Healthy Poutine?

Poutine

4 servings, about 3/4 cup potatoes & 1/3 cup gravy each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

* 1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
* 5 tsp extra-virgin olive oil, divided
* 1/4 plus 1/8 teaspoon salt, divided
* 1/2 tsp freshly ground pepper, divided
* 1 1/2 cups reduced-sodium veggie beef broth or mushroom broth, divided
* 3 Tbs all-purpose flour
* 1 cup coarsely chopped cremini or white mushrooms
* 1/4 cup finely chopped onion
* 2 Tbs finely chopped chives
* 1/2 cup shredded extra-sharp Cheddar cheese



1. Position rack in lower third of oven; preheat to 450°F.
2. Combine potatoes, 2 tsp oil and 1/4 tsp each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
3. Whisk 1/2 cup broth and flour in a small bowl; set aside.
4. Heat the remaining 3 tsp oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
6. When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.

Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping
Makes 6 to 8 (side dish)

* Active time:1 hr
* Start to finish:1 1/2 hr

This colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result.

For Vegetables

* 2 tablespoons olive oil
* 2 medium onions, halved lengthwise and thinly sliced lengthwise
* 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
* 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
* 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
* 1/2 cup water
* 2 tablespoons soy sauce
* 1/2 teaspoon salt

For Topping

* 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
* 7 oz firm tofu
* 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
* 1/3 cup olive oil
* 2 teaspoons dried basil, crumbled
* 1 1/2 teaspoons dried oregano, crumbled
* 1 teaspoon paprika
* 1 garlic clove, chopped
* 1/4 teaspoon salt

Sauté vegetables:

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Mushroom Tofu Loaf

Mushroom Tofu Loaf

3 tablespoons olive oil
1 large onion, finely sliced
4 garlic cloves, crushed
3 1/2 Tbs chopped walnut or Brazil nuts
3 1/2 Tbs rolled oats
1/2 cup chestnut mushrooms, sliced
1/2 cup vegetable stock
1 tablespoon soy sauce
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
Salt and pepper to taste
17.5 oz firm tofu, pressed of excess water and crumbled
3 tablespoons arrowroot or cornflour
1/2 cup stale brown bread crumbs

In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic, and cook, stirring occasionally until soft and golden brown. Transfer to a bowl. Set aside
In the same pan, heat the remaining oil. Add the nuts, oats and mushroom. Saute for a few minutes, stirring frequently, until the mushrooms are tender. Stir in a small amount of stock, turn up the heat and loosen stuck on bits. Add the remaining stock and cook for 10 minutes . Add the soy sauce, mustard, tomato paste, vinegar and Worcestershire sauce. Continue to cook until the mixture is thick. Add to the bowl with the onions and set aside. Season to taste.
Add the tofu and arrowroot or cornflour to a food processor; puree until smooth. Add to the onion mixture and blend in enough breadcrumbs to make a thick paste; mix well/ tip gently into a non-stick or lightly oiled loaf pan measuring 9 by 5 by 3 inches. Press down firmly to pack in the mixture into the pan. Bake for 40 minutes. For optimal result, let the loaf cool for an hour or two before slicing; or make a day ahead and reheat.

Mushroom Seitan Casserole

Mushroom Casserole Recipe -- Thanks to 101

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer. Use chopped seitan, veggie chicken and greens for add-ins. :)

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Hoppin' John

* 1 cup sliced celery
* 1 medium onion
* 2 cloves garlic, minced
* 1 tablespoon oil or 1 tablespoon butter
* 4 cups water
* 2 1/2 cups veggie chicken broth
* 16 oz black-eyed peas (fresh or frozen, thawed)
* 1/2 lb cut up vegetarian sausage or wham (The wham is wonderful in this!!)
* 1/4 teaspoon dry crushed red pepper
* 3 bay leaves
* 3 cups cooked long-grain rice

Prep Time: 15 mins
Total Time: 1 1/4 hr

1. Saute the first 3 ingredients in hot oil or butter until tender.
2. Add water and next 5 ingredients.
3. Bring to boil; cover, reduce heat, and simmer 40 min or until peas are tender.
4. Remove and discard bay leaf.
5. Serve over rice.

Baked Everything

Credit to 101 for this one. Nice comfort food on a cold winter night :)
Baked Farro Pasta Recipe

You can use pretty much any green cabbage here - savoy, napa, or even shredded brussels sprouts if you have some to use up. On the pasta front I call for farro tagliatelle, but you can substitute a wide range of pasta shapes and types. For example, fettuccine, penne, broken lasagne, etc. And you can experiment beyond farro - whole wheat pastas, buckwheat, spelt, they'll all work nicely here. Lastly, I don't hammer this point to death down below, but do your best to salt/season each of the casserole components as you go. Each should taste great on its own.

1 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
fine grain sea salt
1 1/2 tablespoons unsalted butter, plus more for the baking dish
2 medium leeks, trimmed, thinly sliced, well washed
3 garlic gloves, minced
1/2 medium head of cabbage, cored and shredded
1/2 cup vegetable broth or water
1 1/2 tablespoons whole grain mustard
1 1/2 cups freshly grated Parmesan cheese
16 fresh sage leaves

12 ounces dried farro tagliatelle, broken into 3-inch segments

4 ounces soft-rind, creamy cheese, cut into tiny cubes (for example, I used this Ardrahan farmhouse cheese, but Stracchino, fontina, or tallegio could all work too)

Bring a large pot of water to a boil for cooking the pasta.

In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30 - 45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.

Melt the butter in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the cabbage, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender. Remove from heat and stir in the mustard, then 1/2 cup of the Parmesan cheese, and half of the slivered sage leaves. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.

Cook the pasta in generously salted water until al dente. Drain and set aside.

Generously butter a 9 x 13-inch baking dish, or equivalent. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the cabbage mixture, half of the potatoes, 1/2 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan and slivered sage.

At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.

Serves 6 - 8.

Prep time: 60 min - Cook time: 60 min

Special K Roast

Ingredients:
1 can of Worthington Diced Chick
2 cups of cottage cheese (a normal sized container)
2 eggs
1 cup finely chopped pecans (or pecan meal)
1/4 cup of milk
2 1/2 cups of Special K

Preheat the oven to 350 degrees.

This recipe is actually a half batch. I knew that I’d eat whatever I made in a very short time, so I cut it in half. I’d say it would be about enough to feed 4 to 6 at one meal. It lasted me about that many meals. (I won’t lie, I had it for breakfast one day…)

Mix it all up and then put into a 9″x13″ pan. Bake for 1 hour.



2nd option w NO chix :)


6 c Special K
1 ½ lb cottage cheese
2 tsp McKays
1 onion chopped
½ c milk
1 stick butter, melted
4-5 eggs
½ c pecans

Bake at 350 for 1 hr covered, then ½ hr uncovered

Baked stuffing

Credit to Connie for this one... blogging it so I don't lose it! This roast is so good. The whole family voted to never eat plain ol' boxed instant stuffing again :)Next time we're going to add a little veggie chicken in there, too. Soooooo good!



Stuffing Roast
3 beaten eggs
1-1/2 lb small curd cottage cheese
1 large onion, chopped
½ cup oil
1 (16 oz) bag stuffing mix (I actually prefer to use 2 small 6-oz boxes of stuffing mix-- one herb and one mushroom and onion)
2 to 3 stalks celery, chopped
2 Tbsp. Chicken style seasoning
1 cup milk
1 (8 oz.) can mushrooms with liquid

Mix all ingredients together and pour into oiled 9x13 inch pan. Bake at 350 for 40 minutes.

Florentine casserole

Florentine Casserole

Prep: 30 min
Baking time: 15-20 min, 30-45 if refrigerated, 1.5-2 hr if frozen
Baking temp 350, 300 if frozen

1 lb burger substitute
1 med onion, chopped
1/4 lb fresh mushrooms, sliced
1 clove garlic, minced
1 tsp oregano
1 TBS EVOO
1 tsp salt
1/4 tsp pepper
2 TBS all-purpose flour
1 cup veggie beef broth (McKay's)
1 cup sour cream
1 pkg 10 oz frozen chopped spinach, cooked and drained
4 oz Mozz or Jack cheese

Brown the burger, onion, mushroom, garlic, and oregano in EVOO over med-high heat. Add salt and pepper. Stir in flour. Add broth and cook til thickened. Stir in sour cream. Add drained spinach. Pour mixture into 2 qt casserole. Sprinkle cheese on top. Bake 350 for 15 -20 minutes or until heated through. For 8 servings, double the ingredients but use only 1 2/3 c broth.

Italian Vegetable Bake

It's so cold outside right now. Days like this I always seem to gravitate towards my oven in search of warmth and comfort. This looks good for tonight's dinner. I think I'll saute' some Terkettes in olive oil and garlic and Italian seasoning and add it into the veggie mix. Looks like it could use some other tweaking as well. The more I think about it, this would be an easy base for soup. Maybe throw in some tortellini or gnochhi? As is, serve it over noodles for the DD's, over roasted potatoes for the DH. Y'know, I bet this would be yummy over garlic parmesan couscous or Italian polenta, too. Feedback, as always, is much appreciated. :)

Italian Vegetable Bake

Serves: 18
Serving Size: 1/2 cup

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

INGREDIENTS
1 can (28 oz.) whole tomatoes
1 medium onion, sliced
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
3/4 cup finely chopped green pepper
2 tablespoon lemon juice
1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
3 medium (7" long) zucchini, cut into 1" cubes
1 medium eggplant, pared and cut into 1" cubes
2 tablespoons grated parmesan cheese

DIRECTIONS
1. Drain and coarsely chop tomatoes. Save liquid.
2. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
3. Cover and bake at 325º F for 15 minutes.
4. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
5. Sprinkle top with parmesan cheese just before serving.


NUTRITION INFO
(per serving)
Calories: 33.0
Fat: 0.2 g
Carbohydrates: 7.5 g
Protein: 1.8 g

Sweet Potato-Leek Gratin

Doesn't this one look good???

Baked Sweet Leek and sweet potato gratin

From Vegetarian times, Feb 2009

• 1 1/2 Tbs EVOO, divided
• 3 medium leeks, white and green parts chopped (6 cups)
• 3 cloves of garlic minced
• 3 Tbs chopped fresh rosemary, divided
• 2 medium sweet potatoes, peeled and cut into 1/8 in thick slices
• 1/2 cup veggie broth
• 3 Tbs Italian dry breadcrumbs

!. Preheat the oven to 450 degrees and spray a 10 inch round pan.

2. Saute leeks garlic and half the rosemary, about 8 min (in a Tbs EVOO)

3. Arrange 1/3 sweet potatoes over bottom of pan, overlapping slightly, spread half leek mixture on top. Repeat. Drizzle broth over, cover with foil and bake for 35 minutes.

4. stir breadcrumbs, rosemary and EVOO together, remove foil, sprinkle with bread crumbs and bake 15 more minutes.

**** Try adding nutritional yeast to each layer and make the bread crumbs from scratch and add nutritional yeast. Gonna be delicious!