Vegan Lasagna

This takes a little work the first time but some items make more than you will need and can be easily frozen to make putting together this recipe easy in the future. I also have used
half of the  Basil ricotta cheese recipe, mixed with the spinach/onion/mushroom mixture to stuff large shells. Add some marinara and you have one more meal!

1/2 package lasagna noodles - I don't cook them beforehand but it does add 30 minutes to the cooking time.

Veggie Marinara Sauce 
This makes more than you will need but I like to have some in the freezer for day's when I want a quick meal. From the freezer I like to leave it chunky and serve it on spaghetti. If you have family members who don't appreciate being able to see the texture and chunks of veggies you can take a hand blender to it and it will make a smooth rich sauce. The carrots may seem like a strange addition but they sweeten the sauce. I like this sauce best when I start it on the stove and then put a lid on it and let it simmer in the oven at 300-325 until we are ready to eat. Also, these are the veggies I usually use but definitely use what you have on hand and play with the proportions to find a mixture you like.

To a large sauce pan add:

1 TBS olive oil ( basil infused is wonderful)
1 large sweet onion
2 bell peppers (I prefer red or yellow)
8-10 mushrooms chopped (I like the baby bella's from Costco)
2 chopped zucchini or yellow squash or combination
2-3 large carrots
28 oz can diced tomatoes
14 oz can crushed tomatoes
- with the tomatoes use what you like - I like the chunks
1 TBS dried Basil
1 1/2 tsp oregano
1 TBS salt
sugar as needed to tone down acidity


Basil ricotta "cheese":
1 cup raw cashews - put in a food processor and process until ground into small pieces to give texture
Add:
1 block (16 oz) of firm or extra firm tofu drained and patted dry, broken into pieces
1/2 cup nutritional yeast
2 tsp salt
3 TBS lemon juice (about 2 lemons)
2 tsp salt - can add less
1 tsp garlic powder
1 cup packed fresh basil - stems removed

Process until well mixed and desired consistency is achieved. You may need to add water. I usually only use have of this recipe as it is quite rich and flavorful. The other half fits in a ziplock and freezes beautifully. Or you can eat it as a dip with veggies - if you don't mention that it has tofu, no one will know.

Spinach layer
In a large frying pan cook
1/2 large sweet onion chopped
8 mushrooms chopped
2 lbs fresh spinach
Cook onion and mushrooms till onion is transparent, add as much spinach as you can, put a lid on and allow it to wilt. Stir and add more spinach until it is all wilted. Season with salt and Lemon juice. Allow to cool and drain before adding to lasagna.

Put some of the sauce in the bottom of a 9 x 12 pan. place noodles in the bottom. Layer 1/4 of ricotta cheese, then cover with spinach layer, ladel with sauce. Noodles, cheese, spinach, sauce. Noodles, more sauce and you can try some vegan cheese. It's more for looks than anything.
Bake at 325 for 1 1/2 hours.

Homemade Unsweetened Almond Milk (Calcium enriched)

Makes 2 quarts

1 1/2 cups raw almonds

2 large pitted dates or three small ones (this does not make the milk sweet in any way,  just balances the flavor.

Soak overnight on the counter in about 2 1/2 - 3 cups water OR 1 hour in hot water.

Drain and rinse the almonds and dates, put in the bottom of a high powered blender. 

Add filtered water to fill blender about half way.

Add at least 8 (I actually use 20) Citrical +D3

1 1/2 tsp vanilla

1/2 tsp sea salt 

Blend for about 90 seconds on a medium to high level.

Watch closely the first few times to get a feel for you blender as some will overflow.

Pour the slurry into a nut milk bag suspended in a 2 quart measuring cup. Fill the blender bowl with a cup of filtered water, put the lid on and shake to rinse the bowl and pour it into the milk bag. Squeeze the almond milk into the 2 qt. measuring cup until it's mostly dry. I add filtered water a cup or so at a time to the pulp left in the nut milk bag squeezing the liquid into 2 qt measuring cup until it's full. Pour the almond milk into storage container. Store in the refrigerator, shake before serving. It will last about 4 days although we always use it in two.

 https://www.amazon.com/Pack-iAesthete-Reusable-Multiple-Vegetable/dp/B06XJKDFLW/ref=sxts_rp_s1_0?cv_ct_cx=nut+milk+bag&dchild=1&keywords=nut+milk+bag&pd_rd_i=B06XJKDFLW&pd_rd_r=e8a9cda9-d466-43da-adab-255ebc85f7d3&pd_rd_w=nHnol&pd_rd_wg=lSq3s&pf_rd_p=af8d3766-df56-425b-8b01-c9ac6db61af2&pf_rd_r=5M1VXB9H8YRDN36RSWK6&psc=1&qid=1632620466&sr=1-1-c0f7e2e2-11af-4edb-92eb-888d18bf51be

(https://www.amazon.com/Value-MEA-200PC-Polycarbonate-Measuring-Pitcher/dp/B077RQS85W/ref=sr_1_5?crid=PXWOZHDOSYUM&dchild=1&keywords=2+qt+measuring+pitcher&qid=1632620360&sprefix=2+qt+mes%2Caps%2C199&sr=8-5)

Pitas

Makes 4 servings

2 chipotle black bean burgers - thawed
1/4 sweet onion chopped
1/2 bell pepper chopped
2-3 mushrooms chopped

Chop black bean burgers into small pieces and add to frying pan with other veggies. Sauce in a little but of Italian salad dressing (or we like Newmans own light balsamic). cook till onion is transparent.

Put it on a Papa Pita's pita bread (Costco) - one line down the middle

You can add any veggies on top. We like

Chopped tomatoes, cucumbers, pickles, artichoke hearts, pineapple - the sky's the limit.

Top with mustard or your favorite sauce.

Super easy and keeps for a week in the fridge.

One Pan Mexican Rice

This is a great main dish to eat with salsa chips and avocado or to roll up in a burrito or wrap. It freezes fairly well and you can cook the rice in it or use left over rice. If you are using leftover rice substitute 2 cups cooked rice for the raw rice and vegetable broth.

• 1 tablespoon olive oil
• 1/2 sweet onion diced
• 2 cloves garlic, minced
• 1 cup rice* and vegetable broth OR 2 cups cooked rice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 
  
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Drain and rinse the black beans and corn if using canned and set aside.

*If using raw rice, drain the diced tomatoes saving the juice in a 2 cup measuring cup. Add enough vegetable broth to equal two cups. 

*If using cooked rice just add the tomatoes, juice and all to the pan. 

Saute onion and garlic in olive oil until the onion is transparent. Add the chili powder and cumin and cook until fragrant. Add rice, raw or cooked and cook and stir until the rice is coated with spices. All all beans, tomatoes, corn. 

RAW RICE: Add tomato/vegetable broth mixture and bring to a full rolling boil. cover with lid and set aside for 15-20 minutes until rice is cooked. 

COOKED RICE: Cook and stir until all ingredients are heated through. 

Add avocado, squeeze on lime juice and cilantro leaves if desired. Eat with chips and salsa, wrap in a tortilla or just eat it with a spoon? 

Vegan Cheese Sauce AND Vegan Shephards pie

Made with potatoes and carrots! 

Great over noodles for mac and cheese, baked potatoes with broccoli (we add meatless chili too). Keeps for about a week in the fridge. 

AMAZING (NONDAIRY NO NUT) CHEESE SAUCE

• 16 oz Yukon Gold Potatoes (about 3 medium)
• 2 large Carrots
• 3/4 to 1 cup Water (used to boil potatoes) or Almond milk
• 1/3 cup Nutritional yeast
• 
  
• 2 tsp Lemon Juice
• 1 tsp Apple Cider Vinegar
• 1 tsp Salt
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Brown Mustard (Yellow mustard works great too)
• 1/8 tsp Turmeric

Scrub potatoes and remove any eyes. Cut into halves or quarters to expedite cooking. 

peel carrots and break in half. Put in a sauce pan and cover with water. 

Boil potatoes and carrots in water pan until soft - about 10 minutes. Allow to sit in hot water with lid on for a few more minutes while you combine the rest of the ingredients.

Add all ingredients to high powered blender or magic bullet. Blend until smooth. 

Here is one recipe that uses half a recipe of cheese sauce! 

GARDENERS PIE (VEGAN SHEPHARDS PIE)

Cook 1 1/2 - 2 lbs of red potatoes either along with the potatoes and carrots for the sauce or you can microwave them if you already have the sauce made. I like to cook a few extra to have with broccoli and meatless chili and cheese sauce later in the week. 

While the potatoes are cooking, chop and sautée in a pan:
1 sweet onion chopped
2  carrots peeled chopped 
1 bell pepper chopped
4-5 mushrooms
2 zucchini or yellow squash peeled and chopped 
2 cups broccoli, cut into small flowerlets and steamed (you can steam them in a colander over the boiling potatoes)

Season with 2-3 tsp season salt. 
Add 1/2 recipe cheese sauce, put in a deep 2 quart baking dish.

Mash the potatoes with a little vegan butter (I can't believe it's not butter, it's vegan is really good). Add almond milk and salt. I like them a bit chunky. Spread them with a fork over the  veggie/cheese mixture. Cook at 375 for 30 minutes until potatoes are golden and the cheese bubbles around the edges. 

Veggie Coconut Korma

Rich, creamy and a little spicy.

1 1/2 TBS Coconut oil
1 small onion diced

Cook until onion in coconut oil until transparent and add:
1 tsp minced ginger root
4 cloves minced garlic
1 red bell pepper chopped
2 carrots sliced or diced
1 small/med zucchini chopped or diced
5 or 6 mushrooms chopped
4 tsp curry powder
2 1/2 tsp cumin
1 1/4 tsp turmeric
 cardamom - start with 1/2 tsp - up to 1tsp. Some brands are stronger and can taste soapy.
1/4 tsp cayenne
1/8 tsp nutmeg
dash cloves

Cook until fragrant and add:
1 can full fat coconut milk
1 TBS salt
2 TBS sugar
1 1/2 cup cauliflower chopped in bitesized pieces
1/4 cup ground cashews

Simmer until cauliflower is tender and you are ready to serve. At the last minute add
1 cup frozen peas
Sprinkle with
chopped cilantro and serve with lime juice
cooked rice

Home made Almond Butter

Do beforehand - roast raw almonds in the oven at 325 for 20 minutes - allow to cool.

Use a food processor with a large bowl or adjust amounts to fit your bowl.
3 cups roasted (unsalted) almonds
2 TBS Brown sugar

Turn the food processor on Hi and scrape down sides as necessary.
The almond butter will take 10 minutes or so depending on the food processor. I like to let it go until it seems liquidy, meaning it moves a little after the blade stops spinning. It will be quite warm and with thicken more as it cools. I store mine in the refrigerator to help guard against separation but we've never had it around long enough to separate. 

Makes 2 cups