Get flash to fully experience Pearltrees
Photo: The Vegan Table The tofu "ricotta" has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with. SERVINGS 8 to 10 INGREDIENTS 1/2 to 1 pound (225 to 455 g) lasagna noodles 2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained 1 package (16 ounces, or 455 g) firm tofu (not silken) 1 tablespoon (13 g) granulated sugar (optional) 1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed 1/2 teaspoon garlic powder or 2 peeled garlic cloves Juice from 1/2 lemon (about 2 tablespoons [30 ml]) 2 tablespoons (5 g) minced fresh basil (about 20 leaves) 1 teaspoon (6 g) salt (or to taste) 4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice DIRECTIONS Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).
This was inspired by a recipe for “Chicken with Thai Peanut Sauce” that I saw in the Ottawa Citizen newspaper a few years ago. Everything about the recipe was vegan except the chicken so it was very easy to veganize it by substituting tofu instead. While the sauce and tofu are easy to prepare, you will end-up using 3-4 pots by the time you’ve prepared veggies and/or rice as well. But I think that the effort is well worth it and I love being able to make this Thai-style dish fresh from my kitchen.
Warning: this is another post for mushroom-lovers. If you’re not a fan of them, then you may want to escape to chocolate-land and forget that you ever saw this. Ok, onto the fungi.
Submitted by: JEREMY_PATRICIA Introduction These go great with Tempeh Tacos and make a nice meal that tastes good and fills you up. These go great with Tempeh Tacos and make a nice meal that tastes good and fills you up. Number of Servings: 6
by Judith Fertig Here's a fun recipe that begins as an afternoon cooking project and ends as a wholesome dinnertime treat. In the kitchen, kids can take turns cutting, filling, and crimping each squash- and cheese-filled pouch. At the table, they'll be introduced to the delicious appeal of freshly made pasta. It's a simple, hands-on lesson that proves good things come in small packages. What you'll need
Prep Time 10min Cook Time 10min by Anne Coleman This pasta dish isn't just pretty, it's also economical and delicious as well.
Difficulty: Easy | Total Time: | Makes: About 12 cups Fresh strawberries and basil turn the drink kids love to make and sell into a sophisticated booze-free refreshment. Add plenty of ice or use an ice ring to keep it cold. What to buy: Although bottled lemon juice works just fine in this recipe, it’s worth checking the refrigerated aisle for freshly squeezed lemon juice. If you’re feeling ambitious, squeeze the juice yourself (you’ll need about 14 lemons), straining out the pulp and seeds.
Difficulty: Easy | Total Time: | Makes: 12 muffins Don’t be afraid of the whole-wheat flour in these muffins: It just gives them a little nutty flavor and extra texture. They’re still light and fluffy, with just the right amount of blueberries. Grinding up almonds in a food processor and mixing them into the batter gives these muffins even more texture without making them heavy. They’re topped off with more almonds in a crunchy and not-too-sweet streusel, for a tasty complement to your morning coffee or tea.
Minecraft – Mushroom Stew Is it a stew? Is it a soup? Not even Notch seems to be sure. What we do know is that mushrooms are awesome.