realy easy vegan/veggie/and meat friendly recipes :]

[spoofie]

Low Fat Chocolate Chip Cookies
(Makes 28 cookies)
--
2 cups white wheat flour or whole wheat pastry flour
1/2 cup rolled oat flour
2/3 cup dehyrated cane juice sweetener/brown sugar
3/4 tsp baking soda
1/3 cup prunes
2 tbsp maple syrup
1 tsp vanilla
1/4 cup + 1.5 tbsp water
1/2 cup non-dairy chocolate chips or carob chips
1/2 cup chopped walnuts (optional)
--
Preheat the oven to 350.
In a large mixing bowl, combine the flours, dehydrated cane juice sweetener/brown sugar, and baking soda.
In a food processor or blender, combine the prunes and 1.5 tbsp water and pulse until the prunes are well chopped.
Add maple syrup, vanilla, and the rest of the water and mix.
Combine the wet and dry ingredients in a large mixing bowl, and add the chocolate/carob chips, and nuts (if using).
Lightly spray a cookie sheet with oil. Crop level tablespoons of dough onto the cookie sheet, about 1 inch apart.
Bake for 10-12 minutes. remove from the oven, and transfer to a wire rack to cool.

Per cookie: Calories: 77, Protein: 2 gm., Fat: 1 gm.

[spoofie]

Marinated chicken with fruit salad
Makes 4 servings.

ingredients
4 chicken filets (or 6-8 loins/clubs?)

Marinade:
- 2 tbsp honey
- 2 tbsp wine vinegar
- 2 tbsp soy sauce
- 1 clove of garlic
- 1/2 tsp ginger


method
Start by melting the honey. Mix in the vinegar and soy sauce, mince the garlic, add ginger.
Let the marinade cool down. Put the filets in a double plastic bag (one bag inside the other), add the marinade to the bag.

Let the marinade and the chicken wait in the fridge, preferably overnight.

Fry the chicken in a pan, adding what's left of the marinade to the breasts as you turn them.

While the chicken is frying (don't want to catch salmonella, do we?) start preparing the fruit salad.

- 2 apples
- 1 orange
- 1 banana
- 1 kiwi

*Everyone knows how to make fruit salad, just cut the fruit into pieces and place it in a bowl*

[spoofie]

Marinated chicken with fruit salad
Makes 4 servings.

ingredients
4 chicken filets (or 6-8 loins/clubs?)

Marinade:
- 2 tbsp honey
- 2 tbsp wine vinegar
- 2 tbsp soy sauce
- 1 clove of garlic
- 1/2 tsp ginger


method
Start by melting the honey. Mix in the vinegar and soy sauce, mince the garlic, add ginger.
Let the marinade cool down. Put the filets in a double plastic bag (one bag inside the other), add the marinade to the bag.

Let the marinade and the chicken wait in the fridge, preferably overnight.

Fry the chicken in a pan, adding what's left of the marinade to the breasts as you turn them.

While the chicken is frying (don't want to catch salmonella, do we?) start preparing the fruit salad.

- 2 apples
- 1 orange
- 1 banana
- 1 kiwi

*Everyone knows how to make fruit salad, just cut the fruit into pieces and place it in a bowl*

[spoofie]

Mixed Mushroom Patties
(Serves 4)
--
1 lb diced mealy potatoes
2 tbsp butter
2 cups chopped mixed mushrooms
2 garlic cloves, crushed
1 small egg, beaten
1 tbsp fresh chives, plus extra to garnish
flour, for dusting
vegetable oil, for frying
salt and pepper
salad, to serve
--
Cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until cooked through.
Drain the potatoes well, mash with a potato masher or fork, and set aside.
Meanwhile, melt the butter in a skiller. Add the mushrooms and garlic and cook over medium heat, stirring constantly, for 5 minutes. Drain well.
Stir the mushrooms and garlic into the potatoes, together with the beaten egg and chives.
Divide the mixture equally into 4 portions and shape them into round patties. Toss them in the flour until the outsides of the patties are completely coated, shaking off any excess.
Heat the vegetable oil in a skillet. Add the mushroom patties and cook over medium heat for 10 minutes until they are golden brown, turning them over carefully halfway through to prevent them breaking up. Serve immediately, with a simple, crisp salad.

Per serving: Calories: 298, Protein: 5g, Fat: 22g

[spoofie]

Mock Pad Thai


ingredients

2-3 packages of soba or rice noodles
1 container of extra firm tofu
1 cup of shredded coconut
1 cup of peanut butter (smooth or chunky, your choice)
1 package of bean sprouts
1 tablespoon of ginger
1/2 cup of soy sauce
1/2 cup of teriyaki
1/4 cup of rice wine vinegar
1-2 teaspoons of red pepper flakes
2 tablespoons of olive oil

method
Start with your tofu...drain it well by placeing it on top of paper towels or a cloth towel in a deep baking dish, cover it well with your towel, place another dish on top of it and weigh it down with a full tea kettle or canned goods. Once it's drained, freeze it for a good 4 hours or until solidly frozen. Thaw it out, drain it again then add the ginger, the teriyaki and half the soy sauce. Freeze again then let it thaw about half way. Crumble it into a bowl and set it aside.

Follow the directions on your noodles for cooking and set them aside.

In a blender or food processor, mix together your peanut butter, rice wine vinegar, 1 tablespoon of olive oil, the red pepper flakes and the remaining soy sauce. Blend until smooth.

In a non-stick pan, toss in your remaining olive oil, the crumbled tofu and coconut and cook 5 minutes, then add in the bean sprouts, your noodles and your 'peanut sauce' mixture. Stir all of this together and cook until heated all the way through.

You can toast additional coconut to toss on the top once you plate it up.

Those who want some other 'meat' substance, can add cooked shrimp or cooked chicken chunks to the dish

[spoofie]

Moussaka

ingredients
2lb (about 4) eggplant,
-stems removed
2 ts Salt
1/4 c Corn oil
4 Cloves garlic, chopped fine
1/2 c Tomato sauce
6 oz Tomato paste
1 1/2 c Water
2 Eggs, beaten
1/2 lb Mozzarella cheese, grated

method
1. Cut each eggplant lengthwise into 3 equal
slices. Sprinkle with the salt and let stand for 20
minutes, Dry the slices on paper towels to absorb the
liquid that accumulates. Set aside.

2. Heat 1 tablespoon of the oil in a pan and
stir-fry the garlic over moderate heat until golden,
about 2 minutes. Add the tomato sauce, tomato paste,
and water and mix well. Simmer the sauce over low
heat until it becomes thickened, about 15 minutes.

3. Heat the remaining 3 tablespoons of oil in a
skillet. Dip the eggplant slices into the beaten eggs
and fry over moderate heat for 2 minutes. Fry all the
eggplant slices this way.

4. Put a layer of eggplant in a heatproof glass or metal baking dish. Cover with about 1/2 cup of the cooked tomatosauce. Sprinkle with about 2 tablespoons of the grated cheese. Cover this another layer of eggplant,
then sauce, then cheese. The last layer (there should
be three) ends with the cheese. Bake in a preheated
350 degrees F oven for 1/2 hour Serve warm.

[spoofie]

Mushroom and Cheese Tortelloni
(Serves 4)
--
about 10 1/2 oz Vegan Pasta Dough, rolled out into thin sheets
5 tbsp butter
2 oz shallots, finely chopped
3 garlic cloves, crushed
1 cup mushrooms, wiped and finely chopped
1/2 celery stalk, finely chopped
5 tbsp grated romano cheese, plus extra to garnish
1 tbsp vegetable oil
salt and pepper
--
Using a serrated pasta cutter, cut 2 inch/5 cm squares from the sheets of fresh pasta. To make 36 tortelloni, you will need 72 squares. Once the pasta is cut, cover the squares with plastic wrap to prevent them drying out.
Heat 3 tbsp of the butter in a skillet. Add the shallots, 1 crushed garlic clove, the mushrooms, and celery, and cook for 4-5 minutes.
Remove the skiller from the heat, stir in the cheese, and season with salt and pepper to taste.
Spoon 1/2 tsp of the mixture onto the middle of 36 pasta squares. Brush the edges of the squares with water and top with the remaining 36 squares. Press the edges together firmly to seal. Let rest for 5 minutes.
Bring a large pan of water to a boil, add the oil, and cook the tortelloni, in batches, for 2-3 minutes. The tortelloni will rise to the surface of the water when cooked, and the pasta should be tender, but still firm to the bite. Remove from the pan with a slotted spoon and drain thoroughly.
Meanwhile, melt the remaining butter in a pan over low heat. Add the remaining garlic and plenty of pepper and cook for 1-2 minutes. Transfer the drained tortelloni to serving plates and pour the garlic butter over them. Garnish with grated romano and serve.

IF YOU WANT TO FREEZE YOUR TORTELLONI:
Once the tortellonis are all stuffed and sealed, bring a pan of large, well-salted water to a boil. While it's heating up, fill a medium sized bowl with cold water and some ice cubes. Also set up a plate with a few paper towels layered on it.
Once the water is boiling, blanch the tortelloni, in batches, in the boiling water for 15 seconds. COUNT WHILE YOU DO IT. Remove from the water and immediately dunk in the ice water for 5-10 seconds, then set on paper towels to drain.
When all pasta has been blanched, place in freezer bags and freeze.
To cook the frozen tortellonis, place them still frozen into a pot of boiling salted water, and cook just juntil the float to the top, 3-4 minutes. Make your garlic butter sauce as directed above, coat, and serve.

Per serving: Calories: 360, Protein: 9g, Fat: 21g

[spoofie]

Mushroom Pasta with Port
(Serves 4)
--
4 tbsp butter
2 tbsp olive oil
6 shallots, sliced
6 cups sliced white mushrooms
1 tsp all-purpose flour
5/8 cup heavy cream
2 tbsp port
4 oz sun dried tomatoes, chopped
freshly grated nutmeg (optional, but suggested)
1 lb dried spaghetti
1 tbsp freshly chopped parsley
salt and pepper
6 triangle of fried white bread, to serve
--
Heat the butter and 1 tbsp of the olive oil in a large pan. Add the shallots and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season to taste with salt and pepper, then sprinkle over the flour and cook, stirring constantly, for 1 minute.
Gradually, stir in the cream and port, then add the sun-dried tomatoes and a pinch of grated nutmeg, and cook over low heat for 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil Add the spaghetti and remaining olive oil and cook for 12-14 minutes, or until tender, but still firm to the bite.
Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer to serving plate, sprinkle with parsley, and serve with bread.

Per serving: Calories: 763, Protein: 17g, Fat: 38g

[spoofie]

Paprika chicken
Ingredients:

1/2 cup flour
1/4 cup grated parmesan cheese
1 tsp dried oregano
1 x egg white
4 x boned and skinned chicken breast halves
4 tsp olive oil
1 dsh pepper
1 dsh paprika

method
1. In shallow dish or pie pan, combine flour, cheese and oregano; mix well. In another shallow dish, beat egg white until foamy. Dip each chicken breast half in egg white; dip in flour mixture to coat, shaking off excess.

2. spray large nonstick skillet with nonstick cooking spray.

Add oil; heat over medium-high heat for 2 to 3 minutes or until very hot.

Add chicken; sprinkle with pepper and paprika. Cook 6 minutes.

3. Turn chicken; sprinkle again with pepper and paprika. Cook an additional 6 minutes or until chicken is golden brown, fork-tender and its juices run clear.

[spoofie]

Pasta with Low-Fat Pesto
(Serves 4)
--
8 oz dried linguine or spaghetti
2 oz fresh basil leaves
1 oz fresh flat-leaf parsley sprigs
1 garlic clove, coarsely chopped
1/4 cup pine nuts
1/2 cup low-fat soft cheese
2 tbsp freshly grated Parmesan cheese
salt and pepper to taste
basil sprigs, to garnish
--
Bring a large pan of lightly salted water to a boil. Add the pasta, bring back to a boil and cook for 8-10 minutes, until al dente. Drain and return to pan.
Meanwhile, put half the basil, half the parsley, pine nuts, and soft cheese into a blender or food processor and process until smooth. Add the remaining basil and parsley, together with the parmesan, and season to taste. Process again briefly to mix.
Add the pesto sauce to the drained pasta and toss thoroughly with 2 forks to combine.
Transfer to 4 warm serving plates, garnish with basil sprigs and serve immediately.

Per serving: Calories: 288, Protein: 15g, Fat: 7g