italian

Vegan ‘Ricotta’ & ‘Meat’ Stuffed Cabbage

Vegan 'Ricotta' Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Recently I stumbled across the brand Kite Hill at Whole Foods. They sell every dairy-free, nut based version of cheese, from ricotta, to cream cheese, to artisanal cheeses. I created this yummy starch-free Italian dinner, as a light alternative to our usual Sunday dishes, inspired by this recipe.

Vegan Ricotta Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Vegan Ricotta Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Vegan Ricotta Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree
Vegan Ricotta Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Vegan 'Ricotta' Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Vegan 'Ricotta' Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Vegan Ricotta Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Vegan Ricotta Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Ricotta is considered a protein in the 21 Day Fix & Extreme meal plan, so this dish fits into the meal plan perfectly, packed with protein and flavor.

Vegan 'Ricotta' Stuffed Cabbage | TheSubtleStatement.com | #21dayfix #vegan #glutenfree



Vegan Italian Stuffed Peppers (GF)

Vegan Stuffed Peppers Gluten Free | TheSubtleStatement.com

Vegan Stuffed Peppers Gluten Free | TheSubtleStatement.com

Vegan Stuffed Peppers Gluten Free | TheSubtleStatement.com

These stuffed peppers are one of my Sunday staples. I’m always craving them, so I usually end up making them every couple weeks, because they’re so delicious! I make my homemade tomato sauce first and let it simmer a few hours. If you don’t have the time, a couple jars/cartons (60 oz total) of organic tomato sauce will work just fine. They also freeze well, for a quick dinner.

Ingredients

4 Organic Green Bell Peppers

1 Cup Quinoa, cooked (I season mine while it is cooking with parsley, oregano & black pepper)

2 Veggie Patties, microwaved (I use Amy’s Sonoma Burgers)

1/4 Cup Vegan Mozzarella Cheese Shreds (I use Daiya)

1/4 Cup Vegan, GF Breadcrumbs (optional)

1/4 Cup Dried Parsley

1/4 of an Onion, diced

1 – 2  Flax “Egg(s)” (For 1 Flax “Egg”: Mix 1 T Flax Meal with 3 T Warm Water, let sit for a couple minutes)

2 teaspoons Garlic Powder

Sea Salt & Pepper, to taste

60 oz Homemade or Organic Tomato Sauce

Directions

1. Preheat oven to 350 F degrees.

2. Wash peppers. Cut around the stem(s) and remove.

3. Cut the peppers in half lengthwise, remove seeds, and place in a 9 x 13″ pan.

3. Mix all remaining ingredients, except for sauce, in a large bowl. One flax egg should hold all the ingredients together well. (If not, use two flax eggs total)

4. Spoon mixture into peppers, filling them and packing them.

5. Pour sauce all over peppers, filling the pan almost covering them.

6. Cover with aluminum foil and cook for 1 hour 30 minutes.

7. Let cool and enjoy 🙂

Spaghetti Squash Marinara

As a lover of vegetables (and Italian), I couldn’t wait to try spaghetti squash. This recipe has a great subtle touch of garlic. I mixed in my mom’s homemade spaghetti sauce and topped it with fresh basil. It was the perfect combination of flavor. At only 92 calories, it was not only healthy, but surprisingly very filling!