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Jul 14

Day 5 Veg Out Challenge with the Carnivorous Killer!

What? What is that you say? Day 5 already? Oh boy, it doesn’t even seem that long since you were picking chicken out from between your teeth!
So… how does it feel?
How are you doing?
Yes, it may be difficult at times. Especially around the 4th of July when everyone is trying to pass you a hot dog. But no fear! Maybe you can bring a pack of veggie links! Don’t be afraid to experiment with meat substitutes.
Vegetarianism and Veganism is no longer just for hippies and health nuts! You will be surprised how simple it is after you get the hang of it.
So what about our Carnivorous Killer? How is he doing? Did he give in to temptation? There is only one way to find out! Watch the video below!

Cheese Stuffed Shells

Cheese Stuffed Shells with Homemade Vegetable Marinara Sauce

Please note: the Cheese Shells are not vegan friendly, however the sauce is.

INGREDIENTS

  • 2 1/4 teaspoons extra virgin olive oil
  • 1 1/2 cloves garlic, minced
  • 1/4 large onion, chopped small
  • 1/4 large sweet red pepper, seeded and diced
  • 1/4 large green pepper, seeded and diced
  • 3/4 medium carrot, peeled and diced
  • 2 1/2 ounces canned mushrooms (bits & pieces, also use liquid)
  • 7/8 cup canned plum tomatoes, include liquid
  • 9 teaspoons tomato paste
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1 tablespoons finely chopped fresh basil
  • 3/4 teaspoon spicy Italian seasoning
  • 3/4 large bay leaf
  • 3/4 large celery rib, chopped small
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

DIRECTIONS

In a large frying pan, heat olive oil; add garlic, onions and saute’ until onions are transparent, about 5 minutes, stirring frequently. Add diced sweet red pepper, diced green pepper and saute’ for an additional 1 minute. Transfer mixture to a large heavy bottom cooking pot. Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally. Sauce should be smooth when cooked. Adjust seasonings to taste. Remove bay leaves and discard. Pour over pasta, stuffed shells, angel hair spaghetti… whatever you want!!!

And the most important part:

ENJOY!

Recipe via William (Uncle Bill) Anatooskin on recipezaar.com

Recipes Sara Lopez

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Jul 13

Veg Out Challenge Day 4 with the Carnivorous Killer!

We are now on Day 4… will he make it?
Is he foaming at the mouth?
Is he pacing around hallucinating about steaks and clouds of Porkchops?
Watch the video and see how the Carnivorous Killer is doing today!

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Lopez’s Sweet Potato Battered Portabella Mushrooms

INGREDIENTS

  • 2 Medium Sized Sweet Potatoes
  • Fresh Green Beans
  • Fresh Sliced Portabella Mushrooms
  • 1/4 Clove of Garlic
  • 1/2 cup of 8th Continent Original Soy Milk
  • 2 Cups of Bread Crumbs
  • 1 Tsp of Butter
  • 1/4 cup Soy Oil

DIRECTIONS

Rub down the 2 Medium Sized Sweet potatoes with soy oil, stab with fork to allow ventilation,  and wrap in foil. Bake in 400 degree oven for 45 minutes. (Depending on size of sweet potato)

Dice 1/4 clove of garlic and sautee in pan along with 1 Tsp of butter. Once hot, add sliced Portabella mushrooms into pan and cook on medium-low heat for 5 minutes on both sides.

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Once sweet potatoes are finished baking, remove from oven and allow to cool. Unwrap the sweet potatoes and discard of the foil. Cut one sweet potato down the middle and remove 1/2 of the contents from the skin. Place the skinned sweet potato in a bowl and add 1/2 cup of 8th Continent Original Soy milk. Mash together to form somewhat of a paste.

Boil water and snap both ends of the fresh green beans. Once water is boiling, add green beans and allow them to boil for 10 minutes. Strain and set aside for complete dish.

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Dip the cooked portabella mushrooms into the sweet potato paste and then coat with bread crumbs. Heat soy oil in a skillet and carefully set the breaded portabella slives into the pan. Allow to brown on both sides, flipping and paying attention to the frying and quickly move to a plate.

Dish the finished portabella slices, the cooked fresh green beans, and the baked sweet potato on a plate. Slice sweet potato to add salt/ pepper/ brown sugar to taste…

and the most important step:

ENJOY!!!!

Recipes Sara Lopez

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