11 Jul 2012
in Meat Alternatives, Sprouting, Vegan Appetizers, Vegan Baking, Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: bake, Baking, basil, blog, Carrot, delicious, Dinner, Easy, excellent, garlic chives, healthy choices, how to cook quinoa, Krista Lawhon, lettuce, Mushroom, Onion, onion chives, portobello, Quick, quinoa, Recipe, sprouts, squash, stuffed, supper, Vegan, Vegetarian
- 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
*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.
04 May 2012
in Meat Alternatives, Vegan Baking, Vegan Main Meals, Vegan Pestos and Sauces
Tags: alphebet pasta, blog, broccoli, brocoli, Casserole, cheese, cheeze, Chicken, cooking, Dinner, excellent, feel good, fresh herbs, garlic, home cooked, home-made, homemade, kid, kids friendsly, meals, meat alternative, Nutritional Yeast, Pasta, Quick, Recipe, seasons, Vegan, Vegetarian, warm, wife
VEGAN “Chicken” & Broccoli CASSEROLE
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.
22 Oct 2011
in Soy Beans & Tofu, Vegan Baking, Vegan Main Meals
Tags: awesome, bake, Baking, Best, comfort food, dairy-free, Dinner, excellent, garlic, healthy, kreations, Krista Lawhon, no dairy, Pasta, Recipe, recipes, tofu, Vegan, Vegetables, Vegetarian
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…
- 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..
23 Sep 2011
Tags: cooking, Dinner, hardcore, healthy, herbivore, Krista Lawhon, Quick, recipes, Vegan, Vegetables, Vegetarian
Krista’s Mushroom Potato Stew – Slow Cook’n
1 1/2 medium onion, finely chopped
5 cloves garlic, crushed or minced
4 large potatoes, scrubbed and cubed
2 carrots, pealed and chopped
1 (8 ounce) sliced organic button mushrooms
2 bay leaves
1 (8 ounce) can tomato sauce
2 cups water
2 tablespoons vegan Worcestershire sauce
3/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano
1 teaspoon black pepper, divided
1 cup of peas… add later..
1. Line the bottom of slow cooker with the onions. Add the garlic on top of the onions, but be sure the layer of onions is thick enough for the garlic not to fall through.
2. Add potatoes and carrots. Add the mushrooms to the top of the other vegetables. Add the bay leaves. At this point, mix in a bowl….the tomato sauce, water, Worcestershire, thyme, oregano and 1/2 the pepper in bowl. Stir well and pour over veggies.
3. Cover and cook on low for 6-8 hours. At the end of that time, stir cooker contents; add peas and the remaining black pepper.
05 Aug 2011
in Meat Alternatives, Vegan Soups
Tags: beans, crock pot, Dinner, food, healthy, lentils, meal, no meat, red lentils, slow cooker, soak, soup, Vegan, vegartain, Vegetables
The beans and lentils I used:
- kidney bean, red bean, garbanzo bean, lava bean, black bean, green lentil, red lentil and brown lentil
however, use what you like.. any and all will work..
1.) Wash and Soak beans and lentils over night..
2.) morning: Rinse and pour all into your slow cooker
3.) poor safflower oil – oh about, 1/2 cup.. up to you..
3.) add vegetables if you like.. this time, I did not.. but you may)
4.) add fresh herbs.. I like oregano, tarragon and thyme.. but use what you have.. or dry herbs are fine too..
5.) sea (mineral) salt and black pepper…
6.) I also add: dry mustard, celery seed, garlic, onion, chili peppers
7.) add your favorite bouillon ( I use non-”beef” but up to you)
8.) fill to the rim with clean water.. mix and turn on low all day..
later on that night.. enjoy!
19 Jun 2010
in Meat Alternatives, Vegan Main Meals, Vegan Soups
Tags: Dinner, Easy, fast, garlic, heathy, home-made, Main Meal, olive oil, Quick, quinoa, Recipe, Seitan, simple, soup, stew, vega, vegetable broth, Vegetables, Vegetarian
Quinoa Seitan Vegetable Stew
This recipe is simple and quick to make…. a sure win! Warm, filling and so so so good for you.
Things you’ll need:
Quinoa, Veggies, Seitan, garlic, olive oil, salt pepper, veggie broth, seasonings of your choice.
First things first: Rinse the Quinoa well and soak for 10 minutes and drain. To cook the Quinoa, take 1 cup quinoa and 1 1/2 cups cold water. Then,
- Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
- Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer
- Cook for 15 minutes
- Remove quinoa from heat and allow to sit five minutes with the lid on
- Fluff quinoa gently with a fork
Take your Seitan, cut into bit sized pieces and sear both sides in a pan with olive oil. You may add Braggs (soy sauce, Worcestershire) if you want. This will take about 5 minutes.
Then, cut up what ever veggies you have into bit sized pieces. Heat olive oil in a pan and add veggies and garlic.
In a few minutes, add some water or veggie stock. Just a bit and cover with a lid. Cook for about 3 minutes and turn off heat.
Prepare veggie broth on your stove. Add quinoa, seitan and veggie mixture to the soup… you may add any seasons you like.. salt and pepper, for me, is a must.
Hearty, yummy and warm!
Please enjoy.. I added saltines cracks with ours. please be as creative as you can when making this. Add whatever seasonings you want to the quinoa and the soup. You can add green onions on top for a nice spicy touch!
04 Mar 2009
in Meat Alternatives, Vegan Main Meals, Vegan Pestos and Sauces
Tags: "meat" loaf, Dinner, entree, excellent, Fat Free Vegan, gravy, healthy, Krista Lawhon, main, meal, Mushroom, Nutritional Yeast, Quick, Recipe, Seitan, Susan Voisin, TVP, Vegan, Vegetarian, yummy
This was posted at Fat Free Vegan …I made a few changes, which are noted.
2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs - I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil
(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional
Preheat oven to 375 degrees.
1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.
2. Add remaining ingredients, except topping. Mix well
3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.) Bake 40-45 minutes.
4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)
Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.
Fat-Free Mushroom Gravy
1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water
Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.
Add arrowroot mixture a little at a time, stirring constantly until thickened.
Use on meatloaf, potatoes, biscuits, etc.
28 Oct 2008
in Vegan Main Meals, Vegan Pestos and Sauces
Tags: Cauliflower, cauliflower sauce, Chickpeas, Dinner, Easy, excellent, Fatfree Vegan, Garbanzo Beans, Green Beans, Main Meal, meal, onion relish, Potatoes, Recipe, relish, sauce, Spicy, Unique, Vegan, Vegetarian
Green Beans, Potatoes and Garbanzo Beans and Cauliflower Sauce Recipe with
Spicy Onion Relish
I modified a recipe I got from Fatfree Vegan Kitchen
For the original recipe click here:
The Original Recipe from Fatfree Vegan Kitchen
- 1 small head cauliflower, cut into pieces
- 3 1/2 cups water + reserve (water) from Garbanzo Beans
- 4 large cloves garlic, chopped
- 2 bay leaves
- 1 tablespoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon white pepper
- 1 teaspoon salt, or to taste
- 1 cups cooked garbanzo beans
- 2-3 medium red potatoes, chopped into 1/2-inch cubes
- 2 cups sliced green beans, fresh, cut into bite-size pieces
- 1/2 cup plain soy milk
- 1 tablespoon fresh lemon juice
Spicy Onion Relish:
- 1 large onion, minced
- 4 teaspoons fresh lime juice (or lemon)
- 1/2 teaspoon paprika
- 1/2-1 teaspoon cayenne pepper (or to taste)
- salt to taste
Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.
Remove the bay and curry leaves, and puree everything else in a blender.
Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.
Add the soymilk and lemon juice, stir, and cook for 5 more minutes.
Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.
I served all of this over left over brown rice that I had made a few days ago.
27 Aug 2008
in Vegan Main Meals
Tags: Bragg's Amino Acids, Dinner, Easy, Fun, Healthy Mean, Irish, Potato, Quick, Recipe, Shepard's Pie, St. Patty's Day, TVP, Vegan, Vegetarian
- 2 cups of TVP (Textured Vegetable Protein) granule, dehydrated and cooked with
- 1 tbs Braggs Amino Acids, or soy sauce
- 3 tsp of minced garlic, some for veggies and some for potatoes
- 1 tsp of fresh sweet basil
- 1 tsp of fresh oregano
- 1 tsp of fresh thyme
- 1 cup of fresh green beans, bite-sized pieces
- 1 carrot, pealed and cut into bite-sized pieces
- 1/2 cup broccoli, cut into bite-sized pieces
- 1 large onion, chopped
- 7 to 8 medium sized potatoes, cubed
- (soy milk, soy butter, salt and pepper to taste–however you like your mashed potatoes)
Boil water for the potatoes and a separate pot to boil the veggies, blanched.
Boil Veggies for only a minute or so and then drain and set aside.
Sautee the onion in a bit of olive oil. Add the herbs, some garlic and veggies.
Boil the potatoes until soft, drain and transfer to a bowl. Add Vegan butter, soy milk, salt, pepper and garlic. Mix with a mixture until smooth.
Preheat the oven at 350 degrees.
Grease a pan and layer in the “meat,” followed by a layer of veggies and finally the layer of potatoes.
Cook for 30 minutes; allow 10 minutes to cool.