July 13th, 2006

Wegmans Marinade tastes like Caesar!!

For those of you who live near Wegmans, you MUST try the Lemon & Garlic Marinade. But don't bother putting it on tofu, or veggies (it actually doesn't taste very good in that context--in my opinion). However, this stuff tastes SO MUCH like caesar salad dressing--it's unbelievable. It's creamy, caesar-y, and just plain amazing. And like all the other vegan-friendly foods at Wegmans, it's marked with a big fat "V". Mmmm delightful. It's also amazing, mixed with greens and the Morning Star Chik'n Strips, and wrapped all up in a tortilla! Sooooooooooooooo gooooood.





(it's the white one in the back--it comes in various sizes, and it's much cheaper than the vegan version of caesar you buy in health food stores at 2/$4).

Enjoy!

zucchini stuffed with rice and mushrooms

My name is Angela and I'm kinda new to this community. I'm 13 and just starting to become a vegatarian so I decided to contributes a recipe

Zucchini Stuffed with Rice and Mushrooms
(preheat over to 350f (180c)

3 cups vegetable stock

1/2 cup wild rice

1 tsp vegetable oil

2 tsp minced garlic

3/4 chopped onions

2 cups sliced mushrooms

1 tsp dried basil

1/2 tsp dried oregano

3/4 cup prepared tomato pasta sauce

1. In small saucepan, bring stock to a boil; stir in rice, cover, reduce heat to low and cook 35 to 40 minutes or until rice is tender. Drain excess liquid.

2. Meanwhile, cut each zucchini in half lengthwise. In large pot of boiling water cook zucchinis for 4 minutes; drain. When cool enough to handle, carefully hollow out the pulp leaving the shell intact. Chop pulp and set aside. Put zucchini shells into the prepared baking dish.

3. In a large nonstick frying pan sprayed with vegetable spray (butter works just as well) heat oil over medium high heat. Add garlic and onions cook for 3 minutes or until soft. Stir in mushrooms, basil, and oregano; cook 5 minutes or until mushrooms turn brown. Stir in zucchini pulp; cook 2 minutes remove from heat.

4. Stir in cooked rice, tomatoe sauce into vegetable mixture. Stuff mixture evenly into the zucchini boats, mound the filling high. Cover dish tightly with foil.

5. Bake 15 minutes or until heated through.

And calories- 135
Protein- 6 g
fat in total- 2g
fiber- 5g

enjoy the recipy if any questions ask in the comment zone
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Tempeh and Kale salad-ish thing

So I was trying to incorporate more kale into my diet and I came across this recipe which I've been munching on for the past few days:

Raw Southern Greens:Collapse )


Well, that in mind, I didn't have collards so I just added a little more kale. I also used some really pretty purple basil, cut down the lemon juice to 1.5 tsp and eventually changed it to lime juice (was pretty lemony, I like it better with less), and used a pinch of nice kosher salt. It was good, but it was still kinda less than spectacular. So, on a whim, and after seeing a picture of strips of tempeh on a salad in another cookbook, I lightly sauteed up some tempeh, splashed it with soy sauce (would have used sesame oil if I had it, sadly don't...) and cut it into squares. I pulled out my mortar and pestle and put the torn basil leaves, the garlic, lime juice, salt, and cayenne in the mortar, then mashed it all up. I dumped that on my kale, then poured the oil on top. After mixing it up well, I tossed the tempeh on top, mixed it up, and let it sit for about 3 hours (I made it in the morning for lunch at work.) It was divine! I was surprised what a difference the tempeh made. I don't know if it was any different because of mashing the seasonings together, but something today was very spectacular, so I recommend you all try it.