I'm going to post this in the recipe book too, but wanted to get it here in the regular section so that some of you that might be interested in it, might see it. This is from a vegan cookbook called "The Guilt-Free Gourmet" by Vicki B. Griffin and Gina M. Griffin Stearman. I made this this morning, from a recommendation by a friend. It is SOOOO good! Mine isn't completely cooled, so right now it has a cream cheese like consistency, but it is delicious. I did add 1 tsp. onion powder, and 1/2 tsp garlic powder (the seasonings in another "cheese" recipe on the page facing this one).
Here's the recipe, if any of you try it, please let me know how you like it
All-Star American Cheese from The Guilt-Free Gourmet
Blend until smooth and creamy: 1/2 cup pimiento (I used jarred roasted red peppers) 1/2 cup unbleached, white flour (I used whole wheat flour) 1/2 cup nutritional yeast flakes 1 cup water 3 tbsp. sesame tahini 2 tbsp. lemon juice 1 1/2 tsp. salt (I also added 1 tsp. onion powder and 1/2 tsp. garlic powder)
*Pour into a small oil coated bread pan *bake at 350 degrees for 30 minutes or until firm-looking in the center. *It will settle and firm as it cools. *Refrigerate. *When cold, run knife around outer edges of pan and turn cheese onto a serving plate. *Slice before serving.
SUGGESTIONS: *This is my son's favorite cheese. He loves to roll it up in steamed corn tortillas with shredded lettuce and marvi-whip mayonnaise (LORI's NOTE this is another recipe from this book) *Try this cheese in your sandwiches or on crackers *Sometimes I bake it with 1/2 cup of sliced olives for a real tasty treat!
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
The only thing I different on this recipe is that I only used a 1/2 of the pkg of seasoning and used pimento's instead of red peppers (really the same thing..oh and add black pepper and some garlic..) This was a nice change and it was fantasic!!1
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 1 egg white 1 medium red pepper, chopped 1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix 20 jumbo macaroni shells (for stuffing), cooked, drained 1 jar (13-1/2 oz.) spaghetti sauce
PREHEAT oven to 400°F. Mix spinach, cottage cheese, 1/2 cup of the mozzarella cheese, the egg white, red pepper and salad dressing mix until well blended. Spoon evenly into pasta shells, adding about 1 heaping tablespoonful of the spinach mixture to each shell. SPOON half of the sauce into 13x9-inch baking dish. Place shells, filled sides up, in baking dish; spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover with foil. BAKE 30 to 40 min. or until heated through.
NUTRITION INFORMATION (per serving) 4 shells per serving Diet Exchange: 2 Meat (L),2 Starch Calories 270, Total fat 8g, Satfat 3g, Cholesterol 15mg, Sodium 1420mg, Carbohydrate 32g, Dietary fiber 5g, Sugars 10g, Protein 20g, Vitamin A 100%DV, Vitamin C 100%DV, Calcium 30%DV, Iron 15%DV
This message has been edited. Last edited by: Preciousmew,
Heather Goodbye excuses!! Lets achieve those weight-loss goals!!
1. Exercise2-3 times a week
Posts: 871 | Location: Atlanta | Registered: April 13, 2004
Two more recipes posted elswhere that I thought I'd add here.
Ridiculously Quick n' Simple Italian Chicken
Dump rinsed chicken breasts into a gallon-sized Ziploc bag. Add:
1/2 - 3/4 cup Kraft Fat Free Zesty Italian dressing Fresh ground black pepper 1 tsp. of chopped garlic A dash of season salt if you like Any other seasonings you like
Smoosh everything around in the bag to mix, squeeze the air out of the bag, zip it up, and lay it in the fridge to marinate. An hour is doable, but 2-4 hours is best. After marinating, take chicken out of the bag, shake off the excess dressing and either broil in the oven, cook on the stovetop in a grill pan or grill it up outside on the grill.
It's simple, fast AND the marinade keeps it moist and gives it great taste. The dressing carmelizes beautifully when grilled or broiled.
Baked Chicken & Orzo
1. Toast 1/3 cup orzo in a DRY skillet for a few minutes on medium-high heat until it gets some color. Pour the toasted orzo into a glass baking dish (at least 9X9") and add a cup of low sodium/ff chicken broth to it.
2. Add a drizzle of olive oil to the skillet you just used and quickly saute 1 package of chicken breasts. You're not going for cooked-all-the-way-through, just nice color on each side. As you're sauteing, add some garlic and seasonings (as you can see, I don't write down recipes! ).
3. When chicken breasts are seasoned and browned on each side, remove them from the skillet and add to the baking dish with orzo and broth.
4. Deglaze the skillet with another 1/2 to 2/3 cup of chicken broth. Pour that broth (which will now likely be brown) on and around the chicken breasts in the baking dish. Give the broth a quick stir to mix the two batches of broth.
5. Bake at 350 degrees for about 30-40 minutes. It's done when the chicken breasts are cooked through and the orzo has absorbed all or most of the broth.
Mmm-mmm-gooood!
Posts: 7251 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
This has been posted in another thread in the past, but I thought I would add it since I am not sure how long posts in the other folders stay around.
Fresh Veggie Pasta
1 carton grape tomatoes, halved 1/2 large bell pepper, chopped (I prefer red) chopped garlic, dry herbs/spices and olive oil Turkey pepperoni (if desired), 5-10 slices julienned Grated parmesan cheese Pasta (I usually use storebought fresh pasta because it cooks SO fast which means dinner gets on the table faster--the beauty of a kit meal!)
Note: If you're using dry pasta, you'll need to start the pasta BEFORE you start the sauce. If you're using fresh pasta, you can put the water on when you start the sauce and put the pasta in right when you get to #4, below. Fresh pasta only takes a minute to cook.
1. Drizzle a little olive oil in a skillet and lightely saute the garlic and whatever herbs and spices you want...I love oregano with tomatoes, and always black pepper and usually some Mrs. Dash table blend.
2. Toss in the grape tomatoes and chopped bell pepper and stir around a bit to mix together with the herbs/spices/oil (if you don't like your pepper al dente, you may want to give the pepper a head start on the tomatoes).
3. Once the tomatoes and peppers are cooked to your preference, toss in the juliened pepperoni and toss that about with the tomatoes a bit.
4. Once the pepperoni is heated through, sprinkle a bit of shredded parmesan over the mixture and turn off the heat--don't stir, don't touch, just let it sit while you're preparing your bowls/plates with the pasta.
5. The cheese will kinda make the mixture stick together so you'll need to separate it into servings and then spoon or slide it on top of the pasta.
The whole thing comes together so fast and it is insanely good. I use the pepperoni, like the parmesan, more as a garnish because these are the only 2 fatty elements of the dish.
About 2 servings.
Posts: 7251 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
I had a pork loin in the freezer, and some junk in the fridge. Result:
Crockpot Carnitas
- approx 3 lb pork loin (4-6 servings)thoroughly defrosted, if previously frozen. Cut into quarters.
- 1 bottle beer (2 would've been better) we had a leftover bottle of Sunshine Wheat -- has a slight coriander flavor. Since we only had one bottle, I also threw in some SoBe Lean grapefruit drink and a little water. Chicken broth would work too.
- couple glugs of italian dressing.
- 1/2 onion, cut large
- juice of 1 lime and 1 lemon
- 4 gloves garlic, crushed and minced
- herbs, salt, pepper, crushed red pepper
- drizzle of evoo
Throw it all in a crockpot and cook on high for 8 hours. Pork should pull apart easily with a fork. Serve on tortillas with the onions that were cooked with it. Top with diced avocado and lettuce or marinated cabbage.
Traditionally, it's made with a pork butt, which is fattier / juicier. So when using pork loin, extra flavoring and a little bit of oil is needed.
__________________________ DUM SPIRO, SPERO Check up on me!: My Sparkpeople Log
Posts: 1425 | Location: Phoenix, AZ | Registered: March 11, 2004
2 Parsnips, peeled and diced 1 turnip, diced 1 onion, peeled and diced 1 eggplant, diced 1 carrot, peeled and diced 2 winter squashes, diced
Fresh rosemary 1 tsp of evoo
Combine all the ingredients into a shallow roasting dish and roast for 1 hr at 375 turning ever 15 - 20 minutes so all the veggies are able to brown. (You may need to finish it off under the broiler to brown the veggies a bit more).
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
This a large pot, so you can scale down or freeze the rest. ingredients:
4 boneless, skinless chicken breasts 10 baby carrots, finely diced 2 stalks celery, finely diced 1 small onion, finely diced 1/2 tsp pepper 1/4 tsp salt; optional 2 jars great nothern beans(2 48 oz jars) 2 tsp garlic 1 or 2 jalepenos, finely diced 4 tbs cumin or more 1 1/2 tsp cilantro 1/4 tsp cayenne or more 6 tbs chili powder or more 2 32 oz cans 99% fat free chicken broth monteray and cheddar cheese (LF ok, but don't need to since you only use about a 1/4 cup shredded cheese) shredded tortilla strips; recipe follows if you dont want store bought chips sour cream chopped onion
simmer chicken in 32 oz's chicken broth, till no longer pink, on medium heat; about 7 to 10 minutes. take chicken out and set aside to cool.
strain the broth in a large stock pot. to this add the other 32 oz's broth. add the following ingredients:
garlic, carrots, celery, jalepenos, onion, salt(optional, i don't add any) and pepper, cumin, cilantro, cayenne, chili powder, and beans.
let simmer on low heat for 5 to 6 hours. could also use a crockpot if you like.
shred the chicken with a fork, and add to the pot 10 to 15 minutes before ready to serve.
tortilla strips:
12 corn tortillas, 1 can cooking spray, salt
slice the tortillas in half, and then cut them into strips. spray them with cooking spray, and bake at 375 until crispy. promptly remove from oven and add salt to season, or season with chili powder powder for extra flavor.
note: i like more flavor, so after a few hours i taste and usually add a lot more cumin and chili powder.
serve up into bowls, and have the cheese, sour cream, onions and tortilla strips on the side to let everyone add thier own amounts to their liking.
my family just loves this. they prefer this to regular chili now. it is much healthier so this is a good thing. we are having this tonight. it smells so good in the house right now! can't wait.
hope you all enjoy this as much we do. please, if anyone tries this recipe, let me know what you think of it.
This message has been edited. Last edited by: darkangel16,
Wanted to post my "recipe" for my pasta bake. This is something that I usually use whatever is in the fridge. It originally was baked spaghetti, but I like it with all kinds of pasta (including the filled pastas). This isn't a recipe per se, it is more of a method
Cook whole wheat pasta to al dente. Drain and put in caserole dish.
While pasta is cooking saute onions, garlic, green (or whatever color you have) pepper, and whatever veggies you have that will work. Tonight I'm using leftover peas from lunch and zucchini and mushrooms, have used broccoli and cauliflower in the past. When the veggies are softened and the onions are almost translucent, add a can of whole tomatoes (break the tomatoes between your fingers) and season to taste with basil, salt, pepper, and garlic.
Mix half into the pasta in the baking dish. Pour remaining "sauce" over the top. At this point you can sprinkle cheese over it, or use a mock cheese sauce, or a can of mushroom soup that you've diluted with a little white wine. Bake for 45 minutes at 350 degrees. Serve with a dark green leafy salad, and whole grain bread and dinner is served!
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
After doing a net search for a vegan cheese sauce, I combined a few different ideas and came up with the following, and it is GOOOODDDD! My kids haven't even said anything about it not tasting totally like cheese We are having it over our baked potatoes and peas for lunch. It is SOOOOOOO good! I also poured it over our pasta bake for dinner for tonight. It is REALLY good!
Vegan Cheese Sauce adapted by Lori Scott
1/4 cup nutritional yeast 1/4 cup raw cashews 1/4 of a 16 oz. block of silken tofu 1 cup water 1 small onion, diced 1/4 cup pumpkin puree (the recipes that I found said to use a small cooked carrot) 2 cloves garlic yellow mustard, salt, and pepper to taste 1 tablespoon corn starch
Combine all of the above ingredients in a blender until smooth. Transfer to a medium sauce pan and heat over medium low heat until thick and pourable.
Serving suggestions: you can use this over pasta, baked potatoes, enchiladas, or with tortilla chips for nachos (I would add some salsa or hot sauce for this) or over chili and chips.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
Per Max's request, here's the soup I made on Monday. Unfortunately, it wasn't a set recipe. We just used whatever we had in the fridge / cabinet, cut it up, and threw it in. But I'll estimate.
Everything But the Kitchen Sink Crockpot Beef Soup
Ingredients:
3 med carrots, sliced 1/3 head red cabbage, chopped large 4 small potatoes, peeled and cut into 2" chunks 3 celery ribs, sliced 1/2 large yellow onion, diced 1 shallot, peeled and sliced thin 2 cloves garlic, smashed and minced 1 lb lean beef (we had thin cut "fajita steaks" in the freezer) 1 can whole peeled tomatoes, squished 1 can corn 1 can green beans 1/4 c uncooked brown rice 2 cans low sodium beef broth 1/2 c red wine + 1/3 c white (that was all of the leftover wine I keep in the fridge) 1 c water 2 tsbp worchester sauce salt + pepper, herbs to taste (I used an herb blend from our local farm. The one we have now is kind of dilly - wouldn't be my first choice.)
Sunday night, we put all the veggies and just enough water to cover them in the crockpot, and stuck it in the fridge.
Monday morning, we set it in the heater unit, added the rest of the liquids, the rice, the seasonings, and the meat, and set it on low before we left for work. By 4pm, it was ready!
notes: If it were up to me, I would've used fresh green beans, and added some kale or swiss chard. But the rest of the fam doesn't like either of those things.
__________________________ DUM SPIRO, SPERO Check up on me!: My Sparkpeople Log
Posts: 1425 | Location: Phoenix, AZ | Registered: March 11, 2004
Hi all, I created this this morning using a couple of vegan ice cream recipes as the premise of the recipe. It is delicious, and I can't wait to serve it to our friends that are coming over this afternoon. I hope that it remains creamy in my freezer instead of freezing hard and icy. This may have to be one of those that you have to have go through the ice cream maker just before serving it.
* Exported from MasterCook *
Dairy Free Pumpkin Ice Cream
Recipe By :Lori Scott Serving Size : 8 Preparation Time :0:00 Categories :
WEnt to the library today, and while I was waiting for dh and the kids to get their books picked out I looked at the current issue of Cooking Light. I knew we were having falafel (a recipe that an arab friend of mine has shared with me), and tabouleh (again, a recipe that she had shared), and thought that this hummus would be a nice little addition to the meal. It was DELICIOUS!!!!!!!!!! I did add a little more garlic and curry powder, but it was a HUGE hit! Everyone really loved it!
Cumin Curried Hummus Cooking Light, November 2004
1 tablespoon olive oil 3 garlic cloves, chopped (I used 5) 1 Tablespoon curry powder (I used 4 1/2 tsp) 1/2 teaspoon cumin seeds 1/2 cup water 3 tablespoons fresh lemon juice 3/4 teaspoon salt 2 (15 1/2 oz) cans chick peas (garbanzo beans), rinsed and drained
Heat oil in a small skillet over medium heat. Add garlic ; cook 30 seconds, stirring constantly. Add curry and cumin, cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water and remaining ingredients in a food processor; process until smooth.
Yields 3 cups (serving size 1/4 cup)
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
1 small onion, chpped (1/3 cup) 2 cloves garlic, minced 1 tablespoon margarine or butter 5 cups vegetable or chicken broth 2 cups loose-pack frozen mixed vegetables 1 9-ounce package fresh cheese-filled tortellini 1/4 cup pesto 1/4 cup finely shredded Parmesan cheese
In a large saucepan cook onion and garlic in hot margarine or butter till tender but not brown. Stir in the vegetable or chicken broth and frozen vegetables. Brint to a boil. Stir in tortellini. Return to boiling; reduce heat. Cover and simmer about 8 minutes or till tortellini is al dente (tender but still firm) and vegetables are crisp-tender. Stir in pesto.
To serve, ladle soup into individual bowls. Sprinkle with Parmesan cheese. Makes 4 servings.
quote:Originally posted by GoingSkiing: _Tofu Pumpkin Pie Filling_ _This is a hearty & homey filling. It is not light and fluffy like store bought pumpkin pie but it is still good!_
1 package of silken tofu (not low fat*) 1 29 oz can of pumpkin (not pumpkin pie filling)
Denise (and Sandy),
I have a question about this pie. I have a friend coming over tomorrow that is vegan and was thinking about making this pie for her, but my family will be eating some of it also, so I need to know if the texture is way off from the pie with milk and eggs? Next week I'll bake KD's pumpkin pie recipe. I'm doing a few different recipes to see what I like best in anticipation of Thanksgiving. We are going to have between 10 and 15 people here for Thanksgiving, so I want to make some of these new recipes ahead of time to try them out before serving them to my inlaws
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
Made the YUMMIEST vegan pancakes this morning! Just had to share the recipe!
Brainless Banana Pancakes From "How it all Vegan!" by Tanya Barnard & Sarah Kramer
1 cup flour (I used whole wheat pastry flour...will try it with rice flour next time for Cate's sake ) 2 tsp. baking powder 1 banana, mashed 1 1/4 cups soy milk 1 tbsp. sweetener (I used sucanat) sliced fresh fruit (garnish)
In a large bowl, sift the flour and baking powder together. IN a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener and remaining milk to the dry mix and stir together until "just mixed". Portion out about 3/4 to 1 cup of batter (I only use 1/4 cup batter for each pancake because I'm better at turning smaller pancakes) onto a hot nonstick pan or a lightly oiled frying pan and cover with a lid (I didn't cover, I was using a griddle). Let sit on medium heat until the centre starts to bubble and becomes sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Makes 2 or more servings (I made a double batch and it was just enough for our family of 6). Garnish with fresh fruit and maple syrup.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3145 | Location: California | Registered: March 11, 2004
Denise, I use a recipe very similar to this. I sometimes add 2-3 eggs for a little "puff." I use brown sugar rather then white. I also make this as a pudding and skip the pie crust completey.
My sisters make fun of me cooking this recipe---it made me smile that others do this too.
Tofu Pumpkin Pie Filling This is a hearty & homey filling. It is not light and fluffy like store bought pumpkin pie but it is still good!
1 package of silken tofu (not low fat*) 1 29 oz can of pumpkin (not pumpkin pie filling)
1 t. salt 2 t. cinnamon 1 t. ground ginger pinch ground cloves 1 & 1/2 cups sugar
2 unbaked 9" (4 cup volume) pie crusts
preheat oven to 425
Whirl tofu in a food processor until creamy.
Mix pumpkin, spices, sugar and tofu together in a bowl.
I used a wire whip. A hand blender might make for a lighter filling or whip some egg whites until stiff and fold egg whites and pumpkin mixture together for a lighter filling.
Pour the filling in the crusts and bake for 15 minutes. Reduce oven temp to 350 and bake 40-50 minutes longer until a knife or tooth pick inserted in the center comes out clean.
makes 16 servings pie filling with no crust: 103 cals, just under 1 g. fat, 1.6 g. fiber
