Radicchio, Radish and Fennel Salad

It's 4 o'clock in the afternoon and I was almost the whole day outside, enjoying the bright and really warm day. Right now we got temperature over 10 °C. it almost feels like springtime at the last day of january.

 

After Therapy in the morning I stopped at a friends home and we spend a great time talking and laughing. We discussed a lot about peoples health and other stuff.

When I was at home unpacking my groceries I realized that on pack of prepared sauerkraut got a hole in the pack and all the sauce in my bag. Everything smelled like sauerkraut! What I've done the first thing was to wash my caring bag, hopefully the smell will be gone.



 

 

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This salad is really a pefect winter salad or even an early spring salad. All it's freshness and crunch from the winter salad fixings.



Radicchio, Radish and Fennel Salad

Serves 8

Ingredients:

Salad:
1/2 cup pine nuts
1 large head radiccio, quartered and thinly shredded
6 small radishes, thinly sliced
1 small fennel bulb, trimmed, halved and thinly sliced
1 large cucumber, sliced itno 1/4-inch matchsticks

Dressing:
1/2 cup mint leaves
1/4 cup fresh lemon juice
1/4 cup olive oil
1 Tbs. pure maple syrup
1 1/2 Tbs. Dijon mustard

Direction:
1. To make Salad; Toast pine nuts in skillet over medium heat 5 min., or until golden brown. Transfer to plate to cool.
2. Combine radiccio, radishes, fennel and cucumber in large bowl.
3. To make Dressing; Purée mint, lemon juice, oil, maple syrup and mustard in blender until smooth. Season with salt and pepper. Add dressing to salat; toss to coat and garnish with toasted pine nuts.

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This is the cheese-free, noodle-icious, rich and hearty lasagna you may have dreamed of. A blend of Tofu and vegan cream cheese makes a creamy substitute for the ricotta usually used in Lasagna.

 



 

Ultimate Vegan Lasagna

 

 

 



Serves 8

Ingredients:

Filling:
2 tsp. olive oil
2 medium onions, chopped (2 cups)
3 gloves garlic, minced
1 10-oz bag fresh baby spinach
2 12-oz pkgs. firm tofu, drained
1 8-oz pkg. vegan cream cheese
1/4 cup nutritional yeast

Lasagna:
5 1/2 cups red sauce
12 uncooked whole-wheat Lasagna noodles
12 oz vegan italian sausage, cut into thin rounds, or vegan sausage crumbles, broken apart
1 cup shredded vegan mozzarella cheese

Direction:

1. To make filling: Preheat oven to 375°. Heat oil in skillet over medium high heat. Sauté onions and garlic in oil for 4 to 5 min., or until golden. Add spinach and cook 2 to 3 min. Transfer to bowl of food processor. Add tofu, cream cheese, basil and nutritional yeast and blend until smooth. Season with salt and pepper.
2. Spread one quarter of red sauce on botton of a medium big baking dish. Cover with 4 or 5 noodles, then half of filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with mozzarela.
3. Cover with foil and bake 30 min. Uncover and bake 15 to 20 min. more or until noodles are tender and topping is melted. Let stand 10 min before serving.

Enjoy!

New Job, new year

I'm proud to say that I finally have a job! I'm so glad about that. It came totally unexpected, they called me yesterday, because they thought I wrote them, but this was last year. And today I went there for a talk and as they had nobody coming to work on the 2nd of january they were happy that I would show up by them.
I really searched for a long time. I hope I will feel well there!

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Mexican Chopped Salad with Honey-Lime Dressing Recipe

 

• Salad:
• 3 heads chopped romaine lettuce
• 1, 15.5 oz can black beans
• 2 large tomato, seeded and chopped
• 0,5 jicama, peeled and chopped
• 180 ml corn kernels (fresh, frozen, canned)
• 180 ml thinly sliced radishes
• Half a ripe avocado, diced
• 1 red bell pepper, chopped
• 59 ml crumbled feta cheese
• Dressing:
• 59 ml fresh lime juice
• 120 ml olive oil
• 30 ml honey
• 30 ml finely chopped cilantro
• 1 garlic clove, peeled and minced
• 0,5 jalapeno, chopped

Directions

The ingredients have been scaled to 1 servings. These directions are for 1 servings.

1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over salad and mix. Season with salt and pepper.

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Delicious Vegan Whole Wheat Lasagna with Mushrooms

 Serves 12

Tofu (kinu tofu): 180 g Sugar (of your choice): 30 g Soy milk: 3 tablespoons Lemon juice: 1 tablespoon Olive oil: 2 tablespoons

Flour (use chestnut flour if you are wheat allergic): 160 g Baking powder: 2 teaspoons Grated lemon skin: 1 whole lemon Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)

 

Directions

1. Mix flour and baking powder well.

2. Mix soy milk and lemon juice separately and and set apart.

3. In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.
4. Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but don’t mix too much!
5. Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.
6. Bake inside oven for 16 minutes at 190 degrees Celsius.

7. If you make mini cupcakes, 12 minutes should sufficient.

8. keep looking at the colour of your cupcakes!

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Cosy being inside, when outside it's all over covered with snow

 The night was so calm, so carsounds passing by. Therefor I slept pretty well, althought I have a deep sleep every night.

 

 

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As I was in kitchen the whole yesterday, I wanted that's fast done.

Well it ended up not so fast, but so good!!

Vegan Lasagna with Basil Cashew Cheeze 

 

Yield: ~1 cup

• 1 cup raw cashews, soaked in water for 30 mins or overnight
• 2 garlic cloves, peeled
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup vegetable broth or water (or more as needed)
• 1.5 cups fresh basil leaves (lightly packed)
• 1/2 cup nutritional yeast (gives the cheese flavour)
• 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
• 1/2 tsp onion powder (optional)

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

 also saved time by using bottled pasta sauce (1.5 bottles), but you can make homemade marinara sauce if you prefer!

 

The next thing I did was sauté the vegetables. I chopped 1 sweet onion, 1 large red pepper, 2 small zucchini, 1 cup of cremini mushrooms, and minced 3 garlic cloves.

 

While the vegetables are sautéing, you can boil your noodles. The best lasagna making tip that I can give you is to slightly undercook your lasagna noodles. I cooked mine for about 8 minutes and then quickly rinsed them with cold water. No one wants mushy noodles in a lasagna! I used Kamut noodles and they were very tasty.

 

Once that is done, it’s time to start layering your lasagna. I took step-by-step pictures to help guide you along the process. So yea…if you’re not taking a bazillion photos it should move along even quicker!

 

Tips:

• I used about 1 cup of pasta sauce on the bottom of the casserole dish.
• Use half of your basil cheeze for the 1st layer and the rest for the second layer. Ditto for the vegetables!
• You can add as much or as little cheese on top as you prefer. I think I used about 1 cup?

 

At this point you can wrap it up and put it in the fridge until you are ready to cook it, or you can bake it right away like I did.
After layering, bake in the oven, covered with tin foil, for 40-45 minutes at 400F and then remove the tinfoil and broil it over medium heat for about 4-5 minutes, watching closely.

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Raw Lasagne

Nut Free Raw Lasagne

1-2 medium zucchini, thinly sliced lengthwise (demo here)
1 cup (100g) mushrooms (I used cremini)
1 cup red pepper
2 tsp olive oil, divided
2 tbsp fresh rosemary, finely chopped
2 tsp coconut aminos or raw soy sauce

2.5 cups (240g) cauliflower, coarsely chopped
2 tbsp avocado
3 tbsp nutritional yeast (optional, not technically raw)
1/4 cup fresh basil
1 tbsp fresh oregano
salt, to taste

2 cups (200g) sun-dried tomatoes
10-12 green olives, pitted (I used Cerignola)
10-12 large basil leaves
1 clove garlic

1. Soak the sun-dried tomatoes in 2 cups warm water for 30 minutes.

2. Finely chop the mushrooms and red pepper. Combine in a medium bowl and stir in 1 tsp of olive oil, rosemary and the coconut aminos (or soy sauce). Set aside and allow to marinate while you work on the rest of the lasagna.

3. Slice your zucchini as thin as possible. I used my mandoline so I only needed one zucchini for the whole lasagna. If you are doing this by hand, you may need an extra zucchini.

4. In a small cup, combine 2 tbsp of water with 1 tsp olive oil, 1/2 tsp salt and rub over the strips of zucchini. Place zucchini strips in a shallow pan and set aside to marinate.

5. Meanwhile, prepare your cauliflower cheese. Place your cauliflower florets in a food processor and pulse until it is chopped into small pieces. Add the avocado and some salt and continue to process until it becomes smooth. taste to determine its smoothness, because it may look chunky but it tastes smooth. Add the nutritional yeast, basil and oregano and process to incorporate. Remove from food processor and set aside in a small bowl.

6. Prepare your sauce by adding the drained tomatoes (keep the water!), olives, basil and garlic to the food processor. Pulse until smooth. Add some reserved water from the tomatoes to get the consistency you desire. Set aside in a small bowl.

7. To assemble, you can go with one big lasagna, or make individual portions (as I did). Place 3 half slices of zucchini, overlapping slightly, into a square shape. Spread an even layer of ricotta overtop. Place marinated veggies overtop. Spread an even layer of tomato sauce over the veggies. Repeat your layers (zucchini, ricotta, veggies, tomato sauce, zucchini), finishing with a top layer of tomato sauce. Garnish with some fresh basil.

8. Allow your lasagna to rest an hour to allow the flavours to meld. The veggies may leak some fluid, too, so wipe that away. I also popped this into my dehydrator for 30-60 minutes at 105F with fabulous results.

Serves 2-4.