Skinnytaste Meal Plan (February 25-March 3)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Fish Florentine has been such a huge hit, I added it back on this weeks meal plan!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!


Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/25)

  • B: Loaded Baked Omelet Muffins* (2) and a banana (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and  Tzatziki *(0)
  • D: Veggie Lasagna Stuffed Portobello Mushrooms (6) a green salad* (0) with 2 tbsp light Italian dressing (2)

Totals: Freestyle™ SP 15, Calories 921**

TUESDAY (2/26)

  • B: Loaded Baked Omelet Muffins (2) and a pear (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki (0)
  • D: Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 925**


  • B: Loaded Baked Omelet Muffins (2) and a banana (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0)
  • D: LEFTOVER Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 934**


  • B: Loaded Baked Omelet Muffins (2) and a pear (0)
  • L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0)
  • D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 17, Calories 976**

FRIDAY (3/1)

  • B: 1 cup plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1)
  • L: Egg Tomato and Scallion Sandwich (4) and an apple (0)
  • D: Fish Florentine (6)

Totals: Freestyle™ SP 13, Calories 885**


  • B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1)
  • L: Spicy California Shrimp Stack (5)

Totals: Freestyle™ SP 8, Calories 542**

SUNDAY (3/3)

  • B: Low Fat Blueberry Scones (7) and an orange (0)
  • L: Loaded “Nacho” Chicken Tostadas (5)
  • D: Kale and Potato Soup with Turkey Sausage***(5)

Totals: Freestyle™ SP 17, Calories 809**

*Prep breakfast and lunch for the week Sunday night.  Green salad includes 6 cups mixed greens, 2 scallions and ½ cup each: tomatoes, cucumber, carrots
**This is just a guide, women should aim for around 1500 calories per day.
***Freeze any leftover you/your family won’t eat

Skinnytaste Meal Plan (February 25-March 3)

Black Bean Taquitos with Avocado Pico

Current biggest craving: black bean taquitos!

I have been SO excited to share this recipe with you. I mean, these baked taquitos are just to die for! I’m actually annoyed they are not in front of me right now.

First, the black bean mixture. It’s a saucy, flavorful filling that reduces as it cooks. Once baked inside the taquitos, it is almost like refried beans but with a bit more texture. It’s so flavorful that you won’t even know it doesn’t have cheese.

YES. I know. No cheese in here!
It was accidental, and we made the taquitos and baked a batch and they tasted so good. Then I was like, um, oh wow… no cheese? They don’t even need it.

Unless you want to do something wild and dip them in the cauliflower queso.

I like to use corn tortillas because while a few may crack or break during cook time, it’s nothing like how a flour tortilla would crack. The corn tortillas are a bit more flexible and they get crispier in the oven too.

On the side, I love to make a quick avocado pico. This is a staple I make nearly every single week with our dinner. Sometimes I add avocado, sometimes I don’t. I also like to make it an hour or so before we eat, because the lime juice and tomatoes get all juicy and salsa-like. It’s has a lot of flavor and adds so much to the top of the taquitos!

These are great as a snack or appetizer for a party because you can make a batch right before things start, and they tend to stay warm. The insides hold the heat so they are really great for a starter. But my personal favorite is having these for dinner. They feel like a splurge. They are different from our normal weeknight meals. Most taquitos I’ve made in the past are nothing I would consider “healthy” – (hello, pineapple pork taquitos in Serously Delish that are SO good), but these are satisfying and not… terrible for us.

As usual, Eddie considers these to be a side dish. I’ve been making them on a night where he already has leftovers of some sort. They check all the boxes for me! Lots of flavor, tons of texture, super satisfying. I need nothing else.

Baked Black Bean Taquitos

Saucy baked black bean taquitos have a crunchy outside and a creamy, flavorful inside. Served with a pico de gallo, they are an easy weeknight meal!

2 (14 ounce) cans black beans, (drained and rinsed)
½ red onion, (diced)
1 green bell pepper, (diced)
3 garlic cloves
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
pinch of cayenne pepper
pinch of salt
freshly cracked black pepper
1 cup low-sodium vegetable stock
1 lime, (juiced)
12 4-inch corn tortillas
2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist
fresh cilantro, for serving
shredded lettuce, for serving

Avocado pico

2 cups grape tomatoes, (quartered)
½ red onion, (diced)
2 green onions, (thinly sliced)
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
1 lime, (juiced)
1 or 2! avocados, (chopped)

Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet. This helps the bottom of the taquitos to crispy up.).

Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.

About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest do 3 or so at a time.

Add 1 to 2 tablespoons of the black bean mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and black beans. If you have leftover beans (you probably will!), they are excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado pico. I also like to serve with extra cilantro and shredded lettuce.

Combine the tomatoes, onions, cilantro, salt, pepper and lime juice in a bowl. You can do this up to an hour or so ahead of time (it also lasts a day in the fridge!). Right before serving, stir in your chopped avocado. Serve on the side or on top of the taquitos. It’s also delicious with chips!

Now just desperately want taquitos for breakfast. The post Black Bean Taquitos with Avocado Pico. appeared first on How Sweet Eats.

Vegan Shawarma with Soy Curls

Grab a napkin, because things are about to get messy! Made with soy curls, loaded with vegetables, and drizzled with sauce, Vegan Shawarma is lunchtime perfection.

Let me start by saying that I’ve never had non-vegan shawarma. I was my 20s the first time I saw that not-very-appetizing shank of meat revolving behind the counter of the Mediterranean food stand in the mall where I had a part-time job at the bookstore. I was vegetarian, and it was the best place in the mall to grab a bite to eat after leaving my day job as a graphic designer, before starting my shift at the store. My two regular dishes were the falafel sandwich and something they called the Greek peasant vegetarian dinner, which was made with spiced roasted vegetables and pita wedges. That revolving meat always gave me the heebie jeebies, but I ate there twice a week.

Vegan Shawarma

Fast forward to last year. Cedar Ridge Café, a local veg-friendly lunch spot took meat off their menu and created an expanded line of vegan and vegetarian items. (Woo-hoo! Let’s home more restaurants follow suite.) I spotted Seitan Shawarma on the menu and wanted to give it a try. It consisted of a flat bread loaded with spiced seitan, peppers, greens, sliced tomatoes, cucumbers, and pickles, and it was smothered in dairy-free thousand island dressing. It was incredible. So good, that I have a difficult time ordering anything else when Dennis and I got there for lunch, so I haven’t tried too many of the other new menu items. The last time I had it, someone walking in the door came over to me and asked what it was, because she wanted it, too.

Last month, we were in the middle of a deep freeze here in New Jersey. I found myself with a hankering for vegan shawarma, but it was just too cold to get bundled up and go out. The fridge was full, so maybe I could recreate it at home. I had most of the ingredients on hand, with the exception of the seitan. What could I replace it with? I had just stocked up on soy curls, that I order in bulk from Amazon, and they have a meaty-texture that’s similar to seitan. Why not give them a try?

Soy Curl Shawarma

I cooked the soy curls with sliced peppers, onions, and some shawarma spices. Traditionally, shawarma spices include cinnamon and cardamom, but I don’t like cinnamon in savory foods, and Dennis doesn’t like cardamom, so I left them out. If you don’t mind them, feel free to add ¼ teaspoon of each to the pan when you add the rest of the spices.
I also crumbled a Not-Chick’n vegan bouillon cube into the pan. Often, I’ll add them, or a Not-Beef bouillon cube, to a soy curl dish to give it a little more flavor. No Chicken Better than Bouillon works really well, too.

I loaded lettuce, tomatoes, cucumbers, and pickles onto flatbread along with the cooked soy curl mixture. I had made tempeh Reubens the day before, so I had half a jar of Thousand Island Dressing in the fridge. Since the café serves their vegan shawarma with thousand island, I decided to go with it. Shawarma is traditional served with a yogurt sauce, but I didn’t have any non-dairy yogurt on hand. The thousand island dressing works really well with this sandwich, but if you want to go with something a little closer to the traditional option, you can top yours with Lemony Tahini Dressing, which makes for an equally delicious wrap.

I almost always have soy curls on hand since I order them in bulk from Amazon, but if you can’t find them, you can use seitan instead.

You can Make Vegan Shawarma Can in Less than Half an Hour!

  • First, you cook the onion and pepper in a large pan over medium high heat.
  • Then, you add the soy curls and spices and cook them until they’ve browned and are slightly crispy.
  • Next, you pile flat breads high with the soy curls, mixed greens, cucumber, tomatoes, and pickles.
  • Finally, you drizzle on the dressing.

The measurements for the vegetables and pickles in this recipe are approximate. Because it’s a sandwich, you won’t mess things up if you use less cucumber and more dressing.

Since my original at-home recreation, vegan shawarma  has become a lunchtime favorite. I’ve made it many times, usually using soy curls, but I’ve used seitan as well. Sometimes I use thousand Island dressing, and other times I’ll use tahini, depending on what I have on hand.

These hearty wraps are best eaten while the soy curls are warm, but they’re delicious when cold, too. They can be packed up and taken to the office for lunch. They’re messy, so make sure you have a napkin or two at the ready!

Vegan Shawarma with Soy Curls

Grab a napkin, because things are about to get messy! Made with soy curls, loaded with vegetables, and drizzled with sauce, Vegan Shawarma is lunchtime perfection.

  • 4 ounces soy curls ((about half a package))
  • 1 teaspoon neutral-flavored oil
  • 1 green bell pepper, sliced
  • ½ onion, sliced (about ½ cup)
  • Pinch of sea salt
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ¼ teaspoon coriander
  • Pinch cayenne
  • 1 Not-Chick’n vegan bouillon cube ((or 1 tablespoon No Chicken Better Than Bouillon))
  • 4 whole wheat flat-breads or pitas, warmed
  • 2 cups mixed greens
  • 1 tomato, sliced
  • 1 small cucumber, sliced ( (about ½ cup))
  • ¼ cup sliced pickles
  • ½ cup dairy-free Thousand Island Dressing

Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze some of the excess water out of them.

Heat the oil in a large pan over medium-high heat. Add the green bell pepper and onion along with the pinch of salt. Cook for 5 to 10 minutes, stirring often, until the onions begin to brown.

Add the soy curls to the pan along with the cumin, turmeric, paprika, ginger, black pepper, coriander, and cayenne. Crumble the not chicken vegan bouillon cube into the pan. (If using no-chicken vegan bouillon, just add it to the pan and stir.) Stir to coat everything in the spices. Cook for about 10 more minutes, or until the soy curls brown and crisp a little, stirring often.

To assemble the wraps, place ½ cup of mixed greens onto each flat bread. Place ¼ of the soy curl mixture on each. Top with the tomato slices, cucumber slices, and pickles. Drizzle each one with 2 tablespoons of the dairy-free Thousand Island Dressing.

Fold over each flat bread, serve, and enjoy!

The post Vegan Shawarma with Soy Curls appeared first on Dianne’s Vegan Kitchen.

An Ultra-Satisfying Vegetarian Dinner That’s on the Table in 30 Minutes

Stuck in a weeknight dinner rut? We’ve partnered with The Spice Hunter to bring you never-boring, any-night recipes using flavors we love from around the world.

I love to cook. I love cooking so much that I made it my career. But when you cook for a living, sometimes the last thing you want to do after a long day of work is go home and cook more. Especially when you’re a mother and partner to people with very different diets. Finding a meal that will satisfy everyone—ideally one that’s quick, can be made with things already in my fridge or pantry, and also is a little healthy—can feel difficult or sometimes impossible.

So when I come up with a new weeknight dish that checks all our boxes (and won’t have me stuck in the kitchen for more than 30 minutes!), I get a little excited. This white bean and kale toast is one of those magical dishes where you turn basic staple ingredients into a delicious, comforting meal that can be enjoyed no matter the season.


In my house, we’re big fans of beans. I regularly cook up a big pot for us to eat throughout the week, and I also almost always have canned beans in my pantry. They’re a fast source of protein, and as a working mom, let’s face it, I don’t always have the time to soak and cook dried beans—definitely not on a weeknight! Creamy white beans just so happen to be a perfect canvas for the bright and woodsy flavors of herbes de Provence, a spice blend from the South of France containing thyme, rosemary, basil, marjoram, sage, fennel, and lavender.

It couldn’t be simpler to pull together: I sauté a little shallot, garlic, and herbes de Provence in some olive oil and butter, add white wine, and let it reduce, allowing all those delicious aromas to release into the beans. Then, I mash up the beans a bit and add in some hearty kale for a little extra nutrition. I serve the bean mixture on a fried piece of sourdough and top with a squeeze of lemon, good olive oil, flaky salt, and voilà! Dinner.


1 cup plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving)
1 tablespoon unsalted butter
1/2 medium shallot, finely chopped
4 cloves garlic, thinly sliced
1 pinch kosher salt, plus more to taste
3/4 teaspoon The Spice Hunter Herbes de Provence
2 tablespoons white wine
1 (15-ounce) can white beans (such as cannellini beans or Great Northern) drained and rinsed
Lemon zest from 1/4 lemon
2 slices of sourdough bread, 1 1/2-inch thick
1 cup tightly packed lacinato kale, chopped into bite-size strips
2 lemon wedges, for serving
2 pinches flaky salt, for serving


Five Crazy Good Chocolate Recipes

I could do a list of twenty chocolate recipes here, but why mess around? Valentine’s Day is this week, and less is often more with chocolate, so let’s lock it down to an all-star list of five crazy good chocolate recipes.
1. Chocolate Puddle Cookies – A cookie I encountered while visiting Portland, Oregon years ago. It’s an incredible crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.

2. An Incredible No Bake Chocolate Cake – The easiest chocolate cake you’ll ever make. And it’s always a huge hit. If you like the sound of a truffle cake, this is for you.

3. Glissade Chocolate Pudding – A chocolate pudding that is hard to beat. From this day forward, if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I’ll be using.
4. Violet Bakery Chocolate Devil’s Food Cake – This is exactly what you want when you’re craving a homemade chocolate cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender.

5. Homemade Chocolate Bars / Dark Chocolate Energy Bites – The easiest chocolate cake you’ll ever make. And it’s always a huge hit. If you like the sound of a truffle cake, this is for you.
Continue reading Five Crazy Good Chocolate Recipes on 101 Cookbooks

A California Panzanella

This is a wildcard panzanella. And it is very Northern California inspired. I first featured a grilled version of it in Super Natural Cooking after enjoying a quirky sandwich while driving up the California coast to a spot near Anchor Bay. The sandwich was a mix of oven-roasted tomatoes, peanut butter dressing, grilled tofu, and sprouts, all pinned between two slices of multigrain bread. Odd yet completely delicious. I liked it enough to rework it into this twist on panzanella, the much-loved Italian bread salad.

This version in Super Natural Cooking is grilled. This version you can make using your oven instead. Just remember, when the weather warms, roll out your grill – toast the bread, and cook the tofu slabs that way.

You have some options with the tomatoes. When cherry tomatoes are abundant, and in-season, I love to toss them in a bit of olive oil, and roast them on a sheet pan in a hot oven until browned and blistered. But, you can also use chopped, sun-dried tomatoes, the ones packed in oil are best here. Kind of raisin-y in texture.

This is a great way to use up day-old bread. It’s even better than using a loaf of fresh because the bread ends up more structured and hearty.
Continue reading A California Panzanella on 101 Cookbooks

Green Lentil Soup with Curried Brown Butter

One of my favorite cold-weather soups – green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Some of you might recognize it from Super Natural Every Day.

It’s a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk magazine. I did a short little essay about winter (volume two!), and it ran alongside with some pictures Wayne and I contributed. 

Here’s the deal. The magic here is the curried brown butter drizzle. Don’t skip it. Also, a good chunk of hearty sourdough really elevates the whole experience. Or! Some good naan or paratha.

You can certainly explore a vegan version though. You could infuse some olive oil or coconut oil with spices, and brown some tofu in place of paneer. A different beast, but also really good. Not brown butter good on the flavor front, but still good. 😉
I also want to note there are some great variation ideas down in the comments. 
Continue reading Green Lentil Soup with Curried Brown Butter on 101 Cookbooks

Vegan Tofu Tuna Salad Sandwiches

Pack your lunch box with Vegan Tofu Tuna Salad Sandwiches! They’re great for the office or for school!
I was recently looking for back-to-school lunch recipes to share on my social media channels, and I couldn’t find my Vegan Tofu Tuna Salad Sandwiches on my blog. After a bit of searching, I realized it’s because I never posted it! Strange, because I’ve been making it for years, and I’ve even made it in cooking classes.
Tuna Salad
I ate a lot of tuna salad sandwiches when I was young. It was easy enough for me to make on my own – open a can, add mayo, and plop it on bread. (For some reason we never added celery or onions in my house.) It was the first meat that I gave up, before even going vegetarian though. In the early 90s there was so much talk about dolphins getting caught and dying in tuna nets that I couldn’t continue to eat it. I’m not sure why I was worried about the dolphins and not the tunas, but I guess you have to start somewhere.
Tofu Tuna Salad
Pretty much every vegan has a tofu “tuna” recipe under their belts. They’re usually made with chickpeas. I actually have two different chickpea “tuna” recipes here on my blog, and I love them both. But sometimes I like to mix things up a bit, and that’s where this tofu tuna comes in.
Freezing Tofu
This recipe does require a little advanced planning, as the tofu needs to be frozen and then thawed before you can make it. Freezing it changes the texture and makes it easier for the tofu to soak up sauces, and in this case, mayonnaise.
Freeze the tofu while it’s still in the pack. Once frozen, allow the tofu to thaw, and then press it the way you normally would to remove any excess water. Make sure you squeeze out as much water as possible. I have a tofu press, but you can also use a cast-iron skillet or a heavy book.
Flexible Recipe
I’ve used my homemade oil-free mayo in this recipe. If you’re pressed for time, you can use store-bought, of course. This tofu tuna salad recipe is extremely flexible, so feel free to mix up what you add to it. If you prefer scallions to red onion, that will work. If you’re out of carrots but have a red pepper, dice it up and add it! To give this more of a “chicken salad” feel, rather than “tuna,” omit the seaweed flakes and use two teaspoons of dried dill.
When I know I’m going to have a busy week, I’ll mix up a batch of this tofu tuna on Sunday so that lunches are easy to make throughout the week. Here, I’ve used it on bread as sandwiches, but you can always pile it on top of a salad too. Use gluten-free bread to make the recipe gluten-free.

Tofu Tuna Salad Sandwiches

Pack your lunch box with Vegan Tofu Tuna Salad Sandwiches! They’re great for the office or for school!

For the Tofu Tuna

1 container (14 ounces ) 14 ounces firm tofu
1/3 cup vegan mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon or whole-grain mustard
1 tablespoon tamari
2 celery stalks, diced
1 carrot diced
1/4 cup red onion, diced (about 1/4 of an onion)
1 clove garlic, minced
2 teaspoons seaweed flakes
1/4 teaspoon sea salt

For the Sandwiches

8 slices of bread
1 large tomato, sliced
lettuce leaves

Place the entire container of tofu in the freezer for about 24 hours, or until it seems frozen throughout.
Remove the tofu from freezer and allow to thaw. Squeeze as much water out of it as possible.
Crumble the tofu into a large bowl, add all of the remaining ingredients, and mix thoroughly. Chill for a few hours so the tofu can absorb the flavors. Season to taste.
To make the sandwiches, place about 1/4 of them tofu mixture on a slice of bread and top with the lettuce and tomato. Top with another slice of bread and repeat with the remaining ingredients.

If you enjoyed these sandwiches, you  might also like:

Tahini Chickpea Salad
Apple Pecan Tempeh Salad
Chickpea Salad Sandwiches
Raw Sunflower Seed Tuna Wraps

The post Vegan Tofu Tuna Salad Sandwiches appeared first on Dianne’s Vegan Kitchen.

Vegan Tempeh Piccata

Lemony vegan Tempeh Piccata is a great dish to serve on date night or for a dinner party, but it’s easy enough for weeknights too.
Piccata is a wonderful thing. There’s something magical that happens when you combine white wine, lemon juice, and capers. I love to make cauliflower piccata, seitan piccata, and of course, tempeh piccata.
Piccata is an Italian word that means “annoyed,” but when used in reference to food, it means “sliced, sautéed, and served in a sauce containing lemon, butter, and spices”. Traditionally, piccata dishes are made with breaded meat that is fried in butter or oil. The pan drippings are then combined with lemon juice, white wine, and stock. Shallots, garlic, capers, and chopped parsley can be added.
When eating out at vegan restaurants, if there’s something picatta on the menu, it’s usually first choice. Blossom in New York City is famous for their seitan piccata, and it definitely lives up the hype. I’ve often ordered seitan scallopini from restaurants too, because it seems very piccata-like. I was curious, so I looked it to see the difference. “Scallopini” refers to the thin cut of meat (or seitan), while piccata refers to the cooking method or the sauce.
Tempeh Piccata
This Tempeh Piccata recipe is actually rather easy to make. You just cut the tempeh, dredge it through flour, cook it, and then make the sauce with lemon juice and white wine. I love it because it’s easy enough to make on a weeknight, but it’s fancy enough for date night or a dinner party.
If you don’t like the fermented flavor of tempeh, steam it for a few minutes before breading it. You can also let it simmer for 20-39 minutes in vegetable stock.
Gluten-Free Option
If you follow a gluten-free diet, this dish can easily be made gluten-free by using all-purpose gluten-free flour. Read the tempeh package to make sure it doesn’t contain gluten. I usually buy the “original” type of tempeh, which is just made with soy beans. Some of the varieties made with grains might contain some gluten, though. If you don’t want to use wine in your dish, you can use vegetable stock in its place.
Stealing from Blossom, I like to serve my Tempeh Piccata with mashed potatoes and sautéed greens. It also goes well with pasta or rice—or any whole grain, really.

Vegan Tempeh Piccata

Lemony vegan Tempeh Piccata is a great dish to serve on date night or for a dinner party, but it’s easy enough for weeknights too.

1 8-ounce package tempeh
¼ cup unsweetened non-dairy milk
1 teaspoon Dijon mustard
¼ cup whole wheat flour ((use all-purpose gluten-free flour, if gluten-free))
2 tablespoons cornmeal
1 tablespoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon black pepper
2 teaspoons neutral-flavored vegetable oil, divided
2 medium-shallots, thinly sliced
4 cloves garlic, thinly sliced
3/4 cup white wine
3 tablespoons lemon juice
2 tablespoons capers, drained
1 tablespoon cornstarch, dissolved in 3 tablespoons warm water
2 tablespoons fresh parsley, chopped

Cut the tempeh into 3 square (or square-ish pieces). Cut each piece into two triangles.
Whisk together the non-dairy milk and Dijon mustard in a small bowl.
Whisk together the flour, cornmeal, nutritional yeast, sea salt, and pepper in another small bowl.
Use one hand for the wet ingredients and the other for the dry. Dip the tempeh pieces into the non-dairy milk mixture and then dredge them through the flour mixture.
Heat 1 teaspoon of oil in a large pan over medium-high heat.
Add the tempeh to the pan and cook until golden-brown, about 5 minutes. Flip and cook the other side until golden-brown as well.
Remove them from the tempeh from the pan and keep warm in an oven set to low or on a covered plate.
Add the rest of the oil to the pan along with the shallots. Cook, stirring frequently, until they begin to brown and caramelize, about 5 minutes. Scrape down any of the breading mixture that might be left in the pan for extra flavor. Add the garlic, and cook another minute or two until it’s fragrant.
Add the wine, lemon juice, and capers to the pan and reduce the heat to medium. Cook for about 5 minutes, or until the liquid reduces slightly. Add the cornstarch mixture to the pan, and continue to cook until the liquid thickens, about 2 or 3 minutes. Remove from the heat.
Arrange the tempeh on two plates, and top with the lemon-wine sauce. Garnish with parsley and serve hot.

If you enjoyed this recipe, you might also like:

Roasted Cauliflower Piccata
Tempeh Marsala 
Tempeh Bourguignon 
Lemon Dijon Tempeh and Mushrooms

The post Vegan Tempeh Piccata appeared first on Dianne’s Vegan Kitchen.

Vegan Apple Pie Smoothie

Savor the flavors of autumn with a vegan Apple Pie Smoothie! This green smoothie is a terrific way to start the day, and it makes a great snack, too!

I Heart Autumn
I’ve said it before, and I’ll say it again: autumn is my favorite season. I love the crisp cool air and the colored leaves on the trees. I love snuggling up in a warm blanket with a hot mug of tea and a good book. And I love the taste of cinnamon and nutmeg, apples and pears, and hearty autumn squash.
Every year, Dennis and I make the start of fall with a trip to Warwick, New York, to go apple picking. We always have lunch at a vegan café in town and stop at a farm stand to stock up on fresh produce and colorful mums for our front porch before heading to the orchard and load up on crisp, juicy apples. Fruit always seems to taste better when you pick it straight from the treat yourself.
Once we get home and unload our apple haul, I spend some time planning out all of the apple treats I’m going to cook up. Of course, we do snack on apples as-is, but it’s always fun to cook with them as well. I like to make apple crisp, baked apples, and apple pie oatmeal. Last year I made farro salad with apples as well as apple and vegan cheese tartlets.
Vegan Apple Pie Smoothie
We frequently start our day with fruit-filled green smoothies. I like to make them with berries and cherries. Recently I was wondering why I haven’t added apples to a green smoothie. I use them when I’m making green juice, so why not?
I’ve added warm fall spices cinnamon, nutmeg, and ginger to this smoothie, so it tastes more like apple pie that it does your typical green smoothie. I’ve added a couple handfuls of baby kale to keep the smoothie green though. It has a mild flavor, so it’s not very noticeable. Baby spinach will work well too.

My smoothies are usually made with frozen bananas, but the truth is that I don’t really like bananas, so I don’t keep them in the house. I don’t mind them in a smoothie, and I do like banana bread, but I can’t eat a banana whole. The texture is just too paste-like for me. I do buy avocados frequently though, so that’s what I reached for when making this vegan apple pie smoothie. The creamy nature of avocados makes them a great base for a smoothie. Since it wasn’t frozen, I added a little ice. Warm smoothies just aren’t very appealing.
This vegan apple pie smoothie whips up in a matter of seconds in my Blendtec. It’s a terrific breakfast. The fiber from the apples and kale are filling enough that I make it to lunch without getting hungry. It’s also great for great afternoon pick-me-up, or even a post-dinner dessert!

Apple Pie Smoothie

Savor the flavors of autumn with a vegan Apple Pie Smoothie! This green smoothie is a terrific way to start the day, and it makes a great snack, too!

2 apples, cored and coarsely chopped
2 large handfuls baby spinach or baby kale
1 medium-sized avocado, pealed and pitted
1 cup ice
1 ½ -2 cups non-dairy milk
2 tablespoons maple syrup
2 tablespoons hemp seeds
2 teaspoons cinnamon
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Mix all of the ingredients together in a blender, starting with 1 ½ cup of non-dairy milk. Add the remaining ½ non-dairy milk if necessary.

Other Smoothies You Might Enjoy Include:

Pumpkin Pie Smoothie
Chocolate Peanut Butter Smoothie
Chocolate Cherry Smoothie
Vanilla Blueberry Smoothie

The post Vegan Apple Pie Smoothie appeared first on Dianne’s Vegan Kitchen.