Tag Archives: low calorie recipes

VEGETARIAN BEEF-LESS STEW

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It is almost autumn, and cooking seems to go with the lush of the season. I am loving experimenting with vegetarian products even though I am not a vegetarian at the moment, and I have been converting some old stand byes. I was craving my Mother’s Beef Stew and decided to personalize it vegetarian style.  With the help of Trader Joe’s this is what I came up with, and it was amazing. My husband could not get enough of this cool weather dish. Served with warm whole grain rolls, this is a true stick to your ribs recipe and should please even the fussiest of eaters all while keeping it lower calorie, lower fat and of course low cholesterol. The sodium is a bit high from the beef-less strips so this is a healthy yet splurge item for me.

Try my stew and you will swear you are dining at your grandmother’s house. Even though this is a vegetarian dish, it has all the components of those traditional home-made memories you remember from your childhood.  Enjoy, and remember cooking is much more fun when you do it for someone you love.
Love and Light
Namaste’
Rose

You will need:
3 tablespoons extra virgin olive oil
2 bags mini potatoes
1 bag pearl onions
1 yellow onion, diced
1 bag baby carrots
1 bag crimini mushrooms
6 celery stalks, diced
1 head of garlic, chopped fine or pressed in a garlic press
2 packages Trader Joe’s beef-less strips
1 box low sodium vegetable stock
1/2 cup Cabernet wine
vegetarian Worcestershire sauce, a few tablespoons
1 small can tomato paste
2 tablespoons cornstarch for thickening at the end
salt, pepper, dried basil


In a large pot heat extra virgin olive oil.

Add diced onions, celery, garlic, and mushrooms and saute’ until soft and caramelized

Stir in 1 small can of tomato paste

add 1/2 cup red wine,3 tablespoons vegetarian Worcestershire sauce, salt, pepper, and basil. Mix well.

Add vegetarian beef-less strips and break up into smaller pieces, cooking for a few minutes so the veggie beef soaks up the flavor of the Worcestershire sauce, wine and vegetables.

Stir in 1 box vegetable stock, carrots, potatoes, pearl onions and mix well. Season with a bit more salt, pepper, and dried basil.

Depending on your tastes, you may wish to add a bit more of the Worcestershire sauce for flavor. I was heavy handed, but everyone is different.

Cook stew uncovered for 45 minutes over a medium heat, until the carrots and potatoes break apart with a fork. Stir frequently as your stew cooks.

After the stew is finished, add a few tablespoons of cornstarch for thickening, it should have a gravy consistency and be brown and rich in color.

HURRY GO BUY SOME CURRY AND MAKE MY SOUP

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Happy Sunday to all. Autumn is right around the corner, and here in California that does not mean the same thing as it does back east but you still sometimes get a little hint of the season. Football returns, and some of the trees here actually do change hues. To me there is nothing like walking outside on a California night and having a cool breeze kiss my face. I get inspired to cook more in the Autumn.  Soups are a simple, healthy and amazing staple in our diet and perfect for sharing with friends and family come Fall. Perfect for staying on track with my My Change For A Ten program. 

I went to the grocery store to pick up a few items, and I noticed yellow split peas were on sale for only 59 cents. I have never made yellow split pea soup but I decided I would give it a whirl, I cannot pass up a bargain. I have decided to add some curry to spice things up a bit, and top it off with some Greek yogurt or light sour cream. I am new to the spice curry and I find the satisfying creaminess of the yogurt or sour cream adds richness to the savory soup.

You will need

One bag of dried yellow split peas

A few tablespoons of garlic infused extra virgin olive oil

Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from Trader Joe’s, it is already pre-cut 

If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped fine.

One  cartons of vegetable stock 32 fl oz. I use trader joes.  You can use regular or low sodium, I have tried both.

One carton of water.

Sea salt, ground pepper, a few tablespoons of curry spice. 

Greek yogurt or light sour cream to garnish.

Saute, onion, celery, and carrots in  garlic infused extra virgin olive oil for a few minutes til the onion carmelizes and the vegetables cook down. 

Salt and pepper as you are cooking the vegetables.

Add full bag of yellow split peas, one carton of vegetable stock, one carton of water.

Add a bit more sea salt,  ground pepper, and curry spices for flavor and stir.


Bring to a rolling boil, then simmer on low for 45 minutes covered. Some people prefer to puree’ their split pea soup, but I like to leave it au’ natural for more of a bean soup experience; the choice is up to you. That is what makes cooking so  much fun, creative license to change the rules as you go along and make it your own. Individuality found in one delectable dish. Top it off with a dollop of Greek yogurt or light sour cream for added richness of flavor.

This is amazing with warmed whole wheat pita. It is simple, just take some delicious pita and slice in triangles and place on a cooking sheet that has been sprayed with no-stick spray. Drizzle a little extra virgin olive oil over the wedges of pita and if you wish you can spread a little chopped garlic to spice it up. Be sure to dip the pita wedges in the soup, it just makes it taste better.

Hurry go buy some curry and make a big pot of my Yellow Split Spicy Pea Soup, you will not be sorry!!  

Namaste’ Love and light
Happy Sunday
Rose