Recipe! Impossible Spaghetti Sauce

Impossible Spaghetti Sauce - A meatless sauce! Pictured here is a look at the sauce as it is started to cook down.

Have you heard about the new Impossible Burger? It is now available just like you would buy ground ‘beef’ at the grocery store. I gave it a try as a substitute for beef in our favorite homemade spaghetti sauce recipe.

The result - it tasted GREAT and had wonderful texture. Bottom-line, it worked really well as a meat-substitute in my favorite homemade spaghetti sauce. For more on Impossible Foods, visit their website: https://impossiblefoods.com/

Source: Getty Images

IMPOSSIBLE SPAGHETTI SAUCE

Serves 8

Ingredients:
1 tablespoon extra virgin olive oil
1 bell pepper, chopped
1 sweet onion, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
12 ounces Impossible Burger (Made from Plants)
12 ounces tomato paste
1/4 cup applesauce
2 quarts canned tomatoes or crushed tomatoes
3 tablespoons sweet pickle relish

Directions:

1. In a large stock pan heat olive oil, over medium heat.

2. Add the bell pepper and onion, cook until tender and starting to lightly brown.

3. Then add the garlic powder, black pepper, salt, and Impossible Burger ‘meat’.

4. Cook until the meat is browned and cooked through.

5. Then add the tomato paste, applesauce, tomatoes, and relish. Simmer over low for 60 - 90 minutes. The sauce will gradually thicken.

Serve over your favorite pasta or veggie noodles!

Nutrition Facts (per serving): 180 calories, 7 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 210 milligrams sodium, 21 grams carbohydrates, 4 grams fiber, 11 grams sugar, 10 grams protein

Wild Blueberry Chia Jam

I had been seeing a lot of posts about making chia jam and I had to give it a try.  I am so glad that I did! Chia jam is really easy to make and a delicious lower sugar way to enjoy jam. I picked frozen Wild blueberries although you could use a mix of all different types of berries (strawberries, blackberries, raspberries, etc.). 

For more on the wild blueberries, check out Wild Blueberries & Mango Smoothie post!

A tablespoon of jam typically has three times as much sugar as this jam (about 12 grams), each tablespoon of this jam has only 4 grams of sugar. Plus you get some fiber from the chia seeds!

Wild Blueberry Chia Jam

Ingredients:
1/4 cup chia seeds
1/2 cup water
5 cups frozen Wild blueberries
1/3 cup honey

Directions:

1. In a small bowl mix the chia seeds and water. Set aside.

2. In a medium sauce pan combine the frozen Wild blueberries and honey. Heat the berries and honey until the berries are thawed and softened, let the mixture come to a gentle boil. Then lightly mash the berries with a fork or a potato masher.

3. Remove from the heat and stir in the soaked chia seeds. Let the mixture cools and then transfer the mixture or a storage jar or container and refrigerate for at least 4 hours or overnight to thicken.  

Nutrition facts per tablespoon: 20 calories, 0 grams fat, 0 grams trans fat, 0 mg cholesterol, 0 mg sodium, 5 grams carbs, 1 gram fiber, 4 grams sugar, 0 grams protein

Air-Fried Taco Spiced Chickpeas

Air-Fried Taco Spiced Chickpeas (Image source: iStock)

Serves 4

Ingredients:
1.5 cups canned chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
2 tablespoons taco seasoning

Directions:

1. Arrange chickpeas on air-fryer tray. Toss the chickpeas with olive oil. Then add the taco seasoning and toss to coat.

2. Air-fry at 400 degrees for 12 to 15 minutes or until the chickpeas are crispy.

Serving suggestion: Serve in your favorite taco shell and toppings!

Nutrition facts (per serving): 140 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 275 milligrams sodium, 20 grams carbohydrates, 5 grams fiber, 3 grams sugar, 5 grams protein

Veggie Spiedie Sandwich

Where I live (Binghamton, NY area) Spiedies are a local staple. The history of the spiedie is debated some but the story is that the spiedie was brought to Binghamton by Italian immigrants in the 1920's. Most traditionally, spiedies were marinated lamb that was then grilled and served on fresh Italian bread.

Around our area you mostly find that spiedies are cubes of marinated meat typically - pork, beef, or chicken. So, when I started eating vegetarian , I wanted to come up with a plant-based twist on the traditional spiedies. Sometimes I make my own version of spiedie marinade (recipe below) and other times I use a local favorite - Lupo's spiedie marinade!

Here is a how-to and recipe (Skinnier Spiedie Sandwich - page 28- 30), that is in Skinny Size-It (Harlequin Non Fiction 2014). 

Tofu Spiedies... oh yum! 

 Veggie Spiedie Sandwich

Serves 4

Ingredients:

8 ounces extra-firm tofu
1 cup Spiedie Marinade (See recipe below or store bought)
4 whole-wheat flat breads (such as Flatout Healthy Grain Flatbread)
1 cup shredded romaine lettuce
2 plum tomatoes, sliced
 

Directions:

1. Remove the tofu from the package and drain the excess water by placing the tofu on a plate lined with paper towels and letting it sit for 15 - 20 minutes. Then cut the tofu into 1-inch cubes and place the cubes in a medium-size mixing bowl. Pour the Spiedie Marinade over the tofu and allow it to marinate for at least 30 minutes (works great to marinate overnight!). 

2. Lightly coast a medium-size skillet with cooking spray, and then heat the skillet over medium heat. Remove the tofu from the marinade with a slotted spoon and saute it int he skillet, turning gently with a spatula, until it has browned on all sites, about 20 - 30 minutes. 

3. Fill each flatbread with tofu cubes, shredded lettuce, and tomato slices. Fold in half and then serve!

Other tips: serve the spiedies as a salad topper or another favorite is to served topped with sauteed peppers and onions. 

Nutrition facts (per serving): 230 calories, 132 grams fat, 1.5 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 460 milligrams sodium, 21 grams carbohydrates, 11 grams fiber, 2 grams sugar, 17 grams protein

Spiedie Marinade

Yield: 1 cup (16 tablespoons)

Ingredients:

1/3 cup white vinegar
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, peeled and minced
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground sea salt
1/2 teaspoon freshly ground black pepper
 

Directions:

1. In a mixing bowl or salad dressing shaker, combine all the ingredients, and whisk or shake, mixing thoroughly. 

Bean & Veggie Dip

Bean & Veggie Dip

This dip is simple to put together and it is perfect in SO many ways! I love it as a dip with tortilla chips, it tastes great with chicken or fish as a topping, or even just as a side dish by itself. 

Ingredients:

1/2 cup olive oil
1/3 cup agave nectar
1/3 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
2 Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can super sweet corn, drained
1 sweet onion, diced
1 diced green bell pepper
1 diced red bell pepper

Directions:

Combine all the ingredients in a mixing bowl. Stir to combine. Cover and refrigerate until serving.

Note: for best results, refrigerate overnight before serving! 

Nutrition Facts (per serving): 170 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 200 milligrams sodium, 26 grams carbohydrates, 6 grams fiber, 9 grams sugar, 6 grams protein

Recipe! Impossible Spaghetti Sauce

Impossible Spaghetti Sauce - A meatless sauce! Pictured here is a look at the sauce as it is started to cook down.

Have you heard about the new Impossible Burger? It is now available just like you would buy ground ‘beef’ at the grocery store. I gave it a try as a substitute for beef in our favorite homemade spaghetti sauce recipe.

The result - it tasted GREAT and had wonderful texture. Bottom-line, it worked really well as a meat-substitute in my favorite homemade spaghetti sauce. For more on Impossible Foods, visit their website: https://impossiblefoods.com/

Source: Getty Images

IMPOSSIBLE SPAGHETTI SAUCE

Serves 8

Ingredients:
1 tablespoon extra virgin olive oil
1 bell pepper, chopped
1 sweet onion, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
12 ounces Impossible Burger (Made from Plants)
12 ounces tomato paste
1/4 cup applesauce
2 quarts canned tomatoes or crushed tomatoes
3 tablespoons sweet pickle relish

Directions:

1. In a large stock pan heat olive oil, over medium heat.

2. Add the bell pepper and onion, cook until tender and starting to lightly brown.

3. Then add the garlic powder, black pepper, salt, and Impossible Burger ‘meat’.

4. Cook until the meat is browned and cooked through.

5. Then add the tomato paste, applesauce, tomatoes, and relish. Simmer over low for 60 - 90 minutes. The sauce will gradually thicken.

Serve over your favorite pasta or veggie noodles!

Nutrition Facts (per serving): 180 calories, 7 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 210 milligrams sodium, 21 grams carbohydrates, 4 grams fiber, 11 grams sugar, 10 grams protein

Roasted Cauliflower Hummus

Well, cauliflower has another incredible use… it can double as a hummus. For all those that think they don’t like hummus, dislike chickpeas, or eat low carb, this is the hummus for you!

Roasted Cauliflower Hummus

Ingredients:
5 cups cauliflower florets (about 1 large cauliflower)
1 tablespoon olive oil or avocado oil
1/4 cup tahini (sesame seed paste)
1 fresh lemon, juiced (about 2 tablespoons)
1/4 cup olive oil or avocado oil
1 teaspoon garlic powder
2 tablespoons water
sea salt and cracked black pepper

Directions:

1. Preheat the oven to 425 degrees F.

2. Place the cauliflower florets on a baking sheet and drizzle with oil. Roast for 20 - 25 minutes until the cauliflower is browned and tender. After the cauliflower is roasted, let it cool.

3. In a food processor (working in batches if needed) add the roasted cauliflower, tahini, lemon juice, oil, and garlic powder. Adding water throughout blending and blend until smooth. If needed, add additional water (one teaspoon at a time) to help smooth the texture.

4. Season with sea salt and cracked black pepper.

   Serving suggestions: Serve with sliced vegetables, roasted vegetables, or your favorite whole grain tortilla chips.

   Nutrition facts (per 2 tablespoons): 55 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 60 milligrams sodium, 2 grams carbs, 1 gram fiber, 1 gram protein
   

I Love Beets!

I love beets! They are truly a favorite. Plus they are loaded with nutrition benefits. Specifically beets are rich in nitrates, betaine, and the B-vitamin folate; these nutrients in beets can help your health in many ways!

Nitrates in your body are converted into nitric oxide which helps to relax and dilate blood vessels which in turn can boost blood flow. Betaine (a plant compound found in beets and other foods) has been shown to protect internal organs, improve vascular risk factors, and enhance performance. While folate helps to drive down levels of homocysteine in the blood, which can reduce the risk for artery damage and heart disease. 

When you are short on time to peel and cook beets, Love Beets has you covered with packages of cooked, ready to eat beets (pictured above). Look for them in a refrigerated area of the produce section of the grocery store. Also look for delicious baby beets too in flavors like honey + ginger and sweet chili. 

Check out this delicious Greek Cucumber Beet Salad recipe (See below) and some other favorite picks like: Beet and Salmon Nicoise Salad, Strawberry Rhubarb Beet Scones, or Beet Caprese Salad with Lemon Basil Dressing. 

Note: This isn't a sponsored post, just products I love! 

Photo from LoveBeets.com 

Greek Cucumber Beet Salad

Serves 6

Ingredients:

½ cup kalamata olives, pitted and halved

1 large cucumber, peeled and sliced (2 cups)

1 cup cherry tomatoes, halved

½ red onion, thinly sliced (1-½ cups)

1 green bell pepper, cored and sliced

1 ripe (but firm) avocado, peeled and diced

1 (8.8-ounce) package Love Beets Cooked Beets, chopped

⅓ cup fresh feta cheese, cubed

3 tablespoons olive oil

2 tablespoons red wine vinegar

1-½ teaspoons dried oregano

1 teaspoon dried thyme

¼ teaspoon sea salt, to taste

Directions:

1. Add the first 8 ingredients to a mixing bowl.
2. Whisk together the remaining 5 ingredients in a bowl.
3. Pour the dressing over the vegetables and toss everything together until well-coated. Taste the salad for flavor and add more sea salt and/or vinegar to taste.

Click here to visit Love Beets.com for more recipes and information.

References:

Betaine in Human Nutrition, http://ajcn.nutrition.org/content/80/3/539.full, Accessed August 15, 2017

Homocystine Lowering with Folic Acid and B Vitamins in Vascular Disease, http://www.nejm.org/doi/full/10.1056/NEJMoa060900#t=article, Accessed August 15, 2017

Farmers Market Fresh Tomato Sauce

Farmers market season is the best! This tomato sauce is easy to make and includes all ingredients that are plentiful this time of year. 

The farmers market is the best! 

Look at all those colors... ready to simmer down!

Farmers Market Fresh Tomato Sauce

Serves 6 - 8

Ingredients:

4 cups tomatoes*, chopped

1 sweet onion, chopped

2 bell peppers, chopped

7 oz tomato paste

2 tablespoons relish

1 teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper 

*A variety of tomatoes works great, for example: cherry tomatoes and roma tomatoes! 

Directions:

1. In a large pan saute the tomatoes, onion, and pepper for 5 - 10 minutes.

2. Stir in the tomato paste, relish, garlic powder, sea salt, and pepper. Simmer on low for at least 60 minutes. Stirring occasionally while simmering.

3. For a smooth sauce puree with an immersion blender. For a thicker sauce -serve as is!

Serving suggestions: serve over zucchini noodles or whole wheat pasta.

The Perfect Summer Salad

This Mango Strawberry Pecan salad is perfect for summer! It is really simple to put together and is delicious.

Mango Strawberry Pecan Salad

Serves 6

Ingredients:

2 cups chopped romaine lettuce

2 cups baby spinach, stems removed

1 mango, diced into cubes

1 cup sliced strawberries

1/4 cup feta cheese

1/4 cup pecans

Balsamic vinaigrette

Directions:

In a serving bowl or on a platter start with the greens. Then top with the mango, strawberries, pecans, and feta. 

Serve with balsamic vinaigrette dressing on the side.

Nutrition Facts (per serving): 100 calories, 6 grams fat, 1.5 grams saturated fat, 5 milligrams cholesterol, 470 milligrams sodium, 15 grams carbohydrate, 2 grams fiber, 9 grams sugar, 2 grams protein