A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
½ Onion, sliced
2 cups Broccoli, bite size
Handful Mushrooms, sliced
1 Zucchini, diced
¼- 1/2 cup Chickpeas
Daiya Mozzarella, ¼ cup
Heat pan over medium high heat
Spray with olive oil
Add Mushrooms, saute until beginning to brown
Add all other veggies, sprinkle with Garlic Salt
Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
Sprinkle Daiya mozzarella over top, brown in oven if desired
Have a jar of pasta sauce, a box of pasta and a loaf of plain crusty bread but want to make it a little more interesting (and veggiefied) tonight? This quick fix will have a tasty dinner on the table in 30 minutes.
This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.
Feel free to sub whatever veggies you have, broccoli would be a great. I had a box of quick cooking Barley which makes this recipe come together in much less time. However, whole barley or hulled Barley is a much better choice nutrition wise, packed full of fiber and other important nutrients. If you have the time (1 hr) go with the real stuff.
2 Garlic cloves Minced
1 Onion Minced
2 carrots chopped
1 Zucchini chopped
1 Yellow Squash Chopped
Green beans (frozen or fresh)
Spices (Rosemary, Oregano, Salt & Pepper, Red pepper flakes)
4 cups Water
1½ Cups Quick cooking Barley (Pearled that has been steamed & dried like oats)
Saute garlic & onions until brown, add rest of veggies.
Brown slightly, add spices (start with tsp. if not sure amount).
Add water & Barley, bring to a boil, reduce to a simmer, cover.
If using quick barley, check in 8-9 minutes (45 min. for hulled/whole barley),Taste, add more seasoning if needed (i.e. is it bland? Add few more tsp.at a time of herbs., stir, taste again).
This is a quick, one pan pasta dish. Roast your veggies, dump sauce over them and stir in cooked pasta. In less than an hour you’ll have a bubbly, browned dish, ready for your family or to share with a new mommy (Macaria : ).
I love my new red, shiny Vitamix. It has the strength of 10 kitchen appliances and makes the most velvety smooth soup you’ve ever tasted. Did I mention it cooks it to the perfect temperature too? This was a quick fix soup I made the day it arrived, as in “QUICK, what do I have to throw in this puppy?”
3 crowns of broccoli and or assorted greens (Bok Choy, Spinach etc.)
Half an Onion, Sliced
2 Garlic cloves
½ Package of Silken Tofu or 1-2 Cups Milk (almond)
Clean broccoli and greens if using. Place with sliced onion in a baking dish or cookie sheet.
Season heavily with cracked black pepper and lightly with salt, drizzle or spray with olive oil.
Bake at 350 degrees for 10-20 minutes.
Place roasted veggies in blender, add ½ package of Tofu or 1 cup milk; Blend.
Add few tablespoons of Nutritional Yeast.
Taste, season with more S&P or Nut. Yeast if needed, adjust creaminess with more tofu/milk or water if too thick. If using Vitamix, blend on high for 4-5 minutes or until heavy steam comes through opening. If using conventional blender, pour into pot to heat up if desired.
If you’ve yet to try your hand at cooking tofu, first of all, shame on you. Secondly, you may be surprised to know not all tofu dishes are spongy, flavorless “meat substitutes”. Pressed and marinated tofu becomes crispy, browned and slightly chewy on the outside with a soft and moist interior. Soyaki is a delicious marinade found at Trader Joe’s but soy sauce and a splash of pineapple juice or a dollop of honey would work as well.
Pressing tofu removes extra water allowing it to absorb the marinade and makes for a crisper edge when sautéed. Slice the block of tofu in half lengthwise and then into strips/blocks. To press it, place it between a kitchen towel on a large plate or cutting board and another plate with something heavy on top like a canister or large book for about 20-30 minutes.
1 block of firm or extra firm tofu- pressed and sliced (see above)
⅓ cup Soyaki sauce (Trader Joe's) or soy sauce+ sprinkle of brown sugar or honey
Sriracha (hot chili sauce)
Ginger (1 tsp. fresh grated or dried spice)
Cup of chopped eggplant (I like the thin Asian versions as they are a bit sweeter)
Cup of green beans
½ cup sliced mushrooms
Place the tofu in a shallow dish with Soyaki sauce, few squirts of Sriracha sauce and ginger.
Let marinate for at least 20 minutes, flipping to coat in marinade once or more.
Heat a large pan or wok over high heat and swirl a tablespoon of oil around the bottom and sides.
Drain the tofu and set aside extra marinade.
Add tofu to pan, being careful not to crowd the pieces, flip as needed when the pieces get crisp and browned. (Add more oil if needed) About 3-4 min. a side.
Remove to a dish or drain on paper towels.
Add the vegetables to the wok and stir-fry until just tender. The eggplant will turn white, soft and creamy when done.
Add your tofu back in with the reserved marinade, stir to combine.