Breakfast: Egg Foo Young with Tropical Mango Jicama and Snap Peas Salad

Lunch: Veggie Sandwich on 7 Grain Bread with Soy Turkey and Avocado with Side of Oriental Cole Slaw

Snack 1: Tofu Honey Pie with Non Fat Cream Cheese and Blueberry Topping

Dinner: Braised Soft Tofu with Mushrooms Garden Veggies and Side of Stir Fried Brown Rice with Pine Nuts

Snack 2: Cold Eggplant with Garlic and Tempeh Chili

Breakfast: Garden Vegetables with Breakfast soy Crisps and Soy Butter

Lunch: Kale, Seaweed, Tofu and Beet Salad with Soy Vinaigrette

Snack 1: Coconut Custard with Peach Sauce

Dinner: Sauteed Tempeh with Celery, Carrtos, Zucchini and Pine Nuts

Snack 2: TriColor Rolls with String Beans, Carrots and Soy

Breakfast: Sweet Potato Pancakes with Grilled Tofu Sausage and Orange Maple Syrup

Lunch: Mesclun Salad with Cherry Tomatoes and Grilled Veggie Turkey and Honey Miso Vinaigrette

Snack 1: Banana Pie with Non Diary Yogurt and Almonds

Dinner: Bite Size Soy Protein with Carrots and Potatoes Cubes Simmered in a Coconut Base Curry Sauce

Snack 2: Marinated Tofu Pate with Cold Sliced Cucumber

Breakfast: Fresh Fruit Salad with Tofu Crean and Toasted Almonds

Lunch: Two Kinds of Cold Cuts: Stuffed Mushroom Bean Loaves and Tofu Pate on a Bed of Fresh Spinach Leaves and Nuts Dipping

Snack 1: Crisp Sesame Seaweed Chips

Dinner: Grilled Seitan Steak with Shitakke Mushrooms and Apsaragus, Teriyaki Sauce, and Pan Seared Mashed Potatoes in Wasabi

Snack 2: Smoked Bean Curd Rolls

Meals for Sunday, May 11

Breakfast: Tea Smoked Hen Egg with Non Mayonnaise Fruit Salad

Lunch: Grilled Tempeh Patty with Garden Greens and Cashews

Snack 1: Sweet Sticky Rice Cake with Strawberry Tofu Cream

Dinner: Soy Lasagna with Flat Rice Fettuccine

Snack 2: Honey Ham with Lotus Roots

Veggie Meals for Saturday, May 10

Breakfast: Lemon Poppy Soy Breakfast Muffin

Lunch: Veggie Chicken Strips with Bell Peppers and Lite Curry Sauce

Snack 1: Banana Pie with Non Dairy Yogurt and Almonds

Dinner: Portobello Mushrooms/Marinated Tofu in Spicy Tomato Base Sauce with Brown/Red Rice

Snack 2: Coconut Custard with Mango Puree

Mothers Day Recipes: Veggie Friendly!

This Mothers Day cook mom a delicious meal she can enjoy and stay healthy with. Courtesy of Chefs Diets’ executive chef, Philip Andriano, enjoy these two gourmet recipes that are very simple to make. Be sure to make this Mothers Day an unforgettable one!

Verry Berry Blintz

Ingredients
2 oz Blueberries - Frozen
1 oz Strawberries - Frozen
1 oz Cranberries - Frozen
3 oz Ricotta Cheese
1- Crepe, 6inch round
1 tsp Lemon Juice
1 tbsp Corn Starch
1/2 cup Cranberries - Strawberries - Blueberries – Fresh as Garnish

METHOD OF PREPERATION:
1. Make compote using frozen berries, lemon juice and cornstarch
2. Wrap Cheese in crepe, cover half of the crepe with compote
3. Garnish with fresh berries

Portobello Napoleon

Ingredients:

4 oz. Mozzarella Cheese (part skim) (approximately 3 slices)
1 1/3 tsp. Olive Oil
2 Portobello Mushroom caps (medium sized)
2 oz Eggplant (raw sliced)
2 oz Red Pepper (raw sliced)
2oz Yellow Pepper (raw sliced)
2 oz Onion (raw sliced – approximately 2 slices)
3 oz Red Tomatoes (raw sliced – approximately 2 slices)
2 ½ tbsp. Balsamic Vinegar
1 tsp Basil (fresh)

Method of Preparation:

Coat all vegetables in half the oil. Grill both sides of each vegetable on grill pan until desired softness is achieved. Preheat oven to 200 degrees. Prepare and Oven Safe dish and begin stacking grilled vegetables as follows:
Mushroom
Onion
Cheese
Red Pepper
Tomato
Cheese
EggplantYellow Pepper
Cheese
Onion
Tomato
Mushroom

Transfer to oven and heat for a few minutes until cheese begins to melt. Combine remaining oil with Balsamic Vinegar and Basil, mix well. Remove Portobello Napoleon from oven, drizzle with Vinaigrette & Serve.