Hello Everyone! I know I have been MIA lately. But here is an awesome recipe I made today. SO YUMMY!
What you’ll need (if you can get everything organic, even better):
1 1/5 cups of your favorite tomato pasta sauce (I like a mushroom sauce)
1 cup Daiya cheese shreds (I used cheddar style)
Salt and pepper to taste
A little bit of Coconut oil (or olive oil)
Pre-heat over at 425 degrees
1. Slice the eggplant and sauté the eggplant in the coconut oil until the eggplant cooks a little bit
2. Chop the carrot and cucumber
3. In a small baking pan, add the sauteed eggplant, carrot, and cucumber. Mix in the sauce and add the cheese on top.
4. Bake at 425 degrees for about 20-25 minutes
5. Enjoy! Makes about 4 portions.
Since I’m logging all my food I can tell you the nutritional facts…you’ll be amazed at how many calories in each serving….
1 serving has 179 calories!! (Might fluctuate based on the tomato sauce you used)
I had a 1/2 cup spinach with a bit of low cal dressing and 1/2 avocado.
I made some delicious teriyaki chick’n strips from Gardein. Their stuff is so good!
I paired it with some black beans, lettuce, and ripe plantains.
Follow the directions on the bag for the chick’n, very simple, just stir fry it and add the sauce that comes with it.
The maduros, I found at my local grocery store. Just microwave those and that’s it!
Super simple! Enjoy!
Delcious meal and super easy!
Noodles: These are all tofu noodles, no wheat. They are already prepared so no big hassle cooking them.
In a small pan, cook on medium some marinera sauce with diced tomatoes and garlic. After rinsing the noodles with water, add the noodles and let it all simmer. When done, top off with some Daiya Cheese.
Sweet Potato: After rinsing the potato, put it in the microwave at “baked potato” setting. When it’s done, peel and mush the potato. Add vegan butter and brown sugar.
Chick’n: Gardein chick’n is the best! Cook in a pan at medium fire until done.
Tonight we had Gardein Mandarin Orange Crispy Chick’n with some Kale salad, and hummus.
You can find this brand in the meat frozen isle. It’s very easy to make. The meal comes with a little pouch with the sauce and you just cook it with the chick’n. Then I added some raw kale with some salad dressing and hummus. Dinner in minutes.
Tonight I had the Amy’s Organic Lentil Soup with some white rice and a banana.
Amy’s Soups never disappoint me. The soups are always delicious and do not taste canned at all. They are seasoned with onions, tomatoes, potatoes, peppers, and other spices. The rice is instant made and the banana was just perfect.
Yes! You read right! Coconut shrimp. Totally vegan and totally delicious. A brand called Sophie’s Kitchen specializes in making vegan “sea food”. They have shrimp, fish filets, breaded shrimp and all sorts of other yummy food.
To make the shrimp, follow the recipe in the back of the carton. It’s very easy, just pan fry the shrimp in olive oil.
Kimchi is Korean marinaded Cabbage. It’s very good and a little spicy. You can pair this up with tofu or shrimp or any other protein.
The sweet potato I made in the microwave on “baked potato setting”. I added vegan butter and some brown sugar.
I hope you enjoy!
Tonight we made a full chinese dinner!
Turn on the oven and follow the instruction for the type of spring rolls you bought. Any brand will do fine as long they’re SPRING rolls and not egg rolls. Big difference.
I started with cubed firm tofu, Simply Asia General Tso stir fry sauce, broccoli, and frozen spring rolls.
In a medium pan with some oil put the tofu to cook. After a few minutes add the General Tso sauce and let it cook.
Let it simmer until the tofu is cooked and add the broccoli to cook on top of the tofu.
You can make some white rice to go along with it. It was delicious!