Advances in Veggie Science

When I first began my vegetarian journey back in high school there were very few veggie options out there.  You could have a Boca burger, a Boca burger on a salad, a Boca burger on pasta, etc.  I’m still amazed to this day how many meat alternatives are available at pretty much every grocery store.  These days it is incredibly easy to make a solid vegetarian/vegan meal that even the most devoted and adamant carnivore can enjoy.

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One product I’m super excited about are these Beyond Meat Sausages.  We’ve only tried the Hot Italian version of these but they offer a few other types of sausage and I’m going to assume they are excellent as well.  These sausages are a little pricy (usually around $8 a pack) but I have found they are often on sale, especially at Whole Foods.  They can be grilled and served on a bun with peppers and onions, sliced and simmered in a red sauce to be topped on pasta, the list really goes on.  My brother came over for dinner the other night and I served these with pasta.  That night was a bit of an adventure since we had to run out with the baby and head to the ER (he had croup, he’s fine) and my brother ended up sleeping on Soy Bean’s floor (it was quite a night!).  Had that night not have so…hectic…I would have asked for his solid opinion.  We’re just going to say he loved it.

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Another new product we’ve tried recently is Miyoko’s Fresh Vegan Mozz.  I’ve tried Miyoko’s cream cheese before and throughly enjoyed it so I thought I would give this cheese a try.  I was actually looking for Daiya cheese but I couldn’t find it, I’m glad I tried this!

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Friday night is pizza night at our house.

If you’re used to working with Daiya cheese, the Miyoko’s cheese is a very different texture.  I actually grabbed my cheese grater before I opened this but then I realized how soft this cheese was and it could be pulled apart.  I used the whole package to make two pizzas and spread them out in little mozzarella balls.  It looked super authentic in my opinion.  Once it cooked it had a nice bubbling appearance to the cheese.  If you don’t like nuts I wouldn’t recommend this cheese, but luckily we are big fans of the cashew in our house. The second ingredient in this cheese is soaked cashews.  While it had a slightly nutty taste to the cheese it wasn’t overwhelming.  This is the unofficial best pizza I’ve ever made.

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Pizza with garlic and lots of red pepper flake. Sorry I didn’t get a better picture!

Review: Riced Cauliflower Stir Fry

Guess who is taking took a nap?  Soy Bean!

I’m (or I was) so exited this is a nap that doesn’t involve me holding him.  Freedom!  He’s been down for about an hour and so far I’ve paid three bills, vacuumed, mopped the floors, cleaned the counters and made lunch.

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Speaking of lunch today I pulled out a bag of riced cauliflower stir fry that I picked up from Trader Joe’s the other week.  It was an easy enough meal to make.  I opted to add in some frozen broccoli, fresh peppers, and chickpeas for a little extra protein.  I topped it off with some nooch, Braggs and hot sauce.

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I really enjoyed it!  My husband actually thought it was real rice, too.  It had great flavor and you can add pretty much anything to your liking.  You can easily bulk it up for a main course or utilize it as a side dish.  Best of all if you eat the whole bag it’s only 225 calories!

****I meant to post this this afternoon but guess who’s dog barked and woke up the baby…and guess which dog it was.  We still love her (sometimes).

 

Easy Lentil Enchiladas

I had a few requests for this “recipe” the other week, sorry for the delay!

When it comes to meals, easier is better for us these days.  I recently hit a home run with dinner.  It was simple, healthy, and most importantly delicious.  If you ever find yourself at a Trader Joe’s make sure you pick up a package of the precooked lentils in the refrigerated section, usually by the tofu.  I love these lentils, and best of all you can eat them right out of the package!  Lentils are a great source of protein and an excellent meat substitute, especially if you’re trying to stay clear of processed foods.  In this case, I used them to fill my enchiladas.  So here’s what I did, but feel free to tweak it to your liking.  I love to pack my enchiladas with veggies, but the tortillas tend to explode!  So that’s why my veggies are on top, plus, its kind of pretty isn’t it?

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Lentil Enchiladas

  • One package precooked lentils from Trader Joes
  • One can of vegetarian refried beans
  • One packet of taco seasoning (or choice of spices)
  • One packages of corn tortillas
  • One can of your favorite enchilada sauce
  • Chopped veggies of your choice (I used broccoli, tomatoes, and onions)

Preheat oven to 350.  Basically all I did was spread a layer of refried beans on the tortilla  In a separate bowl I mix the cold lentils and taco seasoning.  Next I placed a healthy spoonful of the lentils into the tortilla on top of the beans and wrapped the tortilla.  I then placed the enchilada in my cast iron skillet but you could use any baking dish.  Once I wrapped up all my enchiladas I topped them with the chopped veggies and drizzled the can of enchilada sauce over everything.  I cooked these for about 25 minutes.

That’s it!  Super simple and tasty.   My husband loved it, and it make great leftovers for lunch the next day. I served these with fresh guac and hot sauce.  You won’t even miss the cheese and sour cream.  Enjoy!