Vegan Eggplant and Ricotta Bake

Of course this is not Dairy Ricotta – but it is a deelish vegan alternative! You can use this mixture for lasagna or manicotti, etc.

It is also great to be able to bread the eggplant and and broil it (of course waaaaay healthier than frying them!) I bet this would have been extra insane with a sprinkling of daiya cheese on top…next time 🙂

Vegan Eggplant and Ricotta Bake

1 large eggplant, sliced medium thin
4 cups bread crumbs
3 Ener-G Eggs
2 cups tomato sauce
dried mixed Italian herbs

Vegan Cheese Ricotta

1 block extra-firm tofu
1 Tbs. lemon juice
2 Tbs. nutritional yeast
1 Tbs. garlic powder
3 Tbs. vegenaise
1 Tsp. Each dried Parsley, Marjarom, Basil and Chives

  1. Make the Vegan cheese ricotta. Crumble the tofu and make sure it is fine, no big pieces – looks like ricotta. Add the herbs and vegenaise, which makes it super creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper and mix well.
  2. In two separate bowls, put the bread crumbs (also, herbs and salt and pepper) and Ener-G eggs and take each slice and coat in the egg mixture and then in crumbs.
  3. You could fry the eggplant or to keep it Much healthier broil the coated slices for 2 minutes on each side.
  4. Use an 8×8 glass baking dish and layer some sauce on the bottom. Then cover the bottom with layers of eggplant and the tofu. Pour on a little more sauce and a drizzle of olive oil and repeat the process. When you have two layers, cover with tin foil and bake for 25-30 minutes. Enjoy!

Vegan 7 Layer Dip

I like to go to and host parties — and around this time its all about Football!!

GO J-E-T-S!!!!!!!!

I always want something yummy that everyone will like but of course want to keep it vegan. This was actually beyond deelish and people were bumping their hands to get in there for more 🙂

Hosting a Championships or Super Bowl Football party? Or just attending one and need a fabulous dish to bring….try this one out and let me know what you think. I am sure you and everyone else will be super delighted!!!

with cheese layer, after baking

before cheese layer and baking

Vegan 7 Layer Dip

1 (16-ounce) can vegan refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers vegan sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1 can sliced black olives
5 tomatoes, chopped
2 cups shredded cheddar daiya or other vegan cheddar cheese

  1. Preheat the oven to 350 degrees.
  2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
  3. Spoon avocados into a bowl and mash with the lime juice. Spread on top of the refried beans.
  4. Stir together the sour cream and taco seasoning, and spread over the avocado.
  5. Sprinkle the chiles over the sour cream, and top with a layer of black olives.
  6. Add the tomatoes, and sprinkle with the cheese.
  7. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
  8. Serve warm or at room temperature.

Cucumber, Watermelon & Soy Feta Salad

I was talking about my Watermelon & Mint Salad with my friend Alex. He suggested a watermelon and cucumber salad! YUM! I love both ingredients so much! Such a refreshing salad 🙂 I also had wanted to try this yummy soy feta out and it was a perfect addition to this salad. Great idea Alex, Thanks!

Cucumber, Watermelon & Soy Feta Salad

4 cups of watermelon, chopped
2 cucumbers, peeled and chopped
soy feta, chopped

Combine everything together and enjoy! Would be yummy with mint as well.

Quick, Easy & Healthy Vegan Mac & Cheeze

This was so super fast and I whipped it up with ingredients I had in the house. Love that! I bet this would be great for kids and those peeps who are not into their veggies. The squash is just folded right into the cheeze sauce, perfecto!

Quick, Easy & Healthy Vegan Mac & Cheeze

1 lb. whole wheat/quinoa or rice rotini
1 cup soymilk
12 oz package frozen or canned butternut squash
2 cups Cheddar Daiya
1 tsp salt
1/2 tsp dry mustard
pepper to taste

  1. Prepare pasta according to package and Pre-heat oven to 375 degrees
  2. In a medium saucepan, simmer soymilk with butternut squash until combined
  3. Remove from heat and mix with Cheddar Daiya, 1 tsp salt, 1/2 tsp dry mustard and pepper to taste
  4. Pour drained pasta into a baking dish and stir in cheeze mixture
  5. Bake at 375 degrees for 20 min
  6. ENJOY

Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce

This was surprisingly easy to make and deelish! Michael and I both loved it so much!! I would say double this recipe as it will go FAST 🙂 This dish is hearty with great flavor. This is definitely a great dish for people transitioning to a vegan diet, meat-eaters you want to impress with how deelish vegan food can be, and of course Vegans will love this too!! So yum!!!

I added my go-to pan-fried tofu to this dish. As far as I know, it is the best way to make tofu that is super tasty! The crust is perfect!! You can always change up the spices to suit any meal 🙂

Before the Sauce

Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Adapted from a recipe on http://www.thekitchn.com/

Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard or kale
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup light coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
1 lb extra firm tofu
1 1/2 tablespoons vegetable oil
dash of salt
dash of cayenne
sprinkling of Daiya/Italian – Mozzarella Blend

  1. Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
  2. Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
  3. Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
  4. Check on the tomato sauce. Stir in fresh thyme and continue to roast.
  5. Drain, blot and press Tofu to release liquid. Slice into 1/2″ cubes.
  6. Heat vegetable oil on medium-high heat in a non-stick pan and add tofu, sprinkling with salt and cayenne. Let tofu sizzle for 6 minutes without stirring until a crust forms. Turn tofu over and cook for another 4-5 minutes. Remove from pan and train.
  7. In the same pan heat 1 tbs. olive oil on medium heat. Slice polenta in 1/2″ thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
  8. To serve: spoon about 1/3 cup of beans on a place, 1/3 cup of tofu. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and a sprinkling of daiya cheese and enjoy!

VEGAN CHIK’N CASSEROLE

The word casserole is so funny to me, it brings me right to the 1950’s in my mind with horrible thoughts of tuna casserole dishes. But I can assure you this is a deelish, compassionate one dish wonder! YUM!! I always LOVE Bryanna’s recipes! Her Bechamel sauce is divine!! Super versatile and super deeeeelish! Great to have a vegan recipe for this 🙂

VEGAN CHIK’N CASSEROLE
Adapted from Bryanna’s Vegan “Chicken” Divan Casserole
Serves 6-9

  • 2 lbs. broccoli, cut into small pieces and steamed crisp-tender
  • 2 cups grated vegan “cheddar” (preferably Daiya cheese)
  • 3-4 cups strips of any vegan “chicken” substitute (I used Morningstar Farms Meal Starters Chik’n Strips)
  • 2 Tablespoons Earth Balance
  • 6 cloves garlic, minced
  • salt and freshly ground pepper
  • 2 cups vegan white sauce or Bechamel sauce(Bryanna’s Recipe is below)
  • 1 cup Tofu Sour Creme
  • 1 Tablespoon lemon juice
  • 2 cups bread crumbs
  1. Preheat the oven to 400 degrees F.
  2. Saute the “chicken” sub in a large pan with the Earth balance and chopped garlic.
  3. Spread the steamed broccoli in the bottom of 9 x 13″ baking pan. Cover that with the “chicken” sub. Sprinkle with salt and grind pepper over that to taste. Spread 1 cup of the vegan “cheese” over the top (save the other half for the top of the finished casserole).
  4. Mix the bechamel sauce with the sour creme and lemon juice, stirring well. Drizzle this evenly over the casserole and smooth it out. Sprinkle evenly with the breadcrumbs and then spread, sprinkle or dot with the remaining “cheese”.
  5. Bake for 20 minutes and serve hot.

BRYANNA’S DAIRY-FREE BESCIAMELLA (BECHAMEL OR WHITE SAUCE)
makes 2 cups

  • 2 Tablespoons dairy-free margarine or extra-virgin olive oil
  • 1 and 1/2 to 3 Tablespoons unbleached flour (depending on thickness desired)

Blended Mixture:

  • 1 cup soy, almond, or rice milk
  • 1/2 cup extra-firm SILKEN tofu or regular medium-firm tofu, crumbled
  • 1/2 cup water
  • 1 “chicken-style” vegetarian broth cube (or enough for 1 cup of liquid), crumbled
  • 1/2 teaspoon salt
  • a large pinch EACH of freshly-grated nutmeg and white pepper
  1. Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth.  Set aside.
  2. Melt the margarine in a medium, heavy saucepan and whisk in the flour.  Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white “roux”).  Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot.  Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes.  Whisk in the nutmeg and pepper.

Raise-the-Roof Sweet Potato Vegetable Lasagna

This recipe was amazing and unbelievably low in fat! So many veggies and such a great idea for the sweet potato layer! And literally the only fat in the dish was from the tofu and daiya cheese, amazing! Also no need to buy no-boil noodles as these came out great and were completely cooked through.
The author loves it so much that he served it at his own wedding!

vegan cheesy goodness!

assembled before adding the cheese layer

Raise-the-Roof Sweet Potato Vegetable Lasagna
Recipe altered from Engine 2 Diet
  • 1 onion, chopped
  • 1 small head of garlic, all cloves chopped or pressed
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn, rinsed and drained
  • 1 package Silken Lite tofu
  • ½ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce
  • 2 boxes whole grain lasagna noodles
  • 16 ounces frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 1/2 cup daiya cheese – I used both cheddar and mozzarella
  1. Pre-heat oven to 400 degrees.
  2. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
  3. Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
  4. Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with daiya cheese.
  5. Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Makes 10 – 12 servings of sweet potato lasagna.

uncooked

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