Raw Lasagna

I think I am addicted to Raw Lasagna! It is soooo good!

I made a different recipe this time and I really enjoyed it more. The first recipe I tired, although good, was far to heavy with all the nut meat and nut cheeze. This recipe which you can find here: http://gliving.com/zucchini-and-green-zebra-tomato-lasagna/ was great and filling and light.

I didn’t make exactly this recipe as I had some garlic scapes so I made a garlic scape pesto instead of the basil pistacho and my pine nut ricotta didn’t turn out light and fluffy more saucy (i think i over soaked the pine nuts). But over all it was delicious. Now I just have to figure out the rest of the week!

Raw Tacos

I was lucky enough that my husband worked from home yesterday and was able to prep the spicy “beans” for our tacos. I used the recipe from this post http://gliving.com/sarmas-soft-corn-tacos/ as the basis for our tacos. Neil made the spicy beans and I made the guacamole and salsa. I didn’t have the time to make the tacos shells but instead we just used boston lettuce leaves and it was delicious. The spicy “beans” tasted just like veggie ground round (oh and we didn’t dehydrate for 10 hours more like 3). The meal was great and tonight I am being ambitious and make raw blackforest cheezecake!

Holiday Dinner


We have been busy beyond belief and I have not had a chance to post much lately. However I am hopping that this holiday post will make up for the lack of recipe post this past month.

For the holiday we had my parents and grandmother down and we had a huge feast the featured the various items from our CSA.

For Breakfast:

Whole Wheat Applsauce Pancakes with Homemade Tempeh Bacon

For Appetizers:

Spinach Dip with Veggies
1-12oz container of Sour Supreme
½ C vegenaise
1pkg of vegetable soup mix (I used Lipton)
1 box frozen chopped spinach, defrosted and drained

Mix all ingredients and let sit overnight. Serve with veggies

Sausage Rolls with Assorted Mustards adapted from http://www.vegcooking.com/recipeshow.asp?RequestID=902&Search=sausage+rolls

1 packet puffed pastry dough
Dijon mustard, to taste
2/3 package of Gimme Lean “Sausage”

• Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard.
• Wrap the pastry rectangles around “sausage” and bake at 425°F/220°C/Gas Mark 7 for 10 minutes, then cut each into several pieces.

For Dinner:

Roasted Celeriac, Cipolini Onions and Carrots (all produce from CSA)
2 small bulbs of celeriac, peeled and chopped into large chucks
4 large cipolini onions, chopped into large chunks
10 large carrots, chopped into large chucks
3 huge cloves of garlic
Salt and pepper
Olive oil to coat

Toss the celeriac, onions, carrots and garlic with the salt, pepper and olive oil. Bake at 425F for 45 min.

Mushroom, Lentil, and Wild Rice Timbales adapted from- http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html

1 large onion, finely chopped
2 large slices bread
2 cups mushrooms, quartered (about 10 large)
1/2 cup light silken tofu
3 cloves garlic, quartered
1 tablespoon sherry2 tablespoons water
1 cup lentils, cooked
1 tablespoon tomato paste
1/4 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme
3 fresh sage leaves minced
3 tablespoons cornstarch
1 teaspoon salt
1 cup wild rice, cooked
salt and freshly ground black pepper

Make ahead: 1 cup wild rice (about 1/2 cup before cooking)
Preheat oven to 350F.
Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.

Saute the onion in a non-stick pan until it begins to brown. Set aside.

Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy

Impromptu Mushroom Gravy adapted from- http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html

1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
3 fresh sage leaves minced
1 tablespoon nutritional yeast
1 teaspoon sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 cup plain soy creamer
salt and freshly ground black pepper, to taste

In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute. Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk the soy creamer and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

Vegan Green Bean Casserole adapted from http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html

Beans- I prefer to stick to what I had as a child, French style canned green beans however feel free to use fresh, frozen or regular canned green beans.

10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine’s No-Chicken)
1 tablespoon dry sherry
3/4 cup soy creamer

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping- Again, I stick to traditional and use plain ol’ french fried onions which I mix some into the beans and sauce and use the remaining to top it.

To assemble:
Put the green beans into an oiled casserole dish, mix with ½ the French fried onions and top with the remaining French fried onions. Bake at 425 F for about 15 minutes.

Organic Spiced Cranberry Sauce– Recipe can be found at http://foodietots.com/2008/11/20/organic-spiced-cranberry-sauce/

Cranberries from our CSA

1 12 ounce bag organic fresh cranberries, rinsed
1 cup apple cider
1/3 cup maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Instructions: Place all ingredients in a medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally, for 10 minutes. Berries will pop and burst. Don’t worry if it is still slightly runny, it will set up more as it cools. Remove from heat and cool; refrigerate until ready to serve. Makes the equivalent of one can, but tastes infinitely better! Enjoy!

Herb Pull Apart Rolls– adapted from http://www.cooksrecipes.com/bread/herb_pull_apart_rolls_recipe.html

1 (1/4-ounce) packet active dry yeast
1 cup warm water
1/4 cup melted earth balance
2 cups all-purpose flo
2 tablespoons granulated sugar
1 1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon dill

In a mixer bowl add yeast, warm water and sugar until bubbles start to form around the edges.
To the bowl add salt, thyme, oregano and dill.

Attach the dough hook to the mixer and turn to speed 2 and mix for 1 minute or until everything is well blended.

Now continue at speed 2 and add flour in 1/2 cup increments and mix for about 2 minutes, or until the dough is smooth and elastic.

Place the dough in a bowl and cover it. Place the bowl in a warm place and let it rise for about an hour or until it doubles in size.

Now punch the dough down.

Make sure you flour your work surface and rolling pin, and roll the dough into a small disk.
Divide the dough into 6 equal pieces and divide each piece again into 6 equal pieces and roll those pieces into 36 small balls.

Put three balls into each greased muffin pan and cover and let it rise in a warm place for about 45 minutes or until it doubles in size.

Preheat the oven to 400°F.

Bake for 15 to 20 minutes and then cool on a wire rack.
Makes 12 rolls.

For Dessert:

Vegan Pumpkin Pie – Adapted from http://veganvisitor.wordpress.com/2007/11/19/good-gourd/

1 1/2 cups canned Pumpkin
1 1/2 cups Soy Milk
2 Tablespoons Cornstarch
1/3 cup Brown Sugar, packed
Pinch of Salt
1 1/2 teaspoons Ground Cinnamon
1/2 tsp. Ground Ginger
1/8 tsp. Ground Cloves
Pinch Freshly Ground Nutmeg

In a large bowl, whisk together soy milk and cornstarch until smooth.Add the pumpkin, sugar, salt and spices; mix well.

To make Vegan Pumpkin Pie:
1 Vegan Pie Crust

Preheat the oven to 350ºF.Roll out to a single crust, dock the pastry with a fork and blind bake for 10 – 15, or until light golden in color.Prepare the basic custard and pour into the crust.Bake at 350ºF for 50 minutes.Allow the pie to cool completely before slicing

Fruit Cake Muffins from VegNews
Gingerbread Cookies

Horrible Blogger

Photo of the roulade from a few days before Thanksgiving (trial run)

I have been a horrible blogger lately with minimal photos and recipes. Things have been crazy busy with the holidays coming up and end of year for work so hopefully once the new year comes I will have more time to spend on blogging. I did however want to sum up Thanksgiving dinner:

Seitan Roulade
adapted from Vegan Yum Yum’s Recipe

2 Cups Vital Wheat Gluten
1/4 Cup Nutritional Yeast
1/2 tsp Salt2
1/3 Cups Warm Vegetable Broth
Mix gluten, yeast, and salt in a large bowl until well combined. Add the vegetable stock and gently mix with your hands until all of the dry mixture is moistened. You should have a soft, squishy, wet dough. Knead a few times, and agitate the dough by squeezing and pressing it.
Dump the dough out onto a large cutting board and use your fingers to press it out to a 12×18″ rectangle. If the dough is too springy, let rest for 15 minutes before rolling it out. Cut the dough into quarters.
Heat a large, non-stick skillet over high heat with some olive oil. Briefly pan-fry the seitan pieces until just barely golden brown on both sides. This gives color, flavor, and kick-starts the cooking process so your pieces will be easier to handle.
Set aside until you’re ready to roll up the roulades. Make the stuffing (I used a corn bread stuffing that I mixed with sauteed onions and red kuri squash)
Place stuffing on top of a piece of seitan, covering the whole surface. Roll up the seitan, stretching it to make as tight a roll as possible. Let the roll rest on the seam.
With kitchen twine or any cotton string you have, tie up the roulade so that it doesn’t unroll.
Repeat for the three other sheets of seitan. Place the tied roulades on a baking sheet covered in parchment paper. Lightly brush with olive oil. Bake at 350º for 30-40 minutes, turning half-way through, until golden brown. Let rest 5-10 minutes before slicing. Remove strings before serving!

For the side dishes we had:
Mashed Parsnips Topped with Caramelized Brussels Sprouts and Torpedo Onions
for the parsnips:

  • 20 small parsnips, peeled and chopped
  • 2 T earth balance
  • 1/4 c soy creamer
  • salt and pepper to taste

Boil the parsnips until soft. Drain. Add the earth balance and soy creamer to the pan and heat until earth balance is soft and melted. Return the parsnips to the pan and mash with a potato masher. Place in the bottom of a 9×9 casserole dish.

for the Brussels Sprouts and Torpedo Onions

  • 2 stalks of Brussels Sprouts, shredded
  • 3 torpedo onions (your standard red onion works fine as well)
  • 2 T earth balance
  • 1 T olive oil
  • salt and pepper to taste

Saute the sprouts and onions over high heat for 2-3 minutes in the oil and margarine. Lower the heat to medium and cook until caramlized (15-20 min). Spoon evenly over the parsnips.

Heat oven to 400F. Cover with foil and place in over for 10 minutes prior to serving.

We also enjoyed Fat Free Vegan’s Green Bean Casserole:


2 quarts water

1 tablespoon table salt (Alanna says it’s essential)

1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.


10 ounces mushrooms

3 cloves garlic, minced

generous pinch cayenne pepper

Salt to taste

Fresh pepper to taste

2 tablespoons flour

3/4 cup vegetable broth

1 tablespoon dry sherry

3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.


1 1/2 slices whole grain bread

1 tablespoon Earth Balance margarine

1/8 teaspoon salt

1/16 teaspoon freshly ground black pepper

1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

As well as Fat Free Vegan’s Double-Layer Pumpkin Cheesecake

Lastly I roasted some Red Kuri Squash and topped with a drizzle of VT maple syrup