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Showing posts from February, 2013

Chunky Veggie Lasagna (Pasta Sauce Recipe)

I'm going to give you a recipe to make vegan lasagna, but the sauce can literally be used on any pasta; so give it a whirl on your spaghetti! Ingredients: 6 cups (2 28oz cans) of diced tomatoes. You can use fresh, just add a little salt and water to compensate. 6 cloves of garlic 1/2 large red onion; chopped 2 bell peppers (green/red/orange); chopped 2 tbsp olive oil 6 oz (1 can) tomato paste 1/4 cup sugar 1/8 cup salt 1 cup crushed and torn spinach 3 tsp oregano 1/2 tbsp crushed red pepper 1/2 tbsp capers pepper, to taste 1 box of lasagna noodles, cooked vegan cheeses are optional; mozzarella, parmasean, or nutrtional yeast faux meat is also optional, such as Boca crumbles; add it to your sauce if desired. To begin, place olive oil into a large sauce pan. Swirl around until bottom of pan is entirely coated. Add more oil if necessary. Warm oil. Place pealed cloves of garlic into oil. Cook until outside edges start to brown; around 10-12 minutes on low heat.

Spicy Baked Cabbage

Here's my recipe for a super yummy (and oh-so-simple), spicy cabbage. And of course, all delightfully vegan. Enjoy it with a big mound of mashed potatoes :)   Ingredients: 1 head of cabbage 8 tbsp of Earth Balance (or other vegan 'margarine') 1/8 cup of olive oil salt & pepper, to taste red pepper flakes, to taste water Preheat oven to 350 degrees. Spray a large casserole dish on sides and bottom. Cut cabbage into wedges (should be around 6-8 wedges) and place them on their side into the dish. Drizzle olive oil over the entire dish. Then place 1 pat of Earth Balance on each wedge. Add salt and pepper. Lastly, add on the red pepper flakes (depending on how spicy you like it). Pour water into casserole dish until the bottom is completely covered. Cover dish with foil. Bake for 45 minutes. Then remove the foil. Flip wedges over, and place dish back into the oven until all or most of the water has evaporated. Keep flipping/stirring the wedges. I know it

Peanut Butter Hummus with Chocolate Chips

Yeah, you read that title right. This is a super simple dessert hummus. The kind of hummus that satisfies your sweet tooth. The kind that gets your kids to eat beans, but they think it's a treat. Trust me.   Here's what you'll need: 1 can (15-oz.) chickpeas, drained and rinsed 3/4 cup creamy peanut butter 1/4 cup agave nectar (can use 1/3 cup for added sweetness) 1/2 cup vegan semi-sweet or dark chocolate chips 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Combine all ingredients, except the chocolate chips, in a food processor. Pulse/blend until smooth and creamy.   Depending on the peanut butter you're using, you might need to thin it out a little. Just add a few spoonfuls of your favorite non-dairy milk if necessary. Empty into a bowl, and stir in your chocolate chips. That's it! Enjoy. You can dip in some apples, celery, animal crackers, etc.. or even spread it on toast. But my favorite? Graham crackers! They were amazing! Want