A New York lawyer's adventures with animal-free eating
Tag Archives: vegetarian recipe
So this is what happens when you try to use something for the first time on Christmas… I didn’t bother getting more lasagna noodles for our Christmas lasagna because I already had a package of Tinkyada gluten free lasagna noodles at home. Mistake. At approximately 10:30 pm on Christmas Eve, all of those noodles spontaneously shredded themselves when I drained them. I’m sure I screwed them up somehow, because Tinkyada gluten free noodles are the best I’ve had (and I’ve had lots).
Anyway, not having had the foresight to buy extra packages of lasagna noodles, I was stuck with what was in my pantry, since the stores had closed 5 hours prior… So I decided to just go ahead with it anyway, using penne instead of the lasagna noodles, and calling it a casserole.
Vegan Lasagna Casserole
1 medium onion, diced
3 tablespoons minced garlic
1 bag beefy crumbles (I use Boca brand)
1 22 ounce can crushed tomatoes
1 14.5 oz can diced tomatoes
1 can tomato paste
3 tbsp chopped basil
1/4 cup chopped parsley
1 tsp salt
1 tsp ground black pepper
1 package penne pasta (or your preferred pasta)
2 packages firm silken tofu
2 tablespoons minced garlic
2 tbsp fresh basil
3 tbsp chopped parsley
1 tbsp nutritional yeast (or to taste)
1/2 tsp salt
pepper to taste
1 1/2 blocks of vegan mozzarella cheese (I use a combo of Rice Vegan and Vegan Gourmet)
Preheat the oven to 400 degrees F (200 degrees C).
In a large saucepan, saute the onions and garlic in olive oil until soft. Add the beefy crumbles and cook until lightly browned and warmed through.
Add the tomatoes, paste, basil, parsley, salt and pepper to the saucepan. Stir well, turn the heat to low and simmer for up to an hour. While the sauce is cooking, boil the pasta, then drain and rinse.
For the ricotta mixture, mash the tofu blocks in a large bowl. Add the garlic, basil, parsley, nutritional yeast, salt and pepper, and combine.
To assemble the casserole – Spread some sauce in the bottom of a 9×13 inch casserole pan (or 2 9×9 inch brownie pans). Arrange a layer of pasta.
Spoon some of the tofu mixture over the noodles, then sprinkle a layer of cheese.
Repeat the assembly instructions, ending with spreading the sauce over everything and topping it with cheese.
Cover the pan with foil and bake the lasagna for approx. 45 minutes. You can remove the foil for 5-10 minutes at the end if you’d like to melt/brown the cheese more.
Sometimes, you just feel like some toffee. I especially feel that way after a long day of court with crazy people… Unfortunately, since going vegan, my toffee options have really plummeted. No matter, though, since I’m perfectly capable of making things myself. These bars are great – not super sweet, but sweet and chocolatey enough to really make a dent in those cravings.
Vegan Toffee Bars
1 cup vegan butter (I used Earth Balance)
1 cup packed brown sugar
1 tbsp. vinegar (recipe originally called for 1 egg yolk, so substitute as you will)
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
1/2 bag vegan chocolate chips
In a mixing bowl, cream butter, brown sugar, vinegar and vanilla. Mix in the flour and salt, and beat until smooth. Press the dough into a jelly roll pan (15 x 10 x 1).
Bake at 350 for 17-19 minutes or until light golden brown. Immediately sprinkle the chocolate chips on tops of the bars and allow to melt. When chocolate has melted, use a spoon to smooth the chocolate over the bars. Feel free to add pecans or walnuts at this stage as well.
Okay, so I know I’m like, 20 years late with this post. I actually made this potato salad months ago, but kept forgetting to get the recipe together for a post. Whatev, I’m here now. Potato salad is still good in the fall…
5 lbs potatoes
1/2 block silken tofu (this replaces 12 eggs), diced
1 tbsp. mayonnaise
1/4 tsp. turmeric
3-4 dill pickles, chopped
1 large onion, chopped
2/3 cup mayonnaise (I use Vegenaise)
1/3 cup mustard (I use spicy brown mustard)
1 tbsp. milk (I used almond milk)
Salt/pepper to taste
Peel the potatoes and chop into small pieces. Boil the potatoes until you can pierce them with a fork (be careful not to overcook, or you will be having mashed potato salad). Rinse the potatoes, then let cool.
Combine the silken tofu with 1 tbsp. mayo and the turmeric. Add salt and pepper to taste. Set this mixture aside to allow the flavors to combine.
When the potatoes have cooled, mix in the pickles, onion, and fake eggs.
Mix together the mayonnaise and mustard, then add in the milk until the mixture reaches the desired consistency. Add salt and pepper to taste. Make sure at this point that you like the mix of flavors in this mixture. Add more mayo or mustard to taste. Combine this mixture with the potato mixture. Refrigerate.
Know what’s awesome in the fall? Soup! Especially soup made from fresh fall veggies! I adapted this recipe from one provided by the lovely @Obava.
Smoky Butternut Squash Soup
1/2 medium onion
1 butternut squash (approx. 2 lbs)
½ cup water + 2 tsp. of “chicken” flavoring
2 cups vegetable broth
1/8 tsp. ground red pepper
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tbsp. buttery type spread (I use Earth Balance)
Slice the onion and saute it in olive oil in a large saucepan until soft. Peel the squash, then cut it in half and remove the seeds. Cut the squash into small pieces.
In the saucepan, combine the onions with the water mixture, broth, squash, and spices. Cook covered over medium heat for 25 minutes, or until the squash is tender.
Remove the squash and onions from the liquid and blend/process it until smooth. Return the squash and onions to the liquid and whisk to combine.
Bring the mixture back to boiling, then reduce heat and simmer uncovered for 5 minutes. Add buttery type spread and stir until just melted.
Serve with grilled cheese sandwiches or salad.
I’ve been on this kick of vegan baking in an attempt to make my family admit that vegan baking is the same as or better than regular baking. By sheer force of my will, they ARE GOING TO admit this. Hopefully.
Anyway, it was my sister’s birthday the other day. And I kinda found out that the party was being hosted at my house at the last minute… so I decided to make a chocolate pudding cake. What’s not to love about it, right? It’s cake, it’s pudding, it’s chocolate… mmm.
Chocolate Pudding Cake
2 cups flour
1 cup milk (I used almond milk)
1 1/2 cups sugar
4 tbsp. shortening (I used Spectrum Organic)
4 tbsp. cocoa
4 tsp. baking powder
1/2 tsp. salt
2 cups brown sugar
1/2 cup cocoa
3 1/2 cups boiling water
Preheat the oven to 350 degrees. Mix the batter ingredients together until fairly smooth, then pour the batter into a 13 x 9″ pan.
Mix the topping ingredients together, then sprinkle the topping over the batter in the pan (I used a sifter for this).
Pour the hot water over the batter and sugar mixture.
Bake at 350 degrees for 45 minutes.
It’s hard to take a good picture of this cake, because the pudding is separate (sort’ve) from the cake. I served mine with So Delicious Neapolitan Ice Cream. Love it!!
1 tsp. lemon juice
1/8 cup blue agave syrup
6 tbsp. flour
1/2 cup brown sugar
1/4 tsp. cinnamon
1/4 tsp. salt
6 tbsp. butter (I use Earth Balance sticks)
1/2 cup old fashion rolled oats
Preheat the oven to 375 F. Core the apples and then chop them into smallish pieces. Toss the apples with the lemon juice to keep them from browning. Spray a 9×9 inch baking dish. Place the apple pieces into the baking dish. Drizzle the blue agave syrup on top.
Combine the flour, sugars, spices and salt in a food processor, and pulse several times until combined. Cut the chilled butter into small pieces, then add the butter to the food processor mixture and pulse until it is crumbly and sandy looking (about 5 or 6 pulses). Add the rolled oats and pulse once or twice more.
Use a rubber spatula to spread the topping over the apples. Bake the crisp uncovered for 40 minutes. Let cool before serving.
My husband and I visited New Orleans for the first time last spring. We absolutely loved it, and we loved southern food. Of course, that was before I became vegan… Now I’m in the process of veganizing all of the recipes I picked up down there. Red beans and rice was one of my favorite dishes (especially prepared by my husband’s cousin), but it’s usually flavored primarily with meat. Obviously, that’s not gonna cut it. Here’s my (vegan) take on this dish.
Vegan Red Beans and Rice
2 cups rice, prepared however you prefer
2 links of vegan kielbasa (I use Tofurky), or whatever kind of sausage you prefer, cut diagonally into 1/4 inch slices
1 onion, chopped or 4 green onions
1 green bell pepper, chopped
3 cloves (3 tsp.) minced garlic
2 (15 ounce) cans canned kidney beans, drained and rinsed
1 (16 ounce) can diced tomatoes
1/2 tsp. dried oregano
2 tsp. Creole seasoning (I use Tony Chachere’s) – this is a little hot, adjust to your heat level
1/2 tsp. pepper
In a large skillet over low heat, cook sausage in 2 tsp. olive oil for 5 minutes.
Stir in onion, green pepper and garlic, and saute until tender.
Add the beans and tomatoes with juice. Season with oregano, Creole seasoning and pepper, then simmer uncovered for 20 minutes.
Add the cooked rice and combine.
I served this with a veganized version of the Cheddar and Green Onion Biscuits from Healthy Delicious (I used Earth Balance, Almond Breeze and Daiya cheddar). Super good!!
This is actually modeled after P.F. Chang’s Spicy Chicken. My husband and I loved it so much the first time we tried it, that we decided we needed to figure it out. This is what resulted. I’ve adapted the recipe further for tofu or faux chicken cutlets.
Vegan spicy sweet tofu/chicken
1 cup vegetable/canola/peanut oil (or not)
1 block of tofu (pressed) or 2 chicken cutlets, cubed
1/3 cup cornstarch (or not)
2 tsp. olive oil
2 tbsp. minced garlic (3-4 cloves)
2 tbsp. green onions
1 cup pineapple juice
2 tbsp. chili sauce
2 tbsp. vinegar
3 tbsp. sugar (or syrup of your choosing)
1 tsp. Braggs Aminos or soy sauce
2 tbsp. water (separate)
1/2 tsp. cornstarch (separate)
First off, turn on your rice maker and start some rice to go along with this dish. We always seem to forget to do this, then have to wait another 20 minutes after everything is already done 🙂
Then, if you are going to fry your tofu/chicken cutlets, heat a cup of the oil of your choice over medium high heat.
Then, heat the olive oil in a medium size pot. Chop the green onions and garlic (if not using pre-minced).
Combine the onions and garlic in the pot and saute until soft.
If you are planning to fry the tofu with the corn starch, shake it in a bag with the corn starch for a minute or two, then remove if from the bag and put in on a plate. You should only do this when you are ready to fry the tofu, because the tofu will suck in the corn starch…
Combine the remaining ingredients (except for the water and cornstarch) in the pot and allow to heat for a few minutes.
We used Goya pineapple juice and Sriracha Hot Chili Sauce (available at most grocery stores/Walmart). You may want to adjust the chili sauce down a little if you don’t like heat… The listed amount will make your nose run a little 🙂
After you’ve combined the remaining ingredients, combine the water and corn starch in a small bowl and stir or shake to combine. Then add this mixture to the rest of the sauce mixture. Combine well, then allow to simmer for another few minutes. The sauce should thicken some, with a more syrupy consistency.
It should take about 5-7 minutes to brown the tofu/cutlets.
When they are browned to your liking, remove the tofu/cutlets from the oil and drain on several paper towels.
Serve the tofu/cutlets and sauce over rice.
This was actually my first time using tofu with this recipe. Next time, I will fry the tofu without covering it with corn starch – tofu fries very well. To make the dish healthier, you could also just saute the tofu.
I adapted this recipe from the original recipe I found at VegSpinz.
Zucchini Bread Pancakes
2 cups zucchini puree (I used the meat grinder attachment for my Kitchenaid mixer, and it worked great. I also did not strain the puree or press it – I just left the zucchini juices in. More healthy goodness, right?)
1/2 cup sugar
1/8 to 1/4 cup syrup (I just used regular non-maple syrup, but you could substitute with an appropriate amount of Agave Syrup, Brown Rice Syrup, etc.)
2 tbsp. ground flaxseed
3 tbsp. canola oil
2 cups flour (whatever kind you prefer)
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. and 1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 1/2 cups water (do this in stages – add 3/4 cup initially, then stir, and add more in smallish amounts until you get the consistency you like)
Optional: 1/2 cup of nuts or berries
Make sure you cook the pancakes over a low heat so that the pancakes cook through and you don’t end up with a gummy middle!
This makes alot of pancakes – I’m planning to freeze the extras in packs of two so I can grab and toast them for breakfasts during the week.
Anyone have some other good ways to use up some zucchini?