… from the California KitchenHow you doin’? More and more nutritionists are suggesting that we eat at least one non-meat meal per week. That may sound scary to some of my carnivorous friends, but vegetarian recipes don’t have to be tasteless or boring. This recipe for easy-to-make Meatless Sloppy Joes brought me right back to my high school days when I looked forward to Sloppy Joe Wednesdays. We used to call it Mystery Meat Sloppy Joes owing to the fact that they were probably made with textured soy protein. In my recipe I still have all the protein you need in the form of lentils and black beans; I don’t suggest using a canned sauce or spice package. I’ve tried to make this recipe a little more health forward than the “good old days.” My recipe is as delicious as it is healthy, even though it’s vegetarian-friendly and the wonderful, tomatoey Sloppy Joe sauce is made from scratch. This Meatless Sloppy Joes recipe offers all the flavors from the recipe that Mrs. Kurtz (cafeteria manager) used to make, minus the meat and preservatives. It shouldn’t be a huge surprise to anyone who uses ingredients like bell pepper, lentils and black beans in place of beef or turkey that these replacements cuts down on fat. And, while you might think the amount of protein would suffer, each serving of these Sloppy Joes provides a whopping 17 grams! Additionally, by using lentils and black beans, these Sloppy Joes will give you a healthy dose of fiber, as well! Even though this is a “from scratch” recipe my super simple stove-top version will be ready to enjoy in about 30 minutes. If you’re not used to cooking without meat, this recipe is a delicious way to try your hand at a meatless meal! Add a little bit of a healthful side by making a batch of air fried French fries or grilled corn on the cob. Prep time: 10 minutes Cook time: 20 minutes Yield: Makes 6 servings Ingredients For the Sloppy Joe filling 2 tablespoons extra virgin olive oil 3 teaspoons garlic minced 1 cup chopped yellow onion 1 cup chopped bell pepper, red, green or orange 2 cups red lentils cooked (1 cup dried)—follow the directions on package 15 ounce canned black beans drained and rinsed 2 tablespoons chili powder 1 cup chopped green onions finely chopped, tops and bottoms 6 whole wheat hamburger buns, toasted For the Sloppy Joe sauce 15 ounce canned tomato sauce 3/4 cup chili sauce 3 tablespoons maple syrup 2 tablespoons low sodium soy sauce 2 teaspoons smoked sweet paprika Directions To make the Sloppy Joe filling
Quip of the Day: “The husband asked his wife, why do you keep buying all these house plants? All you do is kill them. She replied, just to remind you what I’m capable of doing.” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #Sandwich #SloppyJoes #Vegetarian #MeatlessSloppyJoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
0 Comments
The Easter Collection How you doin’? I try to serve a dinner salad most nights. No matter what else I’m cooking I always feel fresh salads add a dash of healthful freshness. But then, I’m the guy who used to eat a box of oatmeal cookies to make me feel good—it was just oatmeal, right? This Mediterranean Marinated Vegetable Salad makes an Easter statement with big, bold, fresh flavors and distinctive textures. You can substitute the white wine vinegar with red wine vinegar or add a dash of balsamic. You can serve it as a starter salad, side salad or an entrée salad. It will keep well for a couple of days refrigerated. Top this salad with traditional feta cheese crumbles or even bleu cheese crumbles right before serving. Prep time: 20 minutes Marinate time: 30 minutes or overnight Yield: 6 servings Ingredients For the dressing 3 tablespoons white wine vinegar 1 tablespoon fresh basil leaves, chiffonade cut 1 tablespoon Dijon mustard 1 teaspoon dried Italian seasoning 1/2 teaspoon granulated garlic 1/2 teaspoon kosher salt 1/4 teaspoon medium red pepper flakes 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil For the salad 1 (15 oz.) can chickpeas, rinsed and drained 1 cup lightly blanched broccoli florets 1/2 cup red onion strings 1/2 cup diced red bell pepper 1/2 cup whole cherry tomatoes 1 carrot, peeled and sliced 1/4 diced cucumber 1/4 cup pitted kalamata olives 6 tablespoons crumbled feta cheese Directions
ChefSecrets: I like to use dried herbs in marinades; they can stand the test of time and sit a while. Dried herbs won't turn color or turn gray as their flavors infuse into the marinade. I prefer to balance harder vegetables, like broccoli and cauliflower, with softer ones like peppers and tomatoes so their textures are in sync with the rest of the salad. Covid-19 Quip of the Day: “The parishioner asked the televangelist to pray for his hearing. After 3 minutes of violent shaking and trying to push him over backwards into the water the preacher asked, how’s your hearing? The parishioner replied, I don’t know, it doesn’t take place until next Thursday at the courthouse.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Salads #SideDish #Vegetarian #MediterraneanSalad #FetaCheese #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 How you doin’? I started writing this post a few weeks ago, when the unemployment counts were heading sharply up. Last week’s surprisingly good report on that front doesn’t mean we’re out of the woods by any stretch, but it was a ray of sunshine in an otherwise pretty bleak week. I reached back in our files to bring back this Chocolate Depression Cake, but perhaps we can update (vegan) it and call it the Chocolate Pandemic Cake. We are all concerned about our health and our budgets. It’s a sign of the time. Many of the standard ingredients used in baking chocolate cakes like butter, milk and eggs were in limited financial reach and supply during the Great Depression. We are finding some of that right now in our own grocery stores. But, then as now, people found workarounds, so they didn’t have to give up their ration of chocolate cake. Even without those ingredients in this recipe, it still delivers on big chocolate flavor and a moist, fudgy texture. I’ve replaced the butter with oil and cut down on the typical amount of sugar. It’s still a great chocolate cake only a tad less sweet. This recipe is more about the chemistry of the ingredients than the art of baking—so follow the recipe carefully. Because there are not any eggs, butter or milk the cake is suitable for a vegan diet—hip-hip hooray! Prep time: 10 minutes Bake time: 35 to 40 minutes Yield: 8 to 10 servings Ingredients: 3/4 cup whole-grain pastry flour 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/3 cup unsweetened cocoa powder + 1 tablespoon for dusting 1-1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup cold water 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar 1/3 cup canola oil or other neutral-flavored oil (or butter, if you please) 1 teaspoon pure vanilla extract 3/4 cup mini dark chocolate chips 3 tablespoons confectioners’ sugar, for dusting whipped topping (optional) Directions:
ChefSecret: Dusting your sprayed pan with cocoa powder instead of flour prevents white streaks on the sides of your chocolate cake. #Dessert #ChocolateCake #Baking #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #Vegan |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
May 2024
|