Vegan Lasagna

This roast veggie lasagna is completely vegan.  You can make it with a meat sauce if you prefer and then it is still dairy free.

What you need:

9-12 strips whole wheat lasagna pasta

1 sliced bell pepper

1 sliced zucchini 

1 sliced carrot 

1 cup sliced mushrooms

2 tbs olive oil

2 - 3 cups tomato sauce

1 pkg medium firm tofu

2 tbs dry basil

Salt and pepper to taste

Approx 1 cup Daiya Mozerella Shreds

Heat oven to 400.  In a medium casserole dish coat the vegetables in olive oil and roast in preheated oven for about 45 min.  Drain the tofu and place it in a bowl.  Mix the dry basil with the tofu and add salt and pepper to taste.  Cook the pasta as directed, strain and rinse in cold water.  

Once the veggies are roasted you can start assembling the lasagna in a medium casserole dish.  Begin with a layer of pasta then a thin layer of tomato sauce, a layer of veggies, a layer of tomato sauce, a layer of tofu and a thin layer of Daiya.  Repeat this layer then on the top, a layer of pasta, a thin layer of tomato sauce, a layer of tofu, a thick layer of tomato sauce and Daiya on top.

Bake at 350 for about 40 min.  Let sit for about 5 minutes before serving.

Mini Chocolate Chip Blender Muffins - School Safe & Vegan

This recipe is school safe, gluten free and vegan.  If you take out the chocolate chips and substitute with 1 tbs cocoa, you can make it diabetic and paleo as well.

These muffins are easy and quick to make.  The recipe makes about 20 mini muffins.

What you need:

1/2 cup sunflower seed butter (or soy butter)

1 medium ripe banana peeled

3 tbs agave (or honey or maple syrup)

1 chia egg (1 tbs ground chia mixed with 3tbs warm water) or flax egg

1tbs vanilla extract

1/4 tsp baking soda 

1/2 cup mini chocolate chips

Prepare a mini muffin tin with oil or muffin liners and preheat oven to 400.

I your blender combine seed butter, banana, agave, chia, vanilla and baking soda.  Blend until it is smooth about 1 minute.  Add the chocolate chips and stirr manually so that they don't get crushed.  Fill each muffin cup about 3/4 full and bake for about 15 min until tops spring back at the touch.  Let cool and enjoy!

Rice Pudding Loaf - vegan

Want to make Rice pudding portable?  This recipe is based off my previously posted Savory Quinoa Rice Loaf.   I made this vegan but it does not have to be.  

What you need:

1 1/2 cups brown rice

3 cups rice, coconut, almond or soy milk(or for non vegans cows milk)

1 tsp cinnamon 

1 tsp vanilla

1 cup raisins 

3 tbs ground Chia seeds or Flax seed mixed with 9tbs warm water (or 3 eggs)

In a medium sauce pan over medium high heat combine rice, milk and cinnamon.  Cover, bring to a boil then lower the heat to medium low and simmer until all the liquid is absorbed.  Remove from heat, add vanilla, raisins and seed mixture.  Stir to combine then transfer to greased loaf pan.  Bake at 350 for 30-40 minutes until centre springs back when depressed and edges are browning. Let cool, slice and enjoy!

Catalin Fish Stew

Fish is always a popular meal in my house so, I am always on the lookout for new ways of preparing it. I came across this dish on one of those Roaming Foodie TV shows and then could not find the recipe anywhere.  So, I have created this one based on memory and some Google research.  This dish is simple with few ingredients and is prepared with only one cooking dish.  It is Candida and paleo friendly.

What you need:

4 servings of white fish.  Steak cut is best but fillets work too

1 bunch fresh parsley

1-2 cloves garlic or 1-2 tsp garlic purée

1 can diced tomatoes with juice

Salt and pepper to taste

approx 2 cups of water

The TV episode had a woman mashing the parsley and garlic together with a mortar and pestal, I however, used my Magic Bullet to blend together the parsley and garlic.  In a large skillet spread the parsley mixture, place the fish on top(I used talapia fillets this time).  Pour the tomatos with liquide over top then add enough water just to cover fish.  Cook over medium heat until fish is cooked through.  Serve right away with some fresh bread.  If you are yeast free try this savory bread:

http://heathhealthy.blogspot.ca/2013/05/savory-yeast-free-bead.html

Savory Quinoa Rice Loaf

So I came across this recipe while looking for a homemade rice cake recipe(will let you know if that one works too).

This is an easy recipe for a light dinner, simple lunch or a a healthy snack.  It is baked in a loaf pan and it is highly adaptable as far as flavors go.  My version is dairy free, gluten free, wheat free and it can be made vegan easily by using flax or chia eggs.

What you need:

2 cups cooked brown rice

1 cup cooked quinoa

3 eggs. (Want to make it vegan? Try flax or chia eggs)

*the following are the ingredients I used however, you can change to any flavors your like

1 cup grape tomatos washed and halved

1 cup black beans rinsed and drained

1/2 cup frozen corn

1/2 a bell pepper chopped

1 cup Daiya mozzarella shreds

1 tbs fresh cilantro

1tsp chili powder

Salt and pepper to taste.

Grease a loaf pan and preheat your oven to 350.   Combine all ingredients in a large mixing bowl and mix well.  Pour ingredients into the loaf pan, sprinkle top with some more cheese and bake for 45 min to one hour minutes until it is firm and browning around the edges.  Let cool slightly, slice to serve.  Enjoy!

Here are some alternate ingredient ideas:

Cheddar, bacon and spinacho

Broccoli, cheddar, ham

Chicken, cheese and salsa

Chocolate Chocolate Chip Cookies

These are to satisfy my chocolate craving.  I used non processed sugars and they are dairy free.

What you need:

1/2 cup vegan margarine

1/2 cup coconut oil melted

1 cup coconut palm sugar 

1/2 cup xylitol

2 eggs

1tsp vanilla

1 1/3 cups whole wheat flour

1/3 cup cocoa powder

A pinch of sea salt

1 tsp baking soda

A bunch of chocolate chips

In a stand mixer or large mixing bowl combine ingredients in irder listed.  Drop by Tbs into prepared cooking sheet and bake at 375 for 8-10 minutes 

Enjoy!

Chicken Casserole

This is a great weekend dish, it's a full meal in one dish.  I based this recipe on one my mom made when I was a kid.  That one was made with canned cream of mushroom soup, chicken and rice.  This I hope is a healthier alternative, dairy free and gluten free.

What you need:

6-8,skinless, boneless chicken thighs

2 tbs olive oil

2 cups brown rice

1 large carrot peeled and chopped

1/2 head broccoli, chopped

1 parsnip peeled and chopped

I cup sliced mushrooms  

2 cups chicken or vegetable stock

1 can coconut milk or 6 tbs coconut cream mixed into 2 cups warm water.

1 tsp parsley

1/2 tsp thyme

1/2 tsp sage

Salt and pepper to taste

Water as needed

In a roasting pan or casserole on the stove top heat olive oil over medium high heat.  Brown chicken then remove from heat.  Add remaining ingredients to the dish spread throughout the whole pan. Add some water if the liquid doesn't cover ingredients   Bake at 375 for about 45 minutes to an hour until chicken is cooked through and rice is tender.  Or, you can slow cook it for about 2 hours at 225.  This is good comfort food that tastes pretty close to the old soup can recipe.