I make this when it’s a cold, gloomy day and I just want to sit and read a book or watch a tv show and stay warm. This soup always fills and satisfies from the inside out.
- 2 cups V8 or tomato juice
- 2 small/1 medium potato
- 1 Tablespoon of soy sauce
- a frozen vegetable medley of your choice (I get varieties from BJ’s that I throw in my soups all the time!) AND as much of those veggies as you want. 😀 That’s the great thing about them!
- oregano, basil, parsely, garlic powder and onion powder to taste
- Cube the potato and cook 1/2 of it in the 2 cups of V8 and soy sauce until soft. Strain the potato from the broth (save the broth!!) begin to puree it in a food processor. Slowly add the broth while blending so it thoroughly processes into a thickened soup. Pour back into pot and stir in seasonings.
- Add the other half of potato and simmer/low boil until potato cubes begin to soften. Add the frozen vegetables and simmer until potato completely cooked and the veggies are hot and cooked.
- Served hot, add whatever extra seasonings you desire (hot sauce is a seasoning, right?) and enjoy!
There’s nothing like a delicious, appetite quenching, sweet and yummy breakfast – veganized from an old time favorite: French Toast! Now, don’t get me wrong, out of the three syrup dripping dishes of pancakes, waffles and french toast, I always go for waffles. However – no waffle iron for us 😦 Looks like something I have to save up for!
- 1 cup unsweetened Almond milk
- 1/4 cup flour
- 1 tablespoon soy flour
- 3 teaspoon sugar
- dash of cinnamon
Take note that there will be plenty of batter left over after your bread has been dipped- so feel free to make some for your parents, siblings, hubby/babe or your friends!
- Above batter whisked together
- 1/2 banana
- 1 teaspoon of spreadable fruit -your choice- no sugar added
- 1/4 cup maple syrup
- 3 slices Pepperidge Farm cinnamon raisin swirl bread (80 calories per slice)
- Spray a non-stick frying pan. Dip the bread in the batter, but be careful not to leave the bread in for too long because then it will get soggy and it won’t cook right…blech.
- Once all three slices turn a delightful shade of golden frown (don’t forget to let it cook long enough to get the crispies 😉 ) shut off the pan and let them sit in warmth as you slice up you 1/2 banana and measure your maple syrup.
- Arrange the bread in the dish, the banana on top and the teaspoon scoop to garnish (it tastes good, too!) pour the maple syrup on top and eat! Nom, nom! MMMM!
- 1 T Almond Butter
- 1 slice Pepperidge Farm Swirl Cinnamon Raisin bread
- 1 orange
You don’t know how delighted I was to see that, while I was shopping for breads, Pepperidge Farm’s 80 calories per slice cinnamon raisin bread was vegan! It just makes this sooooo much better 🙂
I don’t think you need directions – the pictures speak for themselves! The Almond Butter gives it a much better flavor than the peanut butter and it’s ten calories less per tablespoon, which is always a plus. I mean, ten calories isn’t much, but a little here and a little there does add up.
With it, I had Blueberry Acai tea – bought it the same day as I got the bread. It is scrumptious! (Having some now 😉 )
I am looking into seeing if I can buy roasted, salted sunflower seeds in bulk to make my own sunflower seed butter. I think it would not only be fun, but save me from having to spend $5 per small jar of almond butter!
Live, laugh, love,
This originally was suppose to turn out to be an omelet, but unfortunately, it didn’t pan out as such. Good news is, it still tasted great! Perhaps in another four or five tries, I’ll figure it out 😛
- 1/2 small onion
- 2 cloves of garlic (being Italian, I couldn’t resist)
- 1 Rome tomato (cut in half and dice only one of the halves)
- 8 oz tofu (divided in half, crumble 40z))
- 1/8 t tumeric
- 1 shredded carrot
- 1/4 c salsa
- 2 T mustard (optional, the mustard I have is 10 calories per tablespoon which would make this 308)
- Chop the onion, spray the pan and cook on medium/low heat until softened and clear. Add garlic too.
- Take the “whole” halves of tofu and tomato, and add tumeric, blend together until creamy. The more moisture you leave in the tofu, the better it will cream. I used a Magic Bullet. And pepper to taste.
- Meanwhile, add shredded carrot to onion and garlic and crumbled tofu too. Cook until tofu begins to turn golden.
- Mix crumbled tofu mixture in with creamy tofu mixture.
- Spray pan again, add the “raw failed omelet” back into the pan and press and shape as it cooks to form a circle. Cover and let cook on med heat
- Peek under the omelet to check for golden brown. When it is, (now this is very important, this is what I did) cover the omelet with a dish, flip it, cover with another dish, flip again, then cover with the frying pan and flip! Voila! You just flipped the impossible omelet that will eventually crumble anyway!! Cover again and allow opposite side to cook.
- When done, cover with dish, flip. Garnish with salsa and optional mustard with a little splash of parsley for digestion
- As you can see, it was falling a part anyway, so I wound up mixing everything together and turned it into a delightful hash! Of course, the first thing I thought of was “Oh nooo!! Not another tofu scramble!!!”
As you can see, it was delicious anyway and, despite how awful it looked, it tasted great! Needed a little salt, but besides that MMMMM! *kisses fingers to lips*
Vegetarian parfait – 320
Vegan parfait made with Soy Yogurt – 340
- 60z of non-fat Chobani yogurt (I used strawberry) – OR – 6oz of Soy Yogurt
- 1 banana
- 1 apple
- TVP crumbles (textures vegetable protein) – optional and just a sprinkle!
I was not too crazy about the banana and Chobani mixed together, texture wise. I think it definitively would’ve tasted better either with strawberries instead of banana or changing the yogurt to Soy Yogurt.
I also feel like it lacked something….I’m thinking it needs berries. One can never have too many berries!
- Divide your yogurt into three equal parts
- Chop up the apple (peel or leave skin on, your choice), save a slice for garnish!
- Slice up banana
- Layer it as apple, banana, yogurt
- Feel free add or mix up your layers!
- Top with the optional dried TVP crumbles
- Eat and enjoy!!
☮&❤ – Micaelina
This is officially my first post! I have many recipes planned, but none set up yet seeing as how I would like to make them and take my own picture of them to post with the recipes. Tell my successes, my failures, my “cover ups”, tips, tricks, and just flat out simple tid-bits of deliciousness!
This morning, not really a recipe, I had a simple bowl of strawberry Chobani yogurt and an apple – one half sliced and one half diced. I mixed the diced in with the yogurt and used it as a fruit dip to dip my apple slices in. Chobani is thick and creamy (and non-fat!) that it made a great breakfast. With a total of 220 calories for my breakfast, I ate something quick to make and simple in its delightful and delicious form. A busy day, unfortunately, does not allow me to make anything elaborate. This is considered vegetarian, not vegan. This can easily be made into an equally, and more satisfying, breakfast, by using Soy! yogurt, which I personally love!
When it comes to Chobani yogurt, I very much dislike the “goaty” taste of it. If I eat it, I need to have a fruity flavor which masks that flavor, like strawberry, blueberry, peach, pineapple….
I tried chocolate chip once…