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Archive for the ‘sauces’ Category

Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini in  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

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Nothing to me is more comforting than mac and cheese. I’ve tried my hand before at nondairy adaptations (here, here, and here) with much success. When I saw this recipe, I knew I’d be trying it. This was very very good.

Creamy macaroni and “cheese”

8 ounces regular pasta, any shape

3 cups Daiya style shreds

3 tablespoons vegan butter

2 cups unsweetened soy/or rice milk product

1 tablespoon nutritional yeast

1/4 teaspoon black pepper

1/2 cup bread crumbs

1/4 teaspoon paprika

1/4 cup vegan parmesan cheese

Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350 degrees F.

Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast. Stir in the milk product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together. Transfer to an 8×8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

Remove from oven and top with the parmesan just before serving. Makes 4 servings.

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A perfectly simply and delicious sauce. I added some grilled chicken and served this over pasta. Super recipe!

Hearty tomato, kale, and mushroom pasta sauce (with grilled chicken) (from Fake Food Free blog)

1 tablespoon olive oil

2 medium tomatoes, peeled

3 cloves garlic, minced

5 button mushrooms, chopped

2 cups kale, finely chopped

1/4 cup water

1 teaspoon brown sugar

1 tablespoon balsamic vinegar

1 teaspoon oregano

1 teaspoon dried parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1 grilled boneless chicken breast, cut into bite-sized pieces

Heat the oil in the skillet, add the garlic. Add the tomatoes and the mushrooms and cook for 5 minutes over medium heat.

Add the kale, stir to coat with any oil and the other ingredients. Add the water, place a lid on the skillet. Simmer for 10 minutes, stirring occasionally. The tomato should break down completely and the kale should be tender.

Remove the lid and stir in the sugar, balsamic vinegar, basil, oregano, salt, black pepper, red pepper flakes, and the chicken. Cook for 1-2 minutes more and serve over pasta.

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I’ve never eaten nor cooked with tempeh. Not sure why, because it’s really good stuff. I tried this recipe and served it atop some butternut squash-stuffed raviolis. It was great.

Tempeh and tomatoes in pomegranate sauce (from The Verdant Life)

1 tablespoon olive oil

1/2 medium yellow onion, sliced

6 ounces tempeh, cubed (I used an organic 5-grain kind, as used by the author)

1 cup cherry or grape tomatoes, halved lengthwise

1/2 cup tomato sauce

1 tablespoons pomegranate molasses

1 tablespoon soy sauce

1 tablespoon peanut butter

2 tablespoons maple syrup

1/2 cup water

In a medium skillet on low heat, cook the onions in olive oil until translucent, about 5 minutes. Turn up the heat slightly to put just a little color on the onions, about 2 minutes. Add tempeh and tomatoes, stir to coat in oil and cook an additional 4 – 5 minutes until the tempeh begins to brown. Add remaining ingredients, reduce heat to low, and stir gently to melt the peanut butter and combine everything thoroughly. Cook 5 minutes more, stirring occasionally, and add more water if necessary. Serve atop raviolis. Makes 2 servings.

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We all remember beef-a-roni. Here is a healthier version, made with ground turkey breast. This was just as good as I remembered it as a kid, with all the added vegetables giving great substance to this classic.

Turkey-roni (adapted from Chaos in the Kitchen)

1 pound ground turkey breast

1 onion, finely diced

1 bell pepper, finely diced

2 carrots, finely diced

2 garlic cloves, minced

1 tablespoon margarine

1 tablespoon olive oil

2 tablespoons tomato paste

1 28-ounce can diced tomatoes

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon sweet paprika

2 teaspoons sugar

salt and pepper

2 cups uncooked macaroni noodles

Cook the ground turkey, seasoning with salt and pepper. Set aside in a bowl.

In the same pan, heat oil over medium heat and add margarine. Add the vegetables and garlic and stir to cook several minutes until soft. Add the tomato paste and cook, stirring for a minute. Add the undrained diced tomatoes to the pan and the cooked ground turkey. Add the spices and turn down the heat to a simmer, cover the pan, and cook for 30 minutes.

While sauce is cooking, bring a large pot of salted water to a boil. Cook macaroni til tender; reserve 1 cup of pasta water; drain. Do not rinse. If your sauce seems to be drying out at any point, add in some of your reserved pasta water as needed.

Taste sauce and season with salt and pepper.

Combine with noodles. Toss to mix well and separate noodles. Makes 6 – 8 servings.

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This recipe looked so good, and I haven’t made my chicken marsala in a long time, so I decided to try it. This was just delicious, but I’m afraid that I still like my recipe better. 🙂

Chicken marsala with sage and thyme (minor modifications by me to make it nondairy)

3/4 cup chicken broth

3 tablespoons finely chopped shallot

5 tablespoons margarine

12 ounces mushrooms, thinly sliced

1 – 2 teaspoons finely chopped fresh sage

1 teaspoon fresh thyme leaves

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 cup all purpose flour

4 skinless boneless chicken breast halves

2 tablespoons extra virgin olive oil

3/4 cup marsala wine

1/2 cup nondairy creamer

1 teaspoon fresh lemon juice

Cook shallots in 3 tablespoons margarine in large skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt and pepper, and cook, stirring occasionally, until liquid from mushrooms is evaporated and they begin to brown, 6 – 8 minutes. Remove from heat.

Put flour in a wide shallow bowl, add salt, pepper, garlic powder, and mix. Pat chicken dry, then dredge in flour, 1 piece at a time, shaking off excess.

Heat 1 tablespoon each of oil and margarine in large heavy skillet over moderately high heat, then saute the chicken, turning over once, until golden and just cooked through. Transfer cooked chicken to a large heatproof platter and place in 200 degree F oven to keep warm.

Add 3/4 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add broth, creamer, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 – 8 minutes. Add lemon juice and remaining 1 teaspoon sage and thyme leaves. Serve chicken with sauce. Makes 4 servings.

 

 

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There’s plenty of pomegranates in the stores right now. On the pomegranate website, I found this enticing recipe. It was easy to adapt to nondairy, starting with my own recipe for nondairy crepes. For the walnut sauce, I subbed nondairy creamer (half the amount called for) for real cream. These were really good.

Pomegranate crepes with roasted vegetables (with adaptations by me)

1 batch of nondairy crepes

1 eggplant, sliced lengthwise 2″ long, 1/4″ thick

1 zucchini, sliced lengthwise 2″ long, 1/4″ thick

1 yellow squash, sliced lengthwise 2″ long, 1/4″ thick

1 red pepper, sliced lengthwise 1/4″ thick

1 red onion, sliced 1/4″ thick

1 teaspoons salt and 1/4 teaspoon black pepper

Walnut sauce:

1/2 cup toasted walnuts, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup nondairy creamer

 

arils (seeds) from 1 pomegranate

2 tablespoons basil, shredded (garnish)

Make the crepes. Set aside.

Preheat oven to 400 degrees F. On a foil-lined sheet pan, mix all the veggies and oil, salt, and black pepper. Bake for 30 – 45 minutes. Remove from oven and cool in pan.

To fill crepes, divide roasted veggies amongst the crepes. Fold crepes over and roll to close. Place seam side down in a 9 x 13″ casserole dish. Cover each with 1 teaspoon walnut sauce. Bake 20 minutes. Remove from oven and sprinkle with arils and basil.

To make walnut sauce: Add walnuts, salt, pepper, and creamer to a small pot; cook until hot. When ready to serve, spoon over crepes and sprinkle with the arils and basil. Makes about 14 crepes.

 


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