Suprise Salad Sandwich Filling

A great meatless option (vegan) for your lunch and one of my new favorites!
I call it "Surprise" Salad Sandwich Filling because it will definitely surprise you at how much this genuinely tastes like your traditional chicken salad sandwich filling. The kind normally found snuggled between a flaky croissant at gatherings.
My 15 yr old daughter came in the kitchen while I was preparing this and asked "What are you making? it smells really good!"  The look, smell & taste would fool even the fussiest of omnivores and it has over 5g of protein and 5g of fiber per serving!
I don't know about you, but I tend to get stuck in a rut with my lunches and this has been a welcomed change!

1 - 15.5 oz can of garbanzo beans  drained and mashed
2 - Tbsp of Veganaise -  (Mayo or Miracle Whip may be substituted but are not vegan)
2 - tsp Spicy brown mustard
1 - Tbsp sweet pickle relish
2 - green onions - chopped
Salt & Pepper to taste

In a medium bowl combine all ingredients and mix well.  Refrigerate any leftovers

4 servings

Meatless Pizza Casserole

This is a simple, quick, and tasty recipe for any day of the week, but it is also a great meatless Monday recipe!

1 box Penne pasta - I used brown rice gluten-free Penne pasta
1 bell pepper any color, chopped
1 onion chopped
1 cup frozen corn
1 small zucchini chopped
1 can olives sliced
1 cup sliced mushrooms
Any other Veggies you would like in it
1-2 Tablespoons of Olive oil
1 jar of Spaghetti sauce - I used 1-28oz can crushed tomatoes with 1 Tbsp Wild Tree Spaghetti seasoning. You can use what you have, preferably organic or homemade.
Any other spices and seasonings you want depending on how well seasoned your sauce is
Red Pepper Flakes to taste (optional if you like it spicy)
Sprinkle with parmesan cheese if desired. I used Soy-Sation Soy Cheese.

Cook and drain pasta. In very large frying pan saute all veggies but olives in Olive oil. Add sauce, seasonings and pasta. Simmer for a couple of minutes. Stir in sliced olives.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total time: 20 Minutes

Amazing Bruschetta

You know I love Italian food. It is in my blood. One thing I love is a light meal that is easy to make and can be customized to make it perfect for my taste.
Bruschetta fits that description perfectly; it can be a light snack on movie night with the family, a party appetizer or the centerpiece for a scrumptious meal.
There are, of course many ways to prepare brushcetta but I will show you my favorite, because it is my favorite.

Mine is not traditional, it has a few twists.
I like a more substantial tomato taste and texture so I do thick slices, but you can always do the traditional chopped. I use gluten free sourdough bread rather than the traditional Italian loaf, and I use Daiya brand mozzarella flavored soy cheese.
Prepare yours traditionally if you so desire. It tastes great both ways.


So here is the recipe in all it's simplistic glory;

• 1 Tbsp of Olive Oil (I use garlic grapeseed oil)
  


• Italian or sourdough bread (2 thick slices)


• 1 medium tomato (sliced thick)


• 1/2 cup of mozzarella cheese (or Mozza flavored soy cheese)
  


• Italian seasoning blend (or a 1/4 tsp each of fresh basil, oregano, marjoram, thyme & rosemary)


• 1 clove of garlic, minced


• pinch of black pepper

Brush the bread lightly with olive oil, then place tomato on top of bread, cover tomato with mozzarella, sprinkle seasoning, garlic and pepper over cheese.
place on baking sheet and broil till cheese is bubbly and beginning to brown on edges (about 4 minutes) watch closely because it burns easily.
serve hot or cold.

Enjoy!

Garden Pasta Recipe

It is Monday again which means it is time for a Meatless Monday recipe. I know some of you may be thinking “what is Meatless Monday?” or “why would I not want to eat meat on Monday’s?” Meatless Monday is a movement to remove meat from the average American’s diet one day a week.
Why you ask would you want to do that, especially if you are not a vegetarian and think not eating meat sounds crazy? There are several reasons to cutting down on the amount of meat you are consuming.

• First it is healthier! By cutting back on meat you will reduce your risk of chronic, preventable conditions like, cancer, cardiovascular disease, diabetes and obesity according to the Monday Campaign.
• It’s cheaper! – Meat and Dairy are one of the most expensive items you purchase when grocery shopping.
• It is easier! Yes, I said easier. I found a lot of my time preparing dinner every night was spent on defrosting, cutting and cooking the meat. My meatless meals are prepared in much less time.
• Meatless is also a greener choice. The meat industry produces nearly one-fifth of the man-made greenhouse gas emissions. Reducing our meat consumption also reduces water and fuel consumption.

I chose a recipe that is light and will utilize some of the fresh vegetables you are probably getting plenty of around now from your gardens!
Also, you can use a gluten-free pasta to make this light tasty dish gluten-free and soy cheese to make it dairy free.

If you already had a meal planned for tonight, try this tomorrow night. It’s ok to shake things up and have a Meatless Tuesday too!

Angel Hair Pasta with Fresh Tomato Sauce

Serves: 6
Prep: 25min
Cook: 10min
Total: 4hr 35min

Ingredients
• 10 medium tomatoes, chopped
• 1 summer squash, chopped
• 1 onion, chopped
• 1 bunch fresh basil, thinly sliced, plus extra basil for garnish
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon sugar
• 1 package (1 pound) angel hair pasta (gluten free pasta can be substituted)
• 8 ounces part-skim mozzarella cheese, grated (soy cheese can be substituted)

Directions
1. In a large bowl, combine the tomatoes, summer squash, onion, basil, vinegar, oil, garlic, and sugar.
2. Cover the bowl with plastic wrap and let it stand at room temperature for at least 4 hours.
3. When the sauce is ready, cook the pasta according to the package directions, and drain.
4. Transfer the pasta to a large serving bowl, and cover with the sauce and cheese.
5. Gently toss to mix well.

Recipe courtesy of Rodale Healthy Recipes & Options 4 Life

Awesome Black Bean Veggie Burger Recipe

I made these for dinner last night. YUM! I prepared them using alternative ingredients to make them Gluten-Free and Vegan. The kids loved them and asked for seconds.
(Alternative ingredients are in brackets)
Ingredients

• 2/3 cup uncooked brown rice
• 1 & 1/3 cup water
• 2 -16 ounce cans black beans, rinsed and drained (use 32 oz of dried black beans, cooked as directed to eliminate the high sodium found in canned beans)
• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled
• 3/4 cup shredded mozzarella cheese (Use soy cheese for vegan or lactose intolerance)
• 2 eggs (for vegan, use egg replacer as directed)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt (optional. For low sodium use 3 cloves of garlic or 1T garlic powder)
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed (Gluten Free bread crumbs for gluten intolerance)

Directions

1. Cook brown rice as directed on rice packaging
2. Meanwhile, Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in a bowl (or food processor) and chop finely.
4. Stir the bell pepper mixture into the mashed black beans.
5. Place the brown rice and mozzarella cheese in the food processor, and process until combined.
6. Stir the mixture into the black beans.
7. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce.
8. Stir the egg mixture into the black bean mixture.
9. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together.
10. Divide into 6 large patties.

Cook's Notes;

• To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 20 minutes turning halfway through bake time.
• Stovetop: heat a tablespoon of olive oil in a skillet and cook over medium heat till heated through. About 8 minutes per side
• Grill: lightly oil a sheet of aluminum foil, place foil on grill, and follow stovetop directions.

Eggcellent Veggie Burger

Try this yummy Option instead of ground beef.
After all it is Meatless Monday!

This is a vegetarian burger but you should try variations to meet specific dietary needs;

• Gluten Free - Use gluten free breadcrumbs and a gluten free bun.
• Vegan - Use soy cheese.
• Get creative!

Eggcellent Veggie Burger!!

Prep: 15 min. (+30 min. chill time)
Cook: 20 min.
Serves: 6

4 Tbsp - Olive Oil
2 - whole eggplant, peeled and diced into 1 inch pieces
2 - Scallions (green onions) chopped
1 Tbsp -Parsley, chopped (or substitute dried Parsley)
1 Cup - Medium cheddar, shredded
1 Cup - Breadcrumbs
¾ tsp – Black Pepper
1 tsp – Garlic, minced
¼ tsp – Salt (optional)
1 – Red bell pepper – cut into strips
1 – med. onion – cut into strips

1. Over low heat in a large nonstick pan, heat 1 Tbsp olive oil
and sauté the eggplant until grey and very soft.
2. Mix eggplant with remaining ingredients except the oil, and
chill for 30 minutes in the refrigerator.
3. Heat 1Tbsp olive oil in medium pan, sauté red peppers and
onions together until desired tenderness.
4. Form into 6 patties approx. 1 inch thick.
5. In a sauté pan heat 2 tbsp olive oil until shimmering hot, fry each
side of patty until dark brown, about 5 minutes each side

Serve on an organic whole wheat bun with lettuce and desired condiments.