Creamy Mushroom and Pea Risotto

Recipe here-https://www.cearaskitchen.com/vegan-mushroom-risotto-healthy-glutenfree/

This creamy vegan mushroom risotto was amazing! I thought it would be hard to make a flavorful and creamy risotto without cheese, but apparently it’s very doable with wine, garlic, herbs de Provence, and a cashew cream. The first vegan meal I ever made about a year ago was a mushroom risotto and let’s just say it wasn’t close to this one. It was bland and uneventful so I haven’t attempted to make it again until now. When I saw the ingredients listed for this recipe it looked promising, and it was better than what I used to make before going vegan. I was even planning on adding some bouillon to it to add extra flavor, but before serving I tested it and it didn’t even need it. The lemon gave it the brightness it needed to cut through the creaminess, and the wine and nutritional yeast made it savory. It’s filling and a one pot meal, so I served it with some apples for a change in texture.

Making risotto takes patience and time, so make it on a day when you have 45 minutes to stir. Some people might think it’s grueling, but it’s relaxing! It’s a process of adding the stock, and stirring while it absorbs, then adding more stock. I really think this recipe is a great one and I didn’t change much, if anything, on this one. I highly recommend it and Josh agreed it was one to make for company because it would be a crowd pleaser.

Fiesta Mango Black Bean Salad with Chili Lime Dressing

This fresh, flavorful, and colorful salad is perfect for summer! It’s filling from the quinoa and beans, and makes you feel like you’re eating the rainbow. There’s so many delicious ingredients in one bowl for the perfect dinner salad and I made a light and low calorie dressing to match. The dressing is made of lime juice, cilantro, and seasonings that combine to make a great match for this salad. I love how the mango adds sweetness and the avocado adds creaminess! It’s healthy, and eating something that looks so pretty makes it that much more appealing. Better than Skittles!

Fiesta Mango Black Bean Salad

Serves 4

1 head of romaine, chopped

2/3 bag of spring mix

1/2 bag spinach

1/2 cup shredded carrots

1 can black beans, drained and rinsed

1/2 tsp garlic powder and cumin

1 orange bell pepper, diced

1 avocado, diced

1.5 cups Quinoa

1 Persian cucumber, diced

1 mango, diced

Chili Lime Dressing

3-4 tbsp lime juice

1 tbsp cilantro

1 tsp agave

1 tbsp Dijon mustard

Sprinkle of chili powder, garlic powder, and cumin

Salt and pepper to taste

1. Well this one should be easy. Heat beans with the garlic powder and cumin.

2. Add all of the salad ingredients to a large bowl.

3. Combine dressing ingredients to a small bowl and whisk.

4. Dress salad and toss to mix.

Veggie Pad-oh my! Pad-Thai

Summer thunderstorm blowing outside and a big bowl of tasty noodles in my lap… and now waiting for Bachelorette to come on! Pretty good for a Monday night, huh? I found a recipe for a vegan chickenless pad Thai on Pinterest that used vegan chick’n, but since I try not to eat much mock meat these days I created a veggie version. I changed up the sauce, and it ended up being delightful! It’s a light and bright sauce from the lime juice, but still savory from the soy and brown sugar. It’s a balanced sauce covering brown rice noodles, broccoli, and mushrooms and I topped it with green onions and a few crushed cashews. It could have been two big servings, but I tried to have some form of self control so I made it into 3.

Veggie Pad-Oh My!

1 box Annie Chun brown rice stir fry noodles

2 browns of broccoli, chopped

10 oz button mushrooms, sliced

2 tsp minced garlic

4 green onions, diced

Sauce

1 tbsp tomato paste

2 tbsp brown sugar

~1/2 cup low sodium soy sauce

1 tbsp apple cider vinegar

1 tsp Vegetarian Better than Bouillon Chicken flavor

Juice of one lime

Toppings

I didn’t have peanuts on hand, so I crushed a few raw cashews to top.

Chopped green onions

Slice of lime

Refried Bean and Rice Burrito

Well this is the cleanest picture I could get of this ah-mazing burrito! I had to make this one a little smaller for a picture because the first two were so messy when I attempted to roll them up, I might need bigger tortillas? These are the perfect quick dinner idea that can fill you up and it’s an all in one meal. They were seriously SO good, and after Josh ate two of them he said “extreme success!”

I used the whole grain flour tortillas with rolled oats and flax seeds from Trader Joe’s for the first time and they were really good. They’re pretty thin and about 130 calories, but still had some oil because I couldn’t find any there that didn’t. However, their fat free refried beans are oil free and so good. I used leftover rice in the fridge and heated it up with a squeeze of lime, and it was a great way to reuse leftovers in a new way. I sautéed onions and bell peppers with some spices for extra flavor and added them to the burritos with all of the toppings we love: lettuce, cucumber, pico, guac, and salsa. This might be a weekly meal, so you should definitely try it out.

Refried Bean and Rice Burritos

Serving for 5 burritos

2.5 cups leftover brown rice

5 large whole grain tortillas

1 can fat free refried beans (TJ’s)

1 onion, sliced

1/2 tbsp cumin

1/4 tbsp chili powder

1/4 tbsp garlic powder

Salt to taste

2 bell peppers, sliced, I used red and yellow

2 cups chopped lettuce

3/4 cup pico de gallo

5 oz guacamole

2 Persian cucumbers, diced

Lime

1. In a skillet, add peppers and onions to sauté and add the spices and stir. Cook down until tender.

2. In separate bowls, heat up the beans and the rice with a squeeze of half a lime.

3. Wrap tortillas in a towel and heat in the microwave to warm, about 20-30 seconds.

4. On each tortillas, spread about 1/4 cup of refried beans and then add 1/4-1/2 cup rice.

5. Top with peppers and onions, then add lettuce, cucumber, pico, and guacamole.

6. Attempt to roll it up, fold outside sides in about 1/4 way in and then roll the burrito up away from you.

Meal Planning 6.10.18

I made this Sesame Tofu and Broccoli the other night and didn’t include the sesame oil, and I didn’t coat the tofu because I baked it instead of frying it until crunchy. It was okay, but wasn’t fantastic. I’m not sure if it was just from the missing oil, but it tasted too tangy like the rice vinegar in it and I couldn’t balance it out with a little maple syrup and soy. Feel free to try it here- https://www.budgetbytes.com/pan-fried-sesame-tofu-with-

I had my first full week of summer at home and most breakfasts were roasted potatoes and fruit or oatmeal and fruit, lunches were leftovers, and I tried to keep last week’s dinners pretty simple. When I went out I had sushi and salad which kept on HCLF pretty well, then I went out for date night and had margaritas, too many chips, a tofu taco and a hummus and veggie taco with rice and beans. I definitely had that as my off plan meal for the week, but if you haven’t tried Taqueria Tsunami yet you should really try it. It’s good and so affordable! They just opened one right near us, so we’re excited about it!

This week I also wanted to keep meals pretty simple and follow HCLF. The pounds are being stubborn coming off now and so I’m trying hard to really stick to the plan and do the best I can to see if I can shake these off. This is what I have planned-

Bean and rice Burritos– I have some leftover rice so I wanted to use it up and I’ve been craving burritos. Instead of going to pick one up, I’m going to make them with fat free retried beans and rice with other toppings wrapped in a whole wheat tortilla.

Veggie Pad Thai- I’m going to use the box of rice noodles I bought to make a simple pad Thai with broccoli and mushrooms.

Fiesta Black Bean Salad- This looks like a perfect summer salad with black beans, mango, peppers, etc.

Baked beans, potatoes, asparagus- easy as that! Canned baked beans, roasted potatoes and asparagus for a simple summer dinner.

Mushroom and Pea Risotto- This is a creamy risotto made with veggie stock, wine, mushrooms and peas.

Falafel Wraps- For a quick dinner, I’m going to pull out my premade frozen falafel patties from last time I made them and put them in a pita with a High Carb Hannah tzatziki sauce.

Have a wonderful week everybody!

Mushroom and Eggplant Sloppy Joes

Mushroom and Eggplant Sloppy Joes

Mushroom and Eggplant Sloppy Joes

Original Recipe: http://thymeandlove.com/vegan-mushroom-and-eggplant-sloppy-joes/

I love the lentil sloppy joe recipes I’ve tried so far, so when I found this one on Pinterest, it looked like a winner! It’s made with mushrooms and eggplant instead of legumes so it’s lower in calories, but it still has a good amount of protein. It’s filling but feels on the lighter side which is a good alternative to sloppy joes for summer time when you don’t want to feel too full. They’re made with mostly stuff I already had in my pantry so it’s a nice week night meal (who cares what day it is, I’m on summer!) and I always top my sloppy joes on TJ’s toasted ciabatta rolls and served it with a side salad to keep it light.

The salad dressing I threw together tasted exactly like Chickfila sauce, so if you like that, you would love this dressing! I mixed together 1 tbsp dijon mustard, 1 tbsp yellow mustard, 1-2 tsp maple syrup, and 1-2 tsp BBQ sauce with some water to thin and it was delish!

I followed the above recipe mostly, but didn’t use any oil in my mixture and it works fine.  I used tomato sauce instead of the crushed tomatoes, and I didn’t have any beer on hand so I used vegetable stock. Also, I like chopping my vegetables while I’m cooking so that I can add the veggies that take longer to cook though first and then while they cook, I dice the next one. I keep adding and stirring, then chopping the rest of the ingredients. This way everything has the proper amount of time to cook through and you don’t have to chop everything at once.

It was also really good leftover today for lunch, anything in a sauce is always better the next day. Hope you all are having a good one!

BBQ Vegetable Pita Pizza

Mozzarella or potato shreds? Well it looks like cheese shreds, but it’s potato which mimics the same look and texture to top the pizza. These personal BBQ pizzas were scrumptious! I roasted onions, cauliflower, zucchini, and mushrooms and used them to top a whole wheat pizza with sweet and spicy BBQ sauce. I added a sprinkle of shredded potato and a dash of nutritional yeast and popped them back in the oven to get crispy. I also made some extra pizzas with marinara for lunch the next day to switch it up and be prepared. I found a recipe for these on Pinterest, but they made their own sauce and pizza dough which I didn’t want to do. The Organic Brown Sugar BBQ sauce from TJ’s is so tasty and I like to use whole wheat pitas for pizzas because they’re a great size with no oil. You can use whatever vegetables you want to use to top these pizzas, but this combination was delicious!

BBQ Vegetable Pita Pizza

6 whole wheat pitas

Organic Brown Sugar BBQ sauce ( or your favorite)

1 small head of cauliflower in florets

10 oz baby Bella mushrooms, sliced

1 onion, sliced

1 large zucchini, halved and sliced

1.5 cup Frozen shredded potatoes, thawed

Nutritional yeast for topping

1. Preheat oven to 400* and roast vegetables with salt and pepper on two parchment lined pans for 30 minutes. Then turn oven up to 475*.

2. Combine all vegetables and on another parchment lined pan, lay out 6 pitas and top with 1-2 tbsp of bbq sauce each and spread.

3. Add a handful of the veggie mixture to each pizza and spread then add a little of the potato shreds to mimic cheese texture on top.

4. Sprinkle with a little bit of nutritional yeast and put back in the oven for 15-25 minutes until edges are golden and crispy.