Chili Roasted Brussels Sprouts with Vegan Chipotle Hollandaise

These are so good. SOOO GOOD that I may go to Costco AGAIN this week to get more Brussels sprouts because we ate them all. Seriously. And I don't even want to go back there at all. But I would brave it for these.

Chili Roasted Brussels Sprouts with Vegan Chipotle Hollandaise

Chili Roasted Brussels Sprouts

1 lb brussels sprouts, sliced in half
1 tsp chili powder
1/4 tsp salt
1 tsp oil (leave out if you don't do oil) 

Preheat oven to 410 degrees. Line a baking sheet with parchment or a silpat baking mat.
Toss the brussels sprouts with the chili powder, salt and oil and spread out on the pan. I like to put them cut side down but thats a bit persnickity so do whatever you want. 
Bake for 25-30 minutes or until nice and toasty. 

Vegan Chipotle Hollandaise

1 package mori nu silken tofu
juice 3 small lemons
1 tsp salt
1/2 cup water
3 TBSP nutritional yeast 
2 TBSP neutral oil (leave out if you don't do oil!)

1 chipotle in adobo sauce (remove the seeds if you like) 

1 pt per 1/4 cup

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Mexican Restaurant Style Rice (vegan!)

Alright I had no other idea what to call this. It's like the stuff you get at Mexican/Tex Mex restaurants. So that's what I'm calling it. The end. Oh wait, not the end - it's super yummy and the recipe is below! 

Mexican Restaurant Style Rice (vegan!)

 

This makes a freaking ton. Don't worry about that though. The leftovers are awesome and someone will eat them. 
 

Mexican Restaurant Style Rice (vegan!)

Mexican Restaurant Style Rice 

2 & 1/2 cups long grain white rice *about 1 lb* (nope, not brown.)
2 Tbsp oil (to cook the rice in - I guess you can try to leave it out but...)
1 - 14oz can chopped tomatoes
1/2 large onion, chopped
1/2 jalapeno, chopped (optional or you can use the whole thing depending on your family) 
3 cloves garlic
2 & 1/3 cups vegetable broth
1 & 1/4 teaspoon salt
1 can corn, drained (totally optional) 
1/4 cup cilantro, minced 
lime juice to taste 

Heat the oil in a large pot over medium heat and add the rice. Stir it up to coat the rice and cook until the rice is all nice and toasty - 8-10 minutes. 

Meanwhile blend up the chopped tomatoes, jalapeno, garlic, vegetable broth and salt until smooth and set aside. 

Once the rice is all toasted add in the tomato sauce (carefully! That stuff will spit at ya!) and bring it up to a boil. Once boiling turn it down to low, put on a lid and simmer until the rice is tender. Should take 15-18 minutes. 

Once the rice is done add in the corn and cilantro. Stir it up (or fluff - whatever you call it.) and serve it up! Don't forget to add a bit of lime juice on it if you like. 

Serving size - 1 cup - 5 WW points per serving 
 

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Jackfruit Taquitos with Avocado Cucumber Salsa

Vegan Jackfruit Taquitos with Avocado Cucumber Salsa

I wasn't really planning on writing the jackfruit taquito recipe because I just wing it so here is the formula I follow when I'm making jackfruit. Then I'll give the directions to bake them up for a super delicious meal! (**I'll post the rice recipe soon too!) 

Jackfruit Taquitos with Avocado Cucumber Salsa (vegan!)

Yup, that's vegan and it's freaking delicious. 

Jackfruit Taquitos with Avocado Cucumber Salsa (vegan!)

Jackfruit Taquitos
I usually do 5-6 cans of jackfruit at a time so increase by however much but this is the formula for each can of young jackfruit (get the stuff in brine not syrup!)  

1 can young jackfruit in brine, rinsed well (You can find this at Asian markets or on Amazon on the link provided)
2 teaspoons coconut oil (yes, duh, leave it out if you don't use oil. The coconut oil just makes it ultra indulgent and makes it taste more like a meaty product. I've made it with and without and either works!) 
2 teaspoons chili powder 
salt to taste (I like lots of salt soooo start with 1/4 teaspoon and add more as necessary. Yes you can taste it before cooking it in the oven.) 

Preheat your oven to 415 degrees. Line a baking sheet with parchment paper or a silpat baking mat. 
Bring a big pot of water to a boil and add the jackfruit. Boil for 10-15 minutes or until it has softened up quite a bit. This also helps get some of the briney taste out of it. Drain and mash up with a potato masher to quickly. Anything that doesn't shred easily you can chop with a knife or whatever you've got. I just use my fingers if there is a big chunk bothering me. Mostly I don't worry about it because it will taste fine. 
Toss the jackfruit with the remaining ingredients and spread out on the baking sheet. Bake for 25-30 minutes or until it starts to get toasty crispy around the edges of the pan.

Now you can do whatever you want with the stuff. Add BBQ sauce for bbq sandwiches! OR make these taquitos. 

If you're making taquitos leave your oven on at 415 degrees. Clean off your baking sheet. 

Now heat up several corn tortillas. You can make 6-8 taquitos for every can of jackfruit. You will also want some salsa to add to the jackfruit for the taquitos. I use about 1/2 cup per can of jackfruit give or take. 

Take your jackfruit and mix in the salsa. Spread a bit less than 1/4 cup of the jackfruit on the warmed corn tortilla and roll up. Place it seam side down on the baking sheet and continue on the with the remaining tortillas and jackfruit mixture. 

Bake for 18-20 minutes or until they start to brown on the edges. 

Taquitos are 2 WW points each using this method! Yum!

Take out and serve with some of this delicious Avocado Cucumber Salsa (or whatever you want. Guacamole would be great too!) 
 

Avocado Cucumber Salsa

Avocado Cucumber Salsa 
(mix up the following in a large bowl) 

1 cup diced cucumber 
1 cup diced tomato
1 cup diced avocado
1/2 cup corn (canned, fresh or thawed frozen - it doesn't matter!) 
3 sliced green onions
1/4 cup minced cilantro
1 jalapeno minced (optional and optionally remove the seeds for less heat if you like!)
juice of one big fat juicy lime
salt to taste

Mix, serve and eat! It should last a day or so in the fridge because of the avocado but you will probably eat it first. 

Serving size 1/2 cup - 2 WW points per serving

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Vegan Cheesy Artichoke and Greens Casserole

I make this casserole at least once a week right now. It's super flexible - you can use whatever greens, beans and grains you want. You can add in more veggies, you can switch up the seasonings, whatever.. the ratios work really well with any combination of things! 

Vegan Cheesy Artichoke and Greens Casserole


Vegan Cheesy Artichoke and Greens Casserole

3 cups cooked grains - brown rice and barley both work well! I haven't used others yet.
1 lb fresh spinach
1 bunch kale, stemmed and chopped
1 can drained chickpeas

1 can drained and chopped artichoke hearts
1/3 c raw almonds
Juice of 1 lemon

1 tsp mustard
1 - 12 oz package silken tofu (like mori nu)
1 tsp salt
2/3 c water
1 clove garlic
1/2 c nutritional yeast flakes
 

Preheat oven to 400 degrees. You'll want a 9x13 casserole dish for this or just the biggest thing you've got.
Steam the spinach and kale until wilted and then squeeze all of the extra moisture out. I like to run a knife through it a few times (that means chop it, yall!) Throw that in the biggest bowl you've got. Add the chickpeas, chopped artichoke hearts and cooked grains to that. 
Now blend the almonds, lemon juice, mustard, silken tofu, salt, water, garlic and nutritional yeast until its as smooth as you can get it. The cool thing here is that it doesn't have to be ultra smooth - a little texture will work out just fine.  
Now pour the sauce into the huge bowl and mix everything together. Dump it into your casserole dish, smooth out the top if you like and put it into the oven. 
Bake for 35-40 minutes or until it starts to brown around the edges and its warm throughout. That brown edge part is the BEST!!! 

Then ya know.. eat it. Yum!

(The tomato cucumber salad in the picture is just some slices of cucumber, tomatoes and onion sprinkled with salt and white wine vinegar. It's easy as heck and super delicious. Make it too.) 

Makes 8 servings - 5 WW points each (with brown rice or barley as the grain)

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Vegan Roasted Broccoli Pesto Pizza with Tomato

So you may have noticed that I'm posting a lot. I'm not laying out fancy pictures or anything like that anymore. WHY? WELLL I'm doing this for ME! I always want to come back and see what I made or find the recipes. This way I always have them ready for me. And why the heck shouldn't I share it with yall too? Seriously though this pizza is delicious, simple and super healthy. How super healthy? It's got kale, spinach, broccoli and tomatoes on it for one thing! Also some yummy avocado and stuff so yeah. Make it. Get on that. Do it.

Vegan Roasted Broccoli Pesto Pizza with Tomato

1 cup Roasted Broccoli Basil Pesto
1 large tomato, sliced thin
1 handfull spinach leaves
1 pizza crust - I used Molinaro's (got it at Costco) but use whatever you have! 
pinch of salt
pinch of garlic powder, optional 

Preheat oven to 420 degrees. Place the pizza crust on a pan lined with a silpat liner or parchment paper. Spread 1 cup of pesto over the crust, top with spinch and tomato slices then sprinkle with a bit of salt and garlic powder. 
Cook for 15-18 minutes or until all toasty and delicious. YUMM!!!!

With this combination of pizza crust, veggies and sauce it was 5 WW points for 2 slices (1/4 of the pizza) 
 
Here's a picture the pizza crust I used!

Molinaro's Pizza Crust - vegan (found at Costco)
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