Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Monday, October 12, 2009
Lasagna Ideas
vegetarian "white" lasagnas with bechamel, ricotta, parmesan, garlic, herbs and whatever veggies are in season. My favorites are spinach; zucchini and fresh oregano, marjoram, and a little basil; or eggplant, fresh tomato, basil and sage.
Vegan Moussaka
Makes 8 servings.
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnis
Preheat the oven to 375°F. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.
Cut the zucchini lengthwise into 1/4-inch slices, and set aside. Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned.
Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes. Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 1/2 hours.
7Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnis
Preheat the oven to 375°F. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.
Cut the zucchini lengthwise into 1/4-inch slices, and set aside. Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned.
Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes. Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 1/2 hours.
7Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.
Another Vegetarian Shepherd's Pie Recipe
Serves 4 as a meal, 6 as a side dish.
Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes.
For the mashed potato crust:
3-4 large gold or white potatoes, peeled, cut up
Vegetable broth, non-dairy milk, milk or cream, as needed
Vegan buttery spread or olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste
For the filling:
1-2 tablespoons extra virgin olive oil
1 teaspoon cumin or curry spice
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coins
1 zucchini squash, sliced and cut into quarter moons
1 yellow summer squash, sliced, cut into quarter moons
1 heaping cup shredded cabbage or slaw mix
1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice
2 tablespoons chopped roasted Hatch chiles or jalapenos- whatever you like
1 cup vegetable broth
1 tablespoon vegan Worcestshire sauce or balsamic vinegar
1-2 tablespoons low sugar apricot jam, to taste- to balance the heat
1 tablespoon rubbed sage
Hot red pepper chile flakes, to taste (or use hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz. can butter beans, drained and set aside
Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.
In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.
Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.
Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.
Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey.
Preheat the oven to 350 degrees F.
Assemble your pie:
Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.
Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes.
For the mashed potato crust:
3-4 large gold or white potatoes, peeled, cut up
Vegetable broth, non-dairy milk, milk or cream, as needed
Vegan buttery spread or olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste
For the filling:
1-2 tablespoons extra virgin olive oil
1 teaspoon cumin or curry spice
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coins
1 zucchini squash, sliced and cut into quarter moons
1 yellow summer squash, sliced, cut into quarter moons
1 heaping cup shredded cabbage or slaw mix
1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice
2 tablespoons chopped roasted Hatch chiles or jalapenos- whatever you like
1 cup vegetable broth
1 tablespoon vegan Worcestshire sauce or balsamic vinegar
1-2 tablespoons low sugar apricot jam, to taste- to balance the heat
1 tablespoon rubbed sage
Hot red pepper chile flakes, to taste (or use hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz. can butter beans, drained and set aside
Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.
In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.
Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.
Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.
Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey.
Preheat the oven to 350 degrees F.
Assemble your pie:
Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.
Sunday, October 11, 2009
Baked macaroni with Béchamel sauce
About 4 servings
1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated
1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated
Sunday, July 12, 2009
Macaroni and un-Cheese with Tomatoes
Ingredients
(Serves 4)
3 cup dry Elbow Macaroni, whole wheat
6 Tomatoes, Roma
1 large Onion
2 cups White Beans
1/2 cup Nutritional Yeast
1/4 cup Lemon Juice
1/2 Chipotle Pepper, optional for a spicy smoke flavor
bit of salt and pepper
Directions
Microwave oven or conventional oven at 350 degrees F can be used to prepare this dish. Wash, peel, and dice the onions and place in a large covered baking dish. Cook until the onions begin to become semi transparent (about 5 minutes in the microwave oven).
While the onions are cooking, place the water in the pasta pot and heat to boiling.
Wash the tomatoes and remove the stem ends and any blemishes or bad spots. Cut into bite-sized pieces, and add to the onions when they are cooked. Cover the baking dish and cook until the tomatoes are hot, but not cooked through. When the pasta water boils, add the elbow macaroni, and cook until the macaroni softens, but is still slightly chewy.
Open the cans of beans and drain off the excess liquid. Place the beans in the container of a high speed blender. Add the nutritional yeast, lemon juice, and chipotle pepper (stem removed). Cover and run the blender at high speed until the ingredients are creamy smooth. Use the tamper rod as necessary. Combine the cooked and drained pasta and the bean sauce with the onions and tomatoes in the covered dish, and mix well. Cover and bake for about 10-15 minutes
(Serves 4)
3 cup dry Elbow Macaroni, whole wheat
6 Tomatoes, Roma
1 large Onion
2 cups White Beans
1/2 cup Nutritional Yeast
1/4 cup Lemon Juice
1/2 Chipotle Pepper, optional for a spicy smoke flavor
bit of salt and pepper
Directions
Microwave oven or conventional oven at 350 degrees F can be used to prepare this dish. Wash, peel, and dice the onions and place in a large covered baking dish. Cook until the onions begin to become semi transparent (about 5 minutes in the microwave oven).
While the onions are cooking, place the water in the pasta pot and heat to boiling.
Wash the tomatoes and remove the stem ends and any blemishes or bad spots. Cut into bite-sized pieces, and add to the onions when they are cooked. Cover the baking dish and cook until the tomatoes are hot, but not cooked through. When the pasta water boils, add the elbow macaroni, and cook until the macaroni softens, but is still slightly chewy.
Open the cans of beans and drain off the excess liquid. Place the beans in the container of a high speed blender. Add the nutritional yeast, lemon juice, and chipotle pepper (stem removed). Cover and run the blender at high speed until the ingredients are creamy smooth. Use the tamper rod as necessary. Combine the cooked and drained pasta and the bean sauce with the onions and tomatoes in the covered dish, and mix well. Cover and bake for about 10-15 minutes
Individual Lasagna
1/2 cup sauce (any pasta sauce or homemade tomato sauce, or tofu-mock ricotta sauce or beany-nutritional sauce or pesto sauce or Bechamel Sauce)
1 cup Diced veggies (fresh or microwaved frozen veggies) ( can use roasted eggplant, roasted mushroom, peppers, fresh herbs)
2 sheets Lasagna sheets
1/4 cup shredded parmesan
1 slice provolone cheese or any 1/4 cup cheese
salt and pepper to taste
Pour some sauce in 2 cup casserole before laying down one lasagna sheet. Layer it with veggies and half slice cheese and repeat with sauce, lasagna, cheese. Bake in 350 F preheated oven with the casserole dish covered for first 15 minutes. Uncover and cook for next 15 minutes or till the lasagna looks bit dry.
Cheezy- spinach Vegan version
Instead of cheese use Tofu-ricotta cheese or creamy spinach sauce with nutritional yeast sprinkled on top
1 cup Diced veggies (fresh or microwaved frozen veggies) ( can use roasted eggplant, roasted mushroom, peppers, fresh herbs)
2 sheets Lasagna sheets
1/4 cup shredded parmesan
1 slice provolone cheese or any 1/4 cup cheese
salt and pepper to taste
Pour some sauce in 2 cup casserole before laying down one lasagna sheet. Layer it with veggies and half slice cheese and repeat with sauce, lasagna, cheese. Bake in 350 F preheated oven with the casserole dish covered for first 15 minutes. Uncover and cook for next 15 minutes or till the lasagna looks bit dry.
Cheezy- spinach Vegan version
Instead of cheese use Tofu-ricotta cheese or creamy spinach sauce with nutritional yeast sprinkled on top
Monday, April 6, 2009
Sweet Potato Shepherdess Pie
(serves 4)
2 t virgin oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved and cut into small pieces
15 oz vegetable stock (made from 1 cube of stock)
15 oz can of red kidney beans, rinsed under water
410 g can black eyed peas, drained and rinsed
2 red or yellow peppers, washed and sliced
3 tomatoes, washed and sliced in half
2 medium zuchhini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 T finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes and mashed
Heat a little water and olive oil, in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approx 3 minutes. Add the squash and heat for 3 minutes, stirring. Pour in the stock and bring to boil over medium heat. Simmer gently for 10 minutes, stirring occasionly. Add the kidney beans, peppers, tomatoes, zucchini, broccoli, and carrots. Simmer for further 5 minutes until squash is tender. Stir in the parsely. Add a little arrowroot to thicken.
Transfer ito baking dish, mix the sweet potato mash with little of cooking water and dash of tamari sauce and add as topping and bake for 15 minutes at 40 oF. Just enough to set.
2 t virgin oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved and cut into small pieces
15 oz vegetable stock (made from 1 cube of stock)
15 oz can of red kidney beans, rinsed under water
410 g can black eyed peas, drained and rinsed
2 red or yellow peppers, washed and sliced
3 tomatoes, washed and sliced in half
2 medium zuchhini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 T finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes and mashed
Heat a little water and olive oil, in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approx 3 minutes. Add the squash and heat for 3 minutes, stirring. Pour in the stock and bring to boil over medium heat. Simmer gently for 10 minutes, stirring occasionly. Add the kidney beans, peppers, tomatoes, zucchini, broccoli, and carrots. Simmer for further 5 minutes until squash is tender. Stir in the parsely. Add a little arrowroot to thicken.
Transfer ito baking dish, mix the sweet potato mash with little of cooking water and dash of tamari sauce and add as topping and bake for 15 minutes at 40 oF. Just enough to set.
Monday, November 17, 2008
Cauliflower Mushroom Marranca
fatfreevegan
(serves 4)
1 cups raw millet
2 cups water
2 cups chopped onions
1 pound sliced mushrooms
freshly ground black pepper
2 teaspoons basil
1 large cauliflower,cut into 1-inch flowerets
1 1/2 teaspoons salt
3 cloves minced garlic
paprika, to taste
For Sauce ( use blender for mixing the sauce)
1 tablespoon fresh lemon juice (about half lemon yield)
1/2 cup water
1/3 cup nutritional yeast
1/4 teaspoon salt
1 tablespoon light miso
1/4 teaspoon paprika
1/4 teaspoon dry mustard
Place the millet and 2 cups water into a saucepan. Bring to a boil, cover, and simmer until tender, about 15 to 20 minutes. Remove from heat and fluff with a fork.
While the millet is cooking, heat 2 tbsp. water in a large, deep skillet. Add onions, mushrooms, pepper, and basil and sauté for about 3 minutes, until the onions soften. Add the cauliflower, salt, and garlic and cook, covered, stirring frequently for about 5 more minutes. The cauliflower should be approaching tenderness but not completely cooked.
Mix the millet into the cauliflower, along with the prepared sauce. Press the mixture into an oiled (or sprayed) 9 x 13-inch pan, sprinkle paprika on top, and bake at 350 F for about 20 minutes, until hot but not dry. Cut into rectangles and serve.
(serves 4)
1 cups raw millet
2 cups water
2 cups chopped onions
1 pound sliced mushrooms
freshly ground black pepper
2 teaspoons basil
1 large cauliflower,cut into 1-inch flowerets
1 1/2 teaspoons salt
3 cloves minced garlic
paprika, to taste
For Sauce ( use blender for mixing the sauce)
1 tablespoon fresh lemon juice (about half lemon yield)
1/2 cup water
1/3 cup nutritional yeast
1/4 teaspoon salt
1 tablespoon light miso
1/4 teaspoon paprika
1/4 teaspoon dry mustard
Place the millet and 2 cups water into a saucepan. Bring to a boil, cover, and simmer until tender, about 15 to 20 minutes. Remove from heat and fluff with a fork.
While the millet is cooking, heat 2 tbsp. water in a large, deep skillet. Add onions, mushrooms, pepper, and basil and sauté for about 3 minutes, until the onions soften. Add the cauliflower, salt, and garlic and cook, covered, stirring frequently for about 5 more minutes. The cauliflower should be approaching tenderness but not completely cooked.
Mix the millet into the cauliflower, along with the prepared sauce. Press the mixture into an oiled (or sprayed) 9 x 13-inch pan, sprinkle paprika on top, and bake at 350 F for about 20 minutes, until hot but not dry. Cut into rectangles and serve.
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