The past weeks worth of delicious recipes!

Basic Tofu Lasagna

From: The Everything Vegan Cookbook

 

 

I should have taken a picture of the finished product, but I wanted you to see the tofu mixture. This was so delicious, we ate all we could that night and the left overs we're eaten quickly the day after. Even Emma liked this one! I did cut the recipe in half and used a smaller pan, but I assumed there would only be 2 of us eating it and wasn't sure if Evan was going to like it, next time I'll do the whole recipe!!!

 

 

1 block firm tofu,     

1 12oz block silken tofu,   

1/4 cup nutritional yeast,    

1 tbsp lemon juice, 

1 tbsp soy sauce,   

1 tsp garlic powder, 

2 tsp basil, 

3 tbsp chopped fresh parsley, 

1 tsp salt, 

4 cups spaghetti sauce (I made my own), 

1 16oz package cooked lasagna noodles (I used whole wheat)

Preheat oven to 350. In a large bowl, mash together the firn tofu, silken tofu, yeast, lemon jc, soy sauce, garlic powder, basil, parsley and salt until combined and crumbly like ricotta cheese. To assemble the lasagna, spread about 2/3 cup spaghetti sauce on the bottom of the pan, then add a layer of noodles. Spread about 1/2 the tofu mixture on top of the noodles, followed by another layer of sauce. Place a second layer of noodles on top, followed by the remaining tofu and more sauce. Finish it off the a 3rd layer of noodles and the rest of the sauce. Cover and bake for 25 minutes. (I also topped it with shredded soy mozzarella cheese and some Vegan Topping, which is like Parmesan cheese.)

Cream of Broccoli Dream

 

This is also delicious. For Evan I added some white sharp cheddar cheese and bacon. Emma won't eat it because it's green, but both Gram and Shelley loved it!

From V Cuisine By: Angeline Linardis

2 medium onions, chopped

2 cloves garlic, minced

2 tbsp olive oil

2 tbsp flour (optional for thickness)

2 cups (or more) broccoli, chopped

1 potato, chopped (optional, i didn't use it)

2 cups unsweetened soy milk

salt and pepper to taste

freshly grated nutmeg

Saute the onions and garlic in olive oil in a hot pot until the onions are translucent. For a thicker version, add the flour, whisking constantly, to make a roux. Then add a little liquid (water or soy milk) as you stir it, so it doesn't burn. You just want to cook the flour a little. Add a bit more liquid and stir til smooth. Then add the broccoli. Add the potato, if desired. Then add the soy milk, and it that doesn't cover the vegetables, add some ater until they're covered. Put a lid on the pot and cook on medium heat until everything is tender. Blend completely with an upright or hand blender if you want a smooth and creamy result. (I blended about half, so it would be a little chunky) Or reserve a potion of the cooked broccoli, blend the rest until smooth and then add the reserved part back in. This makes for a more textural soup. Add salt and pepper and nutmeg. Enjoy!

From: The Everything Vegan Cookbook 

 

Black bean Guacamole

 

A step up from the usual guacamole. It was well needed, normal salsa and guacamole get old after while, you have to change it up sometimes!

 Using a fork or a potato masher, mash 1 15oz can of black beans in a medium sized bowl just until they are halfway mashed, leaving some texture. Combine 3 avacodos, pitted, 1 tbsp lime juice, 3 scallion, chopped, 1 large tomato, minced, 1/2 tsp chili powder, 1/4 tsp salt and 1 tbsp chopped fresh cilantro and mash until mixed. Adjust seasonings to taste. Allow to sit for ten minutes before serving to allow flavors to set. Gently mix again before serving.

 

 

 

 

Fresh Tomato Sauce

 

 

From The Voluptuous Vegan By: Myra Komfeld

 

 

Chop, 2 lbs fresh tomatoes, peeled and seeded into 1/2 inch dice. In a medium saucepan combine 3 tbsp extra-virgin olive oil, 2 cloves garlic, minced, 1 tsp dried basil and tomatoes. Cook over medium heat for 25 to 35 minutes or until the tomatoes have released their juices and the water has cooked out. Add salt and pepper to taste. You can puree the sauce in a blender or serve it as it.

 

 

 

 

I realize I should have also taken a picture of this final product also, but I think I was doing 7 things at once, like most good wives and mothers do, and forgot. It was served at our weekly family dinner and my cousins, although skeptical to the whole vegan thing, did like it and most of the salad was eaten. The only problem I had with this one is by the second day it's a little dry. I addad a little may and it was good, but I really like mayo, even the vegan kind.

Deli-Style Macaroni Salad

From: The Everything Vegan Cookbook

3 cups cooked macaroni

1 carrot, diced small

1/2 cup peas

1.2 cup corn

1 rib celery, diced

1/2 cup vegan mayo (I used nayonaise)

1 1/2 tbsp mustard

1 1/2 tbsp white vinegar

2 tsp pickle relish

1 tbsp chopped fresh dill (optional)

salt and pepper to taste

Use heavily salted water when boiling the pasta. Combine macaroni, carrot, peas, corn and celery in a large bowl.In a separate small bowl, whisk together the mayo, mustard, vinegar, sugar, and relish. Combine with macaroni. Stir in the fresh dill and season with salt and pepper to taste. Chill for at least 2 hours before serving to allow flavors to combine and to soften veggies.

Then there's the recipes I made without taking pictures.

Panko-Stuffed Portobello Caps 

From V Cuisine

3 tbsp olive oil

1 lg onion, finely chopped

1 bulb garlic, minced

2 stalks celery, finely chopped

2 cups parsley, finely chopped

1 red pepper, finely chopped

1 tsp oregano

2 tsp sage

2 9oz containers panko (I used one 10.5oz container and it was plenty)

1 cup vegetable broth

4 huge portobello mushroom caps

Preheat oven to 400. Add the olive oil, onion, garlic, celery, parsley and red pepper to a pan. Cook on high, stirring constantly, until the onions are translucent and the vegetables are tender. Mix in the panko, oregano and sage, and toss it well. Add enough of the veggie broth so that it holds together somewhat- then fill mushroom caps up with the mixture, pressing it in tightly. Bake until the tops are golden brown. 

This was yummy, but too filling. I think next time, I will cut the recipe in half to have more of a mushroom and less stuffing. I would also add more veggies, carrots, more celery and onions, peas, etc. 

Tofu Carob Brownies

From V Cuisine

Can I just say, yum!

12 oz medium tofu

1 cup sugar

1 tsp vanilla extract

1 tsp cinnamon

3/4 cup olive oil (i use apple sauce for a more healthy version)

1 cup chopped walnuts (I didn't use these because Emma wouldn't like it)

3/4 cup carob powder (or cocoa, which is what I used)

1 cup whole wheat flour

2 tsp baking soda

1/2 cup powdered sugar

1 container vanilla non-dairy ice cream

2 tbsp soy milk

Preheat oven to 350. Put the tofu, sugar, vanilla, cinnamon and oil into a large bowl and whisk well. Add the walnuts, half cup cocoa powder, flour and baking soda and mix will. The mixture should be the consistency of cake batter. If it's too thick, thin it a bit with water or soy milk. It it's too thin, add more flour. Pour the mixture in a oiled and floured 9 in square or round pan. Bake for 30 minutes or until a tester stuck in, comes out clean. Let cool. Take the remaining cocoa powder and combine with powdered sugar and 2 tbsp soy milk and mix until it reached a creamy icing consistency. Add more soy milk if needed. Ice the brownies, cut them into squares and top with ice cream and nuts if desired.