Shocked that I might be full after just half of this serving size. I continued to eat of course until I was stuffed of this goodness. Another yummy Happy Herbivore meal plan recipe that will now be a weekly staple at the Wonderful residence: Roasted Veg Mini Pizzas (serves 1)
- 2 whole-wheat Pita Pockets
- 1/2 C marinara sauce
- 1 C zucchini
- 1 tomato, diced
- 1 onion, sliced
- 3 1/2 T nutritional yeast or vegan parm
- sliced black olives (optional)
Spread a thin layer of marinara sauce over the top of each pita. Not too much or you will just have soggy bread, icky. Top with squash, tomato and onion. Bake in 400 degree oven for about 10 minutes (check at 5) until everything is warmed and browning slightly. I placed my pitas directly on the oven rack to get a crispy “crust.” Sprinkle with olives, nutritional yeast, or vegan parm (shown in photos). Don’t forget the Frank’s Red Hot!
418 calories for 2 pita pizzas, 4.8g fat, 77g carbs, 24g fiber, 20g sugars, 30g protein.
Posted in Happy Herbivore Meal Plan, Less is more, Meatless Monday, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged Frank's Red Hot, Happy Herbivore, roasted veg mini pizzas, roasted veggie pizza, vegan pizza, veggies
Sometimes I just don’t have time for extensive dinner prep and if I make one more decision in a day my head will explode; enter, Cheater Buffalo Chicken Salad.
- 2 Boca Spicy Chicken Patties
- 1/2 pound mixed greens
- 1 red bell pepper, diced
- 5 green onions, greens only diced
- 1 medium cucumber, seeds removed, peeled and diced
- 1/4 C ranch or green goddess dressing, diluted with 3 T cold water or milk
- 3 T Frank’s Red Hot sauce
- 2 T shredded cheese
Super simple plan: bake chicken patties according to package instructions, cut into bite-sized pieces. Assemble veggies into 2 medium bowls, top with baked chicken pieces, top with dressing made from ranch, water and Frank’s Red Hot; plus shredded cheese.
The beauty of this salad as you can use whatever you have on hand in the fridge. Heck you can even mix up the chicken patty for a black bean burger or any other faux veg protein for that matter.
Posted in Dinner, Fridge Finds, Leftovers, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Salad, Vegetarian
Tagged bell pepper, boca chicken patty, cucumber, Frank's Red Hot, green goddess, Green Onions, mixed greens, quick cooking, ranch, salad, veggies
Dear Frank’s RedHot,
Thank you for choosing simple ingredients and powerful flavors to create your sauce. I eat that shit on everything, for real. Here’s my Super Bowl Sunday dinner: grilled sharp cheddar/swiss cheese on home baked bread with a side of Frank’s Red Hot. That is all.
Posted in Less is more
Tagged cheese, Frank's Red Hot, fresh bread, grilled cheese, sharp cheddar cheese, Super Bowl Sunday, swiss cheese, veg, whole wheat bread, yum, Yummy
Some like it HOT. I for one, basically drink Frank’s Red Hot. It has some kind of hold on me. A sale on red peppers is like hitting 3 or 4 numbers in the lotto, not the full monty, but you still get an excellent monetary reward…especially at D & W. So when I saw red bell peppers, 10 for $10 dollars and sprinted to the produce shelf, leaving poor Mr. Wonderful in the dust returning with 20 red bell peppers, he had no idea what had just happened. Since he knows better than to actually ask about such things, he agreed to just wait for the finished product which we lapped up 2 days in a row and several lunch servings later.
This recipe was adapted from the klutzychef at her blog; check her out she is cute and honest…and talks about burning Rice Krispie treats, my kind of gal.
Roasted Red Pepper Soup
serves 4 people as a main meal
- 8 red bell peppers, roasted (no, it does NOT taste the same if you use canned-just roast them in your oven..super easy)
- 1 baked medium russet potato, smashed
- 2 medium carrots, peeled and chopped
- 1 tablespoon of vegetable oil
- 1/4 cup half and half
- 2 medium chopped onions
- 6 garlic cloves peeled and left whole
- 2 tsp roasted red pepper flakes (half of this for a milder soup)
- 1 tsp chipotle powder (omit for mild soup, I like to hurt myself eating soup like this…)
- 1 tsp sea salt
- 2 cups crushed tomatoes (16 oz)
- 1 3/4 cups reduced-fat coconut milk (or whole fat, whatever)
- 2 cups veggie broth or water
- Bake your potato, set aside to cool. Roast your peppers, whole, washed and then coated lightly with EVOO or canola oil on a foil-lined (you will thank me later for this step) jelly roll pan at 400 or so until they are black, yes, black. Set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. This is not hard, suck it up and do it. Seriously, the taste is worth it.
- In a covered non-reactive pot, heat oil in a dutch oven on medium-high heat.
- Add onions, carrots, salt, pepper flakes, chipotle powder, and garlic. Sauté on medium heat for 15 minutes or until onions are soft and translucent. DO NOT INHALE DEEPLY when you put the flakes and powder to the oil. You might want to turn on the fan for a few minutes or suffer for about an hour.
- Remove the pot from heat and add canned tomatoes, red peppers, coconut milk, smashed potato guts, half/half and broth/water.
- Mix together so ingredients are fully integrated.
- Now, in batches, add the soup to a blender or food processor to mix all together. An immersion blender works beautifully here as well since you can just throw it right into the pot. If you have a dish towel to spare and are using a standing blender, you may want to put the towel under the cover to prevent hot soup from spilling out the top.
- Keep warm until ready to serve on stove over low.
- Top with Frank’s Red Hot (I know it’s too much, but it’s soooooo good).
Posted in Leftovers, Make Ahead, Recipes, Soup
Tagged coconut milk, cook, create, delish, EVOO, Frank's Red Hot, recipe, red pepper, roasting red peppers, sale, seasonal cooking, Soup, vegetarian, yum
I get really excited when my friends make veg friendly food. Fall is a great time for soup, and what is cheaper right now than winter squash? Not much, so stock up and keep it in a cool dry place, it will last through the winter. Or, as Anne mentions below, cut it open, place face down on a cookie sheet, pop into the oven at about 350 degrees until soft, scoop out the flesh (sans seeds-save those to plant in the summer next year), drop it into a freezer bag and you have most of the work done and in your freezer for pies, soups, muffins, breads etc all winter. Great idea Anne.
Squash Soup a la Anne
Anne Porter-I got the original recipe off the Food Network website. It’s an Alton Brown recipe, but I have altered it quite a bit.
It called for butternut squash, but I used a blend of acorn and carnival squash in the batch, I have used butternut in the past.
- 6 cups of prepared squash
- 2 cans of fat free vegetarian vegetable broth
- 2 T. Splenda brown sugar
- 1 tsp. minced ginger
- 1 can lite coconut milk (used Thai Kitchen brand)
Directions: In a large stock pot combine squash, broth, brown sugar and ginger. Simmer and then puree with immersion blender (or in your blender, food processor, food mill). Stir in coconut milk and return to a low simmer. Season to taste w/salt, pepper and/or nutmeg.
Approximately 8 – 1 cup servings at 115 calories per serving.
My squash was in the freezer from what I had frozen last fall, so it took me less than 20 minutes to make this, so it’s super easy and so tasty!
*I just made this soup tonight-with butternut from my garden!!! To her base recipe I added:
- 1/2 frozen banana (out with the brown sugar)
- 1 medium onion, saute’ with garlic
- 4 cloves of garlic, saute’ with onion
- 1 can garbanzo beans
- 1 & 1/2 tsp hot curry
- 1 tsp sweet curry
- 1 T Frank’s Red Hot
- 1/2 C fat free half and half
Instead of blending the whole thing, I blended 1/2 and left the other half chunky. I like texture in my soup. It was delish served with Nantucket Baking Company Sourdough Bread.
Posted in Fall Food, Michigan, Recipes, Seasonal Ingredients, Soup
Tagged asian, cook, curry, food network, Frank's Red Hot, freezer, friends, Frozen banana, garbanzo bean, garden, hot curry, recipe, seasonal cooking, squash, vegetarian, yum