Tofu Egg Salad

Tofu egg salad! Yes I really wasn't sure myself on this one. But I have to say super yummy and I really didn't even taste the difference. I ate mine over a bed of lettuce

Ingredients
- 1/2 block of tofu pressed dry ( I cut mine into thin slices so to dry easier).
-1 tsp of dry mustard
-1 celery stock finely chopped
-1 dill pickle finely chopped
-1 TBS spicy brown mustard
-1/4 tsp onion powder
-2 scallions finely chopped. ( optional )
-2 TBS veganaise

Directions
-Crumble tofu into a bowl
-Add rest of ingredients
-Gently stir till all ingredients are mixed

You may add anymore of the above ingredients to your liking!

Apple Bagels

Apple Bagels are a fun easy alternative to carb free living.  If you are counting carbs try this great breakfast treat or any time treat!  Your kids will love them too.

Ingredients:
1- Large apple (your favorite kind, we chose Granny Smith)
-your favorite filling (peanut butter, jelly, cream cheese, we chose almond butter
-fruit such as strawberries, bananas, blue berries etc


Directions:
Take your Large Apple and core it.  Put the Apple on its side and slice about 1/4 in slices.  Depending on how big your apple is you may get 4 to 6 slices (make it even numbers)  If you don't have a apple corer no worries, once you have sliced the apple simply round out the seeds with a knife.

Spread your favorite filling  and stack one slice on top of the other.  You can add fruit, nuts, anything to your liking!

You can also make a sandwich with your favorite lunch meet some lettuce and a piece of fresh avocado!       ( Hey don't knock it till you tried it!!)

Black Eyed Pea Soup

This great New Year's Day tradition is super easy and so good for you! It's a great winter soup that will keep you feeling full and warm on a cold January day!

Ingredients :
-1 Bag black eye peas
-1 onion
-2 carrots
-2 celery stocks
-2 tsp clery salt
-2 cups kale
1- tbs olive oil
-1 carton of vegetable stock
Salt pepper to taste


Directions:
Soak black eye peas over night. Rinse and set aside. Chop carrots onion and celery finely, put olive oil in a big soup pot and turn on stove medium heat. Add carrots onion and celery sauté till tender. Add a shake of salt and pepper and 1 tsp celery salt. Add black eyed peas and and kale. Fill pot with vegetable stock. If you haven't covered black eyed peas and vegetable minus kale with stock. Add water so all are covered except kale. Kale will cook down into the soup. Add remaining celery salt and a couple twists of salt bring to boil. Turn heat down to med low and simmer for 45 min. Take a sample of the broth to see if salt or pepper needs to be added. Simmer for another 45 to 1 hr. or until black eye peas are tender.

Serve nice and hot with a fat piece of crusty bread for dipping or a vegan grilled cheese!

Farm Fresh Bean, Corn Tomato Trio

This is a must have staple for the summer, so easy to make and you don't feel guilty afterwards.  I have a garden plus love hitting up the local farmers market.  This is sooo simple and won't take long at all.

Ingredients:
4- Cups-Yellow and Green Beans
2- Med- Tomatoes
2- Ears - Corn
4-TBS - Of Your Favorite Balsamic Vinegar Dressing
Salt & Pepper to Taste





Directions:

Cook Beans in a large pot with water and 2-tsp of salt till tender,boil and cook approx 30 min. Cook corn in a large pot boil and cook approx  20 min.  Drain beans and corn and let cool.  Place beans in a large mixing bowl, take corn off the cob and place in bowl.  Slice up tomatoes into bite size pieces, add dressing salt and pepper and gently toss so not to break up the beans.  You can serve immediately or place in the fridge.

This is a great alternative to lettuce type salads and you can always play up this recipes with other types of veggies such as, squash, zucchini, spinach, potatoes etc.  Also if you want this to be your main dish, throw some lentils or black beans, garbanzo beans or cannellini beans!!!

This salad will keep great and you can make a bunch in advance and eat it all week.!!!
I Hope you enjoy this one, this is what I had for lunch!!

Nutritional Information:
Per serving est.
160 Calories, 22 Carbs, 7 Fat, 2 Protein

Stuffed Green Peppers

This is a favorite of mine!!!  Hope you enjoy
Stuffed Green Peppers, Yummy!!!  Now you can stuff them with what ever you like, I kept mine on the low carb side so I didn't use any rice.

Ingredients
2- large Green Peppers
1- Package of Boca Crumbles
2-TBS Garlic
5-Mushrooms chopped
5- Handfuls of Kale
Salt and Pepper
1-TBS olive oil
1 1/2 TBS Balsamic Vinegar
1/2 cup veggie shreds ( faux cheese)

Directions

Cut Tops and hollow out both peppers and set aside.  In a pan add olive oil, Boca crumbles, garlic, mushrooms, kale and cover and simmer about 5 minutes (till kale is a little wilted).  Add the balsamic vinegar and cook for another 5- 10 min.  Remove from heat, and stuff each pepper with mixture (you will have left overs).  Top each pepper with veggie shreds

Place in Oven at 400 degrees for about 10-15 min, remove and enjoy!!

Nutrition Facts: calories: 219, Fat: 5,Carbs:23, Fiber:8,Sugar:5, Protein: 24

Garlic - Tortilla Points

I wanted to share this right after putting up the Lasagna - Zucchini Style post, these go great with them.

These are super duper easy and many people already enjoy making homemade tortilla chips, I just added a little spin on them.

Ingredients:

6- flour tortilla shells
2- TBS Olive Oil
1- Brush
Garlic Salt - to taste
1-TBS Dried Italian Seasoning

 Pre-Heat oven 350' Place all 6 tortilla's on top of one another and cut in half and half again to make triangles, next place olive oil in a bowl, add Italian seasoning and mix together.  Place tortilla triangles on a oven pan and brush each tortilla triangle with the olive oil mixture.  lastly sprinkle each triangle with a shake of garlic salt.  Place in oven for 5-7 min or until about to turn brown.

Enjoy!

Alternative:
-Just add salt for authentic tortilla chips
-Just add Cinnamon sugar for dessert chips



I do not at this time have the nutritional info on this item.

Lasagna - Zucchini Style

Don't let the title of this fool you,  It is awesome.  I just made this last week and I know there are tons of variations of Vegan Lasagna but I thought I would share mine.  I had pictures of my masterpiece but broke my phone and lost my pics :(

Ingredients:

1- Zucchini (sliced long ways)

1/1/2 - Cups  Spaghetti Sauce (your choice)

1- Cup Veggie Shreds (Faux Cheese)

1- Onion Chopped or Minced

2-TBS - Garlic - minced

2 - Cups Boca Crumbles (you can also use Tofu)

5- Fresh Basil Leaves

5- Fresh Parsley Leaves

1-TBS Olive oil

Salt & Pepper to taste

1- TBS any dried Italian Seasoning

Pre-Heat oven to 350' Cut Zucchini Long ways and set aside.  Place olive oil in a skillet and heat to medium heat on stove, Add Onion, Boca Crumbles, Garlic, Parsley, Basil, Shake or Two of Salt & Pepper, and Dried Italian seasoning. Cook for about 7- 10 min and set aside.

Assembly of the Lasagna:
Next I used a casserole/meatloaf glass pan:  Place 1-2 table spoons of sauce on bottom of dish place zucchini slices (enough to cover bottom) add Boca Filling, cheese, sauce and repeat. until you have used up all of the zucchini, then top with Cheese. I like to sprinkle a little garlic salt on the top of the lasagna before I place it in the oven.

Place in oven cook 350' for about 20-30 min or until bubbly and slightly brown on top.

This recipe makes enough for 4 people

Nutritional Facts:
Calories: 207, Fat 5.5, Sat Fat 2, Carbs 17, Dietary Fiber 4.25, Protein 20, Sugar 16