Simple Vegan Lasagna

We went to my Mom and Dad's for dinner last night and my fabulous Mamma served this lovely, and very simple vegan lasagna.

I love vegan lasagna in all it's many forms; complex recipes full of unique vegetables and exotic nut cheeses and homemade sauces; or just hearty, whole wheat noodles and sauce from a jar. It's all good. It's even better when someone else makes it for you!!

I like this particular recipe because it's quite simple - and bonus, it does not require boiling the noodles ahead, making the whole process even easier! The vegan 'cheese' is optional as well. It's perfectly good without, but if your family prefers a more cheesy style lasagna, definitely add it!

Easy Vegan Lasagna

2 jars (aprox 14 oz each) spaghetti sauce (or equal amount of your own, homemade)
3 cups finely crumbled, firm tofu
2 cups chopped, cooked, squeezed dry spinach (thawed from frozen works well here)
1 c. shredded carrot or zucchini (more if you want it more "vegetable-y" - or add other vegetables of your choice, my kids like it simple)
1 finely chopped onion
2 teaspoons dry oregano
2 teaspoons dry basil
1/2 teaspoon salt
2 teaspoons dry vegetable bouillon/broth powder
2 cloves garlic, crushed
1/2 cup nutritional yeast
2 cups shredded vegan cheese, like Daiya or Trader Joe's (optional; it's very good without, too!)
12 or more whole wheat lasagna noodles
garnish:
Aprox. 2 Tbsp. each:
 ~sliced green onions
~finely chopped red peppers
~sliced black olives

Soften carrots (or other veggies) and onion in a bit of boiling water for about two minutes. Drain VERY well.

Mix tofu, spinach and other vegetables, oregano, basil, garlic, salt, bouillon powder and nutritional yeast until well mixed. I like using my hands for this.

In a deep 8 X 11 (or other rectangular pan) spread 1 1/2 - 2 cups sauce in a thin layer.
Mix remaining sauce with 1 cup water in separate bowl.
Lay down 3 or 4 lasagna noodles to cover sauce in pan.

Crumble 1/2 of tofu mixture over noodles. Sprinkle with 1/2 cup vegan cheese (if using).
Top with 1 cup, or so, of watered-down sauce.
Top with another layer of noodles.
Repeat with another layer of tofu, cheese, sauce and noodles.(You should have about 1 cup cheese remaining, set it aside)
Top with remaining sauce.

Cover pan tightly with foil and bake at 350° for one hour.
Remove foil. If lasagna seems particularly 'liquid-y', bake for another 20 min uncovered.
If it seems about right, top with remaining shredded vegan cheese (if you're using it) and bake until cheese gets melty. (10 min or so).
Remove from oven.
Sprinkle with garnish of sliced black olives, chopped green onions and red pepper; let sit about 10 minutes.
Enjoy!

Easiest Vegetable Quiche Ever

I love quiche. And have posted several variations here on my blog over the years. I'm posting this mainly for the benefit of the So Delicious® Dairy-Free 2013 Recipe Contest going on over on Pinterest, and for those of you who still haven't tried the BEST and easiest vegan quiche recipe out there!
Shameless plug:
Please-oh-please-oh-for-the-love-of-all-things-vegan, go VOTE FOR THIS RECIPE!! 
Just click "like" (I also have my vegan Fettuccine Alfredo in the contest. Who's to say you can't "like" twice?) I mean, seriously, $500 gift card from Williams Sonoma? I could do great vegan things with that!!

But back to the recipe:
After perfecting several variations of my quiche-like-thing several years back, it has became a much-requested favorite both in my house AND on my blog, and with good reason - it's SUPER easy, virtually foolproof, can be tailored to the likes and dislikes of your family - you can use virtually ANY vegetable and it's good hot, cold or at room temp. Great to make ahead for those days when I don't want to heat up the kitchen.

This may look vaguely familiar to those one or two of my readers who are close to my age - it's actually a very veganized spin on the old favorite "Impossible Broccoli Pie" introduced to frazzled 1970's-era housewives by the Bisquick people. No crust needed, it makes it's own. Magic and impossible-blah-blah-blah. Or something. I never actually MADE that recipe. But

Yes. I use a pre-packaged "complete baking mix" in this recipe. Yes, it has white flour and other things some of you may gasp at. And yes, it's vegan.
 OK. There ARE whole-grain-organic-chia-seed-gluten-free-pebbles-and-twigs 'baking mixes' as well, if you prefer. I don't have access to those. I don't have access to Whole Foods and similar stores that carry them. Without apology, I admit to liking a shortcut now and then; so a basic, all-purpose "complete biscuit/shortcake/waffle/pancake baking-mix" tends to have a happy home in my cupboard. Use what you like, whole-grain or not, any similar mix works!

**The quiche pictured contains tomatoes, browned onions, yellow summer squash, mushrooms and yellow peppers (they don't show up, so my picky kids are more likely to eat them!) Use what YOU LIKE!!
I promise this one is WAY better.

 Super Easy Vegetable Quiche 

1 1/2 -to- 2 cups chopped vegetables: broccoli, spinach, kale, sliced zucchini, yellow summer squash or whatever combination of vegetables you'd like
1/3 cup chopped green onion (OR 1 sweet onion, chopped and browned in vegan margarine)
1/2 -to- 1 cup mushrooms, sliced and sauteed (depending on how many other vegetables you've used)
1/2 a red or yellow bell pepper, chopped (optional)
1 1/2 cups shredded vegan cheese (about 6 ounces) I use the Daiya Italian Blend, but use whatever you prefer
2 thinly sliced Roma tomatoes
1 cup "complete baking (or pancake) mix"
1 cup So Delicious® UNSWEETENED ALMOND PLUS™ 5X milk (or other plant milk)
1 12 oz. box silken tofu
3 Tbsp nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 tsp. India black salt (optional, gives it an "eggy" flavor that I like in dishes like this)

Heat oven to 400ºF. Grease a deep-dish pie plate.
Heat 1 inch salted water to boiling in medium saucepan. Add broccoli or whatever vegetables you're using; cover and cook about two minutes. Just to barely cook. Remove from heat and drain. Gently stir together cooked vegetables, green or browned onion, sauteed mushrooms, peppers and cheese in pie plate, just to mix a little. Layer tomato slices over vegetables.

Blend remaining ingredients in food processor or blender until smooth. Pour over vegetables into pie plate. Bake 45 - 55 minutes, or until golden brown and knife inserted in center comes out clean.

Cool 10 minutes or chill overnight. Slice and serve.

Vegan Alfredo Cashew Cream Sauce

Vegan Alfredo with veggie sausage, zucchini
browned onions and pepper flakes.

This garlicky-Alfredo recipe is an oldie but a goodie.
It's one of the most-viewed posts on my blog, and for good reason; tasty, fast and easy, in fact virtually foolproof.
Though I've tweaked it a bit here and there, it has served me well over my years of veganism, and I promise, EVERYONE who tries it loves it, whether they're die-hard butter-and-cream lovers, or life-long twig-and-granola-eating health-food fans.

In the dish pictured, we added browned onions, Field Roast vegan Italian sausage, zucchini and red pepper flakes. Feel free to dress it up however you like!

Vegan Garlic-Alfredo Cashew Cream Sauce

1/2 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze)
3/4 cup boiling water
1 cup unsweetened plant milk (So Delicious Coconut Milk is the PERFECT texture and taste here)
1 clove garlic (or more to taste)
1 Tbsp. extra-virgin olive oil
2 Tb. nutritional yeast (optional)
salt to taste

 Pulverize raw cashews in the food processor until very fine -  but do NOT process long enough to turn them into cashew butter.
Add boiling water. (*The BEST way to do this, is to make the sauce while the pasta cooks - scoop out 3/4 cup of your lightly salted, boiling, pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!)

Add water to cashews and process until fairly smooth.
Add So Delicious Coconut Milk and continue processing until as smooth as possible (I don't have a fancy Vita-Mix type thing, so this takes me a while)
Add nutritional yeast (optional - my kids prefer it without), garlic clove(s), olive oil and squeeze of lemon juice. Process again until smooth, another couple minutes, it'll start to thicken a bit too! Taste and adjust with more salt, lemon or garlic to your preference.
Makes a SUPER easy, decadently creamy sauce. Serve over cooked pasta, potatoes or vegetables

This recipe is posted for the So Delicious Dairy Free recipe contest.
Make sure and go to the Pinterest Official So Delicious Recipe page and "like" this or any of my recipes. Please please.

New Mexico Red Chile Tofu

Red Chile Tofu burrito with guac

My youngest 'Sprout' has been on a real kick for Red Chile Tofu lately.
I think I've made about six batches in the last couple weeks and, even though I probably shouldn't be let loose with a smart-phone, I posted pictures all over the Instagrams and Twitters - oddly enough, people keep asking for the recipe!
Yes, apparently I've never posted the recipe, and I'm not sure why, as it's a HUGE staple in this tofu-and-taco-eating household, but I'll share it here in a moment.

Taco Salad with Red Chile Tofu
and cheezy cashew cream.

This recipe is one of my favorites because my kids LOVE it, but also because it transforms plain, basic tofu into something just about anyone will eat willingly, even the avowed tofu-haters or skeptics. I also love how it takes advantage of the beautiful, rich, deep red chiles from New Mexico. They are not necessarily hot (depending on how hot a variety you choose), but flavorful and earthy. Recently, friends from New Mexico visited and brought us a huge bag and we've been using it liberally and happily.

Note: Powdered red chile is pure and simple, ground New Mexico red chile pepper pods (sometimes called red Hatch chiles); NOT the same product as the little jars of spicy, salty Tex-Mex style "chili powder" you'll find in the supermarket. (This is what I use, you can also find it in single packets).

This tofu cooks up flavorful and crumbly. It makes a wonderful filling for burritos, tacos, nachos or taco salad. It's a bit different than the spicy, tangy, tomato-based taco fillings you may be used to, but I think you'll find the rich, deep flavor of the red chiles quite addicting. The beauty of this tofu is that once made, it can be stored in the fridge several days, and used in so many ways. I use a mild red chile, so it's not spicy-hot at all, use a hotter variety if you prefer.

Red Chile Tofu

1 lb. block extra firm tofu, crumbled and mashed fairly fine
1 Tablespoon oil
3 Tablespoons Mild New Mexico powdered red chile or to taste
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon lemon juice (or orange juice for a sweeter, less acidic taste)
1/2 cup water

Tofu and seasonings

Heat well-seasoned cast iron skillet over medium heat. Add oil and crumbled tofu. Mix a bit to disperse oil throughout tofu.
Add dry spices. Mix lemon and water and pour over tofu. Mix and stir with a metal spatula. Let saute about 5 minutes and stir, scraping pan so tofu doesn't stick.

Continue to let tofu cook for about 5-6 minutes and stir, scraping the pan each time to scrape up dark bits and to keep tofu from sticking.

Red Chile Tofu, about half done

Cook for about 30 minutes, stirring and scraping at 5 minute intervals until moisture is mostly evaporated and tofu is evenly rich red with brown bits, and texture is crumbly.

Serve warm in any way you'd use "taco burger", or store in fridge for up to four days, reheating if desired (I LOVE it cold in taco salad).

Simplest Arugula-Quinoa Salad

I love arugula (sometimes known as rocket) more than any other vegetable. I use it profusely, either raw or cooked; in sandwiches, pasta, soups, on pizza, in quiche, and of course, SALAD.
I love salad too, so this works out well. As spring rolls around, for whatever reason I start craving more fresh, raw, salad-y things, so I make myself a HUGE arugula salad almost every night, varying the other ingredients as the mood strikes me.

Leftovers often play an important role as well. Seriously? Start with some baby arugula and almost ANYTHING goes in a salad.

Here's one of my favorite super-easy go-to salads.

Simple Arugula-Quinoa Salad

1 cup cooked, cooled (leftover) quinoa, farro, brown rice, couscous or your favorite grain
3 tablespoons olive oil
2 tablespoons your favorite vinegar (I have a white balsamic that I LOVE, but use whatever you prefer)
½ teaspoon kosher salt and ½ teaspoon black pepper (or to taste)
1/4 cup minced sundried tomatoes
1/4 sweet purple onion, sliced thin or chopped
1/4 lb medium firm, very fresh tofu, flavored if you can find it (I use Small Planet Garlic and Herb tofu, it's very creamy, almost like cheese!!) cubed or crumbled
4 cups baby arugula (about 3 ounces)

Directions:
In a small bowl, whisk together the oil, vinegar, salt, and pepper to taste.
in a large bowl, carefully fold together the quinoa, tomatoes, onion, tofu, and arugula. Drizzle with dressing. Toss to combine. Taste and add more salt and pepper if needed.

My Family's Favorite Peanut Noodles

I recently had my fabulous friends Holley and Lori stay over for a few days while they were house-hunting in the area.
Since I was working all day, but still wanted to fix a decent, but quick, supper for my family AND my guests, I turned to one of our favorite recipes. Peanut Noodles, of course! Fortunately, I'd just gotten my recent delivery of organic veggies from Full Circle Farms, so I had a rainbow of veggie options to add! (By the way, if you've never tried a CSA or organic farm delivery service, check these guys out! It actually works out cheaper for me than driving around to several supermarkets looking for organic produce! And so SUPER convenient!)

Anyway - This is my go-to Peanut Sauce, easy to throw together and it works well for so many different recipes. Here, I just stirred it into noodles, added some stir-fried tofu and veggies and PRESTO-MAGIC - an easy, tasty, complete meal! MUCH, much simpler than my long, wordy recipe appears!

PEANUT-SAUCED NOODLES
AND STIR FRY VEGGIES

PEANUT SAUCE:
1/2 cup vegetable or veggie-chicken-style broth
1 1/2 tablespoons finely grated fresh ginger root (substituting dry ground ginger will NOT work well here)
3 tablespoons soy sauce
3 tablespoons peanut butter (creamy, chunky, plain, natural style, whatever)
1 1/2 tablespoons brown rice syrup, honey, maple syrup or agave nectar (or corn syrup works in a pinch)
1 - 2 teaspoons hot chile sauce or paste (like Schiracha - from an Asian market or well-stocked supermarket) or 1/4 teaspoon cayenne or hot pepper flakes
3 cloves garlic, pressed thru garlic press
1/2 tsp. fresh lime juice or red wine vinegar

10 - 12 ounces noodles of your choice: Udon noodles, Buckwheat Soba noodles, thin vermicelli noodles or rice sticks (like for Pad Thai), or just use plain ol' unseasoned Ramen noodles or whole wheat spaghetti!!

 *ADD INS (as few or as many as you like - your preference - perfect for picky kids who only want certain veggies):

-- Lightly stir-fried, still crispy veggies - carrots, peapods, peppers, broccoli, whatever
-- Finely shredded cabbage, either slightly stir-fried or raw
-- chopped fresh spinach or kale
-- fresh bean sprouts
-- toasted cashews or sunflower seeds
-- cubes of cooked butternut or other winter squash
-- raisins (yes, raisins)
-- frozen peas, slightly thawed
-- favorite seitan or gluten product, cubed and browned a bit
-- chick peas/garbanzos
-- cubes of browned tempeh
-- crispy cubes of browned tofu OR leftover tofu scramble

TOPPINGS/GARNISHES (as preferred):

-- 1/4 cup chopped green onions
-- several teaspoons of toasted sesame seeds
-- 1/4 cup chopped peanuts or cashews
-- 1/4 cup chopped fresh cilantro
-- 1/2 cup chopped mint
-- 1/4 cup finely julienned radishes 

 DIRECTIONS:

Start noodles cooking and then make sauce.
SAUCE: Combine broth, ginger, soy sauce, peanut butter, syrup, chili paste, lime juice and garlic in a small saucepan. Cook over medium heat, stirring until peanut butter melts and is heated through. Set aside.

NOODLES: Cook whatever noodles you've chosen according to their package directions. Drain, toss with a teaspoon of peanut oil.
While still hot, stir in peanut sauce.

At this point, GET CREATIVE!!
Prepare whatever optional "Add-In" ingredients sound good, depending on who is in charge of making the dish. Stir suggested "Add-ins" into hot sauce and noodles just to heat through. Adjust salt, pepper and sweetener if needed, to taste.

Garnish with "Toppings".
It's these garnishes that REALLY make this dish special!

Enjoy.
It's that easy!!

Leftovers are good either hot OR cold. My daughter LOVES to take them in her lunch.

Spicy Grilled Veggie Tacos

I love my Panini Press and use it to grill way more than just sandwiches.

If you have any sort of sandwich press/grill-type thing and have gotten bored with sandwiches (though how is that possible?), you can still put it to good use. It's also great for burgers, quesadillas, tofu slabs, and, surprise, just plain veggies too!

These grilled veggie tacos quick and easy, and a great alternative to filling them with veggie 'meat' or beans.

 Spicy Grilled Veggie Tacos

12 taco shells of your choice, either the already-crisp ones, or home fried from soft corn tortillas
1 red bell pepper
1 small zucchini
1 portobello mushroom
1 red onion
1 jalapeno pepper
2 teaspoons olive oil
1 clove garlic, pressed
3 Tbsp sliced black olives
1 Tbsp (or to taste) chopped cilantro
1 Tbsp taco seasoning blend (either store-bought mix or your own blend of cumin, chili powder, garlic powder, cayenne, salt, pepper and/or whatever you like)
guacamole (or other 'toppings' of your choice)

Cut all the vegetables except garlic into 1/2 inch strips or slices, try to have everything a uniform thickness so they cook evenly, though they don't have to be small bits, you'll be chopping them up a bit afterwards too.

Place vegetables in bowl and toss with olive oil until everything is coated.
Place vegetables in single layer on the Panini grill (or George Forman grill or whatever indoor grill type thingy you have). They can overlap a little, but try to have a single layer. You'll probably have to do several batches.

Turn grill to high, press down top of the grill and let veggies sizzle away until they get tender-crisp - you want some darker spots here and there. Gently scrape veggies off grill and transfer to a plate (they may stick a little but should be fairly easy to remove). Continue process until all veggies are cooked. Set aside to cool.

If you're making home fried taco shells, this is a great time to fry those up, fresh, hot and crispy.

When veggies are cool enough to handle, chop grilled veggies into bite-size pieces and put in bowl. Toss veggies with taco seasoning, pressed garlic, olives and cilantro.
Serve in taco shells with guacamole and your choice of other toppings.