1/4 cup chopped onion
1 clove minced garlic
2 Tbsp. olive oil
2 15-oz. cans tomato puree
1/4 cup red wine
1 tsp. oregano
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
1 lb. sliced mushrooms
4 Tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
15 oz. ricotta cheese
6 lasagna noodles, cooked
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1) Prepare sauce. In large saucepan saute onion and garlic in oil about 5 minutes or until onion is tender. Add remaining ingredients. Simmer, uncovered, 30 minutes. Cool slightly.
2) To prepare filling, saute mushrooms in butter 5 to 10 minutes or until liquid has evaporated. Sprinkle with salt and pepper and set aside.
3) Combine egg and ricotta cheese. Blend well. Set aside.
4) Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch baking pan. Layer one-half each - noodles, ricotta, mozzarella and mushrooms. Cover with half the remaining sauce.
5) Repeat, ending with sauce. Sprinkle with Parmesan cheese and bake in 350 degree oven for 50 minutes or until top is nicely browned.
Let stand 20 minutes before serving.
|Spicy Tofu Hotpot |
14 ounces firm tofu, preferably water-packed
2 teaspoons canola oil
2 tablespoons grated fresh ginger
6 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
1 tablespoon brown sugar
4 cups vegetable broth, or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce, or to taste
4 cups thinly sliced tender bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles
1/2 cup chopped fresh cilantro
1) Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
2) Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
3) Add mushrooms and cook until slightly soft, 2 to 3 minutes.
4) Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.
5) Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes.
6) Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes.
7) Remove from the heat and stir in cilantro.
|Vegan Burrito Bowl |
A base grain (cooked rice, quinoa, amaranth)
Cooked sweet potato (strips, wedges, cubes, or mash)
Beans (pinto, refried, kidney, black)
Greens (lettuces, spinach, cilantro)
Onions (sauteed, chopped green)
Vegetables (corn, chopped tomatoes, sauteed peppers, jalapenos)
Fried tofu, tempeh, or seitan strips
Vegan sour cream
Guacamole, or avocado slices
Shredded vegan cheese
Put a layer of your favorite grain at the bottom of your bowl (if desired?you can leave that out if you?d prefer), and then add in layers of whatever you like best. You can then either dig in to get deliciousness on every forkful, or toss it all together for a big messy bowl of scrumptiousness.
1 Red onion
1/2 Red pepper
1/2 Yellow pepper
1/2 Green pepper
1 small bunch of fresh coriander
1) Start off by cooking the roughly chopped onion until transparent, then add the mushrooms.
2) Let the mushrooms simmer for a few minutes and add the peppers, then start adding your preferred spices.
3) Try chilli powder, cumin, lemon juice, oregano, cinnamon, nutmeg, coriander, cayenne pepper and of course salt and pepper.
4) Once seasoning is completed, cook for another five minutes and you?re done.
5) Start piling the healthy goodness into a tortilla wrap garnished with fresh coriander.
6) Try adding an avocado for some creaminess, but why not try some vegan mayonnaise or some salsa? Enjoy!
|Soft Gingerbread Cookies (Gluten Free & Vegan)
3/4 cup vegan margarine, softened
1 cup brown sugar
1/4 cup molasses
1/4 cup applesauce + 1/2 teaspoon baking soda
1 1/4 cups sorghum flour
1 cup brown rice flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 cup white sugar, to roll in
1) Preheat oven to 375?F.
2) Cream margarine and brown sugar together in a large bowl. Add molasses and applesauce.
3) In a separate bowl mix flours, baking soda, xanthan gum, salt, ginger and cinnamon.
4) Add dry ingredients to wet and mix well.
5) Scoop out tablespoonfuls of cookie dough and roll out into a ball. Dough will be rather sticky. Roll into white sugar then place on a cookie sheet.
6) Bake in preheated oven for 8-10 minutes. Keep an eye on them. You would hate to overbake these tasty gems.
7) Let cool at least 5 minutes on the cookie sheet before removing from sheet.
8) The cookies will be slightly crisp on the outside and chewy on the inside.