Vegan Veggie Pizza

This pizza made with homemade whole wheat dough, topped with lots of veggies and vegan Daiya cheese shreds, which is the best melting vegan cheese I have found.  This would even be good without the cheese.

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Ingredients

1 recipe pizza dough (see below) or store bought
1 cup tomato sauce
1/2 a zucchini, thinly sliced
1 small bell pepper, diced
1/2 a small onion, thinly sliced
1/2 cup pitted kalamata olives, sliced
1 cup Daiya vegan shredded cheese

Preheat oven to 400 degrees. 

For the pizza dough I used the following recipe and halved it for one pizza and used half whole wheat flour and half all purpose.

Spray a 9x13 cookie sheet with cooking spray, spread dough onto the pan and place in oven for 5-8 minutes.  Remove from oven and top with sauce, veggies, and cheese.  Return to oven and bake until cheese melts and the edges of crust are lightly browned (approx 8-10 minutes).

New Vitalicious Breakfast Sandwiches!

Just spotted the brand new Vitasandwiches by Vitalicious (aka the maker of those delicious Vitamuffins).  These new egg and cheese breakfast sandwiches come in plain and veggie and they're delish.  Each sandwich only has 150 calories, 2 grams of fat, 7 grams of fiber and a whopping 14-15 grams of protein that makes them super filling!  And let's not forget the added vitamins and minerals.  Click here to locate them.

Cheesy Chili Enchiladas

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Serves 3

Ingredients

6 - Corn Tortillas

1.5 cup - Vegetarian Chili*

1 can - Enchilada Sauce (like Old El Paso)

1/2 cup - Shredded Reduced-Fat Cheese, Mexican Blend
Chopped Green Onion (optional)

Preheat oven to 350 degrees.  Spray a 8x8 glass baking dish with cooking spray and set aside. 

Place tortillas between damp paper towels and microwave for 30-60 seconds.  They should be soft enough to roll without breaking.

Spoon just enough enchilada sauce to cover the bottom.  Spoon 1/4 cup of chili in the center of each tortilla, roll up and place seam-side down in the dish.  Pour the remaining enchilada sauce over them and sprinkle with cheese.

Bake for 15-20 minutes.  Top with chopped green onions if using.  2 enchiladas per serving.

Nutrition Info (2 enchiladas): 277 Calories, 7g Fat, 7.5g Fiber, 13g Protein

*If you want already prepared chili, some good ones are made by Health Valley, Amy's Organic, and Trader Joes.

Easy and Healthy Vegetarian Chili

This vegetarian is easy to make and is healthy and filling too!  Below I've also included a cheat sheet with some shortcuts to make even easier.  This makes a huge pot and I say it serves 6-9 because you'll get either 6 - 1.5 cup bowls or 9 - 1 cup bowls. 

You can freeze some for later, use it in tacos or my

Veggie Chili Enchiladas - coming soon!

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Serves 6-9

2tsp - canola oil
1 - small onion, diced
2-3 garlic cloves,finely chopped
1 - red bell pepper, diced
2.5 cup - vegetable broth
1 - 28oz can diced tomato w/ green chilies
1 - 15oz can black beans
1 - 15oz can white beans
1 - 15oz can kidney beans
1.5 cup - chopped fresh or frozen veggies (broccoli, carrots, cauliflower, zucchini, and corn are all good)
1tsp - cumin
1tsp - chili powder
1/2tsp - oregano
1/2tsp - cayenne (optional)

Topping
1 Tbsp (per bowl) - Reduced fat shredded cheese
Scallions

1. Heat oil in large pot, add onion, garlic, and red pepper.  Cook on medium for about 5 minutes.

 2. Add the rest of the ingredients and simmer covered for about 20 minutes.

3. Serve with scallions and 1 Tbsp of cheese on each bowl.

Nutrition Info (1.5 cups): 262 Calories, 3.5g Fat, 13.5g Fiber, 15g Protein

Cheatsheat:

Garlic: Substitute 2-3 tsp of jarred minced or crushed garlic.  Or 3 frozen garlic cubes (Trader Joe's and most supermarkets now carry these).

Onion and Red Pepper: Check your supermarkets salad bar for already diced onion or peppers.  Aim for 1/2 cup onion and 1 cup of peppers.

Spices: Substitute taco seasoning, start with 1 Tbsp and then add more if desired.  Also, be advised that some contain partially hydrogenated oil so you'll want to read label if that's something you avoid.  Also go for low sodium.

Rice - Frozen in Individual Servings

I've thought about buying those individual cups of Minute rice but they cost a pretty penny compared to the bags of rice.  To get more bang for my buck, I buy a box of Trader Joe's frozen brown rice.  It comes with 3 microwaveable bags and each bag makes about 3 cups.  The only problem is that I end up cooking way more than I need for one meal.  So my solution is freezing the leftovers in 1/2 cup portions.   I pack the rice into the measuring cup (works best if the rice is still a little warm), then turn upside down on a cookie sheet, tap it and it slides out.  Stick them in the freezer for a couple hours and once frozen you can transfer to a Ziploc bag.  Now you've got individual servings ready to go!