Spinach & tofu stuffed pasta shells

Well I am still in limbo of a kitchen. BLAH! Its been an experience to have no kitchen sink, counter or cupboards. Basically I have a stove and a side board that holds all the important stuff. ( the popcorn popper is VERY IMPORTANT!) I am suppose to get the kitchen by the 5th of May, we will see. It feels like I have never had a kitchen in this house. I am not complaining...well okay maybe a little :P This pregnant lady is sick of lugging dishes up stairs and washing in the bath tub that is for sure. Anyhow I am super excited because I know when the kitchen finally gets here, I will be in heaven!!

Mark it on your calendars the Halifax crafters fair April 30th-May 1. Lots of cool things made by local artists! Its the week before mothers day, so bring mom and grandma!!

I recently came across the Daiya cheese at my local grocery store. Geesh I felt like I was living in the dark ages, with all the great recipes out there using it. I was so stoked to finally get to try it.  The only complaint I really have is that it has no nutritional value at all, but it is pretty tasty for vegan cheese :)

Spinach & tofu stuffed pasta shells

1 box of pasta shells- cooked according to package

Filling


1 block of tofu-crumbled
1 package of frozen chopped spinach- defrosted and drained
1 cup of Daiya mozzarella 
1/4 cup nutritional yeast
1 tbsp dried oregano
1 tbsp  dried basil
 2 tbsp olive oil
1 onion- small diced
4 -6 mushrooms- sliced
2 tbsp red wine vinegar
sea salt
freshly ground pepper


In a bowl combine tofu and spinach add yeast and herbs and stir.
With a pan saute onions and mushrooms in olive oil, deglaze with red wine vinegar.
Add onion and mushroom to tofu mixture. Season with sea salt and pepper.
Be generous with the salt!


Once shells are cooked stuff with filling. On a baking pan add about 1 1/2 cups worth of tomato sauce. Place shells on top and cook for 30 minutes at 350. When serving add heated tomato sauce to the top.

My little helper

future vegan chef

My little helper, she loves cooking. I think its funny when I am on the computer looking at food pictures reading other peoples blogs and she comes over and points "mama made that". It's great to start them early, knowing how to cook or participating in the kitchen duties.

Through Vegan MOFO I have discovered cool new blogs, I have yet to see something I don't want to try eat. It just so happened that I bought some tempeh last week and GoVeganMeow, uses it in her Goulash recipe. I am usually not a big fan of tempeh but this was YUMMY. I know its better for us then regular soy products (I think it has something to do with the fermentation of it). The only thing I did different was grate some zucchini in to the sauce and added a splash of balsamic vinegar.

So far, no snow. Which means we still are hanging out at the beach...even if we have to wear toques and mitts. I am hoping that I won't have to shovel my drive way until the end of December :/ Hope you had a great weekend!

There is still a few days left to enter the CSN gift card giveaway!

Italian Sausage Spaghetti

T

We had this for dinner tonight. J loves spaghetti, I probably make it once a week. When he was at the store he picked up some tofurky Italian sausage, and noticed the package has a pasta dish on it (using the sausages). He thought it looked yummy and asked me if I could make it. So I did :)

I use my basic TOMATO SAUCE recipe and added some dried chilies. The tofurky Italian sausages I cooked up separately. Not something I could eat often but once in a while they are good.

Vegan MOFO is in full swing and I have been enjoying reading a whole bunch of new blogs, checking out all this amazing vegan food going on out there in the world...its pretty cool. I am really digging Go Vegan Meow! all her recipes look SO GOOD! I can't wait to try out the homemade ravioli.

Seems like winter is creeping in, frost on the car windows and a trickle of snow fell yesterday.  Here come the toques, scarfs and mitts again out of the box. It is a challenge to post something everyday, mostly because when I make dinner its dark outside and getting a decent picture can be tough. Any tips would be greatly appreciated :)

I also made some focaccia bread...I intended to make bread sticks, but they turned more loaf-ish on the second rise.  O well...keep'n on the MOFO!

Pumpkin love and lasagna!

pumpkin lasagna

My favorite time of year...Autumn. The crisp air, fall colours, my birthday and Halloween! I picked up a pumpkin at the end of the elderly couples driveway the other day with hopes to make a soup or something? Then I was surfing for pumpkin ideas and I came across a pumpkin lasagna. It sounded like a great way to prepare it. So I thought I would give it a whirl...

The sauce is a basic tomato sauce but instead of oregano I used sage, it smells like thanksgiving dinner.

sliced pumpkin, sprinkled with sea salt and freshly ground pepper, drizzled with olive oil and roasted

 layers of pumpkin & fresh cilantro

pour some tomato sauce on top

layer of tofu ricotta

Roasted pumpkin

1/2 small pumpkin-peeled, cored and sliced
sea salt
freshly ground pepper
olive oil

spread pumpkin in a layer on a greased baking sheet, drizzle with olive oil and season.
bake at 375 for 20 minutes or until soft.

Tofu ricotta

1 pkg soft tofu
1 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp nutmeg
1/4 cup nutritional yeast
sea salt
freshly ground pepper

Mix everything in a bowl until it resembles ricotta.

I like pumpkin seeds so I kept mine and toasted them in the oven with the roasting pumpkin. Grind them up and sprinkled them on top of the lasagna. There is so many recipes with pumpkin, and they make great lanterns too!

 our pumpkin

Busy as a bee

Well I am sad to say that I forgot my camera for the catering gig :( I realized once I was already half way there...I wanted to turn around, but I didn't want to be late. DOH'. I think it went great, everyone seemed to love the food. It was a fun experience and I hope to do some more in the future. The wedding was beautiful and it took place on my friends family property, seaside of course!

I have been crazy busy...I have painted, packed, moved, cleaned and unpacked a four bedroom home on my own! I feel exhausted, but the end is almost near. It is SO much better to move out in one day apposed to taking one month!  We haven't had the best of dinners lately but I did manage to make this yummy summer tomato and zucchini linguine with fresh basil, accompanied with a vegan cheese toast :)

I think this has been the best summer in record (or at least a very long time) for Nova Scotia. I have spent quite a lot of time at the beach, when I am feeling stressed out I pack up the kids and walk down the street. Last night I went for a dip in the sea. It was so warm.

What do you do to get unstressed?

Knock someone's socks off : Lasagna

Some may say that lasagna has to have four cheeses, some say it has to have only one. The main point is "lasagna is a cheesy, scrumptious dish".

That is, until you make it with no cheese. I have tried several different versions towards making the perfect vegan lasagna. But this one takes the cake, or should I say the noodles!

A simple lasagna with big taste. I roasted eggplant and zucchini and used those vegetables as a layer.  I made a tofu "cheese" as part of the filling.  I also used my basic tomato sauce.

For the "cheese" topping I used a product by Earth Island- Vegan Gourmet ( the same company that makes vegenaise) I can get two meals usually out of one block....

Tofu cheese

1 block of firm tofu
1/2 cup nutritional yeast
1 tsp oregano
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/2 tsp garlic powder
2 tbsp apple cider vinegar
1 tbsp olive oil
1/4 cup water

Put everything in a food processor and blend until desired consistency.

Asparagus & Sundried Tomato Spaghettini with toasted Pine Nuts

I have been wishing for warmer weather these last few days...I broke down at the grocery store and bought tomatoes and basil.  Craving pasta, so I whipped this up tonight. I love how the sun stays out longer now, I can get some good light for picture taking :) We had chocolate cake for dessert, I didn't add the ganache, but I did swirl peanut butter through out the batter, and baked it in a loaf pan. Check out my little taste tester!

• cooked pasta ( I like whole wheat)
• 4 tbsp olive oil
• 4 cloves garlic-minced
• 2 tsp dried oregano
• 1/2 medium onion- minced
• 2 tbsp balsamic vinegar
• 1/4 jar of sun dried tomatoes- cut into strips
• 2 vine ripe fresh tomatoes-small diced
• 1/2 red bell pepper- small diced
• 1/2 cup water
• 1 small bunch of asparagus- keep the tips- chop the rest to go into the sauce
• 2 tbsp fresh basil
• 2 tsp chili flakes
• sea salt
• freshly ground pepper
• 1/4 cup toasted pine nuts

In a saute pan heat on medium high, add oil, garlic and onions. Saute for 3-4 minutes
add oregano, deglaze with vinegar. Add sun dried tomatoes and fresh tomatoes, bell pepper.
Add a little water at a time, just to make it juicy.
Throw the asparagus ends into the sauce, add basil, chili flakes, and season.

In a separate pan add a little water and a pinch or two of salt bring to a boil , cook asparagus tips.

Toast pine nuts in a pan until golden.

Israeli Couscous Salad

I love salads, and the weather is warming up... that means fresh local produce and the Hubbards Farmers Market! I know, I know I am a little early, as it is only March but all this sunshine is getting me excited for spring and summer.


I went to the bulk barn last week and bought enough beans and grains to last a month, which is good. I hate going to the grocery store. I feel like I am there WAY to much. If its not soymilk we are out of, its bread.
I have been looking into the soy milk maker machines...does any one own one of these? It must be a better product then the boxed stuff, I mean fresh milk at your disposal, and in 15 minutes?I would love to know if it is worth it.  


This is a great salad, it keeps well in the fridge. Make a big batch and take it to work for lunches.
The falafel patty you see in the background is a great addition...chickpea patty recipe

• 1 cup cooked Israeli couscous
• 1/2 cucumber- small diced
• 1 yellow bell pepper- small diced
• 2 green onions-minced
• 4 tbsp fresh cilantro-minced
• 1 lemon-juiced
• 3 tbsp olive oil
• sea salt
• freshly ground pepper

In a large bowl combine all ingredients, stir it up and enjoy!

Valentine's Lunch: Two-Shakes Minestrone Soup

Not only is this soup super tasty, its also really fast to put together. The important thing to watch for is that you keep it below the boiling point, otherwise the fresh veggies will turn to mush. The possibilities are endless with this soup, this is what I had in my fridge.

Come back and check my next post....butternut squash & lentils wrapped in phyllo as the main course

• 2 tbsp olive oil
• 1 leek-cut lengthwise and sliced
• 2 carrots - peeled and small diced
• 1 celery stalk-small diced
• 2 cloves garlic-minced
• 8 cups of water
• 3 tbsp tomato paste
• 1 tbsp dried basil
• 1/2 zucchini - small diced
• 1 cup small pasta-precooked
• 1/2 cup shelled edamame (soy bean)
• 1/2 cup frozen green beans
• 2-4 tbsp fresh parsley
• 1 tbsp balsamic vinegar
• 1 tsp cane sugar (organic)

In a large pot heat oil, add leeks, carrots, celery, and garlic saute for 4-5 minutes.
Add basil, fill pot with water, and add the tomato paste.
Simmer for 10 minutes Add remaining ingredients and simmer for 5 minutes.



Makes 8 servings

Tofu Cannelloni

This was a quick go to dinner for the family. Pretty simple, just saute up some veggies add a little crumbled tofu and Wa-La, you got yourself a stuffing for pretty much anything, I looked in my cupboards and had a box of oven ready cannelloni noodles, and in my freezer a tomato sauce that I made a few weeks ago. Which made me happy:)

• 2 tbsp olive oil
  
• 1 onion- small diced
• 3 cloves garlic
• 1/2 red pepper- small diced
• 1 cup broccoli florets
• 3/4 block of tofu-crumbled
• 2 tbsp balsamic vinegar
  
• 3 tbsp nutritional yeast
• sea salt
• freshly ground pepper

• tomato sauce 
• oven ready cannelloni noodles

In a saute pan, heat oil add onion and garlic saute for 3-4 minutes, add pepper and broccoli,saute until softened, add tofu, deglaze with balsamic, add yeast and season.
Stuff  into shells.
In a baking pan pour a little of the tomato sauce on the bottom, place stuffed shells in the pan, pour tomato sauce over top. Cover with foil and bake at 375 for 45 minutes.

Chickpea & Noodle Soup

,

There is something about a big bowl of hot soup, it warms the soul. Especially when the weather is chilly, which it has been lately. And now that we are getting closer to winter what better then to curl up on the couch with a warm blanket and a cup of hot soup:)

• 2 tbsp olive oil
• 1 onion-small diced
• 2 cloves garlic-minced
• 2 stalks celery-small diced
• 2 carrots-peeled, small diced
• 8 mushrooms- sliced
• 1/8 tsp celery salt
• 1 tsp dried oregano
• 1/4 tsp dried sage
• 6 cups of stock or water
• 1 can of chickpeas
• spaghetti noodles (broken into 3)
• 1 tsp of tamari
• 2 tsp of apple cider vinegar
• 2 tsp of brown sugar
• 1 tbsp of miso
• freshly ground pepper
• sea salt
• fresh parsley
• green onions

In a large pot on medium high heat add oil,onion and garlic saute until onions are translucent

add celery, continue sauteing for 3- more minutes. Add carrots, mushrooms, celery salt, oregano. and sage. Saute for 2 more minutes. Add water and chickpeas. Bring to a rapid boil, add noodles.

Simmer for 20 minutes or until noodles are cooked. Add seasonings, leave the miso for the last ingredient. ( remember not to boil the soup once you add it, as it will lose all its beneficial properties:)

Chili macaroni

One of the ultimate comfort foods!

• 4 tbsp olive oil
• 2 onions-chopped
• 2 cloves garlic-minced
• 2 tbsp chili powder
• 2 tbsp cumin powder
• 1 tbsp dried oregano
• 3 stalks celery- chopped
• 1 green pepper- chopped
• 1 jalapeno-minced
• 1 can diced tomatoes
• 3/4 cup water
• 1 1/2 cups kidney beans
• 1 1/2 cups black beans
• 1/2 can chipotle
• 1 cup corn kernels
• 1/2 cup TVP (optinal)
• 1 tbsp black strap molasses
• 1 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• sea salt
• freshly ground pepper
• 2 cups cooked macaroni

In a large pot, saute onions and garlic in olive oil, until translucent. 5 -7 minutes.
Add chili powder, cumin, and oregano. Saute for 3-4 minutes.
add celery, and green peppers saute for 2-3 minutes.
Add tomatoes, water, simmer for 10 minutes.
Add beans, chipotle, corn, and TVP, vinegar, molasses, paste and brown sugar.
Simmer for 1 hour, season to taste.

In bowls dived macaroni and put chili on top,
Garnish with tofutti sour cream, cilantro and avocado.