Dinner Ideas - How To Make Snap Pea Salad With Tarragon Dressing

 "To keep the body in good health is a duty"

                              - Buddha

Nourishing our bodies with healthy food is a must especially during these extraordinary times.  Protecting our cells from damage and boosting our immune system requires the intake of certain foods, i.e. salads.  

Snap Pea Salad is not only nutritious but visually pleasing as well.  Sugar Snap Peas contain vitamin A essential for keeping your immune system healthy.  It is also loaded with vitamin C, iron, beta-carotene, magnesium, and fiber.  If you are looking for an alternative to your usual salad try this quick and easy salad, see below for details:

SNAP PEA SALAD WITH TARRAGON DRESSING

Ingredients:

8 ounces sugar snap peas, sliced lengthwise

1 cup shredded Napa cabbage

1 cup shredded red cabbage

1 large carrot, cut into matchsticks

1/2 cup toasted cashews

2 scallions

1 tsp. toasted sesame seeds

Tarragon Dressing:

3 tbs. avocado oil

2 tbs. rice vinegar

2 tbs. chopped tarragon

1 tsp. sesame oil

1 tsp. grated ginger

1/2 tsp. honey

Kosher salt and black pepper

Directions:

1.  In a large bowl whisk together the dressing ingredients and season with salt and pepper.

2.  Add all the salad ingredients to the bowl (excluding sesame seeds) and toss. 
     Season with salt and pepper.  

3.  Serve salad topped with extra cashews and chopped tarragon. 
     Sprinkle with remaining sesame seeds. 

A quick and simple salad to eat any time or as a side salad with your Thanksgiving dinner.  Enjoy!

 

                                                      Source:  Shape Magazine

                            

Review: Nate's Meatless Meatballs

Nate's Meatless Meatballs are simply scrumptious!

If you are thinking about eating healthier and don't want to sacrifice taste for nutrition, Nate's Meatless Meatballs is for you. They taste just like the real thing, but a whole lot healthier as they have less calories and fat than a traditional meatball.

Nate's Meatballs are all natural, contain high vegetable protein and soy with no cholesterol. With only 90 calories per serving (three meatballs) this dish is perfect for anyone watching their waistline, and for the vegan connoisseur.

Their delicious meatless meatballs come in three varieties: Zesty Italian, Savory mushroom, and Classic Flavor. Each variety is blended with the right amount of spices to complement any meal. The packaging is well thought out as it has a re-closable seal for portion control/single servings.

They come fully cooked, so all you have to do is heat in an oven for about 10 minutes, serve with your favorite sauce and enjoy.

Nate's Meatless Meatballs is a winner!

How To Make Quinoa Stuffed Bell Peppers

                                                                   
                                            Quinoa  Stuffed  Bell  Peppers
                                                       Source:  Google

If you are trying to go meatless this week why not opt for a savory gluten-free alternative such as quinoa stuffed peppers, rich in vitamin C, fiber, iron and magnesium.

Quinoa provides a complete source of protein, is gluten-free, and is a great substitute for
beef or chicken.

Ingredients:

1 tablespoon extra-virgin olive oil

1 red onion, chopped

1/2 pound sliced mushrooms

1 cup chopped carrots

7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded

1/2 cup chopped parsley

1/4 pound baby spinach

1 1/2 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1 cup uncooked quinoa, rinsed and cooked

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions:

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, approx. 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat the oven to 350°F. Lightly oil a 9 x 13-inch baking pan.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in pan. Cover tightly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, approx.1 hour. Transfer to plates and serve.

Visit http://www.wholefoodsmarket.com for more meatless recipes.
 

Healthy Recipes: How To Make Delicious and Healthy Vegan Spinach Quiche

                                                               Source:  Google

This tender dark leafy vegetable contains an abundance of vitamins and minerals including vitamin K, iron, magnesium, fiber and phosphorous. Adding spinach to your diet aids in lowering blood pressure, cancer prevention and bone health.

Vegan Spinach Quiche

Ingredients:

Filling:

1 lb. fresh spinach, washed and shredded

2 tbsp. vegetable oil

1 large onion, chopped

4 oz. mushrooms, sliced

12 oz. tofu, pressed to remove excess water

1/2 tbsp. dried dill

Fresh parsley

Salt and pepper

2 tbsp. sunflower seeds

Vegan Pastry:

8 oz. whole meal flour

Pinch of salt

4 oz. cold vegan margarine

Instructions:

Pre-heat oven to 375F.

To make the vegan pasty, sift together flour and salt. Use finger tips to rub in the margarine until the mixture resembles breadcrumbs. Add just enough cold water to bind it to a dough, then wrap the dough with cling film and leave in the fridge for about 30 minutes.

Meanwhile, cook the spinach in a saucepan in a minimum of water, or steam it, until just soft.

Heat the oil and fry the onion until it begins to soften, then add the mushrooms and cook for a few minutes.

Mash the tofu, to make a thick puree. Add dill, chopped parsley and seasoning. Stir in the mushroom mixture and spinach.

On a floured board roll out the pastry then place onto a medium-sized dish. Pour in the tofu, spinach and mushroom mixture, smooth the top and sprinkle with sunflower seeds. Bake for about half an hour.

Serve immediately.

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