Easy TVP Tacos

June 19th, 2015 Printer friendly version Printer friendly version No comments »
TVP tacosTVP makes a really quick, tasty taco filling! These tacos can me be made vegan by skipping the cheese or by using a non-dairy version. I used Go Veggie shredded vegan cheddar. If you will be eating this meal on multiple days, leave the skin on the left-over portion of the avocado. Place it cut side down in a small container with a thin layer of lemon juice on the bottom. The lemon juice will keep the avocado from turning brown! Wholly Guacamole 100 calorie snack packs also work well. Other possible garnishes to try include corn, regular or vegan yogurt or sour cream, green chilies, beans, etc.
Nutritional Information
383 calories; 21g protein; 38g carbohydrates; 15g fat; 0mg cholesterol; 907mg sodium; 10g fiber

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Jalapeno-Glazed Tempeh Burgers

June 15th, 2011 Printer friendly version Printer friendly version 2 comments »
I made these recently and Jason and I agreed that they are the tastiest veggie burgers we’ve ever eaten! The jalapeno glaze really gives them that perfect extra something… The Pickapeppa sauce can be found with the BBQ and Worcestershire sauces at most grocery stores. You can serve them as a standalone dish, or try them on a burger bun with lettuce and tomato. For an extra special summer treat, try serving them with Baked “Fried” Green Tomatoes. Yum!
Nutritional Information
236 calories; 12g protein; 18g carbohydrates; 8g fat; 0mg cholesterol; 495mg sodium; 1g fiber

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Creamy Avocado & White Bean Wrap

December 29th, 2010 Printer friendly version Printer friendly version 1 comment »
Creamy Avocado and White Bean WrapMy Mom raved to me about these wraps for weeks and I finally got to try them when I went down to visit my parents last weekend. They are very tasty indeed, and also very unique! The recipe has you mash together white beans, avocado and cheese. It goes well with a side salad.
Nutritional Information
452 calories; 19g protein; 57g carbohydrates; 20g fat; 0mg cholesterol; 961mg sodium; 16g fiber

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Cinnamon-Glazed Carrots

November 24th, 2010 Printer friendly version Printer friendly version 3 comments »
Cinnamon-Glazed CarrotsThese carrots are an extremely easy to make and they make a tasty side dish. The glaze is made with apple juice concentrate and cinnamon. I like the contrast of the sweetness of this recipe when served with a spicy or savory dish.
Nutritional Information
60 calories; 1g protein; 14g carbohydrates; 0g fat; 0mg cholesterol; 55mg sodium; 3g fiber

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Garden Veggie Calzones with Homemade Marinara

November 12th, 2010 Printer friendly version Printer friendly version No comments »
Garden Veggie Calzones with Homemade MarinaraI had a craving for calzones the other night, so I tried this recipe. It’s based on a calzone recipe that I discovered when I was in college, but I added a homemade, whole wheat crust and homemade marinara sauce.
Nutritional Information
500 calories; 18g protein; 57g carbohydrates; 25g fat; 23mg cholesterol; 1054mg sodium; 8g fiber

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Southwestern Corn

November 5th, 2010 Printer friendly version Printer friendly version No comments »
Southwestern CornI made this corn recipe as a side dish to accompany taco salad. It comes from Vegetarian Times: Low-fat and Fast. Jason and I agreed that it was very tasty and it was extremely quick and easy to make!
Nutritional Information
87 calories; 3g protein; 19g carbohydrates; 1g fat; 0mg cholesterol; 138mg sodium; 2g fiber

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Taco Salad

October 22nd, 2010 Printer friendly version Printer friendly version No comments »
Vegetarian Taco SaladI had a craving for Mexican last week, so I made this tasty salad. I also made my own Tomatillo Salsa to dress it with, which made it extra delicious! The salsa is pretty easy to throw together, so I highly recommend making a batch if you have the time. However, you can use a store bought salsa instead if you are in a hurry.
Nutritional Information
304 calories; 15g protein; 42g carbohydrates; 9g fat; 15mg cholesterol; 1,245mg sodium; 7g fiber

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Escarole Sauteed with Black-eyed Peas

October 14th, 2010 Printer friendly version Printer friendly version 1 comment »
Escarole Sauteed with Black-eyed PeasThis recipe is an old favorite of ours. I discovered it on the Weightwatchers website when I was doing their program several years ago. The black-eyed peas add protein, which can be difficult to get enough of when following a vegetarian diet.
Nutritional Information
256 calories; 9g protein; 34g carbohydrates; 11g fat; 0mg cholesterol; 590mg sodium; 9g fiber

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Sliced Sweet Potato with Garlic Oil & Fried Sage

October 5th, 2010 Printer friendly version Printer friendly version No comments »
Sliced Sweet Potato with Garlic Oil & Fried SageNow that the weather is cooling off, I’m feeling inspired to do more cooking! Jason and I tried this dish last night and we thought it was very tasty. Although the recipe calls for a fair amount of oil, it’s lower calorie than you might think, since the sage only absorbs a small portion of what is used for frying.
Nutritional Information
140 calories; 2g protein; 14g carbohydrates; 9g fat; 0mg cholesterol; 295mg sodium; 2g fiber

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Spicy Collard Greens

July 23rd, 2010 Printer friendly version Printer friendly version No comments »
Spicy Collard GreensThe state farmer’s market is close to my house and I’ve been taking full of advantage of it. They have such a great selection of fresh fruits and vegetables that are bursting with flavor. Of course, here in the South, you’ll find traditional southern veggies such as collards! Collards are green leafy vegetables that are somewhat similar to spinach, but they don’t get as limp when cooked and they are a little bit chewier as well. This recipe spices them up with white vinegar, garlic and red pepper flakes
Nutritional Information
55 calories; 1g protein; 3g carbohydrates; 5g fat; 0mg cholesterol; 8mg sodium; 1g fiber

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