Michy's Foods tagged "kid friendly" | Michy's Foods

Vegan Lentil Tacos

Posted on August 20, 2015 by Michelle Della Penna | 0 Comments

Vegan Lentil Tacos

Serves 4

1 14 oz can brown lentils, rinsed

1 small red onion, diced

2 cloves garlic, minced

1/3 C water

*2 Tbsp taco seasoning (or use home made recipe below)

4-8 taco shells

Assorted taco toppings; sliced avocado, chopped tomatoes, diced green onion, vegan cheese, hot sauce etc.

*Taco Seasoning

2 Tbsp chili powder
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp cumin
1/2 tsp corriander

 

Warm a large skillet on medium heat. Add a small amount of grapeseed oil (or 2 tablespoons of water for a non fat version) and add the onions. Add a pinch of salt and let cook until softened and translucent, about 5 minutes. Add the garlic and cook another few minutes until soft and fragrant. Add the lentils, water and seasoning. Let simmer for 5-10 minutes or until the water has absorbed. Scoop filling into taco shells and add your favorite toppings. Enjoy!

Posted in 30 minutes of less, better choices, dinner time, easy dinners, easy meal prep, entrees, kid dinners, kid friendly, kid friendly meals, kid meals plant based, kids, low fat, nutritious, plant based, plant good, plantbased, quick healthy meals, quick meals, Recipe, vegan, vegan comfort food, vegan dr.ornish heart health ucla heart disease, vegan food, vegetarian, Video, weeknight meals, whole food, whole foods

New Video: Veggie Fried Rice & Recipe

Posted on July 30, 2015 by Michelle Della Penna | 0 Comments

Hello there, friends! Did you watch my latest video? My recipe for veggie fried rice is the perfect way to use up some of those fridge essentials. Feel free to use your favorite veggies and nuts (or whatever is on hand). Make the rice ahead of time and this recipe comes together in well under 30 minutes. Let me know what you think.

Veggie Fried Rice

Serves 2-4

2 C cooked brown rice

2 C diced veggies; onions, asparagus, corn, bell pepper, carrots, broccoli etc.

1/4 C tamari, soy sauce, bragg's aminos or coconut aminos

1 14 oz firm tofu; drained & dice to 1 inch cubes

1/4 C nuts; cashews, peanuts or almonds work best

2 tsp sesame oil (optional)

Drain and press your tofu (optional) before dicing. Place tofu in a large bowl and add 2 tablespoons of the soy sauce and set aside to marinate. In a large skillet, warm on medium heat with a tablespoon of vegetable oil. Add your vegetables and saute for a few minutes until soft. Add in your nuts for a few minutes until they start to get some color. Add in your rice and toss together. Press down gently with the back of your spoon for another couple of minutes. Gently toss in the tofu and soy sauce along with an additional 2 tablespoons of soy sauce. Cook for another 2-3 minutes until everything is warmed through. Drizzle in the sesame oil if using and serve. Enjoy!

Posted in 30 minutes of less, 30 minutes or less, better choices, dinner time, easy dinners, easy meal prep, entrees, kid dinners, kid friendly, kid friendly meals, kid meals plant based, low fat, nutritious, plant based, plant good, plantbased, quick healthy meals, quick meals, vegan, vegan comfort food, vegan dr.ornish heart health ucla heart disease, vegan food, vegetarian, Video, whole food, whole foods

Lentil Mac n' Cheese

Posted on July 06, 2015 by Michelle Della Penna | 0 Comments

Hello again! Here is my recipe for 15 minute vegan mac n' cheese. I guarantee that you will love this dish. It is so simple to make and so nutritious and filling. And, hey! Have you checked out our youtube channel yet? Watch the video for this recipe and more!

Vegan Lentil Mac n' Cheese

Serves 4-6

1 lb pasta; your choice

1 1/4 C cooked, drained brown lentils

1/3 C nutritional yeast

1/3 C non dairy milk

3 Tbsp vegan butter

Cook your pasta according to package instructions. Drain and put back into pot. On medium heat, add your butter, milk and nutritional yeast. Stir until creamy. Add the lentils and stir to combine. Season with salt and pepper to taste. Enjoy!

Posted in 30 minutes or less, entrees, kid friendly, plantbased, quick meals, vegan, vegan dr.ornish heart health ucla heart disease, vegetarian, whole food

Black Bean Burgers

Posted on June 15, 2015 by Michelle Della Penna | 0 Comments

Here is a super simple and yummy meal that comes together quickly. These burgers will be a hit among vegans and omnivores alike. Enjoy!

Michy's Black Bean Burgers

1 can black beans

1 C cooked brown rice

1/2 small red onion, diced

1/2 C corn

1 pasilla chili, diced

1/3 C oats

1/4 C vital wheat gluten

1 tsp oregano, cumin, corriander & paprika

Makes 4-6 patties

Preheat oven to 375.

In a large stock pot, saute onion and chili on medium heat with a little water and a pinch of salt for 5-6 minutes, or until soft. Drain the beans and add to the pot along with the rice and season with spices and more salt if needed. Turn off the heat. Using a potato masher, gently mash the ingredients together. You don't want everything to become mushy but you want to loosen the beans a little so that it is easier to form a patty. Once you can see some of the beans have broken up add the corn, the vital wheat gluten and oats and mix well. Let sit until totally cool. Using an ice cream scoop, scoop a patty onto a non stick cookie sheet and press down evenly. 

Bake for about 25-30 minutes, turning once, until patties have browned and firmed. Top with your favorite toppings and enjoy!

Posted in 30 minutes or less, black bean burgers, entrees, kid friendly, plantbased, quick meals, vegan, vegan dr.ornish heart health ucla heart disease, vegetarian, whole food

Quick & Easy Meal #4: Lentil Bolognese; it's time to get your pasta on!

Posted on March 10, 2014 by Michelle Della Penna | 0 Comments

I love pasta! One of my favorite childhood memories is watching my Nonna rolling out long sheets of homemade pasta from her hand cranked pasta machine.  Over and over again, through and through, until the pasta got just the right thickness; cannelloni, raviolli, fettuccine, spaghetti-you name it, she made it. She would drape the long sheets of pasta over the back of a chair until she was ready to cut them and fill them. It was magical. Once the heaping bowl was placed in front of me, I would eat as much as I could in hopes that I would never forget the taste and smell of my Nonna's kitchen.  Luckily, every time I go home for a visit, there is undoubtebly, pasta waiting for me.

So, it's true that my every day pasta experiences aren't so romantic, but I still do love a good pasta dish.  There are about as many sauces you can put on pasta as the number of pasta varieties, but there is something so comforting about a thick, rich red sauce. I love using lentils as a meat substitute because they are hearty and so nutritious that once mixed with the other flavors, you don't even really know that you're missing the meat.  You can put this sauce on virtually any pasta shape; semolina or gluten free-it will still be delicious! I hope you enjoy it!

 

Lentil Bolognese

1 lb pasta of your choice; reg or g/f

3 garlic cloves; minced

1 small yellow onion; diced

1 tsp dried oregano

1-28 oz can crushed tomatoes

1-14 oz can brown lentils; drained & rinsed

salt & pepper

olive oil

 

Fill a large pasta pot with water and set to boil. Heat a dutch oven or medium size sauce pan on medium heat.  Add a tablespoon of olive oil and add onions, along with a generous pinch of salt.  Saute the onions for 2-3 minutes or until translucent.  Add the garlic and cook until fragrant.  Add the oregano, tomatoes and another pinch of salt and stir.  Bring to a boil and reduce to simmer.  Add the lentils and stir together.  Note: if you have any red wine on hand, feel free to add 2-3 tablespoons to the sauce at this point. It will add a nice depth and richness to the sauce and the alcohol will cook out.

Let the sauce simmer together for about 15-20 minutes. Once the pasta water is boiling, add a heavy handed dash of salt.  Remember, your pasta water should taste like the ocean-that's how it gives your pasta it's flavor! Cook your pasta according to package instructions.  Taste your sauce and adjust seasonings if necessary.  Your sauce should have reduced down a little bit and may be a little thick. If you prefer a thinner sauce, add a few spoonfuls of the pasta water to the sauce until you achieve the desired consistency. 

Once the pasta is done, use tongs to gently shake the pasta and put it directly into a pasta bowl-DO NOT RINSE YOUR PASTA, PEOPLE! You will wash away all of the beautiful starch and flavor that work into the sauce! Add the desired amount of sauce to the pasta and enjoy! Sprinkle with a little nutritional yeast or vegan parm!

Posted in 30 minutes of less, better choices, dinner time, easy dinners, easy meal prep, fat free, italian food, kid dinners, kid friendly, kid friendly meals, kid meals plant based, low fat, nutritious, plant based, quick healthy meals, quick meals, Recipe, vegan, vegan comfort food, whole food

Quick & Easy Meal #3: It's Chili Night...

Posted on March 06, 2014 by Michelle Della Penna | 0 Comments

Let me tell you a little bit about this recipe.  A long time ago, about 8 years or so ago, my husband (who was then my boyfriend, soon to be fiance) decided he would make me a special Valentine's dinner.  Admittedly I was a little nervous because the only thing I'd ever seen him cook before was something he could put in the microwave.  But, he had a few tricks up his sleeve.  Apparently he was a master at one dish; chili.  And when you think of Valentine's day, don't you think of chili? Well, I didn't, at first...but, he made me the most delicious vegan chili I'd ever had; complete with rice and cornbread shaped life a heart.  And so, for the last 7 years, we have continued the tradition of a Vegan Chili Valentine's Day.  It's actually so sweet and I look forward to it every year.  Even our little boys get excited about it! And so, without further ado, here is my take on my hubby's chili. Enjoy!

 

Vegan Chili
1 small yellow onion, diced
3 cloves garlic, minced
1 14 oz can white beans, drained & rinsed
1 14 oz can black beans, drained & rinsed
1 14 oz can pinto beans, drained & rinsed
1 28 oz can crushed tomatoes
1 packet chili seasoning (or use the recipe below*)
2-3 green onions, chopped
1/4 C vegan cheese, grated (optional)
vegan sour cream (optional)
avocado, diced (optional)
In a large dutch oven or pasta pot, warm up a drizzle of oil on medium heat.  Add the onions with a generous dash of salt.  Toss in oil and let cook for about 2-3 minutes or until translucent.  Add the garlic (with another pinch of salt) and toss.  Cook for another minute or so until fragrant.  Add the beans, crushed tomatoes and chili seasoning. Stir well and bring to a boil.  Turn down to a simmer and let cook for about 20 minutes.  The chili will be quite thick, but If you like your chili a little more liquidy, add 1/4c-1/2 C water to loosen it up.  Taste and adjust seasoning if necessary.  Top with green onions, sour cream, cheese and a slice of avocado.  Enjoy! 
P.S. If you like your chili a little sweeter, you can add 2-3 tablespoons of any of the following that you have on hand: maple syrup, agave, ketchup or cane sugar.
*Homemade Chili Seasoning
2 Tbsp chili powder
2 Tbsp brown sugar
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp cumin
1/2 tsp corriander

Posted in 30 minutes or less, kid dinners, kid friendly, plant good, vegan chili, whole food

Easy Weeknight Meals

Posted on March 03, 2014 by Michelle Della Penna | 1 Comment

We asked and you answered! I wanted to know what topics you wanted us to cover most on our blog and overwhelmingly, you all said "QUICK, EASY MEALS"! So, I've created a 5-day dinner menu along with shopping list, that I will post over the next 2 weeks. Most of the prep and even some of the cooking can be done ahead of time and all of the recipes require 30 minutes or less of active cook time. Do your shopping and prep on Sunday or before the week and your meals will be a breeze. These recipes are designed to feed up to 4 people, so if you have a larger family or in my case, a really big appetite, all of these recipes can easily be doubled without loosing any integrity. 

Lastly, these meals are so versatile. If a recipe calls for broccoli but you prefer cauliflower swap it in. They can totally be customized to your family’s taste buds! Oh, and don’t forget to post pictures of dinners and post them to twitter or instagram @michysfoods. Enjoy, friends!

We'll be making:

  • Lentil Tacos
  • Healthy Fried Rice
  • Vegan Chili
  • Lentil Bolognese
  • Loaded Sweet Potatoes

Here is your shopping list for all of the recipes:

12 hard taco shells/soft tortillas (your preference)

1 lb pasta of your choice

2 cups brown rice (uncooked)

2 14 oz cans brown lentils OR 3 ½ C cooked brown lentils

1 14 oz can white beans

1 14 oz can black beans

1 14 oz can pinto beans

2 28 oz can crushed tomatoes

2 avocados

4 small yellow onions

4-6 large sweet potatoes or garnet yams

1 head garlic

1 bunch green onions

1 package taco seasoning (or you can make your own mix, see below*)

1 packet chili seasoning (or you can make your own mix, see below on "Chili Night" recipe)

dried oregano

terriyaki sauce (or you can make your own, see below on "Healthy Fried Rice" recipe)

½ C cashews (or nut of your choice)

sesame seeds (optional)

1 ½ C frozen stir fry vegetables

Olive Oil, Coconut or Non-GMO vegetable oil (whatever you have on hand)

vegan cheese of your choice

salsa (optional)

vegan sour cream (optional)

 

First Up: Lentil Tacos

My family absolutely loves this recipe. I make it almost every week. Once you fill your crunchy taco shell with the hearty lentils and top it with all the fixin's, you won't even realize it's vegan! Enjoy!

Taco Filling:

1 14-oz can brown lentils (or about 1 3/4 C cooked lentils)

1 small onion, diced

2 cloves garlic, minced

1/2 packet taco seasoning (OR use the homemade recipe below*)

1/4-1/2 C water

Taco Toppings:

12 taco shells or tortillas

1 avocado, sliced

1/2 C vegan cheese, grated

vegan sour cream

salsa

Warm up a large skillet to medium heat with a light drizzle of oil. When the pan is hot, add the onions and a dash of salt.  Cook for about 2-3 minutes until they are translucent.  Add the garlic and mix, making sure not to burn.  When the garlic is fragrant, add the lentils and taco seasoning; mixing well.  Add about 1/4 cup of water to loosen up the mixture and bring to a boil.  Stir frequently and then lower to simmer for about 10 minutes to let the flavors meld.  While that is cooking, prepare all of your toppings and warm your shells or tortillas in the oven (325 for about 3-4 minutes).  Taste the lentils and adjust seasonings in necessary.  Spoon into shell and top with your favorite toppings and enjoy! See, wasn't that easy?!?!!?

 

*Homemade Taco Seasoning

2 Tbsp chili powder

2 tsp paprika

2 tsp onion powder

2 tsp garlic powder

1 tsp salt

1 tsp cumin

1/2 tsp corriander

1/2 tsp oregano

 

 


 

 

 

Posted in 30 minutes of less, easy dinners, kid dinners, kid friendly, quick meals, vegan, weeknight meals, whole foods

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