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Vegetable Kabobs

Vegetable Kabobs

Ingredients

  • Oil for greasing
  • 1 tablespoon Chinese 5-spice powder
  • 1/2 cup low sodium soy sauce
  • 1/2 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup agave
  • 1 lb. button mushrooms
  • 32 cherry tomatoes
  • 2 red or green bell peppers, cut in chunks

Directions

  • Oil your metal skewers, or soak and then oil some wooden ones. Set aside.
  • In a 9×13 inch glass baking dish, whisk together the spice powder, soy sauce, lemon juice, olive oil, and agave. .
  • Put on skewers the, tomatoes, mushrooms, and green peppers, alternating colors.
  • Set the skewers into the baking dish of prepared marinade and turn to coat evenly.
  • Cover with plastic wrap and put in refrigerator for at least 2 hours, turning several times and re-covering with plastic before returning the pan to refrigerator.
  • When ready to cook, remove the pan from the fridge.
  • Heat the grill to medium.
  • Remove the skewers from the pan. Save the marinade.
  • Heat until the vegetables start to turn dark.
  • Remove from the heat and serve with the rest of the marinade in a bowl for dipping.

This will go well with a salad and/or over a bed of rice.

Vegetarian Fiesta Lasagna

Vegetarian Fiesta Lasagna

Do this before sleep and lose pounds!

Ingredients

  • 1 tablespoons olive oil
  • 1 pound medium firm tofu, cut into cube
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • Dash ground cumin
  • Dash dried coriander
  • Generous dash black pepper
  • 1 pound Roma tomatoes, cored and chopped
  • 1 cup salsa
  • 12 corn tortillas
  • 15 ounces whole kernel corn, drained
  • 4 ounces sliced black olives, drained
  • 1 1/2 cups shredded low-fat cheddar or Monterey jack cheese (or vegan cheese)

Directions

  • In a large skillet, add the olive oil and heat over a medium flame.
  • Add the tofu cubes.
  • Brown the tofu cubes on each side, about 3 minutes.
  • Add the tomatoes and cook for 10 minutes, stirring occasionally, until the tomatoes are soft.
  • Add the seasonings and cook, stirring occasionally, until the sauce is thick.
  • Spray the bottom of a glass 9×13 baking dish with nonstick cooking spray.
  • Make a layer of 6 tortillas on the bottom, overlapping the edges of the tortillas.
  • Top with tortillas with half the tofu and sauce.
  • Sprinkle on half each of the corn and olives.
  • Sprinkle on a bit less than half the cheese.
  • Add the next layer of tortillas
  • Repeat the layer process.
  • Bake at 375F for 30 minutes until the cheese is melted.
  • For a heartier meal, swap a can of low-sodium black beans for the black olives.


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