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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. Related:  potatoes and vegetables

Eatwell Recipe 24: Provençal Vegetable Tian ~ The Garden of Eating - a sinfully good blog about food Several years ago, I clipped a recipe for vegetable tian from a Martha Stewart Living mag -- it just looked too pretty to pass up. Unfortunately, it's been languishing in my recipe file ever since then. Since we received some lovely-looking tomatoes, zucchini, onions and the very first aubergine (eggplant) of the season in this week's produce box and we also happen to have potatoes and garlic left over from a previous produce box, it seemed like the perfect time to finally give this yummy recipe a try. The tian originated in Provence in the south of France and is similar to a gratin except for the fact that it does not include bread crumbs or cheese (though you can top it with gruyere if you like which is also very tasty). The baking concentrates the flavors of the vegetables so it is a great dish in which to showcase truly tasty veggies (but not a great dish to make if you have to use supermarket fare which often tends to taste kind of bland.) Provençal Vegetable TianServes 4 Ingredients

Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Sweet Potato Cottage Pie - Vegetarian Recipes from WhyVeg.com Ingredients Sweet Potato Mash1 medium sweet potato, peeled (makes 2 cups of mash)1/2 tbsp Nuttelex1/2 tsp pepper1 3/4 tsp salt1/2 tsp brown sugarPotato Mash4 medium to small potatoes (makes 2 cups of mash)1 tbsp nuttelex1 tsp salt1/2 tsp pepperPastry450g (3 cups) flour190g (3/4cup) Nuttelex (or other dairy free spread)1/2 cup water1/2 cup soy milk1 1/2 teaspoons salt Directions Recipe with thanks to Chris Bennett Share This:

Beans and Greens with Herbed Polenta: Vegan Recipe Polenta is Italian comfort food. This zesty version is topped with succulent beans and calcium-rich greens for a vegan delight that is sure to please. Making polenta can be both relaxing and meditative, and the recipe is a great use for any kind of leftover cooked beans. When we absorb tasty deep nourishment like this, our whole selves feel more peaceful. Polenta 1 ½ cups coarse yellow cornmeal 1 teaspoon salt 2 tablespoons mixed fresh herbs (rosemary and parsley are especially good) 4 cups hot water Olive oil for greasing Beans and Greens 2 ½ tablespoons olive oil 1 ½ teaspoons minced garlic 1 ½ cups chopped onions 3 cups chopped Swiss chard, kale, or spinach, or a combination 1 28-ounce can tomatoes with juice, chopped 1 ½ cups cooked beans ¼ cup chopped fresh basil, plus extra for garnish Salt and freshly-ground black pepper, to taste For the Polenta 1. 2. For the Beans and Greens 1. 2. To Serve 1. 2. Serves 4 to 6.

Vegetable Biryani Recipe A satisfying dish that both vegetarians and meat-eaters will enjoy. Yield : Makes 4 servings Prep Time : 30 mins Ingredients 1¾ cups basmati rice1 large carrot, sliced2 boiling potatoes, peeled and cut into small dice½ cauliflower, cut into small florets3 tbsp vegetable oil1 red onion, chopped1 red bell pepper, seeded and chopped1 green bell pepper, seeded and chopped1 zucchini, chopped2/3 cup frozen peas2 tsp ground coriander2 tsp curry powder1 tsp ground turmeric1 tsp chile powder1 tsp cumin seeds2/3 cup vegetable stock½ cup cashew nuts, lightly toasted Directions 1. 2. 3. 4. 5. Notes Nutritional Benefits: low fat © 2008 Dorling Kindersley

Broccoli Sweet Potato Cakes | Vegan Broccoli sweet potato cakes Serves 4-5 Ingredients: 1 pound broccoli florets, chopped into small pieces2 pounds sweet potatoes, peeled and diced1 onion, finely chopped3 cups water1 tablespoon fresh thymeSalt and freshly ground black pepper to taste3 tablespoons olive oil Directions: In a large pot, combine broccoli, sweet potatoes, onion and water.Bring it to a boil, then reduce the heat to medium and cook, covered, for 20 minutes.Drain the vegetables and use a potato masher to mash the ingredients together.Add thyme and season with salt and pepper. Cook's note: You can make these cakes up to two days ahead, let them cool completely, and keep them refrigerated until you're ready to serve them. More vegan potato recipes Vegan potato curryVegan sweet potato perogiesSweet potato pancakes with cinnamon whipped cream

Cauliflower Crouquettes | Vegan Cauliflower is a fall superfood that can easily be transformed into tasty croquettes to serve as a vegan side dish or main course. Cauliflower croquettes recipe Ingredients: 1 head cauliflower, leaves and stem removed, cut into florets2 cups bread crumbs1 cup almond flour1 cup red onion, finely chopped2 cloves garlic, minced1/2 cup cashew butter1 tablespoon lemon zest, finely gratedJuice of 1 lemon2 tablespoons fresh parsley, finely choppedGenerous pinch saltFreshly ground black pepper to taste1/3 cup coconut oil Directions: More delicious vegan side dish recipes Vegan garlic mushroomsVegan brown rice pilauVegan Boston baked beans Tags: vegan dinner recipes vegan side dish recipes

Marinated Carrot and Pepper Salad | Vegan Marinated salads are a tasty way to grab your palate's attention. We like to serve this marinated carrot salad as a vegan side dish or salad but you can also wrap it up in a tortilla or mix it with rice for a zesty meal. Marinated Carrot and Pepper Salad Serves 8 Ingredients: 2 cups water1 pound carrots, diced1 small onion, chopped1 red bell pepper, seeded, cut into bite-size pieces1 stalk celery, cut into 1/2-inch slices1-1/4 cups tomato sauce1/3 cup agave1/3 cup cider vinegar1 tablespoon vegetable oil1 teaspoon Dijon mustardSalt and freshly ground black pepper to tasteDirections:In a medium saucepan over high heat, bring water and carrots to a boil.Reduce heat to medium-low and simmer for 8 minutes or just until crisp-tender.

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.

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.

Easy Sweet Potato Veggie Burgers! With Avocado. Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them. How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes. So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. I served the patties with tender sliced avocado, a crisp bed of romaine lettuce, a circle of onion, some Dijon mustard and some pepper and olive oil over top. Kathy Patalsky

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