ONE POT TOMATO BASIL PASTA (GF if using GF pasta)

THIS RECIPE BORROWED (STOLEN?) FROM THE FACEBOOK PAGE: Lose it with Lynn

(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
Ingredients

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

Directions

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.

Crustless Tofu Quiche Recipe (Vegan and GF)

VEGAN CRUSTLESS QUICHE RECIPE

(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!

PASTA ASPARAGUS WITH LEMON CREAM SAUCE
(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

Sauce:
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.

ENJOY!

VEGAN TACO TOT CASSEROLE

Assembled, but not cooked yet

served up with jalapenos

TACO TOT CASSEROLE
(Makes a deep 9x13 or a nice 11x14 pan for a large group)

1 c. TVP
1/4 c. (or one package) taco seasoning
1 c. boiling water
2 can black beans (drained and rinsed)
1 small can diced chilies
1 small bag frozen corn (about 3 cups), thawed
1  14 oz. can enchilada sauce (your favorite, red or green, hot or mild)
1 large bag frozen Tator Tots

Shredded vegan cheese, olives, green onions, jalapenos, etc. for topping, optional

Stir boiling water into TVP and seasoning and let sit 5 minutes.  Then add the black beans, chilies and corn to the TVP mix. Spray the pan with non-stick spray and then pour in about 1/4 c. enchilada sauce.  Put TVP/bean/corn mixture on top and spread evenly.

Top with a large bag of Tator Tots, then drizzle remaining enchilada sauce over tots.  Top with vegan cheese and other toppings if desired.

Bake at 425 degrees F for 35-40 minutes.  Check to make sure mixture is hot in the middle and tots are cooked through.  (Time may vary depending on how deep your dish is and how evenly your oven cooks.)

Top with onions, jalapenos, vegan sour cream, etc. as you serve it.

VEGAN BANANA COCONUT PUDDING and COCONUT WHIPPED CREAM

BANANA COCONUT PUDDING
1/3 c. sugar
3 T. cornstarch
1/8 t. salt
1  14 oz. can lite coconut milk
1 t. vanilla
2 bananas, sliced
1/2 c. sweetened flake coconut, optional

Whisk together the sugar, cornstarch, salt and coconut milk until creamy and no lumps remain.  Cook over medium heat, stirring constantly, until thick and bubbly.  Cook 2 minutes more.  Remove from heat.  Stir in vanilla and bananas and coconut flakes. Immediately pour into serving dishes and let cool.  Top with additional coconut and banana slices right before serving.  Serve with cookies or crackers if desired.

This recipe can also be used as a pie filling.  Top with coconut whipped cream.

COCONUT WHIPPED CREAM
1 can full fat coconut milk
2 T. sugar
1/2 t. vanilla

Pour coconut milk into a glass container and then refrigerate until the fat separates from the coconut water.  Carefully take off the white coconut fat and place into a separate bowl.  Do not use the coconut water in this!  (I save it and use it in smoothies.)  Whisk together the coconut fat, sugar and vanilla until light and fluffy (like homemade whipping cream).  Use as you would whipped cream or whipped topping.

VEGAN 4-INGREDIENT BROWNIES

With love to my dear friend, Brigette!  She made a special effort to make these as a treat for my vegan kids when we visited her house.  What a great way to make us feel welcomed and loved!! 

I sent my husband to the store for milk and bananas and he came home with the ingredients for these and left them conveniently on the counter for me.  I took the hint!

VEGAN BROWNIES
1 package chocolate cake mix (check box to make sure it is vegan)
1 small box instant chocolate pudding mix
1/2 bag mini chocolate chips (vegan)
2 c. soy milk (soy works best in this)
Powdered sugar to sprinkle on top.

Mix cake mix, pudding mix, chocolate chips and soy milk together until batter is thick and creamy. Spread batter into a 9 x 13" cake pan that has been sprayed with non-stick spray and lightly floured. Bake at 350 degrees F. for 35 minutes or until done. Cool completely before sprinkling on powdered sugar.

Quinoa Salad

QUINOA SALAD
1 c. quinoa, soak for 15 minutes, rinse and drain
3/4 c. cold water
Bring quinoa and water to a boil in saucepan, turn heat to low and cover with a lid. Simmer 20 minutes, then turn off heat and let cool for 10-20 minutes. Refrigerate for 2-3 hours.

Toss a variety of chopped veggies into chilled quinoa. I used the following:
1/2 c. cucumber, chopped
1 small can sliced olives
1/2 red pepper, chopped
2 green onions, chopped
1 can chickpeas, drained and rinsed
1/2 c. cherry tomatoes, chopped
1/2 c. edamame
1/2 c. sliced carrots

Whisk together Dressing and toss with quinoa and veggies:
1/4 c. olive oil
2 T. fresh squeezed lemon juice
1-2 t. Dijon mustard
Salt and fresh cracked black pepper

Serve over a bed of kale or other greens.