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.
22 Oct 2011
in Soy Beans & Tofu, Vegan Baking, Vegan Main Meals
Tags: awesome, bake, Baking, Best, comfort food, dairy-free, Dinner, excellent, garlic, healthy, kreations, Krista Lawhon, no dairy, Pasta, Recipe, recipes, tofu, Vegan, Vegetables, Vegetarian
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…
- 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..
27 Oct 2008
in Vegan Main Meals
Tags: dried beans, Easy, excellent, kid-friendly, kidney beans, Mac & Cheese, Macaroni and Cheese, miso, Nutritional Yeast, Pasta, Recipe, simple, tahini, Vegan, Vegetarian
Vegan Macaroni and “Cheese” with Kidney Beans
- 1 pound Elbow Pasta, cooked and drained
- 1 cup plain, soy milk
- 3/4 cup Nutritional Yeast
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- pinch cayenne pepper
- 2 tablespoons tahini
- 1 teaspoon mellow white miso (or additional salt)
- black pepper to taste
- 1 1/4 pasta water from drained pasta
- 1 cup Kidney Beans, soaked, cooked and drained (how to cook dry kidney beans)
First, if you are using dried beans, you’ll have to start soaking the beans the night before. You can also use can kidney beans as well. To cook dried kidney beans: Visit this site: http://www.chezbettay.com/pages/basics1/basics_beans1.html
Put the pasta on to boil according to package directions.
While it’s cooking, blend all remaining ingredients together in a blender or food processor.
When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.
Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
Add cooked kidney beans, mix and serve.
09 Oct 2008
in Vegan Main Meals
Tags: Baked "eyeball" casserole, Caserole, Creative, Eyeballs, food, Halloween, Pasta, Recipe, Vegan, Vegetarian
Baked “Eyeball” Casserole
- Olive oil
- 3 cups Pasta Sauce – I have two recipes
The one I used with this meal: Vegan Tomato and Mushroom Sauce
Vegetable based recipe: Vegan Pizza or Pasta Sauce
- 1 1/2 cups Vegan Tofu “Ricotta Cheese”
- 3 cups spiral pasta , cooked and drained
- 1/2 block Firm Tofu, extra from “ricotta cheese”
- 2 tbsp. sliced pitted ripe olives
Oil a shallow baking dish with the olive oil.
Mix 1 1/2 cups pasta sauce, tofu “ricotta cheese”, and pasta in the prepared dish.
Spread the remaining pasta sauce over the pasta mixture.
Cut round “eyes” from the extra Firm Tofu.
Place the “eyes” on the casserole with sliced black olives.
Cover with foil.
Bake at 400°F. for 25 min. or until hot. Let stand for 10 min. before serving.
07 Oct 2008
in Vegan Pestos and Sauces
Tags: broccoli, healthy, italian, Pasta, Pizza, pizza sauce, Recipe, red sauce, sauce, tomato, Vegan, Vegetarian
- 1, 16oz. can of crushed tomatoes
- 2 1/2 cups broccoli, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 4 cloves garlic, crushed
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp fresh sweet Basil – Or dried
- salt and pepper to taste
In a medium sauce pan, heat up olive oil. Add onions, garlic and peppers until onions are slightly transparent, not brown.
Add tomatoes and then, broccoli. Stir together and add spices. Allow sauce to simmer for 20 minutes.
12 Sep 2008
in Uncategorized, Vegan Main Meals
Tags: Best, Bragg's Amino Acids, Casserole, Chickpea, comfort food, Fantastic, healthy recipes, Mushroom, Pasta, potato chips, Recipe, Soy, Vegan, Vegetarian
This casserole dish, by far, is my favorite and my husbands too. We could have gobbled up this meal all night. Creamy, yet vegan. The gravy is perfect. Seriously, perfect!
Vegan Mushroom Pasta Casserole
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 10 oz. white button mushrooms, sliced
- 4 tablespoon vegan margarine
- 1 teaspoon Bragg’s Amino Acids, healthy alternative to soy sauce
- 1/4 cup flour
- 2 cups veggie broth
- 1-1/2 cups unsweetened soy milk
- 2 teaspoon lemon juice
- 1 cup canned chickpeas, drained and mashed (I chopped mine in a tiny food processor)
- 1 cup crushed potato chips salted
- 8 oz. fusilli pasta
Preheat oven to 350 Degrees F and prepare an 8×8″ ceramic baking dish.
Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add the Bragg’s. Keep cooking until all vegetables are tender, turn off heat.
In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soy milk gently and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips on top and bake for another 5 minutes or until the top is browned.