My office manager photocopied this recipe out of Good Housekeeping for me. She said it was delicious. I haven't tried it yet, but I always lose photocopied pieces of paper.
1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach
Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.
OM NOM NOM NOM.
Showing posts with label winter. Show all posts
Showing posts with label winter. Show all posts
Wednesday, February 23, 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.
Thursday, December 16, 2010
RICE PUDDING
We received some free "written off" brown rice from the food co-op. By "some" i mean about 6lbs. I'm not a fan of rice, really, but i AM a fan of pudding. Specifically rice pudding.
I soak my rice overnight (1:2 rice:water) ratio with about a tablespoon of something lactobacilli-containing-- plain kombucha or soy yogurt, in a covered tupperware. It supposedly makes it easier to digest. I don't rinse or drain in after soaking, it just goes straight to the stove for the usual 45 minutes.
Rice Pudding!
Ingredients:
3/4 c. cooked brown rice
1.5 c. almond milk (may have to add more if it thickens prematurely)
2 t. light brown sugar
1 T. white sugar
1/2 t. cardamom
1/2 t. cinnamon
1 t. vanilla extract
dash of salt
Simmer everything until it's rice pudding consistency adding more almond milk as you see fit, stirring often. Serve warm or cold. Garnish with almonds, cinnamon, raisins, or in my case, a ginger-o cookie.
I soak my rice overnight (1:2 rice:water) ratio with about a tablespoon of something lactobacilli-containing-- plain kombucha or soy yogurt, in a covered tupperware. It supposedly makes it easier to digest. I don't rinse or drain in after soaking, it just goes straight to the stove for the usual 45 minutes.
Rice Pudding!
Ingredients:
3/4 c. cooked brown rice
1.5 c. almond milk (may have to add more if it thickens prematurely)
2 t. light brown sugar
1 T. white sugar
1/2 t. cardamom
1/2 t. cinnamon
1 t. vanilla extract
dash of salt
Simmer everything until it's rice pudding consistency adding more almond milk as you see fit, stirring often. Serve warm or cold. Garnish with almonds, cinnamon, raisins, or in my case, a ginger-o cookie.
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