‘baking’ Category

  1. twice baked spinach spaghetti squash

    September 29, 2015 by Angie

    I cooked and ate spaghetti squash for the first time last week. I’ve never met a squash I didn’t like so I’m not surprised that I really loved this. I used this twice baked kale spaghetti squash recipe from Food52 as a guide.

    a savory bite

    Serves two people as an entree.

    Ingredients

    1 medium spaghetti squash
    olive oil
    salt and pepper, to taste
    minced garlic, about a teaspoon
    yellow onion, diced
    a bag of fresh spinach, stems removed
    1/2 to 1 cup shredded mozzarella cheese
    1/4 to 1/2 cup shredded parmesan cheese
    red pepper flakes, to taste

    twice baked spaghetti squash

    Directions

    1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
    2. Wash the spaghetti squash and then cut the top off of it so you can put it down without it rolling all over the place.
    3. Use your most serious knife to cut the spaghetti squash in half lengthwise.
    4. Scoop the seeds and pulpy stuff out of each half. Try to leave the part under that intact.
    5. Drizzle olive oil over the insides of the squash. Sprinkle with salt and pepper. Place the squash halves facedown on the parchment-lined baking sheet. Bake for about 45 minutes until the inside of the squash has softened and there are some browning, crystalizing parts.
    6. While the squash is baking, chop the yellow onion. De-stem the spinach leaves.
    7. Heat a pan with some olive oil in it. Add the chopped onions and minced garlic. Sauté until the onions are softened. Add the spinach leaves and cook until they have wilted. Set the vegetable mixture aside.
    8. When the squash looks ready, take it out of the oven, but leave the oven on. Heck, crank it up to 425 degrees.
    9. Using a spoon, scrape out the insides of the squash halves. It will look like spaghetti!
    10. Transfer the spaghetti looking insides and the vegetable mixture to a large bowl.
    11. Add the mozzarella and parmesan cheeses. Sprinkle with salt and pepper and red pepper flakes to taste. Stir to combine.
    12. Spoon the mixture back into the squash shell halves. Sprinkle the tops with a little more parmesan cheese. Bake for about 15 minutes on 425 or until the cheese is melted and starts to brown a little.

    they are twins!


  2. veggie and egg white breakfast “muffins”

    July 7, 2015 by Angie

    I have been on the hunt for a new high-protein, low-carb, breakfast food. I got the idea for these egg white muffins from my co-worker and used this recipe from I Don’t Go to the Gym as a guide. I found certified humane egg whites online from Eggology. It makes me feel a lot better about eating eggs. Nutritionally, the Eggology egg whites really can’t be beat.

    veggie and egg white muffins

    Disclaimer: A silicone muffin pan is required. I killed a metal muffin pan the first time.

    Ingredients

    olive oil
    2 green onions, sliced
    2-3 yellow squash and/or zucchini, finely chopped
    a big handful fresh spinach
    about a tablespoon of minced garlic
    2.5 cups of Eggology egg whites
    a handful of reduced fat shredded Mexican cheese, optional (I forgot to add cheese to the muffins shown and they are just as tasty without it.)
    add dried oregano, turmeric, garlic powder, nutritional yeast, salt, and pepper to taste

    Steps

    1. Preheat the oven to 350 degrees. Lightly grease the silicone muffin pan with olive oil. Place the muffin pan on a cookie sheet.

    2. Wash and finely chop the veggies of your choosing.

    3. Pour a little olive oil in a pan and add the squash and garlic. Cook for a few minutes. Repeat adding the green onion and then the spinach last.

    4. Transfer the sautéed veggies to a bowl. Pour the egg whites into the bowl. Add a handful of the shredded Mexican cheese and salt and pepper to your liking.

    5. Pour the egg white and veggie mixture into the greased silicone pan. Bake for 20-25 minutes.

    6. Pop the adorable muffins out of the pan and gobble them up! Or save them to microwave for breakfast throughout the work week. I have been baking them on Sunday and eating four each morning on Monday, Tuesday, and Wednesday. I could stretch it to Thursday, but I start to get freaked out about leftovers by then.

    a happy breakfast

    They are perfect with a Robbie-made soy latte <3


  3. sweet potato & black bean casserole

    July 3, 2015 by Angie

    I tried yet another casserole with Mexican flavors recently. This one is centered around chunks of sweet potato and a bunch of black beans. It’s this recipe from Kim’s Cravings. I followed the directions closely except for omitting the cinnamon and using just two low-carb tortillas. It was a resounding “Seconds, please!” from both halves of Robgeleen. Considering it was topped with magnificent avocado slices, I don’t know who could resist.

    a piece of casserole


  4. vegan tofu & vegetable frittata

    June 10, 2015 by Angie

    I have been on a quest for a new breakfast. I love the blog Fat Free Vegan so I looked there for protein-packed breakfast recipes. I made a slightly altered version of her vegan zucchini frittata Tuesday night. It is potentially too labor- and dishes-intensive to be my every weekday breakfast, but, man oh man, it is phenomenal tasting. I love it so much. The seasoning is just right and the silken tofu, tahini, and soy milk make it deliciously creamy. I ate some of it right out of the oven because I couldn’t help myself!

    tofu frittata

    I warmed some up for breakfast yesterday and today and still have enough to eat tomorrow morning. I could have stretched it to four meals, but I get shaded out by leftovers after the third day.

    Breakfast!
    Tofu frittata and a soy latte lovingly made by Robbie = perfect breakfast!

    The substitutions I made were in the vegetables used. I used three green onions, a medium sized zucchini, a medium sized yellow squash, and a lot of minced garlic. I meant to include fresh spinach but totally forgot 🙁 I couldn’t figure out how to “shred” the squash so I diced them and it worked out just fine.

    I followed the blender part as directed except I used a food processor because I only have an immersion blender. I also followed the pan preparation directions by spraying oil then putting a circle of parchment paper on top. I had no issues getting the frittata out of the pan. In fact, it pretty much flew out and then I couldn’t get it back in the pan without injuring it. I don’t mind because it’s just for me, but if I made this for a fancy brunch I would be sad, so beware.

    close up tofu frittata
    Hot out of the oven!

  5. soy crumble and black bean taco casserole

    June 2, 2015 by Angie

    I haven’t cooked anything new in way too long. I saw this recipe for a one-pot taco casserole in an email I got from My Fitness Pal. I changed it up a little to make it vegetarian and eliminate the need for a packet of taco seasoning. Robbie and I both really liked it and, while it took two pots, it was worth it. In the future, I think I will add more veggies, possibly a bell pepper and some fresh spinach, and garnish with avocado slices.


    a little serving

    Ingredients

    safflower oil
    Two 12 oz bags of soy crumbles (I used Morningstar Farms Grillers Crumbles.)
    half of a 10 oz bag of frozen corn kernels (I used less because Robbie is not a corn fan.)
    One 15 oz can of black beans, drained (El Ebro is where it’s at.)
    One and half cups of salsa (I used Green Mountain Gringo brand in mild.)
    a yellow onion, diced
    about one and half tablespoons of homemade taco seasoning: equal(ish) parts garlic powder, onion powder, crushed red pepper flakes, dried oregano; followed by a larger amount of paprika; an even larger amount of cumin; and a very large amount of chili powder (I really winged this and it tasted awesome. If you want to measure out a big batch and store it, more power to you.)
    salt and pepper to taste
    about one cup of shredded reduced fat Mexican cheese

    soy crumble and black bean taco casserole

    Instructions

    1. Preheat the oven to 375 degrees.

    2. Heat a large pan and add a few drops of your favorite oil. I used safflower oil because it doesn’t impart a taste onto the soy crumbles the way olive oil can. Add the soy crumbles. Cook, stirring occasionally. When the crumbles are about half way through cooking, add the diced onion. Continue cooking until the crumbles are cooked through and slightly browned.

    3. Add the salsa, frozen corn kernels, and homemade taco seasoning to the soy crumbles mixture. Cook for about 2 more minutes.

    4. Pour the mixture into a large casserole or glass baking dish. Pour the drained black beans on top. Bake for about 20 minutes.

    5. Sprinkle a layer of cheese on top and baked for another five minutes.

    6. Serve with tortillas, chips, taco shells, avocado slices, cashew queso – whatever you’re into!

    Robbie made tiny burritos with his

    Robbie made adorable mini burritos with low carb tortillas!


  6. grilled eggplant parmesan

    December 7, 2014 by Angie

    Eggplant parmesan is my best favorite food. After pizza. I haven’t had much success making the breaded version but I saw a recipe on the Food and Wine website that seemed doable and yummy so I tried it. I am happy to report that I pulled it off and it was really good! Robbie made the garlic bread – also phenomenal!

    with garlic bread

    Grilled eggplant parmesan is best with garlic bread made by Robbie – he never skimps on the garlic.

    Ingredients

    1 large eggplant
    3 tomatoes on the vine
    olive oil
    sea salt
    jar of spaghetti sauce (Gia Russa Tomato Basil is preferred in our house.)
    minced garlic
    dried basil
    dried oregano
    garlic powder
    mozzarella cheese, sliced into thin chunks
    shredded parmesan cheese

    closeup

    Right out of the oven.

    Instructions

    1. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.

    2. Heat a grill pan over medium heat. Spray with olive oil.

    3. Wash and peel the eggplant. Slice it into 1/4″ slices.

    4. Slice the tomatoes into thin slices.

    5. Spray the eggplant with olive oil and sprinkle with sea salt. Place them on the grill pan in batches, flipping after about 2 minutes. Repeat with the tomato slices.

    6. Arrange the grilled eggplant on the cookie sheet so that they are slightly overlapping. Top with the grilled tomato slices.

    7. Spoon some of the spaghetti sauce over the tomatoes. Sprinkle the minced garlic, dried basil, dried oregano, and garlic powder to taste.

    8. Strategically place chunks of mozzarella cheese for optimal cheese coverage. Sprinkle with the shredded parmesan.

    9. Bake for about 15 minutes.

    10. Serve with garlic bread.

    on the cookie sheet

    Less work, fewer carbs, and almost as delicious as the original!


  7. easy pumpkin spice muffins

    September 21, 2014 by Angie

    It’s pumpkin season! I saw this recipe on Pinterest, I think, last year. You buy a box of spice cake mix (I used Duncan Hines, it’s vegan) and a 15-16 oz can of plain pumpkin. Preheat the oven to 350 degrees and place 12 adorable Halloween cupcake liners in a cupcake pan. Pour the entire box of cake mix into a large bowl. Pour the entire can of pumpkin into the bowl. Stir until there are no more lumps. Divvy the batter up amongst the 12 cupcake liners. Bake for about 20 minutes. Most of the recipes I saw called for less time but my oven is not very good so I did the toothpick test and they were ready at about 22 minutes.

    Easy Pumpkin Spice Muffins

    A dozen pumpkiny Fall muffins in a hurry.

    An Easy Pumpkin Spice Muffin

    Robbie and I both enjoyed these. I think they could use a little more of the pumpkin spices. He suggests adding chocolate chips. It’s such a fast recipe that I probably will make them again with those changes. However, I do prefer the two more labor-intensive pumpkin treats I make several times per year, both by Isa Chandra Moskowitz: pumpkin crumb cake with cashew streusel from Veganomicon and pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World.

     


  8. curry roasted sweet potatoes

    September 3, 2014 by Angie

    You know I’m always on the lookout for more side dishes. I semi-recently borrowed the cookbook More Peas, Thank You by Sarah Matheny from the public library and was intrigued by this recipe for curry roasted sweet potatoes. I am a sweet potato fan but have only cooked them a few times. Robbie and I both liked this and would enjoy having it again – the flavors and texture were great. The only downside is that sweet potatoes are really difficult to chop into wedges! We both worked at it for longer than seems reasonable.

    unphotogenic curry roasted sweet potatoes

    We ate this with Thai coconut tofu so the unphotogenic sweet potatoes appear oilier and less appealing than they were in real life.

    Yields way more than Robgeleen could eat.

    Ingredients
    2 tsp curry powder
    3/4 tsp ground ginger
    1/2 tsp ground cinnamon
    1/2 tsp garam masala
    1/2 tsp salt
    2 tbsp unsweetened soy milk
    1 lb sweet potatoes
    olive oil spray

    Instructions
    1. Preheat the oven to 425 and spray a cookie sheet with olive oil.
    2. Cut the sweet potatoes into large wedges.
    3. In a large bowl, combine the spices, then add and combine the soy milk. Add the sweet potato wedges and stir to coat them with the spice mixture.
    4. Place the sweet potato wedges on the baking sheet and bake for 25-30 minutes, turning at least once while baking.

    on the baking sheet

    The curry roasted sweet potatoes roasting on a baking sheet.


  9. herb-roasted cauliflower and bread crumbs

    June 19, 2014 by Angie

    I tried a second new-to-me recipe from Appetite for Reduction this week. I made herb-roasted cauliflower with bread crumbs as our side tonight. Both of the things I made, (Robbie’s favorite) blackened tofu and the cauliflower side, are from Isa Chandra Moskowitz’s fantastic cookbook. I’ve said it before and I’ll probably say it again: you really should get this book because it’s great. If you’re not going to take my advice though, you’re in luck because the recipe is online at the Humane Society of America’s site.

    herb-roasted cauliflower & bread crumbs with blackened tofu

    Robbie loves blackened tofu

    Both halves of Robgeleen endorse this recipe. It’s a very tasty excuse for eating a bunch of cauliflower. Preparation and cleanup were easy as well so it’s definitely a keeper.

    herb-roasted cauliflower & bread crumbs out of the oven

    Herb-roasted cauliflower and bread crumbs right out of the oven


  10. masala baked tofu

    June 19, 2014 by Angie

    For dinner Tuesday night I made a new favorite tofu dish from Isa Sandra Moskowitz’s book Appetite for Reduction. I marked this recipe as one I wanted to try a long, long time ago and finally got around to it this week. You should really buy the whole cookbook but, if you don’t believe me you can find the recipe here, blogged by a kind Internet person.

    Masala Baked Tofu

    Masala Baked Tofu

    Next time, I will cut the tofu differently for thinner triangles and also marinate it longer. I did the minimum one hour of marinating and the flavor was excellent but didn’t quite penetrate all the way to the center of the thick tofu triangles. Even with those lessons learned, the masala baked tofu was reallllllly good. I made cracklin’ cauliflower to go with it for a yummy, low-carb, Indian-ish meal.

    Masala Baked Tofu & Cracklin' Cauliflower

    Masala Baked Tofu with Cracklin’ Cauliflower