Lasagna

Lasagna

This is an adaptation of Chef AJ's disappearing Lasagna recipe. This recipe takes a quite a bit of effort so give yourself lots of time to prepare. This makes 2 - 9x13 inch pans.

Ingredients

Mushroom Layer

2 lbs fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup soy sauce
1 large onion

Bean / Potato  Layer

2- 19 oz can navy beans, rinsed and drained
1 cup cooked white potato , diced
3 Tablespoons white miso
1/2 cup nutritional yeast
2 Tablespoons lemon juice
1/8 teaspoons red pepper flakes
1/2 cup water, or more to bring the mixture to a thick consistency

Additional Ingredients

2 lbs frozen chopped spinach, defrosted and squeezed dry
1-2 cups frozen corn, defrosted
1-2 boxes no boil oven ready lasagna noodles
4 jars favourite pasta sauce. I use tomato and basil lite by Ragu
nutritional yeast for sprinkling on top of lasagna

Directions

Mushroom Layer

Add mushrooms, garlic and onion to the pan and cook until all the liquid has disappeared and the onion is well cooked.

Add soy sauce and continue cooking until the liquid has evaporated.

Set aside.

Potato Bean Layer 

Add all the ingredients to a food processor and mix until it is creamy and smooth.

Set aside.

To Assemble

Pour 1-2 cups of pasta sauce in bottom of each of the 9x13 pans.

Cover with a layer of noodles.

Top noodles with a layer of the potato / bean mixture. This should use up all the the mixture.

Top with spinach.

Add mushrooms on top of the spinach.

Divide half of the corn between the two pans.

Top with a layer of noodles.

Add a layer of sauce.

Add a layer of corn. This should use up the remaining corn.

Top with noodles.

Add a layer of sauce.

Sprinkle with nutritional yeast.

Bake in a preheated 350F  oven  for 60 minutes. Let rest for 15 minutes before serving.

Enjoy!

PB2 Noodles

PB2 Noodles

Peanut Butter is not something that I use very often. It's not that I don't like it, it's just that it is higher in fat and not something that I can consume often. So when I discovered PB2 powdered peanut butter with a lot of the fat removed,  I was excited to try it. This is still a dish higher in fat, so it would be a rare treat in my home.

Ingredients

8 Tblsp PB 2 powder
5 Tblsp water

1/4 cup soy sauce
1 Tblsp rice vinegar
1/4 cup Korean red curry paste
4 Tblsp maple syrup

800 grams udon noodles

1 lb broccoli florets, cooked, optional but good

Directions

Cook noodles as per package directions.

Mix the PB2 powder and water together. This mixture should be runnier than peanut butter out of the jar.

Whisk in the remaining ingredients.

Warm sauce in a pan. 

Pour sauce over the noodles and mix.

Enjoy!

Tip

When the PB 2 powder and water where mixed together it measured about a 1/2 cup.

Kung Poa Noodles

Kung Poa Noodles

This is a recipe I found somewhere on the internet and adapted it to suit my diet. It's pretty easy to throw together and it makes a lot. My daughter uses frozen stir fry vegetables to make this dish. 

Ingredients

800 grams udon noodles, cooked as per package directions, drained and rinsed

10 cups stir fry vegetables, I used onion wedges, broccoli, orange and red peppers and snow peas
                                              but any of your favourite ones will work just fine

Sauce Ingredients

1/2 cup soy sauce
1/2 tsp stevia or 2 Tblsp sugar, or to taste
1 Tblsp rice vinegar
2 Tblsp ketchup
2 Tblsp cornstarch
2/3 cup water
1/2 tsp garlic, minced
1/2 tsp chili garlic sauce, more or less to taste, optional


Directions


Place all of the sauce ingredients into an a small bowl or measuring cup. Stir well.

Stir fry vegetables in a large pan or steam them in your microwave to desired tenderness.

Remove veggies from pan or drain them if you steamed them.

Give the sauce ingredients a quick stir and then pour into the pan and boil for a minute or two until the sauce thickens and the cornstarch is cooked.

 Return vegetables to the pan, along with the noodles. Stir well.

Serve and Enjoy!

Simple Spaghetti Sauce

Simple Spaghetti Sauce

This is a sauce that does not take a lot of effort. Any extra sauce can easily be frozen for later use.

Ingredients

2 cups onion, chopped
3- 19 oz cans tomatoes, diced
2- 5 1/2 oz cans tomato paste
1/4 cup jalapeno pepper, diced
2 tsp garlic, minced
1/2 tsp black pepper
2 Bay Leaves
2 tsp vegetable stock powder
1/4 cup parsley, chopped
1/4 tsp turmeric

1/4 tsp stevia or about 1 Tblsp sugar, optional ( taste the sauce before adding)

Directions

Place all of the ingredients in a large pan and simmer uncovered for about an hour. Stirring occasionally.

Taste the sauce and add stevia or sugar if needed.

Add salt and pepper if desired. Remove Bay Leaves.

Carefully puree the sauce with an immersion blender for a smoother texture if desired.

Enjoy!

Mushroom Pastitsio

Mushroom Pastitsio



This is one of my families favourite entrees. It does take some effort, but you will not be disappointed. This recipe will make a 11x13 inch pan. It is a hefty amount of food. This recipes freezes well so you may want to divide it up between two smaller casseroles and eat one now and freeze one for later. If you are making two smaller pans, it may be necessary to double the topping.

 Ingredients

For the Mushroom Filling

2 lbs mushroom, large dice
1 cup onions, diced
3 cloves garlic, minced

1/2 cup red wine
38 oz canned tomatoes, diced ( or 1 1/2 - 19 oz cans)
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp vegetable stock powder, ( more or less to taste)
1/8 tsp black pepper

Topping

1 lb soft tofu
1 cup cooked and cubed potato
1 garlic clove, minced
2 tsp cornstarch
1 tsp vegetable stock powder
2 Tblsp lemon juice
1/4 cup water
1/2 tsp onion powder
1/2 tsp garlic powder

Sauce to mix with Pasta

1/2 cup water
6 Tblsp whole wheat flour
2 cups soy milk, unsweetened
1 cup nutritional yeast
1 Tblsp lemon juice
3/4 tsp vegetable stock powder, or to taste
2 Tblsp cornstarch

Other Ingredients

6 cups cooked pasta, I like tube shaped

Directions

For the Mushroom Filling

Add mushrooms, onions and garlic to a pan. Cook until most of the liquid has been evaporated.

Add wine, tomatoes, oregano, cinnamon, stock powder and black pepper. Cook until the liquid has evaporated.  If you are pressed for time, you could drain the tomatoes. This mixture should not be runny.

While the mushrooms are cooking, make the topping and sauce to mix with the pasta.

Topping

Place all of the ingredients into a blender and mix until well combined. Set aside.

Sauce to mix with the Pasta 

In a separate pot, add the the water and bring to a boil. Add in the flour stirring well so that there are no lumps. If lumps develop, carefully use an emersion blender to blend until smooth.

Combine the soy milk and cornstarch together. Pour into the boiling liquid and cook for a minute.

Add in remaining ingredients. Stirring well. cook for about a minute, stirring constantly to avoid burning.

Remove from heat and set aside until ready to use.

To Assemble

Preheat oven to 350 F.


Use a 11x13 inch pan.

In the pan, layer in the following order:

  -2/3 of the pasta on the bottom

  -All of the mushroom mixture

  -Remaining pasta, it will not completely cover the mushroom mixture

  -All of the topping

Bake in a preheated 350 F oven for 40-45 minutes until golden. 


Enjoy!

Tip

Sometimes I double the topping mixture to make a creamier top to the pastitsio. 

Adapted from the cookbook Vegan Eats World by Terry Hope

Southwestern Pasta Salad

Southwestern Pasta Salad

This is an easy salad to throw together to serve on a hot day. I served this on a bed of lettuce with grape tomatoes on the side as I have one family member who is not a fan of tomatoes. The tomatoes could easily be incorporated into the salad itself.

Ingredients

I cup red pepper, diced
2 cups frozen corn, defrosted
1 cup frozen peas and carrots, or mixed frozen vegetables, defrosted
1/2 cup cilantro, chopped
2 cloves garlic, minced
1/2 cup red onion, diced
1 16 oz pkg brown rice pasta or pasta of choice

Dressing Ingredients

1/4 cup lime juice, about 1 1/2 large limes
1/3 cup water
2 Tblsp chili powder
1/2 tsp cumin
1/4 tsp stevia, or less for a less sweet salad

Optional Ingredients

Chopped lettuce for serving
Halved grape tomatoes

Directions

Cook pasta as per package instructions.

Combine first seven ingredients in a large bowl.

Mix salad dressing ingredients in a small bowl and add to pasta mixture. Mix until well combined.

Chill until ready to serve.

Serve on a bed of chopped lettuce with tomatoes on the side, if desired.

Enjoy!

Udon Noodle Stir Fry with Roasted Mushrooms, Broccoli and Kale

Udon Noodle Stir Fry with Roasted Mushrooms, Broccoli and Kale

Yesterday I dropped in to see my brother. He has a tremendous green thumb. His flower and vegetable garden were bursting. Before I left he offered me some  kale from his garden. It was beautiful, so I knew that I had to try make something special with it. This stir fry is bursting with flavour. It makes a lot of food too. A lower salt version can be found at the end of this post.

Ingredients

Roasted Mushrooms 

1/4 cup soy sauce
2 Tblsp rice vinegar
1/2 tsp stevia
1/4 tsp garlic, minced
2 tsp ginger, minced
1 1/2 lb mushrooms, quartered



Stir Fry

800 grams udon noodles
6 large kale leaves, chopped, about 2 cups

1 onion, chopped
1 Tblsp garlic

I large red pepper, julienne
1 lb pkg frozen broccoli, microwaved for about 4-5 minutes

Sauce for the Noodles

1/2 cup soy sauce
2 Tblsp rice vinegar
1/4 tsp stevia
2 tsp chili garlic sauce, or more to taste
1 Tblsp heaping, ginger, minced

Directions

Roasted Mushrooms
 
Start to Preheat oven to 425 F. Line a large sheet pan with parchment paper.

Place mushrooms into a large bowl.

Combine the remaining roasted mushroom ingredients in a blender and process.  Pour over the mushrooms. Stir occasionally while oven is preheating.

Once oven is preheated, pour mushrooms and any liquid onto the pan.

Bake for 15 minutes and stir well. Bake for another 15 minutes  or until all liquid has evaporated. Set aside.

Noodles

Bring a large pot of water to the boil.

Add in noodles and chopped kale. Cook according to noodle package directions. Mine called for three minutes in boiling water. Drain and set aside.

Stir Fry

Dry fry onion until about half cooked.

Add in garlic and cook for about 30 seconds.

Add in red pepper and stir fry to desired tenderness.

Add in broccoli, noodles and kale. Mix well.

Combine noodle sauce in a small container and stir. Add to noodles and mix well.

Serve and Enjoy!

Lower Salt Version

The directions remain the same, just substitute this lower salt version for the ones listed above.

For the  Roasted Mushrooms

2 Tablspoons soy sauce
2 Tblsp rice vinegar
1/4 tsp stevia
1/4 tsp garlic, minced
2 tsp ginger, minced

Sauce for The Noodles

1/4 cup soy sauce
1 Tblsp rice vinegar
1/4 tsp stevia
2 tsp chili garlic sauce
1 Tblsp ( heaping) ginger, minced 


 
 

Asian Pasta Salad

Asian Pasta Salad

This makes a delicious and refreshing salad. It is a great way to use up any leftover pasta that you may have in the fridge. It would also make a great lunch or picnic salad. Any of your favourite vegetables can be used too. Asparagus or roasted red peppers would be  nice additions.

Ingredients

Dressing
 
4 Tblsp Soy Sauce
4 Tblsp Rice Vinegar
4 Tblsp Maple Syrup
4 Tblsp Sweet Chili Sauce

Salad

4 cups cooked pasta, any shape
1 orange pepper, diced
1 red pepper, diced
1 green onion, chopped
1 cob corn, cooked, kernels removed from cob, or use 1/2 cup frozen corn
1/4 English Cucumber, diced


Directions

Mix dressing ingredients in a small bowl.

Add all salad ingredients to a large bowl.

Pour desired amount of  dressing over salad and mix well. Chill until read to serve.

Enjoy!

Adaption of this recipe.  https://cookingwithplants.com/recipe/oil-free-asian-salad-dressing/

Mac and Cheese

Mac and Cheese

This is an easy recipe that can be made ahead and reheated in the oven or eaten right away.  Leftovers make a great lunch. 

Ingredients

5 Cups uncooked Macaroni

2 cups onions, chopped
2 cups peppers, chopped, red , green or orange, or a mix
4 cups spinach, chopped

Sauce

4  cups water
1/2 cup quick oats, uncooked
2 tsp vegetable broth powder, or to taste
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp prepared mustard, I used Sweet with Heat by Presidents Choice
1 2/3 cup nutritional yeast
1 tsp paprika, for sprinkling only

Cook macaroni. Drain and set aside

Cook onions in as little water as possible until tender. Stir frequently.

Add in chopped pepper and cook until tender. Add in spinach and stir until wilted.

In blender add all ingredients for the sauce and process for about a minute until smooth.

Pour contents of blender into a pot and cook until hot and bubbly. Whisk frequently.

Mix sauce, cooked vegetables and pasta together.

Pasta can now be eaten or reheated later.

If reheating later:

Pour into a 9x13 inch pan, Sprinkle with paprika.

Cover with foil and bake at 350 for about 35- 45 minutes until hot.

Enjoy!

Artichoke and Spinach Lasagna

Artichoke and Spinach Lasagna

This lasagna has a lot of flavour, so do not expect there to be leftovers. It is pretty simple to make, but there are a couple of ingredients that need to be made before being assembled.

Ingredients

1 large onion, chopped
3 cloves garlic, chopped
1/4 cup tomato paste
1 28 oz can chopped tomatoes
1/4 cup red wine
1/4 tsp black pepper
1/2 tsp vegetable stock powder
pinch stevia, or to taste. Optional
1/2 tsp oregano
 lasagna noodles, oven ready variety
1 can artichoke hearts, drained and chopped
1 pkg frozen spinach, drained and chopped
2 cups homemade oat cheese, made without the roasted red peppershttp://barbsplantbasedkitchen.blogspot.ca/p/vegan-oat-cheese-in-grilled-cheese_20.html
1 recipe Vegan Ricotta, recipe below

Directions


To make the tomato sauce:


Saute the onion using as little water as possible.

When the onion is soft, add the garlic and cook for about a minute.

Add in  the tomato paste,  tomatoes, wine, vegetable powder, black pepper ,stevia and oregano.

Cook for about 30 minutes on low heat. Stirring as required. Set aside.

Prepare oat cheese.  http://barbsplantbasedkitchen.blogspot.ca/p/vegan-oat-cheese-in-grilled-cheese_20.html

Prepare vegan ricotta.

Combine artichokes and spinach in a bowl.

Vegan Ricotta 

14 oz, soft tofu, plus
1 cup soft tofu
1-2 tsp vegetable stock powder
Smidgen stevia powder
1/4 tsp black pepper
2 tsp lemon juice

Place all ingredients for ricotta in the blender and process until smooth

To Assemble Lasagna

Place about 1/2 to 3/4 cup tomato sauce in the bottom of a 9x13 inch pan.

Cover with a layer of noodles.

Spread about half of the ricotta over the noodles and top with the spinach and artichoke mix.

Top the vegetable mix with half the the oat cheese. Top this with about 1/2 -3/4 cup tomato sauce.

Keep layering until all the ingredients are used up, making sure to top the entire lasagna with the last of the sauce and some oat cheese.

Cover with foil.

Bake in a preheated 350 F oven for 45 minutes then remove foil and bake for about 15 minutes more.

Let sit for about 15 minutes before serving.

Enjoy!