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Showing posts from November, 2011

Cinn-A-Pear Smoothie

If you don't know about The Diet Zone: click here.

This is a great stand alone breakfast smoothie but I like my baked goods, so I pair it with any muffins I have in the house. Despite being high in sugar, this smoothie is very low in saturated fat, has no cholesterol, it's low in sodium, high in calcium, high in dietary fiber and high in vitamin B12. Each serving gives you all that for just 145 calories.

Ingredients: makes 3 servings
1 cup light soymilk
1/2 cup soy yogurt vanilla flavored
2 pears, quartered and cored

1 banana
1/2 tsp cinnamon
pinch of nutmeg
Place the ingredients into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Persimmon-Banana Muffin and The Diet Zone

The only thing standing between Thanksgiving and Christmas is the DIET ZONE.

In the past, the time between Thanksgiving and Christmas, is known as my strict "diet" time.  I really buckle down on the feeding opportunities, which leaves this blog really unattended (I don't do too much creative cooking when I'm trying to lose pounds... I know tofu and brussels sprouts is the way to go in my case.)

This year, I'm trying a different approach. Have you ever heard the old saying "Eat breakfast like a king, lunch like a prince and dinner like a pauper."? Well, that's what I'm going to do. In the morning for breakfast, I will try to have my highest calorie meal with the most carbs. This will get me fueled for the day and will give me all day to work it off. For lunch I will take a step down in calories and will do my best to eliminate carbs (on occasion, I will indulge in some squash). I will eat a very light dinner that will contain less than 200 calori…

Vegan Chick'n Wellington

Thanksgiving; my favorite holiday. I love the food and any excuse I can find to make unhealthy, fatty dishes. Any excuse I can find to fill my plate with nothing but carbs and get away with it with little guilt. That is why you won't find any of my dishes that I created on this site. I don't promote eating that way but on this one very special holiday I bask in my fatness. This year for Thanksgiving, I opted out of my usual Tofurkey and MomChef came up with this amazing dish. It's a little incoherent but we kept up with what was going on as much as possible (we were also making disgustingly amazing mashed potatoes, sensational stuffing, extra sweet pecan pie, creamy layered pumpkin cheezecake, green bean casserole, whipped butternut squash with vanilla, baby peas and pearl onions, sweet rolls and golden mushroom gravy). So suffice it to say, things were crazy and I tried my best to keep up.




Ingredients:
Puff Pastry
1 package Gardein Chick'n Scallopini
1 yam, peeled and sl…

Brussel Sprout-Squash Casserole

Unlike most people I have met, I love brussels sprouts. I usually don't do much more than throw them in the oven "naked" and bake them until they are near brown. After that I inhale them like popcorn. I think they might actually be my favorite food. It's very rare that you open my fridge and don't see cooked sprouts ready to be eaten and raw sprouts ready to be baked. It's not unusual for me to polish off a pound or two a day.

Obviously baked "naked" brussels sprouts aren't that interesting to blog about so I decided to spice them up a bit so I could give you guys a new post to try out. After it was all said and done, I decided that while I liked this concoction I prefer my boring way much more. If I were to make this dish again, I might add some crunch on the top...maybe some pecans or walnuts.

Anyway, I do suggest you try it out if you feel so inclined.

Ingredients:
1 pound of brussels sprouts, cleaned, trimmed, and scored
1 1/2 cups winter squash…

Squash and Bean Casserole

Filling, warming, perfect for a cold winter day. These flavors blend so well together. I highly recommend trying this out.

1 large acorn squash
3 cups water
1 cup grits
1/4 tsp salt
2 Tbs oil
1 large onion, diced
oil
4 cups kidney beans, cooked
1 Tbs of Better Than Bouillon Vegetable Base
1 Tbs chili powder
2 Tbs soy sauce
Preheat oven to 350Quarter squash. Remove seeds. Place on baking sheet, cut side down. Bake for approximately 45 minutes. Let cool. Mash. Set aside.Bring water to boil. Add grits slowly. Turn down temperature to low. Stir continuously until grits thicken. Add salt and oil. Stir briefly. Total cooking time should be around 7 minutes. Pour immediately into oiled casserole dish. Set aside. Saute onion with oil in pan until translucent. Add remaining ingredients, adding a small amount of water, if needed. Cook for 5 minutes. Pour over grits.Layer the squash over the bean mixture. Bake at 350 until heated through, approximately 20 minutes.

Balsamic Glazed Chickpeas and Collard Greens

This quick-fix meal for two is perfect for a lazy Sunday. It's a complete meal that's light and satisfying. It takes about 15 minutes to prepare and has around 220 calories per serving. Its a staple in my household.


Ingredients
1 bunch of collard greens
1/2 large red onion, chopped
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar
1 cup canned chickpeas, rinsed and drained
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.In a deep pot, saute the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onio…

Fudgy Blackberry Brownies

These brownies are ridiculously fudgy. They have to be since I put "fudgy" in the name.They have triple chocolate power--in the form of melted chocolate, cocoa and chocolate chips. And they have double berry power--in the form of triple berry spreadable fruit and plump, fresh blackberries, adding a tangy contrast to each sweet bite. The berry-chocolate combo is not the most popular one, but it should be!

Ingredients:
2/3 cup plus 1/2 cup semisweet chocolate chips10 oz triple berry jam (raspberry, blueberry, blackberry)
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blackberries (which I got in my Bountiful Basket)

Preheat the oven to 325. Grease a 9X13-inch baking panMelt the 2/3 cup of chocolate chips. To melt use a double broiler or create your own: Heat a small pan of water over high h…

Hot Chocolate

I am trying to kick this "Junk Food Vegan" addiction I have; which is why I just HAD to make some hot chocolate. I know that sounds ridiculous to you, the reader, but research has shown that the consumption of hot chocolate can be positive to one's health. A study has shown that hot chocolate contains more antioxidants than wine and tea, therefore reducing the risk of heart disease. It sounds like a stretch but I'm running with it.

I love hot chocolate but can't remember the last time I had a mug; which I guess means, I love the idea of hot chocolate. The idea of sitting by the fire with my daughter on a chilly winter night making "Rockwell" Family memories makes me feel all warm and fuzzy inside. I know you're jealous...




Here's what you'll need to enjoy a warm mug of happy memories:
2 1/2 cups dairy free milk
3 tablespoons white sugar
3 tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 pinch ground cinnamon
1 pinch cayenne …

Apple Cake

This apple cake is so moist and fluffy. It's hard to believe that its a vegan cake! This make 9 servings of cake, each serving packs about 180 calories. 

  Ingredients:
3 tablespoons Softened Butter
3/4 cup Sugar
1 and 1/2 teaspoons Ener-G (in place of 1 Egg)
2 tablespoons Water
3 tablespoons Soy Milk
1 teaspoon Vanilla Extract
1 cup All Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
3 cups Peeled And Diced Apples, about 3
1/4 cup Chopped Nuts (I used 1/8 cup Walnuts)

Preheat oven at 350F for 15 minutes. Grease an 8-inch square baking dish.In a large mixing bowl, cream butter and sugar until light and fluffy.Whip together Ener-G, water, soy milk and vanilla extract until nice and foamy.Add the Ener-G mixture to the creamed butter/sugar and beat everything together with the hand mixer until thoroughly combined. This mixture looks creamy like a white sauce.In another bowl combine the flour, baking soda, salt, cinnamon and nutmeg. …

Peanut Butter-Banana Muffins

ANOTHER banana recipe...Thanks Bountiful Baskets. These muffins are so tasty. This recipe makes about 18 muffins at about 125 calories a piece.

Ingredients:
1 cup flour
3/4 cup Light Brown Sugar (I used the Splenda blend)
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Soy Milk (I used Silk Pumpkin Spice)
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips

Preheat oven to 350FIn a small bowl stir together the milk and vinegar; set aside. The mixture will curdle in about 5 minutes.In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit t…