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.
12 Apr 2012
in Meat Alternatives, Soy Beans & Tofu, Vegan Baking, Vegan Main Meals, Vegan Marinades, Vegan Side Dishes, Vegan Soups
Tags: alternative, ASian cooking, Best, blog, broth, Brussels Sprouts, carrots, celery, cooking, Easy, excellent, garlic, ginger, healthy, hoisen, homemade, kitchen, KristaLawhon, marianated, noodles, Recipe, somen, Vegan, Vegetables, Vegetarian
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
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.
06 Mar 2012
in Meat Alternatives, Vegan Appetizers, Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: 5 star, blog, Bragg;s, Carrot, celery, Chicken, diet, Easy, excellent, fake, friendly, healthy, kid, kids, Krista Lawhon, lunch, meat alternative, Nutritional Yeast, Quick, Recipe, salad, sandwich, simple, TVP, Vegan, veganasie, Vegetarian, Yeast
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.
24 Mar 2011
in Vegan Pestos and Sauces, Vegan Soups
Tags: Easy, excellent, garlic, healthy, heirloom tomatoes, Krista Lawhon, Onion, Organic, Recipe, soup, Sweet Potato, Vegan, Vegetarian
Sweet Potato/Heirloom Tomato Soup
- 3-4 sweet potatoes – pealed and roughly cut
- 2 heirloom tomatoes – chopped (saved the juice)
- 5 – 6 cloves of garlic
- 1 yellow onion – chopped
- sunflower oil (olive oil is fine)
- veggie broth (made my own) – about two cups
- coconut milk
- salt and pepper
- favorite seasonings
heat oil in pot and add onions and garlic. let cook while you stir for about 5 minutes.
add the sweet potato and tomatoes…
plus seasonings …cook for awhile.. until all tender.. add veggie water (broth) as needed… at least two cups… throughout cooking time.
blend with a mixer…
and add coconut mile in the end..
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!
06 Mar 2009
in Vegan Baking
Tags: bread, Easy, excellent, homemade, Irish, Irish Soda Bread, March 17th, Recipe, soda, St. Patrick's Day, Vegan, Vegetarian
IRISH SODA BREAD
1 1/2 cups (360 ml) plus 2 tablespoons unsweetened soymilk
1 tablespoon plus 1 1/2 teaspoons vinegar4 cups (960 ml) whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
- Preheat the oven to 425 degrees (Gas Mark 3) and line a large baking sheet with parchment paper.
- Combine the soymilk and vinegar in a small bowl and set it aside.
- Sift the pastry flour, baking soda, and salt into a large mixing bowl. Form a well in the center, and add the soured soymilk, stirring with a large spoon until the mixture forms a dough firm enough to shape into a ball.
- Place the dough on the parchment paper and form into a circle 8 inches in diameter and about 1 1/2 inches (3.5 cm) thick. Using a knife, make cuts into the bread about 1/2 inch deep. These cuts will make it easier to break the baked bread into portions.
- Bake the bread 40 to 45 minutes or until the bread forms a golden brown, firm top and bottom crust. Serve immediately or warm gently to serve later.
16 Feb 2009
in Kristas' Kreations, Reduce Reuse Recycle, sewing, Shon Lawhon
Tags: Blanket, Buddah, Easy, excellent, Famous, Famous Star and Straps, guy, handmade, husband, Lucky 13, male, man, memories, project, recycle, reduse, reuse, sewing, skateboard, t-shirt banket, Turbonegro
Hi there…..here is my latest creation. A homemade, t-shirt blanket made from Shon’s older t-shirts.
The t-shirts were just piling up, but he didn’t want to get rid f them, so creativity set in..let’s make a blanket….
This blanket tells many of his stories…from all different times of his life.
Some of the shirts, he designed. Some he just loved and others have lots of memories…
the back of the blanket, I used some old camo curtains that were hanging in Shon’s work…they were just throwing it away…why?
I’ll take it…and MAKE SOMETHING!!!
Thank for your interest and letting me share…
14 Feb 2009
in Vegan Baking
Tags: bread, Easy, excellent, fresh, garlic, homemade, moist, Recipe, rosemary, Vegan, warm
- 3 c bread flour
- 1/3 c olive oil
- 1 packet active yeast (2 1/4 tsp)
- 1 1/2 c lukewarm water
- 1/4 c chopped fresh rosemary
- 3 – 6 cloves minced garlic
- 1 tsp salt
- 2 tsp kosher salt (or sea salt)
- 1 tbsp sugar
- In bowl, mix the water, yeast, sugar and half of rosemary.
- In separate bowl, add 1 tsp salt to flour, mix, then add flour to yeast mix, slowly, until dough is able to form ball.
- Knead on floured board for 10 mins.
- Place dough in oiled bowl, cover, let sit in warm place until doubled in size (about 1 hour).
- Mix oil, rosemary and garlic.
- Punch dough down, knead a few times to make easy to handle. Shape dough into 2 loaves, place several inches apart on baking sheet.
- Score loaves, pour oil mix on top. Sprinkle each loaf with kosher salt. Preheat oven to 350. Allow to rise for 30 minutes.
- Bake for 15 minutes, until golden.
- Tip: place a bowl of cold water in oven to make it steamy and keep things moist.
05 Jan 2009
in Kristas' Kreations, Reduce Reuse Recycle, sewing
Tags: - shirts, Art, baby, Blanket, Creative, Easy, Fun, handmade, old t-shirts, patch work, preject, quilt, quilting, recycle, Reduce, reuse, sewing, t-shirts, talent, toddler, used t-shirts
Handmade T-shirt Blanket made from Raleigh’s old t-shirts, blanket and receiving blankets…
This is my first attempt at any kind of blanket, patch work or quilt. I sewed this blanket with a sewing machine and tread. I cut the t-shirts into equal squares and then cut the blankets to fit around. I had a great time with this project. However, it feels good to be done!
I just winged this one…not measuring very carefully, but I have learned. The next blanket, which will be for Shon will be a bit more precise.
Now, I have all those memories, smells and feelings all rolled up into a blanket he can use and keep forever.
thank you for looking…
19 Dec 2008
in Vegan Baking
Tags: bread, Easy, excellent, herb, Holidays, homemade, Recipe, rosemary, sage, thyme, Vegan, Vegetarian, Yeast
- 6 cups unbleached flour, divided (you may subsitute 3 cups of white flour for whole wheat flour)
- 2 Tbsp sugar
- 2 tsp salt
- 2 1/2 Tbsp dry active yeast
- 3 Tbsp fresh rosemary
- 2 tsp dried thyme
- 1 tsp or more of rubbed sage
- 2 Tbsp vegan butter
Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups of very warm water (120 – 130 degrees) in a large bowl.
Add herbs and stir until well blended.
Cover and let rise until doubled in size, about 45 minutes. (I put the bowl on my dryer while drying clothes)
Grease 2 9×5 inch loaf pans.
Stir dough for 25-35 strokes.
Divide between the prepared pans. Cover and let rise again for 30-45 minutes.
Preheat oven to 375 degrees.
Bake loaves for 30 minnutes. Reduce heat to 150 and bake for another 15 minutes. However, the last 10 minutes, cover with foil to prevent to much browning.
Remove from pans immediately abd brush with melted vegan butter.
Cool on a wire rack or whatever you might have.
Beautiful job….! Now, Enjoy!