Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Tempeh Ruben

This is almost vegan. It tastes amazing! Even hubby liked it! Next time I’d pop them under the broiler to melt the cheese a bit more.

8 oz tempeh, sliced in half and quartered

2 tsp olive oil

1/4 c orange juice

1/8 tsp ground ginger

Dash of allspice

1/8 tsp mustard seed

1/8 tsp brown sugar

1 tbsp minced garlic

Salt and pepper

4 slices Swiss of vegan cheese

1 c sauerkraut, drained

4 slices rye, toasted

Thousand island dressing

Combine olive oil, oj, ginger, allspice, sugar, garlic, salt and pepper in a zip lock bag, add tempeh and marinade for 30+ minutes.

Cook the tempeh in a skillet over medium heat until browned.

Spread 1 tbsp thousand island dressing on bread, top with tempeh and Swiss cheese.

Crispy Glazed Tofu

This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.

  • 12 oz firm tofu, cut into small squats
  • 1″ piece of ginger, peeped and grated
  • 1/4 c soy sauce
  • 3 tbsp rice wine vinegar
  • 1/2 tsp red pepper flakes
  • Oil for cooking .

Combine all ingredients except oil and tofu in a bowl and set aside.

Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.

Serves 4.

Broccoli Soup

This soup is so good and healthy!

  • 1 quart reduced sodium chicken broth, or vegetable broth
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 5 c broccoli florets
  • 3 tbsp sour cream, plus optional more for garnish
  • ground black pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6

Curried Coconut Soup

This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!

  • 2 tbsp butter or oil
  • 1 sweet onion, sliced thin
  • Salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.

Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.

Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.

Serves 4 – 6.

Arepas with Black Beans

These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.

  • 1 c masarepa
  • 1 c warm water
  • 1/4 tsp salt
  • Avocado oil
  • 1 poblano, diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 1 15 oz can black beans, rinsed
  • 1 c fire roasted tomatoes with chilies
  • 1/4 c cilantro, minced
  • 2 limes, quartered
  • 1/4 c cotija, crumbled

Combine the

Masarepa, water and salt and mix till smooth.

  • Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
  • Top arepas with beans, cilantro and cheese.
  • Serves 4. 12 WW PP.

    Chickpea Butternut Squash Tacos

    This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

    • 1 pack taco seasoning
    • 6 tbsp lime juice, divided
    • 1 tbsp olive oil
    • 1 can chickpeas, rinsed and drained
    • 1 lb butternut squash, diced chickpea size
    • 1 c chopped cabbage, sliced thin
    • 1 avocado, sliced thin
    • Mexican creama or sour cream
    • Taco sheslls
    • Hot sauce

    Preheat oven to 400.

    In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

    Toss cabbage with remaining lime juice.

    Steam taco shells to soften for 10 min.

    To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

    Serves 6. 7 WW points per 2 taco.

    Stuffed Portobello Mushrooms

    So good and only 4 WW points per mushroom! Did I mention they are super easy to make?

    • 4 portobello mushrooms, wiped clean and gills and stem removed
    • 6 oz artichoke hearts in water, chopped
    • 1 tomato, chopped
    • 8 kalamata olives, chopped
    • 4 oz mozzarella cheese, diced
    • Panko breadcrumbs
    • Olive oil spray
    • Parsley
    • Salt and pepper
    • Chili flakes or Aleppo pepper

    Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.

    In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.

    Serves 4 as a side, 2 as a main. 4 ww points per mushroom.

    Snail Butter Green Beans

    This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!

    • 1 lb green beans, trimmed
    • 4 tbsp unsalted butter
    • 3 tbsp minced garlic
    • 1/2 c parsley, chopped
    • 1 tsp salt
    • Pepper
    • A few drops lemon juice

    Steam green beans for 8 – 10 minutes until tender.

    In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.

    Serves 4.

    Zuk Spirals with Garlic Tahini Dressing

    This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

    • 1 lb zuks, spiral cut
    • 1 tsp salt
    • 1/4 c Garlic Tahini Dressing
    • Espelette pepper or Aleppo

    Garlic Tahini

    • 2 cloves garlic, minced
    • 1/4 c tahini
    • 1/4 c whole milk yogurt
    • 2 tbsp lemon juice
    • 1/2 tsp sea salt

    Combine in a blender. And chill if not using right away.

    Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

    Serves 4.