Stuffed Pasta Shells
1 lb large pasta shells
1 cup vegan cheese (optional)
For the filling:
2 cups Tofu basil (recipe follows)
1 lb frozen spinach, thawed, or 1 20 oz bag chopped and steamed
For the sauce:
2 tsp olive oil
1 small onion, diced
1 clove garlic, minced
1 28 oz can crushed tomatoes
2 tsp Italian seasoning
Preheat the oven to 350 degrees.
Bring a pot of salted water to a boil, add the shells, and cook for 8 to 10 minutes, until softened but not thoroughly cooked. Drain and rinse them in cold water.
To make sauce, heat the olive oil in a pan over medium heat. Add the onions and garlic, and cook until translucent, about 3 minutes. Add the can of crushed tomatoes, and the Italian seasoning. Cook for a few minutes, until the sauce is heated through and the spices have incorporated. Spread a thin layer of sauce on the bottom of a large casserole pan.
For the filling, stir 1 ½ cups of the basil ricotta and the spinach together. Stuff the shells with about 2 tablespoons of the mixture, then arrange them on the bottom of the pan with the open sides facing down. Spoon the remaining sauce over the shells. Top with cheese, if using. Cover and bake for 15 minutes, then remove lid and bake for 10 minutes longer.
Basil tofu ricotta
1 lb (16 oz) firm tofu, pressed
2 tsp lemon juice
1 clove garlic, minced
¼ tsp salt
A dash of fresh black pepper
a handful of fresh basil leaves, finely chopped
2 tsp olive oil
¼ cup nutritional yeast
In a large bowl, mush the tofu up with your hands until it is crumbly. Add the lemon juice, garlic, salt, pepper and basil. Mush with your hands again, until it reaches the consistency of ricotta cheese. This may take a few minutes. Add the olive oil, stir with a fork. Add the nutritional yeast, and mix all ingredients well. Cover and refrigerate until ready to use.
Friday, June 25, 2010
Acorn Squash Ratatouille
Acorn Squash Ratatouille
1 acorn squash
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 eggplant, cubed
1 large or 2 small zucchini, diced
1 tablespoon dried or 3 tbsp fresh chopped basil
1 1/2 tsp Italian seasoning
½ tsp fresh ground black pepper
1 (28 oz) can crushed tomatoes
1 tsp sea salt
Cut the squash in half, scoop out the seeds, and cut it into pieces that will fit into a steamer. Steam for 30-40 minutes, until very soft.
Meanwhile, heat the oil un a saucepan or skillet over medium-low heat, add the onion, garlic, eggplant, zucchini, basil, Italian seasoning and pepper, and sauté for about 15 minutes, until the eggplant is very soft. Stir in the tomatoes and salt, turn heat down to low, and cook, stirring occasionally, for another 15 minutes. Scoop the squash pulp out of the skin, chop it up, and stir it into the ratatouille. Cook a few more minutes, until heated through.
1 acorn squash
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 eggplant, cubed
1 large or 2 small zucchini, diced
1 tablespoon dried or 3 tbsp fresh chopped basil
1 1/2 tsp Italian seasoning
½ tsp fresh ground black pepper
1 (28 oz) can crushed tomatoes
1 tsp sea salt
Cut the squash in half, scoop out the seeds, and cut it into pieces that will fit into a steamer. Steam for 30-40 minutes, until very soft.
Meanwhile, heat the oil un a saucepan or skillet over medium-low heat, add the onion, garlic, eggplant, zucchini, basil, Italian seasoning and pepper, and sauté for about 15 minutes, until the eggplant is very soft. Stir in the tomatoes and salt, turn heat down to low, and cook, stirring occasionally, for another 15 minutes. Scoop the squash pulp out of the skin, chop it up, and stir it into the ratatouille. Cook a few more minutes, until heated through.
Spanakopita I
Spanakopita 1
1 pkg phyllo dough
1 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 (10 oz) pkg frozen spinach, thawed
2 cups cooked lentils
2 tbsp freshly squeezed lemon juice
1 lb soft tofu, crumbled
2 tsp sea salt
1 tsp dried dill
Set the phyllo dough out at room temp. while you prepare the other ingredients. Preheat the oven to 350 degrees.
Heat 1 tbsp of the oil in a skillet over medium-low heat, add the onion and garlic and sauté for 5 minutes. Stir in the spinach, lentils, lemon juice, tofu, salt, and dill, and remove from the heat. Drain any excess liquid before proceeding.
Use a pastry brush to spread a layer of olive oil on the bottom of a 11x17 inch baking pans, or use an oil spray (I have a nifty little gadget that I can pour oil in, pump it, and it turns the oil into a mist. Awesome!). Spread a sheet of the phyllo on the pan, brush it with oil, and repeat with 11 more sheets. If some rip, it will be fine. They are baking together!
Spread the filling as evenly and gently as possible over the phyllo, then layer the remaining phyllo over the filling, oiling each one as before. Score the top layer into thirds lengthwise and into fourths crosswise to make 12 rectangles, cutting down just to the filling. Bake for about 30 minutes, until the top is golden brown. Cut all the way through and serve.
To make this into a casserole style dish: Spray a 9x11 pan. When you roll the phyllo out flat, cut it in half so you have two smaller rectangles, and follow the same as above. Or, you could just use the full sheets, and fold them in half as you layer them…if that makes sense. Then you’d use half as many sheets, and have some for other things later...fruit pies, maybe?
1 pkg phyllo dough
1 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 (10 oz) pkg frozen spinach, thawed
2 cups cooked lentils
2 tbsp freshly squeezed lemon juice
1 lb soft tofu, crumbled
2 tsp sea salt
1 tsp dried dill
Set the phyllo dough out at room temp. while you prepare the other ingredients. Preheat the oven to 350 degrees.
Heat 1 tbsp of the oil in a skillet over medium-low heat, add the onion and garlic and sauté for 5 minutes. Stir in the spinach, lentils, lemon juice, tofu, salt, and dill, and remove from the heat. Drain any excess liquid before proceeding.
Use a pastry brush to spread a layer of olive oil on the bottom of a 11x17 inch baking pans, or use an oil spray (I have a nifty little gadget that I can pour oil in, pump it, and it turns the oil into a mist. Awesome!). Spread a sheet of the phyllo on the pan, brush it with oil, and repeat with 11 more sheets. If some rip, it will be fine. They are baking together!
Spread the filling as evenly and gently as possible over the phyllo, then layer the remaining phyllo over the filling, oiling each one as before. Score the top layer into thirds lengthwise and into fourths crosswise to make 12 rectangles, cutting down just to the filling. Bake for about 30 minutes, until the top is golden brown. Cut all the way through and serve.
To make this into a casserole style dish: Spray a 9x11 pan. When you roll the phyllo out flat, cut it in half so you have two smaller rectangles, and follow the same as above. Or, you could just use the full sheets, and fold them in half as you layer them…if that makes sense. Then you’d use half as many sheets, and have some for other things later...fruit pies, maybe?
Friday, June 18, 2010
Wednesday, June 16, 2010
Dutch baby pancakes with softened cinnamon apples
I made this for the little man, and he liked it so much he asked for more. It is a fun breakfast. It is baked in a round cake pan, and if you have a light in your oven, your kids can watch it puff up. They will love it. Next time, I will take a picture.
Ingredients:
2 eggs
1 teaspoon vegetable oil
1/2 cup lowfat milk
1/2 cup flour (I used whole wheat pastry flour, but you can use any kind)
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, divided
1 tablespoon butter or margarine
2 large apples, peeled and sliced
Preheat the oven to 425*F. Grease a round cake pan.
Crack the eggs into a medium bowl. Use a fork to beat the eggs, oil, and milk until smooth.
Add the flour, sugar, and 1/4 teaspoon cinnamon to the bowl. Stir until a smooth batter forms, and pour into the graesed dish.
Bake for 10 minutes, then reduce the heat to 350*F and bake until the pancake is very puffy and lightly browned all over, about 5 to 8 minutes longer.
Meanwhile, heat the butter in a large skillet. Add the apples, and saute, stirring often until the apples are tender and lightly browned, about 10 minutes.
To serve, spoon the apples over the pancakes.
Ingredients:
2 eggs
1 teaspoon vegetable oil
1/2 cup lowfat milk
1/2 cup flour (I used whole wheat pastry flour, but you can use any kind)
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, divided
1 tablespoon butter or margarine
2 large apples, peeled and sliced
Preheat the oven to 425*F. Grease a round cake pan.
Crack the eggs into a medium bowl. Use a fork to beat the eggs, oil, and milk until smooth.
Add the flour, sugar, and 1/4 teaspoon cinnamon to the bowl. Stir until a smooth batter forms, and pour into the graesed dish.
Bake for 10 minutes, then reduce the heat to 350*F and bake until the pancake is very puffy and lightly browned all over, about 5 to 8 minutes longer.
Meanwhile, heat the butter in a large skillet. Add the apples, and saute, stirring often until the apples are tender and lightly browned, about 10 minutes.
To serve, spoon the apples over the pancakes.
Polenta with Red Pepper Sauce - V
I love polenta. It is just so good. I also love red peppers, expecially when they've carmelized with onions and garlic. The flavors are delicious together. Mmmm.
For this recipe, I used the rolls of polenta that you can buy and slice. Usually, I cook it, but I ran out of dry polenta so I used the roll I had handy. I have also figured out a way to make my original recipe vegan...but I've never tasted it. It should be delicious, still! I don't know the exact measurements on the polenta recipe by heart, so that will have to wait, but you can still use the rolls!
Polenta with red pepper sauce
Red pepper sauce:
1 tbsp oil
1 large red bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
1 tsp Italian seasoning (I use Tuscan Mills grinder...ask if you want to see)
1 14oz can of diced tomatoes
1 small can of tomato sauce
Carrots and spinach to steam up and add to the side or mix inside. You choose. The sweetness of the carrots and the bitterness of the spinach just makes the dish so fun!
Heat oil in a large skillet on medium heat. Add the peppers, garlic, and onion. Cook about 10 minutes, or until the peppers and onions are soft and starting to darken. Add the can of tomatoes, the sauce, and the seasoning. Cook for about 5 more minutes, or until some of the liquid is absorbed.
For this recipe, I used the rolls of polenta that you can buy and slice. Usually, I cook it, but I ran out of dry polenta so I used the roll I had handy. I have also figured out a way to make my original recipe vegan...but I've never tasted it. It should be delicious, still! I don't know the exact measurements on the polenta recipe by heart, so that will have to wait, but you can still use the rolls!
Polenta with red pepper sauce
Red pepper sauce:
1 tbsp oil
1 large red bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
1 tsp Italian seasoning (I use Tuscan Mills grinder...ask if you want to see)
1 14oz can of diced tomatoes
1 small can of tomato sauce
Carrots and spinach to steam up and add to the side or mix inside. You choose. The sweetness of the carrots and the bitterness of the spinach just makes the dish so fun!
Heat oil in a large skillet on medium heat. Add the peppers, garlic, and onion. Cook about 10 minutes, or until the peppers and onions are soft and starting to darken. Add the can of tomatoes, the sauce, and the seasoning. Cook for about 5 more minutes, or until some of the liquid is absorbed.
My Main Squeeze - V
This is the best dish...I could eat it every day! I love it so much, I am going to call it "My Main Squeeze". Don't tell the hubby!
It evolved from tofu scramble. One day while making it, I thought, "Hey, why not add some grains to this by throwing some of that leftover bulgur in there?" and it was yummy. The texure that the bulgur adds is so fun.
My Main Squeeze
-1-2 tbsp oil. I usually use extra virgin olive oil, but it is kind of pricey, so you can use any oil you like.
-Veggies! About 2 cups, chopped up. It can be anything you like. For the specific dish here, I have zucchini, mushrooms, carrot, celery, broccolini, green onion, the big leaves are some smaller leaves of collard greens, radishes, a yellow beet, and I added in some leeks after I took the picture. So, anything goes! Get crazy! (Yellow beets?!)
-1/2 a package (about 7 ounces) of firm tofu.
-1/2 a package of tempeh (about 4 ounces, this can be ommitted. It just adds more protein and texture!)
-1 cup dry bulgur (optional, but if you really want to try it and can't find any, ask me, and I will send you some!) Brown rice or couscous would work well, too.
-1 tbsp mirin (found in the Asian food aisle)
-1 1/2 tbsp soy sauce
-1 tbsp red wine vinegar or apple cider vinegar
-Chopped cilantro for garnish - it makes it taste even better!
-Gomasio for garnish (optional)
Bring 1 1/2 cups of salted water to a boil. Pour in the bulgur, remove from heat, and cover with a lid. Let sit for about 20 minutes, or until the water is all soaked up.
Heat the oil in a pan on medium heat. Start adding veggies that will take longer to cook, like carrots, onions, celery, garlic, etc, and continue adding all the veggies to the pan. Once they are all coated with a little oil and cooking, add some water. I don't like to use a lot of oil to cook, so I like to add in water to help. It steams the veggies, and cuts down on fat. Place a lid on the pan, and let the veggies steam a little. After about 5 minutes of cooking, add the soy sauce, mirin, and vinegar. Stir the veggies, and cover the pan again, and let cook for another minute. Add the tofu, tempeh and bulgur. Stir well, and if the pan is getting too dry, add a little more water. Replace the lid and let the flavors all cook together for a few more minutes.
Serve with chopped cilantro and gomasio. Yum!
It evolved from tofu scramble. One day while making it, I thought, "Hey, why not add some grains to this by throwing some of that leftover bulgur in there?" and it was yummy. The texure that the bulgur adds is so fun.
My Main Squeeze
-1-2 tbsp oil. I usually use extra virgin olive oil, but it is kind of pricey, so you can use any oil you like.
-Veggies! About 2 cups, chopped up. It can be anything you like. For the specific dish here, I have zucchini, mushrooms, carrot, celery, broccolini, green onion, the big leaves are some smaller leaves of collard greens, radishes, a yellow beet, and I added in some leeks after I took the picture. So, anything goes! Get crazy! (Yellow beets?!)
-1/2 a package (about 7 ounces) of firm tofu.
-1/2 a package of tempeh (about 4 ounces, this can be ommitted. It just adds more protein and texture!)
-1 cup dry bulgur (optional, but if you really want to try it and can't find any, ask me, and I will send you some!) Brown rice or couscous would work well, too.
-1 tbsp mirin (found in the Asian food aisle)
-1 1/2 tbsp soy sauce
-1 tbsp red wine vinegar or apple cider vinegar
-Chopped cilantro for garnish - it makes it taste even better!
-Gomasio for garnish (optional)
Bring 1 1/2 cups of salted water to a boil. Pour in the bulgur, remove from heat, and cover with a lid. Let sit for about 20 minutes, or until the water is all soaked up.
Heat the oil in a pan on medium heat. Start adding veggies that will take longer to cook, like carrots, onions, celery, garlic, etc, and continue adding all the veggies to the pan. Once they are all coated with a little oil and cooking, add some water. I don't like to use a lot of oil to cook, so I like to add in water to help. It steams the veggies, and cuts down on fat. Place a lid on the pan, and let the veggies steam a little. After about 5 minutes of cooking, add the soy sauce, mirin, and vinegar. Stir the veggies, and cover the pan again, and let cook for another minute. Add the tofu, tempeh and bulgur. Stir well, and if the pan is getting too dry, add a little more water. Replace the lid and let the flavors all cook together for a few more minutes.
Serve with chopped cilantro and gomasio. Yum!
Monday, June 7, 2010
Peanut Butter Cups - V
Peanut Butter Cups
I got this recipe from The Kind Life book. MMMmmmmm
I got this recipe from The Kind Life book. MMMmmmmm
My picture doesn't do it justice. Next time ;)
Peanut butter part:
1/2 cup Earth Balance butter (non veg: margarine or butter)
3/4 cup crunchy peanute butter, preferably no salt or sugar
3/4 cup graham cracker crumbs, or 10 squares crushed
1/4 cup maple sugar (or regular sugar)
Chocolate part:
1 cup malt-sweetened chocolate chips (non veg: regular chocolate chips)
1/2 cup soy milk (non veg: lowfat milk)
Melt the butter in a small saucepan. Stir in peanut butter, graham crackers and sugar. Pour into paper-lined muffin tins. Put in fridge to cool.
Next, melt the chocolate chips in a double boiler, or in a stainless steel bowl placed over a pot of boiling water. Stir in milk until smooth. Pour over peanut butter, and let cool in fridge.
Delicious! I love to put mine in the freezer. Mmm.
This has brought in a lot of requests! Berk Bryant's Birthday Bash
When I asked my hubby what he wanted to do over the summer, he said he really wanted to see a bluegrass show while in "bluegrass country."
As it happens, we found this wonderful radio station that plays a bunch of music that I really enjoy. There is never a time when I want to switch the station because I don't like a song. And, there are no silly commercials, either. I was listening one day, and they mentioned "Berk's Birthday Bash", a live-braodcast radio show honoring the Country Gentlemen himself, Berk Bryant. The show is FREE, you just have to pick up tickets in advance. So we did, and we went.
What fun!
It was in the basement of an old place called The Vernon. I am sure I was the youngest person there who wasn't involved with it in some way. There were 3 bands, and they were fun. The first band, Bluegrass 101, had a mandolin player who was only 15, and had only been with them for about 4 months, but he was AWESOME. The second band, Blue River, when they brought up the guitar player's wife, and she sang a song. Wow, can she belt out a tune! And the third, Cherryholmes, were so so entertaining. I loved it. They had an old man playing the standing bass, and as he introduced the band, he talked about the older woman up there with him who was literally the producer of the band...they were a family band, mom, dad, and their 4 kids. Go listen. Bluegrass might not be your thing, but try it. Listen to at least one song form each band, and if you only want to listen to one band, choose Cherryholmes. Mmm...
Hubby was happy :)
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