Saturday, March 19, 2011

Vegan Lasagna

Soooooo...What do you do with that Giant Tub of Rinotta that you made at the beginning of the week? You can do just about anything with it. I personally just like to eat it on some whole grain Vegan Bread, but if you'd like to get interesting with it here ya go...
This was Amy's Creation from Wednesday night & it is out of this World

Preheat Oven to 375 degrees.
1 box Rice Lasagna Noodles (make sure they are vegan)
2 parts Rinotta.(see recipe on blog)
1 jar Tomato Sauce (Of course, All Tomato Sauce "should be Vegan")
1- 1 1/2 cups fresh sliced mushrooms
1- 1 1/2 cups artichoke hearts- chopped
1 package Daiya Vegan "mozzarella cheese" shreads ( We all Know it ain't really cheese)

In a 9 by 13 inch cake rectangular pan, dump 1/2 of a jar of Tomato Sauce.
Then lay down 1 layer of lasagna noodles.
spread 1 part Rinotta on the noodles.
Sprinkle mushrooms on top of rinotta.
Add 1 layer of noodles.
Spread 1 layer of Rinotta.
Sprinkle Artichokes.
Add 1 layer of Noodles.
Spread Remaining Tonmato Sauce over Noodles.
Make Sure noodles are completely covered with Sauce.
Sprinkle "Mozzarella" Shreads over the Tomato sauce.

Cover with Foil.
Bake Covered for 45 minutes.
Remove Foil.
Bake another 15 minutes uncovered or until desired doneness.

Thursday, March 10, 2011

Even Vegans Can Enjoy Dessert

Straight from the mind and kitchen of Amy...

Amy's Yummy Gluten Free Vegan Chocolate Chip Cookies

1 cup organic vegetable shortening
1 1/2 cups vegan brown sugar or amber agave nectar
1 tsp Baking Soda
1 Tbsp Kosher Salt
1 Tbsp Gluten Free Vanilla extract
2 Tbsp finely ground flax seed
6 Tbsp Water
1 cup Almond Meal
1 2/3 cups Gluten Free Oat Flour
1 12 oz pkg Gluten Free Vegan Chocolate Chips

In a small bowl combine flax seed & water. Stir & Set Aside. Cream Shortening & Sugar or nectar. Add salt vanilla baking soda & flax mixture. Combine. add almond meal & flour. Mix until incorporated. Stir in chocolate chips. Drop Tablespoon full on non greased cookie sheet. Bake at 325 for 12-18 minutes for desired doneness.

Wednesday, March 9, 2011

From Nashville with Love

This link was sent to me all the way from Nashville, TN from one of my dearest friends, Nikadik.
Although some wines may be processed with certain fish oils, the distillation process pulls out all of the impurities, hence leaving it vegan;)

This recipe is all about extracting the water from the mushrooms and the spinach to intensify the flavor. The Marsala adds nice acidity to the dish.

2 tablespoons extra-virgin olive oil
1 pound white button mushrooms, ends trimmed (but stems still attached) and washed, quartered and/or halved to the same size
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
4 small cloves garlic, peeled and smashed
1/4 to 1/2 cup dry Marsala
1/2 pound spinach leaves, washed and dried
Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.

Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Tree Hugging Twig Eaters Unite

To start things off, let me just say..."I Love Meat". I absolutely love meat. A rare piece of Prime Rib, with more fat than meat, sitting there in its own blood, with a big dollop of horseradish, and a baked potato with butter and sour cream, oh yeah, that's what I'm talking about. Driving two hours to find a church out in the middle of a cornfield in Indiana on a Sunday, to find the best all you can eat fried chicken dinner in the world, is my glory.
For Lent, I have decided to make the sacrifice of giving up all meat & animal biproducts. Which means, no milk,no cheese, no eggs, no fish on Fridays...and NO CAKE going into my belly for 40 days and 40 nights.

This blog is being created to share a wealth of meat alternatives and vegetarian recipes that are very tasty and definitely worth preparing, even if you just want to be a vegetarian once in awhile.

This recipe is for Rinotta which is a cashew tofu filling, which you can use as a replacement for meat on a sandwich or stuff into manicotti shells, or...just eat with a spoon.
Thank you
for posting this.

1/4 cup olive oil

1/4 cup chopped garlic (~1 bulb)

1 cup soy milk

1/4 cup white flour

2 1/2 cup cashews

3/4 cup nutritional yeast

1 bunch of parsley

2 tsp cayenne pepper

1 tsp dry mustard

1 T salt

1/2 tsp black pepper

1 tsp onion powder

juice of 1 lemon (~1/3 cup)

2 T olive oil or soy milk

2 lbs drained tofu.
(makes a bucketful, yo)
Step 1
Sauté garlic in olive oil until slightly brown. Whisk in soy milk. Simmer and whisk in flour to form a roux. Yow.

Step 2
Combine these ingredients along with roux in food processor. Now you've got an absolutely vile overpowering muck. It would be unwise of you to spread this on your pizza just yet, which is why I strongly recommend you proceed to step 3..

Step 3
Add olive oil or soy milk to desired consistency. Put tofu in large bowl and combine all ingredients until well mixed.

More recipes...