Ingredients:
28 oz. spaghetti sauce
1-16 oz bag of spinach leaves
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu, drained (not silken tofu)
8 oz. vegan cream cheese (I used regular cream cheese)
2 Tbs. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, (optional for extra "cheesy" goodness)
Directions:
Preheat oven to 375.
Slice carrots and steam, set aside.
Add olive oil to a large skillet, place over medium-high heat until hot.
Add parsley and garlic, saute for 1 minute..
Add carrots and veggie broth; simmer uncovered for 5 min.
Add herbed tofu, vegan cream cheese, and lemon juice; stir well.
Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg and nutritional yeast, if using. Remove from heat; keep warm.
Place 4 lasagna noodles in bottom of 9x13 baking dish. spread 1/2 of carrot mixture over top. Spread 1/3 of spaghetti sauce and a layer of spinach leaves on top of that.
Repeat layers. Top with remaining spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated.
Serves a lot.
Wednesday, September 30, 2009
Simple Chickpea Vegetable Bake
Ingredients:
2 medium white potatoes
1 medium sweet potato
1 can drained chickpeas (or 1-2 cups cooked)
8-10 asparagus spears
2 cloves chopped garlic
seasoning to taste
Directions:
Preheat oven to 425 degrees F.
Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.
Meanwhile, chop the asparagus and mince the garlic.
Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.
Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.
Serve and enjoy!
Serves: 2-4
Preparation time: 45 minutes
2 medium white potatoes
1 medium sweet potato
1 can drained chickpeas (or 1-2 cups cooked)
8-10 asparagus spears
2 cloves chopped garlic
seasoning to taste
Directions:
Preheat oven to 425 degrees F.
Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.
Meanwhile, chop the asparagus and mince the garlic.
Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.
Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.
Serve and enjoy!
Serves: 2-4
Preparation time: 45 minutes
Allison's Cinnamon Cider Syrup
1 cup sugar
1 tsp. cinnamon
3 Tbsp. Bisquick
2 cups apple cider
1 Tbsp. lemon juice (optional)
1/4 cup butter, melted
Combine first 5 ingredients in small saucepan.
Bring to a boil, stirring constantly.
Boil 1 minute. Remove from heat.
Add melted butter.
Pour over waffles or pancakes.
So Yummy!
1 tsp. cinnamon
3 Tbsp. Bisquick
2 cups apple cider
1 Tbsp. lemon juice (optional)
1/4 cup butter, melted
Combine first 5 ingredients in small saucepan.
Bring to a boil, stirring constantly.
Boil 1 minute. Remove from heat.
Add melted butter.
Pour over waffles or pancakes.
So Yummy!
Zucchini Lasagna
1/2 lb. ground beef
1/3 c. onion, chopped
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
4 medium zucchini
1 (8 oz.) container cottage cheese (1 cup)
1 egg
2 Tbsp. flour
1/2 lb. mozzarella cheese, grated
*Preheat oven to 375
*Cook beef and onion 10 minutes, spoon off fat.
*Add tomato sauce, salt, oregano, basil, pepper and heat to boil. Reduce heat and simmer 5 minutes.
*Cut zucchini lengthwise into 1/4" slices.
*Combine cottage cheese and egg.
*Arrange zucchini in bottom of 9" x 13" dish. Sprinkle with Tbsp. flour. Top with cottage cheese and 1/2 meat mixture. Repeat with remaining zucchini and flour. Sprinkle with mozzarella and remaining meat.
*Bake 40 minutes. Let stand 10 min.
1/3 c. onion, chopped
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
4 medium zucchini
1 (8 oz.) container cottage cheese (1 cup)
1 egg
2 Tbsp. flour
1/2 lb. mozzarella cheese, grated
*Preheat oven to 375
*Cook beef and onion 10 minutes, spoon off fat.
*Add tomato sauce, salt, oregano, basil, pepper and heat to boil. Reduce heat and simmer 5 minutes.
*Cut zucchini lengthwise into 1/4" slices.
*Combine cottage cheese and egg.
*Arrange zucchini in bottom of 9" x 13" dish. Sprinkle with Tbsp. flour. Top with cottage cheese and 1/2 meat mixture. Repeat with remaining zucchini and flour. Sprinkle with mozzarella and remaining meat.
*Bake 40 minutes. Let stand 10 min.
Amish White Bread
2 cups warm water
2/3 cup white sugar
1 Tbsp. and 1 1/2 tsp. active dry yeast (or 2 pkgs. Rapid Rise yeast**)
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve sugar in warm water. Add yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured, level surface. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.
Punch down dough. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9x5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees for 30 minutes.
**Rapid Rise yeast should be mixed into the dry ingredients. When using it, you may omit one rising but allow ten minutes for the dough to rest after kneading.
2/3 cup white sugar
1 Tbsp. and 1 1/2 tsp. active dry yeast (or 2 pkgs. Rapid Rise yeast**)
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve sugar in warm water. Add yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured, level surface. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.
Punch down dough. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9x5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees for 30 minutes.
**Rapid Rise yeast should be mixed into the dry ingredients. When using it, you may omit one rising but allow ten minutes for the dough to rest after kneading.
Oatmeal Cake with Walnut Frosting
Boil 1 1/2 c. water. Turn off heat. Add in 1 c. oatmeal. Let sit for 20 minutes.
Combine:
2 eggs
1/4 c. oil
1/4 c. milk
1/4 c. honey
1/4 c. liquid rice sweetener (I used the juice from my canned peaches --canned with juice, not syrup)
1/4 c. sucanat (or brown sugar)
Stir in oatmeal.
Add:
1 1/3 c. flour (I always use unbleached flour)
1/2 tsp. cinnamon
1 tsp. baking soda
a little less than 1/2 tsp. salt
Beat till well mixed. Bake in a bundt cake pan or 9x13 at 350 degrees for 35-40 minutes (when toothpick comes out clean). Make sure to grease and flour the pan.
FROSTING (double this for a 9x13):
1/4 c. sucanat (or brown sugar)
1 1/2 Tbsp. butter
2 Tbsp. milk
Bring to a boil, stirring well, then turn off the heat. When it has cooled a little, add 1/2 c. chopped walnuts and 1/2 c. coconut flakes. Spread or drizzle over the cake.
(Another recipe stolen from Michelle Cox)
Combine:
2 eggs
1/4 c. oil
1/4 c. milk
1/4 c. honey
1/4 c. liquid rice sweetener (I used the juice from my canned peaches --canned with juice, not syrup)
1/4 c. sucanat (or brown sugar)
Stir in oatmeal.
Add:
1 1/3 c. flour (I always use unbleached flour)
1/2 tsp. cinnamon
1 tsp. baking soda
a little less than 1/2 tsp. salt
Beat till well mixed. Bake in a bundt cake pan or 9x13 at 350 degrees for 35-40 minutes (when toothpick comes out clean). Make sure to grease and flour the pan.
FROSTING (double this for a 9x13):
1/4 c. sucanat (or brown sugar)
1 1/2 Tbsp. butter
2 Tbsp. milk
Bring to a boil, stirring well, then turn off the heat. When it has cooled a little, add 1/2 c. chopped walnuts and 1/2 c. coconut flakes. Spread or drizzle over the cake.
(Another recipe stolen from Michelle Cox)
Tortellini Vegetable Soup
2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste
1. Heat oil in medium soup pot.
2. Add onion, zucchini, and carrot.
3. Sauté for 8-10 minutes until the onion is soft and translucent.
4. Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
5. Increase the heat and bring the mixture to a low boil.
6. Add the tortellini and bring the soup back to a low boil.
7. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
8. Gently stir in the parsley and pepper during the last minute or so.
Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.
(This is one I actually have made many, many times. It's one of my absolute favorites!! Very tasty!)
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste
1. Heat oil in medium soup pot.
2. Add onion, zucchini, and carrot.
3. Sauté for 8-10 minutes until the onion is soft and translucent.
4. Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
5. Increase the heat and bring the mixture to a low boil.
6. Add the tortellini and bring the soup back to a low boil.
7. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
8. Gently stir in the parsley and pepper during the last minute or so.
Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.
(This is one I actually have made many, many times. It's one of my absolute favorites!! Very tasty!)
Oatmeal Pancakes
These pancakes turn out thin and chewy and, oh, so good!
Mix: 1 1/2 c. oats
2 c. milk
Mix separately:
1 c. flour
2 Tbsp. brown sugar or sucanat
2 Tbsp. baking powder
1/2 tsp. salt
Add the oats mixture to the dry ingredients and mix.
In the now empty oats bowl, beat well:
3 eggs
1/4 c. oil
1 banana (optional)
Mix everything together until smooth.
Cook on medium heat.
(Yep. Stole this one from Michelle Cox too. Obviously, I have no healthy recipes of my own.)
Mix: 1 1/2 c. oats
2 c. milk
Mix separately:
1 c. flour
2 Tbsp. brown sugar or sucanat
2 Tbsp. baking powder
1/2 tsp. salt
Add the oats mixture to the dry ingredients and mix.
In the now empty oats bowl, beat well:
3 eggs
1/4 c. oil
1 banana (optional)
Mix everything together until smooth.
Cook on medium heat.
(Yep. Stole this one from Michelle Cox too. Obviously, I have no healthy recipes of my own.)
Carob-Banana Brownies
The nice thing about carob is that it is related to the cocoa bean, but doesn't have the natural caffeine content that cocoa does. It has a different flavor, so don't expect it to be exactly the same. It is very good, though!
Carob-Banana Brownies
2/3 cup honey
1 tsp vanilla
1 banana, mashed
1/2 tsp salt
1 tsp baking soda
1 cup water
1/2 cup carob powder
1 cup soft wheat flour
1 cup chopped walnuts (optional)
Mix ingredients in order that they are listed. Pour into an oiled 9x13" pan. Bake for 20 minutes at 350 degrees. Frost with Creamy Carob Frosting.
Creamy Carob Frosting
1 banana, mashed
1/2 cup honey
1/2 cup butter or butter substitute
1/3 cup carob powder
3/4 cup powdered milk or other milk substitute
Mix all ingredients together until smooth and creamy. Spread on cooled cake.
(Bobbi's disclaimer: I stole this recipe from my good friend Michelle Cox. I have to admit that I haven't actually tried this recipe yet, but if Michelle says it's good, I believe her!!)
Carob-Banana Brownies
2/3 cup honey
1 tsp vanilla
1 banana, mashed
1/2 tsp salt
1 tsp baking soda
1 cup water
1/2 cup carob powder
1 cup soft wheat flour
1 cup chopped walnuts (optional)
Mix ingredients in order that they are listed. Pour into an oiled 9x13" pan. Bake for 20 minutes at 350 degrees. Frost with Creamy Carob Frosting.
Creamy Carob Frosting
1 banana, mashed
1/2 cup honey
1/2 cup butter or butter substitute
1/3 cup carob powder
3/4 cup powdered milk or other milk substitute
Mix all ingredients together until smooth and creamy. Spread on cooled cake.
(Bobbi's disclaimer: I stole this recipe from my good friend Michelle Cox. I have to admit that I haven't actually tried this recipe yet, but if Michelle says it's good, I believe her!!)
Sherrie's baked brown rice, its great!
I triple it in a larger than 9x13 pan, I skip the oil/butter but do use boullion (no added salt needed) , I freeze in old margarine tubs and such, ziplocks would be best if you are tight on space.
BAKED BROWN RICE
1 1/2 cup long grain brown rice
2 1/2 cups water
1 Tblsp. butter or olive or canola oil
1 tsp. salt (I usually throw in some boullion cubes
Preheat oven to 375
Boil water and add butter and salt (boulliion)
Place rice in 8 inch oven proof dish
Pour the boiling water over the rice and stir
COVER TIGHTLY WITH DOUBLE LAYER OF FOIL
AND BAKE IN THE MIDDLE RACK FOR 1 HOUR.
Fluff with fork.
Freezes very nicely!
Vegetable Curry
2 Tbsp. olive oil
1 spanish onion or red onion
4 garlic cloves, minced
1/4 cup curry powder
2 large zucchini, cut up
1 yellow squash, cut up
1 red bell pepper, cut up
2 Granny Smith apples, cored, peeled and diced
2 cups diced tomatoes, canned or fresh
1/4 cup mango chutney or 2 diced mangoes
Fresh cilantro or yogurt as toppings optional
*In large pot, add olive oil, garlic and onion. Cook 10 minutes. Add curry, zucchini, squash, cover and cook 10 minutes. Add red pepper and apples and tomatoes if fresh, Cook 10 minutes. Add tomatoes if canned, mango chutney or mango, cook 10 minutes. Garnish with cilantro and yogurt optional when serving over rice, pasta, potatoes, etc.
1 spanish onion or red onion
4 garlic cloves, minced
1/4 cup curry powder
2 large zucchini, cut up
1 yellow squash, cut up
1 red bell pepper, cut up
2 Granny Smith apples, cored, peeled and diced
2 cups diced tomatoes, canned or fresh
1/4 cup mango chutney or 2 diced mangoes
Fresh cilantro or yogurt as toppings optional
*In large pot, add olive oil, garlic and onion. Cook 10 minutes. Add curry, zucchini, squash, cover and cook 10 minutes. Add red pepper and apples and tomatoes if fresh, Cook 10 minutes. Add tomatoes if canned, mango chutney or mango, cook 10 minutes. Garnish with cilantro and yogurt optional when serving over rice, pasta, potatoes, etc.
Southwestern Grain Medley
Start to Finish: 30 Minutes; Makes 4 Servings
1/2 cup fresh or frozen corn kernels
1 tsp. extra-virgin olive oil
1 cup cooked quinoa*
1/2 cup cooked brown or wild rice
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped, seeded cucumber
2 Tbsp. thinly sliced green onion
2 Tbsp. lime juice
1 Tbsp. extra-virgin olive oil
1-1/2 tsp. finely chopped fresh jalapeno or serrano chile pepper**
1-1/2 tsp. chopped fresh cilantro
Kosher salt
Freshly ground black pepper
1. Thaw corn, if frozen. Heat a large nonstick skillet over medium-high heat. Add the corn and the 1 tsp. oil. Cook and stir about 5 minutes or until browned and toasted. Transfer to a large bowl. Add the quinoa, rice, black beans, bell peppers, cucumber, green onion, lime juice, the 1 Tbsp. oil, jalapeno, and cilantro. Mix well; season to taste with kosher salt and black pepper.
Nutrition Facts per serving: 174 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 154 mg sodium, 28 g carbo., 4 g fiber, 6 g pro.
*Note: Look for quinoa at a health food store or in the grains section of a large supermarket. To cook quinoa, in a small saucepan, add 1/3 cup quinoa to 2/3 cup boiling water. Cover and simmer about 20 minutes or until quinoa is tender and water is absorbed.
**Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
1/2 cup fresh or frozen corn kernels
1 tsp. extra-virgin olive oil
1 cup cooked quinoa*
1/2 cup cooked brown or wild rice
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped, seeded cucumber
2 Tbsp. thinly sliced green onion
2 Tbsp. lime juice
1 Tbsp. extra-virgin olive oil
1-1/2 tsp. finely chopped fresh jalapeno or serrano chile pepper**
1-1/2 tsp. chopped fresh cilantro
Kosher salt
Freshly ground black pepper
1. Thaw corn, if frozen. Heat a large nonstick skillet over medium-high heat. Add the corn and the 1 tsp. oil. Cook and stir about 5 minutes or until browned and toasted. Transfer to a large bowl. Add the quinoa, rice, black beans, bell peppers, cucumber, green onion, lime juice, the 1 Tbsp. oil, jalapeno, and cilantro. Mix well; season to taste with kosher salt and black pepper.
Nutrition Facts per serving: 174 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 154 mg sodium, 28 g carbo., 4 g fiber, 6 g pro.
*Note: Look for quinoa at a health food store or in the grains section of a large supermarket. To cook quinoa, in a small saucepan, add 1/3 cup quinoa to 2/3 cup boiling water. Cover and simmer about 20 minutes or until quinoa is tender and water is absorbed.
**Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
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