How To make Chiles Rellenos Tofu Casserole Lowfat

Low Fat Vegan No Oil Baked Tofu Bites EASY!

This is a very easy and fast side or filler to any meal. My kids love these little bites. All you need is some good tofu and a baking sheet and you are a go. When I marinate these I squeeze the water out of the tofu like I explained in the video by placing the tofu on a dish, place another dish on top and on top of that place something heavy. The liquid from the tofu will be squeezed out like a vise. You drain off that excess liquid, cut your tofu into any size bites you like, add your marinade and let it sit in the fridge for a couple of hours. We eat dinner at our house every day at 5pm so I will start the tofu marinade at about 2:30pm.

I am eating the Dr. Gregers Mac & Cheese on RICE with Veggies, here is my video on that recipe:
I made this one with 1.5 tsp of curry powder added. I also added a bag of green peas and 2 cups of garbanzos
3 C of white basmati rice
6 C water
Cook for about 15-20 min.

Ingredients:
Tofu of your choice chopped into bite size pieces
Baking dish lined with parchment paper

Bake at 400 degrees for 30-45 min depending on how crispy you want your tofu.

stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy!

Hello my dear friend
I want to teach you a delicious recipe with #zucchini
So see to the end and be sure to cook for yourself and surprise your friends with this amazing taste.
Glad you commented on my food
And what #recipes do you want from me?
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a delicious lunch and dinner
with :
- 2 zucchini
- 1 onion
- 2 tomatoes
- 2 carrots
- 30 gram of green onion
- 30 gram of parsley
-100 gram of mozzarella cheese
-Thyme 1 tsp
- salt and black pepper as needed

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COZY AND HEALTHY FALL VEGAN MEALS [MEXICAN CASSEROLE + POLENTA] | PLANTIFULLY BASED

Hi my friends! Today I have TWO amazing comfort food recipes. The best part these are cozy for these fall months but also healthy. They are just delicious and I know you are going to love them if you try them.

MEXICAN CASSEROLE:
POLENTA RECIPE:
MY CAMERA (CANON REBEL T6):
50MM LENS:
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MEXICAN CASSEROLE

Enchilada Sauce
1 can of tomatoes, fire roasted preferred [14.5oz]
1/2 cup of water
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar1/4 tsp cayenne
*or to spiciness preference
1/2 tsp cumin1/4 tsp salt
*optional if you feel it needs it but remember there will be saltiness added from beans, tortillas and vegan cheese

Bean and Corn Filling
2 bell peppers, chopped [200g]
1 jalapeno, diced [30g]
1/3 onion, chopped [60g]
1 can pinto beans, drained and rinsed [15oz]
1 can black beans, drained and rinsed [15 oz]
1 1/4 cups frozen corn [180g]
1/4 cup vegetable broth
2 tsp taco seasoning

1 can refried beans [16 oz]
5 medium sized tortillas
3/4 cup vegan cheese


POLENTA INGREDIENTS

Polenta
1/2 cup polenta, dry [70g]
1 cup water [240ml]
3/4 cup non-dairy milk, unflavored and unsweetened [180ml]
1/4 tsp salt
1/2 tbsp nutritional yeast
1/4 tsp garlic powder

12 Brussel sprouts, cut in half [120g]
2 big handfuls of kale, chopped [40g]
5 oz extra firm tofu1 tsp olive oil
1/4 cup water if necessary

Balsamic Glaze sauce
2 tbsp balsamic glaze
2 tbsp water
Balsamic glaze substitute: 2 tbsp balsamic vinegar, 1 tbsp maple syrup


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Cheezy Hash Brown Veggie Casserole / WFPBNO

Cheezy hash brown veggie casserole that is(WFPBNO) whole food plant based no oil is what I will be sharing with you in this video. This recipe cheezy hash brown veggie casserole checks all the boxes, low fat high carb, gluten free, oil free, budget friendly, weight loss friendly and absolutely delicious! The full recipe below:
Ingredients:
4 cups frozen hash browns
2 heads broccoli chopped into bite size pieces.
1 bag mixed vegetable 10 ounce
1 cup plant-based cheese sauce plus more for the top
1 can corn including water from can
1 cup water
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika.
Instructions
Defrost the hash browns either in the microwave or leave out on the counter.
Blend the can of corn with the water from the can plus 1 cup of water till smooth
Mix all the ingredients together in to a large bowl and then add to a 13 x 9 inch pan and spread into an even layer. Spread more cheese sauce evenly over the top.
Cover and bake in a preheated 350 degree oven for 30 minutes then bake uncovered for 15 minutes. If you want a more brown and slightly crispy top then broil for 5 minutes.
Serves 4-6 depending on the serving size.


**Instructions to make this recipe with fresh potatoes
You will need about 4 to 5 cups of shredded potatoes. I would wash and peel the potatoes It will take about 3-5 potatoes depending on their size. You can use your regular cheese grater.
Once you have done that. Place all the potatoes into a dish towel and squeeze out as much moisture as you can. You may have to do it twice with 2 different dish towels. Then place in a big bowl and follow the rest of the recipes above. Then add an additional 5 or 10 minutes to the cooking time covered because the potatoes started from raw and hash browns are already cooked.
Here is the recipe I used for this cheese sauce. You can use whatever recipe you want. I tend to change them up. I have a couple of my own on my channel. Right now I am loving this one.
CHEESE SAUCE
1 head of cauliflower
1 medium potato
1 tsp garlic powder
1 tsp onion powder
1/3 cup nutritional yeast
1 tsp salt
1/4 cup soy milk
1/4 - 1/2 cup water more if you want it thinner (use the cooking water)
Juice of half a lemon
Boil the potato and the cauliflower till fork tender. Once the potato and cauliflower are done add to a blender with the other ingredients Use the cooking water for the water in the recipe. blend till smooth

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Recipe: Vegan Stuffed Peppers (Mexican-Style, Oil-Free)

Read our blog post for a printable recipe, bonus tips, photos & links to products used in this video:

When we switched to a whole food, plant-based diet, stuffed peppers were one of the first things we wanted to try out! We've been working on this recipe over the past year and we think we've finally perfected it. Try out these vegan, oil-free, mexican-style stuffed peppers and let us know what you think! They are a great lunch that can be meal prepped in advance.

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Check out our friend Martin The Great Potato Mage on YouTube: He started his diet with plain potatoes and has switched to a mostly whole food, plant-based diet as well. He posts daily vlog updates and is an all-around great guy. ????

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NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at