Baked Pasta

I know, I know.....I haven't updated my blog for a LONG while! During the warmer months, I've been making a lot of cold dishes. I've hosted and attended several gatherings over the last few months, where I've been able to share my new cold/room temperature creations. Although I enjoy creating these cold dishes, I just can't seem to get very motivated to write about the subject. So instead, I'm going to tell you about my new favorite casserole dish I created. The concept was based on the baked spaghetti my mom made when I was a kid. However, I've put more of a gourmet spin on it.

Set oven to 350 degrees.

1st: Prepare around 14 to 16 ounces of pasta (I personally like penne made from flax and whole wheat) based on package cooking instructions.

2nd: While step one is in progress, add the following to a large soup pot (all ingredients are optional after the first two) and cook on medium-high:
~1 jar of your favorite spaghetti sauce
~1/4 to 1/3 container of vegan (tofu) cream cheese
~2 to 4 tablespoons of balsamic vinegar
~1 tablespoon olive oil
~1/4 to 1/3 cup white wine
to taste.....add...
~chopped fresh or dried basil
~chopped fresh or dried oregano
~paprika
~red chili flakes
~fresh ground pepper
~fresh ground sea salt
~roasted or fresh garlic (chopped)
~agave syrup

3rd: add any or all of the following to the sauce and simmer on low:
~1/4 cup roasted pine nuts
~approximately 1 pound of seitan chopped into bite sized pieces (or a package of faux chicken chopped into small pieces) OR
~1/2 to 1 cup TVP (hydrated with equal parts water first)

4th: In a large mixing bowl add the following and mix thoroughly:
~one block firm tofu (mashed with fork into a smooth yet chunky consistency)
~onion and garlic powder (to taste)
~salt and pepper (to taste)
~dried basil (to taste)
~1/8 cup nutritional yeast (add more to taste)

5th: Scoop a few spoonfuls of the mixing bowl contents and add it to the sauce.

6th: Add cooked pasta to sauce and fully mix. Pour contents into large baking dish.

7th: In the mixing bowl, add the following and mix thoroughly with tofu:
~1 jar or can of artichoke hearts (drained/chopped)
~2 to 3 handfuls of bread crumbs (I use the vegan seasoned bread crumbs from Trader Joe's)

8th: Spread the mixture over the top of the pasta, covering the entire casserole. Sprinkle additional bread crumbs on top. Bake for approximately 25 minutes. You may need to broil it shortly to get the top nice and brown.

This dish is rather filling, but it goes nicely with a side of steamed broccoli or spinach salad. I also like to pair it with crusty bread served with hot, roasted garlic and a bowl of olive oil and balsamic vinegar for dipping.

Calzone - Super Easy!!

I bought whole wheat pizza dough from Trader Joe's the other day and when I was about to make a pizza for the billionth time I had an epiphany......calzones are made out of pizza dough! I haven't had a calzone since the 80's; so those suckers have been way off my radar forever. I had completely forgotten how delicious a calzone could be. I must admit, my first attempt at calzones was off the charts - so I feel compelled to share what I did. 

Here's what I used that was store bought: 

~1 bag of whole wheat pizza dough (enough to make one large pizza pie)  from Trader Joe's

~1 jar pizza sauce from Trader Joe's 

~Vegan cheese (I only had cheddar in the house, but it tasted great); I use Follow Your Heart.

In a food processor I coarsely chopped (amount is estimated): 

~2 handfuls of baby portabella mushrooms

~4 tablespoons of sun dried tomatoes (in oil)

~1/3 bag of fresh spinach 

~2 handfuls of fresh broccoli florets 

~2 handfuls of pine nuts

~salt, pepper, garlic powder and basil (to taste)

On a floured surface, I rolled out the dough and separated into four pieces. I scooped the mixture onto one side of the dough. I really piled it on. I added on top:

~shredded cheese (I shredded about 1/3 of the block of cheese for all 4 calzones.)

Then I folded over the dough and pinched it closed. I placed the calzones on a non-stick pizza pan and squished them making the calzones more flat, which expanded their surface area.

In a small bowl I combined olive oil and garlic powder then coated the tops of the calzones with this using a brush. 

I baked them at 425 degrees for approximately 15 to 20 minutes. I took them out when they became slightly brown and no longer doughy. 

I served them with:

~pizza sauce (warmed up first) poured over the top. 

~sliced avocado and tomato on top with salt and pepper to taste. 

Thick & Tangy Tomato Soup

It has been REALLY cold here in Portland, so I've been obsessed with soups. I made this one over a week ago, but it was so tasty that I don't want to forget what I did. I'm a little hazy on some of the amounts of things - but I added them based on taste. So if you try making this, just sample as you create - but always use a clean spoon so you don't spread your cooties!

This soup served two (big bowls), but if you add veggie stock for a thinner soup it would serve more. 

In a food processor:

~1 can Italian spiced stewed tomatoes with liquid

~1 tablespoon or more Balsamic vinegar (if you like it REALLY tangy - add more than 1 tablespoon)

~1/4 cup white wine (optional)

~4 to 5 big spoonfuls of sun dried tomatoes with oil.

~Black pepper - add to taste

~Basil (dried or fresh) - add to taste

~Sea salt - add to taste

~Paprika - add to taste

Heat soup in saucepan and serve. 

I garnished mine with some fresh spinach leaves and fried onions (the kind you put on top of green bean casseroles).

UPDATE: I made this soup again but with a twist. I added 1/2 can white beans in the food processor mix then the rest of the can when heating in the saucepan. It was nice and creamy. I left out the wine, but it probably would have been fine with it. 

Spinach and Beet Salad with an Asian Twist

My husband and I have decided that we need to eat more salads. I pack our lunches for work, so in the morning I'm pressed for time to be creative with our salad and have enough time to chop the veggies. I've always been grossed out by salad dressing and generally opt out. However, as I've been creating these salads in the morning, I've also concocted homemade dressings to compliment their flavor.

I've made various versions of this salad, so you can be creative with your ingredients too.

Key Ingredients

~Fresh spinach leaves*

~Sliced or quartered beets** (pre-cooked and cold)

Optional Ingredients (all, some or none)

~Cucumber (chopped into bite size pieces)

~Red Bell Pepper (chopped into bite size pieces)

~Roasted Pumpkin Seeds

~Dried cranberries

~Toasted sesame seeds

~Seaweed Flakes***

~Slices of cooked tofu or tempeh

~Cashews

~Wasabi Peas

Dressing

--Add ingredients in a small mixing bowl or a large measuring cup.

--Whisk ingredients together until it becomes a smooth liquid.

--Keep in mind that dressing adds unwanted calories and fat to your salad so don't go crazy with it. Try to limit yourself to 3 spoonfuls.

~Rice wine vinegar

~Crushed ginger****

~Sesame oil (this stuff adds a ton of flavor, but a lot of fat/calories too - use sparingly)

~Sweet chili sauce (this stuff is full of sugar, so go light on it - you can use either the red or orange chili sauce)

~Miso paste (Miso is salty, so don't go nuts with it - this ingredient is optional)

~Red pepper flakes (optional for extra spice)

Tips

*To prepare your salads faster, buy spinach that is pre-washed

**Check your supermarket for pre-cooked beets that are vacuum sealed. Trader Joe's sells these and they're an awesome deal. Otherwise, cook your beets ahead of time and refrigerate.

***Seaweed flakes come plain or mixed with other things such as sesame seeds and/or wasabi, etc. Asian markets typically carry a variety.

****For fast use, buy a container of crushed ginger. It is extremely handy and can be used in a wide variety of dishes.

Tempeh Enchilasagna

I enjoy eating enchiladas, but making them can be really time consuming. I came up with a fast way to enjoy the flavors of an enchilada, but baked like a lasagna. This version is super simple and doesn't take very long to prep. 

Heat oven to 350 - 375 degrees

Here's what you'll need: 

~ 1 large, deep skillet

~ 1 large baking pan (rectangular, lasagna type)

~1 large can of vegan enchilada sauce 

~ 1 pack of small corn tortillas

~ 1 pack of tempeh (crumble or chop into little pieces)

~ 1 sweet onion (chopped)

~ 1 red bell-pepper (chopped)

~ (optional) 1 to 3 fresh hot peppers to taste (I like to use 1 red, yellow and orange to add more color)

~1/3 bag of frozen sweet corn

~ 1 can of black beans (remove liquid)

~ 1/2 block vegan cheddar cheese (shredded)

In your skillet, saute (with a little oil):

~ 1st: add onions (you want these to get soft and brown)

~ 2nd: as the onions are getting soft add the tempeh, red pepper, hot peppers and frozen corn

~ 3rd: To give it flavor you can use all or some of these: taco seasoning, red pepper flakes, hot sauce, chipotle sauce, cayenne pepper, habanero powder, black pepper, crushed or roasted garlic, salsa

~ 4th: add black beans - stir thoroughly and remove from heat. 

In your baking dish:

~1st: Pour in a little less than 1/4 a can of enchilada sauce. You want just enough sauce to coat the pan with a small layer of sauce.

~2nd: Make a layer with the corn tortillas. No need to overlap, just rip them into 1/2 or 1/4 pieces to allow full coverage. 

~3rd: Pour in 1/2 the contents from skillet, making a nice layer. 

~4th: Make another layer of tortillas.

~5th: Pour a layer of enchilada sauce, covering the tortillas. Use around a 1/4 to 1/3 of can. 

~6th: Add another layer of the skillet contents. If you want the enchiladas really cheesy, add a layer of shredded vegan cheddar cheese.

~7th: Add another layer of the tortillas, cover with the remaining sauce and add shredded cheese. 

Bake around 20 to 30 minutes (depending on your oven). 

TIPS: Serve topped with a dollop of vegan sour cream and guacamole. It tastes great with a side salad topped with salsa, guacamole and a few blue corn chips.  

Bamboo Steamers

Bamboo Steamers rock my world. I have three sets; all various sizes and I use them constantly. 

Here's how they work....

You put water in the bottom of a wok or pan, then the steamer goes on top. The steamers are stackable, so you can cook a variety of things all at once. Plus, no oil is needed, so your food is lower in fat.

I have an extra large one I picked up in San Francisco's Chinatown that I use for asparagus. I love using them for steaming asian dumplings (I line the racks with parchment paper for easy clean up). When making homemade seitan, I use it to steam the dough into cutlets. You can steam all kinds of veggies; such as Swiss Chard, Eggplant, Broccoli, Cauliflower, Corn Cobs, etc.  

Pic credit: Amazon. 

Miso Soup - SUPER EASY & FAST

Miso soup is super easy to make and takes only minutes to prepare (roughly 15 minutes or less). 

First thing - you'll need to stock your shelves/fridge with a few items from an asian market. If you keep these items on hand, you'll be able to make soup in a jiffy. 

- dried seaweed (I use the long strips)

-dried shiitake mushrooms

-toasted sesame seeds

-miso paste (yellow is milder and red is more robust)

-dry noodles (I use flat wheat noodles that are about 1/4" wide)

-nori flakes (minced seaweed for garnish)

-chili oil (optional)

None of the stuff above is absolutely necessary except the miso. 

If you're just making yourself a big bowl, a sauce pan will do. Otherwise, use a soup pot. 

FIRST STEP: ADD WATER

In your saucepan or soup pot, pour in the amount of water you want as your stock. Be sure to measure the amount of water because this effects the amount of miso you'll add at the very end. You can add more water as you go, but just keep track of the total cups added. 

SECOND STEP: ADD DRY INGREDIENTS

Toss in dried (hydrated) shiitake mushrooms (I usually break them up into smaller bite size pieces), dried seaweed (I usually break these up because they plump WAY up in the water) and wide noodles (if you have thin noodles that don't take long to cook, then add these towards the end). 

THIRD STEP: Turn burner on to medium heat (If you like it spicier add a few shakes of chili oil and/or red chili flakes. I also like to add fresh ground pepper for extra flavor.)

FOURTH STEP: ADD FRESH VEGGIES

I typically clean and chop (bite size pieces) my veggies while the dry stuff starts to get hot. (If you're slow at cutting veggies, you might want to start this stage first and then continue while the dry stuff cooks.) You can add a variety of veggies or none at all. Here are some of my favorite things to add: baby bok choy or nappa cabbage, red bell pepper, hot peppers, button mushrooms, scallions, tofu (not really a vegetable, I know). Try adding other stuff like thinly sliced carrots or leeks. (You can also add broccoli, but I personally do not like overcooked broccoli, so I tend to leave them out of non-creamed soups.) TOSS CHOPPED VEGGIES IN POT AND COOK UNTIL VEGGIES ARE TENDER.  

FIFTH STEP: ADD MISO

Never add miso to boiling water. Instead, in a mixing bowl whisk a little warm water with the miso paste until it is dissolved. Read the instructions on the miso package in regards to the amount needed per cup. Typically it is around one tablespoon per cup. Depending on how strong your miso is, you may want to add more or less. Remember you can always add more, so if you're unsure, start conservatively (you don't want a salty mess) and taste the broth as you add until you get the desired flavor that you want. REMOVE SOUP FROM BURNER, POUR IN DISSOLVED MISO AND STIR. 

SIXTH STEP: SERVE

I like to garnish mine with fresh bean sprouts, nori flakes and toasted sesame seeds. For those who like a lot of spice, offer red chili paste or sriracha sauce to add as a topper. EAT