No-Bake Apple Crisp

My super easy and fast apple crisp made in a skillet!  To make it a little healthier just skip the butter, put a little water in the pan with the apples, cover and steam.

Makes 1 serving

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Ingredients

1 Tbsp butter (or vegan Earth Balance)

1 Apple, cored and diced

1 tsp Cinnamon

1 Tbsp Agave Nectar

1/4 cup Granola

Directions

Melt butter in a skillet over medium heat.  Add apples, sprinkle with cinnamon and stir.  Cook until tender 5-8 minutes. 

Drizzle apples with agave nectar and stir to evenly coat. Cook an additional 1-2 minutes until nice and gooey!

Remove from heat, transfer to a bowl and top with granola.

Easy Tomato Florentine Soup

This is a super easy tomato florentine soup that uses pre-made tomato soup, with beans, orzo, and spinach to make it a complete meal.  So yummy and goes great with some crusty bread, or even grilled cheese if you want to induldge! 

Note:  you can also subsitute any other small pasta or grain for the orzo.

Printable Recipe

Ingredients


½ cup dry orzo
1 32oz carton tomato soup (I recommend Imagine Creamy Tomato - its non-dairy too)
1 15oz can cannellini beans, rinsed and drained
2 cups fresh baby spinach

Basil oil for garnish (optional)

1 frozen basil cube, thawed
2 tsp olive oil


Method

Cook orzo according to package (I recommend slightly under cooking), drain and set aside.

In a small dish mix basil and olive oil, set aside.

Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat.

To serve ladle into bowls and with a small spoon, drizzle the basil oil in the over the center of each bowl (this will make it look like something out of a restaurant). Take a moment to look at it and say “wow, that’s so pretty”, then eat!

Mexican Stir-Fry

1. Who loves Mexican?  I do!  2.  Who loves a meal that can be quickly thrown together in one pan?  I do!This is a go-to meal for those days when you're starving and need to whip something up in a jiffy.  This recipe is in a pretty basic form and can easily be jazzed up to suit your tastes. 

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Makes 2 servings

Ingredients

1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans (if from a can then drain and rinse first)
1/2 cup canned diced tomato*
1/2 cup frozen corn
1 Tbsp taco seasoning**
1 cup cooked brown rice
hot sauce (optional)
Salt to taste

Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).

Add the rest of the ingredients and cook 3-5 minutes.  Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila! 

Nutrition Info (1/2 the recipe): 300 calories, 1.5g Fat, 10g Fiber, 13g Protein


* The leftover tomatoes can be frozen in one or two small tupperware to be used later. 

** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).

Tofu Scramble Tacos

These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day.  I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices.  They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo.   This can also be just as tasty eaten on it's own or over brown rice.

Makes 4 tacos

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Ingredients

1/3 block of extra-firm tofu, rinsed, drained and pressed*
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup canned diced tomato (preferably with green chilis)
1/3 cup corn (if frozen, thaw first)
2-3 tsp of taco seasoning
Salt to taste
4 corn tortillas

Directions

Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray.  Cook tofu over medium heat until lightly browned.  Flip as needed to cook evenly.  Transfer to a small dish and set aside.

Re-spray pan with cooking spray.  Add green pepper and onion and saute a few minutes until onions are translucent.  Add tofu, corn, tomatoes and taco seasoning.  Stir to combine everything and use spatula to break up tofu into smaller pieces.    Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off. 

Fill tortillas and top as desired.  Enjoy!

Nutrition Info (2 tacos): 236 calories, 6g fat, 4g fiber, 12g protein

*Note:  Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block.  I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.

Banana Chocolate Chip Muffins

I'll just say it...these are amazing.  Make them immediately.

Makes 12 muffins

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Ingredients:

1/3 cup Unsweetened Soy Milk

1 Tbsp Fresh Lemon Juice

1 cup All Purpose Flour

1/2 cup Whole Wheat Flour

1/2 cup Quick Oats

1 Tbsp Baking Powder

1/2 tsp Salt

1/4 tsp Cinnamon

1/3 cup Earth Balance Vegan Butter, softened

1/4 cup Sugar

1/4 cup Light Brown Sugar (packed)

3 Ripe Bananas (medium-large size), mashed

1 tsp Vanilla Extract

1/2 cup Chocolate Chips

Directions:

Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.

Mix lemon juice and soy milk in small bowl and set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.

In another bowl add butter, sugars, mashed banana and mix with an electric mixer on low speed for about a minute or two.  Next whisk in the soy milk/lemon, and vanilla. Whisk together until mixed.

Add dry ingredients to wet ingredients and stir until just combined (you don't want to over mix). Gently fold in the chocolate chips. Batter will be thick. Spoon into muffin tins and bake for 20-25 minutes.

Note: my favorite way to make these is to use a combo of semi-sweet chocolate chips and dark chocolate chips.  And these are also good with walnuts.
Nutrition Info (1 muffin): 219 calories, 8g fat, 2g fiber, 2.5g protein