-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)
Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.
Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.
I served mine with a side of steamed kale.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Monday, April 11, 2011
Saturday, February 5, 2011
Vegan Lasagna
This one has a long ingredient list, but it worked out very well, so I am posting it anyhow
-Lasagna noodles
-mozzarella Daiya Cheese
-1 eggplant, sliced into small cubes
-1 c. chopped spinach
-4-5 button mushrooms, diced
-1 jar of tomato sauce
-1/2 a log of "Gimme Lean" sausage
-1/2 small onion, chopped''
-1 package of "firm" tofu
-2 T. vegan gourmet sour cream
-2 heaping T of nutritional yeast
-about 1/4 c. almond milk
-salt/basil to taste
-1 T. oil
-nonstick cooking spray/oil
-salt, garlic salt, basil, seasoning to taste
Preheat oven to 375 degrees. In a saucepan, mix together the tomato sauce, onions, and sausage. Using a spoon, mash the sausage into bits while simmering on low, stirring occasionally. While you're doing that, saute the spinach, eggplant and mushroom in the 1 T. of oil in a skillet.Also bring a large pot of salted water to boil.
While those things are cooking, mix the firm (well squeezed-out) block of tofu, the sour cream, the milk, yeast, and seasoning in the blender. This makes a very convincing ricotta cheese layer.
By now, the water should be boiling, dump in your lasagna noodles... maybe about 25 of them depending on the size of your pan. Once they all sink into the water, take care to separate them so they don't stick together. You should not cook these until they are "done". They should be very very al dente, since they will continue cooking a bit more in the oven and you don't want them soggy. Mine took about 6-8 minutes, but they were whole wheat. Remove from heat, drain, rinse with cold water thoroughly.
By now the spinach mixture should be cooked and the sauce should have simmered enough. I use a large pyrex baking pan, but use whatever. Start laying. First put down a layer of nonstick cooking spray, then noodles, then spinach mixture with a bit of ricotta cheese. Then another noodle layer, then a sauce layer, then a noodle layer, then the remainder of the vegetables and sauce and all the ricotta, then a noodle layer, and top with daiya cheese. I suppose you could insert a layer of daiya anywhere you wanted, but I like it on top. Plus, I'm on a "diet" and with only 3/4 c. daiya, this recipe comes out to be approximately 200 calories per 1/16th square of this recipe.... sooooo... yea.
-Lasagna noodles
-mozzarella Daiya Cheese-1 eggplant, sliced into small cubes
-1 c. chopped spinach
-4-5 button mushrooms, diced
-1 jar of tomato sauce
-1/2 a log of "Gimme Lean" sausage
-1/2 small onion, chopped''
-1 package of "firm" tofu
-2 T. vegan gourmet sour cream
-2 heaping T of nutritional yeast
-about 1/4 c. almond milk
-salt/basil to taste
-1 T. oil
-nonstick cooking spray/oil
-salt, garlic salt, basil, seasoning to taste
Preheat oven to 375 degrees. In a saucepan, mix together the tomato sauce, onions, and sausage. Using a spoon, mash the sausage into bits while simmering on low, stirring occasionally. While you're doing that, saute the spinach, eggplant and mushroom in the 1 T. of oil in a skillet.Also bring a large pot of salted water to boil.
While those things are cooking, mix the firm (well squeezed-out) block of tofu, the sour cream, the milk, yeast, and seasoning in the blender. This makes a very convincing ricotta cheese layer.
By now, the water should be boiling, dump in your lasagna noodles... maybe about 25 of them depending on the size of your pan. Once they all sink into the water, take care to separate them so they don't stick together. You should not cook these until they are "done". They should be very very al dente, since they will continue cooking a bit more in the oven and you don't want them soggy. Mine took about 6-8 minutes, but they were whole wheat. Remove from heat, drain, rinse with cold water thoroughly.
By now the spinach mixture should be cooked and the sauce should have simmered enough. I use a large pyrex baking pan, but use whatever. Start laying. First put down a layer of nonstick cooking spray, then noodles, then spinach mixture with a bit of ricotta cheese. Then another noodle layer, then a sauce layer, then a noodle layer, then the remainder of the vegetables and sauce and all the ricotta, then a noodle layer, and top with daiya cheese. I suppose you could insert a layer of daiya anywhere you wanted, but I like it on top. Plus, I'm on a "diet" and with only 3/4 c. daiya, this recipe comes out to be approximately 200 calories per 1/16th square of this recipe.... sooooo... yea.
Wednesday, May 19, 2010
Vegan Chicken and Dumplings
I'm all about midwestern comfort food and I'm so psyched to try these. The recipe looks similar to my mom's... which is an awesome recipe...
http://www.vegfamily.com/vegan-recipes/entrees/vegan-chicken-and-dumplings.htm
http://www.vegfamily.com/vegan-recipes/entrees/vegan-chicken-and-dumplings.htm
Friday, July 10, 2009
Several Beans
Sam made me this last week. He added some chopped up chard. I liked it because we had almost all the ingredients laying around and it's cheap.
several bean and vegetable casserole
several bean and vegetable casserole
Squash Macaroni and Cheese
MACARONI AND SQUASH
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
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