cucumber, peeled and finely diced (1 cup)
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped dill (optional)
- 1/4 cup finely chopped chives (optional)
- Salt and freshly ground pepper
- Orange peel
- Pomegranate seeds
- Rose petals
- Nasturnium
- Pansy, violet, or lavender
- Chopped pistachios