Broccoli Almond Stir Fry

Broccoli and Almond Stir Fry

Adapted from Cheap Healthy Good

Serves 3-4

1 teaspoon coriander seeds

2 tablespoons red wine vinegar
1 tsp corn starch
1 tablespoon soy sauce
2 teaspoons sesame oil
1 head broccoli, cut into florets

2 tablespoons slivered almonds

2 cloves garlic, pressed

1 teaspoon ginger, grated

Mix together the coriander through oil, and set aside.

Heat a wok over medium high heat with a bit of water. Add the broccoli, garlic, and ginger, and sauté for 5 minutes. Add the sauce, and heat through. Serve, topped with almonds.

Barley and Veggie Minestrone

Barley Minestrone with “Ham”

Adapted from Kalyn’s Kitchen

Serves 8

1/3 green cabbage, shredded
1 large onion, diced
1 1/4 cup coined carrots
1 tbsp pressed garlic
8 cups water plus vegetarian chicken bullion
1 28 oz can petite diced tomatoes
¼ cup dried sherry
2 tbsp molasses
1 tbsp thyme
¼ cup chopped parsley
¾ cup pearl barley, rinsed
2 tsp rosemary
1 cup dried red kidney beans , soaked overnight
salt and pepper to taste
3 cups diced vegetarian ham
2 tbsp corn starch mixed with water
Parmesan cheese for serving

Heat a large Dutch oven over medium high heat. Add the onion and carrot with a bit of water, and sauté for 5 minutes. Add the cabbage and garlic, and sauté for 3-4 minutes more, until the veggies are tender. Add through the beans, reduce heat to medium low, and simmer, covered, for 45 minutes.
Add the remaining ingredients except parmesan and cook through. Serve, topped with cheese.

Feta Twice "Baked" Sweet Potatoes

“Twice-Baked” Sweet Potatoes with Feta


Adapted from Kalyn’s Kitchen

Serves 2-4

2 small sweet potatoes
2 oz. feta cheese
pinch of ground fennel seed
pinch of ground coriander
1/2 tsp pressed garlic
pinch of crushed red pepper flakes

Poke holes in the sweet potatoes with a fork, and bake in the microwave until tender.
Preheat the oven to 350.

Scoop out the pulp from the skins after the potatoes have cooled a bit, and blend with an immersion blender or something similar until smooth and creamy. Stir in the feta and seasonings, and put the pulp back in the skins.

Bake the potatoes for 20 minutes, until heated through. Serve.

Fried Tofu Slices

Fried Tofu

Adapted from Vegan Dad

Makes 12

19 oz extra tofu, cut into 12 slices
1 1/4 cup milk
2 tbsp mustard
1 tsp hot sauce
1/2 tsp salt
Paprika and vegetarian chicken seasoning
About 1 1/2 cups panko crumbs
About 1 cup flour or corn starch
Peanut oil



Put the milk into a bowl and mix with the mustard and hot sauce. Put the flour or corn starch on a plate, and the panko crumbs on another plate. Dip each piece of tofu in the milk, then flour/corn starch, and finally the bread crumbs. After all the tofu is done, sprinkle each with paprika and chicken seasoning.

Heat about ½ inch oil in a frying pan, and fry the tofu for about 3 minutes on each side. Remove the tofu and pat dry with paper towels.

Believe it or not, these are actually quite good cold as well as hot.

Leek and Lemon Pasta

Lemony Leeky Pesto Pasta

Adapted from Happy Healthy Life

Serves 10 +

12 oz. whole wheat penne pasta, cooked until al dente

1/2 cup orange juice
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
1 cup fresh basil leaves
1 3/4 cups sliced leeks (about 2 small leeks)
12 oz tofu

3 Tbsp mirin

1 1/2 cups frozen peas

Other green veggies like broccoli, asparagus, or green beans

1 tsp Italian seasoning
Pepper, to taste

Blend together the orange juice through mirin until smooth. Set aside.
Sauté the peas, veggies, and seasoning in a bit of water until tender, about 5 minutes.

Plate the pasta, top with the pesto sauce, and surround with veggies. Good hot or cold.

Tomatoy Black Bean Soup

I am really big on tomato sauce in soups- it gives them such a nice consistancy.  So thick and creamy... exactly what I want my soup to be.  The one thing I find really ironic is that it's almost 90 degrees here.  Why do I keep making thick, piping hot soups?.. Because I like them, I guess... What will I do when it gets above 100?  I honestly don't know.  I guess that remains to be seen. 

One more thing to say- I am so sick of studying.  My AP exams are just 2 and 3 weeks away, and I am wading through almost 500 pages of text about history.  Which is why I have been neglecting this blog recently... obviously, I AM trying my best, but school comes first.

Tomatoy Black Bean Soup

Adapted from Fat Free Vegan

Serves 8

1 large onion, chopped
4 cloves garlic, pressed
1 large red bell pepper, chopped
1 15-ounce can diced tomatoes, preferably fire-roasted

1 cup dried black beans, soaked

3-4 yukon gold potatoes, cubed
4-5 cups water plus vegetarian chicken bullion
1 tablespoon chili powder
1 tbsp ground cumin
½ teaspoon chipotle chile powder
1 tbsp oregano
Salt and pepper to taste
28 oz can tomato sauce
4 cups vegetarian mutton (opt)
2 tbsp corn starch mixed with 3 tbsp water
Grated cheese, to serve (opt)

Heat a Dutch oven over medium high heat, and add a bit of water with the onion. After 2 minutes of sautéing, add in the garlic. After that is mixed in, add in the bell pepper. Sauté until tender, about 6 minutes. Add in through the tomato sauce, reduce heat, and cook, covered, for 45 minutes, until the beans are tender. Add the corn starch and mutton, if using, and heat through. Serve, topped with cheese, if desired.

Rice, Broccoli, Peas, and "Chicken" Casserole with Cheese

I'm 99% sure that this recipe would fit under the catagory of "make again as often as possible".  It was amazing.  Like, really, really amazing and fabulous and all the things you want every dish to be but never really happens.  This has got to be total comfort food- the blended tofu lends a rich creamyness, and the rice is a very healthy source of carbs.  The peas add nice little bursts of flavour, while the cheese is rich and bursting with... cheeseyness.  Not to mention the flavour of the chicken and the broccoli's texture.  I think it's obvious why I love this dish.  Seriously.  Actually, I want more... but M and I have already eaten all the leftovers.  I guess that means... I will be making this delicious casserole again soon.

Rice, Cheese, Broccoli, “Chicken”, and Peas Casserole

Adapted from Kalyn’s Kitchen

Serves 8

1 small onion, diced

1 large head broccoli, cut into florets

1 cup frozen sweet peas

1 tbsp Italian seasoning

1 cup brown rice, cooked with 1 ½ cups water

1 1/2 - 2 cups diced vegetarian chicken
14 oz tofu, pressed
1 ½ tbsp thyme
1/2 tbsp vegetarian chicken bullion
1 tbsp miso paste
Salt and pepper to taste
1/2 cup grated low fat jack cheese
1 cup low fat cheddar cheese
Preheat the oven to 375.

Heat a frying pan over medium high heat, and add the onion with a bit of water. Sauté for 2 minutes, and then add the broccoli. Continue to sauté for 5 more minutes, until almost tender, and then add the peas and 1 tbsp Italian seasoning. Cook until heated through. Put in a casserole dish, along with the rice and chicken.

Meanwhile, blend the tofu with an immersion blender or something similar until smooth. Add the thyme, bullion, and miso, and blend well. Stir into the rice and veggies with salt and pepper. Bake in the oven for 15 minutes, remove, and then top with the two cheeses. Bake for 10 more minutes, until the cheese is melted. Serve hot, hot, hot!