Monthly Archives: February 2012

Vegetarian Vegetable Potpie

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So I had two of my favourite girls over for dinner and art last night. It was cold and a bit dreary, so I wanted to make something healthy, tasty and that was a comfort food.  Potpie! Of course! Being a vegetarian, I like to make vegetarian versions of traditional dishes. I also really like to share said dishes with people,  because they are yummy, healthy and shows that you can skip meat and still eat well! (Mind you, I don’t care that others eat meat, but I still like to share my foods). I got this recipe on Care2.com and altered it ever so slightly. I also cooked the pies in ramekins, so we each had individual little pies! Very cute ^_^

Vegetarian Vegetable Potpie

Ingredients:

Filling:

1 all-purpose potato, diced
2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
2 cups extra-firm tofu, cut into 1/4-inch dice
1/2 cup frozen peas, thawed (I had to use canned peas, which worked, but frozen would be highly preferable)
1 tablespoon minced fresh parsley leaves or 1/2 tablespoon dried parsley
1 1/2 cups Good Gravy (below)
Crust:

1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter, chilled
1 to 2 tablespoons cold water

Directions:

1. Preheat the oven to 350F. Lightly oil ramekins or casserole dish

2. Make the filling: Cook the potato in boiling salted water until tender. Drain, rinse, and set aside.

3. Heat the oil in a medium-size skillet over medium heat. Add the onions and carrots, cover, and cook, stirring occasionally, until tender. Transfer the onions and carrots to the prepared casserole dish, add the tofu, peas, parsley, and potato, and stir to mix. Add the gravy, stirring to combine, and set aside.

4. Make the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball.

5. On a lightly floured work surface, roll out the dough to 1 1/4-inch-thick round a little larger than the casserole dish. Place the crust over the filled casserole and crimp the edges to seal.

6. Bake until heated through and the crust is browned, 40 to 45 minutes. Let rest for 10 minutes before serving.

Serves 6.

Good Gravy:

2 cups vegetable stock or water (I used vegetable stock)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper
Garlic powder to taste
2 tablespoons cornstarch, dissolved in 3 tablespoons water (dissolving it first is an important step!)
1/4 cup regular or soy milk  (I used soy)

1. In a small saucepan, combine the stock, thyme, garlic powder, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings.

Makes 2 1/2 cups.

Greek Pasta

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This is a super easy, nutritious meal. I made this (again) for dinner last night, then reheated it for lunch today. Just as good!

Found this on allrecipes.com

 

Ingredients:

  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (19 ounce) can cannellini beans, drained and rinsed
  • 10 ounces fresh spinach, washed and chopped
  • 8 ounces penne pasta
  • 1/2 cup crumbled feta cheese

Directions:

  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain.
  2. While pasta is in colander, combine tomatoes and beans in the pasta pot. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Mix in pasta. When you serve it, sprinkle with feta.

Yum!

Apple Cinnamon Oatmeal

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Here is another variation on one of my favourite breakfast foods.

Ingredients:

  • 1 cup cold water
  • 1/2 cup rolled oats
  • 1 apple, sliced into bite sized bits
  • a handful of walnuts
  • 1/4 cup wheat germ
  • 1/4 cup ground flax seed
  • < 1/4 cup brown sugar
  • a dollop of butter (I use smart balance)
  • cinnamon to taste

Directions:

  1. Put the cold water and oats in a pot. Let sit for 5-10 minutes. This allows the enzymes to break down in the oats, making for a creamier result.
  2. Bring water and oats to a boil. Add all other ingredients except butter, and cook on medium heat for 5 minutes, or until creamy
  3. Add butter, stir, and then enjoy!

Red Pepper Hummus

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Why pay $5 or more a container for hummus when it is so easy to make at home!

The inspiration for this recipe comes from Care2.com

 

Red Pepper Hummus

Ingredients

  • 1 15-oz. cans garbanzo beans, drained and rinsed
  • ½ cup chopped roasted red bell peppers
  • 3 cloves of fresh garlic (this makes very garlic-y hummus. Use less if you’re not a garlic fan)
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • 1 Tablespoons lemon juice
  • 1 teaspoons toasted tahini

Directions:

  1. Mix all ingredients together in food processor, slowly.  Add some, blend. Add some more, blend, and so on
  2. Serve with veggies, pita wedges, chips, whatever! Mmmm

Banana Walnut Oatmeal

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Growing up, my dad made oatmeal many winter mornings. It’s a very fond memory. He also taught me about the slow release of the sugars and proteins, versus the all-at-once sugar rush you get from a candy bar, for instance. SUGAR! Then you’re on your face. Oatmeal is sort of a time-release type deal. Keeps you going without that crash at the end.

So, now I am married and 1,000 miles away from my parents kitchen. I go to the gym MWF mornings, and especially right now during these colder months, I need a hearty and warm way to start off my day. Naturally I turned to the oatmeal I remember so fondly. Here is one version I hope you enjoy. This is for one serving.

 

Banana Walnut Oatmeal

Ingredients:

  • 1 cup cold water
  • 1/2 cup rolled oats
  • 1 banana, sliced
  • a handful of walnuts
  • 1/4 cup wheat germ
  • 1/4 cup ground flax seed
  • < 1/4 cup brown sugar
  • a dollop of butter (I use smart balance)

 

Directions:

  1. Put the cold water and oats in a pot. Let sit for 5-10 minutes. This allows the enzymes to break down in the oats, making for a creamier result.
  2. Bring water and oats to a boil. Add all other ingredients except butter, and cook on medium heat for 5 minutes, or until creamy
  3. Add butter, stir, and then enjoy!

Vegetarian Burrito Casserole

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This is another allrecipes.com recipe I found, slightly altered to make it veggie friendly, and one of the best dishes I’ve ever made! It was wooooonderful!

This makes about 4 servings.

Vegetarian Burrito Casserole

Ingredients:

  • 1/2 cup cooked yellow rice
  • 2 (8 inch) flour tortillas
  • 1/2 tbs dry mustard
  • 1 tablespoon sour cream
  • 1 tablespoon and 1 teaspoon honey
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1/4 (15 ounce) can garbanzo beans, drained
  • 1/4 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup corn kernels
  • 2 tablespoons shredded mozzarella cheese
  • 2 tablespoons shredded Cheddar cheese
  • 1/4 teaspoon ground cumin

Directions:

  1. Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×9 inch baking dish with cooking spray.
  3. Line bottom of baking dish with a tortilla. To make the honey sauce, whisk together the mustard, sour cream, and honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl.
  4. Stir the  mozzarella cheese, Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with a tortilla; sprinkle top with cheese and, if desired, chili powder.
  5. Bake in preheated oven until hot and bubbly, 30 to 45 minutes.