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Vegetable Lasagna Cupcakes

Vegetable Lasagna Cupcakes
How about a couple of cupcakes for dinner? I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner?, I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector). Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese To make the vegetable filling, heat a wok or sauté pan to hot. Next, make the tofu ricotta. Preheat the oven to 375 degrees.

The Vegetarian Resource Group Vegan and Vegetarian Recipes For more VRG recipes, see Food, Cooking, and Recipes in the Vegetarian Journal index, as well as back issues of Vegetarian Journal and Foodservice Update. Or search our website for the type of recipe you want. Also check out our Frequently Requested Recipes. Books Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Simply Vegan! Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group. © 1996-2014 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to Web site questions or comments?

Recipe: Ohmigod Vegan Alfredo Sauce Um, wow guys. Seriously. See that not-so-good picture up there? That’s because I was like, “yeah whatever who needs a pic OM NOM NOM” I devoured a plate, and then another . . . and then I had to get more! It’s pretty amazing stuff! Ingredients 1 lb pasta of your choice small head of garlic, maybe 4-6 cloves small-medium white onion 1 tablespoon cooking oil 1 tablespoon cooking wine (I used dry vermouth) 1/2 cup Earthbalance™ 2 cups alternative milk 1 tablespoon lemon juice 1 tablespoon cooking wine (I used dry vermouth) 1 heaping tablespoon nutritional yeast 1 teaspoon sea salt 1/2 teaspoon black pepper, plus more to your taste level 1/4 teaspoon nutmeg 1 12-ounce pack firm Silken tofu 5-6 tablespoons corn starch 1 cup frozen peas Instructions Preheat oven to 450. While the garlic is roasting, dice your onion. While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. Put on a pot to prepare the pasta.

Artisan Bread in Five Minutes a Day | Make and Takes - StumbleUpon And I’m not even kidding! Easiest. Recipe. Ever! If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.

Tofu 101: Your Guide To All Things Tofu! Readers, meet tofu. Tofu, meet readers. Welcome to Tofu 101: a guide to the what, why and how of all things tofu. Class is now in session! What Tofu is made similar to cheese, and starts with extracting soy milk from ground, cooked soybeans. The more the tofu is pressed, the firmer it becomes. Silken tofu is great for adding to smoothies or scrambling like eggs, while firm or extra firm (my fave) is best for using in everyday dishes. Why Tofu is a great source of protein for those looking for a meat alternative, and it’s also high in calcium, iron and contains no cholesterol. Plus, it’s so versatile! The nutrition and versatility is great, but the TASTE is what I really love. I also really like eating tofu raw, adding it to cold salads and such. What I’m sure you really want to know though is, what’s the texture like? Now, I use a tofu press to press out even more of the water my extra firm tofu comes packed in, just to get it that much more firm, but it’s totally not necessary. How Wok oil

Roasted Cauliflower Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Incidentally, Desmond loves this as much as Paul and I do. We tend to eat it with our fingers before dinner. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400. Yummy Stuffed Spaghetti Squash | Vegan Spaghetti squash is by far the funnest of the winter squash, boasting tender shreds of flesh that resembles spaghetti. You can serve "spaghetti" with marinara or a garlic sauce as you would real pasta or dress it up with fresh ingredients and serve it in the winter squash's shell. We love this yummy stuffed spaghetti squash as a healthy vegan dinner. Yummy Stuffed Spaghetti Squash Serves 2 Ingredients: 1 small spaghetti squash2 tablespoons of walnut oil2 tablespoons vegan butter, warmedSalt and freshly ground black pepper1 tablespoon olive oil1 garlic clove, very thinly sliced1 cup shelled edamame1 cup grape tomatoes, each halved2 tablespoons finely sliced fresh basil plus whole basil leaves for garnishDirections:Preheat the oven to 375 degrees F.Using a sharp knife, cut the squash in half lengthwise.

5 Simple Veggie Dinner Ideas | - StumbleUpon Here are five veggie dinner ideas for during the week: {Photo courtesy of Tomatoes and Friends} Quinoa, Black Bean, and Mango Salad – A must-try summer salad! CLICK HERE for the recipe. {Photo courtesy of Little House of Veggies} Morgan’s Crispy Vegetable Lavash Wraps with Spicy Hummus Dip! Guacamole Portobello Mushroom. {Photo courtesy of Rhymes with Vegan} A crowd-pleasing pasta salad. {Photo courtesy of PeaSoupEats}CLICK HERE for the recipe to this beautiful veggie and rice stir-fry.

Vegan Ricotta and Spinach Lasagna for Two « Quiche-a-Week 1/2 lasagna: 376 calories // 27g carbs // 27g fat // 11g protein // 4g fiber // 4g sugar Back at the end of June (I checked Foursquare [it does have a point!]), my dad came to visit me in New York. would you like some haphazardly placed basil leaves that speak to my laissez faire lifestyle? The standout, at-least-one-person-at-your-table-has-to-order-it, miraculous entree is the Zucchini, Local Heirloom Tomato Lasagna. I find this half 4″ lasagna incredibly intimidating.That’s just a lot of layers, man. Because their full lasagna recipe sounds exhausting, I just made Pure Food and Wine’s vegan pine nut based ricotta cheese. That’s right. Vegan Ricotta and Spinach Lasagna for Two…or One Really, Really Hungry Vegan.Ricotta recipe poached from Pure Food and Wine Vegan Ricotta Ingredients (you’ll use about ⅓ of this later on): For the lasagna: Make your vegan ricotta, dreamers: Soak the pine nuts for at least an hour in a jar or something with about an inch of water topping the nuts. Like this:

Vegan Health Home Page Back To School Couscous Pudding | Vegan Looking for a fast, healthy, and hearty vegan breakfast to feed your kids before they bolt out the door to school? Couscous pudding is ready in minutes and can be made with any dried or fresh fruit and nuts you have on hand. Back To School Couscous Pudding Serves 4 Ingredients: 1-1/2 cups waterScant 1 cup whole wheat couscous1/2 cup dried fruit of your choice1-1/2 cups almond milk or other non-dairy milk1/4 cup maple syrup or to taste1/4 teaspoon ground cinnamon2 tablespoons cornstarch1/2 cup chopped nuts of your choice Directions: In a medium pot over medium-high heat, combine water, couscous, and dried fruit.

baked chicken-less taquito — the tolerant vegan - StumbleUpon As you know, I am not a huge fan of the faux cheeses. They usually gross me out. I’ve tried several vegan cheese pizzas, cheese dogs, cheese sauces, etc that people claimed were THE BEST EVER, only to find myself disappointed and sometimes disgusted. Fast forward to last week when I saw this recipe. I couldn’t stop thinking about it. I gave in. You should probably add it to your menu, too. Baked Chicken-less Taquitos Adapted from Pink ParsleyMakes 12 taquitosPrintable recipe Ingredients: Preheat your oven to 425 degrees fahrenheit. For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces. An interested kitty means it’s pretty realistic “meat.” Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl. Combine the cream cheese blend with the chicken, cheeses and veggies and stir. Bake for 15-20 minutes, until the tops begin to brown.