Monday, March 22, 2010
Tofu Spinach Lasagna
I got this recipe from one of my favorite cook books. I changed it just a bit by adding some vegan Mozzarella cheese. Daiya vegan cheese is my favorite. It was delicious!
½ to 1 pound lasagna noodles
2 packages (16 ounces, or 280 g, each) frozen, chopped spinach thawed and drained.
1 package (16 ounces, or 455 g) firm tofu, (not silken)
1 tablespoon granulated sugar (optional)
¼ cup nondairy milk (such as rice, soy, almond, or hazelnut), or as needed
½ teaspoon garlic powder or 2 peeled garlic cloves, minced
Juice from ½ lemon
2 tablespoons, minced fresh basil
1 teaspoon salt (or to taste)
Vegan mozzarella (optional)
4-6 cups tomato or pasta sauce of your choice (I used a marinara sauce)
Preheat oven to 350 F (180 C).
Cook lasagna noodles according to package directions or use “non-boil” lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside.
Place tofu, sugar, milk, garlic powder (or minced garlic), lemon juice, basil, and salt in a blender or food processor and blend until smooth. The tofu should be creamy but still have body.
Transfer to large bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13 inch baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow with half the tofu filling. If you are using Mozzarella, sprinkle some mozzarella on top of the tofu spinach mixture. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles covered by remaining tomato sauce and sprinkle of Mozzarella if using.
Bake for 40-45 minutes until hot and bubbling.
It may seem strange to put hummus in tortillas but it’s really good. This is great as an appetizer, or meal. Just make some rice and salad or re-fried beans to go along side.
Homemade Hummus (your favorite or use the recipe on my blog)
10 inch flour tortillas or corn tortillas
½ cup Chopped green onion
Salsa (your favorite)
Spread a thin layer of hummus on half of the tortilla. Sprinkle with green onion and spread on a thin layer of salsa. Fold the tortilla over and make sure to not overload.
Place tortillas in a large nonstick skillet over medium heat. Cook until tortilla turns golden brown about 3-5 minutes. Turn over and cook second side for another few minutes until that side turns golden brown. Cut into triangles and serve with salsa and chopped avocado if desired.
Variations: Add pinto or black beans.
Instead of salsa and green onions, add roasted peppers, parsley and oregano
Wednesday, March 10, 2010
Courtesy of: Lorena Uriarte
1/2 cup caster sugar
1 cup self raising flour
1 tablespoon butter, melted
300 grams dark chocolate
3/4 cup cream
1 tablepoon icing sugar mix
1 packet dessicated coconut
Grease and flour a 20x 20 cm lamington tin (cake baking is one of the few cases were aluminium is best)
A mix master, kitchen aide or kenwood is ideal for the mixing part!
You will also need a small saucepan and a stainless steel/ glass bowl that sits on top to melt the chocolate
1. Put eggs and sugar in a clean and dry mixer bowl with the whisk attachment (not the k or hook ones)
2. mix on high for 10 minutes
3. In two batches sift flour over the egg mix and stir through with a metal spoon.
4. Fold in the butter
5. Pour into prepared tin and bake for 20 minutes
6. Cool in tin for 10 minutes then cool completely on a wire rack
7. Half fill saucepan with water and place bowl on top.
8. Melt chocoalte bits/ chocolate squares and cream stirring occassionally. Mix in icing sugar.
9. Place coconut in a tray
Let the fun begin....
10. Cut cake into 16 - 25 squares
11. using two forks or skewers dip cake into chocolate and then roll in coconut
12. Allow to dry and drip onto a wire rack placed over a tray.
Lamingtons have a very long shelf life if you can resist eating them all at once!
Friday, March 5, 2010
Tempeh Sloppy Joes
Serve this with some baked sweet potato fries and you have a great meal.
1 package (8 ounces), tempeh, cubed
1 tablespoon olive oil or water
1 onion, small dice
1 bell pepper (red, yellow or orange), small dice
1 cup black or white beans
1 15 ounce can organic tomato sauce
1 tablespoon chili powder (or to taste)
½ teaspoon sea salt or kosher salt
¼ teaspoon ground pepper
2 tablespoons vegan Worcestershire sauce
1 teaspoon hot sauce (or to taste)
4 buns, toasted
Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2-3 inches water. Transfer tempeh to a bowl, and crumble with your hands (let cool slightly).
In a large sauce pan over medium heat, heat oil and sauté onion until translucent. Add bell pepper and tempeh, and sauté for a few minutes more, stirring constantly to prevent sticking. Add tomato sauce, beans, chili powder, salt, pepper, Worcestershire sauce, and hot sauce (if using). Cover, reduce heat, and simmer for 10 minutes or longer, stirring occasionally. Serve on toasted buns.
Yields: 4 servings
Monday, March 1, 2010
Quinoa Pilaf with Toasted Nuts and Seeds
1 cup quinoa
1 ½ cups water or vegetable stock
¼ cup currants
½ cup marinated or roasted cipollini onions, quartered
¼ cup diced fennel
¼ cup toasted pumpkin seeds
¼ cup toasted sunflower seeds
¼ cup toasted sliced almonds
¼ cup chopped cilantro or parsley
¼ cup extra-virgin olive oil
2 teaspoons ume plum vinegar
Rinse and drain quinoa and place in pot with water or stock. Bring to boil, cover, reduce heat to low and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool for a few minutes. Fluff with fork. Gently fold in currants, onions, fennel, pumpkin and sunflower seeds, almonds and cilantro or parsley. Drizzle with olive oil and vinegar and stir to combine. Serve warm or at room temperature.