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.

Homemade Wonton Soup

Ingredients:

- wonton wrappers

- TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

- sauteed mushrooms, chopped

- fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

- carrots, pealed ribbons

- mushrooms sliced thinly

- green onion, sliced

- garlic, sliced

- vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

- bragg’s amino acids (add to broth)

- olive oil

- a bit of water – (sealing wonton wraps together)

Directions:

I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)

Enjoy!

“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.

Potato & Broccoli Casserole

Potato & Broccoli Casserole

Preheat Oven to 400. Place potatoes on backing sheet and bake potatoes for 20 minutes..

Meanwhile: Blanch Broccoli – boils salty water and place broccoli in it for a minutes, then drain (keep drained water for the outdoor plants – wait til it cools) place broccoli in a bowl of ice water and keep there until later. – again, use this water for your plants too.

prepare ‘cheese’ sauce or your own handmade sauce..

Oil casserole dish… and salt the sides and bottom of dish. First layer are potatoes and then broccoli and then the herbs (you can also you chard or kale too).. poor ‘cheese’ sauce over everything and make sure that the sauce penetrates all.. soaks down to the bottom.. don’t cover

Place in oven and cook for 50 minutes.. let 10 minutes of cool time.

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..

Krista’s Mushroom Potato Stew – Slow Cook’n

Krista’s Mushroom Potato Stew – Slow Cook’n

Ingredients:

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..

Directions:

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.

Bean and Lentil Soup Healthy & Easy – Slow Cooker

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!

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