Stuffed Manicotti

Stuffed Manicotti

This is a standby family favorite. I have served it many times, and I often find it is well received by Omnivores who don't have tofu as an everyday part of their diets.

Stuffed Manicotti

Stuffing:
Saute**

1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion)

1 to 2 teaspoons Minced Garlic

Add:

Casserole Dish lined with thin layer of Spaghetti Sauce.

1 (10 to 12 ounce) package frozen, chopped spinach (thawed and drained and squeezed dry)
Mix:
1 (14 to 16 ounce) package firm tofu, mashed with fork (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
*Optional Mushrooms may be added, if desired
Above spinach mixture
Use mixture to fill one package UNCOOKED
Manicotti Shells, about 11-14 shells.

Place some

Spaghetti Sauce (store bought or home made)*

Tofu and Spinach Filling

in the bottom of an oiled casserole (the one you will use for baking).

Top with filled Manicotti Shells. COMPLETELY COVER SHELLS in Spaghetti Sauce. Cover casserole. Casserole may be frozen or baked at this point.  

Before baking, thaw 24 hours in refrigerator.

On baking day, COVER thawed casserole and bake for 45 to 60 minutes at 350degrees Fahrenheit, until heated through, and pasta is cooked.

(I use Glad Press & Seal for Freezing, as it is much more airtight than foil. But, I use foil for baking.)


Casserole Ready to Freeze or Bake.

Filled Manicotti Shells

*Spaghetti Sauce should be fairly thin for this recipe. If yours is very thick, you should thin it with water, till it resembles the normal store bought sauce consistency.
**Oil may be used for sauteing, but is not necessary. I usually omit it.

If desired, Bread crumbs may be sauteed in buttery spread (such as Earth Balance) with garlic salt to top casserole after baking. This adds eye-appeal and texture as well as flavour.

Serve with Garlic Bread or Toast and Salad.

Tip for Dining with Omnivores: This look-alike, super-easy to prepare Cheese Manicotti may be served alongside. (I'm indebted to this website for the no-boil method for my Manicotti dish : ) Alternately, Grilled Chicken may be served along side.

This is being shared at:
Empty Your Archive

Simply Vegan Pizza

Vegan Pizza, fresh from the oven.

I love Pizza - it's one of my daughter's favorites, too. We enjoy homemade Pizza whenever we want, for a fraction of the price of the stuff at a Pizza Place- and it tastes much, much better! And, I can get to decide what goes in it - down to the last pinch of salt! Best of all, it's super quick, and FUN to make. My little daughter can even enjoy making her own (all but the oven part).

I don't eat cheese - and I really don't like fake cheese, either (tho I have tried ONE good kind in Europe, unfortunately I don't even know the brand of that one).

So, I just leave it off. And, wonder of wonders - the pizza tastes better than it tasted with cheese!

Vegan Pizza.
Press/Roll out one pound of homemade dough (you may use store bought if you prefer, but this is better and only takes 5 minutes hands on time - I ALWAYS have some in the fridge : )

Put the rolled out dough on your best pizza pan. My favorite is a Perforated, Non-stick model that turns out a perfect crust. (I usually spray it with a little Oil).

Add Sauce from your freezer - thawed, of course. If you prefer, you can use store bought "Pizza Sauce" or make your own Pizza Sauce by stirring together one Jar of Spaghetti Sauce (usually about 3 cups/ 24 ounces) with one can (6 ounces) Tomato Paste - and season to taste if you wish.

Top with your favorite toppings - edge-to-edge so almost no sauce shows. My favorites are sliced black (California) olives, Green Olives, Capers, Chopped Bell Peppers - any color, thinly sliced onion, mushroom, eggplant - you get the idea.

Bake on the Middle shelf of your oven at 450 degrees Fahrenheit, till edges are slightly browned. This takes about 14 to 18 minutes. (If you're baking two at once, which I often do, you can put one on the bottom shelf, and then halfway through baking time, switch the middle one to the bottom shelf, and visa-versa.)

Slide onto another pan to cut (so you don't ruin your best pan), slice and enjoy!

I sometimes like to top a slice - after baking - with a slice of Avocado - the way they sometimes do it in Africa : )

Serve with a Nice Salad and your favorite beverage.

Vegan pizzas are less heavy than Omnivore Pizzas, so each person may like a slice or two more than they would normally eat.

Vegan Pizza just before baking.

Tip for dining with Omnivores: I think you know how to do this one! Add some Mozzarella Cheese, a Sprinkle of Parmesan and your dining companion's favorite meat toppings to his or her pizza. Baking time is the same.

Eggplant Stew

Eggplant Stew

This is a tasty stew that can be eaten from a bowl, with bread, or over polenta, rice or your favorite grain. It's easy to make in the Slow cooker, and great for you!

Eggplant Stew

1 bag 3 Pepper & Onion mix (or 1 pepper, chopped)

2 (4 oz) cans  Sliced Mushrooms
Add to slow cooker with
1 cubed Eggplant, in 1/2" dice (unpeeled) *
3 cups Vat O' Spaghetti Sauce OR 1 (26 oz) jar purchased Spaghetti Sauce
1 can (or 1 1/2 cups) Chickpeas, drained
1 – 2 tsp dried rosemary
1 teaspoon Italian Seasoning Blend
Generous dashes of parsley

Main Ingredients for Eggplant Stew.
Note the Homemade Spaghetti Sauce & Chickpeas from the
Freezer for a frugal, homemade dish.

Stir in (I added this before reheating if making this dish for the freezer, or shortly before serving if serving right away)
¼ cup capers, with some brine to sufficient saltiness (or a handful of Green or Kalamata Olives)
Serve with Rice or other grain, or Polenta or Crusty Bread & Salad. I believe it would even be good over sliced or baked potatoes : )

Leftovers make good vegan pizza topping!

Cook on High in Slow Cooker or Crock Pot for 5 hours. Vegetables will release some moisture, making stew have more liquid than one might think - but if mixture is very dry at the outset, stir in a little water.

*  American Eggplants are big - about 1 pound each. If you're using small Eggplants, use about 1 pound or 1/2 Kilo.

This dish freezes very well - in fact it's one of those dishes that really IS better after freezing or "the next day."

Tip for dining with Omnivores: This could have a bit of grilled meat or fish added as a "side dish." The flavours of this dish are compatible with cheeses we think of as "Italian" - Mozzarella or Parmesan/Romano. Those Cheeses should be good melted over the top for those who wish.

Chili Cornbread Casserole & Vegan Cornbread Mix

Chili Cornbread Casserole

I'd like to say that my Chili was the Chili Cook off winner at Church this year. Or any year. But, it wasn't ; )

This is Chili the way I like it. Very fresh tasting & vegetable-y. Not a trace of fake meat in sight. There are a million other Chili recipes out there- if this one isn't to your taste, you can substitute your favorite Chili to make this dish.

This (or any) Chili is good baked under a layer of cornbread, ladled over a baked potato, or as a topping for spaghetti noodles.

I give a Cornbread Mix recipe below, but if you prefer, you can always use a store bought mix & prepare it according to package directions.

Chili 

Saute

Fill Oiled dish about 1/2 full with Chili. (If you have some
leftover, freeze it for lunches or for another dinner!)
 

optional -1 T oil
1 (12oz) bag 3 pepper & onion blend or 1 chopped onion, 1chopped green peppers
1 tsp fresh garlic
Add
1 (15 oz) can rinsed Kidney beans *
1 (15 oz) can rinsed Black beans *
1 (15 oz) can rinsed Chickpeas *
3 (15oz) cans chopped tomatoes, with juice
2 cups frozen Corn, rinsed in a sieve to thaw
3 T Taco Seasoning **
***Optional "heat"

Evenly top with spoonfuls of cornbread batter. (don't add
at one end of dish hoping to spread it all over )

Simmer, covered, 30 min over low heat, stir occasionally, serve with cornbread (or top with cornbread batter and bake according to cornbread directions - see below)

If desired, all ingredients can be simmered in Crock Pot or Slow Cooker on high for about 3 hours, instead of cooking on the stove top.

 

 

** In place of Taco Seasoning, you may use ALL of the following: 3 T chili powder blend,

1 tsp oregano, 1 T cumin (whole or ground). Chili Powder Blend here is not Powdered Chilies, but rather the popular spice blend. See post on Taco Seasoning Mix for more details.

Spread evenly with the back of a spoon.

Alternate uses: serve over spaghetti, or over baked potatoes

***For a little "heat," 3 very finely minced Thai pickled peppers can be used - it's fine to add them at reheating time.

 

 

Tip for Dining with Omnivores: You can always use a purchased Chili Con Carne for the Omnivore's portion. Alternately, you can use cooked ground meat for a garnish and let it be stirred in at the table. Many Omnivores also like Shredded Cheddar or Sour Cream with their Chili.

 

Vegan Cornbread Mix:

Bake till golden brown.

May be used for Chili Cornbread Casserole, or to make Cornbread or Corn Muffins.

Combine in Canister & shake well:

3 cups Unbleached Flour

3 cups Cornmeal (similar to polenta)

1/2 cup Sugar (may be reduced or omitted - depending how sweet you like your cornbread)

3 T Baking Powder

1/4 c Arrowroot Powder, Tapioca Starch or Cornstarch

Scant Tablespoon Salt

To use:

2 c mix

1 c water

Canister of Vegan Cornbread Mix

1/2 cup Applesauce OR 3 Tablespoons oil

Bake in greased pan, 425 deg. 25 to 30 min (or top chili and bake the same way). Also may be used to make muffins - baking time may be *slightly* less for muffins.

This is being Shared at
Mums Make Lists Empty Your Archive

Indian Spiced Blackeye Peas over Rice

Indian Spiced Black-eyed Peas

This dish is packed with flavour. Beans and Rice or Beans and Bread - a protein combination every bit as complete as Steak - without hurting your arteries. And, this incredibly flavorful dish is the furthest thing from bland or boring.

To top that all off, it's made with the Yachni sauce you have on hand, and comes together in minutes (about 15, counting simmering time - and that's if you're like me - a little slow moving in the kitchen). If you do not have Yachni on hand, read the note below for subbing from scratch : )

Put on a pot of Basmati rice before you start cooking, unless you have some on hand in the freezer, or prefer to have bread with your beans.

Indian Spiced Black-eyed Peas over Rice
In a large skillet or Dutch oven, simmer about 10 minutes to combine flavours
4 cans Black-eyed Peas (or 6 cups home-prepared), drained
3 cups Yachni *
1/4 cup fresh Ginger Paste (I use the jarred kind)
1/4 cup minced Garlic (I also use the jarred kind)
2 teaspoons ground Coriander
1 1/2 teaspoons ground Cumin
1 teaspoon ground Cardamom
 - Heat of your choice maybe added if desired, although the Ginger in this recipe already adds a fair amount of spiciness.
Dash lemon juice.

Serve over prepared Basmati Rice, or with and Indian Flatbread, such as Naan.

* If you do not have Yachni on hand, substitute as follows: Sautee 1 1/2 cups chopped onion, adding the garlic & ginger near the end of the sauteeing time, add the spices, then 2 cans of chopped tomatoes with their juice. Add the Black-Eyed Peas and simmer to blend flavors. Add lemon juice shortly before removing from the heat.

This dish freezes well if you want to make it in advance.

Tip for dining with Omnivores: the flavours of this dish would lend themselves well to some shredded chicken being stirred in. Also, a raita may be served on the side.

Vat O' Salsa

The perfect homemade Salsa

This is, hands-down, the tastiest Salsa I have ever eaten. I'm one of those people who likes restaurant Salsa pretty well, but the grocery store stuff just doesn't do it for me. This recipe beats them both!

I started out with this recipe from the wonderful Melomeals blog. But, I wanted to make a few adaptations: omitting the added oil, taking out the sauteing steps while keeping the great flavor, making a much larger batch, making it slow cooker or Crock Pot friendly, changing the spice proportions a little, substituting a different pepper, and testing it for the freezer. Strangely, after all those changes, it still tastes so much like the Melomeals Original recipe, that I wouldn't feel right not giving her credit!

This recipe freezes well and is ultra-delicious. I keep several small containers full in my freezer to thaw as needed.

It also makes a good homemade Christmas gift!

Here are TWO batch sizes - one for medium to small Slow Cookers, and one for large Slow Cookers. Of course, you can also elect to make it on the stove top - just simmer it for about 15 to 30 minutes - until onions become tender around the edges, but are not translucent.

Vat O' Salsa

All the ingredients in the way-too-full Crock Pot.

Cook in Large Slow Cooker on high 2 to 2 1/2 hours. Do NOT cook until onions are translucent - you want to leave a little crunch.

(Ideally, your slow cooker should not be more than 3/4 full)

1/3 cup chili powder

3 Tablespoons Coriander
1 Tablespoon Cumin
1 teaspoon Oregano
2 Large Fresh Raw Onions, Chopped (do not use frozen for this recipe)
Optional: 6 minced pickled chili peppers**
1 #10 can diced tomatoes
1 Tablespoon Salt
After cooking,

blend slightly with an immersion blender to your favorite texture and add:

1/2 c water

3 T garlic (or to taste - the Garlic I use is very mild compared to European or home grown varieties)

Bunch fresh cilantro, washed and chopped
1/3 cup lime juice
*Sriracha to taste 

Large Batch Salsa
Cook on high in Slow Cooker for 2 hours, till onions are translucent around edges, but still mostly white.
1 1/2 T coriander
1 1/2 tsp cumin
4T chili powder
½ tsp oregano
1 to 2 fresh, diced onions (not frozen)
Optional: 4 small pickled peppers (Thai), very finely minced**
4 (15 oz) cans diced tomatoes
2 tsp salt
1/3 cup water
After cooking,
Puree with immersion blender to desired texture and add

2 Tablespoons fresh garlic

1/2 large bunch cilantro, washed and finely minced
1/4 cup lime juice, or to taste
Chill and adjust flavors.
*Sriracha to taste


* Edited January 2015: I have some tender palates in my house - so the last time I made this I omitted the peppers to produce a no-heat salsa. It was very well-received by the heat-free crowd. Then, I added Sriracha to taste in  a bowl of Salsa for myself. I used 1 teaspoon Sriracha in 1 1/2 cups Salsa, and it was not excessively hot. I will probably always make the no-heat variety in the future, so that I can better control the heat levels.

**If I do use hot peppers, I use CTF brand Pickled Whole Green Chilli  which I buy at my local Asian market. I like that they keep in the fridge forever and are handy when I need them. They're also a nice snack for any fire-breathing dragons who might stop by to visit ; )

Peas and Artichokes Yachni ( Arakas kai Anginares Yachni, Mpizelia Kai Anginares Yachni )

Here's another delicious and super quick and simple dish to make with that Yachni Sauce!

Peas and Artichokes Yachni
Combine in pot or Slow Cooker
2# of Green Peas
1 bag or can (about 10oz) of Artichoke Heart quarters
6 or 7 cups Yachni Sauce

Cook in slow cooker on high for 2 to 3 hours, or on stove top, simmer till peas begin to loose their bright green color (about 30 minutes)

Serve with Crusty Bread, Dips, Olives, & Salad.

Tip for Dining with Omnivores: This, like the Green Beans & Okra Yachni dishes, is not only a great vegan entree, but also a nice side-dish to go with a meat and potatoes meal.

Notice how much brighter green the peas are before cooking.