Tag Archives: vegetarian

Crockpot Meets Curry Powder

31 May

Curry powder has intrigued us for far too long.
We hear so many people raving about it.
And we hear so many people dissing it.
We needed to try it out for ourselves.
So we went to the grocery store.
Bought some curry powder.
And searched high and low to figure out just how to use it for the first time.
We searched, and we searched.
And then…
We found it.

Cauliflower Crockpot Chickpea Curry
Adapted slightly from Kath Eat’s

Ingredients:
3/4 of a head of cauliflower, cut into pieces
1 large sweet potato, cubed
1 can of chickpeas, rinsed
2 large carrots
2 pieces of celery
1 can of muir tomato paste
1 tsp garam masala
1 tsp curry powder
1 tsp smoked paprika
1/2 tsp salt

Directions:
Throw everything into a crock pot on low for 3 hours. 30 minutes before serving, turn to high.
Pair with a serving of bulgar wheat, toasted coconut, a dollop of plain yogurt, and cashews.

We want to know, have you ever experimented with curry powder before? If so, what did you make that is worth sharing?

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Product Review: Falafel

12 Feb

The best thing about buying a product is knowing other people’s personal review on the product. That is why we love to share some of our newest food finds with you to let you know what we think of them.

The other day we came across a package of falafel mix at the grocery store. We usually like to make things from scratch but after checking the ingredients list on the back we realized we actually recognized every ingredient! Have you ever looked at an ingredient list before and not recognized over half of them? We have, so that is why we try really hard to watch ingredients because we love knowing exactly what we are putting in our bodies. We’ve come to realize that the less ingredients, the better!

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The package directions were for fried or baked falafel. We went with the baked method because we try to avoid fried foods. Have you ever ate fried food and actually felt good after? Nope? Thats what we thought. Anyway the recipe was simple and the directions were easy to follow.

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The package made enough falafel to be used for two separate meals for us. On monday we decided to add falafel to a spinach salad topped with fresh vegetables, the Good Bean sea salt roasted chickpeas, and homemade Taziki sauce made with greek yogurt! Since the falafel were previously baked we simply heated the patties in our toaster oven for about 6 minutes and then crumbled them on top of the salad. Such a great salad!

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Later this week we’re making a wrap with the rest of the falafel! We’re planning to stuff a whole wheat tortilla with grated carrot, red onion, spinach, falafel, and taziki sauce. I’m sure it will be delicious. Next time you’re grocery shopping keep your eyes out for this falafel mix! It is definitely something great to have on hand for a quick and healthy meal option!

Spaghetti Squash Tofu Bowls

5 Oct

Tis the season for spaghetti squash. We simply cannot get enough of this magnificent and quite magical vegetable. By roasting it at 350 for 45 minutes to an hour in the oven it can then be incorporated into many different recipes. A few days ago we choose to create a basic spaghetti squash but with a twist; tofu parm with some kicked up sauce.

Ingredients:
2 servings of firm tofu
1 egg white
1/3 cup panko bread crumbs
1 spaghetti squash (cut into two equal halves)
1/2 cup kicked up sauce, or any other type of pasta sauce will do
1 large pinch of red pepper flakes
1 cup zucchini
1/2 cup mozzarella cheese for top

Directions:
1. Slice up the tofu into small cubes and each piece into the egg white and the bread crumbs. Then place on a lightly greased baking sheet.

2. After dipping all of the tofu cubes into both the egg white and the bread crumbs, bake them in the oven for 20 minutes at 350 degrees.

3. Meanwhile you want to be cooking the spaghetti squash at 350 degrees for 45 minutes to an hour.

4. After spaghetti squash is roasted and cooled for a few minutes, you want to get a fork and turn the squash into spaghetti like strands. Be careful not to break the skin of the squash because you want to keep that as your bowl.

5. Next, you’re going to build your pasta bowl! First place the spaghetti squash evenly back into the two halves. Next drizzle an 1/4 cup spaghetti sauce over the pasta. Then you want to place the baked pieces of tofu on top of each bowl. Next, evenly divide the zucchini on top. ** To finish, sprinkle 1/4 cup cheese and a pinch of red pepper flakes.

** if you wish to have your zucchini cooked more, sauté it on the stovetop before placing it into the squash bowls

6. Put the bowls back into the oven and bake for another 10 minutes at 350 or until cheese is melted. We turned our broiler on for the last few minutes to make sure the cheese was melted!

7. Take a deep breath, relax, and dig in to your beautiful creation. We loved it so much we’ll definitely be making it again sometime soon!

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Now how good does that look!

Question of the day: What do you make with your spaghetti squash? We’re always looking for a new recipe to try out! Let us know.

Teriyaki Tofu

5 Oct

After a crazy day filled with classes and school work we always like to save enough time to make a nice homemade dinner. Tonight was no different. What did we decide on.. Tofu Stir Fry!

Ingredients:
2 servings of firm tofu
1 pineapple ring
2 cups of zucchini
1/4 of a red bell pepper
2 tablespoons of Organic Ville Island Teriyaki Marinade
2 cups of broccoli
1/2 cup of brown rice
Pam cooking spray

Directions:
1. Spray a large frying pan with Pam and add the zucchini wedges and bell pepper and cook on medium heat for about 8 minutes

2. Spray a smaller frying pan with Pam and add the 2 servings of tofu cubed and cook for about 5 minutes on each side.

3. Meanwhile cook the brown rice according to the directions on the package. (I swear by simmering the rice covered for 20 minutes on low and then remove it from the heat and let it sit with the lid on for 10 minutes-it always makes perfect brown rice!)

4. Once the tofu and zucchini are cooked, combine them in the large frying pan and add the pineapple ring, 2 tablespoons of teriyaki marinade and cook on low until heated and mixed thoroughly.

5. Finally serve with the brown rice and broccoli.

Enjoy!

Nutritional Info: less than 400 calories for this amazing and satisfying stir-fry!

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