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!)
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