Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce

Another great recipe from Vegan Family Meals by Ann Gentry.  I decided to make everything   homemade, including her tomato sauce but if you don't want to spend a lot of time in the kitchen, just buy yourself some Trader Joe Basil pasta sauce.  Lot's of garlic in this dish - so vampires beware 

(or loved ones)!

Lasagna Rolls with Tofu Ricotta (Vegan Family Meals CB by Ann Gentry)

2 ½         tablespoons olive oil

2            onions, thinly sliced

6            cloves garlic, minced

2            tablespoons chopped fresh basil

1            teaspoon salt

½           teaspoon black pepper

3            medium carrots, peeled and cut into ¼” pieces

2            zucchini, cut into ¼” pieces

1            head broccoli, stems removed and florets finely chopped

2            cups Tofu Ricotta Cheese (recipe follows)

12          eggless lasagna noodles

3            cups Tomato Sauce (jarred or any favorite recipe)

Preheat oven to 350 degrees.

Tofu Ricotta Cheese

1            14 oz. water packed firm tofu, drained and cut into quarters

2/3         cup yellow miso

2/3         cup water

½           cup tahini

¼           cup olive oil

5            large garlic cloves

1 ½        teaspoons dried basil

1 ½        teaspoons dried oregano

¾           teaspoon sea salt

Blend all the ingredients in a food processor until smooth.  Cheese will keep for 2 days, covered and refrigerated.

Filling

Heat 1 tablespoon of oil in large pan over medium heat. Add the onions, garlic, basil, salt and pepper. Saute’ until the onions are tender, about 10 min. Add the carrots, zucchini, and broccoli and saute’ until the carrots are crisp-tender, about 12 min.

Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese

Cook the noodles as directed.  Drain and rinse the noodles, then toss with 1 tablespoon of remaining oil to prevent from sticking.

Coat a 13 x 9 x 2” baking dish with the remaining  1 ½ teaspoons oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Spread about ½ cup of the vegetable mixture over each lasagna sheet, leaving about ½” of each end uncovered. Roll up each sheet tightly and place it seam-side-down in the baking dish. Pour the remaining 2 cups of tomato sauce over the lasagna rolls.

Cover with aluminum foil. Bake until the sauce bubbles, about 55 minutes. Remove foil and continue baking for 15 minutes

Chili and Sweet Potato Biscuits

Pan Handle Chile (Adapted from Table for Two cookbook)

2      teaspoons olive oil

1      cup onion, finely chopped

1/2   cup celery, finely chopped

2      cloves garlic, minced or pressed

1      pkg. Tempeh (Not cooked, finely chopped)

2      ripe tomatoes, seeded and coarsely chopped

1     15 oz. can red kidney beans

1     15 oz. tomato paste mixed with 2/3 cup water

1-2  cups water

1/3  cup bulgur (medium ground)

2     Tablespoons tomato paste

1     Tablespoon sweetener or your choice

1     Tablespoon chili powder

1/2  teaspoons dried oregano leaves

1/4  teaspoon ground black pepper

1/4  teaspoon ground cumin

1/8  teaspoon allspice

pinch of cayenne pepper, to taste

salt to taste

**Chili thickens as sits, add water if chili becomes too thick.

Place olive oil in chili pot and heat over medium heat. Add onion, celery and garlic. Reduce heat and cook for 10-15 min.

When onion is tender, stir in the finely chopped Tempeh.  Cook 5 minutes.  Stir in the remaining ingredients, except the salt, and bring mixture to a boil. Reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.  Season with salt to taste.

Sweet Potato Biscuits

http://www.healthyveganrecipes.net/video/sweet-potato-biscuits-recipe

Kung Pao Tofu and Vegetables

The original recipe calls for marinading the tofu but I bought thinly sliced Bean Curd from a Japanese market and added it to the stir fry.  I also used different vegetables and nuts.  Below is the original recipe but I say mix it up a little!

Kung Pao Tofu and Vegetables (adapted from Vegan Family Meals CB by Ann Gentry)

Tofu
3         tablespoons tamari
1/3      cup water
3         tablespoons pure maple syrup
1 1/2   tablespoons toasted sesame oil  ( I used olive oil)
1         tablespoon minced garlic
1         tablespoon minced peeled fresh ginger
1         teaspoon chili powder
1         teaspoon paprika
3/4      teaspoon crushed red pepper
1/2      teaspoon fine sea salt
1         14 oz. container extra-firm tofu, drained and cut into 3/4" cubes (I used sliced bean curd)

Stir-Fry
2        tablespoons coconut oil
1        yellow onion, cut into 1-inch dice
1/2     head broccoli, trimmed into large florets
1        red bell pepper, cut into 3/4 inch dice
1        large carrot   (I used more)
5        ounces sugar snap peas, trimmed (I used bean sprouts)
1 1/2  tablespoons arrowroot, dissolved in 3 tablespoons water
1/2     cup shelled roasted peanuts  (I used slivered almonds)
          Cooked short grain brown rice

Tofu: Whisk the tamari, water, maple syrup, sesame oil, garlic, ginger, chili powder, paprika, crushed red pepper, and salt in a shallow casserole dish to blend. Add the tofu cubes and toss gently to coat. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.

Stir-Fry:  Heat the coconut oil in a large, heavy wok or saute pan over medium-high heat. Add the onion broccoli, bell pepper, carrot, and snap peas to the wok and stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir in the tofu and its marinade. Drizzle the arrowroot mixture over the tofu mixture and stir-fry until the sauce simmers and thickens slightly and the tofu is heated through, about 3 minutes. Stir in the nuts.  Serve with rice.

Double Chocolate Brownies-Vegan Family Meals CB

This recipe comes from Ann Gentry's new cookbook.  She is the owner of Real Food Daily in Santa Monica.  Even though I already have a Brownie recipe on the blog, I figured one can never have too many Brownie recipes.  I used less sugar than recommended and they still tasted great.  I also added chopped walnuts but pecans would be good too.

Double Chocolate Brownies - Vegan Family Meals by Ann Gentry


1  1/2     cups unbleached white flour
1            cup maple sugar, or 1 1/2 cups organic cane sugar  (I used 1/2 cup organic cane sugar)
1            cup unsweetened cocoa powder
1/2         teaspoon baking soda
1/2         teaspoon fine sea salt
1            cup plus 2 T. neutral cooking oil
3/4         cup agave nectar
1            tablespoon vanilla extract
1            1/8 teaspoons apple cider vinegar
1/2        cup boiling water
1  3/4    cups semisweet chocolate chips

Preheat the oven to 350 degrees. Lightly oil a 9x9x2 square nonstick baking pan or glass baking dish.

Sift the flour, maple sugar, cocoa powder, baking soda and salt into a large bowl; discard any lard grains of maple sugar that remain in the strainer. Whisk the oil, agave nectar, vanilla, and vinegar in a medium bowl to blend. Whisk the oil mixture into the flour mixture until well blended.  Scrape the sides of the bowl, then continue mixing for 30 seconds.  Carefully whisk in the boiling water. Stir in the chocolate chips.
Transfer the batter to the prepared baking pan, spreading evenly.  bake until toothpick comes out with moist crumbs attached, about 45 minutes.

Eggplant Fritters - Vegetables from an Italian Garden CB

Eggplant dishes aren't the most photogenic, so I hope this picture makes the eggplant look as delicious as it tasted, crispy on the outside and tender and sweet on the inside.
The recipe calls for 3 eggplants, but since we were cooking for two, one medium eggplant did the trick.
We ate it straight up with a dusting of salt and pepper, but a Marinara sauce would be a good side for dipping.

Eggplant Fritters


3    eggplants, peeled and sliced lengthwise
1    cup almond or soy milk
      flour (enough to coat all slices) (I added salt and sugar to the flour)
      scant 1 cup olive oil
1    small bunch parsley, cut into sprigs

Dip the eggplant slices in the soy or almond milk and coat lightly with the flour.  Heat the oil in a skillet. Add the eggplant slices, in batches, and cook over medium heat, turning occasionally for 5-8 minutes, until golden on both sides.  Remove with a slotted spoon and drain on paper towels.  Arrange the slices in a flower shape on a warm serving plate and season with salt.  Fry the parsley sprigs in the same pan of oil for a few minutes, then remove with a slotted spoon and use them as garnish.  Serve immediately.

Baba ghanoush

Baba Ghanoush

1            Medium eggplant

2            T. olive oil

              juice of one lemon

2            heaping T. tahini

2            cloves garlic, chopped

¼            t. salt

2            T. parsley

Preheat oven to 400 degrees.  Dice eggplant and put on dish or baking sheet, tos with oil.  Bake 25-30 minutes.

Blend together with remaining ingredients in blender until smooth.

Celery Root Soup w/Granny Smith Apples - The Conscious Cook by Tal Ronnen

Another winning recipe from The Conscious Cook by Tal Ronnen cookbook.  Tal was on the Oprah show to promote his cookbook which has pages of interesting recipes as well as beautiful photographs, not unlike Kevin's photographs on this blog:)
I had to go to a few stores to find Celery Root but I'm glad I made the effort.  The Cashew Cream makes this soup extra creamy delicious.  I didn't have Chive Oil so I drizzled with regular olive oil.

**For the Cashew Cream, you should let the cashews soak in water over night.  I didn't have time so I let soak for a couple of hours.

Celery Root Soup with Granny Smith Apples


         Sea Salt
3       tablespoons olive oil
2       medium celery roots, peeled and cut into 1-inch cubes
2       stalks celery, chopped
1       large onion, chopped
2       quarts faux chicken or vegetable stock
1       bay leaf
1       cup thick Cashew Cream  (See Below)
         ground pepper
1      Granny smith apple, unpeeled, very finely diced
        Chive oil (I used olive oil)

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and saute' for 6 - 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful (I used more) of the diced apple in the center of each serving, drizzle the oil around the apple, and serve.


CASHEW CREAM
1 cup whole raw cashews
water


Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough water to just cover them.  If you want a lighter cream, cover by an inch..  Blend on high for several minutes.