Monday, February 25, 2013

The Week in Review

Due to our upcoming travel plans, there won't be any Menu Planning this Monday. We will be cleaning out the fridge & pantry, eating up leftovers and making due with what we have on hand.

Other than a couple of unexpected dining out meals, I did very well following last week's menu plan.  Here are just a few highlights...

My Own Tofu Scramble

Happy Herbivore's Cajun Cornbread Casserole

Happy Herbivore's Creamy Dijon Pasta

Should I decide to whip up something new & exciting, you'll be the first to know! In the meantime, I have packing to do!

Have a beauty-full day,

Wednesday, February 20, 2013

On My Hearth: Lentil Enchiladas

As planned, last night I made Lentil Enchiladas from Dr. McDougall's cookbook.  For the life of me I couldn't find "Green Mexican Sauce" required for the Green Enchilada Sauce, so I just substituted Salsa Verde.  It was just fine albeit a little hot even for my spicy-loving palate. 

                            Lentil Enchiladas   
--------  ------------  --------------------------------
  1                cup  lentils
  3               cups  water
  1              small  onion -- chopped
  1              clove  garlic -- crushed
     1/4           cup  salsa
                        tomato -- chopped, for garnish (optional)
                        scallion -- chopped, for garnish (optional)
  8                     corn tortillas

                   Green Enchilada Sauce (I used Green Salsa)

Place the lentils, water, onion and garlic in a saucepan.  Bring to a boil, reduce the heat, and cook until the lentils are mushy, about 45 minutes.  Drain off any excess water.  Add the salsa and mix in well. 

Place a line of lentils down the center of each tortilla.  Add garnishes if desired and roll up.  Cover with Green Enchilda Sauce.  Serve hot. 

           - - - - - - - - - - - - - - - - - - -

Makes 8 Servings; Per Serving: 145 Calories; 1g Fat (5.3% calories from fat); 8g Protein; 27g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. 4 Weight Watchers PointsPlus per serving.

The result was a filling, tasty dish which was surprisingly flavorful given the limited ingredients.  I will definitely be making this one again!

Next up, Homestyle Green Beans with Potatoes, alongside Morningstar Farms Riblets. Really looking forward to some comfort food!

Have a Beauty-full day,

Monday, February 18, 2013

Monday Menu Planning: Week of Feb 18th

This past week was a bit hectic with Valentine's Day and family birthday/visits; as much as I enjoy those celebrations I'm looking forward to the "normal" structured week ahead.

I was lucky enough to score a copy of The New McDougall Cookbook (copyright 1993, so it's not exactly new anymore) for a buck from the library book sale, yay! I'll be including recipes from it this week.

Monday: Leftovers
Tuesday: McDougall's Lentil Enchiladas with Green Enchilada Sauce
Wednesday: Homestyle Green Beans and Potatoes w/Riblets
Thursday: Happy Herbivore's Creamy Dijon Pasta
Friday: Happy Herbivore's Veggie Lo Mein
Saturday: McDougall's Pizza
Sunday:  Forks Over Knives Cajun Cornbread Casserole

For more menus, check out
Have a Beauty-Full Day,

Sunday, February 17, 2013

On My Hearth: "Raise the Roof" Sweet Potato Lasagna


To celebrate Lindsey's upcoming birthday, the whole family met us up in Ormond for the weekend. I love cooking for my kids, and it's a wonderful opportunity to try out some new vegan recipes!

I've been wanting to make the Engine 2 Diet veggie lasagna for a while, so this was my chance! I have to be honest, I was a bit concerned about sweet potatoes and corn in an Italian dish, but was pleasantly surprised with the results. Lindsey noted that the sweet potato added a nice texture, but we both agreed that the corn was "weird" so next time I'll leave out that ingredient.  Otherwise, the meal was a complete success!            


  --------  ------------  --------------------------------
  1                     onion -- chopped
  1         small head  garlic -- all cloves chopped or pressed
  8             ounces  mushrooms -- sliced
  1               head  broccoli -- chopped
  2                     carrots -- chopped
  2                     red bell peppers -- seeded and chopped
  1                can  corn -- rinsed and drained
  1            package  Silken Lite tofu
                        ½ teaspoon cayenne pepper
  1           teaspoon  oregano
  1           teaspoon  basil
  1           teaspoon  rosemary
  2               jars  Engine 2 approved pasta sauce
  2              boxes  whole grain lasagna noodles
  16            ounces  frozen spinach -- thawed and drained
  2                     sweet potatoes -- cooked and mashed
  6                     Roma tomatoes -- sliced thin
  1                cup  raw cashews -- ground (I left these out)

Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.

Add spices to the vegetable bowl and combine.

To assemble the vegetable lasagna :
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.

Add a layer of noodles.

Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.

Spread the vegetable mixture over the sauced noodles.

Cover with a layer of noodles and another dressing of sauce.

Add the spinach to the second layer of sauced noodles.

Cover the spinach with the mashed sweet potatoes.

Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Cover with foil and bake in the oven for 45 minutes.

Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.

Let lasagna sit for 15 minutes before serving.
                                    - - - - - - - - - - - - - - - - - - -

Makes 12 Servings; Nutritional info courtesy of Mastercook (with my modifications): Per Serving (excluding unknown items): 353 Calories; 12g Fat (28.2% calories from fat); 15g Protein; 52g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 64mg Sodium; 7 Weight Watchers PointsPlus

NOTES : I use oven-ready lasagna instead of whole wheat. Prego Heart Smart pasta sauce.  One bag of fresh Spinach.  Next time I will eliminate the corn only because I like more traditional Italian vegegtables in my lasagna.  I add a sprinkle of vegan mozzarella "cheese" to one half of the lasagna because some family members like it; I don't. I didn't think the cashews were necessary so I left them out as well.

Monday, February 11, 2013

Monday Menu Planning


Well, the worst of the cold seems to be behind me, thank goodness! All that remains is a runny nose and a strangely sore back, assuming I can thank the violent coughs and sneezes for that. I spent the weekend reading, resting, and overloading on fruits & veggies, hoping to chase the germs out of my system. We headed back to Ormond last night, woke up this morning feeling rested and ready to tackle the week!

Starting today, I'm going to implement a tried-and-true weight loss tool that proved effective in the past: Menu Planning. Realizing that I'm the kind of person who does well with a lot of structure, I'm going to organize a week's worth of recipes, create a shopping list, shop and then cook for the whole week as opposed to just winging it on a day to day (or sometimes meal to meal) basis. When I did this before, I was much more successful in my weight loss as well as overall healthy eating.

Since Chip doesn't always share my vegan dishes, I plan to dole out portion-sized servings and refrigerate or freeze for future meals. This way, when he decides to eat a frozen pizza for dinner, I have other options at the ready. You'll notice that most of these recipes take advantage of my Crock-Pot; due to Chip's work schedule I'm never quite sure when we'll be eating dinner and also, I'm a morning person and enjoy cooking in the early AM hours when I'm alone and the house is quiet.

Here's the plan so far:

Monday: Cajun 15-Bean Soup  
Tuesday: Spicy Black Bean Tacos  
Wednesday: Vindaloo Vegetables with Quinoa  
Thursday: Valentines Day - Out to Dinner  
Friday: Red Beans and Rice for Two  
Saturday: Engine 2 Vegetarian Lasagna 
Sunday: Lindsey's Birthday Celebration! Out to Dinner

Stay tuned, whenever possible I'll be sharing/reviewing each recipe on the day it's served.  

Have a beauty-full day,


Thursday, February 7, 2013

Starve a Cold?

Note to self: next time you're tempted to brag about how you never get sick, hardly ever catch even a sniffle..blah...blah..blah..shut up!!! The Universe has a funny sense of humor and will put you in your braggy pants place!

For the past couple of days I've been unusually tired, heading back to bed after hubby leaves for work in the morning, something I never do. I chalked it up to hormones and girly issues but nope, that wasn't it. Last night I started sniffling/sneezing and this morning woke up with my eyes crusty and..well, you get the point.  I'm a miserable mess.

I didn't feel like cooking myself breakfast, thank goodness for Amy's Tofu Scramble! 

Kristyn & Jesus are going out of town this weekend, headed to a tattoo convention in Philadelphia, so Chip and I are headed south to pet sit the critters.  Hopefully I'll feel well enough to visit with friends and enjoy the experience, but in the meantime all I wanna do is curl up with a good book and a hot cup of tea.

Hope all is well with you all, I promise to become a more faithful blogger once this cold is past.