Sunday, September 30, 2012

Vegan Vegetable Lasagna

I found some lasagna noodles with my food storage and decided to make some lasagna.  The problem is that my body does not like processed tomato sauce.  I have learned to stay away from it.  At least in large quantities.  So it was not an option for my lasagna.  Luckily I bought a CSA share from a local farm at a local farmer's market a few days ago.  What a perfect opportunity to use the tomatoes.  This lasagna was delicious and pretty easy to prepare, thanks to my food processor.  And I used couscous as a substitute for the ricotta cheese.  This is the first time attempting this and next time I'll make a few changes.  I didn't add the all purpose seasoning (with salt) the first time and my husband said it was a little bland, but it perked up when he sprinkled some on.  So I added some to the recipe below, but obviously feel free to adjust seasoning to your tastes.

Look at these beautiful heirloom tomatoes.  Yum!

Sauteing some beautiful veggies

Layering the ingredients

Finished product -Can't wait to dig in.

Ingredients needed for everything
32 oz Vegetable broth
1/2 cup nutritional yeast
1 tablespoon No salt all purpose seasoning
1 teaspoon onion powder
1 teaspoon all purpose seasoning with salt
1 shallot
1 onion
3 sweet peppers (red, green, yellow or orange)
1 zucchini
1 carrot
3 garlic cloves
5-8 fresh tomatoes (if you slice them thin you can use less...I don't slice them thin!)
1x8oz package of daiya shredded cheddar vegan cheese
1 package of ready to use lasagna noodles

Couscous filling - **Note: Next time I will prepare more, maybe even double.**

Bring 1 cup of vegetable broth to a boil.  Remove from heat, add 1 cup dry couscous, stir, cover and let stand for 5 minutes.  After 5 minutes add nutritional yeast, 1/2 cup vegetable broth, 1 tablespoon No salt all purpose seasoning, 1/2-1 teaspoon all purpose seasoning with salt (or just use salt), 1 teaspoon onion powder.  Set aside.

Lasagna filling
Slice veggies using food processor - Shallot, onion, peppers, zucchini, carrot, and garlic cloves.  Saute veggies in refined coconut oil for about 10 minutes.  Slice tomatoes by hand - to your desired thickness.  But if you do not have many tomatoes, slice them thin.

Time to layer!  It's that easy.  First pour some vegetable broth on the bottom of the oven safe dish.  Add some lasagna noodles, pour more broth over the noodles.  Put a thin layer of couscous (you want to make sure to reserve enough for all the layers - I had 3), a layer of the sauteed vegetables, a layer of tomatoes, sprinkle a very thin layer of all purpose seasoning, and then a thin layer of daiya cheese.  Start over again with your layers - noodles, broth, couscous, veggies, tomatoes, seasoning, cheese and again if you can.  Top with the last of the noodles, one more layer of tomatoes, broth and the rest of the cheese (I used half of the cheese pack for the top).  Sprinkle some salt free all purpose seasoning on top then bake at 350 degrees for 45 minutes.  I would probably let it sit so that the broth would soak up a bit.  We didn't actually eat it until the next day.  I can vouch that the next day it was delicious.


Tuesday, September 25, 2012

Vegan Mac and Not Cheese #1 + #2

Here is a picture of the first time I made it and it was great (although the picture is not that great).  Here is the recipe.

Mac and Not Cheese

1 package of Silken Tofu
12 oz pasta *
olive oil or coconut oil
1 onion - diced
2 carrots - chopped *
3 garlic cloves - rough chop
1 cup nutritional yeast
1/4 tsp dry mustard
1 tsp salt-free all-purpose seasoning *
1 tsp vegesal (all purpose seasoning with salt) *
1/2 lemon juiced *
1/4 tsp pepper
1 cup non-dairy milk (I used 1/2 cup, but thought it needed more) *
Trader Joe's French Fried Onions

Cook pasta according to package directions.  Saute onion and carrots in oil for about 5 minutes, add garlic and saute for a few more minutes.  In food processor or high speed blender blend silken tofu, nutritional yeast, and rest of ingredients (including the sauteed veggies) except french fried onions and pasta - blend into a sauce.  Put pasta in oven safe dish and add sauce - mix.  Top with half a can of french fried onions.  Cover and bake on 350 degrees for 30-45 minutes.  

This recipe was seriously delicious and creamy.  Once again, I did not write down the ingredients as I was cooking it, but think I got them correct.  

For Mac and Not Cheese #2

Follow most of the same directions from the first recipe with these changes.  I put a star next to the ingredients in the #1 recipe that are different in the #2 recipe

16 ounces of penne pasta
3 carrots - chopped
1 + 1/4 cup coconut milk (I think it was even vanilla)
1 heaping tsp of vegesal
1 tablespoon salt free all purpose seasoning 
1 lemon juiced
1 package of Vegan Daiya Shredded Cheddar Cheese
And don't forget to add the other ingredients from recipe #1

Follow same instructions as the first recipe, but use the different adjustments.  Add the Daiya cheese to the oven safe dish after adding the pasta and sauce.  Then top with the onions.  Cover and bake for 30-45 minutes at 350 degrees.  

FYI - I'm pretty sure these are that healthy!  Lol!

Monday, September 24, 2012

Raw Vegetable Salad

Once again I saw a similar recipe on pinterest and thought it looked yummy and decided to make a raw corn salad.  I had to do with what I had on hand and it was delicious.  

Raw Veggie Salad

3 Purple Cherokee Heirloom Tomatoes (YUM!) - diced
1 avocado - diced
1 sweet red pepper - diced
2 (or more) raw corn cobs - remove corn from the cob
1/2 red onion - diced
1 lemon -juiced
All Purpose Seasoning to taste

Add everything diced to a serving bowl and flavor with lemon and seasoning to taste.

Avocado and Egg Salad

I saw a picture of some avocado and egg salad on pinterest and thought it sounded delicious.  I made a few changes to fit our tastes.  I'm sure that you could substitute firm tofu for the eggs to make it vegan.  

Avocado and Egg Salad

8 organic hard boiled eggs
1 avocado
1/2 red onion (sliced thin then diced)
Vegan mayo
Salt and Pepper to taste

Peel and mash the hard boiled eggs in a bowl.  Peel and dice avocado and add to bowl, along with the red onion, vegan mayo (to desired moistness), and salt and pepper to taste.

Vegan Butternut Squash Soup

I googled some butternut squash soup recipes and found one that I thought sounded great.  But after doing an update on my computer, I couldn't find it again.  I'm pretty sure this is very close.  All I know, is that it was delicious.  Although this is the first time not only making this kind of soup, but the first time ever tasting it.  I didn't write it down as I was cooking like I usually do,  but decided to write it down later.  Hopefully I didn't forget anything!

Butternut Squash Soup

1 large butternut squash
1 onion - Chopped
2 garlic cloves - Chopped
3 carrots - Sliced
4 cups vegetable stock
1 + 1/4 cups coconut milk
Salt and Pepper to taste

For the butternut squash I cooked it in the oven whole and baked it at 375 degrees for 50 minutes.  When finished take out of oven and let cool off.  Then in the soup pot I sauteed the onion and carrots in coconut oil.   After sauteing for a few minutes I added the garlic.  When everything is softened add vegetable stock, cube the squash and add that also.  Blend all that is in the soup pot in a food processor or high speed blender.  Add blended soup to soup pot, then add coconut milk and salt and pepper to taste.  Enjoy.

Tuesday, September 4, 2012

Vegan Mushroom Marsala

Last week I had a few packages of mushrooms in the fridge and decided to try out a new recipe.  It's something that I've never made, even before making our changes.  But I remember eating chicken marsala when we were at a restaurant and thinking how yummy it was.  So I googled recipes and since I didn't find any that seemed like something that would be awesome, I made my own.  I love when you create a recipe and it's delicious on the first try.  At least we thought it was delicious.

Vegan Mushroom Marsala (served with savory mashed potatoes)

Pretty when sauteing :)

a few tablespoons of Extra Virgin Olive Oil
1 red onion - sliced thin
16-20 ounces baby bella mushrooms sliced
1 shallot - diced or sliced thin
2 garlic cloves - diced
1 teaspoon oregano
1 heaping teaspoon salt-free all purpose seasoning (I use simply organic)
1 cup marsala cooking wine
1 1/3 cup vegetable stock
1 tablespoon non-GMO cornstarch or arrowroot starch(add more if you would like it thicker)
1/4 teaspoon pepper

Saute mushroom and onions in EVOO for about 5 minutes then add garlic, shallots, oregano, and all purpose seasoning and continue to saute until desired softness of mushrooms.  (Sorry, I never time myself!)  Add the marsala wine and veggie stock.  Let this simmer and cook down a bit to get a more concentrated/less alcohol flavor.  Before adding cornstarch mix it in a small dish with 2 tablespoons of veggie stock, then add to pan along with adding the pepper.  Simmer until desired thickness and serve with side of choice.

Our side of choice - Savory potatoes - just mashed potatoes with these ingredients.  I boil the potatoes just like normal mashed potatoes.  Drain when soft and add them to my kitchen aid mixer with the other ingredients and whip them up for quite a few minutes.  As far as the measurements for the milk, and seasoning - it's really up to your taste buds.  Perhaps next time I'll write them down, I was just too anxious to eat the marsala this time.

I used 3 lbs red potatoes
2 larger sweet potatoes
Almond Milk
Nutritional Yeast
All Purpose Seasoning (with and/or without salt)