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. Baby veggies fit in easily without having to chop them into smaller pieces. 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 Next, make the tofu ricotta.
Recipe: Slow Cooker Vegetarian Irish Stew Vegetarian Irish Stew I can’t believe how busy I’ve been lately. A huge work project came to fruition–finally!–so I’m hoping the craziness will calm down a bit. One of the things I hate about being so busy–aside from the lack of blogging time–is that I tend to get lazy in the kitchen. My favorite method for being lazy in the kitchen is to cook with my crock pot. With the first day of Fall on the horizon, this recipe for a meatless Irish stew is one of those vegetarian recipes that is perfect for warming you up on a cool Autumn day. ! Slow Cooker Vegetarian Irish Stew 1 – pkg favorite brand of “crumbles,” or your favorite meat substitute, up to two pounds.2 cups onion, chopped2 cups potatos, chopped2 cups celery, chopped2 cups carrots, chopped1 cup sliced mushrooms2 tsp salt1/2 tsp pepper1 tsp sugar3 cups tomato juice/sauce2 cups canned or frozen peasCut up all the veggies (except for the peas) into 2-inch chunks and add to crock pot.
Worknight Dinner: Creamy Avocado Pasta This post is one that’s long overdue. It’s long overdue because there are few things easier and more delicious than this pasta. I am obsessed with it. Of course, my obsession with avocados is nothing new but the idea of blending avocados into pasta was new to me when Angie made it for dinner one Friday night. The fact that avocados are healthy for you is a delightful bonus. The Parmesan cheese? The original recipe is from Oh, She Glows and it couldn’t have been easier to replicate. There you have it. Creamy Avocado Pasta What You Need: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 2 garlic cloves, to taste (Use one for a milder flavor, three if you love garlic) 1/2 teaspoons kosher salt, or to taste 1/4 cup fresh basil 2 tablespoons extra virgin olive oil 2 servings of your choice of pasta (I used whole wheat) Parmesan cheese (garnish, optional) How-To: Cook spaghetti according to the directions on the package. If you’re avocado-obsessed like I am, try:
Recipe: Sweet-Hot Vegan Pumpkin Soup Sweet-Hot Vegan Pumpkin Soup If you like your pumpkin with punch, then have I got a crock-pot soup for you! This is a recipe I found in a non-vegetarian crockpot book and featured on my former blog back in 2007 . The pumpkin soup is tasty enough to re-feature here. The slow cooker recipe was easy to veganize–I replaced the chicken broth with vegetable broth, and the three tablespoons honey became three tablespoons agave nectar. I thought this vegan soup was delicious! The soup cooked all day (nine hours) in the crock pot without crusting up the sides, and produced extra servings for leftovers. The Sweet-Hot Vegan Pumpkin Soup has found a home in my collection of crock pot recipes. Slow Cooker Sweet-Hot Vegan Pumpkin Soup
Chinese Crispy Fried Tofu It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients For the Tofu1 (14-oz) block Mori Nu "Extra Firm" Silken Tofu (see Tips)3/4 cup Cornstarch1/4 cup CornmealSalt and ground Pepper to tasteChili Flakes to taste (optional)For the Sweet Chili Sauce 3 tbsp Sugar1/4 cup Water1/4 cup Rice Vinegar2 tsp Cornstarch1 tbsp Sambal Oelek (see Tips) Tips 1. Method Coat it well.
No Meat Zone Recipes: Vegan Warm Chickpea and Artichoke Salad Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. In a large frypan, heat another 1 Tbsp (15 ml) oil.
Frankel :: NY Times Best Seller & Celebrity Natural Food Chef Great veggie lasagna! Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print
Spinach Tofu Patties I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) Once cooked, they held their shape well (which can be a problem with other veggie burgers), but they were still soft and easily broke apart with a fork when eaten that way. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.
Simple-vegetarian-recipes.com - Simple-vegetarian-recipes and Vegetarian Recipe Frozen Banana Bites Planning to try this recipe? Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results and fun variations! I'm the kind of person who cannot go through even one day without consuming at least two servings of chocolate. OK. Maybe I've survived before with just one (possibly zero if my peanut butter intake was high enough that day). The point is, I'm addicted to desserts. Last night, as per usual, I was craving my daily dose . . . with no treats to munch on. (Source) Truth time: It was like 9:30 PM, when I usually start turning in. What you'll need . . . 2 large bananas1/4 to 1/3 cup vegan chocolate chips1/4 to 1/3 cup natural peanut butterUnsweetened coconut flakes Method . . .Set out a large plate or bowl with a piece of parchment or wax paper on it.Cut up the bananas into good-sized chunks. Want another way to enjoy frozen bananas, chocolate, and peanut butter? Try the Ultimate Vegan Ice Cream!
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Tomato and Sweet Pepper Bisque and Grilled Daiya Sandwich « The Vegan Project I’ve been going through a lot of changes over the past couple of weeks and am finding these last few months of winter exhausting. While I was working over at Jessica’s place this morning, I felt myself in dire need of some comfort – a warm hug from mom at just the right moment. Unfortunately, my mom didn’t happen to be standing outside the door with open arms (but wouldn’t that have been cosmic if she had?) so I jumped in the kitchen and started to prepare the next best thing: tomato soup and a grilled cheese sandwich. With a few tweaks to accommodate our now more refined (and vegan) palettes, I created a fresh tomato and sweet pepper bisque and a grilled Daiya sandwich that was reminiscent of a simpler time in our lives. Ingredients: 2 tbsp olive oil 2 small yellow onions, chopped 8 roma tomatoes, roughly chopped ($5.68 got 8 gorgeous roma tomatoes on sale at Choices) 2 cloves of garlic, minced 1 bay leaf 1 bouillon cube ½ tsp cayenne 4 small, sweet red mini peppers, chopped 4 cups water Method:
Tomato Sauce From Scratch August 1, 2008 Tomato Sauce From Scratch by IsaChandra At the end of the summer you might notice your Italian American friends unable to play croquet with you for an entire weekend because they’re “making sauce.” I was always really jealous of this ritual. Jealous because it was the essence of a domesticity that always seemed out of my reach. Homemade tomato sauce in all its glory While looking for some info on this here internet, I didn’t really find any really good directions for from scratch tomato sauce, so hopefully this little photo essay will be helpful. Michelle and I were painfully naive when we thought we would actually make enough sauce to jar it for the winter. Okay, make with the sauce! At least three big mixing bowls since there will be lots of transferring and prepping going on.A lot of ice for shocking the tomatoes once they’ve been blanched.An immersion blender or just a regular old blender.A big gigantic pot, or what I call a “soup kitchen pot.”A slotted spoon.