Saturday, April 16, 2011

Red Chard and Spinach Lasagna


12 oz lasagna noodles
1 tbsp olive oil
2 garlic cloves, minced
8 oz fresh red chard, tough stems removed and coarsely chopped
9 oz baby spinach, coarsely chopped
1 lb firm tofu, drained and crumbled
1 lb soft tofu, drained and crumbled
2 tbsp nutritional yeast
1 tsp fresh lemon juice
2 tbsp italian parsley
1 tsp salt
1/4 tsp freshly ground black pepper
3 1/2 cups marinara sauce
1/4 cup Parmasio (recipe on past posts)

In a pot of boiling salted water, cook the noodles over medium high heat, stirring occasionallly until just al dente, about 7 minutes. Preheat the oven to 350 degrees.
In a large saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant. Add the chard and cook, stirring until wilted, about 5 minutes. Add the spinach and continue to cook, stirring until wilted, about 5 minutes more. Cover and cook until soft, about 3 minutes. Uncover and set aside to cool. When cool enough to handle, drain any remaining moisture from the greens, pressing against them with a large spoon to squeeze out any excess liquid. Place the greens in a large bowl. Add tofus and nutritional yeast, lemon juice, parsley, salt, and pepper. Mix until well combined.
Spoon a layer of the tomato sauce into the bottom of a 9 X 13 inch baking dish. top with a layer of the noodles. Spread half of the tofu mixture evenly over the noodles. Repeat with another layer of noodles and a layer of sauce. Spread the remaining tofu mixture on top of the sauce and finish with a final layer of noodles, asuce, and top with the Parmesan.
Cover with foil and bake for 45 minutes. Remove cover and bake 10 minutes loonger. Let stand for 10 minutes before serving.

Artichoke Dip

Finallly an oozy, cheezy artichoke dip. Mmmmmm

The chips I use are "garden of eating" and they are baked.

1 (15oz) can artichoke hearts in water, not marinated
1 cup veganaise
1 cup grated soy Parmesan (I couldn't find a vegan one so used Daiya mozzarella)
1 garlic clove, finely chopped
crackers, chips, endive leaves...
Chop up the artichokes. Put in mixing bowl and add veganaise, cheese and garlic.
Scrape the dip into a baking dish and bake at 375 degrees for about 30 minutes or until heated through and browned on top.  Serve with chips, crackers or veggies.

Fennel Cream Soup

The fennel is not too strong, maybe my fennel bulb was too small. I will add more next time. Love the minced fennel fronds on top though! Rich and creamy and a good soup.

1 tbsp olive oil
1 medium onion, chopped
1 large bulb fennel with fronds, chopped
1 large russet potato, peeled and cut into 1/2 inch dice
3 cups veggie broth
1/2 cup frozen peas
1/2 tsp dried tarragon
1 tsp fresh lemon juice
Salt and freshly ground black pepper
1 cup almond milk

In a large soup pot, heat the oil over medium heat. Add the onion, fennel, and potato. Cover and cook until the vegetables begin to soften, about 5 minutes. Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes. Stir in the peas and tarragon and cook 5 minutes longer.
Puree the soup in the pot with an immersion blender.
Reheat the soup over medium heat. Stir in the lemon juice and season with salt and pepper to taste. Stir in the milk and heat to a simmer.
Ladle the soup into bowls, sprinkle each bowl with a small amount of minced fennel fronds, and serve. 

Thursday, April 14, 2011

Grilled Fennel

I love fennel...mmmmm. This is an easy dish that is so good.
Combine fennel bulb, water, salt, sugar and lemon juice in a pot. Bring to a boil and cook fennel until soft. When soft take off heat and keep fennel in liquid until cold.  Heat up BBQ. Cut fennel in half, brush with oil and make grill marks. Top with balsamic syrup.  SO VERY GOOD!!

Baked Potato and Kale Soup

WOW WOW WOW I love this dish!!!

6 - 8 baking potatoes, baked and cooled
2 tbsp oil
1 large onion, sliced into strips
3 cloves garlic
1/2 tsp fennel seeds, crushed
1 tsp dried thyme
1/2 tsp dried rubbed sage
1 tsp salt
Lots of freshly ground black pepper
1/4 cup of white wine
4 cups veggie broth
4 cups kale, torn into bite size pieces
1/4 cup almond milk

Potato Wedges
2 tbsp coarse cornmeal
1/4 tsp dried thyme
1/2 tsp paprika
Pinch of salt
2 cloves garlic
Olive oil

Once your potatoes are baked and cool enough to handle, preheat a pot and saute the onions in the oil over medium heat until good and brown, about 12 minutes.
Slice the baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into 3/4 inch chunks.
Once the onions are browned, add the garlic, fennel, thyme, sage, pepper, and salt. Cook for 2 minutes, then add wine to deglaze the pan. Add the chunks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 20 minutes.
Slice the reserved potato halves in half lengthwise so you have six pieces. Preheat a skillet over medium high heat. Combine all the ingredients for the wedges except the oil on a plate. Wet the potatoes with a bit of water and dredge the two cut sides in the cornmeal mixture.
Lightly coat the skillet with oil. Cook the potatoes on each cut side for about 4 minutes, or until golden and crispy.
Use a potato masher to mush up about half the soup, add the milk, and mix. Ladle into bowls and top with a potato wedge.

Sunday, April 10, 2011

Best Ever Lentil Soup

I love thyme and tarragon. My house smells so good!!!! I can't stop eating this great soup!

1 tbsp coconut oil
1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
2 tsps dried tarragon
1 tsp dried thyme
1/2 tsp paprika
3 tomatoes, diced
2 cups red lentils
3 cups veggie broth
3 cups water
1/2 tsp dried summer savory leaves
1 1/2 tsp salt
Freshly ground black pepper

Saute onion and carrots for about 10 minutes. Add garlic, tarragon, thyme, and paprika, and fry for a few more minutes. Add the tomatoes and some water to deglaze the pot. Cover and cook for 5 minutes.
Add the water, lentils, savory, salt, and pepper, then cover and bring to a boil. Once the soup is boiling lower to simmer and cook, covered, for about 45 minutes, or until the lentils are soft.

Saturday, April 9, 2011

Artichoke Squares

These are really good.

1 15oz can artichoke hearts (not marinated)
1/4 cup olive oil
1 large onion
1 cup oat flour
1 tsp baking powder
1/2 tsp salt
3 tbsp finely chopped fresh parsley
1/2 tsp dried thyme
1/2 cup almond milk
Salt and freshly ground black pepper
2 tbsp parmasio (vegan Parmesan)
1/2 cup chopped walnuts

Preheat the oven to 425 degrees. Lightly oil an 8 inch square baking pan and set aside.
In a skillet, heat 2 tbsp oil (I use coconut oil) over medium heat. Add the onions, cover, and cook until soft, about 7 minutes. Set aside to cool.
In  a bowl, combine the flour, baking powder, and salt. Add 1/4 cup oil and stir until the mixture resembles coarse crumbs. Add 2 tbsp parley, thyme, and milk and stir to combine. Stir in about half onion mixture and spread the mixture evenly into the bottom of the prepared pan.
Chop the artichoke hearts and combine with the remaining cooked onion. Add salt and pepper. Spread on top of the dough. Sprinkle with parmasio and walnuts. Bake until hot and cooked through, about 20 minutes. Cut into squares and sprinkle with remaining parsley.

1/2 cup sesame seeds toasted and cooled
1/2 cup nutritional yeast
1/2 tsp salt
Process until finely ground. Store in refrigerator in a dry container with a tight fitting lid.

Fennel Orange Salad

1 medium fennel bulb, cut into 1/4 inch slices (next time I will grate the fennel)
2 oranges, peeled, quartered, and cut into 1/4 slices
1/4 kalamata olives, pitted and halved
2 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp fresh lemon juice
1/4 sugar
Salt and freshly ground black pepper
Boston lettuce leaves
1/4 cup toasted pine nuts

Combine the fennel, oranges, olives and parsley. Set aside.
Whisk together the oil, lemon juice, sugar, and salt and pepper to taste.
Pour the dressing over the salad and toss to combine.
Arrange a layer of lettuce leaves on a serving platter. Spoon the salad on top and sprinkle with pine nuts.

Sunday, April 3, 2011


Here are my guinea pigs. I get them to try all my dishes and they seem to like it  :)

Vegetable Soup

Another great dish and easy to throw together.

2 tbsp oil
2 medium leeks, rinsed and chopped
2 mediium carrots, diced
2 garlic cloves, minced
3 new potatoes, unpeeled, chopped
2 small zucchini, chopped
2 fresh ripe tomatoes, diced
1 cup fresh corn kernels
Salt and Pepper to taste
6 cups vegetable broth
2 cups chopped fresh spinach
1/4 cup fresh basil leaves, chopped

In a large soup pot, heat the oil over medium heat. Add the leeks, carrots, and garlic. Cover and cook until softened, about 5 minutes. Add the potatoes, zucchini, tomatoes, corn and salt and pepper. Cook 5 minutes longer, then stir in the broth. Bring to a boil, reduce heat to low, and simmer, uncovered until the vegetables are tender, about 30 minutes.
Stir in the spinach and basil.  Serve.

Yam Mash

I love thyme and it adds a unique flavour to the yams. I boiled up some yams and mashed them. In a skillet I cooked some onions and dried thyme. When the onions were soft I turned down the heat and added some coconut milk and let it simmer for 10 - 20 minutes. Added it to the yams and YUMMY.  Next time I will try it with a bunch of mixed root vegetables.

The Most Amazing Vegan Dinner

One of the best meals I ever had. The first picture is a type of Greek salad mixed with wheat. Next one is roasted vegetables, including egg plant, zucchini, fennel, peppers, parsnips, taro root, endive. The third pictures is the roasted endive. Wow. Last picture is couscous mixed with amazing ingredients. I couldn't stop eating. I don't know which dish was the best. Happy happy food. AND a BIG thank you to my friend for all the work and effort to make this for me!!!  What a treat!