Spinach Lasagna
*My Mom has been cooking this forever and it is one of my favorites. This even tastes good cold.
-2 cups small curd cottage cheese
-2-3 cups mozzarella cheese shredded
-1 egg beaten
-10 oz frozen chopped spinach (pat dry once thawed)
-1/2 tsp salt
-1/8 tsp pepper
-3/4 tsp oregano
-1 large jar of spaghetti sauce
-9 uncooked lasagna noodles
-1 cup water
*In large bowl, mix: cottage cheese, 1 ½ cups mozzarella, beaten egg, spinach, salt, pepper, and oregano.
*Grease 9x13 baking dish. Pour ¼ spaghetti sauce on bottom of dish. Lay 3 noodles. Place half of mixture on top, spread evenly. Spread ¼ of sauce on top. Lay 3 noodles, half of mixture, ¼ sauce. Lay 3 noodles, and pour rest of sauce on top. Sprinkle 1 ½ cups of mozzarella on top. Pour one cup of water around edges of pan.
*COVER WITH ALUMINUM FOIL.
*Bake at 350 for an hour and 15 minutes. (Uncover during the last 15 minutes)
*Optional: mushrooms, garlic, and onions diced up. Add to mixture.
3/4 cup bottled salsa
1 1/2 tsp. ground cumin
1 (14.5 oz) can diced tomatos
1 (8 oz) can tomato sauce
6 pre-cooked lasagna noodles
1 cup corn
1 (15 oz) can black beans (rinsed and drained)
2 cups shredded cheese
1. Preheat oven to 450
2. Combine first 4 ingredients, spread 2/3 cup sauce in the bottom of an 8" square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and 1/2 of the beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup of sauce.
3. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese.
4. Cover and bake @ 450 for 30 minutes. Let stand for 15 minutes.
Serves 4
2 1/2 cups flour
2/3 cup baking cocoa
2 cups sugar
1/2 teaspoon salt
6 tablespoons apple sauce
2 1/4 cups water
1 teaspoon vanilla
2 tablespoons rice or white vinegar
2 teaspoons baking soda
In large bowl, whisk together dry ingredients. In separate bowl combine liquid ingredients. Stir liquid into dry ingredients until blended. Fill nonstick sprayed muffin pans.
Bake in preheated 375ºF oven for 25 minutes. Remove from pan and place on a rack to cool.
Makes 18 cupcakes.
This is a rich chocolate orange experience. Use your favorite chocolate icing with the zest of one orange added to it, or my simple icing below. Decorate with orange slices cut into quarters.
Equipment:
Microwave ~OR~ Small sauce pot and small saute pan
Ingredients
2 cups flour
1/2 cup Dutch processed cocoa (like Droste)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
1 cup maple syrup
3/4 cup soy milk
1 teaspoon vanilla
2 tablespoons Grand Marnier
2 oz semi sweet chocolate, chopped
1 tablespoon finely grated orange peel
Directions
Melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
Whisk together wet ingredients (oil through Grand Marnier) until foamy, add orange peel. Add wet ingredients to dry and combine. Fold in melted chocolate.
Line 16 (or possibly more) muffin tins with cupcake liner. Pour batter in, filling cup 3/4 of the way.
Bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.
Simple icing: Equal parts soybean margarine, vegetable shortening and confectioners sugar (For this recipe 1/2 cup of each should suffice). Grated orange zest to taste. Cream everything well with a soft spatula.
prep time: 20 minutes | cooking time: 20-25 minutes | makes 16 cupcakes
Ingredients:
3 graham crackers
3/4 shredded coconut
1/2 cup margarine
3/4 cup Peanut butter
3/4 cup graham cracker crumbs (about 5-6 crackers)
1/4 cup dry sweetener
1 cup carob chips or non dairy chocolate chips
1/4 cup soymilk
12 cupcake liners
Directions:
If you do not have a cupcake tin to put the liners in, try to find liners with the foil on the outside. Otherwise your paper liners will loose shape and P.B. cups wil be funky shaped.
Crush (or blend in food processor/ blender)the 3 graham crackers with 3/4 cup coconut. Save 2 Tbsp for topping.
Put a spoonful of mixture, or enough to cover bottom in each cupcake liner.
In medium frying pan (or saucepan) melt margarine, on low. Then add peanut butter, graham crackers, and sugar. Mix together on medium/low heat.
Spoon about 2 Tbsp peanut butter mixture into each cupcake liner.
In small frying pan (or saucepan) melt together the carob chips and milk on low heat. Stir often until smooth.
Spoon over top of peanut butter cups.
Sprinkle graham/coconut mixture on top of P.B. cups.
Refrigerate 6-8 hours
Courtesy of meganeilis from www.thenest.com
* 2 cans of kidney or pinto beans, drained
* 2 teaspoons dried oregano
* 1 teaspoon cumin seeds
* 1/2 teaspoon cinnamon
* 1 tablespoon extra virgin olive oil
* 1 medium onion, chopped
* 1 1/2 teaspoons sea salt
* 2-3 cloves garlic, minced
* 2-3 cups winter squash, cut in chunks
* 14-oz can chopped tomatoes
* 1 tablespoon chile powder
* 1 1/2 cups fresh or frozen corn
In a large pot, quickly dry-toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and garlic; saute until onions are soft. Add squash, tomatoes, and chile powder and cook about 20 minutes, until squash is soft. Add some water if the mixture seems dry. Add cooked beans and corn; simmer until corn is tender. Season to taste. Serve hot.
I got this recipe from the Moosewood Lowfat Collection and it's delicious. My fiance did not believe he could enjoy a meal without meat, but he loves this! If you don't have a food processor, you can mash by hand with a potato masher, for a chunkier filling.
Ingredients
5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons canola or other vegetable oil
3-1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tablespoon minced fresh green chile
4 teaspoons ground cumin
4 teaspoons ground coriander
4-1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Fresh Tomato Salsa or jarred
Instructions
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.
Yield: 4 to 6 servings
Marinade:
3 garlic cloves, pressed
juice from 1/2 a lime
2 tb vinegar
1 tb cumin
1/2 tsp cayenne
1/2 tb black pepper
2 tb brown sugar
1/2 tsp salt
3 tb soy sauce
2 chopped fresh jalapenos
Vegetables (all cut into 2 inch strips):
2 cups mixed squash
2 cups mixed bell peppers (red, green, or yellow)
1 white onion
1 large tomato
1/2 cup corn
other:
1 block extra firm tofu cut into strips
mix together all ingredients of marinade.
cut all vegetables and tofu and cover in marinade. let sit.
meanwhile make your favorite salsa and/or guacamole recipe.
heat a little oil in a skillet. saute all veggies and tofu until starting to get slightly chared.
serve with tortillas, salsa, and guacamole.
Can also use veggie and tofu for filling in burritoes, tacos, or (my friends' favorite) add a little soy or regular cheese and grill in a tortilla for quesidillas.
Ingredients:
8 cups diced zucchini
1 red bell pepper, chopped
1 c. cornflakes cereal
1 c. shredded cheddar
1/2 c. olive oil
1 tsp. dried basil
2 eggs
Salt and Pepper to taste
Preheat oven to 350 degrees. In a large bowl combine the ingredients well. Bake in a lightly greased 9 x 13 baking dish for 45 minutes or until top is golden brown.
Here's another recipe from Real Simple Magazine that I got quite a while ago. It's delicious and light - even light enough to slice up and use as an appetizer.
1 tbs. olive oil
2 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
1 10 oz. box frozen chopped spinach - thawed, drained and squeezed of excess moisture
2 ready made pie crusts
1 c. low fat cottage cheese
10-12 button mushrooms, thinly sliced
1 12oz. jar Roasted Red peppers, sliced
1 tsp. thyme
1/4 c. parmesan
1 egg, lightly beaten
Preheat oven to 400 degrees.
In a skillet over medium heat, add oil and then garlic - cook for 1 min. Add spinach and saute for 2 minutes. Remove from heat, add salt and pepper, and set aside.
Coat a large baking sheet with cooking spray. Unfold one pie crust on the sheet. Spoon the spinach mixture evenly over the crust, leaving one inch border. Layer the cottage cheese, mushrooms, peppers, and then sprinkle with thyme and parmesan. Place the second crust on top and brush the crust with the egg mixture. Crimp the edges to seal the 2 pie crusts together. Brush the top with the remaining egg mixture and cut small slits on the top.
Bake for 35 minutes. Serve hot or at room temperature.
I think I got this recipe from my cousin when I decided to start eating a vegetarian diet.
8 oz. flat wide egg noodles
1 tbsp EVOO
1/2 cup chopped onion
6 oz. sliced portabella
1 tsp salt
1 tsp sugar
1 Tbsp soy sauce
1/2 tsp dried savory
2 tsp cornstarch mixed with 1/4 cup cold water
2 cups dried bread crumbs
1/2 cup grated parm. cheese
1 Tbsp melted butter
Preheat oven to 450F.
Fill a large pot half full with water. Salt water and bring to boil and add noodles. Cook until done -about 10 minutes. Drain and mix with a little oil to keep from sticking.
While the noodles are cooking, place the olive oil in a large skillet over med. heat. Add onion and suate until slightly browned - 2 to 3 minutes.
Add 1/2 cup of water and the mushrooms, cover and simmer 10-12 minutes, until the mushrooms have given off a considerable amount of liquid.
Add the salt, soy sauce, and savory and stir. Simmer for another 5 minutes.
Add cornstarch mixture and stir until thickened.
Combine with noodles and mix well.
Place the mushroom mixture in a shallow baking dish, cover evenly with crumbs and top with cheese.
Drizzle with butter and place in oven and bake for 5 minutes.
Ingredients (use vegan versions):
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:
Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Dont use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.
Serves: 8
Preparation time: about 1 hour + chilling time
Subs:
*Used 1/2 cup of sugar and added 1 pkg. of Nori-Mu Vanilla pudding mix to the mixture
or
*Use about 2 cups of real pumpkin and sucunat instead of sugar. Used extra-firm tofu instead of soft.
I made this recipe for a vegetarian Thanksgiving dinner this year. You can serve it as a side dish or a main meal.
Serving(s) 2
Ingredients
1 acorn squash or large sweet dumpling squash((2 lb/1kg))
1 tsp (5 mL) vegetable oil
1/4 cup (50 mL) Each chopped onion and sweet green pepper
1 clove garlic, minced
1/2 tsp (2 mL) ground cumin
1/3 cup (75 mL) medium or coarse bulgur
3/4 cup (175 mL) hot vegetable stock
1/2 cup (125 mL) canned drained chickpeas
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) chopped fresh parsley
Preparation
Halve and seed squash. Slice 1/2-inch (1 cm) piece from each cut side; peel and dice. Set aside. Place squash halves, cut side down, on lightly greased baking sheet. Bake in 400°F (200°C) oven for 40 to 45 minutes or until tender.
Meanwhile, in saucepan, heat oil over medium heat; cook onion, green pepper, garlic and cumin, stirring occasionally, for about 3 minutes or until softened. Add buIgur and diced squash; cook, stirring, for 1 minute. Add stock and chickpeas. Bring to boil; cover and cook for about 15 minutes or until liquid is absorbed and squash is tender. Stir in lemon juice and parsley. Set aside and keep warm.
Turn squash over; spoon stuffing into each half. Cover with foil. Return to oven and bake for about 5 minutes or until heated through.
I found this recipe when looking for something including bulger on Canadian Living's online magazine. People who I've offered it to were equally impressed by the flavour and by the fact that it did not include meat. The bulger adds the chewy texture that ground meat would.
Ingredients
2 lbs (about 6) (1 kg) Yukon Gold potatoes, peeled
1/4 cup (50 mL) milk
1/4 cup (50 mL) butter
3/4 tsp (4 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
2 carrots, diced
1 onion, chopped
1 sweet green pepper, chopped
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) ground cumin
Pinch cayenne pepper
3/4 cup (175 mL) bulgur
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) vegetable stock
1 cup (250 mL) corn kernels
2 tbsp (25 mL) chopped fresh parsley or pumpkin seeds
Preparation
Cut potatoes into 2-inch (5 cm) chunks. In saucepan of boiling water, cook potatoes for about 20 minutes or until tender but not mushy; drain and mash. Blend in milk, butter and 1/2 teaspoon (2 mL) each of the salt and pepper.
Meanwhile, in large skillet, heat oil over medium heat. Add carrots, onion, green pepper, chili powder, cumin and cayenne; cook, stirring occasionally, for 5 minutes or until onion is softened. Add bulgur and flour; cook, stirring, for 1 minute. Gradually pour in stock. Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed. Add corn and remaining salt and pepper.
Spread in 8-inch (2 L) square glass baking dish; spread mashed potatoes over top. Sprinkle with parsley. (Make-ahead: Cover and refrigerate for up to 1 day; reheat covered.)
Bake in 350°F (180°C) oven for about 30 minutes or until filling is bubbling. Broil for 2 minutes or until light golden.
6 tomatillos, husked
13 (6-inch) corn tortillas, divided
1 cup water
1/2 cup + 2 tbsp canned vegetable broth
1 cup chopped green leaf lettuce
4 tbsp chopped fresh cilantro
1 tsp cumin seeds
2 (4 1/2 oz) cans chopped green chiles
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 (15 oz) can cannellini beans, drained
3 cups cooked brown rice
1 cup (4 oz) shredded mozzarella cheese
1 cup (2 oz) shredded Monterey Jack cheese
Place tomatillos on a large baking sheet; bake at 500 degrees for 7 minutes.
Place 1 tortilla on a baking sheet; bake at 300 degrees for 3 to 4 minutes or until crisp. Break into pieces.
Place tomatillos, tortilla pieces, 1 cup water, 1/2 cup broth, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan; cook over low heat until thoroughly heated. Remove from heat; set aside, and keep warm.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add remaining 2 tablespoons vegetable broth and beans; cook 3 to 4 minutes or until thoroughly heated. Remove from heat, and mash beans; stir in brown rice and cheeses.
Dip 1 tortilla in tomatillo mixture; spoon 1/3 cup rice mixture down center of tortilla, and roll up. Place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Repeat procedure with remaining 11 tortillas, tomatillo mixture, and rice mixture. Spoon remaining tomatillo mixture over tortillas. Bake, uncovered, at 350 degrees for 30 minutes.
Dough:
1 1/4 cups all-purpose flour
Pinch of salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten
Filling:
1 butternut squash, cubed
1 small yellow onion, peeled
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese
For the dough:
Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
For the filling: Slice the squash and cut the onion into wedges and add them to a large bowl. Add the butter, rosemary and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of squash and onion in overlapping circles - if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling.
Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the squash and onion are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
4 c. roasted corn (about 6 ears) (can use canned Niblets corn)
3 tbsp. unsalted butter
2 tbsp. chopped pimentos
¾ c. chopped onion
6 cloves garlic, chopped
¾ tsp. freshly ground black pepper
2 tsp. kosher salt
1 tbsp. sugar
Preparation
Melt butter in 12-inch skillet over medium heat. Add garlic and onion and cook for three minutes or until onion starts to become tender.
Add corn and pimentos and cook, stirring frequently, until you begin to see browned kernels and smell the sugar in the corn carmelizing. This usually takes about seven minutes. If the mixture seems a bit too dry, add another tablespoon or two of butter as needed.
Add pepper, salt and sugar and cook for three more minutes, allowing the sugar to melt thoroughly and glaze the kernels lightly.
Serve hot. This dish will keep up to a week covered tightly and refrigerated.
YIELD: 6-8 servings, depending on your diners
Variation: To make this a creamy dish, remove from heat when done and stir in ¾ c. of your favorite flavor ranch salad dressing. Done this way, it can be served as a cold salad.
Basically, to sum up, cast iron is the ultimate in indestructible kitchenware. You can blast it, beat it, scrape it and expose it to haggis fumes and it'll shrug it right off. I have in my collection a corn stick pan that I found at a garage sale. It was so rust-encrusted that it was barely recognizable at first. Ten minutes with a wire brush, followed by a good seasoning and scrubbing, and I had a pan that often sells for upwards of $20 for which I'd paid $1.
Keep an eye out at garage sales and flea markets. That rusty, dusty hunk of cast iron cookware sitting on the $2 table could become the pride of your collection!
1 small Spaghetti Squash
1/2 jar of pasta sauce
1/2 bag of Morningstar Farms Veggie Crumbles
1 onion
1 to 3 garlic cloves
Mozzarella Cheese
1. Cut spaghetti squash in half. Place in a microwave safe dish. Place about inch of water into dish. Microwave 5 to 10 minutes until fork inserts easily.
2. Remove seeds from squash and set squash to the side.
3. Chop and saute onion until tender. Add garlic and saute another minute. Add veggie crumbles. Stir until heated thoroughly.
4. Add pasta sauce and cook until heated through about 5 to 10 minutes.
5. Scoop out spaghetti squash and mix with sauce. Top with cheese.
Ingredients:
2 medium eggplants, cut lengthwise into 1/4-inch-thick slices
1/2 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium red onions, cut into 1/4-inch-thick slices
4 (10-inch) flour tortillas
1/2 cup mayonnaise
1 small garlic clove, minced
1 tablespoon fresh lemon juice
3/4 cup chilled crumbled feta cheese
1/2 cup fresh mint leaves
Directions:
Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash. (Alternatively, preheat a broiler and lightly oil a broiling pan.)
Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper.
Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes. Transfer to a baking sheet to cool.
Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper. Grill or broil until brown and tender, about 5 minutes.
Wrap the tortillas in foil and heat in the oven for 5 minutes.
Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli.
Spread 2 tablespoons of the aioli over each tortilla. Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions. Sprinkle on a 12/4 of the cheese and top with mint leaves.
To make the wrap, fold in the two sides of the tortilla. Roll away from you, tucking in the edges to form a tight cylinder. Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil. The foil becomes the holder to be peeled away as the wrap is consumed. Serve the wrap hot or at room temperature
Spinach with Pine Nuts
3 tablespoons olive oil
1/2 small yellow onion, chopped
3 cloves garlic
2 bunches spinach
3 tablespoons toasted pine nuts
1 tablespoon fresh lemon juice
8 thin strips lemon zest
salt and pepper to taste
Heat oil. Add onions and garlic. Saute for 5 minutes. Add spinach and cook for 1 minute. Add pine nuts, lemon juice and zest. Cook three minutes. Season with Salt and pepper.
Ingredients:
3 cups whole wheat pastry flour
1 teaspoon salt
3/4 cup margarine
5 to 6 tablespoons cold water
Directions:
*In a medium bowl with fork, lightly stir together flour and salt.
*With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
*For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
*On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
*Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
*For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
*With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
*Fold overhang under; pinch a high edge. Bake pie as recipe directs.
Found on Veg Family.
12 ounces extra-firm tofu
1/2 cup pine nuts
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 cups coarsely chopped celery and celery leaves
1 tablespoon vegetable oil
Salt
16 to 20 iceberg or butter lettuce leaves, rinsed and crisped
About 3/4 cup hoisin sauce
Rinse tofu and pat dry. Cut into about 1/4-inch cubes.
In a 10- to 12-inch frying pan over medium heat, stir pine nuts until golden, about 4 minutes; pour from pan. Add tofu, vinegar, soy sauce, and sugar to pan; stir over medium-high heat until tofu is hot and liquid is absorbed, 2 to 3 minutes. Add parsley and oil; stir just until parsley begins to wilt, about 30 seconds. Add salt to taste.
Just before serving (warm or cool), stir in pine nuts and transfer to a bowl. Pile lettuce into a basket and spoon hoisin sauce into a small bowl. Spoon tofu mixture into lettuce leaves, add a little hoisin sauce, and wrap up to eat.
I was searching for an egg salad for a non-egg eater. Here it is and it worked wonderfully!
MOCK EGG SALAD
(3) 19 oz Cans chick peas, drained
1 c Mayonnaise, Salad Dressing, Garlic Aioli or allowed substitute
1 c Chopped celery
1/2 tsp fresh chopped Basil
1/2 tsp Curry powder (optional)
1/2 tsp Garlic salt (optional)
Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended until texture is like real egg salad.
This provides the egg salad taste and protein with almost no fat (mostly found in the egg yolks). Serve it stuffed in a tomato on a lettuce leaf, or open-faced on white or whole wheat toast, garnish with cucumber slices or almond slices for a healthy crunch.
This is kind actually a modification of how my youngest brother makes chili mac. I just made it more healthy.
you will need:
one box of organic mac and cheese
one package of chili seasoning mix
one package of boca or morning star farms crumbles
1/4 cup organic cheddar cheese
one can of diced tomatoes
1/4 onion (chopped)
one pepper (chopped)
3/4 cups vegetable juice
Directions:
Cook the mac and cheese as directed
"brown" the crumbles. When cooked through add peppers onion and can of tomatoes. When heated through add seasoning mix and vegetable juice. Once heated through and the macaroni is ready, combine everything together. Put in the powder, milk and extra cheese. Mix well.
Only thing left to do is enjoy.
Courtesy of Giada DeLaurentiis/Food Network Website
Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
Lentil Loaf:
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced
For the Checca Sauce:
Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf:
Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile, preheat the oven to 350 degrees F.
Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
This is a great alternative to the common lentil loafs us vegan are so fond of. The recipe is based on "Thanksgiving 'Meat' Loaf" from www.vegweb.com. I've changed a couple things, but the directions are pretty much word for word from vegweb.
It comes out pretty soft in the center, but 1 night in the fridge and it firms up perfectly (also makes great sandwiches!)
Ingredients:
substitute for 2 eggs (I use EnerG egg replacer)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
2 T Cajun spice mix (1 for tofu mix, 1 for veg saute)
1 t onion powder
1 vegetable bouillon mixed with hot water to make a paste
1 T oil (coconut or canola)
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms
1 1/2 teaspoon each of oregano and basil
1 T minced garlic
3/4 cup bread crumbs ( I used panko because I was out of regular and it worked well)
1 cup burger-style crumbles or rehydrated TVP
Directions:
Mix egg substitute, soy sauce, tofu, onion powder and 1 T cajun spice, mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrots etc). Add herbs/spices, garlic and bouillon paste while vegetables are frying.
Mix blender ingredients, cooked vegetables, bread crumbs and TVP/Crumbles together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degrees F. for 1 hour and 45 minutes. Let cool . Loaf tends to be a little bit soft, I'm still experimenting with cooking time.
Deep Chocolate Vegan Cake
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (corn oil works well)
1 cup cold water or chilled brewed coffee
1 medium sized banana. smashed
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Chocolate raspberry glaze (recipe follows)
Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, smashed banana, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
Chocolate Raspberry Glaze
In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly. In another small saucepan mix 6 1/4 cups jam with 1 tablespoon water and warm over a low flame until the spread liquefies. Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.
Serves 8.
The original recipe is from vegweb.com, although it needed quite a few changes. It makes a ton-could serve at least 5 with medium portions but it halves well too. It also keeps well for a week.
Ingredients
1 1/2 cups of plain soymilk
1/3 cup of water
1/3 cup soy sauce
1 1/2 cup nutritional yeast
1 t (or more depending on your taste) cayenne
1 T garlic powder
1/2 T onion powder
1 t. salt (add more to taste later, if necessary)
3/4 block silken tofu
1/4 cup of canola oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan- I used my 33x23x5 cm Pyrex)
Directions:
Pre-heat oven to 350 degrees
Bring water to boil and cook pasta. Drain and put pasta in baking pan
Blend all ingredients except pasta still smooth
Pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes (Keep an eye on it-alot of people on vegweb cooked their's for much longer, but 15 minutes was all I needed.
Serves 5
Artichoke Cakes with Cajun Rémoulade
3 (14-ounce) cans artichoke hearts, drained and chopped
2 large eggs, lightly beaten
1/2 cup chopped red bell pepper
2 tablespoons chopped green onions
1 cup soft breadcrumbs, lightly packed
3/4 cup mayonnaise
1/4 cup whipping cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
Cajun Remoulade
Squeeze liquid from artichokes, using paper towels, until artichokes are just slightly moist. Place artichokes in a medium bowl. Add eggs and next 3 ingredients.
Combine mayonnaise and next 5 ingredients in a separate bowl; stir well. Add mayonnaise mixture to artichoke mixture; stir gently until thoroughly combined. Cover and chill at least 2 hours.
Place a large, lightly oiled nonstick skillet over medium-high heat. Scoop artichoke mixture into 1 1/2-inch balls; place in skillet, and flatten slightly. Cook 2 to 2 1/2 minutes on each side or until golden and slightly set. Transfer to a lightly greased baking sheet.
Bake at 400° for 10 to 12 minutes or until done. Serve with Cajun Rémoulade.
Yield: About 2 dozen
Cajun Rémoulade
Ingredients
1/2 cup chopped celery
1/2 cup chopped green onions
2 Tbs fresh parsley
2 cloves of garlic, chopped
1 cup of mayonnaise
1 Tbs paprika
2 Tbs each, capers, horseraddish
1 Tbs each,dijon mustard, ketchup ,Lemon juice,worcestershire sauce, cider vinegar and hot sauce
1/2 tsp salt( did not use)
Process the first 4 ingredients.Drain well and add all remaining ingredients, process again.
Yields 2 cups. Chill well
4TBS Olive oil
1 Med Sweet onion
Salt to taste
¾ Cup Chopped carrots
2-3 Cloves Garlic (diced)
1 small Jalapeño Pepper (diced)
1 TBS Chili powder (to taste)
½ tsp Crushed red pepper (to taste)
Dash Cayenne pepper
1 Large Can Canned Diced Tomato
½ Can Water
2 TBS BBQ Sauce
1 Large can Black Beans – Rinsed and Drained
1 small can Pink Beans - Rinsed and Drained
½ - ¾ Cup Frozen Corn
1 Medium Red or Green Bell Pepper Chopped
¼ Cup Chopped Cilantro
Juice of 1 Lime
Heat the olive oil over med-high heat in a large pot. Add chopped onion and salt to taste. Add carrots. Allow onions to become translucent and carrots to be slightly cooked. Add garlic and jalapeño. Stir and let cook 2-3 mins. Add chili powder, crushed red pepper and cayenne. Stir and add canned tomatoes with juice. Let cook 10 mins. (taste to adjust seasoning) and add water. Add beans and stir. Cover and let simmer for approximately 15 mins. Add corn and bell pepper. Simmer on Medium for another 15-20 mins. Turn off heat. Add cilantro and lime. Stir and Serve with avocado or cheese on top. Or let cool and freeze.