Zucchini Lasagna

This gluten free take on a long-time favorite is a crowd pleaser for taste buds of all kinds! There's no noodles to worry about, and zucchini seems to always be on sale or your next door neighbor or friend at church is always giving them away, so its more cost effective too. Its also a better alternative for those wanting to jump-start their weight loss. Feel free to add more veggies like mushrooms, eggplant, onions, etc.

1 jar marinara sauce (no added sugar or oil, or very little olive oil)
1 lb firm water packed tofu, drained
Juice of one lemon
Salt to taste
1/2 tsp each garlic powder, onion powder, basil, and oregano
8 oz. spinach or greens of choice, chiffonde (you can use more if you wish)
1 - 3 Awesome Oat Burgers, crumbled (optional)
3 - 4 large zucchini, cut in half and sliced thinnly, lengthwise
1/2 cup raw cashews
3/4 - 1 cup water
2 Tbsp nutritional yeast
1/8 tsp turmeric
1/2 tsp salt, or to taste
1 tsp onion powder
Splash of lemon juice or pinch of citric acid

Spread a layer of sauce over a 9 x 13 glass or ceramic baking dish. Crumble tofu into medium bowl, and combine with lemon juice, salt, and seasonings. Prepare zucchini. Add cashews and remaining ingredients to blender and blend on high until there is no grittiness. Layer the Lasagna top top of the sauce in the following manner:

zucchini
tofu
oat burger crumbles (if using)
spinach
zucchini
sauce
tofu
spinach
zucchini
sauce
cashew sauce

Bake at 350 degrees F for 20 to 30 minutes, or until zucchini is tender, sauce is bubbly, and cashew sauce has begun to harden.

World Famous Chocolate (or Carob) Chip Cookies

This recipe was given to my mother by my dad's aunt out in California back in the mid-eighties. All I did was replace the eggs ands butter. Makes about one and half dozen cookies.

1/2 cup non-hydrogenated shortening or Earth Balance spread
1/2 cup organic cane sugar
1/2 cup brown sugar
2 Tbsp flaxseed meal
6 Tbsp water
2 tsp vanilla
2 1/4 cup whole wheat pastry flour
1/2 tsp salt
1 1/2 tsp aluminum free baking powder
1 cup chocolate or carob chips
3/4 cup chopped nuts (pecans are best, in my opinion)

Combine shortening, sugar, flaxseed meal, water, and vanilla in a medium mixing bowl, and beat with an electric mixer until well blended. Sift flour into liquid mixture, then add salt and baking powder and mix well. Stir in chocolate or carob chips and nuts. Drop my spoon fulls on to cookie sheet, and flatten out slightly. These cookies don't spread very far, so don't leave them highly mounded. Bake at 375 degrees for about 10 minutes or until tops are just set. Cool on wire rack.

Vegan Thanksgiving: It's Possible!

To me, Thanksgiving just isn't the same without stuffing and cranberry sauce! This stuffing recipe is very versatile, and you can substitute your favorite veggies like butternut squash, zucchini, sweet peas, mushrooms... you name it! You could also replace the turkey sometimes found in dressings with soy curls soaked in some chicken style seasoning and water or vegetable broth. This recipe is easily made gluten free by using gluten free bread or cracker crumbs in place of the whole wheat bread crumbs. Happy No-Turkey Day, and enjoy!

Quinoa Dressing

1 cup dry quinoa

½ cup water

½ cup vegetable stock or broth

1 cup finely diced celery

1 cup finely diced onion

1 cup diced carrot

3 cloves garlic, minced

1 cup whole wheat bread crumbs

1 tsp chicken style seasoning (http://reddirtvegan.blogspot.com/2011/09/bbq-soy-curls.html)

1 tsp sage

½ tsp thyme

½ tsp rosemary

Herbamare or salt to taste

1.      Bring water and vegetable stock to a boil in a 2 qt. saucepan. Add quinoa and simmer for 15 minutes or until no liquid remains.

2.      Meanwhile, sauté celery, onion, carrots, and garlic in a small amount of olive oil until carrots are tender and onions are translucent.

3.      In a serving bowl, mix quinoa, sautéed vegetables, and remaining ingredients. If you like it crispy, you can bake it in the oven for 10-20 minutes at 350 degrees until desired crispiness is reached. Serve with love!

Cranberry Sauce

4 cups fresh or frozen cranberries, (you can use dried sweetened cranberries, but cut the sweetener by 1/3 – ½)

2 cups water

1 - 1 1/2 cup xylitol 

1/4 1/2 tsp liquid stevia extract

1 Tbs orange peel, optional

1.      Bring water and sweetener to a boil over medium heat. Boil for 5 minutes.

2.      Stir in cranberries,  heat to boiling and boil for about 5 minutes or until cranberries pop. Adjust sweetness to taste. Cover and refrigerate about 3 hours or until chilled.

Southern Specialties: New Year Soup and "Buttermilk" Skillet Cornbread

New Year Soup
This soup is traditionally eaten on New Year's Day here in the South, and is believed to give one good luck in the coming year. I don't believe in luck, but I do believe eating greens and black-eyed peas any time of year will give you good health! You can use any green you wish in this soup, and you can also use dry black-eyed peas instead of canned; just increase the simmer time before you add the pasta.

1 large onion, coarsely chopped
2-4 cloves garlic, minced or pressed
1 tsp all purpose seasoning
8 oz. of dark leafy greens, cut into 2-inch pieces (kale, spinach, Swiss chard, turnip greens, etc)
1 15-oz. can diced tomatoes
1 can black-eyed peas, drained, OR 3/4 cup dry black eyed peas, soaked for 1 hour and rinsed
5 cups water
1 Tbsp chicken-style seasoning
1/2 tsp sage
3/4 cup pasta of your choice (I prefer brown rice fussili)
Salt to taste

Saute onion in a hot dutch oven over medium heat until soft. Add garlic and all purpose seasoning, and saute one minute more. Stir in greens, and cook until greens are wilted, stirring occasionally. Add diced tomatoes, black-eyed peas, water, chicken-style seasoning, and sage. If using dry black-eyed peas, simmer until peas are almost ready before adding pasta. If using canned, add pasta and simmer until pasta is al dente.

"Buttermilk" Skillet Cornbread
Sweet cornbread is a part of many traditional Southern meals, and no look at Southern cuisine would be complete without it. It is served with everything from chili  to soups and stews, from home style beans to black-eyed peas and mashed potatoes, and and topped with anything from butter to sorghum syrup (or both!). It is unfortunately packed with fat, cholesterol, sugar, and calories. All that changes with this gluten free vegan version of the Southern staple. A cast iron skillet seasoned with extra virgin coconut oil is highly recommended.

1 1/2 tsp baking yeast
1/2 tsp organic cane sugar, brown sugar, etc (this is food for the yeast and will be broken down by the time it gets eaten)
1 cup almond milk (or your choice of dairy free milk) whisked with 1 Tbsp lemon juice
1 1/2 cup stone ground organic cornmeal, such as Arrowhead Mills
3/4 - 1 tsp salt
1 Tbsp flaxseed meal
1/4-1/2 cup xylitol, molasses, or sorghum syrup (depends on how sweet you want it, I recommend tasting it before you put in the yeast to see if its sweet enough for your taste)

Preheat oven to 450 degrees F. Place a cast iron skillet in the oven to heat. Combine yeast and sugar in a bowl with just enough warm water to cover. Let sit until it begins to foam and bubble. Meanwhile, add lemon juice to almond milk and set aside.  Add cornmeal, salt, flax, and honey or xylitol to yeast mixture and  combine with wooden spoon. Add almond milk to mixture and stir until just combined. DO NOT OVER MIX. You may add more milk if the mixture seems dry. Remove skillet from oven and immediately pour the batter in the skillet. Return to oven, and bake for about 20 minutes, or until top dries and starts to crack and takes on a golden look.

Garlicky Oven Fries

Everybody loves fries... not everyone loves the copious amounts of fat and salt. Fries get a makeover in this low fat, baked-not-fried potato treat! Soaking the potatoes in hot water helps remove excess starch so the potatoes get crispy like real fries. This is a recipe I modified from Vegetarian Times magazine!

2 lbs russet or sweet potatoes, cut into 1/4-inch-thick wedges
1-2 tsp extra virgin olive oil or extra virgin coconut oil
4 cloves garlic, pressed
Salt to taste
Paprika
Nutritional yeast
Chopped fresh parsley (optional, but very tasty)

Place oven rack in lowest position, and preheat oven to 475 degrees F. Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl. Meanwhile, heat oil in a small saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon. Pour oil over potatoes, sprinkle salt, paprika, and nutritional yeast, and toss to coat. Arrange potatoes in single layer on a baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp. Meanwhile, stir parsley into reserved garlic, if using; sprinkle over fries. Season with salt if needed, and serve.

Sweet Potato-Broccoli Stratas

These easy individual casseroles are great for a dinner with friends or a romantic dinner for two, and are loaded with nutrition! You can even make them the night before and pop them in the oven half an hour before guests arrive. Makes 4 casseroles (this recipe is easy to cut in half if you're only cooking for two ;).

2 large sweet potatoes
Pinch of cardamom
1 bag broccoli florets, frozen
2 boxes Mori-Nu soft tofu
1 Tbsp flaxseed meal
1 Tbsp nutritional yeast
1/4 cup crushed crackers or chips of choice
1/2 tsp salt
1/4 tsp citric acid
1/2 tsp onion powder
2/3 cup frozen spinach, thawed and squeezed, or equivalent amount of pan-wilted fresh greens of choice

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, and wrap in foil. Bake for 30-50 minutes, or until they can be easily pierced with fork and spread open. Unwrap, and allow to cool for a few minutes. Halve and scoop out flesh into bowl. Add pinch of cardamom, and season with salt and all purpose herb seasoning if desired. Mash tofu in bowl with hands or fork in a separate bowl, then place in a fine mesh strainer or cheese cloth and drain as much liquid out as possible. You may need to gently squeeze or press tofu. Place back in bowl and beat with flaxseed meal until well mixed. Add spinach, nutritional yeast, salt, citric acid, and onion powder and mix well. Spoon tofu mixture evenly between 4 loaf pans, 4 souffle cups, or spread all of it on the bottom of one small glass casserole dish. Then, layer crushed crackers or chips over tofu. Next, layer sweet potato mixture, then layer with broccoli florets. Top with salt and nutritional yeast or vegan Parmesan, if desired. Bake 20 minutes at 375. Cool 10 minutes and serve. You may also unmold the individual casseroles and serve without the pan if you are using a nonstick pan. Enjoy!

Tropical Mango Sorbet

1 1/2 bag frozen mango (could substitute half of this with frozen pineapple)
1 can coconut milk
1/4 tsp stevia
1/3 cup xylitol
2 Tbsp lime juice
Shaved unsweetened coconut, toasted (optional)

Pulse mango in food processor until finely chopped. Add remaining ingredients and process until smooth. You can also reserve the 1/2 bag to add after everything is smooth and pulse to desired consistency to have a more chunky sorbet. Serve with toasted coconut, if desired. Store leftovers in the freezer.

Roasted Garlic Hummus

I had "help" with the garnish ;)

I love hummus, but so often it is drenched in oil. The hummus gets its rich flavor from roasted garlic, the only source of oil in this recipe; I just can't roast garlic with oil putting a couple teaspoons of extra virgin olive oil on it, its one of the only indulgences I allow myself! You can skip it if you want. You can add a little of the garbanzo liquid if you want the consistency thinner. Enjoy!

4-5 heads garlic
2-3 tsp extra virgin olive oil, optional
1 28-oz. can chickpeas (garbanzos), drained, or 1 cup dry chickpeas, cooked according to your favorite method
1/2 lemon, juiced
3 Tbs. tahini
Salt to taste

1. Preheat oven to 350 degrees F. Cut tops from garlic heads, and place heads on a large sheet of foil, drizzle with the olive oil, if using. Wrap garlic heads tightly in foil, and bake for 30-45 minutes, or until garlic heads feel soft through foil. Cool in foil.
2. Puree chickpeas 1 minutes in food processor, or until finely chopped. Add lemon juice, tahini, and water or chickpea liquid to desired consistency. Blend for 2-3 more minutes, or until smooth. Squeeze roasted garlic pulp from each clove into chickpea mixture, and pulse hummus several times to combine. Season with salt to taste. Place in serving bowl or spread it it in a thin layer over a serving tray. Garnish with paprika, basil, oregano, and marjoram.

Marinated Tofu Cutlets

Everyone is afraid of using tofu, usually because of hearing of others' bad experiences with it, or having a bad experience themselves. Its all about how you flavor it and cook it, as it is flavorless and will take on the flavor of whatever you season it with, making it extremely versatile.Tofu is an excellent source of calcium and protein. 

1 16-oz. pkg. extra firm water packed tofu, drained

¼ cup low sodium organic soy sauce or tamari

¼ cup vegetable broth, or ¼ cup water plus 2 tsp chicken style seasoning*

2 Tbsp fresh lemon juice (could also use lime or orange juice for flavor variations)

1 Tbsp blackstrap molasses 

1 Tbsp dark sesame oil

3 Tbsp nutritional yeast

1.      Wrap tofu in clean kitchen towel; press under cutting board using a case iron pan or other heavy weight on top for 2 hours. This is the most important step for the texture. Even if you don’t have time to marinate it over night, you will get the best texture this way. Unwrap tofu, and cut widthwise into whatever size and shape you need. Place in a single layer in container with lid.

2.      Combine soy sauce or tamari, vegetable broth or chicken style seasoning mixture, lemon juice, agave nectar, and sesame oil in a small saucepan. Bring to a boil, then pour over tofu slices. Cover, and refrigerate overnight, turning pieces at least once to ensure both sides are well-coated with marinade.

3.      Preheat oven to 400°F. Remove tofu slices from marinade, sprinkle both sides with nutritional yeast, and place on a non-stick baking sheet or in a glass Pyrex dish. You may need to spray it with a bit of Pam. Baking 20 minutes, turn slices, and bake 20 minutes more, or until browned.