My Sweet Marie

Posts Tagged ‘vegan

So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!

 

Ingredients:

  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. chick pea or gluten-free flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder

Directions

  1.  Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
  2. Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.
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Salsa is a life saver for me! I put it on eggs in the morning, use as a dip for veggies or tortillas, have it on chicken, Oh I could go on but you get the idea! It’s 0 WW points so have at it! This is a super easy recipe too! You will need a food processor for this recipe, maybe a good blender would work, not sure! Here goes:

Ingredients:

  • 3 cans of tomatoes, diced or whole
  • 2 small onions
  • 15 cloves of garlic, peeled
  • 6-8 jalapenos
  • 2 red peppers, chop roughly
  • 1 bunch cilantro, washed
  • 3 limes zested
  • salt and pepper to taste

Directions:

  1. Put all of the ingredients in your food processor in batches till all are finely minced.
  2. Place in crock pot and let stew for 6 hours on low.
  3. Have ready your jars clean sterile with lids sterile as well.
  4. Ladle into your jars, wiping the rim clean and seal with sterile lids.
  5. Wrap in a large blanket or sleeping bag for 24 hours.
  6. Enjoy as you would any salsa!
  7. 0 Smart points per serving!

This is a little snack idea I came across on Pinterest posted by garlicdiaries.com. I think it’d make a great salad topping as well as a great little nibble snack! Easy to do, great to eat and healthy too! It is 2 points per 1/4 cup for my WW friends!

Ingredients:

  • 1 bag of frozen edamame beans(1 lb)
  • 1 can of chick peas, drained and rinsed ( 14oz can)
  • 1 tbsp. olive oil
  • spice of your choice

Directions:

  1. Shell the beans, reserving the beans in a dish.
  2. Add the chick peas to your beans.
  3. Add the oil and seasons of choice. Stir and place on a parchment covered tray.
  4. Bake at 375 for 30 minutes, stirring every 15 minutes.
  5. Spice options: cayenne, soy sauce, chilli powder, garlic, onion powder, curry etc.
  6. Enjoy on their own or top a salad with!
  7. Each 1/4 cup serving is 2 WW points! Enjoy!

Everyone loves pizza right? I sure do but with me being on WW I am looking for ways to cut calories/points so why not use your veggie as a base for pizza? Hence, Portobello pizza! It’s simple and tasty and quick! Here’s how I made mine:

Ingredients:

  • Portobello mushrooms (washed and stem taken off, save for pizza)
  • pizza sauce
  • toppings like pineapple, bacon, ham, hot peppers, red peppers, onions, pepperoni, broccoli, olives, chicken etc
  • cheese (goat’s tofu, cheddar, mozza, parm, asiago, your call, pick one or two!)

Directions:

  1. Preheat oven to 375
  2. place your mushrooms on a parchment covered tray.
  3. first top the mushrooms with your pizza sauce.
  4. Top them as you prefer now, veggies only? Meat only? Meat and Veg…really a million combinations are yours to be had!
  5. Bake in the heated oven for 20-30 minutes, keeping an eye on them and removing them once the cheese is completely melted and the mushroom is cooked!
  6. They can be made dairy-free, gluten-free and/or vegetarian or even vegan if you wanted!
  7. Enjoy with a nice green salad!
  8. Also you can use the stems by chopping them and use them as a topping!

Another nosh for the big game! this is easy, tasty and healthy! No need to eat junk all day when you can have good stuff! Here’s how:

Ingredients:

  • head of kale, washed, dried and chopped
  • 1-2 tbsp. olive oil (2 if large head of kale)
  • sea salt to taste

Directions:

  1. Be sure to dry your kale well, or it may not crispen up.
  2. Toss the kale with the olive oil and salt a bit. other seasonings can be used as well.
  3. Roast in oven at 375 till crispy, 15-25 minutes. Keep an eye on it!
  4. This recipe makes 4 servings, 1 point per serving.

These little cookies are delicious! They’re easy to do and so tasty, you can serve them to everyone, no need to make a glutinous version, this version will make everyone happy! here’s what you need;

Ingredients:

  • 2 cups almond flour
  • 3 tbsp. honey
  • 2 tbsp. coconut oil melted or soft at least
  • 1 tbsp. vanilla
  • pinch of sea salt
  • 3/4 – 1 cup strawberry or any flavor jam

Directions:

  1. Mix all the ingredients (except jam) together.
  2. Cover the bowl with plastic wrap and place in fridge for 30 minutes to an hour.
  3. Using a spoon, take out bits and make balls, the size of meatballs and make a thumbprint in them.
  4. In the print place a small amount of jam. Place on parchment lined trays.
  5. Bake at 350 for 8-10 minutes. Watch closely they will bake fast!
  6. Enjoy!

 

Ratatouille is a French dish from Provence but loved all over the world. It’s delicious, healthy and great on a cold winter’s day! You pronounce it ra-ta-tou-ee. Try it and I know you’ll like it! You can vary the veggies somewhat and this recipe makes a huge batch so feel free to halve the recipe!

Ingredients:

  • 1 can (28 ounces) whole peeled tomatoes  or  1 lb cherry tomatoes
  •  virgin olive oil
  •  1 large eggplant cut into 1″ pieces or mini eggplants
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar

Directions:

  1. Preheat oven to 350 degrees. Drizzle tomatoes with 2 tablespoons oil, and roast in oven for 30 minutes.
  2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving