Vegan Spaghetti and Meatballs Pizza

I can't take credit for this recipe, but tried it and it is delish!

Thank you, Julieta Felix!



Whole Foods pizza dough (it's a dough ball, not pre-cooked crust)
Any organic pizza sauce
Cooked Spaghetti pasta- about 2 cups
1 pkg. (8 oz.) Daiya-mozzarella vegan cheese (found in Whole Foods, Fresh and Easy)  http://www.daiyafoods.com/our-products/mozzarella
Gimme Lean – Soy product (for the meatballs) http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Gimme-Lean-Beef

Cook spaghetti first, make a circle with the dough, and I use PAM on the pizza cooking sheet.
Pre-bake the crust for 5 minutes at 500 degrees. While the crust is cooking, mold into 1-inch meatballs out of the Gimme Lean, Fry meatballs, turning once, then cut in half and cook some more.
When pizza crust is done, add sauce, spaghetti, meatballs and Daiya to pre-cooked crust.
Bake for additional 15 minutes at 350 degrees.

Lemon Marinated Veggie Salad

Cold veggie salad is a real treat in hot summer weather.  No cooking at all for this recipe!

 
Ingredients:
1 head broccoli cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1/2 sweet onion, diced
1 cup red or yellow cherry tomatoes
1/2 pitted Kalamata olives
1 small green or yellow zucchini, sliced
2 carrots, sliced
1 clove crushed garlic
1/2 cup fresh lemon juice
1/4 cup olive oil
Salt/Pepper to taste

Directions:
Mix all ingredients in a large bowl.  Stir in lemon juice and olive oil.  Season with salt and pepper. Add to Ziploc bag and refrigerate. Serve cold.  I like to chop pitted olives in half...just in case there is a pit hiding in them!

Options for this salad:  Use sun-dried tomatoes instead of cherry tomatoes, eliminate tomatoes and diced, fresh pineapple, add cauliflower, green beans, etc!

Roasted Tomatillo Salsa with Purslane

I posted this recipe last September and Guy is harvesting purslane again so thought I would repost it.  This recipe has been such a hit with friends and family!

Purslane

Who knew?  I remember this stuff growing up on the farm in the Yuma Valley and it was a weed! It grew all over and annoyed my dad.  

Our favorite stand at the Pima Crossing Saturday Farmer's Market is Guy Gillespie who owns On the Vine. We call Guy the "Sam Malone" of Scottsdale's Farmers Market because you can stop by and have a nice chat, buy awesome fresh produce AND get great ideas for cooking too! Check out On the Vine's Facebook page:

http://www.facebook.com/onthevinearizona

Guy introduced us to purslane and made believers out of us! It is a versatile little weed- you can use it in salad, on sandwiches, pestos, and here I've used it in a salsa.

Purslane is rich in omega-3 fatty acids and Vitamin A.   It has a salty, tart, leafy taste.  Here's a great website to learn more about purslane:

 http://www.nutrition-and-you.com/purslane.html

Ingredients:

10 fresh tomatillos, peeled and halved

1 tbsp oil

1/2 medium onion

1/2 cup fresh cilantro

1 clove garlic

1 chopped poblano chili

1 cup purslane, larger stems removed

Juice from 2 limes

1 tsp honey

Salt/Pepper to taste

1 tsp Italian red pepper flakes

Directions:

Line cookie sheet with foil.  Spread oil over the surface of the foil.  Placed halved tomatillos, flat side down cookie sheet and broil for 5-7 minutes until skin begins to blacken.  Add remaining ingredients to food processor or blender and puree until mixture is finely chopped.

Chill.  Serve with chips, or top veggies, or do like me...stand over the sink and eat with a spoon.  ((  :

Orzo Salad with Corn, Black Beans, and Tomatoes

I should have called this garbage salad because I had some orzo salad for lunch and decided to create my own. So yummy!

Ingredients:
6 cups cooked orzo
1/2 large cucumber, diced into 1/2-inch pieces
2 cups grape tomatoes
13 oz. can black beans, rinsed and drained
1 large corn cob, shaved
1/2 cup poblano chili (sometimes called pasilla) chopped into small pieces
1/2 cup chopped sweet onion
1/2 cup sun-dried tomatoes-  I like Bella Sun Luci brand
1/3 cup balsamic dressing
salt/pepper to taste

Directions:
Cook orzo according to package instructions.  Add remaining ingredients and mix. Season with salt and pepper to taste.   Start with 1/4 cup balsamic dressing and add to taste.

Rolled Tacos with Vegan Cheese and Guacamole

Our family has had a love affair with rolled tacos for many years!  It all started when I was a baby.  There was a restaurant named Chretins located in Yuma, AZ that all the locals went to.  It was the best Mexican food in Yuma.  It opened sometime in the 1940s and was an icon in Yuma until just a few years ago.  Occasionally, my dad would bring home several dozen rolled beef tacos with salsa. The tacos rarely lasted until morning.  A few years later, my mom found corn tortillas in the grocery store and it was game on!  Now we make our own, but I don't think they are ever as good as the ones we got from Chretins.  Maybe the tacos were fried in lard???  Maybe sometime we will discover their secret!

Here is a heart healthy way to make some crowd-pleasing appetizers. We also fill them cooked chicken breast seasoned with taco seasoning but since we served these as appetizers with fish tacos, we used vegan cheese as filling.

Ingredients:
1 dozen corn tortillas
1 pkg. jalapeño-flavored sliced soy, rice, or almond cheese or any seasoned meat.
Grape seed oil
Salt

Directions:
Heat oil to medium high. Heat tortillas in microwave oven until soft and pliable. *This is the trickiest part because if the tortillas aren't heated enough, they will crack and not roll. They should hold their shape after you have rolled them even before they are fried. Place 1 slice vegan cheese into center of tortilla and roll into cylinder.  Place in hot oil and fry until taco starts to brown and turn to brown other side.  I do several at a time.  Place on paper towels to cool and add salt.

When I am serving tacos for appetizers, I usually cut them in half after they are done because everyone fills up on them and then aren't hungry for dinner!

We usually serve them with salsa or guacamole.

Basic Guacamole:
2 ripe avocados
1 tbsp finely chopped onion
1 tbsp finely chopped jalapeño
1 tbsp finely chopped cilantro
Juice of 1 lime
1 tsp coarse ground pepper
*Optional, 1 tsp Italian red pepper flakes
Chopped tomatoes for garnish
Salt to taste

Directions:
Scoop out avocados and coarsely mash in a bowl.  Add remaining ingredients and stir.  Be careful not to add too much salt as lime juice accelerates the salt taste.

Mahi Mahi Taco Fiesta Night!

We've come a long way from a #10 combination plate!  And believe me... nothing that sounds better than a fried beef taco, smothered in cheese, refried beans, and a chili relleno!  Alas...those were the days!  However, these recipes are amazing, healthy, and very yummy!  These recipes are spicy so if you don't like spicy, adjust the chili.

To our tacos, we added pineapple salsa, chopped tomatoes, corn salsa, and greens.  We also had a black bean and corn orzo salad, and a green salad.  We added the green salad because Kimberly Haugen of Little Knoll Photography told us we needed 3 items in our photos! Kim does a much better job on food photos than I do with my iPhone!

Ingredients for Mahi Mahi:
2 Mahi Mahi filets, cut into 3 long strips each
2 garlic cloves, finely chopped
2 tbsps chili powder (I used ancho chili, my favorite)
1 tsp cumin
1/2 tsp salt
2 tbsps oil

Directions: 
Mix salt, cumin, chili powder, and garlic with 1 tbsp oil.  Liberally smear over filets. Sauté filets in remaining oil until cooked through, turning until filets are cooked through. If you want more spice, add chili powder as you turn the filets.  Set aside.

Ingredients for Pineapple salsa:
1 cup fresh pineapple cut into 1/4-inch pieces
1 cup onion, diced
1/2 cup poblano chili cut into 1/4-inch pieces
1 tbsp oil
1 tsp salt


Directions:
Saute onions in oil until translucent.  Add chili and pineapple and simmer for about 5 minutes.  Add salt and stir.


Ingredients for corn salsa:
2 limes
1/2 lemon
2 tsps lime zest
3 cups fresh corn kernels, shaved from the cob
2 jalapeno chilies, seeded, finely diced
Salt to taste
1-2 tsps Italian red pepper flakes
1/2 cup onion, finely diced
1 tbsp. chopped fresh cilantro

Using fruit zester, scrape 1 tsp lime peel.  Juice 2 limes and 1/2 lemon.  Mix all ingredients together in small bowl and stir.  Cover and chill at least 2 hours to allow flavors to blend.

Soften tortillas and wrap in a towel (or tortilla saver) to keep warm.

Dill and Apple Cole Slaw

Refreshing summer salad..goes perfectly with Sloppy Joes from the previous post!

Ingredients:
1/2 head cabbage, shredded
1/4 cup thinly sliced onion
4 carrots, shredded
3-4 celery stalks, diced
1 small crispy apple, quartered and thinly sliced
1/4 cup fresh dill, chopped

Dressing:
1 tbsp Veganaise
1 tbsp honey
1 tbsp cider vinegar
1 tbsp oil
1/4 tsp salt
1/2 tsp pepper

Directions:
Toss cole slaw ingredients until thoroughly mixed.  Vigorously stir dressing ingredients until will mixed.  Drizzle 1/2 of the dressing over cole slaw.  Add more if needed.

Crockpot Southwestern Sloppy Joes

This morning the AZ Republic published a recipe for vegan Sloppy Joes.  I can't imagine Sloppy Joes without meat so I have my own version...still heart healthy...but a little heartier.  It turned out so yummy that I had to share!

Ingredients:
3 cups vegetable or chicken broth
1 1/2 cups dried lentils, rinsed
1/2 large onion
1 poblano chili, diced
2 tsps Ancho chili powder
2 tbsps deli mustard
3 tbsps brown sugar
1 tbsp cider vinegar
2 tsps Worchestershire sauce
1 tsp paprika
2 pints grape tomatoes
3 large garlic cloves, diced
1/3 cup organic ketchup
Salt/Pepper to taste
1/2 lb extra-lean ground turkey breast
2 tsp taco seasoning
1 tbsp canola oil
Whole wheat hamburger buns
Soy, rice, or almond cheese, optional


Directions:
Turn crockpot to high.  Add all ingredients except the last four ingredients.  Cook on high for 30 minutes, then turn to low and cook for an additional 4 hours.  The grape tomatoes will burst open and provide tangy, delicious addition to the mix! While lentils are cooking, sauté ground turkey and taco seasoning in canola oil until cooked through (6-8 minutes).  Refrigerate.  When lentils have been cooking for 3 1/2 hours, stir in turkey breast and cook until lentils are soft.  Serve over whole wheat hamburger buns. Top with vegan cheese.  (optional)

Spicy Summer Squash Stuffing with Ground Turkey Breast

What to do with summer squash?

At the suggestion of our farmer's market friend from  On the Vine, LLC Guy Gillespie, I tweaked a stuffing recipe, added some extra lean ground turkey, and voila!  We have dinner for a couple of days!  

Ingredients:

6 oz. bag seasoned corn bread stuffing mix

1/2 lb extra lean ground turkey breast

1/3 cup canola oil

1/4 cup Earth Balance butter substitute

1/2 medium onion, diced

3 celery stalks, sliced

1 cup Italian chopped fresh parsley

1/2 cup chopped fresh cilantro

1-2 diced jalapeño peppers, optional (we like the heat)

1 diced poblano pepper

6 oz. can diced green chilies

2/3 cup sun-dried tomatoes

2 large cloves, chopped garlic

1 1/2 cups chicken or vegetable broth (may need a little more)

2 summer squash, peeled and diced into 1/2-inch pieces

3 egg whites

Salt/pepper to taste

Directions:

Brown ground turkey in 2 tbsp. oil in large skillet.  Add veggies and remaining oil.  Saute' until onions are translucent.  Add stuffing and mix with veggies.  Mix egg whites and broth together.  Pour over stuffing mix and veggies.  Transfer to casserole dish and cook at 375 degrees for 45 minutes.  

Best Chicken Tortilla Soup ...Ever!

Just got back from a lovely trip to Indiana to visit our super, great friends, Jimmy and Dianey DeLuca!  They cooked up the VERY best chicken tortilla soup for us we ever tasted and here it is...mostly!

The DeLucas!

Ingredients:

2 boneless, skinless chicken breasts, chopped and sautéed until cooked through 

2 tbsps. oil

1 medium onion, finely chopped

3 cloves fresh, chopped garlic

1/2 cup chopped cilantro

2 tsps. cumin

2 tsps. Mexican oregano

salt/pepper to taste

2 quarts chicken or vegetable broth

2 corn cobs, shaved

2 cups cooked adzuki beans

13 oz. can fire-roasted stewed tomatoes

Tortilla chips

*Shredded cheese, optional

I shredded some soy cheese and added some taco seasoning to it!

Directions:

Chop chicken breasts into 2-inch pieces, season with salt and pepper, and sauté  in 1 tbsp oil until done-about 7 minutes.  Add more oil, then add onions and garlic.  Sauté for 2 more minutes.  To stock pot, add remaining ingredients, chicken, onions, and garlic.  Simmer for at least 30 minutes to blend all flavors.  Add a spoonful of cheese, then top with tortilla chips or strips.  In this photo, I have added soy cheese.   I also tried adding   a dollop of guacamole with very tasty results!

Sesame Chicken Salad with Adzuki Beans, Red Cabbage, and Kale

This is a meal in one and super healthy!  According to Dr. Oz,

"Adzuki beans are loaded with protein, iron, potassium, folate and magnesium. They’re also full of soluble fiber, which keeps you fuller for longer and can help to lower blood cholesterol and glucose levels. Their low glycemic index makes them an optimal choice for individuals affected by diabetes and blood sugar management issues. Adzuki beans are high in resistant starch, which means many of the calories consumed from these beans can’t be absorbed by the body. As a result, adzuki beans have fewer calories for the same volume of food, making them a dieter’s best friend."

Ingredients:
2 Boneless, skinless, chicken breasts
2 tbsps. sesame seeds
2 tsps. salt
2 tsps. Eastern spice i.e., Rogan Josh or Garam Marsala
2 cloves crushed garlic
1 tbsp. grape seed or cold pressed canola oil
3 cups dino (Lacinata) kale, shredded
2 cups red cabbage, shredded
1 red bell pepper, julienne sliced
1 carrot, peeled and sliced
1 scallion, sliced
1 cup cooked adzuki beans
2 chopped celery spines.
1/2 cup peanuts

Directions:
Slice chicken breasts into 4 large strips.  Season with salt, sesame seeds, Eastern spice, and garlic.  Sauté in oil until cooked through turning each strip to brown, about 8 minutes.  Slice each piece of chicken, set aside.  To create salad, layer beans on the bottom.  Toss remaining salad ingredients and add to top of adzuki beans. Top with chicken slices.  Serve with sesame seed oil viniagrette.

Sesame Oil Vinaigrette:

1 tbsp. soy sauce
3 tbsps. rice wine vinegar
1 tsp. Eastern spice (see above)
1/2 cup sesame oil

Turkey Cutlets with Sauerkraut and Peppers

Back in our former life, (before heart surgery) I would have made pork chops with sauerkraut, just like my Czech grandmother did.  Sauerkraut is high in sodium, so if you are on a low sodium diet, substitute more peppers and onions and only use 1 cup of sauerkraut.  Here is a healthy alternative to pork chops.  Way less fat, way less cholesterol, but way awesome flavor!

1 lb. turkey breast cutlets
2 tsps. coarse black pepper
2 tbsps. grape seed oil
1 red bell pepper and 1 green or yellow bell pepper, julienne sliced
1 medium onion, sliced
3 cloves garlic, finely diced
2 tsps. caraway seeds
1 tsp. Italian red pepper flakes, optional
1-2 cups sauerkraut (I like Libby's)

Season turkey cutlets with pepper, then sauté  in 1 tbsp. oil  about 5 minutes on each side, turning once.    Remove from pan and set aside.  Add remaining oil and sauté peppers, onions, and garlic on high for about 5-7 minutes.  Add sauerkraut, caraway seeds, and cooked turkey.  Cover and simmer for 5 minutes.  Serves 4.

Dill Flavored Split Pea and Barley Soup

Hearty soup is really delicious on cold winter nights! We are actually experiencing a cold spell in Scottsdale- something we haven't seen in several years and I am loving it!  This yummy split pea soup is flavored with dill.  Skeptical?  Just try it!

Ingredients:
1 cup split peas
1/2 cup barley  (leave out for gluten free and add 1 large baking potato, peeled and chopped)
3 cloves diced garlic
1 small baking potato, peeled and chopped
1 medium onion, chopped
2 carrots, peeled and chopped
2 tbsps. dried dill weed, divided
1-2 tsps. Old Bay Seasoning
Salt/Pepper to taste
3 cups water
3 cups vegetable broth
1 tbsp. grape seed oil
*Optional, 2 tsps. Italian red pepper flakes (if you want a little heat)

Instructions:
In large stock pot, bring all ingredients except vegetable broth and 1 tbsp. dill weed, salt, and pepper to boil. Reduce to simmer and simmer for about 1 & 1/2 hours.  When peas and barley are soft, transfer half the mixture to blender, then pour 1 & 1/2  cups vegetable broth and puree until mixture is still a bit lumpy but not totally smooth.  Repeat with the remaining mixture and vegetable broth.  Pour soup into stock pot, then add remaining dill weed and red pepper flakes if you choose that option.  Add salt and pepper to taste.  It needed, add more water. Simmer for another 15 minutes to allow flavors to blend.

Caramelized Cauliflower with Red Onions and Tahini

Omigosh!  This morning Guy Gillespie from On the Vine
 at the North Scottsdale Farmers Market shared a recipe with us that his wife, Heather baked for him.  I have never been a fan of cauliflower but this easy recipe knocked our socks off! Can't wait to share this recipe with friends and family!

Ingredients:
1 head cauliflower, chopped into small pieces
2 tsp. cumin
2 finely chopped fresh garlic cloves
1/3 cup tahini (sesame seed paste available at some grocery stores and most health food stores)
1-2 tbsp lemon juice
1/4 cup grape seed oil
1/2 cup red chopped red onion
1/2 cup sliced almonds
Salt/pepper to taste

Instructions:
Preheat oven to 400 degrees.  Mix tahini, grape seed oil, lemon juice, garlic, and cumin together in medium mixing bowl.  Add onion, salt and pepper, and cauliflower and mix until tahini paste is thoroughly incorporated into the cauliflower and onion. Transfer to cookie sheet, top with sliced almonds, and bake for 15-20 minutes until almonds start to brown.

Moussaka-Inspired Layered Veggie Casserole

Layers and layers of vegetables, pasta sauce with fat-free ground turkey beast, and herbs make this a hearty delicious meal!

Ingredients:

1/2 lb. 99% fat free ground turkey breast

2 tsp. oil

26 oz. jar organic pasta sauce

6 oz. can tomato paste

1 cup water

1 medium onion, thinly sliced

2 beefsteak tomatos, thinly sliced

2 large russet potatoes, thinly sliced

2-3 shredded carrots

1 medium eggplant, thinly sliced

2 zucchinis, thinly sliced

1 pkg sliced mushrooms

3 large cloves minced garlic

2 cups large basil leaves

2 cups frozen hash brown potatoes
8-12 ounces shredded vegan cheese (optional)

Instructions:

Brown turkey breast in oil.  Add pasta sauce, 1 cup water, minced garlic, and tomato paste, stir and set aside.

  

Slice veggies as thin as possible.  A mandolin works really well for the potatoes, eggplant, and zucchini but better to slice onion and tomatoes by hand. 

Layer veggies, basil leaves, vegan cheese (optional), and pasta sauce.  Top with hash browns. Bake at 325 degrees in 13 by 9-inch casserole dish for approximately 60 minutes or until veggies are cooked through.