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This salad is delicious! It’s pretty light, so it makes a great spring lunch. I used Free Catalina because my store didn’t carry the light. I made a few other modifications as you can see in the picture. What’s great about salads is that you can add whatever you want to them and take out what you don’t without destroying anything. I excluded the cabbage, green onion and noodles. The only reason I didn’t add noodles is because the only ones I could find were loaded with trans fat. This is another recipe from Kraft Foods.

Serves 2, 320 calories per serving.

INGREDIENTS

• 2 frozen Meatless Spicy (or regular) Chik’n Patties (Boca is Vegan)
• 1/4 cup KRAFT Light CATALINA Reduced Fat Dressing
• 1 Tbsp. plus 1-1/2 tsp. teriyaki sauce
• 2 tsp. sesame seed, toasted
• 4 cups torn leaf lettuce
• 1/2 cup canned mandarin orange segments, drained
• 1/4 cup shredded purple cabbage
• 2 Tbsp. chow mein noodles
• 2 green onions, sliced

DIRECTIONS

1. Heat patties in microwave for 1 minute, flipping half way through. Continue cooking on skillet for a few minutes to obtain a crunch. Cut patties into strips.
2. Mix dressing, teriyaki sauce and sesame seed.
3. Place lettuce on serving plates; top with chik’n strips, oranges, cabbage, onions and noodles. Drizzle with dressing mixture.

Rating:

5 out of 5 penguins happily ate this salad!

My boyfriend absolutely loves this meal. I think it’s okay… I think it’s the BBQ sauce that I don’t care for. Next time I make it, I will only use Ketchup. I always use the Morningstar Farm griller crumbles for this recipe. A major pro to this is it’s VERY simple to make! This recipe comes from Kraft Foods.

INGREDIENTS

• 1 pkg. (12 oz.) frozen Meatless Ground Burger
• 1/2 cup plain dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup cholesterol-free egg product (or 2 lightly beaten eggs)
• 1/2 cup barbecue Sauce
• 1/4 cup ketchup

DIRECTIONS

1. Preheat oven to 350°F. Microwave ground burger in medium microwaveable bowl on HIGH 1-1/2 min.. Add all remaining ingredients except ketchup; mix lightly. Let stand 5 min.
2. Shape into loaf in 8-inch pie plate or into 2 smaller loaves in 2 miniature loaf pans sprayed with cooking spray. Spread top evenly with ketchup.
3. Bake 35 min. or until cooked through.

Rating:

3 out of 5 penguins liked this!

This recipe came from a fellow veggie from the VeggieBoards (Thanks Becky!). I did make some modifications. The recipe for the dumplings I have is not vegan, but if you would like the vegan version from the original recipe, you’re more than welcome to e-mail me and I’ll send it to you! The flavor of this soup is even better the second and third day! If you don’t want so many dumplings, you can always half the dumpling recipe. I prefer half of the dumplings myself.

INGREDIENTS

• 1 small onion, chopped
• 4 small carrots, chopped
• 2 ribs celery, halved, then chopped into small pieces
• 1/4 t thyme (dry, or bunch fresh)
• 1/4 t parsley (dry, or bunch fresh)
• 1 bay leaf
• Oil, veggie or olive (couple Tbs, enough to saute’ in)
• 2 cups veggie broth

• 2 cups of flour
• 1 tsp salt
• 2 level tsp baking powder
• 1/4 cup butter
• 1 egg
• 1 cup milk

DIRECTIONS

1. Heat oil (I use olive) in large pot, add onion, bay leaf, thyme, and parsley and cook on a low setting for 10-12 minutes until soft and transluscent. Bring up the heat to med or med-hi and add the rest of the veggies. Stir occasionally until carrots are done or mostly done.
2. Add 6 cups water, 2 cups of veggie broth and a dash salt. Cover and bring to a boil. While water is working up to a boil, put the dumplings together.
3. Mix together remaining dry ingredients. Combine egg, milk and melted butter. Mix together. Combine all ingredients.
4. Drop spoonfuls into the soup that is a full rolling boil. Cover and cook 10 minutes (reduce heat slightly to maintain an easy boil).

Rating:

5 out of 5 penguins enjoyed this soup!

This recipe came from the Jan/Feb 2007 issue of Women’s Health. My boyfriend made it for me and it was delicious! Picture coming soon!

Serves 6

INGREDIENTS

• 1 c. dried black beans, soaked overnight
• 6 c. vegetable stock/broth
• 2 bay leaves
• 1 large onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 1 medium celery root, peeled and chopped into 1-inch cubes
• 2 large carrots, cut into 1-inch rounds
• 1 large parsnip, cut into 1-inch rounds
• 2 medium-sized Yukon Gold potatoes, washes but unpeeled and cut into 1-inch cubes
• 1-1/2 tsp sea salt
• 2 heaping Tbsp fresh cilantro, minced
• Ground black pepper to taste

DIRECTIONS

1. Drain beans and discard water.
2. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises and discard.
3. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Then let soup return to a boil.
4. Cover, reduce heat to low, and cook 45 to 50 minutes.
5. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender.
6. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.

Rating:

5 out of 5 penguins enjoyed this recipe!

Nutritional Facts per serving: 230 calories, 3.5 grams of fat (2 saturated), 710 mg sodium, 41g carbs, 6 g fiber, 12 g protein.