vegetarian

Meatless Monday: Curried Lentil Soup featuring Gardein Beefless Ground

/ Melissa (I Crashed the Web) / 5 Comments

I recently was given a chance to try out some of Gardein’s meatless specialties, and once again, I love them. Even FW is a fan – he loves their 7 Grain Tenders. All their foods are easy to make and I love the variety of products they have. Plus, it’s vegan and kosher AND some are also gluten free!

With my care package, I was challenged to put together a recipe using Gardein goodies, featuring some Spring/Summer produce items. 

Spring and summer in Northeast Ohio bring abundant carrots, zucchini, herbs, etc. All of which are perfect to go in a soup! This easy crock pot soup is perfect for those rainy spring days where all you want is something comforting. Pair with some warm, crusty bread, and you’ve got the ultimate comfort food!

Curried Lentil Soup with Gardein Meatless Ground - vegetarian

Curried Lentil Soup (featuring Gardein Beefless Ground)

Here’s what you need:

  • 1 large sweet potato, cubed (about 2 cups)
  • 1 large russet potato, cubed (about 2 cups)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, chopped
  • 1 zucchini, chopped
  • 2 cup green lentils
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 10 cups vegetable broth
  • 1/2 teaspoons tarragon
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 Tablespoon curry powder
  • 2 cups Gardein beefless ground
  • shaved Parmesan, optional

Here’s what you do:

  1. Add all ingredients, minus the Gardein beefless ground to the crockpot. Cook on low for 8 hours.
  2. After cooked, remove about 3 cups of the soup and add to your blender. Blend it until it’s smooth and creamy. Add back to the slow cooker.
  3. Add in the 2 cups Gardein beefless ground. Stir well and cook on low for another 30 minutes.
  4. Top with shaved Parmesan if desired and serve with fresh bread.

Bonus: while my toddler didn’t quite like it (he’s a picky eater), my 10-month-old daughter love it! LM couldn’t get enough!

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Nutrition info calculated via MyFitnessPal – I take no credit or blame if it’s incorrect:)

Disclosure: I was given samples of Gardein’s meatless entrees to try out. All reviews and views are my own.

Linking up with Meatless Monday.

Meatless Monday: Gardein Veggie Burgers with Asian-Inspired Slaw

/ Melissa (I Crashed the Web) / 4 Comments

I recently was given a chance to try out some of Gardein’s meatless specialties, and wow, I really like them! I love how easy they are to make, the variety of products they offer (their products are all vegan and kosher AND they also have some gluten free offerings) and the nutrition info on them (for example, this veggie burger has 3 g. fiber, 5 g. protein and 6% of my daily iron).

Anyway, Memorial Day is coming up and that means it’s nearly the unofficial start to summer! Which means it’s also time to get those grills out (B bought a grill recently, too) and cook up some fun summer meals. Here’s a fun way to enjoy some veggie burgers – with a twist!

Gardein Veggie Burgers with Asian-Inspired Slaw

Here’s what you need:

  • 4 Gardein Garden Veggie Burgers
  • ½ lb. coleslaw mix
  • ¼ cup almond (or peanut) butter (NOTE: I make my own so it’s a little more watery than the kind you’d buy at the store. If you buy any kind that’s not natural and it’s thick, you may need to microwave it a bit to loosen it up)
  • 1 teaspoon freshly grated ginger
  • 3 Tablespoon soy sauce
  • 1 Tablespoon honey (for vegan, use pure maple syrup)
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Sriracha sauce (or more) to taste
  • 1 Tablespoon chopped honey roasted peanuts (optional)
  • 4 hamburger rolls (I like using challah buns)

Here’s what you do:

  1. Make the Asian-inspired slaw. This is SO easy.  To do so mix almond butter through Sriracha in a bowl with a whisk, or a jar. I like to use a jar and then just shake it up until combined. This will be your dressing.
  2. Pour dressing over the coleslaw mix.  Mix well so cabbage and carrots are coated in dressing. Let sit at room temperature.
  3. Prepare burgers according to package directions. I like mine grilled or cooked on the stove top.
  4. Assemble burgers by placing the Garden Veggie Burger patty on the bottom of the bun and top with the slaw. Cap each burger with a bun top. Serve immediately.

Optional: Serve with sweet potato fries with Sriracha mayo (recipe). It’s not vegan but you can use a vegan mayo if you like.

Some questions for you:

  • Do you like veggie burgers?
  • What’s your go-to meatless grilling recipe?

Disclosure: I was given samples of Gardein’s meatless entrees to try out. All reviews and views are my own.

Linking up with Meatless Monday.

 

WIAW: A Meatless Monday

/ Melissa (I Crashed the Web) / 8 Comments

I’m not a vegetarian. In fact, for the first month or so I was pregnant, I couldn’t STAND vegetables. I lived on carbs and meat. Thankfully, that phase is over and I’m back to eating veggies – so much so, that I’m still incorporating the occasional Meatless Monday into my lifestyle. So these eats are courtesy of my Meatless Monday. Enjoy my What I Ate Wednesday!

Breakfast was my usual these days – overnight oats. Topped with some cinnamon and about half a banana.

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And followed by an apple for a mid-morning snack.

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Lunch was breakfast! Or I guess brunch? Egg whites, a veggie burger, some avocado and sautéed spinach. SO good. I used to eat this for breakfast daily but lately have been feeling more of the oats or fruit and yogurt for breakfast, so it was nice to have this for lunch.

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Lots of fruit for snacks. A cut up nectarine and cutie. Followed by a pear later on in the afternoon.20160516_130228

For dinner, I made some baked spaghetti squash and topped it with some homemade tomato sauce, ricotta cheese, parmesan, spinach and arugula. Here’s the ugly pic (includes a little hunk of bread too).20160516_191513

And here’s a less ugly pic – well it was a Snapchat but you get the idea.Yes, I posted it to my story so if you happen to follow me you saw me making this.Screenshot_20160516-191429

And of course some dessert! I made some coconut flour peanut butter banana bread on Sunday and it was SO good for my after dinner treat. With some warm almond milk. 20160516_180509

And that sums up my day of eats from yesterday. Now, some questions for you:

  • Do you like almond milk? Ever have it warmed up?
  • What’s your go-to breakfast?

Asian Quinoa Cabbage Salad with Almond Dressing

/ Melissa (I Crashed the Web) / 2 Comments

I know it’s winter. I’ve looked outside – no need to remind me. This is what I see. SNOW.

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Yes, it may be gloomy and snowy (but somewhat pretty, right?). But still, we all need a pop of color sometimes. And bright salads. All year round – don’t we? While I do enjoy eating seasonally, I do also enjoy salads in winter (and soup in the summer). And since we go meatless on Fridays during Lent, here’s an easy meatless meal you can enjoy  then – or even for Meatless Monday or any day of the week.

Asian Quinoa Cabbage Salad with Almond Dressing - icrashedtheweb

Asian Quinoa Cabbage Salad with Almond Dressing

Here’s what you need:

  • 2 cups cooked quinoa* – I like red quinoa, but other varieties should work fine
  • ¼ cup all natural almond butter*
  • 1 teaspoon honey
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon (or more, based on taste) Sriracha
  • 2 Tablespoons water
  • 2 cups shredded cabbage – I like using 1 cup red and 1 cup green for color
  • 1 red bell pepper, diced
  • 1/2 cup shredded carrots
  • few handfuls chopped cilantro
  • ½ cup chopped unsalted cashews*

Here’s what you do:

  1. While the quinoa is cooking, you can make the nutty Asian dressing. To do so, mix the almond butter and honey in a medium bowl. Add in soy sauce, vinegar, Sriracha and water and mix well until dressing is smooth. and stir until mixture is smooth and creamy.**
  2. Mix half of the dressing with the cooked quinoa.
  3. Add in vegetables – cabbage, pepper, carrots and then add in remaining dressing.
  4. Before serving, top with cilantro and cashews.  Add more Sriracha if you like more spice and enjoy!

Mine made four servings – perfect for dinner and lunch leftovers!

*Disclosure: I was not compensated for this post, but thanks to Swanson Health for providing some of the ingredients (quinoa, cashews, almond butter).  My views and comments are solely my own and do not represent those of Swanson. AND I’ll  be doing a giveaway so you can get some goodies too, soon 🙂

**I used all natural crunchy almond butter which is pretty oily – if you were using a less oily spread you may need to microwave the almond butter first or add in a little oil / more water to get your consistency to be dressing-like.

Asian Quinoa Cabbage Salad with Almond Dressing

Some questions for you:

  • Do you eat seasonal?
  • What’s your favorite hot sauce?

For more vegetarian posts, check out some of my past recipes or visit the linkup below! I’m linking up with Sarah and Confessions of a Mother Runner.

Zoodles with Chunky Eggplant Sauce

/ Melissa (I Crashed the Web) / 4 Comments

I don’t know about you, but when it comes to fall meals, I crave comforting foods.

Foods that are easy to put together, but taste like they’ve been cooking all day.

You know  – spaghetti, baked ziti, lasagna, chili … all those delicious, hearty meals. Meals to curl up on the couch with, to watch a movie, read a good book or even for game day (go Browns!). I have also begun to enjoy the occasional meatless meal and find that if done right, vegetarian dishes can be great fall comfort meals. That’s why when Silk challenged me to join their Sideline Meat campaign and come up with a Meatless Monday meal, I was excited to participate. And challenged to find a meal that even B (as you know, he has a self-proclaimed “meat tooth”) would enjoy.

Introducing this eggplant “pasta” dish. It should be no surprise that I’m choosing a zucchini pasta dish. I’m a lover of my zoodler (aka spiralizer) and I love making zoodles. Plus, the Silk adds a somewhat creaminess to the sauce and served over zoodles, it’s nearly guilt-free. Enjoy!

Zoodles with Chunky Eggplant Sauce-icrashedtheweb

Zoodles with Chunky Eggplant Sauce 

Here’s what you need:

  • 2 Tablespoons olive oil
  • 1 medium eggplant, sliced into one-inch pieces
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 medium tomatoes, diced
  • Generous sprinkle of hot pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup almond milk – I used Silk Unsweetened Original Almond Milk
  • 2 zucchini, spiralized (this is the zoodler I use)
ingredients

ingredients

Directions

  1. Heat a medium to large size pan over medium high heat. When hot, add olive oil, and then add the chopped eggplant. Cook until brown, about 3-4 minutes, and then flip and cook another 3-4 minutes.
  2. Add add the shallot and garlic, and continue cooking until the eggplant and the onions are soft, about 3-6 minutes.
  3. Add the tomato and cook for another 3-4 minutes until it starts to get juicy. Add hot pepper flakes generously over the veggies. I like my food spicy so I added a lot – add as much as you feel comfortable with. Feel free to add salt at this time as well.
  4. Turn the heat down to medium and add the almond milk. Cook until the tomato sauce is a little thick. When everything looks about done, add in the zoodles. Cook for an additional 2 minutes or so, carefully so the zoodles don’t get soggy, and then plate.
  5. Enjoy!
sauce is looking good!

sauce is looking good!

Zoodles with Chunky Eggplant Sauce

ready to eat!

Some questions for you:

  • What’s your favorite fall comfort food?
  • Have you ever cooked with almond milk? What did you make?

Disclosure: While I was not compensated for this post, product was provided to me by Silk. My views and comments are solely my own and do not represent those of WhiteWave and/or Silk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below!

Pumpkin Hemp Hearts Granola

/ Melissa (I Crashed the Web) / 2 Comments

It’s officially pumpkin season here. While fall is not my favorite season, I do love the excuse to make anything pumpkin flavored. Including pumpkin granola. So when I got some Manitoba Harvest Hemp Hearts in the mail to try out, I knew exactly what I would do with them – make granola!

manitoba hemp hearts

And since I was craving some pumpkin granola, I combined the two – so here you go  … pumpkin hemp hearts granola. It’s pretty good.  It’s a little less sweet than the typical granola I make (feel free to add more sugar if you want it sweeter) and a little softer (pumpkin will do that to it) BUT it’s the perfect fall breakfast or snack. I dare you to try it with pumpkin yogurt!

pumpkin hemp heart granola |icrashedtheweb.jpg

Pumpkin Hemp Hearts Granola

Here’s what you need:

  • 3 ½ c old-fashioned rolled oats
  • 1/3 c hemp hearts (I used Manitoba Harvest Hemp Hearts)
  • 2 tsps ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp allspice
  • 1 Tablespoon packed brown sugar
  • ½ cup pumpkin puree
  • ¼ cup pure maple syrup
  • ¼ cup honey
  • ¼ c coconut oil, melted  
  • 1 egg white
  • Optional: Dried fruit, such as cranberries, cherries, etc.

Directions:

  • Preheat oven to 325F degrees and line a large baking sheet with parchment paper.
  • In a large bowl, combine the oats and hemp hearts. Set aside.
  • In a medium bowl, mix together pumpkin puree, cinnamon, cloves, nutmeg, ginger, allspice and brown sugar. Mix until puree is a little darker and smooth. Add in maple syrup, honey and melted coconut oil. In a separate bowl, whisk egg white. Add to pumpkin puree mixture and mix until evenly combined. Pour over oats and hemp hearts and mix until everything is just wet.
  • Spread onto the baking sheet pat oat mixture down tightly. Bake for about 40 minutes. Check about every 15 minutes and stir if it is starting to burn.
  • Allow granola to cool for 30 minutes on the baking sheet before adding in dried fruit.
  • Store in a covered container, such as a jar. Granola won’t be as crunchy as other granolas because of the pumpkin – but it’s delicious!

pumpkin hemp heart granola |icrashedtheweb.jpg

pumpki hemp heart granola-icrashedtheweb

Some questions for you:

  • What’s your favorite pumpkin flavored treat this time of year? Yogurt? Latte? Cookies?
  • Any pumpkin haters out there?
  • Do you prefer dry cereal or with milk? I love dry cereal. I sometimes like cereal or granola with yogurt- but never milk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkups below!

Meatless Monday!

Meatless Monday: Thai Style Green Curry Stir Fry with Freekeh

/ Melissa (I Crashed the Web) / 8 Comments

I have a confession. I’ve been slacking off. Slacking off with meal planning. Slacking off with food prep. And eating some of the same meals over and over again (hint: one rhymes with Bibotle Churrito Coal). Work has been busy. Life has been busy. And I’ve been somewhat uninspired. Which is likely why it’s been a while since I shared a Meatless Monday post, and even longer since I shared a freekeh recipe (the last one was cajun shrimp freekeh) … That’s why when I cleaned out my pantry last weekend and saw the bag of freekeh AND cans of curry paste, I got excited. Inspired. I had one meal for the week planned out! Yes, I got excited over one meal … it’s the little things.

So here you go. Something easy. Quick. With leftovers! And something to hopefully inspire you for a delicious vegetarian meal!

thai style freekeh green curry stirfry icrashedtheweb

Thai Style Green Curry Stir Fry with Freekeh

Serves 2ish (Made two dinner portions plus a lunchtime portion for me for leftovers)

Here’s what you need:

  • 1 cup cooked freekeh (I used Freekeh Foods brand)
  • 1 Tablespoon canola oil
  • 1 clove garlic, finely diced
  • 1 sweet potato, chopped into thin pieces
  • 1 carrot, roughly chopped
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 cup green beens, roughly chopped
  • 1/2 cup unsweetened coconut milk
  • 1 Tablespoon green curry paste (I used Maesri Green Curry Paste)

Here’s what you do:

  1. Prepare the freekeh according to package directions. I love the Freekeh Foods original because it’s cracked freekeh and easy to prepare and takes only 25 minutes to cook. If you get the whole freekeh (not cracked) it takes a loooot longer to cook. My mom did that once. Don’t make that mistake.
  2. Heat canola oil in a pan on medium heat. Add in garlic and cook for about a minute. Turn up heat to medium high and toss in sweet potatoes and carrot. Cook for 3 to 4 minutes or until starts to get soft. Add in rest of veggies – onion, pepper, green beans.
  3. While the veggies are cooking, prepare your sauce. In a separate sauce pan, heat up coconut milk with green curry paste. Whisk together or stir with a spoon until green curry is evenly distributed and mixture is thin and light green. If you’re a fan of more spice, you can probably add in some more green curry paste, to taste. A little goes a long way! (And alternatively, if you prefer less heat to your curry you can always add in less paste or more coconut milk)
  4. After veggies are nearly done, about 4-5 more minutes, add in the curry sauce and toss in the freekeh. Stir everything together so that it’s heated through and the sauce is throughout. Avoid overcooking your veggies – I like mine slightly crisp and not mushy – and serve immediately.

green curry over freekeh - icrashedtheweb

Some questions for you:

  1. Have you ever had freekeh before? How did you prepare it or have it cooked?
  2. What’s the best meatfree dish you’ve eaten recently?

For more Meatless Monday posts, check out some of my past recipes or visit the linkups below!

Meatless Monday!

Meatless Monday: Lomein Zoodles

/ Melissa (I Crashed the Web) / 3 Comments

If you read my blog, you know I’m a lover of my zoodler (aka spiralizer). I love making zoodles and sharing the love with friends.

In my effort to try every single zoodle recipe there is – and share zoodles with friends – I had my friend Cuoghi over for Meatless Monday and we made a version of this recipe. It was her first time trying zoodles and I think she’s hooked!

Here’s our minor tweaks.

Lomein Zoodles

Vegetarian Lomein Zoodles

Serves 4

Here’s what you need:

For the noodles

  • 3-4 zucchini (I used 3 regular zucchini and one large yellow squash)
  • 2 Tbs canola oil
  • 2 cloves garlic, finely diced
  • 2 tsp fresh ginger, diced
  • 1 head of broccoli, chop the florets up
  • 1 cup snap peas
  • 1 red bell pepper, sliced into 1/2 inch long strips
  • 1 cup edamame, cooked
  • 1 head bok choy, white and greens chopped
  • 2 large carrots, sliced into rounds
  • 2 tsp sesame seeds, for garnish
  • 1 tsp red pepper flakes

For the sauce

  • 1 1/2 Tbs sesame oil
  • 1/4 cup low sodium vegetable broth
  • 2 Tbs soy sauce
  • 3 Tbs hoisin sauce
  • 1-2 Tbs corn starch
  • 1-2 tsp sriracha (to taste)

Here’s what you do:

  1. Prepare the sauce. Combine all sauce ingredients, whisk together until cornstarch is evenly dissolved. Set aside.
  2. Semi-blanch broccoli and carrots – boil for about 2-3 minutes until just softened, then remove and add to a colander to remove excess water.
  3. In a very large skillet or wok over medium heat add in canola oil.
  4. Add red bell pepper and white stems of bok choy into skillet once oil is heated up. Cook for about 3-4 minutes until just softened.
  5. Add in garlic, ginger, red pepper flakes, snap peas, carrots and broccoli.Cook all the vegetables for 3-5 minutes until they all start to soften.
  6. Add in squash noodles, green leafy part of bok choy, edamame and the sauce prepared in step 1. Cook until squash noodles are covered with sauce and softened to your liking, about 3-5 minutes.
  7. Garnish finished dish with sesame seeds. Add additional hot sauce or sriracha as needed.  Enjoy!
3 bowls, plated

3 bowls, plated, with chopsticks

Lomein Zoodles - ictw

leftover zoodles for lunch the next day

leftover zoodles for lunch the next day!

Some questions for you:

  • What’s your favorite Chinese food dish? I love all dumplings. B likes lomein so this dish was definitely a winner with him!
  • What’s your favorite spiralizer recipe?
  • Chopsticks or fork? Chopsticks all the way! 

It’s been a while, but I’m joining the Meatless Monday linkup with Tina Muir and Confessions of a Mother Runner and The Fit Foodie Mama.

photo MM new 2_zpsndxbaium.jpg

 

 

 

WIAW #19: Zoodles and Birthdays

/ Melissa (I Crashed the Web) / 12 Comments

Guess what day it is … that’s right – it’s What I Ate Wednesday! These were my eats from Monday. It included a new zoodle recipe and a birthday dinner (one of a few) with my friend/running bff Nicole.

The day was also my first day of my training for the August half marathon I signed up for. I know – a half marathon, in August, sounds hot, humid and notsomuch fun. Oh well. I’m doing it! Anyway, day one was 3.5 miles so I tried to run them pretty fast (for me) and then finished with kettle bells and the elliptical. My post-run breakfast was made for me by B! Egg whites with italian hot peppers, mixed veggies and spinach.

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For lunch, I had made myself a salad. I made salads Sunday during some meal prep and also some quinoa salad so I mixed it all together. Topped with a Heinen’s flamegrilled veggie burger. YUM. No dressing this time.

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Snacks the day included a nectarine, strawberries, mixed nuts and carrots.

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For dinner, Nicole came over. It’s the start of her birthday week and she confessed to me that she has NEVER HAD ZOODLES. I know, right?! So in honor of her bday week we had plans to make pad thai zoodles for dinner. I snacked on some of those peanuts in the background before/after cooking too.

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For dessert, I finished a glass of red wine (yes, it’s leaning on B in this picture) and may have also had a peanut butter oatmeal M&M cookie.  These cookies were REALLY good and I’ll definitely be making them again and sharing the recipe soon!

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That was it! That was my day. How did I do? Two questions for you:

  • Do you like oatmeal cookies? What do you put in them?
  • What’s your go-to Thai or Vietnamese order? Pad see mao or pad see ew for Thai, Pho or Bun or cabbage salads for Vietnamese! 

WIAW #18: Baseball and Basketball Games

/ Melissa (I Crashed the Web) / 5 Comments

Happy Wednesday – are you ready for another What I Ate Wednesday? These were my eats from YESTERDAY. I tried to switch things up a little bit in my eats – starting with breakfast. For those of you who follow me on a regular basis, you know I typically eat egg whites and veggies in the morning – I started it with a little different food! Here we go:

The day started with a 5-ish mile run with Nicole around downtown! We made sure to run by the Q (Quicken Loans Arena) where the Cavs are playing in the NBA playoffs. There were already news stations parked downtown (ESPN, etc.) and the streets were alive and decorated. Before the run I had a spoonful of honey and some water.

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My post-run breakfast was a homemade yogurt parfait. I had leftover yogurt at work from our last week’s smoothie party – Dannon Light & Fit – which I mixed with some frozen berries, chia seeds and flaxseed. Yum!

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For lunch, I had made myself a salad. I typically have leftovers but I decided to give B the leftover stir fry for today and instead I had a salad with chickpeas, quinoa, a Heinen’s veggie burger, carrots, radishes and black beans. No dressing  – I’m super picky about the dressing and didn’t have any homemade dressing available.

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Snacks the day included a nectarine, lots of herbal tea (my office was freezing!), some radishes, some mints and a handful of nuts. Nuts not pictured.

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B made me dinner – some whole wheat pasta with sausage from our CSA and sautéed zucchini and shallots. It was soo good and luckily I got home from work about 6:45 and we had time to eat before heading to the Indians game.

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We ended up spending the evening at the Indians game BEFORE watching the Cavs game so my after-dinner snack was a beer at the ballpark. I didn’t realize it was going to be this big and I admit I didn’t finish it all. I maybe should’ve gone for the ice cream 🙂 We enjoyed spending time in the ballpark watching the Indians (they lost :() but also spent time in the ballpark bar and watched the Cavs game – and watched the Cavs win!! What a perfect ending to a Tuesday … is it Friday yet?

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Hellllo ginormous beer

Me and Nicole at the Indians stadium bar watching the Cavs game

Me and Nicole at the Indians stadium bar watching the Cavs game

That was it! That was my day. How did I do? Two questions for you:

  • Who are you rooting for in the NBA Finals? Cavs? Oakland? Nobody?
  • What’s your favorite ballpark food? If we hadn’t eaten dinner I would’ve gotten a pretzel or veggie burger. Or ice cream 🙂