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.
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.
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.
07 Mar 2011
in Soy Milk, Vegan Baking, Vegan Main Meals, Vegan Mexican Main Meals, Vegan Side Dishes
Tags: 5 stars, Casserole, excellent, fatfreevegan, fresh, green bean, healthy, Mushroom, onions. vegetarian, Organic, Quick, Vegan
made originally by www.Fatfreevegan.com
2 quarts water
|1 tablespoon table salt
|1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
|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
|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)
|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
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.
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.
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.
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
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!
16 Jun 2010
in Meat Alternatives, Vegan Main Meals
Tags: cooking, garlic, glaze, Health, home-made, meat alternative, Quick, Recipe, Seitan, Vegan, Vegetables, Vegetarian
Our nights are becoming just perfect for our outside dinners. Quite casual and laid back.
Yesterday, I made some home made Seitan and today I cooked up a few pieces of it and glazed it with some ingredients I had laying around the kitchen.
- seitan cutlets cut into little bite-sizes pieces
- olive oil
- 1/4 cup Worcestershire sauce – vegan
- 1/4 cup Braggs or a soy sauce of some sort
- 1/2 brown sugar
- 1/3 cup orange juice
- 1/4 cup garlic seasoned rice vinegar or regular
- garlic – pressed or minced
- vegan butter
- broccoli – all veggie bite-sized
- green beans
- salt and pepper
- Then, a salad of whatever you want
Sauce: Mix all the sauce ingredients together over the stove and simmer for 20 minutes… do not burn… as the liquid cools, it’ll thicken (glaze)
Seitan: Heat oil in pan, and sear both sides until browned. Once sauce is ready, add the seitan…only cover slightly…glaze.
Rice: directions on package or quick search on the internet
Veggies: heat butter and garlic in pan for about 5 minutes on medium heat. Add Veggies, mix. Add a bit of water (veggie broth..liquid) and cover. This takes about 5 minutes.
Put it all together how you want and enjoy!!!
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.
08 Jan 2009
in Meat Alternatives
Tags: gluten, healthy, homemade, meat alternative, Quick, Seitan, Vegan, Vegetarian, wheat
- 2 cups gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1-1/4 cups vegetable stock
- 3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
- 1-3 teaspoons toasted sesame oil
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
- 4 cups water
- 1/4 cup tamari or soy sauce
- 3-4 minced ginger
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
12 Dec 2008
in Holiday Treats, Vegan Breakfast, Vegan Snacks
Tags: Best, Christmas, cranberries, dates, Easy, excellent, gift, Gift idea, Granola, homemade, oats, Quick
Krista’s Christmas Granola Recipe
- 8 cups rolled oats
- 1 1/2 cups wheat germ
- 1 cup sunflower seeds
- 1 cup finely chopped almonds
- 1 cup finely chopped cashews
- 1 cup finely chopped pine nuts
- 1 1/2 teaspoons salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup agave nectar
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup sweetened dried cranberries
- 1/2 cup dried dates
- Preheat the oven to 325 degrees F. Line baking sheets with parchment.Combine the oats, wheat germ, sunflower seeds, almonds, cashews, and pine nuts in a large bowl.
- Stir together the salt, brown sugar, maple syrup, agave nectar, oil, apple sauce, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat.
- Spread the mixture out evenly on the baking sheets.
- Bake in the preheated oven until crispy and toasted, about 20 minutes.
- Stir once halfway through. Cool, then stir in the dried fruit.
- Store in an airtight container.