Tuesday, May 27, 2008

Aimee’s Veggie Chili

Makes about 8 servings

3 cups water
2 cans (15 oz each) chili beans with sauce (undrained)
1 can (15 oz) diced tomatoes, undrained
1 cup textured vegetable protein (TVP)
1 tsp crushed red pepper
1 TB corn meal
2 tsp garlic salt
2 tsp chili powder
1 tsp cumin
1 TB tamari
1 cup frozen corn
1 green pepper, chopped
1 zucchini, chopped
½ cup chopped onion
shredded cheese to top, optional

Bring water to boil in large pot; stir in all ingredients except cheese. Bring to boil again; reduce heat & simmer with lid ajar at least 30 minutes, stirring occasionally. Pour into bowls & top with cheese.

Slow cooker option: Stir all ingredients together (except cheese & beans) in slow cooker; cover & cook on low 6 hours. Add beans during the last hour of cooking.

Monday, May 26, 2008

Slow Cooker Seitan-Tomato Stew

Makes 4-6 servings

2 TB oil
8 oz. pearl onions, unthawed OR 1 cup chopped onion
16 oz. seitan, cut up
1 cup vegetable broth
1 can (15 oz) crushed tomatoes
1 green pepper, chopped
2 cloves garlic, chopped
¼ cup red wine vinegar
2 TB tomato paste or ketchup
1 tsp oregano
1 tsp cinnamon
1 tsp sugar
2 cloves
1 bay leaf
cooked brown rice

1. Heat oil in skillet; saute onions & seitan until onions are soft and seitan is browned. Add to slow cooker when done.
2. Meanwhile, place rest of ingredients in slow cooker & stir together. Cover & cook on low 6 hours. Serve stew over rice.

Monday, May 19, 2008

Honey Whole Wheat Oatmeal Cookies

Makes about 3 dozen small cookies

1 cup whole wheat flour
1 ½ cups oats
½ tsp baking soda
½ tsp cinnamon
½ cup honey
1 egg
1/4 cup oil
1/4 cup applesauce
½ tsp vanilla
Optional: ½ cup raisins or chocolate chips

1. Preheat oven to 350. Mix flour, oats, cinnamon, & baking soda in large bowl.
2. Beat honey & egg in another larger bowl; stir in oil, apple sauce & vanilla.  Fold dry ingredients into honey mixture. Fold in raisins or chocolate chips.
3. Place tablespoon-fuls onto greased cookie sheets. Bake 6-8 minutes.

Saturday, May 17, 2008

Tuscan White Bean Crostini

Source: Almost Homemade (slightly modified by Aimee)

1 can (15 oz) cannellini beans, rinsed & drained
1/2 cup finely chopped roasted red pepper
3 TB finely chopped onion
2 TB fresh chopped parsley
1 1/2 TB olive oil plus extra
1 TB water
2 TB red wine vinegar
1/2 tsp minced garlic
½ tsp oregano
¼ tsp black pepper
garlic salt to sprinkle
1 French bread loaf, cut into ¼ inch thick slices
(or use sturdy crackers, bagel chips, or pita chips)

1. Place 1/2 the beans in medium bowl & mash lightly. Stir in bell pepper, parsley & onion. In small bowl, whisk together vinegar, 1/2 TB oil, garlic, oregano, & black pepper. Pour over bean mixture & toss to coat. Cover & refrigerate 2 hours or overnight.
2. Puree rest of beans with 1 TB olive oil plus 1 TB water until smooth; stir into refrigerated bean mixture until well-combined.
3. Preheat broiler. Arrange bread slices in single layer on large baking sheet. Brush with olive oil & sprinkle lightly with garlic salt. Broil until lightly toasted. Serve with spread.

Thursday, May 15, 2008

Protein Bars

Source: www.liftforlife.com (slightly modified by Aimee)
Makes 10 bars

132 grams protein powder (about ¾ cup plus 2 TB)
½ cup rolled oats
2 TB flax seed meal
1 cup dry milk powder
½ cup dried fruit such as raisins
2 TB sunflower seeds
1/4 cup peanuts, finely chopped
5 TB peanut butter
1/4 cup honey
1 tsp vanilla
1/4 cup water

1. In large bowl combine protein powder, oats, flax seed meal, milk powder, dried fruit, seeds, & peanuts. Mix in peanut butter & stir until mixture is crumbly. Add honey, vanilla, & water & mix until a sticky dough forms.
2. Spread dough into oiled 8 x 8 pan & press down until even on top. Refrigerate a few hours (or freeze 1 hour) and cut into 10 bars. Wrap bars individually or store in covered container between sheets of wax paper. Keep refrigerated.

Approximately 20 grams of protein per bar.

Monday, May 12, 2008

Barbecue Tofu

Source: The New Soy Cookbook

14 oz. tofu, cut into 8 slices
2 TB Dijon mustard
2 ½ TB ketchup
1 ½ TB soy sauce
2 tsp sesame oil
2 tsp molasses

Preheat broiler to low. Combine mustard, ketchup, soy sauce, sesame oil, & molasses. Dip tofu slices in mixture & coat on all sides. Place on oiled baking sheet & broil on low 6 minutes per side.

Friday, May 9, 2008

Seitan Cassoulet

Source: Moosewood Restaurant Low-fat Favorites
(Slightly modified by Aimee)

1 TB olive oil
6 garlic cloves, minced
1 cup chopped onion
½ tsp thyme
½ tsp sage or marjoram
1 tsp rosemary
½ cup dry red wine
2 carrots, diced
3 celery stalks, diced
1 medium red potato, diced
1 tomato, diced
8 oz. seitan, cut into bits
2 TB molasses
1 TB Dijon mustard
2 TB ketchup
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) cannellini beans, drained & rinsed
shredded cheese to top, optional

1. Preheat oven to 350. In large saucepan, heat oil & saute garlic, onion, thyme, sage, & rosemary. Add wine, cover, & simmer about 5 minutes. Stir in carrots, celery, potato, & tomato; cover & simmer about 10 minutes, stirring occasionally. Stir in seitan, molasses, mustard, ketchup, & beans.
2. Transfer mixture to oiled baking dish & top with cheese; cover & bake 30 minutes. Option: serve over brown rice