Chipotle - Sausage - Bean Breakfast Burro

I woke up really hungry today. I mean really hungry. I've been on a mission to shed the 40+ extra pounds I've gained since I met Fred. I'm not blaming him at all, but I tend to cook, eat, and drink more when I am happy. Happy is a good thing, fat is not. So, I am cutting back on the unhealthy, fried, high-fat, sugary crap and eat more nutrient dense foods. Today I wanted to splurge a little. While this is a little indulgent, it is not totally unhealthy as it packs a whopping 24.9 grams of protein per serving. It is a little high calorie at 495, but only 23% of the calories are from fat.

Why all the nutritional mumbo jumbo you might ask? I have become obsessed with the MyPlate tool on the livestrong.com website. I have been plugging in many of my recipes to see how well they fare on the fat/carb/calorie scale. Eventually my obsession will cause me to find another nutritional site to track vitamins and minerals too, but that will be for another day when I have more time on my hands.

Are you still with me and awake? If so, you will win the bonus prize of an awesome recipe to treat you and your family too when you are craving some good hearty breakfast burros!

Chipotle - Sausage - Bean Breakfast Burro

6 - 1/2 burrito servings

Canola spray

1 garlic clove, minced

1/2 package of gimme lean sausage broken up or crumbled

1/2 cup sliced cremini mushrooms

1 cup cooked red kidney beans

2 chipotle peppers in adobo sauce, minced

1 12 oz package firm tofu

1/4 cup nutritional yeast

1 teaspoon tumeric

1/2 teaspoon salt

3/4 cup Daiya Italian Blend (or cheddar if that's the way you roll)

3 12" whole wheat tortillas (if you find low fat, you can lower the calorie content here)

Spray a bit of canola spray into a 10" iron skillet or non-stick pan. Over medium heat, saute garlic for about 30 seconds until fragrant. Add Gimme Lean and brown. Once sausage is browned, add cremini mushrooms and a touch of water if pan is getting dry. Saute until the mushrooms just start to release their juices. Add kidney beans, tofu, nutritional yeast, tumeric, and salt and mix until everything is well distributed. Turn heat to med low and cook for 15 to 20 minutes. Mixture should be moist but not wet. 

Once mixture is cooked, sprinkle 1/4 cup Daiya on one end of each tortilla. Top with tofu mixture and roll up burrito style. You can eat them at this stage, but I like to cook them a little longer. In another large skillet, spray a bit more canola oil. Place rolled burritos in pan seam side down. Cook for 3-5 minutes until just starting to brown and crisp up a bit. Flip and do the same on the other side.

Serve with your favorite salsa.

The filling can also be enjoyed as a scramble without the tortillas. That cuts 110 calories and 2 grams of fat from the recipe. Leave off the cheeze and cut out 90 more calories and 7 grams of fat. So yes, I probably could have done without the tortillas and cheese, but sometimes it is just worth it. Hey, I still have 700 or so more calories to consume today! So there!!!

FNF - Rachel Ray - Spring Chickn Towers

Spring Chickn Towers with Asparagus and Lemon Dijon Sauce

Hey gang, it's Food Network Friday again. If you're new to the blog, this is a fun challenge we try to do once a month or so. We pick a Food Network recipe and do a vegan interpretation of that recipe. Each entry is posted at Tami Noyes' sight Vegan Appetite. Check it out!

If you are a Rachel Ray fan, I have good news for you. I've been able to veganize and reduce the fat for this recipe just in time for swimsuit season. As a side note, I don't usually like to use prepared meats and such, but it seemed to work well for this recipe. It makes it fast and easy. This recipe boasts only 287 calories per serving and about 12.7g fat. It comes together fairly quickly for an easy and fancy weeknight meal.

3 Servings

12 - 16 oz extra firm tofu (1 package), pressed
3/4 cup Daiya Italian Blend Cheeze
6 Yves Deli Ham slices
1 lb fresh asparagus trimmed to 4 inch pieces
1 cup low sodium vegetable broth
1 tablespoon arrowroot powder
juice of 1 large lemon (approx 1/4 cup)
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1/4 cup loosely packed flat leaf parsley, chopped
pinch white pepper


Slice tofu block into 3 equal rectangles. Take each section and slice into three equal thin rectangles. If you prefer, you can use cookie or biscuit cutters to make fancy shapes. Smoke with apple or alder wood for 15 minutes. You can use right away or refrigerate for up to 2 days. As an option, you can purchase pre-smoked tofu.

Steam or blanch asparagus until just bright green. Do not overcook. You want it a bit firm and crisp. Keep warm.

Start sauce by mixing 1 cup cold water, bullion, lemon juice, and arrowroot in a small saucepan over medium heat. Whisk frequently until sauce thickens. Turn off heat. Stir in dijon mustard and parsley. Keep warm.

Preheat oven to 450.

Cut small hole in middle of tofu and ham slices for asparagus spears if desired. If you prefer you can serve asparagus on the side. If your tofu has been chilled; on griddle or in iron skillet, warm apple smoked tofu and ham slices. Once warm layer in iron skillet or other oven safe dish sprayed with cooking spray to prevent sticking. Layer by first putting slice of tofu, then 1 slice ham cut or folded to the size of the tofu, then carefully layer shredded Daiya Italian blend (approx 2 tablespoons per layer), repeat and finally top with last slice of tofu. If you are putting the asparagus in the tower, put two small spears cut to approximately 3-4 inches in length in the hole.

Once the towers are layered in the pan, bake for 5-8 minutes until cheese starts to melt.

While the towers are baking, spread sauce evenly over 3 plates. Place cooked towers in the center of sauce. Garnish plate with remaining asparagus spears and quartered cherry tomatoes (optional).

BBQ Time

Thanks to all of those who lost their lives to keep us free! Memorial Day seems to kick off summer BBQ season (at least in my head). This Memorial Day we were lucky enough to have Fred's sister visiting from Montana. The kids came by for a dip in the pool and some great summer BBQ eats.

American Vegan Kitchen provided some key recipes for our celebration. The Incrediburgers are incredible! They look eerily like the beefy version. The texture is nice an firm. They are delicious and perfect for grilling. We also made Brat Relish from AVK. Holy mama, this stuff is like a relish form of crack. It is spicy and mustardy and fantastic. You need nothing else but this relish on any brat to make it perfection.

We also indulged on a low fat number from the upcoming Appetite for Reduction, Trattoria Pasta Salad

Snacks were abounding. Fresh fruit platter, home made guac and salsa and chips. NOM.

For dessert (from Julie Hasson's upcoming Vegan Diner) Almond Cake was the star.

Fred and Barb chillin' pool side with tomatoes freshly picked from the garden.

Better Late Than Never - WW Vegan Bake Sale Pics!!!

Ok it's been weeks since we had the very successful Tempe version of the Worldwide Vegan Bake Sale at Loveland Boutique in Tempe. I've had school projects and computer issues going on, so I apologize for the delay.  The sale was truly a smashing success. We had a steady stream of very happy customers. Many of them bought in bulk and several asked if we would be there every week. This proves my theory that the East Valley is in dire need of a vegan bakery.

We were able to raise $650-ish for Arizona Boston Terrier Rescue, which I find amazing. Thanks to everyone who baked (you guys rock more than words can say!), helped transport, and came out to support the sale. A special thanks to the lovely ladies at Loveland. They are totally awesome. Make sure you go check out their adorable clothes and accessories. I have to shout out to Rikki Cupcake too. Without her, this would never have been so successful. Woot! I'm posting a few pics here and the link to the rest. There was so many amazing goodies that you must check out. Here is the album in Flickr.

Willow and Lil' Beans

Rikki's Amazing Mini Cheezecakes

I made Lemon Coconut Bundt cake with Blueberries from VCON

Tracy brought towers of deliciousness

Hand Made Peanut Butter Cups by Kenike from Chicos and Beans

Cupcakes!!!

The Next Food Network Friday Challenge is June 4th - Rachel Ray

Ok folks. This next challenge is for you Rachel! This one is chock full of Yumm-o. I can't even believe I typed that. This next challenge will will be doing a remake of Rachel's Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce.

I'm trying to figure out how this can be made to match the fitness and diet goals for my 30 day challenge. I may have to stray a bit from the original to get it done...or I may have a cheat day. You will have to check back on the 4th to see which one happens!

Tami Noyes of Vegan Appetite will be posting the results of the challenge. If you haven't checked out her blog yet, you really should. She posts some scrumpdillyicoius food and has awesome contests. As a bonus she is really cool too!

I hope some of you will take the challenge and give this one a try. We usually come up with very different interpretations. I'd love to see your versions!!!

30 Day Challenge

Hey Folks - I'm going to be taking more time off of hi calorie cooking to focus on a fun challenge. I've been testing for Isa Moskowitz's Appetite for Reduction cookbook for some time now. At the same time I have been testing for Carla Kelley's Vegan Bake Sale. Needless to say, no weight has been lost in the interim. I am embarking on a 30 day challenge. I will be eating mostly Isa's low fat recipes for 30 days. I will also be exercising (as I feel this is truly the best way to lose weight and be fit).

Coincidentally, two of my friends happened to be doing their own challenge to lose 5% of their total weight in 30 days. I have to lose quite a bit more weight than my slim friends, so this is a big challenge for me! I will be posting before and after pictures...scary for me. If I am feeling very brave, I may even post my numbers.

Fret not my friends. I will not be lacking for delicious food. Check out some of the test recipes I will be indulging in for the next month and beyond.

From the upcomong Appetite for Reduction.

Chipotle Lentil Burgers

 

Yummy Gravy (Yes it is low fat thank you very much!)

Food Network Friday - Jamie Oliver

Hello my little blogatrons. I am so sorry I have been remiss in my blogging duties. We've had surgery recoveries, dog adoptions, and graveyard shifts to attend to. We also had a freaking awesome vegan bake sale in between, which I must blog about next. It was epic!

This week's FNF challenge was a remake of this Jamie Oliver recipe. I found it very curious that Mr. Oliver works so hard to bring healthy cuisine to school lunches but feels it is just dandy to use pork, bacon and it's grease in this recipe. Not exactly going to give him a glowing report card on healthy cuisine here. In his defense, he does also incorporate red peppers and chard which both pack a great nutritional punch. Check out Vegan Appetite website to see the other interpretations.

When I go about my conversions, I do my best to try and stay true to the original recipe as best I can. For this conversion I had to do a little math as it is written in metric measurements. He also makes use of the term a small handful which can be a bit subjective. Sometime I have to let go of my inner Virgo and just run with it.


For the chops I did a variation of a seitan tester from Isa Moscowitz's upcoming Appetite for Reduction cook book. You could really use any simmered seitan recipe that tickles your fancy. This one is nice because it is wetter than some others. It lent itself very well to being stuffed. For the "bacon" I used another tester from Julie Hasson's upcoming Vegan Diner; Smoky Curls. Yummy for the tummy. I had a hard time not eating them all before I finished the dish. I honestly think you could make a meal out of the beans alone (2 servings) if you didn't have the time or the inkling to make the chops, but they are truly special. If you have the time you should make them.

Here we go...

Moorish Seitan Chops
4 servings

For the filling
1/2 teaspoon fresh oregano leaves
1/4 teaspoon salt
a few dashes of fresh ground black pepper
1/2 teaspoon sherry
1/4 teaspoon olive oil
2-3 teaspoons raisins (if raisins are dry, rehydrate in hot water for 5-10 minutes and drain)


1 recipe simmered seitan (1 lb)

Sauce:
1 tablespoon Earth Balance
1 tablespoon All Purpose Flour
1 cup Beefy vegetable broth
1 small sprig rosemary

Beans:

1/2 cup Smoky Curls or vegan bacon, plus a little extra set aside for garnish

1 Tablespoon Earth Balance
1 teaspoon olive oil
1 large red bell pepper, seeded and diced into 1/2 inch chunks
1 large red onion, diced small
1 15 oz. can butter beans (or other white bean)
1/2 cup beefy vegetable broth

2 bay leaves
1 sprig rosemary, leaved removed and coarsely chopped

1/2 lb baby chard or regular chard leaved coarsely chopped
As a little side note I got the chard, oregano, and rosemary out of our garden!!!!!

Using a mortar and pestal grind fresh oregano, salt and pepper. Add raisins, sherry and oil and grind until paste is formed.  Divide into 4 equal portions. Mix seitan recipe together. Divide into 4 pieces. Flatten into 5 inch rounds. Spread filling over half, leaving 1/2 inch border. Fold other half over and seal edges. Simmer as directed. Let seitan chill for several hours or overnight.

Once seitan is chilled start the beans. In medium sized saute pan or iron skillet heat Earth balance and olive oil over medium heat. Add onions and pepper. Saute 5-10 minutes until onions are translucent and pepper are just starting to soften. Add curls or bacon. saute for 2 more minutes. Add butter beans, vegetable broth, bay leaves and rosemary. Simmer for 20 minutes. Add chard and simmer for 2-3 minutes until it is wilted.

While beans are simmering. Make sauce and cutlets.

For Sauce:

Melt EB. Add flour and cook for 5 minutes on low heat to make roux. Slowly pour broth in whisking constantly until roux is incorporated. Add sprig of rosemary. Let simmer on low until slightly thickened, about 10 minutes.

For cutlets:

My preferred method is to use a large iron skillet on the grill. I find the grill give a beautiful even heat and sears the cutlet perfectly. Heat the grill on the highest setting. When grill is very hot put very well oiled iron skillet directly over the flame. Give it about 5 minutes to get very hot. Add cutlets and sear for about 5 minutes on one side. Make sure to spray uncooked side generously with spray canola before flipping. Sear other side for about 3 minutes. Turn grill to the lowest setting and let cook for about 5-8 more minutes being careful not to burn. As an alternate method this can be done on the stove top with an iron skillet or griddle pan.

Keep cutlets warm while you finish the other items.

To assemble:

In a shallow bowl or high sided plate dish out 1/4 recipe of beans to make a bed for the "chop". Place seared chop on top. Drizzle with 1- 2 tablespoons of the sauce. Garnish with sprig of fresh oregano and crispy vegan bacon bits.

Inside shot