Quinoa Vegetable Stuffed Portobello Mushroom on a Bed of Godliness Recipe

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:

• 1 cup of TVP (textured vegetable protein)
• Vegetable broth or water (squirt of Bragg’s Amino Acids)
• Celery stalk – shredded
• carrot – peeled and chopped
• fresh parsley – chopped
• fresh marjoram – chopped
• 1/4 cup Veganaise
• 2 Tbsp Dijon Mustard
• 1-2 Tbsp Nutritional Yeast
• salt and pepper to taste

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.

 

 

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..

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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Sweet Potato/Heirloom Tomato Soup Recipeggie broth

 

Sweet Potato/Heirloom Tomato Soup

ingredients:

- 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

directions:

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..

enjoy!

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

Excellent Vegan Mayonnaise Recipe

Ingredients:

• 1 tsp mustard
• 1/2 tsp salt
• 1 1/2 tbsps apple cider vinegar
• 1 (12 oz) package silken tofu
• 1/2 tsp onion powder
• 1-2 tbsp luke warm water
• 1/2-1 tsp sugar
• 1 1/2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp garlic powder

Directions:

1. Process everything together in a mixer until smooth & creamy (the longer you mix, the smoother it will be).
2. Thin down with a little warm water if liked.
3. Enjoy the Vegan Mayonnaise recipe

Baked Artichoke with Lemon, Garlic and Basil Recipe

Ingredients:

• 1 large artichokes
• 1 lemon
• 2 cloves garlic, minced
• 5-7 basil leaves, chopped
• 1-2 tablespoons olive oil
• Sea salt and fresh cracked pepper, to taste
• 1/2 cup, veggie stock

Directions:

1. Preheat the oven to 350 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.
2. Coat the baking dish with olive oil cooking spray.
3. Place each artichoke half top side down in a baking dish. Pour the veggie stock in the dish and cover with a lid or tin foil.
4. Bake for 45-50 minutes or until soft and tender.
5. Enjoy!