Ingredients for Lunchbox Enchilada

Lunchbox Enchilda

1 small tortilla (I use whole wheat)
2/3 cup of vegetarian refried beans
1/3 cup of low-fat cheddar or other Mexican style cheese (or Vegan cheese)
1 cup of your favorite salsa

1) Place tortilla flat on a plate. Add the refried beans on one side of the tortilla. Add a sprinkling of the cheese. Fold up the tortilla, tucking in the edges.
2) Place the enchilada you just made in a container you can take to work. Pour the salsa over it and then sprinkle the remaining cheese on top.
3) When you are ready to eat lunch, put it in the microwave for about 2 ½ minutes or until cheese melts.

Lunch for one.

Lunchbox Enchilada

Lunchbox Enchilada

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Inspired by a delicious-looking blog entry at the Amateur Gourmet , I decided to try to make some biscuits.

Of course, being a health nut and vegan-ish, I had to change his recipe around to make it “lighter” and vegan, but even without the butter and buttermilk, these biscuits were darn good! More than darn good. Especially with honey and apple butter. Yum!  And I’ll add that they only took minutes to prepare (that’s why I call them “lazy” – they were just too easy!)

Lazy Vegan Biscuits

Lazy Vegan Biscuits

1/2 cup white flour
1/2 cup white whole wheat flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. sugar
2 tbsp. Smart Balance
3/4 cup unsweetened almond milk

Lazy Biscuits Turned out Good!

1) Mix together dry ingredients.

2) Melt Smart Balance in the microwave and add to the dry ingredients.

3) Gradually stir in the unsweetened almond milk. (You may need to add another tbsp. of flour if it looks too wet).

4) Spray a cake pan with non-stick cooking spray. Drop the biscuits by big spoonfuls into the pan.

5) Bake at 500 degrees for 5 minutes. Reduce heat to 450 degrees and bake another 10-15 minutes (check after 10 minutes).

6) Try with apple butter or honey. Yum!

Makes 5 good-sized biscuits.

Biscuit with Honey

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Savory Bean and Hominy Soup

Savory Bean and Hominy Soup (vegan)

3 15 oz. cans of Great Northern Beans, drained
1 15 oz. can of stewed tomatoes
1 15 oz. can of hominy
1 can of Rotel diced tomatoes with green chiles
½ cup of frozen or drained canned corn
About 2 cups of water
2 tbsp. cilantro
1 tbsp. cumin

1) Mix all ingredients together in a very large kettle.
2) Bring to a quick boil. Then reduce heat to a simmer.
3) Simmer for about 20 minutes.
4) Serve steaming hot by itself or with your choice of toppings: cheese, sour cream, olives, diced red onion, diced avocado, or tortilla chips.

Ingredients

Happy New Year!

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Elegant and Easy

Mock Chicken Scallopini
Purple new potatoes drizzled with olive oil
Spinach sauteed with garlic and olive oil
Crusty brown bread
Appetizer – Hummus and crackers or pumpernickel sliced super thin
Dessert – Bananas Foster

Fruit Turnovers

Traditional

Tofurkey with Roasted Potatoes and Carrots
Roasted Brussel Sprouts
Roasted Butternut Squash
Whole Wheat Rolls
Appetizer – Cranberry Salsa with crackers or tortilla chips
Dessert – Fruit Turnovers

Cozy

Tortellini Soup

Tortellini Soup with Spinach, White Beans and Red Peppers
Green Salad
Good bread
Appetizer – Chickpea Spread with hearty crackers
Dessert – Apple Dumplings

Mediterranean

Pasta Puttanesca
Greek Salad
Garlic Bread
Appetizer – Spinach and Artichoke Dip
Dessert – Tofu Chocolate Pie

Recipes

Mock Chicken Scallopini (Gardein makes a delicious one and I’ve got a great sauce recipe to go with it – email me if you would like the sauce recipe -vegetarianlight@gmail.com )
Purple new potatoes drizzled with olive oil (Boil quartered potatoes for about 12 minutes. Drizzle with olive oil & sprinkle with salt)
Spinach sauteed with garlic and olive oil (http://www.vegetarianlite.com/Sides/Spinach.htm)
Crusty brown bread
Appetizer – Hummus with crackers or pumpernickel sliced super thin
Dessert – Bananas Foster (http://www.vegetarianlite.com/Desserts/BananasFoster.htm)

Pasta Puttanesca

Pasta Puttanesca (http://www.vegetarianlite.com/MainDishes/Puttanesca.htm)
Greek Salad (http://dailyvegetarianrecipes.wordpress.com/2011/09/13/authentic-greek-salad/)
Garlic Bread
Appetizer – Spinach and Artichoke Dip (http://dailyvegetarianrecipes.wordpress.com/2011/12/02/spinach-and-artichoke-dip/)
Dessert – Chocolate Tofu Mousse Pie (http://www.vegetarianlite.com/Desserts/ChocolateTofuPie.htm)

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Merry Christmas ya’ll!

Don't forget to leave cookies for Santa!

Spicy Ginger Snaps

¾ cup butter or Smart Balance
1 cup sugar (use slightly less than 1 cup)
1 organic, free range egg, beaten or 3 tbsp. egg whites or 1 tbsp ground flaxseed beaten with 3 tbsp. of water (this is a good egg substitute)
¾ cup molasses (Braer Rabbit or Grandma’s)
2 cups white whole wheat flour
2 tsp. soda
½ tsp. baking powder
1 heaping tbsp. ginger
1 tbsp. cinnamon
¼ tsp. allspice or ground cloves (or both!)

Preheat oven to 350 degrees.

1) Cream butter and sugar with a mixer in a large bowl. Add egg and molasses and mix well.
2) In a separate bowl, add dry ingredients together. Gradually add dry ingredients to the butter mixture and blend thoroughly.
3) Refrigerate one hour or overnight.
4) Form into small balls. Roll each ball into granulated sugar and place on a baking sheet (line cookie sheet with Reynolds wrap—shiny side up). The cookies will spread out into a flat cookie shape while baking so allow room for them to spread. Do not grease baking sheet.
5) Bake 12 minutes at 350 degrees. Allow them to cool on baking sheet a few minutes before lifting out with a spatula. Will keep for about a week in an air-tight container and remain tasty, but are also delicious eaten warm out of the oven!

Makes about 5 dozen cookies.

Be the star of your next holiday party by showing up with this yummy hot appetizer.

Spinach Artichoke Dip

(Note: substitute Daiya mozzarella for the cheeses and you’ve made it Vegan).

Preheat oven to 375 degrees.

1 6 oz. bag of baby spinach 1 10-12 oz. can of non-marinated artichoke hearts (very important to use artichoke hearts in water, not the marinated kind)
1 large pinch of grated reduced fat Monteray Jack cheese
¼ cup grated parmesan cheese 1 splash of unsweetened almond milk
1 tsp. of Vegenaise or low-fat mayo
2 cloves minced garlic
1 tbsp. minced onion
2 tbsp. Olive oil Salt and pepper

1) Finely chop spinach. Cut artichoke hearts into quarters.

2) Stir together all of the ingredients, except spinach and artichoke hearts, in a large bowl.

3) Add the spinach and artichoke hearts and mix. Use a wooden spoon and stir carefully so you don’t mush up the artichoke hearts.

4) Firmly pack dip mixture into small-to-medium size casserole dish.

5) Cook for 35-45 minutes or until top is bubbly brown.

6) Serve hot with crackers or tortilla chips.

Dip should stay warm for about an hour.

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Brussel Sprouts can be Yummy

With the “Big Meal” less than a few hours away, some of you still might not know what dish to bring to your family get-together. Or maybe you are hosting Thankgiving this year and feel like you need to add another side dish, but you don’t have a lot of time or energy.

Roasted Brussel Sprouts and Roasted Butternut Squash are two super easy, delicious, and healthy side dishes.

Roasted Brussel Sprouts

Brussel Sprouts
Olive Oil
Salt & Pepper

1) Cut off ends of Brussel Sprouts and cut them in half.

2) Toss with olive oil, salt & pepper and place in a large casserole dish greased with olive oil.

3) Bake in preheated 400 degree oven for about 40 minutes – should be fork tender.

Watch the Thursday Light video: Jro and I show how to make Roasted Brussel Sprouts: http://youtu.be/4JNPQ3wN7VU 

Roasted Butternut Squash

Butternut Squash, peeled and cubed (you can buy this pre-prepared at the grocery store)
Olive Oil
Salt & Pepper

1) Start with Butternut Squash that has already been peeled and cut into cubes or pieces.

2) Toss Butternut Squash with olive oil, salt & pepper in a large bowl.

3) Spread Buttnernut Squash across a greased baking sheet.

4) Bake in a pre-heated 400 degree oven for 40 minutes. Should be fork tender.

I hope you enjoy these super easy, heart-healthy, and delicious side dishes. Happy Thanksgiving and happy holidays y’all!

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It was the worst of times. The new puppy just had an accident in the foyer, your in-laws were coming over in less than an hour, and you forgot to thaw out the Tofurkey roast.

Tofurkey brand roast is delicious, no doubt about it. Sometimes though, you might forget to defrost it. Frozen Tofurkey is like a block of the antarctic. Expect to wait a while to eat. Or maybe you just decided  at the last minute to serve a mock “turkey,” and you need it ready in a hurry.

Which Mock “Turkey” Should You Choose?

For old-fashioned Tofurkey, the way mom used to make it, choose the original Tofurkey roast. It comes stuffed with a bread and rice stuffing. You baste it and slow cook it in the oven for over an hour in a casserole dish with potatoes, carrots and other veggies you choose. The house will smell like Thanksgiving. Tofurkey also sells a “giblet” gravy with its tofurkey.

Old-fashioned Tofurkey Dinner

For mock turkey in a hurry, choose the Celebration Field Roast. It’s also filled with stuffing. You can heat it up in the microwave! Ready in minutes.

Sliced Field Roast Dinner

Both brands are Vegan, tasty and make great leftovers.

If you choose to go the Tofurkey Brand route, here is a recipe you might like to try:

Tofurkey with Roasted Potatoes, Carrots, Onions and Brussel Sprouts

1 Tofurkey roast, thawed
2 white potatoes, quartered
3 carrots, cut into 2-inch pieces
1 yellow onion, cut into 8 pieces
About 10 brussel sprouts, cut in half (optional)
10 halved mushrooms (optional)

Baste

½ cup olive oil
3 tbsp. low-sodium soy sauce
4 tsp. ground sage
2 tsp. rosemary
1 tsp. parsley
½ tsp. celery seeds or celery salt
½ tsp. black pepper

Preheat oven to 350 degrees

1)    Remove thawed Tofurkey roast from plastic casing.

2)    Grease a large casserole dish with oil or non-stick spray. Set Tofurkey roast in the center of the casserole. Arrange potatoes, carrots and onion around the Tofurkey.

3)    Place baste ingredients into a jar with a lid and shake vigorously. Pour half of the baste over the Tofurkey roast. Drizzle a little olive oil over the vegetables.

4)    Cover with foil or tight fitting lid and bake at 350 degrees for 45 minutes.

5)    Toss brussel sprouts with some olive oil. Add them to the casserole dish. Pour remaining baste over the Tofurkey. Cover again and continue baking another 30 minutes or until vegetables are tender.

6)    If you want to add mushrooms, add them when there are about 10 minutes left in the baking time.

7)    Serve each person a slice of Tofurkey and some veggies. Let’s eat!

 **If you purchased the “giblet” gravy, simply heat it up on the stove. I like to add sliced mushrooms to the Tofurkey “giblet” gravy, turning it into an easy yummy mushroom gravy.

 Note: Tofurkey Roast has stuffing inside already.

This dish serves about 4-5 people. Makes good leftovers, including Tofurkey sandwiches!

If you need additional assistance with making your tofurkey roast, feel free to consult the Vegetarian Light Youtube video: http://youtu.be/_X80FlhA5zA.

Tofurkey website: http://www.tofurkey.com/

Celebration Field Roast Grain Meat Co website: http://www.fieldroast.com/

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Happy Thanksgiving and holidays y’all!

In the video, you can hear the laughter of workers at Sparboe as they torment the birds.

Mercy for Animals, which obtained the video by going undercover at Sparboe, provides the following information on its website:

“Hidden-camera footage taken at Sparboe facilities in Iowa, Minnesota and Colorado reveals:

• Hens crammed into filthy wire cages with less space for each bird than a standard-sized sheet of paper to live her entire miserable life, unable to fully stretch her wings or engage in most other natural behaviors.
• Workers burning off the beaks of young chicks without any painkillers and callously throwing them into cages, some missing the cage doors and hitting the floor.
• Workers grabbing hens by their throats and ramming them into battery cages.
• Rotted hens, decomposed beyond recognition as birds, left in cages with hens still laying eggs for human consumption.
• A worker tormenting a bird by swinging her around in the air while her legs were caught in a grabbing device – violence described as “torture” by another worker.
• A worker shoving a bird into the pocket of another employee without any regard for the animal’s fear and suffering.
• Chicks trapped and mangled in cage wire – others suffering from open wounds and torn beaks.
• Live chicks thrown into plastic bags to be suffocated.”

What can we do about Sparboe and other factory egg farmers?

Kudos to McDonald’s and Target. Both companies dropped Sparboe as the supplier for their eggs upon seeing the report revealing both the extreme cruelty and the unacceptable conditions. As consumers, we can make sure the companies that supply our food know our preference for food produced humanely. We can also ask our representatives to support legislation that creates better conditions for animals. The Humane Society of the United States recently partnered with United Egg Producers to create guidelines calling for larger cages for laying hens. Guess what? Sparboe Farms chose to fight this legislation. (Find out more about this legislation: http://hsus.typepad.com/wayne/2011/07/landmark-egg-agreement.html).

As individual consumers, we can vote with our dollars for more compassionate treatment of hens:

• Purchase eggs from local farmers who treat their hens humanely and allow them to spend time outdoors.
• Purchase eggs labelled as both organic and cage free.
• Use substitutes for eggs whenever possible. One tablespoon of ground flaxseed whisked together with 3 tbsp. of water makes a great egg substitute in cookies, breads and other baked goods. (And it’s also no cholesterol!)
• Go Vegan.

For more information on Sparboe Farms and the Mercy for Animals undercover investigation:

Opponents of Report in Egg Industry Exposed (Wayne Pacelle’s Humane Society blog) : http://hsus.typepad.com/wayne/2011/11/sparboe-investigation.html

McDonald’s, Target Dump Sparboe After Undercover Investigation (ABC News):
http://abcnews.go.com/Blotter/mcdonalds-dumps-mcmuffin-egg-factory-health-concerns/story?id=14976054

Mercy for Animals Website:
http://www.mercyforanimals.org/menu.aspx

Mercy for Animals Additional Info on Sparboe Investigation
http://www.mcdonaldscruelty.com/

More info on Battery Cages
http://www.humanesociety.org/issues/confinement_farm/facts/battery_cages.html)

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Use these stewed apples as an ingredient in apple bread, as a topping over pancakes (or an ingredient in pancakes!), as a stir-in in oatmeal, as a topping for ice cream or as a side dish. As you can see, there are lots of ways to use stewed apples and you can probably come up with even more. I hope you enjoy this easy recipe.

Easy Stewed Cinnamon Apples

This recipe is super easy, delicious and healthy. And no added fat!

2 apples
2 tbsp. apple cider or water
2 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
½ tsp. ground cloves
2 tsp. ground flaxseed
2 tsp. brown sugar (optional)

1) Chop apples. You can peel, if desired.
2) Add in remaining ingredients and stir.
3) Cook in microwave on high for about 1 minute 20 seconds.
4) Serve immediately or save for later.

Great stirred in oatmeal, over pancakes, over ice cream, as an ingredient in bread or cakes or as a side dish.

Try adding in golden raisins, currants or chopped pecans or walnuts. Yum!

To make it even easier, follow the youtube video at: http://youtu.be/cPUE-1kZsjo.

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