Nibbles

Vegan Ceviche Lettuce Cups – Meatless Monday

I can’t wait to try these! They look absolutely delicious! I will probably leave out the seaweed just because I have to be in the mood for that taste. Here is the description from the Meatless Monday website (link below).

These lettuce cups are packed with the cool flavors of traditional ceviche – lime, cilantro, garlic and hot peppers – but feature hearts of palm and tofu rather than raw fish. This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series.

Serves 3-4, makes about 12 lettuce cups

  • 1 (14 oz.) can hearts of palm, sliced into 1/2 – 1/4 inch rounds
  • 1/2 block extra firm tofu, cubed (about 7 oz.)
  • 3 plum tomatoes, seeded and diced
  • 1/2 small onion, minced
  • 1 bunch cilantro, chopped
  • 1 serrano pepper, minced
  • 1 clove garlic, minced
  • About half a package of dried seaweed snacks
  • Juice of 2 limes, or more to taste
  • Coarse salt, to taste
  • 1 avocado, sliced
  • 1 head Bibb lettuce

Mix hearts of palm, tofu, tomatoes, onion, cilantro, serrano pepper and garlic in a medium bowl. Add finely crumbled seaweed snacks over top. Add the juice of two limes, or more depending on taste. Gently mix and season with salt to taste.

Allow the ceviche mixture to marinate in the refrigerator for 1 hour. Meanwhile, slice avocado and arrange lettuce leaves on a serving dish.

Remove the ceviche mixture from the refrigerator. Scoop a large spoonful of the mixture onto each lettuce leaf and top with additional cilantro before serving.

Click on the link below for the nutrition facts!

Source: Vegan Ceviche Lettuce Cups – Meatless Monday

Nibbles

Basil Pesto Gnocchi

Gnocchi

Wow!  This recipe is delicious!!! I went to the store to get pine nuts for a pesto stuffed tomato recipe, and ended up grabbing some whole wheat potato gnocchi as well.  I decided to experiment with the two ingredients and the end result tasted incredible and was high in fiber, too!

Recipe creates 1 serving:

1/2 cup whole wheat potato gnocchi

1 Tbsp butter

4 oz white mushrooms

Juice from 1/2 lemon

1-2 garlic cloves

2 tsp basil puree

1/2 cup kale

1/2 cup spinach

5 cherry tomatoes

1 Tbsp pine nuts

Pepper to taste

Parmesan cheese (if desired)

Boil gnocchi in app. 1 quart of water until the gnocchi rises to the top (app. 4 minutes).

Saute mushrooms in pan with butter.  Add lemon juice, garlic and basil puree and cook for 2-3 minutes.  Add kale, spinach, cherry tomatoes, and pine nuts.  Saute until tomatoes almost burst and kale is wilted.

Mix gnocchi and sauce together.  Add a sprinkle of pepper and/or parmesan cheese if desired.

YUMMY!!!

Nutrition Facts
Serving Size 813 g
Amount Per Serving
Calories                     278                                                         Calories from Fat        125
% Daily Value*
Total Fat                                                                                                 13.9g                21%
Saturated Fat                                                                                           2.1g                10%
Trans Fat                                                                                                 0.0g
Cholesterol                                                                                              0mg                 0%
Sodium                                                                                                 214mg                 9%
Total Carbohydrates                                                                            34.5g                11%
Dietary Fiber                                                                                          9.8g                39%
Sugars                                                                                                     18.4g
Protein                                                                                                    11.6g
Vitamin A 248% Vitamin C 211%
Calcium 14% Iron 20%
Nutrition Grade A
* Based on a 2000 calorie diet