Mexican Lasagne

This morning I have been awaken by the sun and now later in the afternoon the sky is full of clowds. Too bad I really hoped it's going to be sunny the whole day! Hopefully tomorrow will be better weather.

After Lunchtime I went over to my sister for a short surprising stop and by arriving there I saw my brothers car standing there. It was really funny, cause my brother also stopped over for surprise and so we had a brother and sister afternoon. It was good to see my brother after a long time, we talked a lot and had fun. Well there is always fun at my sister, her little sun is just too cute.

 

Yesterday evening i was in the mood for a lasagne but usually made one doesn't really inspired me to cook. Thinking about what to put in it I decided to make a creamy mexican lasagne. The result was surprisingly very good. First I wasn't sure about the avocado in it. But in fact the avocado just give a great taste.  

 

 

 

Mexican Lasagne

 

Ingredients:

1 medium onion, chopped

2 cloves garlic, chopped

1 tablespoon olive oil

1 package fajita seasoning

1 package soy crumbles

½ cup water

½ cup corn meal

1 package tofu, firm or extra firm

1 medium avocado, chopped

1 can chickpeas, drained

½ teaspoon turmeric

½ teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt to taste

2 – 3 cups salsa

18 corn tortillas

1 package vegan “cheese”, shredded

Preparation:
Heat your oven to 350 F.

 

1. ”Meat Sauce

Sauté onion and garlic in a skillet with the oil until tender. Add soy crumbles and fajita seasoning. Next, add 1/2 water and corn meal to the mixture, stir to combine and cook on low for 3 – 5 minutes. Set aside to cool.

 

2. ”Guac Sauce”

Add tofu, avocado, chickpeas, turmeric, onion powder, garlic powder, and salt to your food processor and mix until well-combined. You may need to add a little bit of water to the food processor to get the Guac Sauce to a desired consistency.

Crumbly Oat and Raisin Cookies

When going to work I usually get up around 6 a.m. But on my days off I sleep longer. But sometimes my inner clock let me wake up around 6 a.m.. I don't like that, by then it's getting day and I can't sleep when it's bright in my bedroom. So I put on my eyemask and usually I fall back asleep. But this morning I couldn't and I was turning myself in bed every single minute, my mind spinning around thinking of my future. AND I realized I miss being alone, I wish I had a boyfriend or would be married. I really do miss a man on my side.

After breakfast I cleaned up and later I was doing some cookies I wanted to bring over to my sister and her little son, but then I realized she's working the whole day, anyway I made the cookies. I little nephew is a cookie lover as much every kid, hopefully he will like the cookies. I did so! Maybe you will do so also??!

Crumbly Oat and Raisin Cookies

These cookies are pretty healthy, no margarine, no oils, no added sugar and you could add in whatever dried fruit you have on hand.

 

Makes 6 decent sized cookies – ready in half an hour

3 tbsp smooth unsweetened peanut butter

2 tbsp maple syrup

½ cup oats

¼ cup raisins

½ cup buckwheat flour (or wholewheat, or whatever flour you prefer)

¼ tsp baking powder

1 tsp vanilla essence

Pinch of nutmeg

1 tbsp non dairy milk (I used hazelnut milk)

Method

1. Preheat oven to 180 degrees celcius and line a baking tray with parchment

2. In a mixing bowl combine the peanut butter, maple syrup and vanilla and cream together before adding in the oats, flour, baking powder, nutmeg and raisins giving the mixture a good stir.

3. I added a tbsp of milk here as my dough was too dry, it’s up to you if you think you need a little extra, then gradually add it until your happy with the consistency.

4. Using your hand, grab a heaped tablespoon of the mixture and roll into a ball and flatten slightly in the palm of your hand before placing it on the baking tray, use a fork to flatten them out more until they are about 4-5mm thick. Pop in the oven for 10 – 12 minutes or until golden.

5. Remove from heat and allow to cool

 

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raw zucchini "pasta" with an avocado & pea pesto

serves 2-3 people

Ingredients:
for the zucchini "pasta":
3 green zucchini (choose ones that are long and straight)
the juice of 1/2 a lemon
salt and pepper

for the avocado & pea pesto:
1/2 cup of frozen, organic peas
1/2 cup of basil
1/2 of a ripe avocado
1-2 cloves of garlic, minced
the juice of 1/2 a lemon
salt and pepper
1/4 cup of extra virgin olive oil
water

Direction:
1. Start by making the zucchini "pasta". Peel the zucchini and then slice off the two ends. Cut the zucchini into planks, lengthwise. Then finely slice the planks, lengthwise again. You should have long, thin strips of zucchini that look somewhat like linguini or fettuccini.

2. Place the sliced zucchini into a large bowl and toss with the lemon juice, and a little bit of salt and pepper. Set this aside and allow it to marinate.

3. Then, make the avocado and pea pesto. Place the frozen peas, basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in the blender. While the blender is running, drizzle in the olive oil.

4. Continue to blend adding in the water until the mixture is running continuously (you should only need about 1/4 - 1/2 cup of water). Blend until you have the consistency you like. I like mine a little chunky, but if you like it super smooth feel free to continue blending. Taste and adjust seasoning accordingly.

5. Once the pesto is done, toss it in the bowl with the zucchini until the zucchini is coated with the pesto.

Serve chilled, or at room temperature. This should last for a few days in the fridge, but is probably best in the first day or so.
enjoy. 

I didn't know what was wrong with me, being always tired, falling a sleep on the sofa, hard to get up in the morning. But now I know the reason. As I'm a medical assistent I took myself some blood and let it get checked and the result was that I have a very low Iron. No wonder I'm always tired.

This morning I was sitting outside on my balcony for the first time this year and I suck in the sun. It did so good. While sitting outside my head was craving for an idea for todays dinner. Mostly I just mix up some ingredients and see what comes out - in fact it always comes out good tasting. This time I was inspired from the asian orange-chicken and I wanted to try it out. I never ate orange-chicken before so this vegan version was the first time eating it, and I really loved it.

Orange-Soy Tofu Stir-Fry

 

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Total Time: 25 min

Prep Time: 10 min

Ingredients

3/4 cup water

1 teaspoon grated orange zest

1/4 cup fresh orange juice

2 tablespoon lite soy sauce

1 1/2 teaspoon cornstarch

1/4 teaspoon crushed red pepper flakes

2 teaspoon canola oil

1 package low fat extra-firm tofu, patted dry, cut into 1-in. cubes

2 teaspoon each minced garlic and fresh ginger

1 bunch asparagus, cut in pieces

2 medium red peppers, sliced

1 cup frozen shelled edamame

1 package sliced shiitake mushrooms

1/2 cup sliced scallions

Garnish: toasted sesame seeds

Directions

1. Mix water, orange zest, juice, soy sauce, cornstarch and crushed red pepper flakes in a cup.

2. Heat 1 tsp oil in a large nonstick skillet. Add tofu; cook over high heat 5 minutes, turning often, until golden. Add garlic and ginger. Reduce heat and cook 30 seconds. Remove.

3. Heat 1 tsp oil in skillet. Add asparagus, peppers, edamame and mushrooms; stir-fry 5 minutes.

4. Add orange juice mixture and bring to boil. Stir in tofu and scallions; toss.

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Raw Cashew Cheesecake

 

Ingredients:

2 cup macadamia nuts

1 1/2 cup cashews

1/2 cup dates pitted

1/4 cup dried coconut

6 tablespoon coconut oil, melted (gently warmed)

1/4 cup lime juice

1/4 cup raw agave nectar

1/2 sun-dried vanilla bean

3 cup mixed berries, such as blueberries and raspberries

Preparation

1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.

2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.

3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.

Chickpea Omelette

When I was younger I loved the omlettes my mother was doing, but since I'm vegan I havn't eaten omelettes that much. But since I knew how to replace the eggs I eat them sometimes, even sometimes for breakfast on sundays.
Yesterday evening I came home late and I wasn't in the mood for long time cooking and so the omelette below was created with some fresh vegetables.  It was almost like a Frittata. You can add what ever vegetable you like in it. I used some carrots, tomato, spinach.

Chickpea Omelette

This may look like a regular omelette using eggs, but it's actually a chickpea pancake! The taste is nuttier and sweeter but it has likeness to a veggie omelette. Chickpea flour is much lower in fat and calories than 2 eggs and is cheaper as well. Serve with a side of salad for a satisfying breakfast.

1/3 cup chickpea flour (1/3 cup = 2 "eggs")
1 tbsp nutritional yeast flakes
1/4 tsp baking powder
Salt and Pepper to taste
1/3 cup + 2 tbsp water
1/2 tbsp coconut oil (for cooking)
Assorted veggies

Direction:
Start by sautéing the veggies on medium heat with coconut oil. Once cooked through, combine rest of ingredients and stir until a batter forms. Pour batter into pan, cook for 5 minutes or so, (you can even add some more nutritional yeast flakes on top before folding for a cheesier centre) then fold "omelette" in half and continue cooking for another minute or until cooked through. You want it to be slightly soft in the middle though, so don't cook it too much! Makes 1 omelette.

If I knew it was this easy to have a protein rich, filling breakfast I would have been making these a long time ago. Protein smoothies are nice, but nothing beats a hearty cooked breakfast!

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Tofu Mushroom ‘Quiche’

 

This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. 

1  whole wheat pie crust

about 1/2 cup dried mushrooms

1 tablespoon plus 2 teaspoons extra virgin olive oil

1 small onion, finely chopped

Salt to taste

2 to 3 garlic cloves (to taste), minced

3/4 pound mushrooms, trimmed and diced

1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme

Freshly ground pepper to taste

2 tablespoons dry white wine or rosé

14 ounces firm or silken tofu

1 tablespoon low-sodium soy sauce

1 tablespoon miso paste

1 teaspoon yeast extract

1 1/2 tablespoons tahini

1/8 teaspoon cayenne

1. Roll out the pie crust into backing dish. Place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine. Set aside. Measure out 1/3 cup of the mushroom broth.

2. Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.

3. Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. With the machine running add 1/3 cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.

4. Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.

Wow what a great, bright and sunny day. I was outside in the cold enjoying the good weather. As I made my way true the green I saw everywhere flowers coming out of the ground. It was so nice to see that. Hopefully winter is over.
It was so good being outside, feel immiatly better and fresh. It seemed as everyone was outside enjoying the sun.

With my yesterdays dinner I felt like being on holiday in italy. The fresh herbs had such a strong taste- great! I tasted so fresh and summerly! Of course you can take what ever beens you like, I only had canned beans in my cabin.

Pasta with Garbanzo Beans

                   

Makes: 2 servings                   

Start to Finish 25 mins

Average rating 4.0 from 10 reviews                                       

 

Ingredients

1/2 cup finely chopped onion

1 clove garlic, minced

1/4 teaspoon ground cumin

1/8 teaspoon crushed red pepper

1 teaspoon olive oil

2 cups chopped tomatoes (about 2 large tomatoes)

3/4 cup garbanzo beans (chickpeas), rinsed and drained

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 ounces dried whole wheat linguine, fettuccine, or rigatoni

1/3 cup chopped tomato (1 small)

1 tablespoon crumbled vegan feta cheese (or any vegan cheese you prefer)

Freshly ground black pepper

Fresh rosemary sprigs (optional)

Directions

For sauce::

1. In a medium saucepan, cook onion, garlic, cumin, and crushed red pepper in hot oil about 5 minutes or until onion is tender. Stir in the 2 cups chopped tomatoes, half of the garbanzo beans, the salt, and black pepper. Cover and cook over medium heat until mixture is boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat.

2. Carefully transfer the tomato mixture to a blender or food processor. Cover and blend or process until smooth. Return all to saucepan. Stir in the remaining garbanzo beans. Cook and stir over low heat until sauce is heated through.

3. Meanwhile, cook pasta according to package directions. Drain pasta. To serve, toss cooked pasta with sauce. Divide mixture between two serving plates. Top with the 1/3 cup chopped tomato and the feta cheese. Sprinkle with freshly ground black pepper. If desired, garnish with rosemary sprigs.

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Nacho Potato Skins

 

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Makes: 24 servings

Prep 20 mins               

Bake 425°F 40 mins to 1 hr Broil             

Average rating 3.5 from 19 reviews                                       

Ingredients

6 medium potatoes, such as russet (2 pounds)

Cooking oil, shortening, butter, or margarine

1/4 cup butter or margarine, melted

1/4 teaspoon seasoned salt

Ground red pepper

4 ounces vegan cheese with peppers, shredded (1 cup)

Toppers, such as salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion

Directions

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

 

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

 

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

 

Super seed apple Cereal

I thought the weather is going to be better, but this foggy day isn't mine. We had not much sunshine the last few weeks. I always feel tired and even in the news they told that many people got depression cause of the lack of sunshine. They even told that it's going to be the darkest month since 17 years. I really really looking forward to springtime. No longer wearing warm cloth!

Today my cat woke me up, by jumping from the window onto my bed. I was almost shocked and was suddenly awake. She was behind me, trying to go under my blanket - I smiled.

For breakfast I needed something fruity and as I had no leftover bread I made this great tasting cereal bowl. Just what I needed in the morning and I love cinnamon!

Super Seed Apple Cereal

Super Seed Apple Cereal

makes one serving
1 apple, cut into bite sized pieces(I recommend a harder apple, such as Braeburn.)
1 tbsp flaxseed meal
1 tbsp chia seeds
2 tbsp raw almonds
1/2 tbsp cacao nibs
generous sprinkling of cinnamon
1 cup unsweetened almond milk

Mix all dry ingredients into a bowl.  Pour in almond milk.  Enjoy!

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Stuffed Yellow Tomatoes with Walnut Feta 

The walnut feta, sprinkled on top, makes them extra special ;)

Stuffed Yellow Tomatoes

makes about 6
-6 large yellow tomatoes (green or red would work, too!)
-1 teaspoon olive oil
-3 shallots, finely chopped
-3 cloves of garlic, thinly sliced
-1/2 tsp sea salt
-6 crimini or button mushrooms, sliced
-6 artichoke hearts, from a can(in water, not marinated), chopped
-1 large yellow zucchini, diced
-1 tsp cumin
-3 tbsp nutritional yeast

Walnut Feta
-1/2 cup walnuts
-2 tbsp nutritional yeast
-1/2 tsp sea salt
-1/2 tsp olive oil

Preheat oven to 400°F.

To make Walnut Feta, add walnuts, nutritional yeast, and sea salt to a food processor.  Process until the walnuts become grainy, making sure to stop and scrape down the sides when necessary.  Add olive oil, and continue to process until small clumps form.  Do not over process, it will eventually become a paste-like texture.

 Using a sharp knife, slice the top of the tomatoes off, making sure to include the stem.  Take a large spoon and scoop out the insides of the tomato, leaving about 1/2"-3/4" thickness around the outside.

Preheat a cast iron skillet over medium heat.  Add olive oil, shallots, and garlic.  When it begins to sizzle, add the salt.  Saute until shallots begin to lightly brown.  Add mushrooms, artichokes, and zucchini, continually stirring mixture so that no sticking occurs.  Lightly salt, and saute until mushrooms release their moisture and the vegetables are tender.  Remove from heat and add the nutritional yeast and cumin.  Mix thoroughly until vegetables are evenly coated.

Fill tomatoes to the brim with the vegetable mixture, and then sprinkle on the walnut feta.  Place in a large casserole dish and bake in preheated oven for about 15 minutes, or until walnut feta is lightly browned.  If left in the oven for too long, tomatoes will begin to split down the sides.

Remove from oven and serve immediately.

Vegan szechuan shrimps

Finally friday, I'm so glad about that, really. I had a though week with a lot going on.
I work at a doctors office and many people are sick and therefore much of work, even in the team there are two sick.

The first time I ate vegan shrimp I found they tasted weird. My problem was - as I can guess - was that I havn't marinated them very well and so this time I changed and it's taste was just so great a big different to the first time.

Pan-Fried Spicy Szechuan Vegan Shrimp

I decided to crumble up some dried seaweed in with the homemade szechuan sauce to add a bit of that “fresh-from-the-sea” taste

Ingredients
Makes 2-3 servings

1/4 cup water
2 tbsp. ketchup
1/4 tsp. sesame oil
1 tbsp. soy sauce
2 tsp. corn starch
1 tsp. agave nectar (you can sub in honey if you have to)
1/2 tsp. dried chili flakes
Pinch of black pepper
Pinch of cayenne powder
1 1/2 tsp. fresh ginger, minced
1 tbsp. dried seaweed, flaked
1/2 tsp. lime juice
1 tbsp. vegetarian oil
3 cloves garlic, minced
1 250g package of vegan shrimp (I used Sophie’s Kitchen brand)
Toasted black sesame seeds for garnish
Lime wedges for garnish

Direction:
In a medium-sized bowl, lightly stir together water, sesame oil, soy sauce, corn starch, agave nectar, chili flakes, black pepper, ginger, seaweed and lime juice. Set aside.

In a large skillet, heat oil over medium-high heat and stir in green onion and garlic; cook for roughly 30 seconds. Stir in shrimp, and add a little bit of additional oil if needed. Gently stir in sauce and cook until all shrimp pieces are lightly coated and bubbles begin to form in residual sauce in pan.

Sprinkle with toasted sesame seeds and serve immediately with rice. Enjoy your super-easy mock seafood dish!

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As you may have regonized I love soups, during winter time I could easly live from soups, they are light and give a nice warm in the stomach.

This soup isn't blended in a food processor so there are littly tomato bits to bite. Great and the taste so good. 

Indian tomato-lentil soup

(sorry about the picture, guess my camera is broken)

Ingredients:

2 pounds tomatoes

2 glove carlic

1 oniob

1 red chili

2 Tbsp. butter or oil

1/2 tsp. tumeric

1 tsp. Graham masala

1 tsp. cumin

600 ml vegetable broth

300 ml coconut milk

175 g red lentils

2 tsp. lemon juice

salt, pepper

2 Tbsp. chopped coriander

Direction:

1. Wash and cut the tomatoes into quartes and chop rughly. Peel and chop the onion and garlic.

Cut the cilli into half and waste the seeds, chop finely. 

2. Preheat a big pan with the butter or oil over medium-high. Add the onion and garlic and roast. Add the tumeric, cumin, graham masala and the cilli and roast for another few minutes or until golden. Add the tomatoes and stir well and let roast for about 2 min. Afterward add the broth and coconut milk, stirr well and add the lentils and lemon juice and let it cook up.

3. Let it cook for about 20 min. At the end taste it with salt and pepper and serve with the coriander on top.

Enjoy.