The Pioneer Woman's Vegetarian Lettuce Wraps

Vegetarian Lettuce Wraps

Prep Time: 5 Minutes  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 6

 

Ingredients

• 2 teaspoons Peanut Or Olive Oil
• 1 package Firm Tofu
• 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
• 1/4 teaspoon Chili Powder (more To Taste)
• 1/4 cup Soy Sauce
• Romaine Lettuce Hearts
• 2 whole Avocados, Sliced
• 1 teaspoon Balsamic Vinegar (optional)

Preparation Instructions

Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

Mexican Style Bean and Rice Casserole

Mexican Style Bean and Rice Casserole

Serves 6

 

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons ancho chile powder
2 medium zucchini, cut into 1Ž2-inch dice
2 cups cooked brown rice
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen corn
One recipe No-Cheese Sauce (recipe follows)

1. Preheat the oven to 350 degrees.

2. Sauté the onion and pepper in a large saucepan over medium heat, 7 to 8 minutes, until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and cook 4 minutes. Add the cumin and chile powder, and cook another 30 seconds. Add the cooked rice and the remaining ingredients and mix well.

3. Spoon the mixture into a nonstick 9×13-inch pan. Bake 30 minutes.

No-Cheese Sauce

No-Cheese Sauce

This sauce is great with bean and rice casserole and can be used for recipes like mac and cheese or baked ziti. Best of all, it takes about 5 minutes to put together.

1 large yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons toasted cashews
1 tablespoon tahini
1 cup nutritional yeast
Sea salt to taste

1. Combine everything in a blender and puree until smooth and creamy.

Pizza Dough

This is a very simple and yummy Pizza Dough recipe that is kind of a mix of different recipes.  It's really my husband's, but I don't feel remotely guilty about stealing it.  We typically make two batches of the dough, which makes four pizzas.

Ingredients:

1 tsp or 1/2 packet active dry yeast

2 cups whole wheat flour

2 cups unbleached organic white flour

1 tsp kosher or sea salt

1-2 tsp tuscan style Italian Seasoning

1/3 cup extra virgin olive oil

Directions:

1.  Pour 1 1/2 cups of warm water into a bowl.  Sprinkle the yeast over the water.

2.  Combine the flour and the salt and seasonings into a mixing bowl.  I do this in our kitchenaid mixer.

3.  With an electric mixer or the kitchenaid hook, mix on low speed and drizzle the olive oil until just incorporated.

4.  Stir the yeast/water mixture very gently.

5.  Drizzle it into the flour/oil mixture until the dough forms a ball.  (You can also mix by hand until the dough comes together.)

6.  Drizzle a little olive oil into a clean bowl.  Toss the ball of dough into the bowl and turn over to coat in oil. 

7.  Cover the bowl with a moist kitchen towel and set in a warm place for 1 or 2 hours, or cover with plastic wrap and store in the fridge for up to two days.

8.  To prepare the pizza, preheat the oven to 500 degrees.  

9.  Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.

10.  Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better!  The surface of the dough should be lumpy from finger marks.  All the better to hold the toppings!  

11.  Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.  

The other half of the dough may be wrapped tightly in plastic wrap and refrigerated fr up to 3 days before use, or frozen for up to 6 months.  Make a huge batch in advance and have it ready when you need it!

Flourless Vegan Cornbread

Totally Addictive Cornbread

(gluten-free!)

• 1 cup milk of choice (I used almond milk.)
• 1 tabespoon white vinegar
• 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
• 2 T baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe much preferred the sweetened version.)
• 1 and 1/2 packets stevia (or 2 more T sweetener)
• 11-oz can corn (not unsalted)
• 2 T coconut or canola/veg oil (see nutrition link below, for a fat-free option)
• 1/4 cup applesauce

Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly. If you prefer cake-like cornbread, click the ”calories and nutrition facts” link below, as I’ve posted my non-crumbly cornbread recipe on the linked page.)

Click the following to see the Calories and Nutrition Facts.