Gluten-Free Lasagna with Tofu, Spinach, and Fairytale Eggplant

Ingredients:
2 jars Wholefoods fat-free pasta sauce
1 package gluten-free lasagna noodles, uncooked
1 package firm tofu, crumbled (and mixed with nutritional yeast, salt and pepper)
1/2 cup nutritional yeast
1 package frozen spinach
2 cups roasted eggplant (seasoned with olive oil, salt and pepper)
1 package Daiya mozzarella

For the layers: Start with sauce, then gluten free noodles, crumbled tofu, Daiya mozzarella, spinach OR roasted eggplants, the more sauce. You should make three layers. Then dig a small well in each corner and add about 1 cup (total) of boil water.

Cover with foil, poke a few holes, bake at 400 for an hour, or until very bubbly. Allow to rest for an hour, then serve.

Coconut-Cashew Curry with Chickpeas

Again, we borrowed adapted a recipe from Serious Eats. Delicious, seriously, delicious.

1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp curry powder
1 TBL Earth Balance or oil
1 small onion, finely minced (about 1 cup)
4 cloves garlic, minced
1 TBL fresh ginger, grated on the medium holes of a box grater
1 small red or green chili, finely chopped (or a jalapeno…)
1 tsp cayenne
1/2 cup cashew nuts
half of a 14-ounce can coconut milk (i.e. 7 oz)
3 cups of cooked chickpeas (or 2 cans, drained and rinsed)
1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
Kosher salt
1/4 cup fresh juice from 3 to 4 limes
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped

Heat oil/buttera large saucepan over medium-high heat until melted, then add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan. **optional, you can blend this now, but we didn’t.**

Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in cilantro. Serve with rice or naan and garnish with extra lime wedges and cilantro.

Spinach Enchiladas

This is a sad story. I wanted to show you a picture of the enchiladas plated with black beans and beet salad, but when setting up the shot, the plate slipped and the food spilled all over the couch. So just imagine 🙂

For the sauce: Blend together 2 cups canned tomatoes, 1-2 jalapenos, 1 small red onion, 4-5 garlic cloves, and 3 TBL tomato paste. Transfer to a pot and bring to a boil. Reduce heat to simmer and cook about 15 minutes. Stir in 1 cup vegan cheese and stir until well combined. Add salt and pepper to taste.

For the enchiladas: Slightly heat corn tortillas so that they are easy to roll. Steam spinach (or use thawed frozen spinach). Prepare a baking dish with a little olive oil on the bottom. Roll up enchiladas and pour sauce on top. Sprinkle with extra vegan cheese if desired. Cover with foil and bake at 400 F for 10 minutes.

Vegan Gluten Free Pizzas

We used Bob’s Red Mill gluten free pizza mix and it was fantastic! The full mix makes a lot of dough, so we made two small pizzas and saved a third in the freezer. Usually we prefer a thinner crust, so next time we’ll try for 5 or 6 portions. One pizza has sundried tomatoes, spinach, mushrooms, and Daiya mozzerella. The second has fresh tomato slices, Daiya, basil, and vegan pepperoni.

Greek Casserole

This is a good casserole for breakfast or anytime. It’s easy to throw together on Sunday night and eat it for lunch all week!

1 package frozen spinach
1 pound potatoes, chopped into 1/2 inch cubes
1 16 oz can chickpeas, drained and rinsed
1 cup plain, unsweetened soy yogurt
1/4 cup lemon juice
1 red onion, diced
3 garlic cloves, minced
1/2 cup sliced olives (Kalamata)
1 medium tomato, chopped
1/2 TBL parsley
Salt and pepper to taste
olive oil for greasing the baking dish

Preheat oven to 400 F. Boil chopped potatoes (or cook in the microwave) until tender. Drain and set aside.
While the potatoes are cooking, saute the red onion and garlic with the spinach. Season with salt and pepper to taste.

Mix together the yogurt and lemon juice.

Prepare a 9 x 13 inch baking dish with a little olive oil. Layer half of the ingredients in this order: (drained) potatoes, spinach mixture, chickpeas, yogurt, and olives. Repeat the layering and finish with tomatoes and the parsley. Cover with foil and bake 30-45 minutes.

Spiced Green Beans and Stuffed Sweet Potatoes

For the green beans:
1 lb green beans, ends snapped off, and cut into 1-inch pieces
1 cup tomatoes (about 2 medium), chopped
2 garlic cloves, minced
1/2 cup red onion, diced
1 tsp fresh ginger, minced
1/2 tsp red pepper flakes
1/2 tsp hot paprika
2 TBL olive oil
2 TBL water
salt and pepper to taste

Heat oil and saute onions and garlic until onions are soft. Add tomatoes, ginger, spices, and water. Cover and cook about 10 minutes, until tomatoes are very soft. Add green beans and cook 20 minutes. Remove cover and cook another 5-10 minutes on low, until some of the extra liquid has evaporated.

For the sweet potatoes:
1 large sweet potato
1/2 cup spinach (frozen is fine)
1/2 cup white beans, drained
1 garlic clove, minced
1/2 cup red onion, diced
7-8 kalamata olives, sliced
olive oil for cooking
Earth Balance

Preheat oven to 400 F and prepare a baking sheet with foil. Cut the sweet potato in half, long-ways. Generously rub the sweet potato halves with some Earth Balance and place open-side down on the foiled baking sheet. Bake 25-30 minutes, then remove from oven. They should be very soft.

While the sweet potatoes are cooking, prepare the filling. In a pan, saute the garlic and onions in a little olive oi. Then mix in the spinach and white beans, stirring well to mash up the beans. Remove from heat and set aside to cool.

Let the sweet potatoes rest for a few minutes, then scoop out the insides and add to the spinach mixture. Mix very well, so that all ingredients are combined. Then carefully spoon the filling back into the potato skins. Press gently to pack all of the filling in. (If you have extras, you can bake it up in a separate container!) Top the sweet potatoes with the sliced olives. Bake an additional 20 minutes at 400.

Roasted harissa potatoes and chickpea curry

For the potatoes: preheat oven to 450, chop 3 yukon gold potatoes into 2-inch pieces. mix together 1 small onion diced, 1/4 cup harissa, potatoes, and water to cover. sprinkle with smoked salt. bake 50 minutes or until most of the liquid is absorbed.

For the curry: dice 1 onion and sautee in olive oil. chop 2 TBL ginger and 2 TBL garlic, and 1 tomato add to onions, and cook for 2-3 minutes until very fragrant. add 2 tsp cumin, 2 tsp coriander, and 4 tsp madras curry powder. season with a little salt. add 1 drained/rinsed can of chickpeas, 3 cups frozen spinach, and 3 cups broccoli. add about 1/4 cup water if needed. cook covered on medium heat 10 minutes, then reduce heat to simmer for 30.

Vegan spinach and potato enchiladas

Ok, enchilada with chili and vegan slaw of awesomeness. It’s a complete meal.

For the enchiladas:
Preheat oven to 400.
Saute 1 onion and 2-3 garlic cloves with about 3 cups of spinach (I used frozen). Meanwhile, boil and mash two smallish potatoes. Season with salt and pepper.

For the enchilada sauce: blend together 1 can (small) chilies in adobo sauce, 3 cups of water, 4 garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp sugar, 1 TBL vinegar, salt and pepper. Blend until very smooth. Then blend in 2 TBL cornstarch.

Pour 1/2 inch of sauce into a large baking dish (9 x 12 is good). Then roll your enchiladas, this should make about 10 with small corn tortillas. Pour additional sauce on top. Bake about 15-20 minutes or until crisp.

Spiced red lentils with cabbage and spinach AND potato-cado salad

For the cabbage and spinach: Heat Earth Balance in a dutch oven and add 1/2 tsp mustard seeds, allow the seeds to pop. Then add 1 diced onion with 2 garlic cloves and saute 1-2 minutes. Add ginger, cumin, and turmeric. Add 2 cups cabbage and 2 cups spinach. Cover and cook on medium-low for 1 hour until soft. Do not add water.

For the lentils: Saute 1 diced onion with 3-4 garlic cloves and 1 inch of chopped fresh ginger. Add 1 TBL paprika, 1 TBL cayenne, and 1/2 tsp turmeric. Add 2 cups red lentils, 6 cups water, and 1 faux chicken bullion. Bring to a boil, the cook covered on medium until lentils are soft. Uncover slightly and allow lentils to thicken about 30 minutes. Add salt to taste.

Serve with potato-cado salad.

This picture sucks, which is the main reason I didn’t give this dish its own post. Sorry about that.

Chop 4 yukon gold potatoes and boil 10-15 minutes until tender. Drain and rinse in cold water.

While the potatoes cook, chop 4 TBL fresh cilantro, 1/2 cup white onion, and 1 ripe avocado. Pour 2 TBL lemon juice and 2 TBL white vinegar into a small bowl and season generously with salt and pepper. Add onion and cilantro and mix well.

When the potatoes are done, mix them together with the avocado and salad dressing. Refrigerate at least 4 hours.