OH MY Vegan Lasagna!!
31 Mar 2010 1 Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: comfort food, entertaining, vegan, vegetarian
This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious. This is the Ultimate of all Comfort Foods! Both Michael and I were loving this. I have a feeling the next time we have company this is what I will make 
I am sure my guests will agree just how yummy this is! This is a crowd pleaser for vegans and carnivores alike!!
This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!
P.S. We are having a 2lb Chia Seed Giveaway that ends at Midnight on 4/2 – so don’t forget to enter HERE!!!
Amazing Vegan Lasagna
- 1 box no-boil lasagna noodles
- 12 oz. bag of soy crumbles
- 18 oz jar of marinara sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 cup shredded vegan cheddar (preferably Daiya!!)
- 1 cup shredded vegan mozzarella (preferably Daiya!!)
- 1/2 – 1 tub lite firm tofu
- tub of vegan cream cheese
- drizzle of olive oil
- few squeezes of lemon juice
- Preheat oven to 350.
- In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
- In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
- In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano. Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.
Uncooked
Babaganush
30 Mar 2010 Leave a Comment
in Vegan Recipes, Vegetarian Recipes Tags: dip, entertaining, h'orderves, sides, snack, vegan, vegetarian
During my Yoga Teacher Training I was obsessed with The Hummus Kitchen that was 1 block away. We would all go at least 2-3 times a week! As any of my friends can attest I won’t stop talking about it. I really only eat 2 dishes there but I am sure all they serve is wonderful. I always order The Hummus Kitchen (hummus sampler) which is 4 different kinds of super creamy and delightful kinds of hummus. You can have this served with regular pita or their amazing whole wheat variety. I also LOVE their Super-Healthy Salad, an Amazing salad of quinoa, apricot, walnuts, butternut squash & mint tahini sauce. Pure Yummyliciousness! This is truly the best Hummus in NYC! I am always up for going if anyone is interested!!
Recently I decided to make my own Babaganush. I served this with whole wheat pitas and store bought hummus and it was deelish. I did think it was more work than I figured but it was a really large portion and very yummy. I would suggest only using 1 eggplant instead of 2. Babaganush is super tasty and way less fat than hummus alone.
P.S. We are having a 2lb Chia Seed Giveaway that ends on 4/2 – so don’t forget to enter HERE!!!
Babaganush
Serves a crowd!
2 large eggplants
2 cloves garlic, minced
1/3 cup tahini
Juice of one lemon
Salt and pepper to taste
- Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 45 minutes
- Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
- Cut the eggplant into inch size pieces. Place in a food processor. Add garlic, tahini, and lemon juice and pulse chop. Season with salt and pepper to taste.
- Chill until ready to serve. Enjoy!
Chia Seeds Giveaway!!
28 Mar 2010 22 Comments
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes Tags: breakfast, dessert, quick and easy, raw, smoothie, snack, superfood, vegan, vegetarian
So fabulous!! You all know how much I LOVE chia!!! It has so many amazing benefits! I am so excited to announce that the folks over at Chia Seeds Direct are hosting a give-away for my Fabulous readers! They have generously offered one of my lucky readers a 2-lb bag of chia seeds! Chia Seeds Direct offers a variety of chia seeds at great prices and FREE shipping in the US.
Here you can download a free 16 page booklet on chia seeds, chia seeds benefits and recipes. You can also check out these recipes: Oats and Chia, Mango Chia Goodness, Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, Superfood Smoothie and Banana Date Chia Pudding. (wow, I totally love Chia!!)
You have 3 ways to enter:
1. Follow my blog and leave a comment on this page letting me know why you want to win some chia seeds!
2. Post a link to this giveaway on your own blog, facebook, twitter, etc.
3. Comment or email me with your favorite chia seed recipes.
Cucumber, Mango, and Spinach Salad
24 Mar 2010 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: green, quick and easy, raw, salad, sides, snack, vegan, vegetarian
This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!
Cucumber, Mango, and Spinach Salad
5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste
Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.
Chicken with Potato-Pepper Hash
22 Mar 2010 1 Comment
in Home Cooking Tags: chicken, comfort food, quick and easy, sides
I knew that Michael loves hash so I wanted to give it a shot. He enjoyed this one and I loved how colorful it came out! Enjoy 
Chicken with Potato-Pepper Hash
Serves 4
5 small red potatoes, unpeeled, cut into 1/2″ pieces
1 medium red pepper, diced
1 medium green pepper, diced
2 medium green onions, cut into 1/2″ slices
2 teaspoons plus 1 tablespoon canola oil
1 1/2 teaspoon salt
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 medium, boneless chicken-breasts
- In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until potatoes are almost tender; drain
- Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot oil, cook diced red and green peppers until lightly browned, stirring frequently.
- Add the cut-up potatoes, green onions, and 3/4 teaspoon salt to the skillet. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Remove from heat and keep warm on a platter.
- Mix together flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture.
- In the same skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash.
Maple Squash Mash
21 Mar 2010 Leave a Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: breakfast, comfort food, quick and easy, sides, snack, vegan, vegetarian
This is Amazing!!! So deelish, great texture and super good for you! This would make a great dish for kids to enjoy their veggies (or everyone for that matter!). You can make this even easier by buying the pre-cut squash, but even with peeling and cutting the squash this did not take too long. Very enjoyable and highly recommended! ENJOY
Gorgeous Color!
Maple Squash Mash
2 butternut squash, peeled, seeded, and cut into pieces
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons Earth Balance
1/2 teaspoon black pepper
- In a large saucepan, place squash and water (water comes halfway up squash). Cover and boil squash in water with 1 teaspoon salt until tender and drain.
- Purée squash, syrup, earth balance, pepper and salt in Vita-mix or food processor. Serve and super enjoy
March 20th is the 25th annual Great American Meatout!
19 Mar 2010 Leave a Comment
in In the News Tags: green, vegan, vegetarian
March 20th is the 25th annual Great American Meatout! It’s a day completely devoted to the plant-based diet!
Take a look at this whole article about the Great American Meatout in the Huffington Post’s Green section:
http://www.huffingtonpost.com/ellen-kanner/meatless-monday-great-ame_b_496508.html
All that you have to do to be part of it is go one day without meat! There will be people all over the world observing this day… It’s now the world’s largest diet education campaign!
Cheesy Baked Penne with Cauliflower and Crème Fraîche & VEGAN Version! SO GOOD!
18 Mar 2010 5 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: comfort food, entertaining, sauces, sides, snack, vegan, vegetarian
Who does not love Mac&Cheese? My friend Shalon gave me this recipe which she super enjoyed and I had to agree! Of course I made this Vegan so I could partake in all the fun and I am SOOO happy I did. Michael and I are obsessed with this dish! This made a huge batch and we were happy to have it to eat all week long Thanks Shalon!! YUM!!!!
Note: Daiya Cheese – Ummm have you tried this yet? It is ABSURDLY AMAZING! There has never been a Vegan Cheese this good! I have had it before at restaurants but this was my first time cooking with it. SO amazing!! It was easy to find at whole foods, so awesome!
SO Yummy!
Without Breadcrumbs - Look how cheesy!
Cheesy Baked Penne with Cauliflower and Crème Fraîche – VEGAN VERSION IN ITALICS AND BOLD
* 1 – 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
* 1 12oz can of diced stewed tomatoes (drained)
* 5 tablespoons butter (EARTH BALANCE)
* Coarse kosher salt
* 2 tablespoons all purpose flour
* 1 cup 1% lowfat milk (8th continent light soymilk)
* 21/2 cups coarsely shredded sharp cheddar cheese (DAYIA – Used 3 cups)
* 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese (Didn’t use)
* 1 cup crème fraîche (Tofutti vegan Sour Cream)
* 1 tablespoon dijon mustard
* 10-12 ounces penne (3 1/2ish cups) (Used 14.5 ounces high protein penne)
* 1 cup fresh breadcrumbs
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Reserve pot of water.
- Melt 2 tablespoons butter (earth balance) in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture.
- Melt 2 tablespoons butter (earth balance) in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in milk (soymilk). Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups cheddar cheese (daiya cheese); whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan (didn’t use), then crème fraîche (tofutti vegan sour cream) and mustard. Season with salt and pepper. Remove from heat and stir into pasta and cauliflower in the pot.
- Butter 13x9x2-inch glass baking dish. Spoon in pasta mixture and with 1/2 cup cheddar cheese (daiya cheese). Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan (didn’t use). Sprinkle crumbs over pasta.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
Clean Plates NYC 20% Off
17 Mar 2010 Leave a Comment
in In the News Tags: green
Clean Plates NYC, a guide to the healthiest, tastiest restaurants in Manhattan (for vegetarians and carnivores!), highlighting those that serve local, organic and sustainable foods.
In honor of St. Patrick’s Day, Clean Plates NYC wants to make green eating even easier in NYC and is offering 20% off + free shipping with code “eatgreen” at checkout: www.cleanplatesnyc.com
Mixed Veggies with Peanut Sauce (slow cooker style)
16 Mar 2010 1 Comment
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, quick and easy, sauces, sides, vegan, vegetarian
Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!
Mixed Veggies with Peanut Sauce (slow cooker style)
1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews
broad rice noodles – cooked
- Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
- Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
- In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
- Serve on top of rice noodles garnished with scallions and peanuts or cashews.
