Sunday, June 30, 2013

Lentil Burger Hash

No real recipe today, just a photo of a recipe gone wrong that actually turned out REALLY well.  I visited a friend the other night and she made lentil burgers. Only the burgers didn't hold together and we ended up with hash instead.  We ate it over greens the other night and this morning I served it beside scrambled tofu for breakfast. I loved it!  My husband also loved it.  Very tasty and filling and works in a variety of recipes. Don't panic if your cooking doesn't always turn out the way you wanted.  Maybe something better is in the works instead! : )  Take chances and be adventurous in the kitchen!

Thursday, June 20, 2013



(I'm posting this here just so I have it handy. I actually used more garlic and basil than it called for, and I added in a couple tablespoons of dark balsamic vinegar. To make it vegan, I just eliminated the cheese. I also cut back on the oil by about half. Turned out great and I want it in a place I can find it. I'm copying it here as it was posted on Facebook so you have the original.  Thanks to LOSE IT WITH LYNN for the post!)

Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

Thursday, June 6, 2013

Crustless Tofu Quiche Recipe (Vegan and GF)

(makes about 6-8 depending on your veggies, easily doubled for a family brunch or get-together)
Eggless tofu quiches served with toast and cabbage coleslaw
“Egg” Part
1 12.3-ounce package firm tofu, pressed and drained of water
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch 
1 teaspoon each onion powder, garlic powder and/or your favorite seasoning salt for “egg” dishes
1/2 teaspoon turmeric
Salt and fresh cracked black pepper to taste
2 T. vegan butter or vegan cream cheese
1 T. cooking wine or lemon juice

Use a food processor or just mix and mash with fork until smooth. I found this does NOT work in a blender. It messes with the texture a little bit.

Veggie Part
Saute a mix of your favorite veggies—about 2 - 2 1/2 cups total.  My in-laws loved a little green onion, green and red pepper, mushroom and spinach.  I did asparagus, chive and roasted red pepper today.  Vegan cheese can be combined in the mix or added on top for the last few minutes of baking.

Fold veggie mix into “egg” mix until combined. Taste and season as needed.

Preheat oven to 375. Divide mixture into muffin tins sprayed with non-stick cooking spray.   These do not rise up, so fill them completely and shape the tops. When you put them in the oven, immediately turn oven down to 350.  Cook 30-35 minutes depending on oven and fillings. They will start to brown lightly on top.  I brush them with a little melted vegan butter for the last 10 minutes to get a golden top. Remove the quiches from the muffin tins using a rubber scraper, careful to not puncture or tear the quiche.

I’m sure this mixture can be used in a traditional quiche pie crust, but I haven’t tried it to know how long to cook it. Let me know if you try it.

Pasta Asparagus with Lemon Cream Sauce

I live in a great little town with great people who randomly stop by my house and deliver asparagus!  A good friend of mine surprised us with a visit the other day, and it was so good to have some time to sit and visit over a cup of coffee. (You know who you are--I LOVE YOU!)

Well, my friend brought me 4 big bunches of asparagus and I needed to find something to do with it. I sent my son to the computer to look up recipes. He found one that looked really yummy, but it wasn't vegan. So I worked my VeganGirl magic and Veganized it! (Insert flash of lightning and superhero music here.)

This recipe is not SAUCY. It has a very light coating of the sauce on the pasta and asparagus. The sauce may seem very lemony and tart at first taste, but once tossed together with all the ingredients it will mellow out. If you want more sauce, just double or triple the sauce recipe.

My kids and hubby loved this recipe. We decided to call it Spaghetti Asparagus with Lemon Cream Sauce. My daughter calls it Skabetty Scare-i-bis. So cute! Whatever you call it, it's easy and yummy. So give it a try!

(NOTE: this recipe would also be great with fresh green beans instead of the asparagus)

1 box of your favorite pasta (OR 1 lb. fresh pasta) cooked according to directions
2 bunches asparagus, cut into 1" slices (on the diagonal) and steamed to crisp-tender

2 cloves garlic, chopped or minced
1 cup veggie or no-chicken broth
Zest from one lemon, divided in half
Juice from 1 lemon
2 Tablespoons vegan cream cheese
Fresh Basil, Salt and Fresh Cracked Black Pepper

Saute the garlic in a couple tablespoons of the broth just until softened, then add the broth, half the lemon zest, all the lemon juice and the cream cheese. Whisk until combined and simmer lightly for 2 minutes. The sauce will not thicken much--it is meant to be a light sauce.  Toss sauce, basil, salt and pepper together with pasta and asparagus.  Drizzle with extra virgin olive oil if you prefer. Top with the rest of the lemon zest.
I also had crushed red pepper to top mine.