Category Archives for Dinner
New Brunswick Summer Savory Potato Stuffing
Bonnie’s recipe.
Ingredients:
1 yellow onion chopped
8 yellow gold potatoes boiled and cubed
1/2 chopped red pepper
1/2 chopped green pepper
1 stalk of celery chopped
2 cups whole grain croutons (I make them by toasting 2 pieces of whole grain bread and cutting into cubes.
1/3 cup Summer savory (you can use less if you’re worried it will be too strong)
1.5 tsp seasoning salt (eg. Lawry) (optional)
Instructions:
Mash potatoes with a potato masher and add in all other ingredients
Once well mixed place into a large ceramic baking dish bake for 60 minutes at 425 F or until edges on top are brown.
Quick Pizza Dough Using Bread Dough No Breadmaker
As health conscious people we generally want to use whole wheat flour since it is less processed. But the sad reality is a whole wheat pizza dough is pretty dense. If you like it that way by all means stick to that. I recently tried a recipe that was quick and easy, no breadmaker, long waits or kneading required. Tasted incredible!
Be sure to try bread flour if you can as it’s different from all-purpose flour.
Ingredients
1 tbsp active dry yeast
2.5 cups of bread flour
1 tsp sugar
1 cup warm water (~110 deg. F)
1 tsp salt
Instructions
Preheat oven to 500F. Put water in bowl and add yeast and sugar. Let sit for 10 minutes. Yeast should bloom. If it doesn’t the yeast might be dead or water was too hot/cold.
Add the flour and salt. Mix until it forms a ball. It will be a bit sticky (was for me in a humid climate).
Lightly flour a working surface (my kitchen island) and put the dough on it. Add some flour to the dough and work it into the ball for a few minutes until it is a nice round ball without being sticky. Put the ball in a bowl and cover for 5 minutes.
Take the dough out of the bowl and put it on a pizza pan or stone. Spread it out and add your sauce and toppings. My favourite is my marinara sauce. Be sure to leave a ridge around the edge as the crust will taste amazing. Next time I will pre-bake my crust for 5 minutes or so as I like a lot of sauce and the middle wasn’t as crispy as I’d like it. I might need to get a pizza stone as well. Don’t bake too long, even though it gets crispier it loses some of that soft bread like texture if you bake too long.
Thai Stir Fry With Udon Noodles
I’m loving this recipe! Years ago I used to eat ginger beef and noodles like this but they were covered in oil and who knows what else!
Feel free to add or subtract ingredients or quantities depending on your tastes. We often wing these recipes, the exact amounts don’t really matter.
This was enough for 2 of us as we love our starches!
Ingredients:
1/2 cup edamame (frozen)
1/2 frozen peas
2 medium size carrots peeled and chopped (we make short strips as seen in photo)
2 cups broccoli florets (frozen)
1 chopped yellow onion
1 cup chopped celery (optional we forgot to do this)
3 tbsp sweet thai chili sauce
2 tbsp sriracha (used 3 tbsp the first time, too hot! adjust to heat preferences)
1 tbsp soy sauce
Up to 1 package of precooked udon noodles (I use President’s Choice, contains 4 packs and is total 800 g, we used 4 the first time and 3 the second which was fine. You need enough starches for satiation.)
2 cups of bean sprouts
1/2 cup water
1/2 tbsp vegetable stock powder
Mix the water with the vegetable stock powder (or use 1/2 cup vegetable broth) and add to heated skillet on medium heat along with peas, onions, edamame, onion
Cook the carrots separately since they take longer (we use the microwave or you can steam them)
When veggies are soft add the noodles, bean sprouts, chili sauce, soy sauce and sriracha and turn up heat to high for about 3-5 minutes. Stir everything to make sure the noodles are coated and everything is distributed. The high heat will caramelize some of the sugars from the sweet chili sauce. Keep stirring so nothing burns. You’d swear the noodles are covered in oil as they are so slippery smooth!
Potato Salad
This is great tasting potato salad with no tofu taste. The highlight for me is the crunch of the celery, pickles and red pepper in the ‘mayo’. Since people like all sorts of variations, use this as a basis for your own and modify as desired!
Homemade Corn Tortillas – Plant-Based Diet
I’m still perfecting my technique but I thought I would show you my new toy and how I make corn tortillas from scratch!
Tortilla press (that also cooks)
For basic press you can use something like this – basic tortilla press
Masa flour
No Cheese Quesadillas
No fat refried beans are very creamy. No need for cheese or sour cream anymore as these are so tasty.
1 can of no oil refried pinto beans (I use President’s Choice Refried Pinto Beans)
1 green pepper (chopped)
1 red pepper (chopped)
1 yellow onion (chopped)
10 yellow no oil corn tortillas (makes 5 quesadillas)
Extra Chunky Salsa (as much as desired – I use President’s Choice Hot)
Instructions
Put about 1/4 of a can on a no fat corn tortillas, add chopped raw onion and green/red pepper. Add another corn tortilla and fry in frying pan dry (no oil) until crispy, flipping half way through. Add extra chunky hot salsa or whatever salsa you prefer. Mix in chili powder with the beans if desired.
Calories for 2.5 quesadillas cut into 10 quarters and using 1/2 can of refried beans is about 500 calories if you count that sort of thing. Very filling!
Quick, Easy, Cheap Plant-Based Meal Recipes from Jeff Novick
I scored this amazing page browsing Facebook one day so I thought I’d share. Jeff Novick, RD has a great set of recipes that are simple, often take less than 5 minutes and have less than 5 ingredients and cost less than 5 dollars. Click on each image to see the recipe.
These meals are very low in calorie density and very high in nutrient density so you can eat all you want till you are comfortably full without having to worry about portions size or going hungry.
They are all based on his lecture and DVD Calorie Density: How To Eat more, Weigh Less & Live Longer!
Plant-Based Diet – Spicy Asian Soup
I winged this but:
1 cup frozen peas
1 cup frozen broccoli
4 baby bok choy chop off the bottom
1 cup chopped Chinese cabbage
1/2 red pepper sliced
1 medium onion
1 cup or more of beans sprouts
2 tbsp vegetable stock powder
1/2 package of vermicelli noodles (depending on how many people are eating enough for bottom of bowl for each person)
Hot sriracha sauce to taste as you eat the soup
(the amounts above are rough estimates, feel free to adjust to your tastes)
I just throw in some frozen peas and broccoli with a cup of water and heat in a big skillet. Then I added chopped onions, the cabbage, bok choy and over time some more water (1 cup or more) and vegetable stock powder to taste. Then I added chopped red pepper and bean sprouts near the end. During this time I’m cooking the vermicelli noodles which only take a few minutes. Put the noodles in a bowl and top with veggies and pour in some of the broth. So yummy! Top with Sriracha hot sauce as you eat the soup for an extra kick!