Sunday Funday: Plant-Based Game Day Snacks

Happy Sunday Funday!

It’s Day 7 of the #forward21 challenge, a 21-day commitment to goals, commitments and putting your health first.

With the play-offs in full swing, we have spent our weekend between heading out to the slopes and watching football. It’s been the perfect mix of fun and indulgence. But, just because you’re going to be turning the game on, doesn’t mean you have to gorge on fatty, greasy foods or stuff yourself with fried dishes.

Here are 3 awesome game-day treats that are delicious & 100% more healthy than the traditional bar food you may be used to snacking on. Enjoy!

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Sweet Potato Chips

2 Medium sized Potatoes
1-2 Tablespoons of olive oil
Salt & Pepper

Slice the potatoes thin (as thin as you can) and put them in a bowl. Toss them with the olive oil, salt & pepper and lay out on a cookie sheet with parchment paper (if you don’t have parchment paper, spray the cookie sheet lightly with oil). Bake at 375 for 20 minutes, flip and bake 10-15 minutes more, or until crispy.

 

Artichoke & Spinach Dip

2 cans of Artichoke hearts drained & chopped finely
2 cups fresh spinach, chopped finely
2 tablespoons vegannaise (Vegan mayonnaise) 1/4 cup of soy milk (I’ve also used almond)
1/2 cup of tomatoes (I used a can of diced tomatoes)
1/4 cup of cheese (you can use Dayia or mozzarella or Parmesan)
Salt & Pepper

Mix all ingredients, except tomatoes, in a bowl, making sure the spinach & artichoke hearts are covered. Top the dish with tomatoes. Bake at 375 for 20 minutes. Serve with veggies or crackers.

Baked Buffalo Cauliflower with ‘Ranch’

1 head of cauliflower chopped into florets
1/2 cup of whole wheat flower
1 cup soy milk (or almond)
1 teaspoon of garlic powder, onion powder, and chili powder
Buffalo sauce of choice (I used Franks)

Mix the flour, spices and milk until thick as batter. Coat the cauliflower in the batter, covering thoroughly. Put cauliflower on a cookie sheet layered with parchment paper (if you don’t have parchment paper, spray the sheet with oil, so it doesn’t stick). Bake for 15-20 minutes at 375. Take out and turn pieces, so they get brown and crispy on all sides. Bake another 5-10 minutes. Take out and put in a bowl, pouring buffalo sauce all over so they get coated. Return to the oven and bake another 15 minutes.

Ranch dip: 2 tablespoons veganaise, 1 tablespoon of apple cider vinegar, 1 tablespoon dill – mix and serve alongside the cauliflower

Happy Sunday Funday!!! What will you be whipping up? Share your tasty treats!

 

Pizza Pizza Plants to eat-sa!

Who doesn’t love pizza?! I don’t care who ya are….there’s nothing like a good slice of zza to chow down on. That being said, the huge amount of dough, gobs of cheese and grease soaked slices aren’t too appealing to me anymore.

But where to get that pizza fix!?

Kale & Tofu Parmesan Pizza
Kale & Tofu Parmesan Pizza

Today’s Lunch: Tofu Parmesan & kale pizza on a Wheat Tortilla

Mike was home for lunch today, so in between meetings, I whipped this quick & nutritionally dense plant–based pizza up. It was delicious!

Ingredients

2 whole wheat tortillas
1 cup of tomato sauce
2 cups of kale
8 button mushrooms slices
2/3 cup of Daiya Mozzarella Cheese
2 small tomatoes
1/2 package of tofu, drained and cubed
1 tablespoon of oregano, parsley, nutritional yeast, 1/2 tablespoon of garlic salt & a pinch of salt

Lunch for Mike & I
Lunch for Mike & I

Mix seasonings in a small bowl and toss in tofu. Bake at 375 for 15 minutes.

Tofu Seasoning
Tofu Seasoning
Tofu Parmesan
Tofu Parmesan

Spread both tortillas out – put 1/2 cup of sauce on each. Top with mushrooms, tomato, kale.
Once tofu is done, put on pizza and sprinkle cheese on top. Bake at 350 for 10-12 minutes. Wet the edges of the tortilla so it doesn’t burn.

Tofu Parmesan & kale Pizza
Tofu Parmesan & kale Pizza

Happy Lunch!

Super Simple Vegan Chick Pea Curry

It’s Monday and I feel awesome! This past weekend Mike and I climbed two 14’ers – Torrey’s & Grays – and man what a rush! After 8 hours of climbing (this was a legitimate climb, not a hike!), we were wiped. Sooooo, no grocery shopping for us Sunday. Plus, my car is in the shop, so I couldn’t have gone shopping after work anyway (thank goodness I work from home!).

Grays & Torreys
Grays & Torreys

So, what the heck do I cook for dinner on Monday?! DAMNIT!

Perfect solution: Chick Pea Curry.

There are a few staples I always keep around and chick peas and lentils are two of them. I’m a huge proponent of using what you have on hand to create a weeknight meal – and this was a two dish-er (meaning I only used a pot and a cast iron skillet, which translates to minimal dishes!) Nailed it!

Voila – dinner is served!

Simple Vegan Chick pea Curry
Simple Vegan Chick pea Curry

Simple Chick Pea Curry

1/2 small onion, diced
3 garlic gloves, minced
3 tablespoons of vegan butter (it tastes JUST the same! I use Earth balance)
4 button mushrooms, sliced thin
1/4 can of whole tomatoes, sliced crudely or 1 small can of tomato puree
1 cup of diced carrots
1 handful of green beans
3 tablespoons of curry powder
1 tablespoon of ginger powder (if you don’t have ginger powder, onion powder would be just as good!)1 1/2 cups coconut milk
1 cup dried green lentils
1 12 oz can of organic chick peas, drained and dried (you can even bake for 10 minutes at 400 if you want)
Pinch of sea salt

Directions:

Heat the butter – when melted, throw the onion and garlic in for about 2-3 minutes. Then throw the carrots in for another 3-4.

While that is sauteing, put 2 cups of water with 1 cup of lentils in a pot. Boil rapidly, then turn down the heat (uncovered pot) for about 20 minutes.

When carrot mixture has cooked for about 7-8 minutes, put in the coconut milk, tomato, spices and salt. Cook until the mixture boils, stirring occasionally, then simmer. Throw in your chick peas, green beans and mushrooms and cook for another 4-6 minutes. I like my veggies al dente, so cook longer if that’s your preference!

Spoon your lentils into a bowl and top with your curry goodness! I put sriracha on mine (as I put that on everything and have killed my taste buds!) but Mike had his plain and loved it!

Happy Dinning!