butternut squash lasagna + vegan parmesan.

butsquash

  • Ricotta Mixture:
  • 1 package tofu, water pressed out
  • 1/4 cup vegan parmasan cheese (recipe below) or nutritional yeast
  • 4 cloves garlic
  • salt and pepperWhite Sauce:
  • 2 Tbl vegan Margarine, such as Earth Balance
  • 3 C Almond Milk
  • 2 Tbl vegan Parmesan Cheese
  • ¼ C All-Purpose FlourFilling:
  • 1 Tbl Vegetable Oil
  • Salt and Pepper
  • 3 C Butternut Squash (or Kabocha Squash) – I mixed the two
  • 1 C fresh Spinach
  • whole wheat lasagna noodles

    VEGAN PARMESAN

  • 3/4 cup raw cashews
  • 3 T nutritional yeast
  • 3/4 tspn sea salt
  • 3/4 tspn garlic powderAdd ingredients to high speed blender and puree until fine like parm cheese
Instructions
  1. dice your butternut squash – Toss with olive oil, salt and pepper and Roast 425 degrees for about 45 minutes.  when its done and cooled, whip with electric beaters to get this nice and fluffy. season with salt and pepper.
  2. In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the flour. Add the almond milk all at once, whisking until smooth. Add the parmesan whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.
  3. Make the ricotta: In a bowl, crumble the tofu and add the parm, garlic, salt and pepper. Set aside.
  4. Boil your pasta noodles.
  5. Steam the spinach. Set aside.
  6. Preheat the oven to 400 degrees.
  7. To assemble, place some of the white sauce on the bottom of an 8×8 pan and one sheet of the pasta.
  8. Layer with squash, tofu ricotta, spinach, white sauce and parm.  repeat two more times, ending with noodles and topping with remainder of sauce and parm.
  9. Cover with foil and bake for 40-45 minutes or until cooked and bubbly.

ricotta stuffed portabellas.

RICOTTA.jpg

I am obsessed with Kite Hill products, especially the ricotta cheese. I have made lasagna with it, and I also have topped some polenta with it. I had half a tub left, and was trying to figure out what to do with it, so I decided to stuff some portabellas! I whipped this up and ate it for lunch and felt like I was eating something so fancy!

2-3 portabella mushrooms
1/2 tub kite hill ricotta
fresh spinach
vegan parmesan
garlic
Vegan sausage (I used field roast and diced it up)
Pasta sauce
salt and pepper
balsamic vinegar (optional)

Chop your spinach. Add to ricotta: spinach, vegan sausage, garlic, salt, pepper. Lightly toss your portabella in a little bit of balsamic vinegar (optional); season with salt and pepper. Fill portabella with ricotta mixture, top with some vegan parmesan and bake at 400 degrees for about 25 minutes.

Top with spaghetti sauce and enjoy!

spaghetti carbonara with shitake bacon.

 

spag.jpgI had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!

SHIIITAKE BACON

  • 1 pound shiitake mushrooms,
    trimmed and thinly sliced
    (about ¼ inch thick)
  • 2 T olive oil
  • 2 T soy sauce
  • 1 tspn maple syrup
  • 1/2 tspn liquid smoke
  • 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

PASTA CARBONARA

  • 1 pound long pasta
    (spaghetti, linguine, fettuccine)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 14 ounces soft tofu
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2½ teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish
  • vegan Parmesan Topping

For the shiitake bacon:
Preheat the oven to 375°F.

Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on  a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.

 

zucchini noodle lasagna.

ZUCHINNI.jpgI took a stab at making a lasagna with zuchinni instead of noodles. I just kind of threw this recipe together, and happy to say…it was a hit! I came home late from work one day and my family was gladly eating this. Milo didnt even realize the noodles were zucchini.

zucchini – sliced thin with a mandolin slicer
1 package extra firm tofu, pressed and crumbled
3/4 cup raw cashews
1/2 cup-3/4 cup water
3-4 garlic cloves
salt
pepper
nutritional yeast
fresh basil
1 bag fresh spinach
vegan parm (recipe below)
Tomato sauce

Prep your zucchini.  Slice thin with a mandolin slicer and lay flat on paper towels, sprinkled with salt. Let sit for about 10-20 minutes and dab with paper towels as zucchini starts to sweat out the water.

Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.Add a little fresh basil if youd like as well.  Add a little vegan parmesan or nutritional yeast. Adjust seasonings to your taste.

Make the spinach: I make spinach by filling a tea kettle with water and boiling it, then putting bag of spinach in a colander and pour boiling water on top of spinach.  Run some cold water on it and squeeze out all excess water.  Chop roughly.

Make the tofu ricotta: Take crumbled tofu, cashew cream and spinach and mix to combine. Add fresh chopped basil.

Assemble the lasagna:Preheat oven to 350 degrees. Pour some pasta sauce in an 8×8 pan. Layer the zucchini noodles, then layer with tofu ricotta and sauce. Continue until you end on a layer of noodles on top. Top with remaining sauce and vegan parmesan.  Bake covered with foil for 25 min.  Uncover and bake for about 30 min more.

spaghetti with kale and garlic.

spaghettsi

We grew some kale in the garden and it did really well. So now i have lots of kale to work with. I whipped up some quick spaghetti one night and it was delicious. The leftovers were even better b/c it was so garlicky!

Dry spaghetti (about half the package)
2 tablespoons good extra virgin olive oil
8 sprigs lacinato kale – very finely chopped
Pinch red pepper flakes
Salt and freshly ground pepper
3-4 large garlic cloves, finely chopped
Juice of 1 lemon wedge
fresh basil
lemon garlic seasoning
2 tablespoons vegan Parmesan

Cook the pasta al dente according to package directions.

When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the kale, red pepper flakes to taste, and season with salt and pepper. Cook and stir for 3 or 4 minutes, until the kale starts to get a bit crisp. Add the garlic and cook, stirring, for another minute. Add drained pasta, lemon juice, and vegan parm, and stir to combine.

14. vegan deep dish pizza.

Vegan deep dish pizza sounds crazy right? Try more like CRAZY DELICIOUS. We burnt out on this a while back, but its been months, so I figured I’d give it another go. Man, did it hit the spot. The crust only needs to rise for 30 minutes, and it only bakes for about 15-20. Can totally be done on a weeknight if you wanted to.

Recipe is here: but here’s my modified version.

Dough:
1 tsp sugar
1 package active dry yeast
1 cup warm water
2 & 1/2 cups all-purpose flour1/2 cup finely ground yellow cornmeal
1/4 tsp salt
2 tbsp olive oil
2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

Pizza Filling
1 package Upton’s Naturals All Natural Italian Sausage
1 package mozzarella flavored Daiya
Baby spinach
your favorite pizza sauce
Directions

  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for at least half an hour or until it doubles in size.
  4. While waiting for the dough to rise, prepare the other ingredients.
  5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the toppings you want to include.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
  7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
  8. Preheat the oven to 450°F.
  9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the vegetable toppings.  Sprinkle a layer of vegan Parmesan cheese if you prefer. Add the daiya cheese. Sprinkle oregano and basil over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
  10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
  11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.