Tip # 3
Eating vegan doesnt always mean you have to cook crazy complicated things, most of my dinners are semi-homemade. Meaning i use a lot of frozen fake chicken etc.
Vegan Lasagna
This was one of my first recipes that i found online and made. I really like it and so does my family, in fact my “in-laws” (tho i just call them that) love it and tell me the crave it every once in a while. I’d also think this is a good dish when your having company over for dinner that includes meat eaters.
(i added the cheese on top but the recipe doesnt call for it, you can always add your own changes, i also add a layer of mushrooms in mine too)
Vegan Lasagna
ingredients:
- 1 tablespoon(tbsp) olive oil
- 1/4 c fresh parsley, chopped
- 2 cloves of garlic, minced
- 8 oz sliced carrots, steamed
- 1/4 c vegetable broth (low-sodium)
- 16 oz herbed tofu
- 8 oz vegan cream cheese
- 2 tbsp lemon juice
- 1/8 teaspoon (tsp) nutmeg
- 1/4 c nutritional yeast (optional)
- 12 lasagna noodles
- 2 to 3 15oz cans tomato sauce
- 1 16oz bag spinach leaves
- 2 to 3 jars spaghetti sauce
Directions:
1. Preheat oven to 375 degrees F. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute. Add carrots and veggie broth; simmer uncovered for 5 minutes.
2. Add herbed tofu, vegan cream cheese, lemon juice and stir well. Cook over medium heat stirring constantly until the vegan cream cheese starts to melt. Stir in nutmeg. Add nutritional yeast if you’d like it a little bit more cheesy! Remove from heat; keep warm.
3. Place 3 lasagna noodles in bottom of an 11” x 7” baking dish. Spread tofu mixture over top, place 3 noodles on top of that, and spread tomato sauce and spinach on top of those. Repeat process until all noodles are used up. Top with spaghetti sauce.
4. Cover and bake for 15 minutes. Uncover and bake an additional 20 to 30 minutes until it is thoroughly heated. Usually a lasagna takes about 45 minutes to cook thoroughly.
(Source: vegweb.com)
Tip #2
Easy way to cook dinner :) gardein really helps with dinner, and its all really tasty ive tried about every product and havent found one bad one. in fact later on ill post a recipe that uses one of the above products.
You can find them at ralphs, safeway,target, wholefoods etc.
(Source: gardein.com)
Pumpkin Pie
A lot of the recipes from the book are pretty complicated, so ive decided to take a break and post a few of my own recipes ive found/tinkered with..
now i know the holiday/pie season is over but this is good for whenever i made 3 of these the first time i made them and everyone loved them!
Vegan pumpkin pie:
Filling:
- 2 cups canned pumpkin
- 1 cup soymilk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon molasses
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp ground allspice
Crust:
- 1 1/4th cup all purpose flour
- 1/3 cup non-hydrogenated vegtable shortening (crisco)
- 3 tablespoons cold water
Stay tuned..
Between not having a laptop, taking care of my 7 month old and needing to go to the store i havent been able to upload/cook anything. but give me a day or two and that will change.
ttyl!
Spicy Fennel Tempeh & Broccoli rabe with rotelle
Let me start off by saying i realize while cooking this first recipe that there are 2 different types of vegan cooking, this kind and my easy semi-homemade stuff. I’ve just been making random things like cornbread and chili substituting the eggs and dairy, easy stuff. But this stuff is a whole different level. Plus, its really expensive!! If you dont already have most of the stuff for homemade vegan cooking in your kitchen/pantry it might cost you an arm and a leg. eeeesh!
P.s this was my first time trying/cooking tempeh and Rabe Broccoli. (in fact this was also my first time using fennel and most of the herbs as well) I didnt realize till after i could have used the stems to add more to the Broccoli, i thought u only ate the heads that why theres so little broccoli in mine, so keep in mind that yours might look different from my picture. Also the tempeh i used was the kind that looks like a bunch of pinto beans squashed together, if i use this recipe again im going to try the kind that looks like a patty, i didnt care much for the texture of the one that i used (i grabbed the cheapest one). So here you go my first recipe post here:
Spicy Fennel Tempeh & Broccoli rabe with rotelle:
Spicy fennel tempeh:
- 1 (15 ounce) package tempeh , cubed
- 1/2 cup vegetable broth , plus 2 tablespoons
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 garlic clove , pressed
- 1 tablespoon fennel seed
- 1 teaspoon red pepper flakes (to taste)
- 1 1/2 teaspoons dried oregano
Broccoli Rabe
- 1/2 teaspoon red wine vinegar
- 1/4 cup olive oil
- 5 garlic cloves , sliced thinly
- 1 bunch broccoli rabe , tough stems trimmed, chopped coarsely (1/2-3/4 pound)
- 2 -3 tablespoons white wine or water or vegetable broth
- 2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
- salt & freshly ground black pepper
Directions
-
Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients.
-
Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
-
Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.
-
Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.
-
Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan).
-
Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.
hello tumblr.
I spent a lot of my years 13-20ish cataloging my life on different online journals and just realized i have no need to actually post my whole life to the public. Sure its a good way to vent, but being who i am and knowing i usually regret things i “vent” about ive decided to do something else with my already existing/lonely tumblr.
This christmas my “sister-in-law” aka my baby daddy sister and her boyfriend bought me; Veganomicon, The ultimate vegan cookbook. Awesome, because lately i’ve been on a vegan cooking kick. Yes, Vegan cooking(i eat meat). Since most of the people around me are vegan i decided to adapt myself to them and saw it as a good challenge for myself. In the past ive always fancied cooking and baking, and since becoming a mom i realized i needed to step it up and get used to cooking for Phoenix.
With that said ive decided to record and write down my experiences, my own recipes(ive already got a few), techniques, and anything that can come from this while going through this book and other recipes i find on the internet/my own. More like a notebook for me, ill include pictures etc, So when i try to make things in the future i can always come back to my handy tumblr.
So here goes nothing…..hopefully by the end of this ill be the vegan julia child. Now to the market, i need supplies.,
Picked up this little baby from the store the other day, never been in a coach store, it was awkward. There were a lot of nice plain bags, but for 300+ dollars i didnt even bother, i might go back for the cute octopus keychain :-P.
love love♥
