Tag Archives: Cooking

Weekly Plant-Based Dinner Plan, August 24 – 28, 2015

Check out this week of meals planned and laid out by one of my favorite websites. Hoping to bring you great meals and recipes on a regular basis.

Click the link below for all of the information.

 

A week’s worth of plant-based (vegan) dinner ideas featuring soft tacos, tofu skillet, quinoa salad, basil and tomato pasta, and basil and tomato pizza.

Source: Weekly Plant-Based Dinner Plan, August 24 – 28, 2015

8 Tasty Vegan Salad Dressings

Once again we have some great vegan recipes from our friends at VegKitchen.com. Check them out and give a try. We would love to hear from you in the comments to this post on how they worked out for you and your family.Here are 8 vegan salad dressings including vegan ranch, French, parsley, green goddess, sesame-ginger, tangy tahini, and spinach & basil pesto.

Source: 8 Tasty Vegan Salad Dressings

Meatless Day: Try the OBD Black Bean Burger w/ Chipotle Slaw

Make one of your days a meatless one with this incredible recipe for a black bean burger topped with a smoky, delicious chipotle slaw. Give it a chance and make a day a week a meatless one with the OrganicBabyDaddy.

 

PREP: 25 MIN. + CHILLING

COOK: 10 MIN.

YIELD: 4 SERVINGS

 

1 can (15 oz.) black beans, rinsed and drained

6 Tbsp. panko (Japanese) bread crumbs

¼ cup finely chopped onion

¼ cup finely chopped sweet red pepper

¼ cup minced fresh cilantro

2 egg whites, lightly beaten

1 garlic clove, minced

¼ tsp. salt

2 Tbsp. red wine vinegar

1 Tbsp. plus 4 tsp. olive oil, divided

1 tbsp. minced chipotle pepper in adobo sauce

1 ½ cups coleslaw mix

2 green onions, chopped

4 whole-wheat hamburger buns, split

 

  1. In large bowl, mash beans. Add panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl, whisk the vinegar, 1 Tbsp. oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving.
  3. In a large nonstick skillet, cook burgers in remaining oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160 degrees. Serve on buns with slaw

Nutrition Facts:
1 burger equals 327 calories, 10g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 48g carbohydrate, 9g fiber, 12g protein.

Diabetic Exchanges:
3 starch, 1 ½ fat, 1 lean meat.

Rosemary Sweet Potato Fries

While experimenting with various recipes for use on the food truck, I came across this one for a side dish that can go well with burgers, sandwiches and as a small meal all to itself. Check it out, cook em and give me your feedback.

PREP: 15 MIN. BAKE: 30 MIN.

YIELD: 4 SERVINGS

3 Tbsp. olive oil

1 Tbsp. minced fresh rosemary

1 garlic clove, minced

1 tsp. cornstarch

¾ tsp. salt

1/8 tsp. pepper

3 large sweet potatoes (about 2 ¼ lbs.), peeled and cut into ¼-in. julienned strips

 

  1. In a large resalable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat

     

  2. Arrange in a single layer in two 15-in. x 10-in. baking pans coated with cooking spray. Bake uncovered, at 425 for 30 – 35 minutes or until tender and lightly browned, turning ovvassionally

 

Nutrition Facts: 1 serving equals 256 calories, 10g fat (1g saturated fat), 0 cholesterol, 459mg sodium, 39g carbohydrate, 5g fiber, 3g protein.