Wednesday, May 16, 2012

Roasted Cauliflower

The cauliflower is roasted with garlic and sundried tomatoes. Yum! It was easy to make and turned out delicious. I will be having this as a side dish for dinner tonight. I used sundried tomatoes that are packed in oil so I did not add any extra but if you use dry ones make sure to add a couple tbl of oil.

1 head of cauliflower
4 oz sundried tomatoes, miced (I have an 8oz container and used about half)
5 cloves garlic, minced

Wash the cauliflower and break into bite size pieces. Place in a large mixing bowl.

Add the sundried tomatoes and garlic to the cauliflower and mix well. Place in a large casserole dish or baking sheet. Bake at 400 for 25 minutes or until tender. Enjoy!

Tuesday, May 15, 2012

Greek Salad with "Feta"

I got this recipe from the VegNews magazine. The feta is made from tofu and tastes very good. It adds a salty flavor to the salad. I left out some of the veggies for the salad because I didn't have them but you can add: green bell pepper, red onion and capers.

1 package of firm tofu
2 cups water
juice of 1 lemon
3 tsp salt
2 tsp dried basil
2 tsp dried oregano

For the salad:
3 tbl olive oil
juice of 1/2 lemon
1/2 tsp dried oregano
2 tomatoes, chopped
1 cucumber, chopped
10 kalamata olives, sliced

Start by pressing your tofu. Place a kitchen towel around the tofu and put the tofu on top of a plate with something heavy on top (I use my cast iron pan). Leave it there for about 30 minutes and then flip it to the other side, repeat a couple times.This removes all the excess water from the tofu.

Cut the tofu into cubes and place in a pot with the water, lemon juice and seasoning. Bring to a boil and then reduce to a simmer and cook for 30 minutes. Leave the tofu in the liquid and place in a bowl in the fridge overnight.

Combine all the ingredients for the salad and mix well. Drain the liquid from the tofu and add the tofu to the salad and enjoy! :)

Monday, May 14, 2012

Salsa Verde

Tomatillos are in season!! I was very excited to see these fresh local organic tomatillos at the market and I knew right away that I was making a batch of salsa. I love it so much I could eat it with a spoon. It is surprisingly easy to make. Dylan gave me the recipe last year and I think I pretty much follow it...maybe. Anyways it always turns out great and I recommend you try it. Chris and I ate it with our black bean chickpea tortilla tacos tonight.

about 6 tomatillos
1/2 yellow onion, chopped
1 jalapeno
1/2 bunch cilantro
2 cloves garlic
salt and pepper to taste

If your tomatillos have an outer husk, remove it and then rinse them. In a non-stick skillet cook the tomatillos on medium heat. I don't add any oil.

 When the tomatillos get very soft and charred remove them from the pan and place in a blender. Add the jalapeno, cilantro and garlic.

Blend until smooth. Mix in a bowl with the chopped onion and enjoy! :)

Thursday, May 10, 2012

English Muffin Pizzas

Sorry about the lack of posts. I have been so busy with everything and not making many interesting meals, except a chickpea pot pie fail. I decided to just post something that I have been eating. These mini pizzas make an easy quick meal. I usually make them in the morning and bring them with me for lunch. You can use lots of different veggies to add variety.

whole wheat english muffins
pizza sauce

Cut english muffins in half and place on a baking sheet or in a casserole dish.
Spoon about a tablespoon of pizza sauce on top and spread across.
Layer veggies on top of the muffins and bake at 350 for 30 minutes. Enjoy! :)

Wednesday, May 2, 2012

Quinoa Salad

I make this very often and it usually lasts me a couple meals. It should probably last longer since the portion is large but I love it so much I can't stop eating it. Not a problem though because this is so healthy with no salt added and no oil. It is a lot like tabbouleh but I use quinoa instead of couscous and black olives rather than kalamata. There are probably some other differences but the idea is the same.You can leave the parsley out if you don't like the flavor, Chris doesn't care for it. But parsley is good for your health and naturally reduces bloating. :)

1 cup quinoa (This is the amount I measure out and cook with 2 cups water)
1 tomato
1 cucumber
1 can olives, sliced (I slice them myself rather than buying the sliced ones because they come in a larger can)
1/2 cup chopped fresh parsley
juice of 2 lemons

Cook quinoa and then place in a large bowl allowing it to cool completely. Chop tomato, cucumber and parsley. Add the veggies, olives and lemon juice to the quinoa and stir together. Enjoy! :)