Month: August 2019

Green Beans Almondine

Ingredients

  • 3/4th cup of water
  • A 12 ounce bag of frozen green beans
  • 1/4 cup chopped almonds
  • 1 1/2 tablespoons of vegan butter
  • juice of 1/2 lemon
  • 1/2 teaspoon of coarse salt

Steps

  1. Bring water to a boil in a large skillet. Add the green beans. Cover and cook on medium heat for 4 minutes until beans are crisp and tender. Drain beans and set aside.
  2. Chop almonds in a food processor.
  3. Melt butter in same skillet, add almonds, and saute them for a few minutes until they start to brown.
  4. Put the green beans back in the skillet and toss to coat them with the buttery almonds.
  5. Turn off heat and drizzle lemon over beans.
  6. Season with coarse salt.

Adapted from “The Wicked Noodle.”

Pan Roasted Corn

Ingredients

  • 1 tablespoon canola oil
  •  2 pkg. (16 oz each) frozen whole kernel corn
  • 1/2 teaspoon chili powder
  •  1/4 teaspoon salt
  •  1/8 teaspoon ground black pepper 
  • 1/8 teaspoon turmeric

Steps

  1.  Heat oil in large nonstick skillet over medium-high heat.
  2.  Add corn and cook about 12 minutes or until  corn starts to brown, stirring occasionally. 
  3. Stir in chili powder, salt, pepper and turmeric.

Optional: add 2 tablespoons of chopped jalapeño to oil, add chopped cilantro and lime juice before serving.

Vegan Bacon, Lettuce and Tomato Sandwich

Ingredient

  • 1 package Upton Bacon Seitan, makes about 5-6 sandwiches.
  • 1 tablespoon olive oil
  • Aldi Fit and Active 35 calorie whole wheat bread toasted
  • Lettuce spring mix
  • Tomatoes, sliced
  • Veganaise

Steps

  1. In large pan, heat vegan bacon in oil until slightly crisp.
  2. Add tablespoon veganaise to one slice of bread.
  3. Add heaping amount of spring mix.
  4. Add 1-2 tomato slices.
  5. Add with 2-3 slices heated vegan bacon.
  6. Top with slice of toast.

Pasta Aglio Olio with Veggies

Ingredients

  • 1 cup chopped steamed broccoli
  • 1 cup chopped mushrooms
  • 8 cloves garlic, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 cup chopped fresh flat parsley
  • 16 ounces uncooked linguine
  • 1/2 teaspoon salt
  • 2 Tbsp. pasta water
  • 1/2 cup olive oil
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1/8 teaspoon black pepper
  • Sea salt to taste
  • Juice of 1/2 lemon
  1. Chop broccoli, mushrooms, garlic, parsley and halve cherry tomatoes. Steam broccoli and set aside.
  2. Cook pasta according to package directions, adding 1/2 teaspoon salt to water. Reserve 2 Tbsp. pasta water. Drain and return to pot.
  3. Combine garlic, mushrooms and olive oil in a cold skillet. Cook over low-medium heat to slowly toast garlic.
  4. Stir pasta water, red pepper flakes, black pepper, and sea salt into the pasta. Add in olive oil garlic/mushroom mixture and broccoli. Add tomatoes, lemon and parsley. Stir until combined.

Optional: To save time, omit broccoli, mushrooms, cherry tomatoes and top pasta with vegan parmesan cheese.

Vegetarian Chili

Ingredients

  • 1 tablespoon of Olive Oil
  • 1 package of Morning Star Vegan Veggie Crumbles
  • 2 10.75 oz. cans Aldi’s tomato soup
  • Vegetable broth, fill 2 empty soup cans
  • 2 cans Aldi’s diced tomatoes with basil, garlic, and oregano
  • 1/2 package of Aldi’s Stonemill 30% Lesss Sodium McCormick chili seasoning mix
  • 1 tsp. chili powder
  • 1 1/2 tsp. cocoa powder
  • 2 cans Aldi’s dark red kidney beans, rinsed and drained.
  • 1 can Aldi’s black beans, rinsed and drained.
  • 1 can Aldi’s pinto beans, rinsed and drained.
  • 1 can Aldi’s northern beans, rinsed and drained.
  • 2 cups cooked brown rice


Steps

  1. Heat olive oil in a large pot.
  2. Break veggie crumbles into pot and heat until most moisture is gone.
  3. Add tomato soup, broth and tomatoes. Bring to boil and reduce heat to low.
  4. Mix in chili mix, chili powder, and cocoa powder.
  5. Add beans.
  6. Simmer for  15-20 minutes.

Serve chili with a little brown rice and chopped green onions.