Veggie Recipes

Grilled Tofu Sandwich

Posted on April 4, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , |

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 fork and mix in all ingredients except bread and butter.  Spread equal amounts of filling onto inner sandwich bottoms.  Top with other slice of bread, butter outsides of bread and place in well.  Repeat for second sandwich.  Close cover and grill 3-5 minutes until bread is well browned.

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Broccoli Nut Wraps

Posted on February 17, 2008. Filed under: Veggie Recipes | Tags: , , , , , , , |

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 half of mixture on each tortilla and wrap by folding up ends and tucking in sides to fit wells of GT Xpress.  Preheat GT Xpress and spray with non-stick cooking spray.  Place one in each well.  Close cover and cook 5 minutes until filling is warm and outside and lightly brown.

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Spinach Pickups

Posted on February 16, 2008. Filed under: Veggie Recipes | Tags: , , , , , , |

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 Xpress and spray with non-stick cooking spray.  Divide spinach mixture into well.  Close cover and cook 10 minutes or until firm.  Can be served hot as a side dish or cooled and cut into small wedges and served as an appetizer.

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Portabella Mushroom Burgers

Posted on February 16, 2008. Filed under: Healthy Recipes, Low Carb Recipes, Veggie Recipes | Tags: , , , , , , , |

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.

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Artichoke Omelet

Posted on February 15, 2008. Filed under: Breakfast Recipes, Egg Recipes, Veggie Recipes | Tags: , , , , , , , |

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 of egg in each well.  Top with half the cheese.  Close cover and cook 8 to 9 minutes until set.  To serve, garnish with remaining salsa and cheese.

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Veggie Pockets

Posted on February 3, 2008. Filed under: Healthy Recipes, Pocket Maker Recipes, Veggie Recipes | Tags: , , , , , , |

*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 sprinkle the top of the dough lightly with flour. Roll the biscuits together to form one dough round. Repeat with the remaining two biscuits. Combine all the remaining ingredients. Place a dough circle onto the opened pocket maker. Spoon about 1/2 cup of the mixture into the bottom section of the dough circle. Close the lid and press down firmly to crimp the edges of the sandwich. Repeat the process with remaining dough and ingredients. Spray wells lightly with nonstick cooking spray. Place one in each well.

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Bean and Veggie Wraps

Posted on January 30, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , , , , |

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, cover with a layer spinach leaves, top with the black bean mixture and sprinkle with cheese.  Fold up end, fold in the sides and roll into a 5 inch wide roll to fit inside the wells, seam side down.   Close cover and cook 4 minutes, until lightly browned.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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