Homemade Vegan Lasagna

I love pasta, almost as much as I love potatoes. There’s nothing more satisfying than noodles covered in a good sauce with veggies. I don’t make lasagna as much as I should. I mean, depending on how many layers you have, it really does feed a crowd; it freezes well so you’re not eating it for a week if you only have a few people living in your home. It travels well, so it’s right up there with chili for potlucks. What more can I say? I LOVE lasagna 🙂

I’m going to share with you my recipe. It’s fairly simple, but it does take some time to cook, but it’s ready within 40 minutes. You can make the marinara sauce and ricotta the day before. If you are really stuck for time, you can always grab a bag of cut veggies from the grocery store. I won’t judge. This here, my friends, is a judge free zone.

I need to tell you that if you come across Manitoba Hemp Heart Toppers, you need to buy them I generously sprinkled their Chipotle, Onion & Garlic blend on top of my lasagna and it’s a match made in heaven. Let’s get to the part you are really here for…. the recipe.

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You will need 6 lasagna noodles, 1 1/2 batch of marinara sauce, all the ricotta (1 recipe worth), cut veggies- how much is up to you, the more the better! Do not cook your noodles or your veggies!!! The oven and sauce will do all that hard work for you. Trust me; you don’t even need to buy the oven ready ones. Just choose any noodle you want. Brown rice will cook up faster than regular noodles. Remember to double the batch of my sauce for this recipe.

Brandie’s Marinara Sauce

1 large onion, diced

3 cloves of garlic, or 6 even it’s all good

1 tsp of each thyme, rosemary

1 Tbs of basil

1 can of crushed tomatoes

2 tbs of Parmageddon  by the makers of Vegan Magic.

3 tbs of Manitoba Harvest Hemp

Oil, or veggie broth to sauté the onions

Method:

If you use oil, add some olive oil to your pot, otherwise use some veggie broth. Heat it on medium heat. Add the onions and sauté them for a few mins, add the minced garlic, stir it for about 30 seconds.

Add the crushed tomatoes, thyme, rosemary and basil, stir. 

Cover the pot with a fitted lid. Bring sauce to a boil. 

Remove pot from the heating source, carefully lift lid, and give it a good stir.

Reduce heat to low, you want it to simmer. Cover with lid. Set the timer for 30 mins. Just give it a stir every now and then.

Add the parm and hemp seeds, stir it up and BOOM baby, you have yourself an epic marinara sauce.

Ricotta

1 block of extra firm tofu, drained and pressed

1 tablespoon of fresh lemon juice

3-4 cloves of garlic.

1 tablespoon dried basil

1/3 cup nutritional yeast

dash of salt 

Method:

Get out your food processor and break the tofu into pieces, add everything else and process it.

*Note, the ricotta recipe is adapted from Isa’s recipe in Veganomicon.

Pre-heat oven to 375 degrees.

Now you’re ready to assemble your lasagna. Pour a fair amount of sauce on the bottom of you 9×13 inch pan. Place 3 lasagna noodles on top of the sauce. Take half of the ricotta spread over the noodles; it doesn’t need to be perfect. Take your veggies place on the ricotta. Take the rest of the ricotta place on veggies. Cover that with some sauce. Place 3 more noodles on top, pour the rest of the sauce over the noodles. Cover with tin foil, cook for 40 mins.  

Of course you can add more noodles if you want more of a classic lasagna.

I hope you enjoy this recipe as much as I did. The marinara sauce is my go to for dipping garlic bread/sticks in, or for anything when I need a red sauce. I think it’s way better than any pizza joint’s marinara sauce. Let me know what you think.

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Happy Anniversary Kathy Patalsky

Or should I say Happy Birthday Happy Healthy Vegan Kitchen!?!? Either way, I want to give a shout out to Kathy and her book, Happy Healthy Vegan Kitchen. This book hit the shelves on April 28, 2015.

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Kathy is the creator of Heathy. Happy. Life, and if you haven’t paid her site a visit, I highly recommend doing so. All her recipes look so good. She even created a vegan unicorn drink 🙂 You can also follow her on IG, like her FB page, or follow her over on twitter.

I recently asked her if I could feature one of her recipes on my blog to celebrate her book turning 2. Kathy said yes and I was stoked. It was hard to choose which one I wanted to feature as they all look easy to make. I will be making all of them and teasing you with pictures on Social Media, but I can only share one recipe. The one I chose, anyone can make if they have time to boil noodles. I swear this dish comes together in 15 mins, unless you like to eat it cold. I prefer this dish warm with shredded pieces of veggies in it. The cooked warmness with the crunchy rawness is amazing!

SPICY PEANUT SOBA NOODLES WITH VEGGIES

soba noodles

This peanutty noodle dish is delicious, craveable, and healthy. Think of
it as comfort food pasta for peanut lovers! Soba noodles are rich in the
good-for-you grain buckwheat and the creamy flavorful peanut sauce is
the perfect complement. This sauce is delicious both thick and creamy
and thin and light, it just depends on what you crave. You can also modify
the sweetness and spiciness to suite your taste buds. Add some carrots or
choose your own veggie accents to fold into this versatile recipe!
3 cups uncooked soba noodles
S W E E T A N D S P I CY P E A N U T SA U C E
3 to 4 tablespoons peanut butter,
softened
2 tablespoons grade B maple syrup
2 tablespoons seasoned rice vinegar
1 tablespoon tamari
1 tablespoon chopped fresh cilantro
1 clove garlic
1 teaspoon sesame oil
½ teaspoon grated peeled fresh
ginger
Few pinches of cayenne
¼ to ½ cup plain nondairy milk or
water (see Note)
1 cup thinly sliced carrots
2 teaspoons hemp or sesame seeds
(optional)
ÂĽ cup finely chopped fresh cilantro
1 teaspoon crushed peanuts
1. Bring a large pot of salted water to a boil. Add the noodles
and cook until tender, about 5 minutes. Drain and rinse
the noodles under cold water. For chilled noodles, transfer
the noodles to a bowl and refrigerate until ready to use.
Otherwise, cover the noodles to keep warm.
2. For the Sweet and Spicy Peanut Sauce:
In a food processor or blender, combine the peanut sauce
ingredients, adding the nondairy milk last a spoonful at a
time until you reach a thickness you like, and process until
smooth. If the noodles are cold and dry, a wetter sauce may
be best, but if the noodles were just cooked and are still
steamy and slightly wet, a thinner sauce may be better. You
can also adjust the thickness by adding a spoonful more or
less of the nut butter.
3. For warm noodles and sauce, pour the sauce in a small
saucepan and simmer for 2 to 3 minutes just to warm.
Otherwise, pour the sauce directly over the chilled noodles
and place back in the fridge until ready to serve.
4. To serve, toss the dressed noodles with the carrots and
seeds (if using) over the top. Sprinkle with the cilantro and
peanuts to serve.
SERVES 4
NUTRITION FACTS
(per serving–180g)
Calories: 250; Fat: 8g;
Carbs: 38g; Protein:
11g; Fiber: 2g
Vitamin C 5%; Iron:
15%; Calcium: 1%;
Vitamin A: 5%
Note:
Add more or less non-dairy
milk depending on how thick you
like your sauce. Adding more will
thin out the consistency.
*Recipe and photo cred goes to Kathy Patalsky.
See? Simple, easy yet full of flavor! Great for any night of the week or breakfast for those, like me, who prefer savory over sweet first thing in the morning. If you like what you see please head over to Amazon to purchase a book for yourself. I know I need to, as this is on my wish list. Oh well your there, check out her Black Rice Peanut Kale Bowl with Protein.
Do you have this book? Let me know what your favorite recipe is. Do you like warm or cold noodles with peanut sauce?

My Last Gardein Black Bean Burger

It is with a heavy heart and bittersweet emotions that I am writing this post tonight. If you know me, you know how much I love Gardein. I love everything single thing they make, except the fishless things. I’ve always hated the smell and taste of fish. If you like fish, I highly recommend this line.

I’m sure everyone has heard the news about Gardein and how they can’t keep up with demand. They are or have left Canada and Canadians will only see 4 of their product in stores. Well, that’s if you’re lucky. It seems that most of the stores in my city will not carry their product anymore. It seems like if they still have stock they will sell it until it’s all sold out. They are not selling it to get rid of it, no- the going rate is 4.99 still. I haven’t seen this product on sale since the sad announcement.

I was going through my freezer today, a lazy ass attempt to see what I had while advoiding the whole, I don’t feel like cooking tonight. I was stoked when I noticed I had one black bean patty in there. Then I got sad. Hey- don’t judge me. If I told you that your favourite food was no longer available you would morn too. This is pretty much up there with saying good bye to a best friend. A friend that would never let you down. A friend that always has your back. Don’t get me wrong, I’m not an emotional eater thankfully, but damn it I hate when I can’t buy what I want to have.

I peeled my potatoes and used my crinkle cutter so I could have homemade crinkle fries- tossed with lemon pepper, salt, and garlic powder. I also made some onion rings and dipped them in daiya ranch. My Gardein Black Bean burger was dressed with mustard, onion, lettuce and relish in-between a Silver Hills bun.  I sat on my couch while watching The Mindy Project on PVR. It was perfect. A perfect moment that didn’t last long enough.

I hope that the black bean burgers made the cut and will be staying in Canada. I hope retailers know how much we love Gardein here and it would truly be in there best interest to keep supplying us….. but if the black bean burger is not longer available here… then I think I did good by that last black bean burger.

Well looking in my freezer I found a Gardein pocket. I have no idea what kind as it’s not in a box, so that will be a nice surprise. It’s either the pizza pockets or the Italian sausage one- both no longer offered here in Canada.

Enjoy my slideshow. I will look back on this day and remember the fun times I had.

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Which Gardein product do you love most?

Have Fun With Your Food, Seriously!

I love fun food. It tastes better. You can basically do anything you want to do with food to please even the pickiest eaters.  I joined Vegan Breakfast Club, and this week it’s a share your potato dish. Ok, there are only so many times you make home fries and tofu scramble look new. So, what was I going to do? At first I really wanted to shape my potatoes as hearts… yeah ok, where did that cookie cutter go? I don’t know, moving on, I thought about shaping the potatoes as bats. No, potatoes were too small. Uh ha! I have tiny snow flake cookie cutters. Great, my potatoes will be snowflakes. I still wanted bats so I used that cookie cutter for the tofu.

I took 4 potatoes they were on the smallish side. Peeled and cut them in half. Then cut them lengthwise- which I got three potato pieces (6 slices for each potato). I took my snowflake cookie cutter and basically got two snowflakes from each  slice, tossed with some oil, salt, pepper, garlic powder and smoked paprika. Feel free to skip the oil and use the herbs and spices you like. I cooked on 180 for 25 mins in the air fryer tossing once.

For the tofu, make sure you press it. I sliced the tofu into 4 slabs. So, got 4 bats out of it. I’m saving the extra tofu for another scramble tomorrow. Anyway, I used about 1 tablespoon of cumin, 1/2 tablespoon of thyme, a teaspoon of turmeric and a bit of water to make a paste (inspired by Isa’s tofu from vegan brunch). I slapped on the paste on the tofu bats and cooked on 180 for 12 mins, flipping once.

I then cooked the tofu with the snowflake fries for a few more mins, as the fries were cold. The dish was awesome once it was finished.

I plan on doing this again for Easter, just because. Of course, using Easter cookie cutters.

snowflakes and bats

How do you like your breakfast?

 

The Ultimate Vegan Cookbook for your Instant Pot Review, recipe and a giveaway

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I knew Kathy Hester’s newest book The Ultimate Vegan Cookbook for your Instant Pot would be an asset. (I was one of the lucky ones to be able to recipe test for her.) This book is strictly written for your IP, and not the stove top pressure cookers like so many of them are written for, those are easily adaptable- but with Kathy book there’s no wondering what setting you should cook it on. For those who have bought an IP, and it’s still sitting in the box in the corner (yes I’m looking at you) to those who use their IP daily, there’s something for everyone. Kathy explains everything you need to know about the Instant Pot, what it is, what it has to offer and the different functions of each setting. There’s the dos and do nots, ninja ticks, special diet considerations. Kathy has thought of everything, sifted through all the information and gives you a comprehensive insight that is easy to read. Kathy’s book is like a study guide that is fun to read and motivates you to get in the kitchen and cook… er, throw things in a pot and get on to the rest of your day. It’s that simple.

Kathy has 9 chapters, no nonsense titles; you are going to find what you are looking for.

Chapter 1: 5 Recipes to start, which includes The Best Not Refried Black Beans.

Chapter 2: Quick and Easy Homemade Staples to Save You Money. I have never heard about jalapeno powder before, so I was stoked when she has a recipe to make your own. You will never believe how easy it is and how much flavor it gives the dish.

Chapter 3: Bean and Lentil Recipes That Cook in Half the Time. I really enjoyed All the Beans Soup.

Chapter 4: Fun and Delicious Ways to Add In More Whole Grains. I really want to try the Vegan Sushi Bowl. Kathy includes a cooking chart so if you want to cook another grain, you can do so easily without having to Google

Chapter 5: Eat Your Vegetables: Easy and Elegant Plant-Based Fare. Smokey Pecan Brussels Sprouts are so good, even the people who hate Brussels sprouts will love this easy recipe.

Chapter 6: Fast and Easy Comforting One Pot Meals. The Mini Tofu Frittatas are so good. These will become your weekend must have’s.

Chapter 7: Fast and Comforting One Pot Meals: This has to be my favorite chapter in the whole book. I love how Kathy put together a few dishes and it all cooks at the same time. I really enjoyed the CSA Layered Indian Dinner, Black as Night Layered Halloween Dinner, One Pot Burrito Bowl.

Chapter 8: Decadent and Healthy Desserts.  Try the Vanilla Spice Tea Concentrate.

There’s so many recipes that I would like to mention, but I don’t want to overwhelm you. The ones I listed are the ones I recommend you try first.

I’m excited to be sharing Kathy’s recipe for Smokey Pecan Brussels Sprouts!!!

ip-brussels-sprouts-012

Smoky Pecan Brussels Sprouts

MAKES 4 SIDE DISH SERVINGS

PRESSURE COOKER INGREDIENTS

2 cups (176 g) small baby Brussels sprouts, as close to the same size as possible

ÂĽ cup (60 ml) water

½ tsp liquid smoke

SAUTÉ INGREDIENTS

ÂĽ cup (28 g) chopped pecans

2 tbsp (30 ml) maple syrup

Salt, to taste

INSTRUCTIONS

For the pressure cooker, add the Brussels sprouts, water and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)

Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.

For the sauté, switch to the sauté function and add in the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.

The above photo’s and recipe was published with permission by Kathy Hester.

I was sent out a copy to review and I’m excited to be able to send one lucky winner with a Canadian mailing address out a copy as well. Would you like to win this book? Click here to enter. Or you can purchase a copy here.

Easy. Whole. Vegan- review plus Chickpea Cauliflower Coconut Curry recipe

100 flavor-packed, no-stress recipes for busy families, by Melissa King.

easy-whole-vegan

Nice paperback book with colorful, drool worthy photographs by Heather Poire for almost every recipe.

When I first received this book I read “our story”. Even though our families went through different things- we share similar stories. Both our kids were admitted to hospital. Both were underweight. We both have 2 kids, we’re busy and we don’t always have a lot of time to be messing around trying to get dinner on the table. Similar to your lifestyle right? Not a lot of time to be messing around with everything else that you need to get done.

Melissa uses a few different methods of cooking. Stove top, oven, slow cooker, and dehydrator. I don’t have a dehydrator so I would use the oven on the lowest heat possible and go from there. Those recipes I would cook when I’m home, cleaning and don’t have to worry about going anywhere. Like on Sunday’s when I like to batch cook.

Melissa has the vegan pantry- just what you should have stocked in your pantry, bean cooking chart, how to make the perfect quinoa, egg substitutes. Kitchen equipment to make life easier. Tips to save time and money- don’t we all want to do that? How to handle picky eaters. Remember she has two kids, so she kinda is in the know about this area.

The recipes are grouped so you know if it’s a make ahead meal, slow cooker or 30 minutes or less.

Quick: 30 minutes or less

Spinach & mushroom tofu scramble, Maple vanilla baked oatmeal squares, sweet corn salad with arugula, cheesy garlic popcorn.

Easy: Effortless slow cooker dishes

Apple cinnamon quinoa, veggie enchilada soup, chili mac & cheese, chickpea cauliflower curry

Make Ahead: Refrigerator-friendly meals

Black bean & sweet potato hash, simple cucumber & dill salad, lentil Shepard’s pie, oatmeal snack bars, cinnamon banana chips.

Entertain: Favorites for a crowd

Cinnamon roll muffins, black bean and corn breakfast burrito, healthy coleslaw, lemon garlic zucchini, salt and vinegar roasted chickpeas

Make It Yummy: Sauces, dressing and other accompaniments

Hidden veggies tomato sauce, lemon poppy seed dressing, strawberry salsa, salted caramel sauce

Pick-Me-Up’s: Juices and smoothies

Fruity lemonade, almond joy smoothie, sunshine smoothie, energizing green juice.

If your are still not convinced that the recipes will be tasteful, healthful and easy; please make this recipe and let me know 🙂 Seriously the best book out there for busy families.

Chickpea Cauliflower Coconut Curry

chickpea-cauliflower-coconut-curry-easy-whole-vegan

Curry powder is a great spice mix to work with. Although the exact ingredients may vary slightly, the mix typically features several superfoods. A yellow curry powder’s main ingredients usually include turmeric, coriander, cumin, mustard seed, and either cardamom or cinnamon, if not both. I love curry for its health benefits and its deep, rich flavor. This dish is quite easy to make in a slow cooker, plus it tastes wonderful and is a great introduction for someone who doesn’t quite yet have a palate for curry or Indian food in general.

Makes 5 to 6 servings

Prep and cook time: 5 hours 35 minutes

Ingredients

4 cups (650 g) cooked chickpeas (or two 15-ounce [425 g] cans chickpeas, drained)

3 cups (300 g) chopped cauliflower (about 1 head cauliflower)

1½ cups (240 g) diced yellow onions

1 cup (100 g) snow peas

1Âľ cups (420 ml) coconut milk (preferably full-fat)

1 cup (240 ml) vegetable broth

2 teaspoons curry powder

2 teaspoons minced garlic

1 teaspoon garam masala

Salt to taste

4 or 5 kale leaves, chopped and massaged

Steps

1 Put all the ingredients except the kale in a slow cooker, cover, and cook on high for 5 hours.

2 Turn the heat off and add the kale. Stir, then cover for 20 minutes to cook the kale.

3 Uncover and serve. This will keep in the refrigerator for at least a week.

Notes

For a bit of heat, you can add some red pepper flakes.

This dish will be a little soupy, which is intended. It can be served by itself or on a bed

of rice or quinoa. Use a slotted spoon if you don’t want to get too much liquid on the

plate while serving.

To reheat this in the microwave, I suggest adding some extra water (about 1 tablespoon)

so it doesn’t dry out.

Credit line: Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Image credit goes to Heather Poire. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

 

I received a copy of this book to review in exchange for my honest opinion.