"Throw-It-Together Thursday". What to fix when you're too tired to think! (BONUS: TWO recipe this week!)

I think we all have that one night per week when we simply just don't want to cook. Or at least, we don't want to spend a long time thinking about WHAT to cook. Maybe you have a weekly after-work activity, late afternoon study group that always ends later than you expect it will, or an impromptu mandatory staff meeting...whatever it is for you, it's making you not wanna cook. We've all been there. For me, that day of the week is Thursday. I have to be at work very early on Thursdays, and get off just in time to head to ballet, which don't end until 9:30. You can probably imagine that by the time I get home on Thursday nights, I'm ready to eat and go to bed! So what are my favorite quick, healthy go-to meals and meal ideas? 

Wraps.

Wraps are one of my very favorite "go-to's." All you need is a gorilla or wrap of your choosing and whatever happens to be in your fridge! I've done sweet, savory, crunchy, warm, gooey, you name it...I've probably done it (I may or may not have done a sweet and savory combo wrap...don't knock it till you try it!). Let's take yesterday, for example:

Spinach Tomato "Ricotta" Wrap.

This was super simple and quick, but so so good! I simply took a gluten-free, spinach wrap, filled it with fresh spinach (you could also do steamed), topped it with my Vegan Ricotta Cheeze for my cookbook, and added fresh Roma tomato slices. I served it with some steamed carrots and asparagus, fresh fruit, and homemade tomato basil soup. Delish! And super quick.

What's your favorite type of wrap or tortilla?  Mine would have to be these guys...

My all-time favorite wraps...wRAWps!

I'm totally obsessed with wRAWps. They're gluten-free, vegan, nut-free, oil-free, sugar-free, AND 100% raw! They have tons of different flavors to choose from, perfect for whatever type of wrap you're craving! They even have pizza crusts, too!

Salads.

A big 'ol salad is ALWAYS a good idea, but ESPECIALLY on a "fast-food" night! Many times, I will make a big salad in the morning and leave it in the fridge so it's ready to go when I get home! And like wraps, salads don't require much thought, either: just use what you've got in your fridge...I have to say I've never eaten a gross salad! :) And in the winter, when you don't necessarily want a cold salad? I love doing WARM SALADS--simply steam or sauté all the veggies you would normally use raw! Steam spinach for your base, and add sautéed onions, tomatoes, bell peppers, and mushrooms. Add some canned chickpeas, fresh herbs, and a squeeze of lemon juice. Serve with cooked brown rice on the side. BOOM. So good.

Easy Asian Salad with Peanut Ginger Dressing. (recipe below!)

Easy Asian Salad with Peanut Ginger Dressing.

Ingredients

1. 1 cup fresh snap peas, chopped

2. 1 cup chopped red cabbage

3. 1/2 cup sliced white button mushrooms

4. 4 oz. water-packed extra firm tofu, diced

5. 2 T peanut butter of choice

6. 1/4 tsp ground ginger

7. 1 tsp soy sauce (or soy sauce substitute)

8. 1 1/2 T water

9. 1 tsp fresh lime juice

10. Pinch of stevia (or sweetener of choice)

11. Cilantro, for garnish (optional)

Method

1. Combine all salad ingredients in a large bowl and toss to mix.

2. Combine peanut butter, ginger, soy sauce, water, stevia, and lime juice in a small ramekin and whisk until thoroughly mixed. 

3. Drizzle dressing over salad and garnish with cilantro, if desired.

Bagels. 

Ooooooooh, who doesn't love a good old bagel?! Bagels are literally one of the most comforting foods on the planet, in my opinion. And they're such a great option for a quick evening meal: carbs are proven to help you sleep better, so they're great if you have to eat a late dinner! And they're super versatile: again, you can get totally creative with a bagel. Sweet or savory! 

Toasted Gluten-free bagel with Homemade Veggie Cream Cheezeless.

Casseroles.

Ahhh, the casserole. Another one of those things you can literally throw everything into a giant mixing bowl, mash it up, bake, and hey--you've got a delicious dinner! Even better? You can cook them ahead of time, store in the fridge, and warm back up in the microwave/oven when you get home late. Whoever invented the casserole, I love them. 

Here's a fun little casserole I created the other night, sort of inspired by...A CHILI DOG. Yes, I'm serious. (The recipe is still vegan of course, and TOTALLY healthier than even a vegan chili dog!). It combines loads of plant protein, gut-healthy probiotics from sauerkraut, tomatoes which pack a healthy dose of lycopene, and tons of flavor. I drizzled my casserole with my "Rockstar Ranch Dressing" for my cookbook, but get creative! Mustard would be delish too.

"Meaty" Sauerkraut-Tomato Casserole.

"Meaty" Sauerkraut-Tomato Casserole.

With toppings, of course.

Ingredients

1. 1 cup sauerkraut

2. 1/3 cup TVP granules

3. 1/4 tsp each onion and garlic powders

4. 1/2 tsp chill powder

5. Salt, to taste

6. 1/3 cup water

7. 1/2 cup canned diced tomatoes, drained

8. 2 T panko breadcrumbs (use gluten-free, if needed)

9. Toppings/dressing of choice (ketchup/mustard, etc.)

Method

1. Combine TVP, spices, and salt in a medium-sized bowl and mix well. Add water and microwave 2 minute.

2. Add TVP, sauerkraut, and tomatoes to a large bowl and mix very well. Spoon into small casserole dish and sprinkle with breadcrumbs. Bake, uncovered, at 350 for 25 minutes.

3. Remove from oven, let cool 10 minutes, and drizzle with toppings of choice. Serve warm, with a side salad, homemade potato chips, and fresh fruit.

USE YOUR IMAGINATION!

Other than my ideas above, use your imagination...and whatever is in your fridge! It's truly amazing the flavor combinations and tasty creations you can come up with by using fresh veggies and fruits. You really can't go wrong! The best thing you can do is experiment...and enjoy! :)

Until next time, guys. Enjoy! 

--Anna,

"The Fit Vegan Ginger" :)

BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

My Favorite Weeknight Dinner: Savory Oatmeal!

If you're one of those people who think oatmeal is strictly a breakfast food, prepare to have your world rocked....in a GOOD WAY! Savory oatmeal is the new thing, people. Seriously. If you've never tried it before, this is a great recipe to start with--quick and simple and loaded with flavor and nutrition. Add a simple side salad and some fresh fruit and BOOM--"Dinn in 10"! Enjoy, guys!

Roasted Garlic  Savory Oatmeal.

Roasted Garlic Savory Oatmeal. Vegan, Gluten-Free. Serves one.

Ingredients
1. 1/2 cup old-fashioned oatmeal
2. 1 cup unsweetened cashew milk
3. 1/4 tsp garlic powder
4. Onion powder, salt, and black pepper, to taste
5. Toppings of choice (I used a tossed medley of grape tomatoes, lentils, corn, green peas, and chopped carrots, with a drizzle of dijon mustard...delicious!)

Method
1. Place milk in a small soup pot and bring to a boil over high heat. Reduce heat to medium and whisk in oats and spices OFF OF HEAT.
2. Return pot to heat and whisk well. Cook, stirring regularly, until thickened.
3. Pour into bowl and let sit 5 minutes. Top as desired and serve!

Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip.

Ever had a craving? And I don't mean a craving for something...normal, like popcorn or nice cream. I mean a weird craving. Like a...date I say it...PREGNANCY CRAVING. And before your eyes jump out of your face, I can happily assure you that I AM DEFINITELY NOT PREGNANT. Or plan on being ANYTIME SOON. But I swear...sometimes the things I crave make me wonder. Take this little sammie into account. Really Anna?! An onion sandwich?! And yep, a delicious, caramelized, ooey-gooey luscious onion sandwich. Complete with tangy balsamic cream for dippage. Holy. 

    Caramelized Red Onion Sandwich with          Balsamic Cream Dip. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip. Vegan, gluten-free option. Serves one. 

Ingredients

1. Two slices vegan bread of choice (use gluten free, if needed)

2. One small red onion, sliced into thin strips

3. 3 T water

4. 2 tsp braggs aminos

5. 1/2 tsp dried thyme 

6. 5 oz. silken tofu

7. 1/8 tsp each onion and garlic powders 

8. 1 T balsamic vinegar

Method 

1. Heat a nonstick skillet over medium heat. Test the heat of your pan by adding a drop of water. If it sizzles of, congratulations: your pan is heated! 

2. Add 3 T water and aminos to pan. Toss in your sliced onions and sprinkle thyme over top. Fold continuously with spatula, adding more water if needed, until caramelized. Set aside off of heat and let cool. 

3. In your food processor, combine tofu, balsamic, and onion/garlic powders. Blend until completely smooth and creamy. Spoon into small ramekin. 

4. Place onions on top of bread, toasted if desired, and serve with cream on the side. Enjoy!

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Lazy girl's "Unsauteed Squash."

You guys know those days. Those days when you're simply just TOO EXHAUSTED to even THINK about turning the oven on, much less standing at the stove sautéing fresh squash. Yeah that was me the other night...long shift + short night ahead of me = good food in a flash...and another quick and easy recipe for you guys! Enjoy my dears :)

      Lazy girl's "Unsauteed Squash."

Lazy girl's "Unsauteed Squash." Vegan, Gluten-free. Serves one. 

Ingredients

1. Two small (or one medium-large) yellow squash, sliced lengthwise then sliced into half moons 

2. Approximately 2 tsp braggs liquid aminos

3. Generous sprinkling of spices of choice (I ised onion, garlic, black pepper, and poultry seasoning...it was Delish!)

Method

1. You're not gonna believe how easy this is...it's too good to be so simple! Ok. Just combine your squash moons in a medium size microwave safe bowl with the aminos and spices of choice. 

2. Mix well with a spoon to throughly season veg, and microwave on high power for 2 minutes and 30 seconds. THAT'S IT GUYS! Use as desired and enjoy....but that lady part's a given...

Summer Tomato Dijon Spaghetti with Fresh Mint.

Summer is officially here, people. The temps have hit the upper 90s here in Delaware this week, and let me tell you all: I COULD NOT BE HAPPIER! Summer, to me, signifies so many things...family, fun, freedom, happiness, and last but NOT least, fresh, delicious summer produce! The lovely Roma tomato is the star of this show, dressed with a nice tangy Dijon Vinagrette and garnished with fresh mint. This quickie dinner can easily be whipped up in less than 15 minutes, which officially makes it another of my "Dinn in 10" recipes! Enjoy, guys! 

Summer Tomato and Dijon Spaghetti with Fresh Mint. 

Sweet tomatoes, tangy Dijon, refreshing spearmint...what could be better?!

Summer Tomato Dijon Spaghetti with Fresh Mint. Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked according to package instructions and set aside. 

2. 2 T Dijon mustard

3. Pinch stevia 

4. 1-1/2 T water

5. One large Roma tomato, chopped 

6. 2 fresh spearmint leaves, chopped

Method

1. In a medium size bowl, combine prepared noodles and Roma tomato. 

2. In a small bowl, whisk Dijon, stevia, and water. Pour over pasta mixture. 

3. Serve into a small bowl and top with mint. Easy as pie! (But so much tastier and better for you!)

Spicy Chipotle-Pumpkin Soup.

After feeling like I was coming down with something over the weekend, I've unfortunately today been hit hard by this nasty flu bug going around--and boy, I mean hard. It's rough--but vegan food always helps! And this soup sure did...temporarily at least! I made my bowl SUPER SPICY to try to "decongest" myself...but feel free to cut back on the chipotle powder. Otherwise, this is a lovely and super quick soup that is great for lunch or dinner--sick OR well! Enjoy!

       Spicy Chipotle-Pumpkin Soup.

                  Close up. Always! 

Spicy Chipotle-Pumpkin Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup canned pure pumpkin purée 

2. 1 cup low sodium vegetable broth

3. 1/4 tsp each onion and garlic

powders 

4. 1/4-1/2 tsp chipotle powder (again, feel free to cut back!)

5. 1/2 cup canned black beans, drained and rinsed well 

6. 1 cup frozen corn

7. Dash braggs liquid aminos (about 1 tsp or less)

8. Oregano for garnish

Method

1. So easy...perfect lazy food haha! Combine pumpkin and broth in a sauce pan over medium heat. 

2. Add spices and aminos and stir. 

3. Add corn and beans and bring to a boil, stirring regularly. Reduce heat, and simmer about 10 minutes. 

4. Serve hot, topped with dried oregano leaves and rustic toast. Mmm. 

Peanut Butter-Cinnamon-Apple Sammie.

Sometimes, you just want a good old SANDWICH, am I right?! My Sammie craving hit a couple evenings ago...mid-essay writing. I had been typing for the last, oh, I couldn't even say...hence, food was a top priority. However, I needed something quick and filling  I also needed to use up the last of the apples I bought a couple weeks ago from when I went apple picking with some buddies! So, this beautiful Sam was born...toasty bread + creamy and filling PB + crisp apple + cinnamon for good measure = yum. That is all. 

    Peanut Butter-Cinnamon-Apple Sammie. 

      I KNOW I KNOW I KNOW RIGHT?!

Peanut Butter-Cinnamon-Apple Sammie; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. 2 slices bread of house (use gluten free if desired. I used Ezekiel. Yum!)

2. 2 T all natural creamy peanut butter (salt-free AND oil-free)

3. 1/2 Apple, sliced 

4. Cinnamon to taste

Method

1. Toast your bread to your liking...I like mine burnt! 😜 

2. Spread one T PB one each slice of bread. Top with apples and sprinkle with cinn. DONE! 

Cream-filled Butternut Boats.

So, I'm going to start a new recipe series here on TFVG blog...I'm calling it "Dinn in 10". Yep, you guessed it--ten minute dinners. And I'm not talking PB sandwiches. Warm, cooked, comfort food (and no, Lean Cuisines don't count...). YES IT IS POSSIBLE! Listen up all you full time/night shift workers. You too, hungry college students--Get ready for your minds to be blown. Oh, and set your timers ⌚️😜

         Cream-filled Butternut Boats.

      Ten minutes to creamy goodness. 

Cream-filled Butternut Boats; Vegan, Gluten-free. Serves one. 

Ingredients

1. One small butternut squash

2. 6 oz. silken tofu

3. 5 drops liquid stevia

4. Pinch sage

5. Garlic and onion powders

6. Sprinkle of cinnamon for garnish

7. Dash of bragg's liquid aminos 

Method 

1. Carefully slice the top off your swuash and cut in half lengthwise. Scoop out  the seeds and discard (or toast 'em for later! YUMMO!). 

2. Place squash on micro-safe plate/dish and cover. Nuke her 5-6 minutes, until fork tender. Set aside to cool slightly. 

3. In your mini food processor, combine tofu, aminos, sage, garlic, onion, and stevia. Blend until smooth. Scoop into squash and sprinkle with cinnamon. Serve with a salad and toast.  There ya go. Simple and delicious!

Note: the spices here are totally versatile. Get creative! Not into sage? Leave it out or sub for a different spice. Sweet basil (stevia + dried basil) is super yum here too.