Note: you can eat this by itself or with any kind of meat
Attendees:
2 eat plant based food and 10 eat both plant based and animal meat based food.
What did we make?
1. Two lasagnas in a 7.5 x 7.5 square dish
2. Fruit with nut cheese cream and store bought cranberry orange cake
3. Spring mix vegetable salad with bell peppers and tomatoes in sage, olive oil, rice vinegar dressing
To Make Vegetable Filling
1 pack tofurky (Italian flavor)
1 pack chicken-free strips
4 vegetarian hotdogs
10 leaves sweet basil
1 t rosemary minced
1 and 1/2 T fresh oregano minced
1/2 orange med. bell peppers
8 small bella mushrooms
1 t hot sauce
2 c marinara sauce flavored with garlic
1/8 c cornstarch
To Make Sauce for The Bottom Layer
1 and 1/2 c marinara sauce
1/4 c cornstarch
To Make Tomato Layer:
1/4 c olive oil
1/2 tsp fresh chopped thyme leaves
salt to taste
8 roma tomatoes sliced in 1/8 - 1/4 in. pcs. Procedure:
Combine tomatoes with salt, oil and thyme
To Make Eggplant layer:
1/4 c olive oil
1 big eggplant sliced into thin pcs. lengthwise
1 T salt
1 tsp fresh chopped thyme leaves
Procedure:
Sprinkle eggplant with salt
let stand for 30 min.
wash the eggplant
squeeze water out of the eggplant until water is not salty anymore
Set aside.
Spinach Layer:
1/8 c olive oil
salt to taste
16 oz. thawed frozen spinach (water squeezed out)
Procedure:
Squeeze water out of the spinach
combine spinach with oil and salt.
Set aside
Cashew Sauce:
1 and 1/2 c cashews
1/2 c pine nuts
1/4 of the sweet yellow pepper
5 c water
salt to taste
1 t garlic powder
1/4 c nutritional yeast Procedure:
Blend all ingredients in a powerful blender ( blendtec etc.)
Salad Dressing:
olive oil
key lime juice
rice wine vinegar
sage minced Procedure:
Mix together well.
Other Food Items:
1 pack almond cheese
Walkthrough:
Slice the eggplant lengthwise, salt, rinse and dip in the olive oil mixture
Slice the tomatoes in thin slices and dip in the olive oil mixture
Thaw the frozen spinach and dip in the olive oil mixture
Make the vegetable protein filling
Layer the eggplant at the bottom of the baking pan
Add the spinach on top
Add the tomato sauce on top
Add 3/4 c almond cheese
Add the vegetable filling
Drizzle the nut cheese sauce
Sprinkle some more cheese (optional: add tomato slices on top)
Bake in a pre-heated 350 degrees F oven for about 40 minutes
1 pack Helen's Organic veggie ground soy protein
(or you can use 1/2 c tvp plus 1/2 c water plus pinch of rosemary and cumin)
3/4 c red onions diced
2 T red bell pepper chopped
1 and 1/2 T carrots chopped
1 T cilantro leaves chopped
salt to taste
2 T olive oil
Tortillas
3-4 flour or corn tortillas
Garnishes
Finely sliced 1/3 iceberg lettuce
1 avocado
Procedure
Put the oil in a hot pan
Add the diced onion
Saute for 1 min.
Add the soy protein
Cook for about 2 -3 min.
Add the carrots
Saute
Add the red bell peppers
Add the cilantro.
Serve in a warm soft corn (or flour) tortilla with pineapple salsa
To Assemble
heat the corn tortilla in the microwave for 10 seconds
Add the filling on top
Add the salsa
Add the lettuce
Add shredded Mexican cheese
(or other kinds of cheese)
Sprinkle some chopped cilantro
Add some avocado slices
Squeeze some lime juice on top (optional)
Add taco sauce or salsa verde on top if you prefer to do so.
I gave a cooking class yesterday (7-23-14), and everyone did their stir fry. Each did it differently.
This is the dish I made from the ingredients that was left over. The rest of the story will be in my main blog, junejourneytolife.blogspot.com (aka livingwordsjourneytolife.blogspot.com)
Stir Fry: Vegetarian
Ingredients
4 thin asparagus cut into bite size pieces
1/4 c red cabbage sliced thinly
5 strips red, green and yellow peppers
4 basil leaves sliced
1 T green onions
1/2 c broccoli sliced
1/4 c cauliflower sliced
5 squares fried bean curd
3 strips seitan (wheat gluten fried with garlic and light soy sauce)
1 T soy sauce or Braggs Liquid Aminos (no salt)
1/2 c T water
1/2 tsp sesame oil
3-4 pieces anchovies (optional)
1/4 tsp sesame oil
1 small crimini mushroom sliced
1/2 c spinach
1/8 c mixed corn, lima bean and green beans frozen thawed
1 T red onion sliced
1 T garlic chopped finely
1 T chopped ginger
1 T mixed nuts
salt to taste
3 T olive oil
1/2 tsp 'slap ya mama' seasoning (or combine of peppers and garlic)
(or according to taste)
Procedure
Heat a wok on the stove with medium to high heat
Put the water
Add all remaining ingredients
Cook until most of the water has evaporated
Turn off the stove when the veggies are still crisp (but cooked)
Serve warm
Enjoy
Note: This stir fry can be adjusted for vegetarian, vegan, raw, bland or other diet related requirements
For Customized Recipes, Contact June: 972-251-0231
