Greek Gnocchi

Greek Gnocchi

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INGREDIENTS

• 1 lb. whole wheat gnocchi (DeLallo brand)
• 1 can quartered artichoke hearts in brine, drained
• 6 large black olives, pitted and quartered
• 3 roma tomatoes, pulp removed and chopped
• 2 shallots, chopped
• 4 cloves garlic, minced
• olive oil spray
• 1 tsp white vinegar
• chives

DIRECTIONS

1. Boil gnocchi according to box instructions.
2. Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
3. Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
4. Serve warm or cold.

Quinoa Vegetable Paella

Quinoa Vegetable Paella
Recipe courtesy of Fatfree Vegan Kitchen

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cup quinoa
• 1/4 teaspoon saffron, crushed
• 2 teaspoons Spanish smoked paprika
• 1/2 teaspoon ground cumin
• dash cayenne
• 1 14-ounce can diced tomatoes
• 1 red or yellow bell pepper, chopped
• 1 14-ounce can light red kidney beans, rinsed and drained
• 2 3/4 - 3 cups vegetable broth
• 2 medium zucchini, halved lengthwise and sliced
• 1 cup fresh or frozen peas
• 1 can artichoke hearts, rinsed and cut into quarters

DIRECTIONS

1. Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
2. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
3. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
4. After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done.
5. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes.
6. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.

Spinach Artichoke Tofu Dip

This is an excellent appetizer or snack. It is full of vegetables, tofu, and calcium. It tastes indulgent, but it's not! Except for the cheese and tofu, this dip can be made completely fat-free! Even with the tofu and cheese, it remains very low in fat. I loved the creamy texture, but next time I may replace the yogurt with more sour cream and throw in some more parmesan. My only reason is that I enjoy a tarter, tangier dip. I would also replace the fresh mozzarella with shredded lowfat; I just needed to use up the fresh before it spoiled.

Spinach Artichoke Dip

Adapted from 101 Cookbooks

INGREDIENTS

• 2 14oz. cans water-packed artichokes
• 1 10oz. package frozen chopped spinach, thawed and squeezed free of water
• 4 ounces silken tofu
• 6 cloves garlic
• 1/2 red onion, roughly chopped
• 1/3 cup parmesan cheese
• 1/3 cup lowfat or fat-free sour cream
• 1/3 cup lowfat or fat-free plain yogurt
• 1/4 teaspoon sea salt
• 2 bonnoncini of fresh mozzarella, sliced
• extra parmesan for sprinkling on top

DIRECTIONS

1. Preheat oven to 350F degrees.
2. In a blender or food processor puree the artichokes, spinach, onion, tofu, and garlic.
3. In a separate medium bowl whisk together the parmesan cheese, yogurt, sour cream, and salt.
4. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes).
5. Arrange mozzarella slices on top. Sprinkle the top with more parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. For a browner top, place under a broiler on high for 2-3 minutes.
6. Serve with grape tomatoes, sauteed until burst in a tiny amount of sundried tomato oil.
   

Mmm... also, as you notice here, the top of the mozzarella is a bit greasy. Before I served this, I blotted away the oil with a paper towel. If you use reduced fat mozzarella, this should be less of a problem. If you aren't too worried about fat, this would be even more decadent with some toasted pinenuts sprinkled on top. Yum...