Wednesday, January 20, 2016

Vegan Wild Mushroom Lasagna

Wow its been a while huh? I've been very sick....but feeling better so here we go!

This is amazing, I hope you enjoy!

3/4 pound lasagna pasta
4 C non-dairy milk ( I use unsweetened Almond)
1 stick (1/2 C) Earth Balance Butter
1/2 C Unbleached All Purpose Flour
1tsp. black pepper
1/2 tsp. ground nutmeg
1 bay leaf
4 sprigs of thyme (or 1/2 tsp. dry)
1/2 tsp. dried parsley
1/2 tsp. dried basil
2 cloves garlic, finely minced
1 1/2 pound mushrooms (I used 6 oz. of baby portabela, 6 oz. white button and 6 oz. of shiitake mushrooms)
1/2 C nutritional yeast (optional) (use more if you like)
1/4 C. white wine
2 tbls. extra virgin olive oil

Preheat oven to 375°

In a medium sauce pan bring non-dairy milk to a simmer, set aside.

In a large sauce pan, melt vegan butter over low heat. Once butter has completely melted add 1/2 cup of unbleached all purpose flour, stir well and cook for 1 minute. Pour hot non-dairy milk into flour/butter mixture (you just made a bechamel sauce) add salt, pper, thyme basil and parsley.
Cook for 3 to 5 minutes or until thick and creamy. Set aside off heat.

Heat 2 tbls. extra virgin olive oil and saute mushrooms, garlic and bay leaf . Salt and pepper to taste. Cook until mushrooms tendt, deglaze pan with 1/4 cup white wine. Cook until wine has evaporated. Set aside.

Now to assemble lasagna.

I used a 9x9 Pyrex dish...

Ladel cream sauce on bottom of dish, layer lasagna pasta, mushrooms, sprinkle nutritional yeast and more bechamel sauce, repeat until mushrooms and bechamel sauce is gone. I got 5 layers. Top with bechamel sauce, cover and cook for 30 minutes, uncover and cook for an additional 10 minutes to get a nice color on the top.

Let cool for 5 minutes, serve with a nice salad and enjoy!

Saturday, September 26, 2015

Pumpkin Cup

15 oz. Canned pumpkin  (unseasoned)
1 tsp ground cinnamon
1/2 tsp ground ginger
2 to 3 tbls maple syrup  (or other liquid sweetner)

1/2 C rolled oats uncooked
2 tsp flaxseed
1/4 C chopped raw walnuts
2 tbls raw pumpkin seeds
1/4 C raisins
1 tsp raw sugar

1/2 C raw cashews
1/4 C water
1 tbls maple syrup
1/2 tsp cinnamon

Mix first 5 ingredients in a small bowl, set aside. (Pumpkin mix )

In another small bowl mix the next 6 ingredients, set aside . (Oat mixture )

In a blender or magic bullet, add raw cashews, water, maple syrup, cinnamon blend well until thick and creamy.

Now time to assemble.  In a small glass, layer pumpkin mixture, oats mixture you should get 2 layers. Top with cashew cream and top with walnuts. Cover and  refrigerate until ready to eat. You can eat this for dessert or breakfast the next day.

Prep time: 10 minutes
Serving size: 2

Monday, August 27, 2012

Escarole and Beans

1 (14.5 oz) can cannellini beans
2 tbls. olive oil
3 cloves garlic, finely minced
1 head escarole, washed & chopped into bite size pieces
1/2 red pepper flakes
1 tsp. lemon zest
Juice of 1 lemon
1/2 C water
Salt and pepper to taste

1. In as large saute pan add olive oil, red pepper flake and garlic and saute for two minutes.  Add the escarole, stir to coat with oil.  Saute until escarole is wilted. 

2. Stir in beans, lemon zest, lemon juice, salt, pepper and water.  Cook for 5 minutes .  Serve with crusty bread, drizzle with olive oil and Enjoy!

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2

Wednesday, August 15, 2012

Kimchi Inspired Salad

Small napa cabbage, chopped
1 carrot, grated
2 cloves garlic, minced
1/2-1 tbls. ginger, grated
2 green onions, chopped
1-2 Thai chili, minced
1/4 C. celery, sliced thinly
1/2 red pepper, sliced thin
1 tsp. paprika
Salt & pepper to taste
11/2 tbls. olive oil
2 tbls. rice wine vinegar
1/2 tsp. agave

1. Add all vegetables to a non-reactive bowl. Add ginger, garlic, paprika, salt, pepper, Thai chili, olive oil, rice wine vinegar and agave. Toss well, let marinate for an hour so all flavors mingle and vegetables soften.

Top with sesame seeds and sunflower seeds.


Prep time: 10 minutes
Serves: 2 full portions or 4 sides

Monday, August 6, 2012

Eggplant "bacon"

1 eggplant, I used Chinese eggplant
1 garlic clove, finely minced
1/4 C Raw Agave
1 tsp. liquid smoke (to taste)
1 tsp. olive oil
1/2 C Coconut Amino or Bragg's
2 tbls. filtered water

1. Mix all ingredients except eggplant, set aside. Slice eggplant thinly and add to marinate. Todd eggplant through mixture and marinate for at least an hour. Add eggplant to dehydrator tray and dehydrate on 110 F for 4-6 hours.

Flax Sesame Seed Raw Crackers

1 C Whole Flax Seeds soaked for 5 hours
1 1/4 C filter water (for soaking flax)
1/2 C Raw Sesame Seeds
Pepper to taste
1 tbls. Coconut Amino or Bragg's

1. Soak flax seed in 1 1/4 cup filter water for 5 hours. After soak, add sesame seeds, amino, and pepper to flax seed mixture and mix well.

2. Spread mixture thinly and evenly on Telflex lined dehydrator tray. Dehydrate at 110 F for 5 hours, flip over and remove from Telflex , continue to dehydrate until crisp. Mine took an additional hour.

3. Remove from dehydrator and break into cracker size pieces. Store in a airtight container.


Raw Coconut Confetti Soup

1 young coconut, pulp & juice blended
1 1/2 C confetti salad (recipe on page)
Raw pumpkin seeds for garnish
Thai chili for garnish

1. Remove pulp and juice from young coconut, blend well in a blender. Divide confetti salad into the center of 2 bowls, pour coconut mylk around the confetti salad. Garnish with raw pumpkin seeds and Thai chili.

For a different variation add a little curry powder to the coconut mylk. I add about 1/2 tsp.


Serves 2