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..

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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.

Time with my SoyQuick Premier Milk Maker 930P

soyquick-premier-930PHi all. Well if you are reading this, you must be interested in soy milk and you just might like to read this.

A few months ago, I was lucky enough to win the SoyQuick Premier Milk Maker 930P, thru a sweepstakes from www.soymilkquick.com. I was and am just delighted. In our household, we do not drink regular cows or animal milk. Soy milk is our way, plus the occasional almond, hemp and rice milk. To get this gift, was such a blessing. With all the increasing costs of soy beans, being able to make the soy milk at home was a trill. First, it’ll save money, second, FRESH SOY MILK every morning!!!!!, not to mention, making the milk with your own hands handmade and with love. I couldn’t wait to get started.

I first went out and bought a huge bag of soy beans from our local Li’l Saigon..however, you are provided with a small bag of soybeans with the machine to start off with.

My first few attempts to make soy milk worked but there is a little bit of an art to it. However, its easy and enjoyable.

If you are looking at buying this item, I highly recommend it.

However, two things you must be aware of,

One: it’s a commitment. The fresh soy milk doesn’t last very long, so, in my experiences, I make soymilk every morning or every other morning. It takes about 15 minutes to make..however you have to wait for the milk to cool down before using it. It’s very hot at first.

Second: Be careful with the machine. The sensor inside is sensitive. I had to return my first machine and get a new one. The company is wonderful, excellent communicator and sent me another one free of charge.

The machine comes with everything you’ll need to make soy milk, tofu and it even comes with cleaning supplies. It is important to read the warnings in the manual provided.

This machine makes, almond milk, tofu, okara, soy milk and many other milks and drinks. Java Soy, Fruit Soy…really anything. It’s fantastic. I have only perfected soy milk at this point. I will post more recipes, ideas and experiences as I go along.

Thank you for reading. Check out their website: www.soymilkquick.com

If you have questions, recipes or ideas, please let me know.

thank you,

Krista

“Wild Fermentation” by Sandor Katz – I just bought the book

I look forward to diving into this new book that we bought online at Happy Herbalist.

Shon and I brew Kombucha and I just started making our own Kimchi (kimchee), which fermented vegetables. Sandor Katz explains the history of fermentation and examines what is happening scientifically.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheese making (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.

The company that publishes the book is Chelsea Green Publishing Co. You can follow ChelseaGreen.com on Twitter as well. They provide inspirational and practical alternatives that promote sustainable living. Excellent source of information.

I’ll keep you updated on my progress of the book and fermentation projects.

Namaste

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