Tag Archives: vegan

tTt’s Peppered Vegi Saute

tttvegisaute

2T Extra Virgin Olive Oil
3T Teriyaki
1 Frozen Bag Brussel Sprouts
3 Med. Onions
1 8 oz. Pkg Mushrooms
Up to 1T Course Black Pepper

Heat Oil. Add in Vegis. Cook some. Add in Teriyaki, cook down. Eat.
I served over Chinese Spiced Chicken and Rice:
Place 1c Rice into Butter Flavored Baking Dish, add in 1c Water, (Optional to add 1 crushed Broth Cube to Rice/Water), lay over Frozen Chicken, Sprinkle nicely with Chinese 5 Spice, cover with Foil. Bake til Chicken is done.

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Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

sweetpotatoeschipotlebeans
Considered VEGAN and VEGETARIAN from PETA. Still, us Meat Lovers give this a THUMBS UP. A Keeper! 

2 Sweet Potatoes, quartered
1.5T EVOO
1.5T Parsley
1.5T Grated Parmesan Cheese
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Stab Potatoes on each side about 4, or so, stabs. Microwave, COVERED, for about 4-5 minutes.
Quarter Potatoes (Careful, they’re hot)… I halve long way, then halve those.
Toss with Seasons above (I did in ziploc bag.). Allow to set while you prep Black Bean Topper.
Cut out some of center. I used knife and cut outward going inward, making triangle-type shaped cuts. Use spoon to pop out. Discard those.
Place into Butter Flavor Cooking Sprayed Baking Dish. Fill with Topper Recipe BELOW. Bake in preheated oven, at 450, for about 30-35 minutes, or til potatoes are done.

Chipotle Black Bean Topper:
1 can Chili Seasoned Black Beans, drained
2T  canned Chipotle in Adobo, minced
3T Red Onions, chopped small
1tsp Lime Juice (Fridge concentrate kind)
1c Shredded Cheddar Cheese

Mix in Bowl. Add to Potatoes.
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Rice Noodles and Vegis served with side of Masala Potatoes

chinesericenoodles
Considered Vegetarian AND Vegan… But, you wouldn’t know the difference. This is a HOUSEHOLD FAVORITE in a home of MEAT LOVERS! This stems from a PETA Recipe.
Low Carbohydrates Low Calories

1 Pkg. Frozen Japanese Style Vegis
1 Garlic Clove, minced
1.5T Sesame Seed Oil

Sauce:
1/4c Thai Sweet Chili Sauce
1/4c canned Coconut Milk
2T Soy Sauce

Noodles:
About 5-6 oz. Rice Noodles
3.5c Water
2 Vegi broth Cubes (2c worth!)
Squirt of Sesame Oil

Mix sauce. Set aside.
Noodle Prep: Add 3.5c Water to pan WITH crushed Vegi Broth Cube(s). Allow to boil minute til all’s dissolved. Add in noodles. SHUT OFF HEAT immediately. Cover and allow to set 8-10 minutes.
In another skillet, heat. Add in Sesame Oil. Add in Japanese Style Vegis and Garlic. Sautee a bit. Add in sauce. Simmer a few minutes.
Once time’s up on noodles. Drain.
Add noodles into sauce and vegis, TO DESIRED AMOUNT.

Served with Masala Fingerling Potatoes:
Fingerling Potatoes
1T Sesame Seed Oil

1/8tsp – 1/4tsp Sea Salt
1/4tsp Curry
1/8tsp Ginger
1/8tsp Garam Masala
1/2tsp Garlic Powder
1tsp Dried Parsley

Microwave Fingerling Potatoes for about 3-4 minutes, COVERED. Mix Potatoes with Oil. Add in Seasons and mix well. Bake in preheated oven for about 20-25minutes.
chinesericenoodles1
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