Oatmeal Cookie Balls (No Bake)

I used to eat PB2 Chocolate Chip Cookie Dough Balls for a snack but got a little burnt out on them after a while.  On a recent visit to Trader Joe's I picked up a jar of cashew butter and have been figuring out the best thing to do with it.  Then I decided it was time to make balls again. I love these even more than the PB2 Balls!  The cashew butter is neutral so it's perfect for mimicking that cookie dough flavor. 

I had to experiment a bit to get the right consistency but last night they were finally ready.  The flavor and texture is like an oatmeal cookie but they come together in just a few minutes - with no baking!  Plus you only need a few ingredients, most of which you probably already have in your cupboards.  If you don't have cashew butter you could substitute a different nut butter but the flavor won't be quite the same.  For a nut-free option, try SunButter.

Oatmeal Cookie Balls (No-Bake)

(printable recipe)

Ingredients:

6 tbsp old fashioned oats
1/4 tsp cinnamon
1/8 tsp ground ginger
2 tbsp cashew butter
1/2 tbsp agave nectar
1 & 1/2 tbsp. almond milk (I use unsweetened vanilla)
1 tsp vanilla
Handful raisins

Directions:   

1. Combine oats, cinnamon, and ginger in a small bowl.  Add cashew butter, agave, almond milk, and vanilla.  Stir with a fork until everything is combined.  Mixture will be a bit crumbly and just sticky enough.  Add raisins.

2. Using a small spoon or melon baller, scoop the mixture into your hand and roll into 4 evenly sized balls.  Squish well so that everything holds together.  Place in a bowl and freeze for 30 minutes before eating (if not eating immediately store in refrigerator).

Makes 4 balls.

Post-Run Rehydration

I'm normally very good with staying hydrated.  Due to humid weather and some recent end of the school year (ahem) indulging, I've been a bit dehydrated.  Even though the weather was cool and the humidity was down, I was feeling the effects of that yesterday after finishing my long run.  Instead of turning toward my usual post-run oatmeal, I found myself craving a cool and creamy green smoothie.  Thankfully I had a couple of bananas tucked away in my freezer.  What's a smoothie without frozen bananas?  I just needed to grab a couple of things at the corner farm market, toss it all in the Vitamix, and I was good to go!

Post-Run Summer Smoothie
(print recipe)

Ingredients:

1 bag baby spinach, rinsed
1/2 pineapple, cored and cut into chunks
Mango, peeled and cut into chunks
2 frozen bananas

Directions:

1. Blend spinach, pineapple, and mango in blender* until liquified.
2. Add frozen banana until creamy and smooth.  Do not over-blend.

*High-powered blender, such as Vitamix does the job well!  If you have a regular blender you may need to add water to get it to blend.

Serves 2.  Or one very hungry and dehydrated runner!

Maya Kaimal Indian Simmer Sauces

I love to cook but I also like convenience.  To be perfectly honest, I don't have the time or inclination (mostly the latter) to make my own sauces.  If I can find a jarred sauce with a short list of pronounceable ingredients, I'm going to use it.  I discovered Maya Kaimal Indian Simmer Sauces at my local Westborn Market.  There are 6 flavors (4 are vegan, the other 2 contain milk).  Without question, Kashmiri Curry is my favorite.  I like to mix it up sometimes and get other flavors but when I do I sometimes get sad that I didn't just get the Kashmiri Curry.  

You can whip up the easiest comfort meal with one of these sauces.  I've already posted a recipe using for Easy Eggplant Curry, using a different brand of sauce.  You can use make that recipe with a Maya Kaimal sauce (or any simmer sauce you can find).  Lately I've just been throwing a bag of frozen cauliflower, a bag of frozen peas/carrots, and a can of chickpeas in a big skillet along with the jar of sauce and a tiny bit of water to rinse out the jar.  Bring it to a boil, then turn it down, cover, and simmer for about 10 minutes.  Done!  Serve over your favorite rice.  Mine is brown basmati.  

The Jalfrezi Curry is good but not as flavorful as the Kashmiri Curry.  I also had some leftover fresh green beans that I added to the mix.

Simple and delicious!

Jumbo Pina Colada Muffins

I love muffins.  Not mini muffins.  Not regular muffins.  JUMBO muffins.  When done wrong, muffins (especially jumbo muffins) are no more than unfrosted cupcakes made with unhealthy ingredients and loaded with fat and calories.  And it's not easy to find good vegan muffins anyway.  It's really best to make your own.  But sometimes I get lazy.

There's a good bakery - Bizzy Lizzy Flourless Bakery - that delivers vegan muffins to a nearby market.  They use high quality ingredients, too, so I feel okay about the treat.  I like that I can stop and grab just one muffin here or there.  Anyway, I fell in love with their Pina Colada flavor and have made it my mission to find a recipe. 

Alas, I couldn't find one.  I did, however, find a recipe for vegan coconut muffins that I thought could be adapted and turned into pina colada muffins.  After some experimenting I think the combination of coconut and pineapple is right; however, afterwards I wondered if maybe I should have used rum extract instead of vanilla.  Next time... 

So here's my recipe for healthy Pina Colada Muffins - JUMBO-sized!*

Jumbo Pina Colada Muffins
(print or share)

Ingredients:

3/4 c. oat flour (grind oats in a blender or food processor to make flour)
3/4 c. whole wheat flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 tsp. baking powder
1/2 tsp. salt

2 medium bananas
8 oz. can pineapple tidbits, undrained
1 tsp. rum extract (or vanilla)
1/4 c. light brown sugar
1/2 c. sugar

1 cup unsweetened, shredded coconut
Additional coconut for topping the muffins

Directions:

1. Preheat your oven to 350 degrees F.  Lightly spray your muffin tin with nonstick spray.

2. In a large bowl, stir together the oat flour, whole wheat flour, cinnamon, nutmeg, ginger, baking powder, and salt.  Make a well in the center of the mixture and set aside.

3. Break up the bananas and toss them in a medium bowl.  Mash them well with a fork until no chunks remain.  

4. Add the pineapple, vanilla or rum extract, and sugars.  Stir well.

5. Pour the wet ingredients into the dry.  Stir until just combined.  Set aside.

6. Heat a large skillet over medium heat.  Add the coconut flakes and stir constantly until coconut begins to brown slightly.  Keep a close eye on it - you want it to brown, not burn!  Remove from the heat and allow to cool slightly before adding to the muffin batter.  Gently stir until just combined, being careful not to over mix.  

7. Fill the muffin cups 3/4 of the way with batter.  Sprinkle with additional coconut flakes.

8. Bake for 25-30 minutes, until just beginning to brown around the edges and a toothpick inserted in center comes out clean.  Allow to cool in pan on wire rack until you can safely remove them from the pan.  

Yield: 6 jumbo muffins

*For 24 mini muffins, bake for 10-15 minutes.  
**For 12 regular muffins, bake for 20-25 minutes.

Summer Berry Parfait

It's been forever since I've posted a recipe.  Like forever-ever!  This one is hardly a recipe but it'll have to tide you over until I get a real one for you. (I'm putting the finishing touches on a new muffin recipe that should be ready soon - stay tuned!)

I posted a picture of this on the Vegan Road Runner Facebook page recently but I know not everyone follows me there. In case you missed it, here's my current favorite summer lunch.  It would also make a fabulous breakfast.  

Summer Berry Parfait

(printable recipe)

Ingredients:

1 cup strawberries, rinsed and sliced
1/2 cup blueberries, rinsed
6 oz. vanilla soy yogurt
1/4 cup old-fashioned oats (dry)
1 tbsp. toasted wheat germ*

*If you have a wheat allergy, omit or substitute with something you can tolerate.  I like the flavor it adds but it's also tasty without it.

Directions:   

1. Combine the berries in a bowl.
2. Top with yogurt, oats, and wheat germ.
3. Mix together and enjoy!
Makes 1 serving.

This bowl packs a nutritious punch!  Antioxidants and vitamin C (berries); protein and calcium (soy yogurt); B-vitamins, folate, Vitamin E, minerals (wheat germ); fiber (berries, oats, and wheat germ).


What's your favorite fresh fruit breakfast or lunch?

Stuffed Sweet Dumpling Squash

I reached for an acorn squash the other day at the market as I usually do when I'm going to make this favorite fall recipe.  Sitting right next to the acorn, however, was a different kind of squash that caught my eye.  It was the shape of an acorn squash but the color of a delicata (my favorite!).  What could this be? I wondered. When I saw the name I knew I had to get it.  Sweet dumpling.  How cute is that?!? A sweet dumpling squash! And I hoped since it looked comparable to the delicata it would have a similar sweet taste, which it did.  yay!

You can make this recipe using any winter squash.  We've made it many times with acorn and it's turned out great.  If you do find a sweet dumpling or delicata, I recommend choosing that for it's sweet flavor.

Stuffed Sweet Dumpling Squash

(printable recipe)

Ingredients:

1 sweet dumpling squash

1/4 cup couscous

1/4 cup boiling water

1/2 tbsp. olive oil

1/2 Vidalia onion, finely chopped

1/2 green pepper, finely chopped

1/2 cup BOCA Meatless Ground Crumbles with Natural Ingredients

2 tbsp. dried cranberries

Directions:

1. Preheat the oven to 350 degrees F.  Cut the squash in half and remove seeds.  Place cut sides down in a baking dish.  Add enough water to cover the bottom of the pan. Bake uncovered for 30 minutes.  Turn cut sides up.  Bake, covered, for 20 to 25 minutes more or until tender.

2. While the squash is cooking, prepare the couscous by pouring the boiling water over the couscous.  Set aside while the water absorbs.  Chop the onion and pepper.  

3. When there is about 10 minutes left on the squash, preheat a large skillet over medium heat.  Add the olive oil; heat.  Add the onion and green pepper; sauté until softened and fragrant.

4. Add the BOCA crumbles and cook until heated, about 2-3 minutes.  If things start to stick add a little bit of water.  Add the couscous and stir to combine.  Heat through.  Add the cranberries at the end and stir.

5. Remove the squash from the pan and evenly divide the couscous mixture between halves.  Serve immediately.

Serves 2.

A New Twist on Classic Banana Muffins

You know I'm bananas for bananas (wink wink).  And although I don't eat them often, I do love a good homemade low-fat banana muffin.  I like to use the biggest, ripest bananas I can find for the strongest flavor possible.  A few weeks ago my friend Julie clued me in to a way to get an even stronger banana flavor in my muffins.  Are you ready for this?  Roast the bananas first!

You can try it with your favorite banana bread recipe or you can use mine.  If you use mine, just be aware that it's low-fat and the texture will be dense and chewy.  This is how I like it!

Roasted Banana Muffins
(printable recipe)

Ingredients:

3 medium bananas, unpeeled
3/4 cup sugar
4 oz. natural applesauce
1.5 cups all-purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees.  Line a baking sheet with foil for easier cleanup.  Place the bananas on the baking sheet and roast for 15 minutes.  The peels will turn black and juices will start to seep out. 

2. While the bananas are baking, prepare your muffin tins with liners or spray with non-stick spray.

3. Remove from oven and allow to cool.  Peel and mash, draining away some of the juice if there seems to be an excessive amount of liquid.Add the sugar and applesauce to the bowl with the mashed banana.  Stir to combine.

4. In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon.  Make a well in the center and add the banana mixture.  Stir until everything is combined but do not over-mix.  Fold in the nuts.

5. Spoon batter into muffin tins.  Bake at 350 degrees for 15-20 minutes.  Cool on a wire rack for 10 minutes.  Remove from pan; cool completely.

Makes 12 regular or 6 jumbo muffins*. 

*Jumbo muffins may require 25-28 minutes in the oven. 

Have you ever roasted bananas?

Beefless Tips & Broccoli

We've been using Gardein Beefless Tips at home for a little while but never really had a favorite recipe for them.  I once cooked them with chick peas but we usually just saute them and toss them with a little BBQ sauce.  

One evening during cycle, I was trying to figure out what to go home and cook for dinner.  I was feeling lazy so it wasn't going to be anything complex.  That's when I remembered the Beefless Tips sitting in the freezer next to a bag of frozen broccoli cuts.  I'd just saute the two together with some Trader Joe's Island Soyaki sauce.  Voila!  Dinner.  I also ended up having some leftover chickpeas so I tossed those in, as well.  We served this over cooked quinoa because that was quick but it would also be delicious with brown rice. 

Brian loves this meal!  It's his new favorite way to have Beefless Tips.  And since it takes about 15 minutes to make with no prep work, it's my new favorite, too!

Beefless Tips & Broccoli
(printable recipe)

Ingredients:

1 cup quinoa
2 cups water

Olive oil
1 package Gardein Beefless Tips
1 package frozen broccoli cuts
1/4 cup Trader Joe's Island Soyaki (or favorite teriyaki sauce)
1/2 can chickpeas, rinsed

Directions:

1. Rinse quinoa and prepare according to package directions.

2. While quinoa is cooking, heat oil in large skillet.  Add Beefless Tips and saute evenly over high heat, 3-4 minutes per side.

3. Reduce heat to medium.  Add frozen broccoli.  Stir to combine, cover, and steam for 2-3 minutes (adding 2 tbsp of water if the Beefless Tips are sticking).  

4. Reduce heat to simmer.  Uncover and add sauce and chickpeas.  Stir and cook until heated through, about 3-4 minutes.  Serve over cooked quinoa. 

Serves 2.

Silk Nog Baked French Toast

Brian and I have a tradition that every year we make a special breakfast on Christmas morning.  It's always some kind of sweet dish like pancakes, waffles, or French toast paired with a vegan meat - usually Gimme Lean sausage.  We try to come up with a new recipe each year to keep it interesting.  

This year we were down to the wire.  It was the actually Christmas Eve before I finalized my plans.  I knew I wanted to do some kind of French toast and had 3 recipes laid out in front of me but just wasn't sure which one I wanted to use.  In the end I took ideas from all 3 recipes and wrote my own.  I also have a new vegan egg substitute - The Vegg - that I've been wanting to try so I worked that into it, as well.

The result?  THE best baked French toast.  PERIOD.  

Silk Nog Baked French Toast
(printable recipe)

Ingredients:

16 slices cinnamon-raisin bread (I used Aunt Millie's and needed more than 1 loaf)
2 cups Silk nog
1 tsp. Vegg blended with 1/4 cup water OR 1/4 cup blended silken tofu
1 tsp. ground nutmeg
1 tsp. ground cinnamon

Maple syrup

Directions:

1. Spray a 9x11 inch baking dish with non-stick spray.
2. Cut the crusts off the bread.  Make 2 layers of 8 slices each in the pan, making sure all slices are touching.
3. In a medium bowl, whisk together the nog, Vegg or tofu, nutmeg, and cinnamon.  Pour over the bread, covering evenly.  Cover with plastic wrap and refrigerate overnight.
 4. In the morning, preheat oven to 400 degrees F.  Bake uncovered for 30-35 minutes or until the bread is dry to the touch.  Serve with maple syrup.

Makes 4 servings.

What did you enjoy for breakfast on Christmas Day?

Sloppy Joes

I always loved Sloppy Joes as a kid.  Sloppy Joes with Hunt's Manwich = deelish!  Even after going vegan and swapping out the meat for TVP, beans, or lentils I still used Manwich.  After all, it's vegan!  Then I started to pay attention to what's in it.  High fructose corn syrup is the second ingredient in Manwich, followed closely by corn syrup, and sugar!  Not exactly the most healthy way to go.  So I started seeking out homemade recipes for Sloppy Joes that would be healthier but still relatively quick and simple.  I've tried a lot over the years.  Some have been better than others.

This recipe was in USA Weekend a few weeks ago.  It called for ground beef but I used TVP instead.  I made mine in the slow cooker but also included directions for the stove top.  It doesn't taste just like Manwich but it's fresh and flavorful and best of all it's full of healthy and good-for-you ingredients. 

Sloppy Joes
(printable recipe)

Ingredients:

2 cups TVP (texturized vegetable protein)
2 cups water or low-sodium vegetable broth
1-2 tbsp. olive oil or water
1 medium sweet onion, diced
3 gloves garlic, minced
1 jalapeno pepper, seeded and minced
1 medium red bell pepper, seeded and diced
1 can (15 oz) pinto beans, drained and rinsed
1.5 cups no-salt-added tomato sauce
2 tbsp. tomato paste
1 tbsp. red wine vinegar
1 tbsp. molasses
1 tbsp. vegan Worcestershire sauce
1 tsp. dry mustard
3/4 tsp. salt
Freshly ground black pepper, to taste
Whole-grain hamburger buns

Directions:

STOVE TOP

1. Bring the water or broth to a boil in a medium saucepan.  Remove from the heat and stir in the TVP.  Set aside.

2. Heat a large skillet over medium heat.  Add olive oil or water.  When the pan is good and hot, add the onion and saute for about 5 minutes.  Then add the garlic, jalapeno, and bell pepper and cook 5 minutes more, stirring occasionally.  Stir in the rest of the ingredients, including the reconstituted TVP, reduce heat to low, and simmer for another 5 minutes.

3. Scoop a portion of the mixture onto each bun and serve.

SLOW COOKER

1. Heat a large skillet over medium heat.  Add olive oil or water.  When the pan is good and hot, add the onion and garlic and saute for about 5 minutes. Transfer to a 4-quart slow cooker.  

2. Add all remaining ingredients and stir to combine.  Cook on low heat for 4-6 hours - or 10 if you're gone all day like we usually are!

3. Scoop a portion of the mixture onto each bun and serve.

Makes 6 servings. 

Do you have a favorite Sloppy Joe recipe?

Easy Roasted Cherry Tomatoes

Have an overabundance of cherry or grape tomatoes?  Want an easy, healthy, and delicious way to cook a lot of them at once?  Then get roasting!  Now is the perfect time, especially if you're in Michigan with this oddly cooler August we're having.

I got some beautiful heirloom cherry tomatoes at the farmer's market last week - 1 quart of yellow and 1 quart of some red variety.  You can use any kind you want.  I liked having two different varieties because of the color and flavor contrast.

I follow Susan's method over at Fat Free Vegan Kitchen; however, I usually find my tomatoes to be juicy enough that I don't need to add any broth or water.  Yesterday I stirred in some fresh basil from the garden after the tomatoes were done roasting.  We love these tomatoes so much that we always double the recipe and make it in a 9x11-inch pan - and there are NEVER leftovers!

Brian made bruschetta and spooned it over grilled Italian bread.

I made an entree of mine and served it atop a mix of quinoa and spinach.

There are many different things you can do with the tomatoes once they are roasted.  (Such as add them to my Israeli Couscous & Roasted Vegetable Salad.)  But honestly, they are so delicious you'll have a hard time wanting to do anything but just eat them straight out of the pan!

What do you like to do with roasted tomatoes?

Oatmeal Cranberry PB2 Balls

Last night I made PB2 Balls but I was out of chocolate chips so I substituted dried cranberries.  I'm not a huge chocolate fan so this was a nice change.  I liked the tartness of the cranberries against the sweetness of the PB2.  I was also out of quick-cooking oats so I used old-fashioned oats and they worked out great.  All I had to do was add a little extra water.  So here if you like my PB2 Chocolate Chip Cookie Dough Balls, try the new Oatmeal Cranberry PB2 Balls!

Oatmeal Cranberry PB2 Balls
(printable recipe)

Ingredients:

5 tbsp old-fashioned oats
2 tbsp PB2 
2 tbsp dried cranberries 
1 tbsp agave nectar 
1 tsp vanilla extract
2 tbsp water

Directions:

Place all ingredients in a small bowl and stir to mix well.  Roll dough into three balls (I use my Pampered Chef small scoop) and place in a covered container.  Freeze for at least 30 minutes if you are going to eat them soon or refrigerate if you are not going to eat them right away.

Makes 3 balls.

*If you don't have PB2 you can substitute regular peanut butter, probably 2 tbsp. but you may need to reduce the amount of water slightly.  Please leave a comment below if you make this substitution!  

Dinner for One: Steamed Squash Italiano

What's a hungry girl to do when she's on her own for dinner, doesn't want to pick up carry-out, and doesn't want to cook?  Why, make her usual stand-by, Chickpea Teryaki Stir-Fry, of course!  

Except that when I went to get my frozen stir-fry veggies out of the freezer, I realized that I didn't have any.  Oops.  And the last thing I wanted to do was go to Kroger to get some.  I'd already been to that nuthouse once that day.

Okay, Plan B.  In the produce drawer I found a slightly shriveled (but still good) red bell pepper and 2 squash from the Farmer's Market last week.  On the counter we had some gorgeous red ripe tomatoes.  In the drawer we had a can of - you guessed it - chickpeas.  Would it require more work than the frozen veggie stir-fry?  A bit.  Could I still whip up a delicious dinner in less than 30 minutes?  Easily.

It ended up being a really nice change anyway.  It was definitely more light and fresh than the stir-fry.  This made a really large bowl of veggies so it could easily serve 2 people, especially if you want to add some pasta or a grain.  I'm calling it "Dinner for One," however, because I ate it all myself.  The whole entire bowl.  I was pretty full when I was done but since it was just veggies I wasn't weighed down and thus didn't stay full for too long.

Steamed Squash Italiano
(printable recipe)

Ingredients:

1 zucchini, sliced into 1/2-inch half moons
1 yellow squash, sliced into 1/2-inch half moons
1 red bell pepper, cut into bite-sized chunks
1/4 cup vegetable broth or white wine
2 large ripe tomatoes, diced
1 can chickpeas, drained and rinsed
Balsamic vinegar (splash or two)
Italian seasoning, to taste
Nutritional yeast, to taste

Directions:

1. Heat a large nonstick skillet over medium heat.  Add the squash, pepper, and broth or wine.  Stir and cover with a lid.  Steam for 8-10 minutes, stirring a few times, until vegetables are tender.

2. Add tomatoes, chickpeas, balsamic vinegar, and Italian seasoning.  Cook for another 5 minutes or so, stirring occasionally, until the tomatoes break down and some of the liquid cooks off.  

3. Scoop into a large bowl and sprinkle with nutritional yeast.

Makes 1 large serving.

Chow Chow Time

A couple of weeks ago I told you how I visited the Perkins Pickles booth at the Dearborn Farmer's Market.  (If you haven't read that post, be sure to check it out!)  While I was there I bought chow chow, which is pickled red cabbage, green tomatoes, pearl onions, carrots, and jalapeños.  It's been sitting on the counter ever since and I've been looking at it daily, trying to decide just the right thing to put it on.  Finally yesterday I decided to just go for it and try it out on some tempeh burgers.  

I followed this recipe from Whole Foods for the tempeh.  Instead of cutting it into 4 pieces, however, I just cut it in half so it was in 2 thick squares.  (It's a lot easier to grill that way.)  Be sure to marinate it well for the best flavor.  I let mine sit for about 4 hours, flipping halfway through.

When the tempeh was ready we served it on whole-wheat buns with Trader Joe's Whole-Grain Dijon Mustard, lettuce, tomatoes, and the chow chow.  Oh wow!  These were the most amazing tempeh burgers I've ever eaten!  The tempeh itself was totally flavorful so even without the chow chow they'd be great.  But with the chow chow?  To die for!

Check out Perkins Pickles on Facebook to find out where you can purchase their chow chow for yourself.  And if you're looking for a simple and delicious tempeh burger, definitely give this recipe a try!

Tofu and Veggie Skewers

If you're looking for a simple summer dish that doesn't requite a lot of prep work, cooks quickly on the grill, and tastes fresh and delicious, this recipe is for you.  Brian and I made it a few weeks ago.  It was a really hot day and our grand plans for grilled pizzas with homemade dough didn't exactly happen.  I was feeling lazy and wanted to make something super easy, like a frozen veggie stir-fry, but Brian was pushing for something a little more unique than that.  I think he came up with the idea of veggie skewers.  That seemed simple enough, plus he would be the one to do the actual grilling.  Bonus!

We had this new Black Soybean Tofuplus in the fridge that I'd picked up from Whole Foods.  I only bought it because it was new, not because I knew about any health benefits of black soybean over yellow soybeans.  After doing some research online, however, it does appear that black soybeans may be more effective at cutting cholesterol than yellow soybeans.  But I don't really know.  Honestly, I sort of just thought that this tofu looked cool with the little specks of black in it!  Plus it's made with organic non-GMO soybeans.

Anyway, I threw the tofu in the TofuXpress (one of my must-have gadgets!) while Brian and I ran out to the store to grab a few veggies for our skewers.  You can get whatever you like to skewer and the amount you get totally depends on how much you want to eat. If you use tomatoes, keep them separate - they need a shorter grilling time. We have fancy-schmancy metal skewers.  I think if you have wooden ones you'll need to soak them first.

We ate this with a side of Trader Joe's Harvest Grains Blend, which is a mix of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa.  Yum!

Tofu and Veggie Skewers
(printable recipe)

Ingredients:

1/2 package extra-firm tofu, drained and pressed
1 sweet onion (such as Vidalia), cut into 1-inch chunks
1/2 green pepper, cut into 1-inch chunks
1/2 yellow or red pepper, cut into 1-inch chunks
Small zucchini squash, cut into 1-inch rounds
8 oz. whole button mushrooms, stems trimmed
8 oz. package cherry or grape tomatoes
Balsamic vinegar 
Salt and pepper
1 tbsp. Italian seasoning
Olive oil spray

2 servings cooked rice or other grain

Directions:

1. Press the tofu for about an hour to make sure all excess moisture has been removed.  Cut into 1-inch chunks and place in a bowl.  Sprinkle with Italian seasoning and toss to coat.  Set aside.

2. Skewer your veggies however you'd like.  If using tomatoes, however, place them all on the same skewer.  They will require a shorter grilling time than the rest of the vegetables.

3. Place the skewers on a cookie sheet or in a pan and drizzle with balsamic vinegar, turning to coat.  Sprinkle with salt and pepper.  Set aside to marinate for a bit.

4. Skewer your tofu chunks separately from your veggies, spritz with olive oil spray, and set aside.  Do not drizzle with balsamic vinegar.

5. Preheat gas grill to medium-high heat.  When it's ready, grill both the veggie and tofu skewers for 10-15 minutes, turning occasionally, until evenly grilled on all sides.  The tomatoes should only take about 6 minutes so add those to the grill after the veggies and tofu have been on for about 5 minutes.

6. When everything is done, combine it all on two plates over cooked grain of choice and serve immediately.

Serves 2.

Have you ever eaten black soybeans?

Grilled Vegetable Stackers

This dish is amazing.  It's fresh - made with vegetables and basil you can get at the farmers' market or from your own garden*.  It's simple - just balsamic vinegar and a little seasoning.  It's healthy - no oil needed. 

And, not to brag (much), doesn't it even look a little bit gourmet?

You can certainly get creative with different veggies but whatever you do, do not leave out the fresh basil leaves.  That is what absolutely makes this dish pop!

*I did add some jarred roasted red peppers because I had some in the fridge that I needed to use up.  They weren't from the garden but I highly recommend using them!  Next time, however, I'll just grill my own peppers using this technique.

Serve these with a side of cooked grains - such as Israeli couscous or quinoa - and steamed green beans or sauteed kale.

Grilled Vegetable Stackers
(printable recipe)

Ingredients: 

1 eggplant, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices or strips
2 large tomatoes, cut into thick slices
1/4 cup balsamic vinegar, plus extra for drizzling (if needed)
1 tbsp. pizza seasoning (mine is a blend of onion, bell peppers, fennel, oregano, garlic, basil, chili peppers, parsley, thyme, marjoram, celery flakes) or sub Italian Seasoning with some garlic powder and onion powder
1 roasted red pepper (packed in water, not in oil), sliced
Fresh basil leaves

Directions:

1. Place the eggplant and zucchini slices in a large flat container with a lid.  Pour balsamic vinegar over vegetables and sprinkle with pizza seasoning.  Stir and flip slices until everything is evenly covered.  Place lid on container and refrigerate for at least 1 hour.

2. Preheat your grill.  (We use a gas grill so it heats up pretty quickly.  If you use charcoal it will obviously take longer to get it fired up and ready to cook.)  Stack and wrap tomato slices in foil.

3. When the grill is ready, place eggplant and zucchini slices on grill grates along with the tomato packet.  Grill for 10 minutes over direct medium heat, turning veggies and tomatoes once.

4. Now it's time to stack everything up!  How you do it is up to you.  I made three 3 stacks and they were all layered differently.  Just be sure to get all your veggies, along with the basil.  If you want to drizzle a little extra balsamic on top go ahead - but I didn't think it needed it.  Serve immediately.

Makes 2 servings.

Garden Fresh Pasta Primavera

Brian decided he wanted pasta for dinner this week.  Usually when Brian wants pasta it's a jar of red sauce with minimal vegetables and lots of noodles.  I'm a veggie-lover and not a big noodle fan so I usually compromise by steaming a plate of broccoli and carrots and subbing those in for most of the noodles.  We still basically have the same dinner - with a little extra prep - and we're both happy.

Imagine my surprise, then, when Brian's pasta suggestion was NOT for the usual red sauce but for a veggie-packed pasta primavera!  So this recipe is actually his idea.  I tweaked it a tiny bit but for the most part it was all him.  This is also one of those recipes that we sort of made up as we went along so it's quite forgiving with measurements and ingredients.  You can use your cook's intuition and just have fun with it!  Definitely take advantage of whatever fresh veggies you have available.  'Tis the season!

Garden Fresh Pasta Primavera
(printable recipe)

Ingredients:

1 medium zucchini squash, sliced into 1/4-inch half moon shapes
1 meduim yellow squash, sliced into 1/4-inch half moon shapes
1 large carrot, peeled and cut into 2-inch long slices
1 bunch broccoli, cut into florets
1/2 pepper (yellow, red, or orange), cut into 2-inch long slices
1 pint cherry tomatoes, halved
1 tbsp. extra virgin olive oil
1/4 cup white wine, plus more if needed
1 lemon, juiced
Handful fresh basil leaves, torn
Fresh ground salt and pepper, to taste

2 servings cooked pasta

Directions:

1. Preheat a large skillet over medium heat.  Add olive oil and heat.  Once the oil is good and hot, add the squash, carrot, broccoli, and pepper.  Saute for about 5 minutes.

2. Add the white wine, lemon juice, and cherry tomatoes.  Stir and cover with a lid.  Cook for 5-10 minutes, stirring occasionally, adding more wine if the veggies start to stick.  Be careful not to overcook the veggies - you want them crisp-tender, not soggy. 

3. When most of the wine has cooked away and the veggies are cooked but still crisp, season to taste with salt and pepper and stir in fresh basil leaves.  Serve over cooked pasta.

Serves 2.

The best part of cooking with wine is (of course) drinking some along the way!

Banana Bread - Pure & Simple

Go ahead and call me crazy, but I don't think anything belongs in banana bread other than bananas.  That means no nuts, no dried fruits, and definitely - DEFINITELY - no chocolate chips!  Chocolate chips would be the quickest way to ruin a perfectly good loaf of banana bread.  Walnuts are forgivable - occasionally and in small quantities.  But chocolate chips?  I just don't think we could be friends anymore.  Ha ha, I joke.  Or do I?

As I was saying, I prefer my banana bread pure, simple, and unadulterated.  And all in all, pretty darn healthy.  My egg replacement is ground flax seed, so there is a bit of healthy fat from that but I use applesauce instead of oil so it's a very low-fat recipe.  It isn't the lowest in sugar but hey, we all have our vices.  Feel free to use less if you'd like.  You could also sub in whole-wheat flour for some of the white.  I can't vouch for the results but please leave a comment below if you try it.

I like to enjoy this for an evening snack with some tea but it's definitely healthy enough that you could have it for breakfast.  If you'd like to make muffins instead of a loaf, pour the batter into 12 muffin cups and bake at 350 degrees for about 20 minutes. 

This recipe is adapted from the Better Homes & Gardens New Cookbook: 11th Edition.

Basic Banana Bread
(printable recipe)  

 Ingredients:

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. cinnamon

1 tbsp. ground flax seed

3 tbsp. water

1 cup mashed banana (about 3 very ripe bananas)

3/4 sugar (I prefer Sucanat)

1/4 unsweetened natural applesauce

1 tbsp. old-fashioned oats

Directions:

1. Preheat oven to 350 degrees F.  Grease the bottom and sides of a 8x4x2-inch loaf pan and set aside.

2. In a medium bowl, combine flour, baking powder, baking soda, and cinnamon.  Make a well in the center and set aside.

3. In another bowl, combine the flax seed and water and whisk well.  Add the mashed banana, sugar, and applesauce and stir to combine.  Add wet mixture to the dry mixture and stir until just combined.

4. Pour into prepared pan.  Sprinkle oats over the top and bake for 50-55 minutes or until wooden toothpick inserted in center comes out clean.  Cool in pan for 10 minutes before removing to wire rack.  Allow to cool completely.  Wrap tightly and store in refrigerator.  As with most quick breads, this is best enjoyed the next day.

Makes 1 loaf.

Do you put chocolate chips or nuts in your banana bread?

* If you ARE one of those people, you can add about 1/2 cup walnuts and uh, I don't know how many chocolate chips.  Those have never entered my banana bread so I wouldn't know.  But you can Google it.