Why head to an Italian restaurant when you can get the same comforts at home. And I would have never guessed that something like manicotti would be an option to me...equally delicious and loads healthier and more ethical. Everybody wins! As always, season to your liking with my suggested spices. I just add until it tastes right.
Sauce:
1 medium onion
2 TBSP olive oil
4-6 cloves garlic
1 good size jar tomato sauce
Enough water to "clean" out the jar
1 TBSP Italian Seasoning
1/2 tsp red pepper flakes
Salt and pepper to taste
Stuffing
1 lbs. firm tofu
1 10 oz package frozen spinach (thawed)
3-4 cloves fresh garlic - chopped
1/4 cup nurtritional yeast flakes
1 teaspoon sea salt & fresh ground black pepper
1 teaspoon oregano or Italian seasoning
3 or 4 tablespoon nice olive oil
1 package manicotti noodles
Topping (Optional)
Vegan Mozzerella cheese
Vegan Parmesean Cheese
Breadcrumbs
Mix equal portions together in a bowl and cover the top of the casserole.
Directions:
Remove tofu from water and put into food processor or bowl. Add spinach, garlic, salt, pepper, oregano, yeast flakes, and about 2 Tbsps olive oil. Pulse or mix by hand in bowl until well mixed and smooth, scaping sides of bowl. Taste. Adjust seasoning. Fill large zip lock or regular plastic bag w / mixture. Snip about a dime size hole in bottom corner. Pipe mixture into manicotti shells, filling compactly.
Ladle 1/2 sauce into a rectangular 8 1/2 x 11 (ish) size glass pan. Put stuffed manicoti into sauce. Top w / remaining sauce. Bake , covered 20 - 25 min. Remove cover and bake another 10 - 15 min, until nice and bubbly and a little crunchy. Let cool a bit and ENJOY!!
Tuesday, January 13, 2009
Green Bean Casserole..The Original Comfort Food
This is the first Christmas that I experienced as a vegan. There are just some things that make Christmas Christmas, right? For me, it's green bean casserole. That's where the idea began, and I was pleasantly surprised at what I got. It was exactly what I was looking for, and now that I know how to make it it has become a popular side dish at my house. As always, season according to taste. Use my spicing framework as a basis. I generally continue to season to taste the entire time I am cooking.
This recipe is done in three steps: making the "Buttermilk" White Sauce, blanching the green beans, and "casseroling" it.
"Buttermilk" White Sauce
2 TBSP vegan margarine
1/4 cup flour
2 cups soy milk, room temperature
1 TBSP white vinegar
1 TBSP Ranch dressing mix ** (Hidden Valley is NOT Vegan)
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 tsp Mrs. Dash
Melt the butter in a medium sized heavy saucepan over medium heat, whisk in flour until smooth. Cook for 1 minute, whisking constantly. In a seperate bowl, add one tablespoon white vinegar to the soy milk and stir to combine. Gradually whisk in the soy milk mixture, cooking over medium heat and whisking contantly until it is thickened significantly and bubbly. Remove from heat and add the remainder of the items, seasoning to taste.
Blanched Green Beans
1 1/2 lb fresh green beans, trimmed
Cook the green beans in boiling, salted water to cover for 4-6 minutes. This cooking time will leave the beans still crunchy, so cook it longer if you prefer. Either use immediately or plunge into an ice bath to stop the cooking process.
"Casseroling" It
Buttermilk White Sauce
Blanched Green Beans
1 cup french fried onions, from the can, crushed
1/2 cup Japanese breadcrumbs (Pancho) - or more
1/2 cup pecans, chopped - or more
Preheat the oen to 350 degrees. Stir together white sauce and green beans. Place the mixture in a greased 13 x 9 inch pan. Combine the French fried onions, breadcrumbs, and pecans and spread over the green bean mixture to cover. Be as liberal with this mixture as you please. I personally probably use more than the base suggestion of 1/2 cup pecans. Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
This recipe is done in three steps: making the "Buttermilk" White Sauce, blanching the green beans, and "casseroling" it.
"Buttermilk" White Sauce
2 TBSP vegan margarine
1/4 cup flour
2 cups soy milk, room temperature
1 TBSP white vinegar
1 TBSP Ranch dressing mix ** (Hidden Valley is NOT Vegan)
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 tsp Mrs. Dash
Melt the butter in a medium sized heavy saucepan over medium heat, whisk in flour until smooth. Cook for 1 minute, whisking constantly. In a seperate bowl, add one tablespoon white vinegar to the soy milk and stir to combine. Gradually whisk in the soy milk mixture, cooking over medium heat and whisking contantly until it is thickened significantly and bubbly. Remove from heat and add the remainder of the items, seasoning to taste.
Blanched Green Beans
1 1/2 lb fresh green beans, trimmed
Cook the green beans in boiling, salted water to cover for 4-6 minutes. This cooking time will leave the beans still crunchy, so cook it longer if you prefer. Either use immediately or plunge into an ice bath to stop the cooking process.
"Casseroling" It
Buttermilk White Sauce
Blanched Green Beans
1 cup french fried onions, from the can, crushed
1/2 cup Japanese breadcrumbs (Pancho) - or more
1/2 cup pecans, chopped - or more
Preheat the oen to 350 degrees. Stir together white sauce and green beans. Place the mixture in a greased 13 x 9 inch pan. Combine the French fried onions, breadcrumbs, and pecans and spread over the green bean mixture to cover. Be as liberal with this mixture as you please. I personally probably use more than the base suggestion of 1/2 cup pecans. Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
Avocado Bread...Don't Be Scared...
Yes, I am like you... I saw the idea and was a bit disgusted. Then I suggested the idea to my parents and THEY were disgusted. But then I tried it... And tried it again... mainly because I could not get enough of this little slice of heaven. It was NOTHING like I thought it would be. Delicious....delicious like peanut butter from the jar or the first sip of a very cold beer on a patio on a hot day. And this isn't BREAD BREAD. Think banana nut bread or zucchini bread.
2 1/2 cups whole wheat flour, sifted
1/2 cup chickpea(garbanzo bean) flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2 cups vegan sugar
1/2 teaspoon cinnamon
1 teaspoon salt
3 non-eggs (I use Ener-g egg replacer)
3/4 cup canola oil
1/2 cup water
1 cup well mashed avocado
3 teaspoons vanilla
2 cups chopped walnuts
Directions:
Preheat oven to 350 degrees.
Beat together "eggs", vanilla, and sugar. Add avocado and oil and blend until smooth. Add all sifted dry ingredients slowly. Using a mixer, cream the mixture together, adding the 1/2 cup water, until it is silky like. Stir in the nuts. Pour the whole mixture into a lightly greased, loaf pan. Bake for 75-90 minutes at 350 degrees depending on your oven. This is a very thick bread, so it takes a long time to cook. When it is done, the top will be somewhat sweet crusty and a wooden toothpick comes out clean. Let it cool before slicing. Voila!
2 1/2 cups whole wheat flour, sifted
1/2 cup chickpea(garbanzo bean) flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2 cups vegan sugar
1/2 teaspoon cinnamon
1 teaspoon salt
3 non-eggs (I use Ener-g egg replacer)
3/4 cup canola oil
1/2 cup water
1 cup well mashed avocado
3 teaspoons vanilla
2 cups chopped walnuts
Directions:
Preheat oven to 350 degrees.
Beat together "eggs", vanilla, and sugar. Add avocado and oil and blend until smooth. Add all sifted dry ingredients slowly. Using a mixer, cream the mixture together, adding the 1/2 cup water, until it is silky like. Stir in the nuts. Pour the whole mixture into a lightly greased, loaf pan. Bake for 75-90 minutes at 350 degrees depending on your oven. This is a very thick bread, so it takes a long time to cook. When it is done, the top will be somewhat sweet crusty and a wooden toothpick comes out clean. Let it cool before slicing. Voila!
Sunday, January 4, 2009
Da Bomb Basil, Tomato, and Garlic Bruschetta
Warning: Once you put one of these in your mouth, you just can't stop popping them. Serve them as an appetizer, but be aware that you might be full before the main course. And word to the wise... I know that the San Marzano tomatoes are expensive, but don't skimp...it helps to really make this dish. Also, I would prepare the tomato mixture a few hours ahead of the time you plan on serving it in order to allow the flavors to marry. Right before serving, toast the bread, top it with the tomato yumminess, and voila!
1 loaf of thin, crusty, French baguette
1-2 cloves of garlic
1 28oz can San Marzano tomatoes, drained and diced
6 roughly torn large basil leaves
3 TBSP olive oil
1 head of roasted garlic
A splash of balsamic vinegar (optional)
Salt and freshly cracked black pepper to taste
Preheat oven to 425 degrees. Cut off the top of the head of garlic, drizzle with olive oil, wrap in aluminum foil, and bake for 45 minutes or until golden and caramalized. Set aside to cool.
Thinly slice your baguette into little rounds and line them all on a cookie sheet or baking pan. While the garlic is in the oven, toast the bread rounds until they are browned on each side. This will take less than 8 minutes, so watch them carefully so they don't over toast. They will be crunchy when you take them out. Working quickly, rub each hot bread round with the garlic clove until one side has been completely covered. Set aside.
In a medium sized bowl, combine tomatoes, basil, olive oil, balsamic vinegar, roasted garlic, and salt and pepper. Let this mixture set for a few hours in order for the flavors to marry.
Top each toasted bread round with the tomato mixture and serve. Stand back so you aren't trampled when folks run back for more.
Wild Stuffed Roasted Squash
This dish is DELICIOUS and impressive!! This would be a perfect main dish or side to anyone having guests over or for the holidays. The rice mixture is so great alone for those who are a little apprehensive about squash. This is becoming a main staple in my dinner rotations.
2 acorn squash
1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/2 cup chopped walnuts
1 1/4 teaspoon dried tarragon
1 1/4 teaspoon dried sage
a dash of garlic powder and salt
ground black pepper to taste
Directions:
Preheat the oven to 400 degrees.
Start cooking the rice according to package directions, but dissolve one veggi bouillon cube for every cup of water the package cooking directions call for. This step generally takes up to 50 minutes, so the rice will cook pretty much the entire time that the squash is roasting.
Cut the squash in half and scoop out the seeds. Put a little oil or butter on the cut sides and place them flesh down on a cookie sheet. Roast them for one hour, or until they collapse easily when pushe'd with a wooden spoon.
Chop the onion, celery, and walnuts. About 15-20 minutes before the squash is complete, heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.
Turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. Add the cooked rice to the onion mixture and allow the flavors to all blend.
Allow the squash to cool for 5 or so minutes, stuff the center hole with the rice mixture and enjoy!!
2 acorn squash
1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/2 cup chopped walnuts
1 1/4 teaspoon dried tarragon
1 1/4 teaspoon dried sage
a dash of garlic powder and salt
ground black pepper to taste
Directions:
Preheat the oven to 400 degrees.
Start cooking the rice according to package directions, but dissolve one veggi bouillon cube for every cup of water the package cooking directions call for. This step generally takes up to 50 minutes, so the rice will cook pretty much the entire time that the squash is roasting.
Cut the squash in half and scoop out the seeds. Put a little oil or butter on the cut sides and place them flesh down on a cookie sheet. Roast them for one hour, or until they collapse easily when pushe'd with a wooden spoon.
Chop the onion, celery, and walnuts. About 15-20 minutes before the squash is complete, heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.
Turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. Add the cooked rice to the onion mixture and allow the flavors to all blend.
Allow the squash to cool for 5 or so minutes, stuff the center hole with the rice mixture and enjoy!!
Lemon Caper Spaghetti Squash... Who Knew?!?
Imust admit...the idea of spaghetti squash always grossed me out. Truthfully, until my most recent experimentation with squash, the idea of squash really kind of grossed me out. I have seen the light. I can't seem to get enough of squash now - and this is one of my new favorites.
1 small spaghetti squash
2 tablespoons extra-virgin olive oil 2 TBSP non-hydrogenated, vegan margarine
2 tablespoons drained capers 1
diced zucchini (green rind mostly)
1 diced red bell pepper
the juice of 1 full lemon
4 tablespoons chopped flat-leaf parsley
3 chopped Roma tomatoes
salt and pepper
Directions:Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don't have to make a tight seal but you don't want it too loose. Bake the squash until the squash "flesh" (sorry to use the "f" word) is done and can be easily scrapped out with a fork, about 40-45 minutes. Scrape out the spaghetti strings and put them aside.
Melt the margarine in a large pan and add the zucchini, bell pepper and capers, cooking them until they're tender. Stir in the lemon juice, parsley and season with salt and pepper. Once the mixture is to taste, mix in the squash and tomatoes. Once completed, place in the refrigerator for up to one hour and enjoy!!
I think that this dish is best served cold, but that is your choice.
1 small spaghetti squash
2 tablespoons extra-virgin olive oil 2 TBSP non-hydrogenated, vegan margarine
2 tablespoons drained capers 1
diced zucchini (green rind mostly)
1 diced red bell pepper
the juice of 1 full lemon
4 tablespoons chopped flat-leaf parsley
3 chopped Roma tomatoes
salt and pepper
Directions:Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don't have to make a tight seal but you don't want it too loose. Bake the squash until the squash "flesh" (sorry to use the "f" word) is done and can be easily scrapped out with a fork, about 40-45 minutes. Scrape out the spaghetti strings and put them aside.
Melt the margarine in a large pan and add the zucchini, bell pepper and capers, cooking them until they're tender. Stir in the lemon juice, parsley and season with salt and pepper. Once the mixture is to taste, mix in the squash and tomatoes. Once completed, place in the refrigerator for up to one hour and enjoy!!
I think that this dish is best served cold, but that is your choice.
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