"Eggplant Lasagna" A moussaka inspired dish

Eggplant lasagna... That's what I'm calling it & it was delicious! I used eggplants and fresh basil from my garden to create this dish because my eggplant bushes are doing amazing things this year! Hope you will enjoy this random, improvised meal I made my family with your loved ones. Also... This is a reminder to ALWAYS write down everything as you cook. Even if you have no plan in the beginning. In fact my best recipes happen when I am just going with the flow and have no idea where I'm going to end up at!

Recipe:

3 medium or 2 large eggplants sliced 1/4" thick lengthwise (think lasagna noodles)

For the "meaty" sauce-

1 package of beefless crumbles (or 2 cups cooked lentils if you don't like vegan "meats")
1 tsp. Miso paste (soy sauce can be used if you don't have miso)
Greek seasoning blend to taste
1/2 dried mint flakes
Chopped fresh basil (about 6 leaves)
1 small onion diced
1/4 cup chopped Kalamata olives
6 oz. Fresh spinach
Red pepper flakes (optional)
Fresh cracked pepper & salt to taste
4 cloves of garlic, pressed
12 oz. Prepared tomato sauce

For the cheezy sauce -

2 Tbsp vegan butter
2 Tbsp flour of choice
1 tsp. Fresh lemon juice
2 cloves of pressed garlic
2 cups unsweetened plant milk
1 tsp. Dried Rosemary
4 oz. Vegan mozzarella

Topping-

4 oz. Vegan mozzarella
2 Tbsp. Nutritional yeast
1 tsp. Greek seasoning blend

Method:

1. Preheat oven to 400°

2. Combine all ingredients for "meaty sauce" EXCEPT the garlic and tomato sauce in a deep skillet over medium heat.  Once beefless crumbles are browned & onions are soft, add garlic and tomato sauce. Reduce to simmer & cover with a lid.

3. While the sauce simmers... melt your vegan butter and flour in a sauce pan over medium heat. Stir to combine. Once butter is melted, allow to cook one more minute to cook off the raw flour taste. Add you remaining ingredients and whisk to eliminate lumps. Allow to come to a boil. Reduce heat and let your sauce thicken for about 5 more minutes- it is ready when it coats a spoon.

4. Spray a 11×13 casserole dish with no stick spray of choice(or use vegan butter to coat). Layer in 1/4 the meat sauce, 1/4 cheeze sauce, cover with a layer of eggplants (think lasagna noodles). Repeat these steps until you end with a layer of meat sauce & cheeze sauce on top.

5. Sprinkle your topping over the eggplant lasagna. Coat tin foil with no stick spray (or vegan butter) to keep it from ripping your cheeze off when you remove it. Cover dish with tin foil (coated side against the cheeze).

6. Bake for 40 minutes. Remove tin foil and cook an additional 5 minutes until cheeze becomes golden.

Remove from oven & let cool at least 5 minutes before serving- it will be REALLY HOT, so have a glass of wine and relax before calling your family to dinner.

Makes 6-8 servings.

Cheezy Stuffed Shells

It's been 15 years since I made this dish. It wasn't vegan last time I made it for my family, so this was really an "experiment". It was fun cooking with my kids, stuffing the shells, tasting as we went along. In the end, it turned out great and it will not be another 15 years before I make it again! 

RECIPE: 

1 (12 oz) box jumbo shell pasta

1 (12 oz) jar artichokes, drain & chopped

6 oz. Fresh spinach, chopped 

6 oz. Mushrooms, chopped

10 kalamata olives, chopped & pitted

2 tsp. Minced garlic 

Salt & pepper to taste

24 oz. Marinara sauce of choice

8 oz. shredded Vegan mozzarella cheese 

For the tofu "ricotta":

14 oz firm tofu, pressed well

1/8 cup nutritional yeast 

1/4 cup (+/-) unsweetened plant milk 

1/8 cup Olive oil 

2 tsp. Salt

1 tsp. Minced garlic 

1 tsp onion powder

1 tsp Italian seasoning 

2 tsp. Fresh lemon juice 

Fresh basil (optional) 

METHOD: 

Preheat oven to 425°.

Prepare pasta, but make sure it is slightly undercooked because it will finish cooking in the oven. (Example- my directions said boil 14 minutes. I only boiled the pasta for 10 minutes).

Over medium heat, sautee your spinach & mushrooms . Season with salt & pepper to taste. 

Once they are tender, remove from heat & drain any excess water from the pan. 

Still cooking over medium heat, add 2 tsp. of minced garlic to your spinach and mushrooms and continue to cook another 2 minutes.

Pour spinach and mushrooms into a large mixing bowl. Add your artichokes and olives. Mix well. Taste & season if needed. 

In a blender, combine all ingredients for your tofu ricotta and blend until almost smooth. 

Mix tofu ricotta, veggies, and 1/2 of your vegan mozzarella cheese together in your mixing bowl. This is your filling for your pasta.

Stuff your pasta with the filling.

Grease a 11×13 baking baking dish. 

Pour a small amount of marinara sauce into the dish, just enough to cover the bottom of the dish. 

Place each stuffed shell into the dish, careful not to overcrowd your pasta. (Use 2 dishes if needed.)

Top your shells with marinara sauce. 

Bake for 25 minutes. 

Remove shells from oven & top with the other 1/2 of your vegan mozzarella cheese. 

Bake an additional 5 minutes to melt your cheese. 

Makes 24 - 28 shells (depending on how much filling you put in each shell). Serving size is 3-4 shells. 

The BEST vegan Sausage-less balls Ever!

What happened today, changed my life & upped my cooking a HUGE notch! I got a tip today about adding cream cheese to your Sausage-less balls to keep them tender. O-M-G!! I will NEVER make them any other way again!! 

Recipe: 

1 package LightLife smart sausage 

1 (8oz) bag vegan shredded cheddar style cheeze. 

1.5 cups Bisquik 

4 oz. Vegan cream cheeze 

1/2 tsp. chilli powder (optional)

Salt & pepper

Dipping sauce: 

Vegan ranch (or sour cream)

Hot sauce to taste.

Method:

1. Preheat oven to 425.

2. Combine all ingredients for Sausage-less balls in a large mixing bowl by hand (*plastic gloves makes this easier, if you have long nails)

3. Roll mixture into 1/2" balls

4. Place evenly on a greased cookie sheet.

5. Cook for 20 minutes, or until Sausage-less ballsare thoroughly cooked.

6. In a mixing bowl, combine vegan ranch & hot sauce to taste.  

7. Remove Sausage-less balls and serve immediately with spicy ranch. 

Makes 8 -10 servings

Greek Pinwheels

Merry Christmas Eve!! This is the best night of the year in pur family! The night when everyone gathers at my Grandparents house for finger foods, gift exchange, and quality family time. This is our holiday tradition ❤ 

Tonight I came up with something new to share with my family. Thankfully,  after many years bringing vegan food to our gathering, they have come to trust me & try it! I'm so lucky to have a family who is open minded and loves my food! 

Now, on to what you really came for...

Recipe:

1 (13.2 oz) package of refrigerator puff pastry 

1 cup shredded spinach

1/2 cup chopped sun dried tomatoes 

10 kalamata olives ,pitted & chopped

1/2 cup Vegan mozerrella 

1/3 cup vegan butter, melted

Greek seasoning 

Chopped parsley (optional)

Method:

1. Preheat oven to 425.

2. Roll out your puff pastry.

3. Top with spinach, sun dried tomatoes, olives, & vegan mozerrella cheeze. 

4. Roll pastry up tightly.

5. Wrap in plastic wrap & place in refrigerator for about 20 minutes 

6. Grease a baking sheet

7. Cut cold pastry into 1/3" strips

8. Place each piece on your greased baking sheet.

9. Mix Greek seasoning with melted butter. 

10. Brusheach piece with Greek butter.

11. Bake about 20 minutes, or until golden brown. 

12. Sprinkle with fresh parsley before serving .

Makes 16-20 pieces.

Easy Chick'n & Dumplings

I grew up in the south eating my Grandma's Famous Chicken and Dumplings. Every get together we attended she was in charge of this dish & the collard greens. No One else was allowed to touch that dish. This has been the one dish I hesitated to "veganize" because I thought my family would not approve of me attempting to make her famous recipe - in any form. 

Let me start by saying, this is not my Grandma's recipe. I cannot make handmade dumplings as delicate and perfect as she did - I have tried, but she has a talent there that no one can match. I decided not to copy her recipe. Instead, I decided to make this dish the most simple and quick way I could because this blog is about how to feed your family vegan meals on a budget and as quick as possible. I used all the "cheater" products I could & I'm not sorry. My husband and family loved this & appreciated how quickly I got them a hot meal on this freezing Winter day. It's not the old fashion way, but it's the way that I make it now. 

Recipe: 

1 (24 oz.) box of frozen flat dumplings - do not thaw. 2 (8 oz) Tofurky slow roasted chick'n 2 (32 oz.) boxes of Vegetarian Chichen broth* 2 bouillon cubes 1/2 cup of vegan protein broth to thicken** 1 tsp onion powder

salt & pepper to taste

Method:

1. Heat vegetarian chicken broth, vegan protein broth, salt & pepper, onion powder, and bouillon cubes to rolling boil over medium high heat.

2. Add your dumplings about 10 at a time. Stir after adding each batch of dumplings. Stir several times while cooking to keep them separated. Do not reduce heat.

3. Cook about 10 minutes- until dumplings are tender. You may need to add some water as the dumplings cook to make sure there is enough liquid to cook the dumplings without burning the dumplings at the bottom of the pan.

4. Add Tofurky chick'n. Stir to combine. Cook about 2 more minutes and serve.

Makes enough for 6 -8 servings.

* If you cannot find vegetarian chicken broth - use enough bouillon cubes and water to make the 32 oz. of "chicken" broth

** I found the vegan protein broth at Walmart. It should be easy to find anywhere, but if you cannot find the vegan protein broth, you can take about 1/2 cup of the hot liquid from your pot and mix with 2 tsp. corn starch. Once this mixture is smooth, return to the pot. This will thicken your "soup".

Vegan Southwestern Frittata

This is my new, absolutely favorite recipe!!! So easy to whip up using any veggies you have on hand. Easy brunch meal for company or just a weeknight dinner. Trust me... this is your new favorite recipe!!

Recipe:

Filling -

14 oz. LightLife vegan sausage
1 cup butternut squash
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (optional)
2 cups chopped kale
8 oz. Baby bella mushrooms
15 oz. black beans, rinse & drain
11 oz. Corn, rinse & drain
Salt & pepper
Chili powder (optional)
Paprika
Cumin
Olive oil to cook

Also -

4 oz. Vegan cheddar cheese

"Egg" mixture-

2 cups garbanzo bean flour
2 cups veggie broth (or water)
2 Tbsp nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Indian black salt (optional)
Salt & Pepper to taste

Amazing sauce -

1 (10 oz) can rotel w/ green chillies
1 cup butternut squash
4 oz. Vegan cheddar cheese
1/4 cup vegan sour cream
Salt & pepper

1. Preheat oven to 425°

2. Cook all filling ingredients together in a large non stick pan over medium high heat until tender.

3. Spray 11×13 casserole dish with no stick spray.

4. Pour filling into the pan. Add 4 oz. Vegan cheddar cheese.

5. Combine all ingredients for the "egg" mixture in a mixing bowl. Use a whisk to break up any lumps.

6. Pour "egg" mixture over filling & stir to combine well.

7. Put casserole dish in the oven for about 30 minutes.... check starting at 20 minutes.

8. While the frittata is cooking, boil your 1 cup of butternut squash in a small pan over medium high heat until tender.

9. Once the butternut squash is tender, drain well and add to a high speed blender.

10. Add rotel, 4 oz.of vegan cheese, and vegan sour cream to the blender.

11. Puree sauce until smooth. taste. Add salt & pepper to taste.

12. Heat "amazing sauce in a small sauce pan before pouring over frittata.

13. Remove frittata from oven. Allow to cool a few minutes.

14. Serve frittata topped with "amazing sauce".

Makes 8 servings (maybe... this NEVER survives 4 hungry people at my house).

Chic pea Omelet

As an Events Manager, I have to plan menus with clients every week.  Unfortunately, most menus are not cruelty free 😐. Last Sunday, at a lady's brunch, I got to plan a vegan meal for a breastfeeding mama. She was a soy free vegan, so I personally prepared her meal to make sure her dietary needs were met completely. As much as I love my team, they don't always have a clear picture of veganism. Best to do it yourself when it's this important. 

I made this Chicpea Omelet stuffed with portabella mushrooms, onions, colorful bell peppers, spinach, Follow Your Heart vegan cheese, and topped with fresh sliced tomatoes and chives. I served this with Annie's all natural organic biscuits (which are accidentally vegan!) and a parfait made with coconut milk yogurt and fresh berries. When the brunch was over, she thanked me for a great meal. This really made my day! 

As a vegan, you never know what kind of meal you will be served at a function. I have had amazing chef created dishes with fruit sorbet as desert... I have also been served salad covered in ranch with rice mixed with spaghetti sauce served with chocolate cake (the same non vegan chocolate cake served to everyone else). I was very happy to have made this event special for this mama. 

RECIPE:

1 1/2 cups chic pea flour

1 1/2 cups water

1/2 tsp. Garlic powder 

1/2 tsp. Onion powder 

1/2 tsp. Turmeric 

2 Tbsp. Nutritional yeast 

Indian black salt to taste(optional)

Salt & pepper

Vegan butter

2 large Portobello mushrooms, sliced

1 Tbsp. Cornstarch 

1/2 cup mushroom or vegetable broth

2 small bell peppers, sliced

1 purple onion, sliced

4 cups of spinach, sliced 

Vegan cheese (optional)

4 roma tomatoes, sliced

Fresh chives 

METHOD:

Mix chic pea flour, water, garlic powder, onion powder, nutritional yeast, turmeric, Indian black salt (or regular salt) and pepper in a mixing bowl until smooth. 

In a medium sized skillet over medium heat, melt enough vegan butter to coat the bottom of the pan. 

Pour about 1/4 the chic pea flour mixture into the skillet.

Allow the omelette to cook, undisturbed, until it "sets" (becomes solid).

Remove pan from heat. 

Use a dinner plate to cover the pan.

Flip the pan over into the dinner plate to remove your omelette from the skillet.(This is the easy way to flip your omelette without tearing it up). 

Place empty skillet back over medium heat. 

Add a little more vegan butter to coat your skillet. 

Slide your omlette back into the pan.

Cook about 2 more minutes. Do not overcook. Omelette should still be able to fold without breaking. It should appear be light & fluffy. 

Repeat with your next 3 omelettes. 

Set your omlettes aside and prepare your filling.

In deep skillet over medium high heat, sautee sliced mushrooms with a little vegan butter. 

When mushrooms are browned, sprinkle with cornstarch and add broth.

Cook mushrooms in broth until a "gravy" forms. Add salt & pepper to taste. 

Set mushrooms aside. 

Sautee onions, peppers, and spinach together until they are tender. 

Set aside.

ASSEMBLY:

Lay your omlette on a plate

Put your cheese on one side of the omelette 

Layer 1/4 the mushrooms over your cheese

Top mushrooms with 1/4 of your onions, peppers, and spinach 

Fold your omelette over the vegetables 

Top omlette with sliced tomatoes and chives

Repeat until you have 4 vegan omelettes 

**Makes 4 omelettes**