Posts Tagged ‘soy cheese’
March 22, 2010 – Vegan Lasagna
Well, this was an inspiration due to my latest toy, a pasta maker. My wife rocks and allowed me to get this, since I told her that I was going to eat a lot of pasta the next few weeks and did not want to buy the pasta.
Little did I know this was her idea for an anniversary present, so I ruined it, and she had to resort to plan B…..and well, there really was not plan B. So she had to just come out and ask me what I wanted…sigh….. I guess next time I wont make a purchase so close to my anniversary…sorry Peanut!
Anyway, this was a combined effort, I did all the prep work and my wife took care of building it and placing it in the oven to cook.
It turned out pretty darn good, however I chose the smaller casserole dish, and I should of used my wife’s choice the 13X9 (I hate it when she is right about cooking, that’s my world!)
I made the lasagna by using a traditional pasta recipe that I have blogged about before: No Egg Semolina Pasta.
Once that was done, I started to prep the mix.
I hope I remember all the ingredients:
1 pkg firm tofu
3 cups defrosted frozen chopped spinach
3 tbsp Fresh parsley
6 cloves garlic diced
2 tbsp lemon juice
1/4 cup nutritional yeast
28 oz tomato sauce
1 tsp Basil
1 tsp oregano
Mix them all together thoroughly.
Put some tomato sauce on the bottom, and then put a layer of noodles.
Put a layer of the mix, then another layer of noodles and repeat until your pan is full.
The top layer you put the optional soy/rice mozzarella cheese and some more tomato sauce.
Bake for 40 minutes at 350.
Enjoy! Enjoy! Enjoy!
Feb. 21, 2010 – Vegan Tostadas (Soyless)
I found that www.vegweb.com has some amazing recipes. I continually find myself searching their immense database of ideas and always come up with several to choose from.
Tonight, my Tortilla Soup was not going to be enough, so I added some basic tostadas to finish this dinner.
This very simple item has lots of flavor and can be made in just a few minutes.
Vegan Soyless Tostadas
Ingredients (use vegan versions):
1 cup refried beans
3 tablespoons red enchilada sauce
2 avocados
1 roma, finely diced
ground cumin, lime juice, salt, pico de gallo seasoning (or cayenne if you can’t find it) to taste
4 tostada shells
shredded romaine or cabbage
finely diced red or green onions
cilantro (optional)
diced romas
jarred jalapeno slices
if necessary, whatever else floats your boat
Directions:
1) Make guacamole: Mash your 2 avocados in a bowl, add finely diced romas, a dash of lime juice (be careful not to add too much!), salt, cumin, and pico de gallo (to taste). Set aside.
2) Mix refried beans with enchilada sauce in a microwave safe bowl. Microwave for 2 minutes.
3) While beans are in the microwave prepare the rest of your veggies/ toppings.
4) Once beans are ready mix them around again. Spread beans over your tostadas first, then onions, cilantro, guacamole, lettuce, tomatoes, and jalapenos. Enjoy!
Source of recipe: I wrote this recipe.
Makes: 4 tostadas with some leftover guacamole, Preparation time: 5 minutes, Cooking time: 2 minutes
