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.
11 Mar 2012
Tags: blog, Bragg;s, garlic, hand made, healthy, home-made, KristaLawhon, meat alternative, mushrooms, Nutritional Yeast, Recipe, soups, TVP, Vegan, wontons
- 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)
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)
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!!!
15 Jun 2010
in Meat Alternatives, Vegan Main Meals
Tags: hand made, healthy, home-made, krista, lawhon, meat alternative, Recipe, Seitan, spron, Vegan, Vegetarian
There are many reasons why I like making my own seitan, but most of all becuase I can make it for pennies… where I would spend up to $5.00 in the health food store, which is not always easy to get to with two little sprouts (my two sons) running around.
I just put on my cute new apron from Etsy
and start gathering the ingredients and before you know it, seitan is made, dinner is prepared and husband and kids are happy!
Here is what you need:
- 2 cups vital wheat gluten
- 1/4 Nutritional Yeast
- 1 teaspoon fresh garlic – pressed or grated
- 1 teaspoon fresh ginger – *Note: I like to freeze my ginger and then grate when ready to use
- 1 1/4 cups vegetable broth – Note* – I make my own by keeping left over steamed veggie water and such….many ways to make your own veggie stock.
- 3 Tablespoons vegan Worcestershire sauce
- 2 teaspoons peanut oil
- salt and ground pepper
- 5 cups of veggie broth separate then the one above
Broth: *I used my own homemade veggie stock but here is an example of a broth you can use
- 4 cups water
- 1/4 cup reduced-sodium tamari or shoyu, soy sauce
- 3-inch piece of kombu (a seaweed)*
- 4 slices of ginger
Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a knead-able consistency. Knead for a few minutes, maybe 10. Let sit for 5 min.
Wet hands (to prevent gluten from sticking) and knead another several minutes, then let the dough rest another 10 minutes. While waiting, prepare broth.
Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.
Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed. Done after an hour or so. now, if you have never used seitan before.. you still need to cook this… like you would any kind of meat.. pretty easy to grill, fry, coat with bread crumbs, bake….so many options.
Please enjoy… a meat free diet
21 Nov 2008
in Kristas' Kreations, My Etsy Shop, sewing
Tags: Adorable, brown, Crafty, Creative, earth tones, Etsy, handbag, handmade, home-made, homemade, Jak random Art, Krista Lawhon, Kristas' Kreations, project, purse, Sew, squares, watch me grow
Hi everyone. I have been working on this purse all week and finished it today.
To be honest, I am very proud of this one.
However, my first purse that i posted was traded on Etsy.com by Jak Random Art.
But, this next one…well, Absolutely Adorable!!!
Deserves bragging rights, if I don’t say so myself.
Cute, isn’t it?
I sewed these orange flower beads on to make feet and a plastic canvas for strength.
Decorative seam and beaded fringe…
Inner lining with one pocket…
very sturdy straps
Front and Back pictures
I will keep pop’n up with more creative projects.
To be Continued…
01 Oct 2008
in Vegan Main Meals
Tags: basil, healthy, home-made, no dairy, Pizza, Stoneware, stonewear, sun-dried tomato pesto, sun-dried tomato wine and herb marinade, The Pampered Chef, Vegan, Vegetarian, whole wheat pizza dough
Vegan Sun-Dried Tomato Pesto ‘Whole Wheat’ Pizza
There are four different recipes within this one recipe:
Whole Wheat Pizza Dough – Takes 1 1/2 hours to prepare
Sun-Dried Tomato Wine & Herb Marinade
Sun-Dried Tomato Pesto – Pizza Sauce
Pizza Topping and Baking – recipe below
- Spread Sun-Dried Tomato Pesto mixture evenly over prepared crust and top with other pizza toppings.
- Bake at 400° for 15 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.
Quick Note: The Stoneware that I use is from The Pampered Chef
The exact product I used is the Large Round Stone