Monday, July 10, 2017

Lasagna Stuffed Peppers

The original recipe was posted by Shawn Causey on Facebook. Thanks Shawn for the idea!!!

INGREDIENTS      
Servings: 4-5
4-5 bell peppers, various colors
1 onion, chopped
2 cloves garlic, chopped
1 zucchini shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1 14-ounce can diced tomatoes
1 14-ounce can tomato sauce
1/4 chicotta recipe using water and miso
1/2 cup pinenut parmesan cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley
2 TBS fresh thyme
2 TBS fresh oregano
4-5 cooked lasagna noodles, quartered
1 cup aquafaba mozzarella or daiya cheese

PREPARATION  (Oven method) 

1. Preheat oven to 350˚F/180˚C.
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
3. Heat 2 tablespoons of water or vegetable broth in a large pot, or dutch oven, over medium high heat.
4. Add the onion and garlic, cook until softened.
5. Add the zucchini, salt, and pepper.
6. Add the diced tomatoes ad tomato sauce. Bring the mixture to a light simmer.
7. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine chicotta, parmesan, and herbs. Mix together with a fork, set aside.
8. Remove the peppers from the oven, drain any excess water that accumulated inside.
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons chicotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.

OR the Instant Pot could be used using these directions from copymethat
  1. Fill peppers with mixture. Layering as stated in step 9 (no need to precook peppers)
  2. Pour 2/3 of tomato sauce into IP and 2/3 can of water.
  3. Put trivet in and stuffed peppers on top.
  4. Pour remaining tomato sauce on top of peppers.
  5. Lock lid, manual for 15 Mins. Natural release method.
  6. When done, sprinkle with mozzarella cheese on top.
  7. Close lid for a few moments to melt cheese.
  8. Serve pepper with some of the "broth" and enjoy"

Sunday, July 9, 2017

Tuesday, July 4, 2017

Butternut Squash Slaw

I want to thank Lisa for sending me this recipe from http://www.foodnetwork.com/

Ingredients
  •   (we didn't add any)      

Directions

Watch how to make this recipe.
Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

Saturday, July 1, 2017

July 2017 Potluck


This month's theme is picnic recipes.
 Recipes to follow

La Croix







Small Tomato Varieties

Blackberries







Snapea Crisps

Gazpacho Soup topped with chickpea feta with grilled cheese sandwiches on onion bread
(aquafaba - with only 1 TBS refined coconut oil and no carrageenan, no lactic acid, and replaced the vinegar with lemon juice)







Pasta Salad



Mango Slaw Salad









Beet Salad











Cantaloupe







Monday, June 19, 2017

Vegan Spaghetti Bundt Pie

Tara this one is for you!!! Thanks for the idea!

Ingredients:
6 oz chickpea feta
1 lb pasta, gluten free
1 ½ cup unsweetened almond milk
¾ cup shredded pinenut parmesan cheese
2TBS fresh parley, finely chopped
2 TBS fresh basil, finely chopped
2 TBS fresh oregano, finely chopped
2 TBS fresh thyme, finely chopped
2 tsp pepper



Directions:
1. toss everything together
2. grease bundt pan or use parchment paper
3. bake at 425  for 35-40 minutes
4. slice and serve with pasta sauce and basil


Friday, June 16, 2017

Zucchini Tots

The original recipe for Zucchini Tots is from Mercola. We have altered it to make it vegan and lower the fat content. The aquafaba cheddar, we only add 1 TBS of coconut oil to the entire recipe instead of 6 TBS, no agar, lactic acid or carrageenan.
he original recipe for

6 serving
Ingredients:
1 cup grated zucchini
1/4 medium onion, finely minced
1/4 cup aquafaba cheddar
1/3 cup starch (tapioca, arrowroot, corn...)
1/4 tsp salt
black pepper
1/2 tsp garlic powder

Procedure
  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Place grated zucchini into a clean dish towel and wring all of the excess water out.
  3. In a medium bowl combine all the ingredients and season with salt and pepper.
  4. Spoon 1 tablespoon of the mixture on cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking. Bake until golden.

Tomato Basil Feta Salad

Wih all the chickpea feta we have and tomatoes starting to come in from the garden, we made a Tomato Salad.

Ingredients:
2 large tomatoes, diced
1/4 cup chopped basil
2 shallots, diced
1/4 cup black olives, sliced
1/4 cup chickpea feta, crumbled
1 TBS lemon juice
salt to taste

Directions:
Mix everything in a medium bowl. serve immediately or chill to allow the flavors to meld.