Meatless Monday

I didn't do a meatless meal post this weekend on Sunday when I generally prepare my Meatless meal I was so hungry when I prepared my Socca Pizza that I didn't even think about taking pictures of the steps. I was so consumed with getting it done that I didn't care that I wasn't preparing for my first blog post of the week. Thankfully I have a recipe that I have been sitting on for a few weeks along with Pictures to share.

A few weeks ago I really wanted enchiladas, but Super Target was sold out of our go to sauce and I am pretty picky when it comes to my store bought sauces. I was then struck my genius or psychosis and decided to try my hand at Mole Enchiladas. After returning home I began scouring the internet for someone else who had tried this interesting combination. One of the things that I found was adding squash to the sauce which sounded interesting so I dug out my last can of Pumpkin puree with the intention of creating something delicious. So on with the show, My version of Mole Enchiladas

 

 I started with this store bought Cocoa Chile Mole sauce and mixed the Pumpkin Puree and heated over the stove. 

 When it was warm I tried it out and then added some more chocolate to attempt to cut the taste of store bought sauce. I didn't get it quite right, but it wasn't as tangy as it had been when I opened it. 

 Layer the tortillas on the bottom. I didn't picture this, but I ended up cutting the tortillas square so it covered the bottom of the pan completely. 

 To fill the enchilada casserole I used Broccoli, Carrots, Green Beans  and Pinto beans on the bottom layer for a little protein. 

 Topped with Sauce then some Daiya Meltable Cheese. It is wonderful if you can't eat cheese, but miss the texture of the wonderful food of the gods. (I love cheese, but gave it up to kiss the acne good bye)

This is the final product. My verdict is it was quite good and a good start, but I should have followed my instincts and waited for a better Mole sauce. I don't know what is in store bought sauces that leaves such a strange taste in my mouth, but if I make this again I will either be buying a better sauce or making my own. Adding the Pumpkin was good it added some much needed moisture to my dry rice tortillas. I think you should try this, it is a change from what I normally eat, but a welcome one. 

So on with the recipe!

Mole Enchilada Casserole 

1 Jar Mole Sauce

1 15 oz Pumpkin Puree

2 Cups Pinto Beans

1 bag Daiya Meltable Cheese

Choice of steamed vegetables

Onions and Peppers (Which I forgot)

Extra Chocolate to taste

Instructions

Mix and heat the Mole and Pumpkin Puree and steam the vegetables while heating the sauce. If you need to this is the time to add more chocolate or other seasonings to make the sauce the way you like it. Once the vegetables are ready you can begin layering the tortillas, then beans, then vegetable and top it with sauce. Continue doing this until you run out of ingredients or the pan is filled. You can also roll the stuffing in the tortillas as you would traditional enchiladas then cover the pan with the Mole Mixture. 

Back in oven at 350 for approx 20-30 minutes. 

If you do decide to try this let me know how it goes, let me know of any changes you make so I can try them myself.  Sorry to cut this short, but I have to head off to write a 5 Journal Pages for class and work on a rough draft for my essay.  Not to mention I want to play a little bit of Half-Life 2 which I have recently become obsessed with beating. Darn Video Games!

Happy Monday!

Fabulous Food Fridays! Pizza Re-Run

This is a post that I posted on an old blog, but it is a pizza that I loved and would recommend trying.  I am currently on a Shakeology Cleanse to help get me back on track and will be eating Salmon and steamed veggies tonight so I thought that I would share some of the typical Friday treats. I hope you have had a pleasant week and are ready to get your weekend started with a bang. I know I am and  will be finding immense fun as I get my car smogged and licensed tomorrow, oh well it may not be fun but I want to be square with the state for another year.  Have a fabulous evening and I will be back soon.

Another Meatless Monday.

I made Pizza! Some days I have a craving for pizza so strong I can hardly stand it and often contemplated calling up Domino's and getting their tasty veggie pizza. Though that thought generally is fleeting because I don't want to experience the pain of eating a gluten filled crust.  Tonight was one of those nights, partially in hopes that a pizza would magically appear. This didn't happen though so I set about making a new gluten free crust. I used the directions that were on the back of my Pamela's Bread flour mix, it turned out wonderfully, imagine that.

This was a simple crust, flour, yeast, water, oil and I put in some Parmesan cheese to add something to the crust.

While the crust was rising and cooking I sauteed up some mushroom and onions. I always think I need to venture out side my comfort zone of pizza toppings, but don't because Pizza making is done on a whim and these toppings are what I have on hand.

I could have eaten this crust just as it was dipped in ranch and tomato sauce, but alas I put all the toppings on so I would have a completed pizza.

Trader Giotto's Pizza sauce.

This is my favorite cheese. I use it for everything it has so much flavor I could eat it straight out of the bag.

Mmmmm...

I found some asparagus in the freezer and threw it on top, it added a good flavor and reminded me of a risotto I made almost every week last winter.

To ensure that I got some more greens I had a salad with Galeo's crack in a bottle. This is the only dressing I want to use anymore. If  I didn't love oatmeal so much I would have salad for breakfast, just so I can have this wonderful dressing.

And this was dinner last night, Chocolate Peppermint tea, salad, and pizza plus a seconds.

What was your Monday night meal?

What did you do this weekend?

Hike and Laundry:) The hiking was fun I don't know about the laundry but at least my co-workers won't complain about my stank.

Have a fabulous evening. See you Tomorrow!

Meatless Monday Pasta Primavera (Sorta)

Good day!  I know I know it is Monday and I should be miserable, but I am not because it is Spring Break!  Wooo Hooo!  Not that I am going to do anything fun, my plans consist of running errands and having things done in my house that we have been putting off for entirely too long.
I am also going to be doing 2 things that will hopefully boost my weight loss. I have somewhat stagnated on my weight loss since I cut meat and dairy out of my life. Starting tomorrow I will be starting the Turbo Fire 5 Day Inferno plan, then starting Friday I will be doing a 3 day Shakeology cleanse. These are all things that will be happening in the future, but for the present I have a concoction to share with you.
When I started working on Dinner tonight I was intending to make Pasta Primevera, I started with a Vegan Recipe that I found last week online, but then slowly began to make it my own as I realized I didn't have all the ingredients I began piecing together other recipes to make it my own.

 So now I present to you Meatless "Pasta Primevera" concoction. 

(I do not have pictures of the veggie prep) 

You will first Cut your onion and prepare them to Saute for until they are soft.

You will then begin adding in the other vegetables. 

The veggies will need to saute until they are soft or to your preferred crispness. 

 Then add your Dijon mustard, flour and spices. I didn't have Dijon mustard so I did a mixture of Honey mustard dressing and Gluten Free flour and Coconut Milk.

 To added more of the cheesy taste used some Parmesan cheese that had been hanging around in the fridge. 

 And then the goat cheese. I used 5 oz  and cut it into manageable pieces

 Everyone into the pan. That is 8oz of Pasta and the goat Cheese

 All mixed up

Ready to Eat, Looking at this is making me hungry again. :( 

This recipe was quite good, It definitely wasn't the package primavera that I grew up on, but it was still fabulous. Here are the Ingredients

Pasta Primavera (Sorta)

6oz Asparagus trimmed and cut diagonally 3 times

1 Cup fresh Peas

1 cup Baby Carrots cut

1 Sweet Onion

1 Red Bell Pepper

4oz Crimini Mushrooms

2Tbs Minced Garlic

8oz DeBoles Gluten Free Spiral Mushrooms

3Tbs mix of Dijon and Yellow Mustard

3Tbs All Purpose Flour

1 Cup Dairy Free Milk

5 oz Soft Goat Cheese

Salt and Pepper to taste

Directions:

Cut Onions and Saute in a pan with oil. While onions are sauteing begin preparing other vegetables to saute.  When onions are soft add the garlic and then add remaining veggies. Keep an eye on the veggies and stir as needed. While Vegetables are cooking begin preparing your pasta and cook according to your taste. When Vegetables are to the desired crispness add Mustard, Dairy Free Milk, and flour stir and cook until the flour has been absorbed and a thick sauce has formed. When Pasta is ready add Goat Cheese and Past and mix until the Goat Cheese is evenly distributed.  Add salt and pepper to taste and ENJOY!

Thank you for stopping by and seeing my crazy concoction that was suppose to be Pasta Primavera. This will be linked up with Midnight Maniac Meatless Monday. Go there she has 100's of wonderful links to help if you can't figure out what to make for your Meatless Monday.

I am on Spring Break this week and will be able to post more regularly and in this time I have also decided to start another blog. I will be posting about my Journey through the Gospels. This is a study that is being led by Mom's Toolbox and if you are interested I would encourage you to go there and start at anytime during the next 13 weeks.  You can find my pondering's here My Journey.

Check back Later for my thoughts about the first day of Turbo Fire Inferno Plan and My Meals and Calorie intake.

Meatless Meals and Time to sweat them off,

Meatless Monday

Yes I am totally late on this post, I was in the throws of trying to complete a final essay, but I did take pictures and prepare for sharing this delicious meal. Thanks to crockpot365 I found a meal to make meatless. Sweet Potato and Chorizo Soup. I know I know if there is Chorizo it can't be meatless, but thanks to Trader Joes and their Soy Chorizo it is. 

I had to weigh out my sweet potatoes and add some regular potatoes, because this wasn't a planned meal and I didn't have many sweets laying around. 

 Peel them

Chop um

 Lay everything out artisticly so you don't have to take picutures of each item. (Artisitic right;)?)

 Some stock (this is what was in the cupboard)

 Dump it all in the Crockpot and Relax.

 When I saw this I was totally grossed out, seriously could that red be any grosser?

 Whip out the Vita Mix and blend.Oh you don't have a Vita Mix that is fine an immersion blender or regular blender will work.

 Now the recipe calls for a dollop of Sour Cream, but I no longer eat dairy products so I passed on it and opted for an artichoke. This was a fabulous mode of transportation for the soup to my mouth and much healthier then the former butter I use to bathe my artichokes in. If I hadn't already eaten dinner I would have had a dinner redo. Though this may have been a bit obsessive  considering this meal was Sunday night and Monday night I paired the soup with a piece of Corn Socca and Amy's Gluten Free Vegan burger.  Wishing you many happy meatless meals .
Heres the Recipe:

Sweet Potato and Chorizo Soup

7 cups chicken broth

7 ounces chorizo sausage, sliced (pork, beef, turkey, veggie; your choice)

2 large carrots, peeled and chopped (or a handful of baby carrots)

1 large onion, peeled and chopped

1 3/4 pounds (about 3 large) sweet potatoes, peeled and chopped

2 garlic cloves, minced

1 teaspoon curry powder

1/2 teaspoon crushed red pepper flakes

8 tablespoons sour cream (for serving)

The Directions.

Use a 6-quart slow cooker. Pour in the chicken broth and add the sliced chorizo (no need to brown first, YAY!). Add the carrots, onion, sweet potatoes, and garlic Don't worry about chopping your vegetables in pretty shapes----it's all going to be blended together anyhow (after cooking).

Stir in the curry powder and chile flakes.

Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours (low is better, IMO). Before serving, use a hand-held stick blender to blend the soup completely (even the chorizo. I know, it sounds weird, but trust me). Ladle into bowls and serve with a dollop of sour cream

Be good and find Tasty treats!