veganize veg·an/ˈvēgən/-ize: to modify a recipe by substituting plant-based foods for meat and dairy ingredients.
yesterday i spent some quality time in the kitchen. my mom had picked up some brussel sprouts a few days ago so i roasted those with some olive oil and s&p. that was lunch. quick. easy. delish. i’m obsessed with brussel sprouts.
yum. normally i would have made some quinoa or rice to enjoy with them, but today i knew i wanted a super easy lunch because well, dinner was a bit complicated.
i saw some cute lasagna cups that were cooked in a muffin tin (thank you pinterest). i’ve made vegan lasagna a million times and have my own recipe that i use so i didn’t even pin the recipe. (it wasn’t vegan) i just remembered i need to make lasagna that way! this is a 3 pot process so make sure you have time & kitchen space before tackling this recipe.
marinara sauce recipe:
-vegan ground “beef” (i used tofurky brand)
-extra virgin olive oil
-one large onion, finely chopped
-three cloves garlic, minced
-thyme, oregano, salt, pepper & sage
-fire roasted crushed tomatoes (the large can!)
in a large pot heat the olive oil on medium / high. add the onions and saute until translucent. add the garlic and saute for a minute more. add thyme, oregano, salt, pepper & sage. add crushed tomatoes. cook till bubbly and then add the ground beef, incorporating all the ingredients well. lower the heat but continue to cook for 20 minutes or so.
(the longer it’s cooked, the better the sauce!)
veggie tofu “ricotta” recipe:
-one block extra firm tofu, drained & crumbled
-any variety of veggies, chopped: baby bella mushrooms, carrots, zucchini, spinach, broccoli, etc.
-nutritional yeast, salt, pepper, oregano
in a large saute pan, heat a small amount of water over medium high heat. saute veggies until cooked well. cover to steam the veggies quicker. add the spices & nutritional yeast. add the crumbled tofu and mix well. once the veggies are cooked, transfer the mixture to your high powered blender and pulse until it reaches a ricotta like consistency. i left a few veggie chunks!
–daiya mozzarella shreds
cook the lasagna noodles in a large pot of boiling water according to package directions. when finished, drain & assemble in muffin tin. i cut little squares of parchment paper (almost cupcake wrapper like) to use under the lasagna. makes it super easy to remove the lasagna cups from the muffin tin later on! i basically rolled each noodle into a cylinder, stuffing the veggie ricotta into it and topping with marinara sauce and then some daiya shreds. i put in the oven at 350 degrees for 25 minutes (or until melty!). yummmmm. my mom enjoyed it and i have leftovers for the next few days which comes in handy while i’m house sitting & working!!!
i’ve been craving all things pumpkin the past few weeks… so in my quest to get my pumpkin quota i made a pumpkin pie green smoothie for breakfast. i’m still not drinking coffee. i haven’t set any goals now that my week long detox is over, but i’m hoping to quit for good? maybe? strangely i’ve also lost a few pounds so i’m thinking not having that added sugar (would you like some coffee with that sugar – that’s me) is helping my waistline out. smoothies are a GREAT coffee replacement first thing in the morning.
pumpkin pie GREEN smoothie!
-3 dates (pitted)
-splash vanilla extract
-1 frozen banana
-1 TBS cinnamon or pumpkin pie spice
-3 heaping TBS pumpkin puree
blend all ingredients and enjoy! so yummy. my mom liked it a lot too. and it satisfies that pumpkin latte craving. oh you see that beautiful green straw? you can purchase that HERE. reusable straws… GENIUS!
i’ll be dog sitting in miami the next few days so no posts planned as i’m eating leftovers and cereal… but i’ll be visiting chicago & detroit october 04-09 so i’m sure i’ll be posting my vegan food adventures sometime after the 09th!