Quinoa Vegetable Stuffed Portobello Mushroom on a Bed of Godliness Recipe

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Ingredients:

  • Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)
  • 6 small Portobello mushrooms (you can use big ones)
  • 1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)
  • Yellow Squash cut into small pieces
  • Carrot, peeled and cut into small pieces
  • 1/4 of an onion, chopped into small pieces
  • nutritional yeast
  • salt, garlic powder and pepper
  • lettuce, washed and places nicely around the plate
  • tomato, sliced
  • garlic and onion chives, basil
  • sprouts

*directions to cook Quinoa perfectly:

you may rinse quinoa first, but I not.

1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)

add salt to the quinoa water when ready to cook

To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.

set aside quinoa

Directions after cooking Quinoa:

wash mushrooms and take out the steam and clean out the center

chop all your vegetables (onion, carrot, squash) and add the quinoa

sprinkle garlic powder, nutritional yeast, pepper and salt also, add chopped finely garlic and onion chives into the mixture and mix.

Stuff the mushroom with the mixture stuffing without breaking the mushrooms

oil the backing dish and preheat the oven to 325-350

place the stuffed mushrooms in the baking dish and cover with foil.

once oven is hot, bake for 2–25 minutes.

in the meantime, place lettuce, basil, tomato and sprouts on the dinner plates…

once mushrooms are cooked,

place them on the plate and serve hot.

enjoy!

VEGAN “CHICKEN” & Broccoli CASSEROLE recipe

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)


3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

“Chicken” Salad

 

Ingredients:

Directions:

Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.

Enjoy.

 

 

Chinese Potstickers

Chinese Potstickers

Ingredients:

  • 8oz tofu crumbled
  • one carrot, peeled and chopped
  • one zucchini, chopped
  • a couple of button mushroom, chopped
  • one celery, chopped
  • handful of broccoli, chopped
  • fresh cilantro
  • 1/4 tsp salt and pepper
  • 1 tbsp of soy sauce or BRAGGS
  • 1/2 tbsp vinegar
  • 1/2 tbsp nutritional yeast

Mix ingredients for the filling in a bowl. Place a spoon full in the mix into the center of the pot-sticker. wet the sides and gentle press together.

Fry: heat 2 tbsp of oil in a large skillet. Add closed pot-stickers. brown on each side. Pour 1/3 of water and cover lid. lower the flame and wait until all the water has been absorbed.

Serve while hot with your favorite sauce.

Quinoa with butternut Squash

Butternut Squash and Quinoa Recipe

Ingredients:

  • 10 ounces butternut squash (about 2 cups)
  • 1 teaspoon orange juice
  • 1 cup quinoa
  • 1/4 cup chopped shallots
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 2 1/2 cups vegetable broth
  • salt and freshly ground pepper, to taste
  • 1 teaspoon minced fresh chives (optional)

Directions:

  1.  Pre-heat oven to 400F. Cut the squash in half and scrape out the seeds and strings. Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of orange juice. Place them on a non-stick baking sheet, sprinkle with a little salt and pepper, and bake for 25 minutes, stirring halfway through.
  2. Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the fresh thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 30 minutes.  Season to taste with salt and pepper.

I wish I had pine nuts available tonight, but I didn’t!~

AWESOME vegan Veggie Pasta BAKE excellent recipe

Oh my goodness… I was not at all in the mood to cook tonight, but I found myself motivated by the idea of a baked pasta… I looked into my fridge to see what we had in the veggie bin… and the idea hit me… this is what I did…

Ingrediants:

  • pasta
  • olive oil
  • chopped tomatoes with juice.. 2-3 tomatoes
  • 1 pepper if you like – I don’t because my kids eat it..
  • 1 carrot
  • 1 onion
  • a bit of cauliflower
  • one stick of celery
  • a bit of broccoli
  • a zucchini / squash
  • garlic – I use 5 cloves.. but that’s a lot
  • herbs: fresh thyme, oregano, sage, parsley, basil, garlic chives (whatever you have)
  • tofu – one block – FIRM or Extra FIRM
  • red wine vinegar
  • pinch of sugar

I cook my pasta with boiling water salt and a bit of oil.. drain pasta when ready and wash with cold water.. set aside

wash your veggies and cut them into bite sized pieces..

Heat the oven to 425

on the stove: Add oil to pan and saute onion and garlic for 2 minutes then add all other veggies…

cook for 5 minutes.. about maybe 8-10

add tomatoes with juice, sugar and vinegar.. saute for another 15 minutes. Then, add tofu cubes. Mix.

add veggie stock or water if it gets dry

Add pasta to the veggies… mix.. cook for 2-3 minutes..then add herbs

transfer to a baking dish.

bake at 425 for 10 minutes and lower heat to 320 and cook for 25 more minutes…..don’t let it burn!

add fresh parsley on top.. and serve..

Baked Marinaded Tofu Steaks with Brussels Sprout, Zucchini & Shallots with Rice & Gravy Recipe (Vegan)

Baked Tofu with Marinade with Brussels Sprouts, Zucchini and Shallots with Rice

Baked Tofu:

One 14 oz block extra firm tofu, drained
1 tiny garlic clove, peeled

For the marinade

1 tablespoon vegetable oil
3 tablespoons light soy sauce
2 garlic cloves – sliced
A pinch of dried Italian seasoning – optional
Cracked black pepper

Cut the tofu vertically in half. Then cut each half widthwise into two pieces. You will have 4 tofu pieces. Using a kitchen towel, pat the tofu pieces to absorb as much moisture as you can.

Make 2 small slits on top of each tofu piece. Thinly slice the garlic clove into 8 slices. Insert one slice of garlic into each slit on the tofu. Skip this step if you don’t like garlic.

Whisk together all marinade ingredients and pour into a dish. Place the tofu slices in the dish with the marinade. Carefully flip the tofu pieces so they are covered all over by the marinade. Let the tofu marinade for about 15 minutes.

Pre heat oven to 350f

Remove the tofu pieces from the marinade and place on a non-stick baking dish. Bake for about 1 hour and 15 minutes, flipping the tofu pieces every 20 minutes. Cooking times will vary depending on your oven and thickness of tofu slices.

Tofu is done when it is firm and browned all over.

Brussels Sprouts and Zucchini

1 lb Brussels sprouts
2 small shallots ( or substitute yellow onions)
2 medium zucchini
3 small carrots pealed and chopped
1/2 tbsp nutritional yeast
good quality olive oil
salt and pepper
Wash the Brussels sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
Slice the shallot very thin. Cut the zucchini into slices.
Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts and add nutritional yeast and mix.
Cook for a couple of minutes then add the zucchini and carrots.
Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes

Enjoy!


Vegan Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce Recipe

Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce

Ingredients:

Cabbage Rolls:

- one head of cabbage

- 1 cup of cooked rice

-1 cup (package) of cooked (fried) tofu – spiced up with favorite spices (garlic, salt, pepper)

- A few carrots chopped to bite size

- 1 zucchini chopped to bit size

- one mushroom, chopped

- 1/4 cup of red onion, chopped

- garlic cloves, chopped (or minced)

Sauce:
- 2 tins of low sodium tomato sauce (the kind with just tomatoes…nothing fancy)
- 1 the juice of one large lemon
- 1 tsp of fresh dill
- 2 tbsp of maple syrup
- pepper to taste
- 2 tbsp of garlic powder
First boil the head of cabbage until layers come off easily, then soak layers in cold water until ready to use.
Take your veggies, onions and spices and fry in an oiled skillet just brown on both sides
combine cooked veggies with cooked rice and cooked tofu.
Spoon desired amount for each cabbage up and tuck and roll until finished.
Place the cabbage rolls in an oven sake container and cook in a preheated oven: 350 degrees for 40 minutes
for sauce:
Combine all ingredients and heat on low heat until ready – poor on top

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Vegan Green Bean Casserole – EXCELLENT!!! 5 Stars!!! by fatfreevegan

 

made originally by www.Fatfreevegan.com

 

Green Beans 

2 quarts water

1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
 

Mushroom Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and Trumpet mushrooms)
5 cloves garlic, minced                                                                                                                                                                                                                                                                                                                                                                                                 1 tablespoon Nutritional Yeas
generous pinch cayenne pepper
Salt
Freshly ground pepper
2 tablespoons flour
3/4 cup vegetable broth (I used some of the brine from the cooked green beans)
1/2 tablespoon apple cider vinegar
3/4 cup soy creamer (or soy milk)
Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
pinch of salt
pinch of freshly ground black pepper
1 3-ounce can of French fried onions

Green Beans

Bring the water to boil in a large pot. While its heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Mushroom Sauce

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

Assemble:

Put the green beans into an oiled casserole dish and top with mushroom sauce and the onion mixture on top of it all evenly. Bake at 375 F for about 25 minutes.

 

please check out my favorite recipe blog: Fat Free Vegan

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