Veggie Recipes
Grilled Tofu Sandwich
Serving Size: 2
1 tofu cake
2 tbsp tahini (sesame paste)
1 tbsp minced green pepper (OK to substitute chopped jalapeños if you like it spicy)
1 tbsp mayonnaise
1/2 tsp soy sauce
pinch ground cumin
pinch cayenne pepper
4 slices whole-wheat baguette, (cut on a slight angle to make larger slices to fit wells)
butter for grilling
Preheat GT Xpress. Mash tofu cake with [...]
Broccoli Nut Wraps
Serving Size: 2
3/4 cup broccoli florets, finely chopped
1/4 cup cashews, chopped
1 green onion
2 tbsp red pepper, finely minced
1/4 cup mayonnaise
2 tbsp Parmesan cheese
2 tortillas (sun dried tomato, spinach or whole wheat)
Bring small saucepan of water to boil, add broccoli and cook 3 minutes. Place in bowl with remaining ingredients except tortillas and mix well. Spread [...]
Spinach Pickups
Serving Size: 2
5 oz. frozen spinach (about half a package)
1 egg, beaten
1/2 cup sour cream
2 tbsp minced onion
1/4 cup grated Parmesan cheese
1 1/2 tbsp flour
1 1/2 tsp butter
1/4 tsp salt
1/4 tsp pepper
Cook spinach according to package directions and drain well, squeezing out excess moisture. Combine all ingredients in a bowl and mix well. Preheat GT [...]
Portabella Mushroom Burgers
Serving Size: 2
2 tbsp Italian dressing
2 3 to 4in Portabella mushroom caps
4 oz. roasted red peppers, cut in strips
2 1/2oz. slices Muenster cheese
Marinate mushrooms in dressing for about 1/2 hour. Place 1 mushroom in each well. Cook 3 minutes. Place half of peppers and cheese on each mushroom. Cook 2 minutes longer.
Artichoke Omelet
Serving Size: 2
3 eggs
1 tbsp milk or cream
2 artichoke hearts, diced
2 oz. salsa, divided
1/4 cup shredded Jack cheese, divided
salt and pepper to taste
Preheat GT Xpress and spray with non-stick cooking spray. Mix eggs, milk and seasonings in shaker and divide into wells. Mix artichokes with half the salsa and spoon in a line along center [...]
Veggie Pockets
*This recipe uses the Pocket Maker that came with the GT Xpress.
4 unbaked refrigerated biscuits
1/2 cup chopped cooked spinach, drained
1/4 cup chopped cooked carrots
1/4 cup chopped cooked green beans
2 tsp. ranch dressing
2 tbsp. grated cheddar, Swiss or mozzarella cheese
Salt and pepper to taste
Place 2 biscuits, side by side, onto a lightly floured board and [...]
Bean and Veggie Wraps
Serving Size: 2
2 fat free flour tortillas
1/2 cup sliced mushrooms
1/2 small onion, sliced thin
1/2 can black beans, drained and rinsed
1 cup fresh spinach leaves
1/4 cup reduced fat cheese, shredded
Preheat GT Xpress and spray with no-stick cooking spray. Sauté onions and mushroom until onions are transparent. Add black beans, cooking just until heated. Lay tortillas flat, [...]
