Paleo (kinda) Vegan Pizza

So, I feel a bit ridiculous admitting that I'm not exactly sure what all the Paleo diet allows for.  I'm pretty sure that no processed foods is part of it, but I lost interest in what Paleo had to offer when I saw the first asparagus bundle wrapped in slimy (totally unhealthy) bacon (photo) on my Facebook feed.  So anyway, I still think it's a pretty cool notion to limit the amount of Gluten in your meals, and definitely a plus to lay off of processed foods.  Daiya (vegan Cheese) and marinara aside, this is pretty much straight from the garden!  It's versatile too, if you want to change the toppings.

(GF) Naturally Gluten Free

My pizzas before they were baked

Ingredients:

2 Large Eggplants

1 Jar of marinara (I like Barilla, it's vegan and kosher)

Bag of Daiya Shredded Chedder or Mozzarella (purchase at publix or other)

Salt or Garlic Salt to sprinkle

Suggested Toppings:

Chopped Mushrooms

Baby Spinach

Diced Onion

Sun dried Tomatoes

Diced Zucchini 

Artificial Bacon Bits (can be purchased from any grocery store)

Ignore the fact that this eggplant has not been peeled

Instructions:

- Preheat oven to 350 degrees

- oil two cookie sheets

- Peel eggplants with a potato peeler or the like

- Lay eggplant on its side and cut in about inch thick slices 

- Place each piece on the cookie sheet

- Sprinkle each "pizza" with salt or Garlic salt (not too much, it's just to add a little flavor)

- First spread about a Tablespoon of Marinara on each "pizza"

- Then top with Spinach

- Then your daiya cheese

- Then all of the other topping you choose

-Bake on 350 for 25 minutes, on top rack

Feeds 4 Adults +
**Served with Crisp salad and roasted asparagus
ENJOY!

Photo Credit to my baby sister!

Vegan Fettuccine Alfredo

I have forever searched for an alfredo sauce that was comparable to the creamy, cheesy stuff that comes in a jar, with which you can do no wrong.  After many goopy, cakey, cardboard-esk tasting recipes, I was given a simple tofu based recipe that could use a little work, but was totally do-able.  I changed the recipe here and there each time, but it wasn't until a friend at church mentioned a smooth and creamy ingredient that helped her alfredo sauce, that mine became just what I wanted.  Avocado, HELLO!  Why didn't I think of that?  It makes everything silky smooth, as a matter of fact, I use it in my vegan puddings and "yogurts", plus it adds a nutritional componant....... PERFECT!  This stuff is really good.  And no, the avocado didn't turn my sauce green or brown, just a little more off-white. Pictured below is my fancy vegan "Shrimp Alfredo".  Variations are listed at the bottom.

(GF) To make this recipe gluten free, make sure your tofu doesn't contain gluten and that you use gluten free fettuccine noodles.  I love Tinkyada brown rice pasta.

Ingredients:
1 (12 oz) box of silken tofu (soft works best, I use Mori-nu brand)
1 ripe Avocado (totally optional, but it makes the sauce creamier)
1/2 to 1 Cup of Almond Milk or water (use any alternative milk/amount depends on how runny/ripe your avocado is, and you would need more liquid if you use firm tofu instead of soft.  Don't forget that rice milk is much more watery than almond or soy)
3 tsp. of garlic powder (or 2 cloves of fresh garlic, (feelin' fancy!) (or less if you're not a fan)
1 Tbs. oil ( I use Extra Virgin Olive oil)
6 Tbs. Nutritional yeast flakes (Healthfood store item, can also be bought online)
1.5 tsp. Sea Salt
2 tsp. Onion Powder
1 Tbs. Parsley (mix into strained noodles)
1 (12 oz.) box of Fettuccine Pasta Noodles (look at the ingredients, some brands sneak eggs in)

Additional Ingredients (optional):
1 Cup of chopped vegetables (like squash and zucchini) or
1 Bundle of asparagus or
1 package of vegan "shrimp"

Directions:
Start boiling your pasta according to the package directions (including salt as directed)
Place all ingredients, except for pasta and parsley in the blender and blend until smooth
Once your noodles are soft, strain off water, and put back in pot
If you're lazy and don't want more dishes to wash, you can mix your alfredo sauce right into the noodles and heat on low until sauce is warm
If you chose to do it the prettier, harder way, you simply heat your blended sauce in a saucer or pot on low until warm, and drizzle over your fettuccine noodles once on each plate

Boiling my noodles (according to the package directions).

All of my ingredients except noodles and parsley blended smooth.

Boiled noodles strained and parsley added.

** To make your fettuccine alfredo fancy, you can saute some sliced vegetables like zucchini and squash, mushrooms, and onions, or asparagus; top the noodles with your sauteed veggies and then drizzle your alfredo sauce on top of the noodles and veggies.  I've also sauteed some vegan shrimp that I found in an awesome grocery store and made shrimp alfredo with veggies!  You can be as fancy or simple as you want, this is a great, quick meal.

Sauteing some asparagus with earth balance, 1/2 squeezed lemon, and garlic salt. MMMMM!!  

Add Asparagus to the top of noodles for Asparagus A La King!

Hope you enjoy!  It's an easy, breezy favorite of mine!

Breaded & Baked Eggplant

Eggplant is one of those tricky vegetables that some LOVE but some say the texture is too strange.  If you cook eggplant just right though, you don't have that strange spongy or mushy texture that have turned away so many!  This is a tweaked version of a baked eggplant recipe I found in a book called "Vegan Homestyle".  My husband is a huge fan of this dish, and rightfully so... it's packed with flavor, takes up a large section of his plate, and presents beautifully :).  You may have tried the less healthy version at a little hole in the wall called "Olive Garden" ;], but it's been battered with white flour, filled with sodium, deep fried, and topped with that no-no mozzarella.  We'll this my friends is baked, and safe!  Enjoy this with a side of vegan Fettucini Alfredo, a nice salad, and or something green.  I usually serve mine with sweet peas or italian cut green beans.  This recipe makes enough for a family of four, with leftovers (lots, if you have small eaters).  Hope you likey!

This breading recipe and process is very similar to my tofu fillet recipe and equally as satisfying.  You may want to check out that recipe if I leave you confused on anything.

Breading Meal Ingredients:

This makes enough for two whole eggplants, half your ingredients if you're flying solo or cooking for 2

1 Cup whole wheat flour

8 Tbs. Nutritional Yeast Flakes

2 Tbs. Onion Powder

2 Tbs. Parsley (dried, not fresh)

1 tsp. Sea Salt

1 tsp. Paprika

Directions:

Mix well in a medium sized mixing bowl

Other Ingredients:

2 Large Eggplants (look for ones with no bruises or flaws)

1/4 to 1/2 Cup of vegan Mayo (like vegenaise or any homemade vegan mayo)

Spray olive oil (or a misto sprayer and your favorite olive oil)

1 Jar of Marinara (I prefer organic and Kosher, Barilla is a good brand)

Directions:

Preheat oven to 350

Spray two (or three, depending on the size of your eggplant) cookie sheets with oil (even if they're non-stick, the flour will need the oil to make the badder stick), and set them aside

Slice both eggplants into 1/2 fillets, like shown below

Work quickly after cutting, because eggplant will turn brown if exposed to air for close to an hour

Smooth about a teaspoon of vegan mayo on each side the fillet, and place in flour bowl with flour

Gently turn over in the flour to make sure both sides are covered

Place on cookie sheet

Repeat process until ALL of the eggplant has been covered in vegan mayo and flour and placed on the cookie sheet

Once ALL of your eggplant is on the oiled cookie sheets, spray the tops of the eggplant with oil (you will see that instead of being dry and covered with flour, they are now looking damp.  You won't need a ton of oil, just enough to moisten the flour)  It should look like this:

Now, put your cookie sheets in the oven and bake for 45 minutes

Lift a fillet with a spatula to see that the underside is cooked, mine is always a little more brown than the top

You want your bread to be crusty and cooked, not wet

Assess from here as to whether you should let it cook for 10 more minutes or not

It should look like this:

When finished, remove from oven

Top with warm marinara, vegan mozzarella, or pesto!

Leftovers?  Use your breading meal for Tofu fillets later in the week and use your left over eggplant for sandwiches!  Yep, it's good!

Vegan Mozzarella Cheese

This can be used in anything that requires mozzarella cheese.  I love to use it in my Vegan Lasagna or on pizza, but it's good for a variety of different things.  I'm actually in the middle of doing another blog post about Breaded and Baked Eggplant (in which it can be used), and realized with a quick search that I had never posted about this cheese!  So I'm here for a quick jot down, with no frills or excitement.

I like to use this right out of the boiler, but if you want to make it in bulk or use it shredded, feel free to freeze it in a ziplock or a freezer safe container, and shred directly over your pizza dough (or whatever), while still frozen.  Put the remainder back in the freezer.  This will get gooey and melty like real cheese. It has lasted as long as 3 months in my freezer, but I've never had any left after three months, it might last a while longer.

I snagged this picture from my Sicilian Lasagna post!

Ingredients:

2 Tbs. Tahini Butter (peanut butter aisle)
1/4 Cup Nutritional Yeast flakes (healthfood store)
3 Tbs. Quick oats
2 Tbs. Lemon Juice
1 tsp. garlic powder
1.5 tsp. onion powder
1.5 tsp. salt
1 Tbs. Cornstarch
1 Cup of water

Directions:

Blend smooth, and thicken on low heat. stir every few minutes, and use immediately or freeze for later.  After it is frozen, it can easily be shredded with a grater, if you need it for pizza, or other recipes. 

Garden Spaghetti

This is one of my favorite and most used vegan go-tos.  It has all of the components of a healthy meal and it's fast.  Not to mention it's ITALIAN!  Have I mentioned I'm nuts over Italian food?  This takes about 30 minutes total, including prep and cook time.  It's so easy, I make sure to always have these ingredients in my frig.  This is low fat and lovely ;)

(GF) To make this gluten free:  Make sure your marinara is gluten/wheat free (or make your own with tomato sauce and herbs) and also use a gluten free pasta like Tinkyada rice noodles.

Ingredients:

1 yellow squash chopped

1 zucchini chopped

1 handful of baby spinach, about a tightly packed cup (or chopped regular size spinach)

1/2 of a large onion chopped (purple is awesome, but it doesn't matter)

1 crate of sliced mushrooms (baby portobellos is what I like best)

1 jar of your favorite meat-less marinara or tomato sauce ( I like Barilla brand, it's kosher)

Dash of salt

Dash of italian seasoning (optional)

1.5 small boxes (or bags) of spaghetti ( I prefer using vermicelli, because it's super thin)

5 or 6 sun-dried tomatoes (optional)

Directions:

~Wash and chop your vegetables

~Start your water for the pasta (use package directions, including salt) in a large pot

~Place your vegetables in a NON-STICK frying pan (this eliminates the need for water or oil), if you're using an old fryer, you'll want to spray it with oil, or use about a tablespoon of olive oil to saute your vegetables

~Saute veggies with a dash of salt and italian seasoning on medium heat until soft (about 10 minutes). Sometimes I forget to use the salt and the seasonings, and it still turns out great.  You'll want to stir the veggies around every few minutes to make sure they're not sticking or burning

~Once soft, pour your marinara over your veggies, and heat on medium low.  If your marinara starts bubbling and popping, it's too high.  You just want to warm the sauce, not boil it.

~While the sauce is warming, throw your pasta into the boiling water you started

~Now just watch both until sauce is nice and warm or hot, and noodles are tender

~Drain noodles

Place noodles on a plate, and top with warm veggies sauce

This easily serves a family of 4, with a little left over.

Great served with a fresh salad and garlic bread

**sometimes I mix a couple of tablespoons of my famous Cashew Cheese into the noodles after draining them.  Cheesy veggie sgetti!

Garden stuffed macaroni

Today's dish was a big healthy success! If I haven't mentioned it before, I LOVE italian food.  As I gazed into the pantry two giant boxes of oversized macaroni stared back at me.  It only took a few seconds to realize that that macaroni needed to be done away with; what better way to de-clutter than to create something fantastic.  There are three different versions of this listed.  My favorite is the simple garden veggie version.  But, if you're feeling indulgent, you add a few ingredients to make it creamy and cheesy.  You can also change it up by topping it with Pesto instead of Marinara.  I love stuffing stuff!! And we just stuffed our faces! This vegan meal can easily be created without fancy ingredients or a blender... just some good ole' fresh produce and seasonings!  Oh, and pasta, don't forget that!

(GF) To make this dish Gluten Free, simply use the gluten free pasta of your choice, and make sure your marinara has no added wheat or gluten.

Ingredients:

0.5 Tbs. oil ( I used olive oil)

1 tsp. Lemon juice

1 tsp. Salt (I use Sea Salt)

2 tsp. Garlic Powder

1 box of giant macaroni shells or manicotti

1 jar of marinara ( I use Barilla tomato basil)

2 Cups chopped portobello mushrooms 

2 Cups of gently packed baby spinach

1 Cup chopped purple onion

1 Cup chopped zucchini (1 medium sized zucchini)

1.5 Cups chopped sun ripened tomatoes

Add these for a creamy option:

1 package of firm Mori Nu tofu crumbled

3/4 Cups Vegenaise (or home made vegan mayo)

1 Cup Daiya Mozzarella 

This is the Creamy option, before marinara is added.

Directions:
~Pre-chop all of your veggies very small.  You're going to be stuffing pasta, so they'll need to fit easily.
~Cook 1/2 the box of macaroni shells according to the directions on the box (if you plan to add the ingredients listed above for the creamier option, you'll need to boil the entire box.
~While that is boiling, put your oil in a medium sized sauce pan and saute all of your vegetables with the spices and lemon juice on medium heat.  It will look like a lot of veggies, but they will all shrink down small after sauteing.
~Don't add water or oil, after they saute for a minute, the juices from the veggies will be enough to cook everything thoroughly.  If it is dry and sticking to your pan, turn the heat down some, and add maybe just a teaspoon of water.
~Give your veggies a stir every couple of minutes to make sure that they're all well coated with the spices and juices.

~After your veggies are cooked down and the onion is clear, either remove from heat, or add your creamy option ingredients.  The creamy ingredients will take about 5 or 6 minutes to melt and mix in.  Stir every couple of minutes.

~Heat your marinara on low, in a small pot, just enough to warm up.
~Strain your pasta, and run cold water over them.  You have to pick them up when stuffing, and you don't want to get burned.
~Take the giant pasta one by one and fill with your sauteed vegetable mix (usually a heaping table spoon, but fill to your heart's desire).
~After you have several filled on one plate, top with warm marinara (as much or as little as you like, but I used very little, because I only want to compliment the stuffing, and not over power it).          
~Serve immediately with a crisp green salad and garlic bread.

**You could also top with a creamy pesto instead of marinara.  That gives it a totally different taste and look, but is equally as delectable!  Enjoy!

Vegan Spinach Calzones

My hair is blonde, and my skin is not olive... but that doesn't stop me from believing that I'm Italian.  My entire family adores Italian food, so don't be surprised if the majority of my post are just that.  Today,  I served up calzones to the hungry bunch.  They're pretty easy, and this recipe makes enough for 4.  As always, feel free to switch vegetables to shake it up a bit!

(GF)  To make these calzones gluten free, use a GF pizza crust mix, such as Arrowhead Mills

Pairs nicely with my stuffed spaghetti squash, and a fresh salad

Ingredients:

4 cups fresh baby spinach, chopped

1/2 cup chopped mushrooms

1/2 cup shredded Daiyah Mozzarella

1/4 cup chopped onion

1 bread recipe (or pillsbury pizza crust in the can if you're short on time)

3/4 box of mori nu tofu (extra firm) 8 oz.

3/4 cup vegan mayo (I like vegenaise when I don't make my own)

1 Tbs. chopped sun-dried tomatoes (optional)

1 tsp. lemon juice

1 tsp. salt

2 tsp.. garlic salt

1 Tbs. vegan butter (smart balance light or Earth balance are great)

1 tsp. rosemary

Directions:

Saute spinach, mushrooms, onion, and salt in a Tbs. of water on a non-stick frying pan (or spray with oil) Add spinach LAST, it only takes a minute to cook down (add water, if needed)

Set sauteed ingredients to the side for a moment

Separate your bread dough into 4 equally sized portions and roll into balls (if you're using canned pizza crust, just get your dough out, stretch it gently while still rolled up (to make it longer), and cut into 4 equal portions with a knife)

Roll your 4 balls flat with a pin roller, or press with hands into circles (if using canned pizza crust, just unroll the 4 portions into their original rectangle shape)

Leave bread for a moment

In a mixing bowl mix your tofu, sun-dried tomatoes (optional), vegan mayo, daiyah mozzarella, lemon juice, and sauteed veggies with a fork

Save your garlic salt and rosemary for the topping

Preheat oven to 350 degrees

Spoon your mixture onto the center of each dough circle (or rectangle if using canned crust) dividing equally

lift one side of the circle (or rectangle), and fold over, inclosing your spinach mixture

Repeat on each one

Take your fork, and press the edges together to thoroughly close in your mixture (or pinch the edges)

Carefully lift each closed calzone and place on an oiled cookie sheet

Place in the oven for 20 minutes on 350 degrees

Remove from oven and spread vegan butter on top, evenly divided

Sprinkle your garlic salt and rosemary onto the top, evenly divided (don't skip this, this is a large portion of your flavoring)  You don't have to use all of the garlic salt, but more is better to me!

Place back in oven for 2 minutes OR until dough is tan and done.  

Let cool for a few minutes for a nicer cut.... cut in halves and serve.

**Serve with a dipping bowl of marinara, if so inclined

Vegan Pizza!

Another go-to for those days when you just don't have the time, or will to come up with something amazing and new.  I'm so glad that I finally received verification from pillsbury that their crescent rolls and pizza crust are indeed vegan.  This pizza is nothing fancy, but boy is it a winner!  Daiyah cheese makes it unbeatable.  Change it up to your choice toppings, just make sure if you use spinach to put it under the marinara, so that it doesn't dry out.  This recipe makes 2 large rectangular pizzas.

(GF) Variation - To make your pizza gluten free, use a gluten free pizza crust mix such as Arrowhead mills.  Daiyah cheese is gluten free (Thank God!)

Some of my favorite ingredients!

Aahhhh..... 

Ingredients:

2 cans pillsbury pizza crust

1 jar Barilla (Tomato Basil is great!)

half of a zucchini chopped

half of a squash chopped

half cup of chopped mushrooms

half cup of chopped onion

1-2 cups Daiyah mozarrella cheese

half cup of chopped spinach

seitan chopped (meat alternatives are always optional)

Directions:

On 2 large rectangular OILED cookie sheets-

Roll out your pizza crusts

pull the edges to spread out the dough evenly

sprinkle dough with chopped spinach evenly

pour marinara (slowly) on top of the spinach, and spread even with the back of a spoon, make

sure to leave about a half inch with no marinara, so you can grab your pizza

sprinkle cheese evenly over marinara (however much you like)

sprinkle your veggie toppings and your veggie meats (if you so chose)

Bake for about 20 minutes on 350, or until your edges are golden

*Serve with a crisp salad!

Sicilian Lasagna

There's nothing more inviting than the smell of a lasagna baking in the oven.  This is a wonderful dish to treat your guest to, serve at church potluck, or be greedy and keep all to yourself :) You can change the amounts of each vegetable to your own liking.  I never measure, so I'm sure it's quite different each time, yet, the combination of these vegetables always turns out a magnificent product!
I always serve my lasagna with a nice crispy salad, a baked potato, some sort of bean, and garlic bread... but that's because my husband is like a garbage disposal when he's in "beast mode" from the gym.  It's serves up nicely right by itself.

(GF) Gluten Free Variation:  Use "Tinkyada" Gluten free lasagna noodles instead of the regular.  They are outstanding.  Also, replace the quick oats in the vegan mozzarella with cooked rice, grits, or millet.  "Daiyah" is made from tapioca starch and is gluten free.

Lasagna right before it's baked

First Layer (Spinach, Mushrooms, Veggie Burger, onions, sauce)

Second layer (Vegan mozzarella first)

Second layer (Squash and Zucchini on top of Moz.)

Top Layer with optional Daiyah cheese (before adding Marinara, and Sun dried tomatoes)

                     

• Ingredients:
  
  
  

  Sicilian lasagna noodles (very thin/ and you don't have to pre-boil them) or "oven Ready" lasagna
  2 handfuls of Baby spinach
  1/5 of a zucchini (sliced)
  1/5 of a squash (sliced)
  1 small box of baby portabellas sliced

  
  

  1 Cup of veggie burger crumbles
  1/2 of a large purple onion (diced)
  1 recipe "vegan mozzarella sauce" Or a cup of your favorite vegan moz. Cheese
  2 jars of "Barilla" marinara (I like the herb and basil kind)
  1/2 Cup of "California" Sun dried tomatoes

  
  

  
  First, you're going to make the vegan mozzarella,  so it can be thickening on the stove. The Recipe is listed below the directions.
  
  Directions:
  
  
  

  ~In a large casserole dish, spread about 3 Tbs of marinara, so that your noodles don't stick and burn.
  Then you layer the following:
  ~1st layer of noodles (cover the bottom of the dish)
  one layer of spinach (about 2 handfuls/however much you like)
  one layer of sliced mushrooms
  sprinkle veggie burger over mushrooms
  sprinkle diced onion
  drizzle about a half cup of marinara over all, and spread even with the back of a spoon
  ~2nd layer of noodles
  Spread all moz. cheese evenly across noodles
  layer sliced zucchini and squash (overlapping is okay)
  ~3rd layer of noodles
  Sprinkle a little shredded mozzarella (or daiyah [vegan] cheese on top (optional, because you already have one thick layer of cheese)

  
  

  Pour marinara over, about a 1/4 inch thick, and spread evenly with the back of a spoon
  ~Take half cup of sun dried tomatoes and spread them out evenly on top of marinara
  ~Bake 1 hour covered, then 30 minutes uncovered on 350 degrees. Enjoy!
  
  Vegan Mozzarella:
  2 Tbs. Tahini Butter (peanut butter aisle)
  1/4 Cup Nutritional Yeast flakes (healthfood store)
  3 Tbs. Quick oats
  2 Tbs. Lemon Juice
  1 tsp. garlic powder
  1.5 tsp. onion powder
  1.5 tsp. salt
  1 Tbs. Cornstarch
  1 Cup of water
  
  Blend smooth, and thicken on low heat. stir every few minutes, and use immediately or freeze for later.  After it is frozen, it can easily be shredded with a grater, if you need it for pizza, or other recipes.  You don't have to do that for this.  Use all of it for this lasagna.