under400:

Eggplant Rollups (Vegan)

Ingredients:

• 1 large eggplant
• seasoning, such as Cajun Spices
• 1 cup vegan mozzarella cheese (if not vegan, just use real cheese — it’s a lot easier) - Instructions found here
• handful basil leaves handful chive greens, finely chopped

For the tomato sauce:

• 1 can crushed tomatoes
• 1 tablespoon oil
• 1 onion, chipped
• 1 clove garlic, minced
• Italian herbs
• salt and pepper
• splash lemon juice
• dash of Tabasco or cayenne pepper

Directions:

To make the tomato sauce:

1. Heat the oil in a small sauce pan.
2. Add the onions and sauce until glassy.
3. Add the garlic and further cook for 1 minute.
4. Add the canned tomatoes, and the herbs.
5. Add the salt and season to taste with Italian herbs.
6. Turn the heat to low.

For the grilled eggplant:

1. Heat a grill pan over high heat.
2. Thinly slice the eggplant, a minimum.
3. Season with the Cajun Seasonings.
4. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through.
5. Top each slice of cooked eggplant with a dollop of “cheese” and some minced chives and basil then roll up.
6. The eggplant roll ups should have a few greens sticking out of both ends.
7. Serve the rollups with the tomato sauce on top.

Makes four servings, 80 Calories each.

(via veganfeast)

7:12 pm  •  30 April 2013  •  130 notes

under400:

Vegan Cheddar Cheese Sauce

• 4 tablespoons vegan margarine (such as Earth Balance)
• 1/4 cup flour
• 2 cups light soy milk
• 1/2 teaspoon salt
• 1/2 cup nutritional yeast
• 1-3 tablespoons miso
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• splash lemon juice
• 1/4 teaspoon nutmeg
• 1/2 – 1 teaspoon grainy mustard
• splash Tabasco
• pinch sugar or agave

1. Melt the margarine in a saucepan.
2. Add the flour and stir to mix.
3. Add the soy milk and stir to bed a thick sauce.
4. Add the salt, nutritional yeast, onion and garlic powders, stir well to mix.
5. Remove from the heat and add the miso, lemon juice and mustard.
6. Season to taste with a pinch of sugar and possibly some white pepper if desired.
7. Optional* puree with well-pressed (dried) frozen spinach to make a cheesy spinach dip instead.

The entire recipe is 940 Calories. Assuming you get at least ten servings out of this, that’s 94 Calories each.

(via veganfeast)

2:24 pm  •  30 April 2013  •  158 notes

(via fruitrition)

4:48 am  •  26 April 2013  •  1,282 notes

(Source: n-ulo, via fruitrition)

2:24 pm  •  25 April 2013  •  3,639 notes

garden-of-vegan:

vegan pizza on california lavash flatbread with tomato sauce, mushrooms, green bell pepper, red onion, black olives, jalapeño, and mozzarella daiya

(via fruitrition)

9:36 am  •  25 April 2013  •  3,921 notes

theskinnychickpea:

Creamy (Vegan) Spinach-Basil Stuffed Shells

(Source: fruitrition)

4:08 pm  •  4 April 2013  •  44 notes

qingdom:

Vegan Cheesy Broccoli Pizza

4:48 am  •  1 April 2013  •  29 notes

(Source: willanthony)

8:59 am  •  31 March 2013  •  68 notes

paradiseofhealthydreams:

Easy Sweet Potato Kale Soup

7:12 pm  •  3 February 2013  •  13 notes

paradiseofhealthydreams:

No Cream Mushroom Soup

2:24 pm  •  3 February 2013  •  6 notes