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One-Pot Spaghetti with White Beans & Spinach

31 Mar

I love the idea of one-pot cooking.  It is just so fascinating to me.  One pot to cook with… one pot to clean?!  Heaven.

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One-Pot Spaghetti with White Beans & Spinach

Serves 6

 

1/2 large yellow onion, chopped small

3-4 cloves garlic, minced

1 (14 ounce) can crushed tomatoes, low or no salt added

1 to 1 1/2 Tbsp Italian seasoning

1 vegan bouillon cube, no salt added, crumbled

Pinch red pepper flakes, to taste

Fresh ground black pepper, to taste

1/2 to 1 tsp sea salt

3 cups water

1 box dried spaghetti

1 (15 ounce) can white beans

2 cups fresh organic baby spinach

 

Directions:

 

In a large pot, layer in the onions, garlic, canned tomatoes and dried ingredients, breaking the spaghetti if necessary (I broke all of the spaghetti noodles in half).  Pour the water over top.

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Turn the heat to medium-high and bring to a boil; lower the heat and let simmer with a lid.  Stir occasionally to prevent the spaghetti from sticking to the bottom of the pan.

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Cook for 10-12 minutes, or until the spaghetti is cooked al dente and the liquid has thickened into an amazing sauce; turn off the heat and add the spinach and white beans.  Stir and let the spinach wilt.

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Enjoy immediately and tomorrow for leftovers.  The taste just gets better with age :D

Thursday MPM Update + Italian Marinated Tofu

16 Jan

Monday

Meal 1: Tempeh Burrito

Meal 2: Chk’n Patty with Roasted Potatoes and Brussels Sprouts + Salad with Green Olives & Sunflower Seeds

Tuesday

Meal 1: Peanut Butter and Cacao Smoothie

Meal 2: White Bean Hummus & Caramelized Onion Panini <– INSPIRED BY…

Meal 3: Bowl of Cereal with Almond Milk :D

Wednesday

Meal 1: Coconut Yogurt

Meal 2: Scrambled Tofu with Caramelized Onions & Sriracha Cheddar

Meal 3: Quinoa Bowl with Spinach, Roasted Cauliflower, Chickpeas & Cheddar Sauce

Thursday

Meal 1: Italian Marinated Tofu (recipe below) Scrambled with Broccoli & White Cheddar [PHOTO]

Meal 2: Mashed Chickpea Salad Sandwich

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Meal 3: Brown Rice Pasta with Chickpeas, Italian Baked Tofu and Veggies

For more meal planning inspiration, follow me on Pinterest – Meal Plan Monday

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Italian Marinated Tofu

Serves 2

2/3 block sprouted extra-firm tofu, pressed dry and cut into small cubes

3 tablespoons olive oil

1-2 tablespoons apple cider vinegar

2 teaspoons Italian seasoning

1 teaspoon sea salt

1-2 teaspoons soy sauce

Directions:

Whisk together all ingredients (except for the tofu) in a glass dish that has a fitted lid.  Add the tofu, put a lid on the dish, and shake well to be sure all the tofu is coated.  Let marinate in the refrigerator for a few hours, up to overnight.

Bake at 350-375 degrees Fahrenheit on a parchment lined baking sheet for 15 minutes, flip tofu, then bake another 10-12 minutes, or until crisp.  Enjoy!

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BBQ Tempeh Burrito + Meal Plan Monday Week 1 Results!

12 Jan

In my opinion, meal plan Monday (MPM) was a success.  Though meals were changed and snacks were omitted, I still used MPM as a guideline everyday and it helped.  This coming week I plan to use what I have experienced from last week to construct the new meal plan.  I’m very excited (:

Results/Changes

Monday:

Breakfast: Mixed Berry and Banana Smoothie

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Lunch: Quinoa & Tempeh Bowl with Steamed Kale and Roasted Sweet Potato & Carrots topped with Lemon Dressing

Dinner: Freezer Meal = Flatbread Company Vegan Harvest Pizza + Salad

Snacks: Crackers with Sriracha Cheddar from Door 86 Vegan Cheese and Cinnamon Toast with Peanut Butter

Tuesday:

Breakfast: Peanut Butter & Carob Smoothie

Lunch: Quinoa & Lentil Bowl with Roasted Carrots Sweet Potato and Steamed Kale with Lemon Cannellini Dressing & Avocado

Dinner: Out to Eat!

Snacks: Soy Yogurt

Wednesday:

Breakfast: Scrambled Tofu Strawberry Blueberry Smoothie & Cinnamon Toast with Earth Balance

Lunch: Brown Rice & Kidney Bean Bowl with Shredded Carrots, Corn and Steamed Green Beans with Tahini Herb Dressing Barley and Vegetable Soup

Dinner: Plated Meal: Tofu Stir Fry Bean Fajitas

Snacks: Carrots & Peanut Butter and Cashews Soy Yogurt

Thursday:

Breakfast: Butter Toffee Oatmeal

Butter Toffee Oatmeal

Lunch: Leftover Plated Meal: Tofu Stir Fry

Dinner: Chickpea Cashew Curry with Red Bell Pepper & Carrots Served over Rice Plated Meal: Tofu Stir Fry [ PHOTO ]

Snacks: Celery & Peanut Butter and 2 Oranges Soy Yogurt

Friday:

Breakfast: Strawberry and Blueberry Smoothie Mexican Tofu Scramble

Mexican Tofu Scramble

Lunch: Leftover Plated Meal: Tofu Stir Fry

Dinner: Quinoa Pasta with Door 86 Cheddar Cheese and Broccoli Chickpea Cashew Curry with Red Bell Pepper, Peas & Onion Served over Soba Noodles

Snacks: Almonds and Soy Yogurt

Saturday:

Breakfast: Strawberry and Banana Smoothie

Lunch: Brown Rice & Lentil Bowl with Roasted Broccoli and Cauliflower Tempeh Noodle Soup from Underground Bakery

Dinner: BBQ Tempeh Tacos with Peppers & Onions and Salad Pasta with Meatless Meatballs and Tomato Sauce + Garlic Bread & Salad

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Snacks: Walnuts and Soy Yogurt

Sunday:

Breakfast: Funfetti Pancakes!

Funfetti Pancakes

Lunch: Hearty Salad Sliced Red Bell Peppers & Pretzel Sticks with Basil Hummus

Dinner: Chk’n Nuggets and Tater Tots with Broccoli and Salad BBQ Tempeh Tacos with Peppers, Cauliflower and Onion Served with Quinoa and Beans

Snacks: Bell Pepper & Hummus and 2 Oranges

For more meal planning inspiration, follow me on PinterestMeal Plan Monday

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Inspiration for tonights dinner comes from Sunday Morning Pancakes.  See it pinned HERE.

BBQ Tempeh Burrito

Serves 2

 

1 package tempeh

2 teaspoons avocado oil (or any oil you prefer)

1/2 cup BBQ sauce, either jarred or homemade

1/4 cup water

1 bell pepper, sliced

1/2 yellow onion, sliced into half moons

1 cup shredded greens

Avocado, as garnish

Tortillas

 

Directions:

In a medium nonstick skillet, heat the 2 teaspoons oil over medium heat then add the sliced onions.  Cook 3-4 minutes, or until softened; add the bell pepper and cook a few minutes more.  Crumble the tempeh into the pan and add the BBQ sauce and water, stir well and bring to a simmer.  Let the mixture simmer for about 5 minutes, or until warmed throughout and thickened.

Assemble the tacos by topping each tortilla with greens then dividing the BBQ tempeh mixture evenly, garnish with avocado if using.  Enjoy!!

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