Plant-based Eggplant Marsala, low fat

While visiting relatives in Las Vegas during the thanksgiving holiday we had the good fortune to dine at one of the great Italian restaurants there. We ordered eggplant Marsala and enjoyed it very much.  It is eggplant "steaks" in a mushroom sauce which has a complex, tangy taste due to the lemon juice and wine.  Now that we are back home, we couldn't wait to try making it without fat. It turned out fabulous. I borrowed from two recipes posted at SparkRecipes, one by Frenchifal and the other by Ffrench15 and I also mimicked the version we enjoyed on thanksgiving.

Since I didn't have any Marsala wine, I actually used Chianti in this and it turned out well.

Eggplant Marsala

Serves 4

Ingredients:

1 eggplant
1 cup Chianti
2 cups vegetable broth
1/4 cup lemon juice
2 cups sliced brown button mushrooms
1 cup shiitake mushrooms, whole
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon Bragg 24 herb seasoning
Sea salt for dredging, 1/4 cup or so
1/2 cup almond milk
2 tablespoons whole wheat pastry flour
1/4 cup flax seed meal
1/4 cup breadcrumbs, whole grain low fat
3 tablespoons fresh parsley
1/2 lb pasta (alternate: serve over brown rice)
6 paper towels

Step 1: Peel eggplant, cut off ends and slice into 4 thick slices the long way (or more depending on size of eggplant). Dredge in salt and press between thick layer of paper towels for 20 to 45 minutes.

Eggplant, peeled and sliced into thick steaks

Eggplant ready for breading in flax seed meal mixture

 Step 2: Rinse slices and pat dry. Coat with mixture made of bread crumbs, flax seed meal and 1/2 teaspoon Bragg 24 herb seasoning. Brown in nonstick skillet without oil, 5 minutes per side or until golden brown and tender.  Alternate method, place under broiler for 4-5 minutes per side.

Breaded eggplant

Eggplant breaded and ready to broil

Broiled eggplant in Marsala mushroom sauce

Step 3: Slice mushrooms and arrange in nonstick skillet. Cook over medium-high heat until golden. Add broth, wine, lemon juice, minced garlic, rosemary and Bragg seasoning. Simmer while eggplant and pasta cook, or about 10 minutes.
Step 4: Prepare pasta according to package directions. Do not rinse. Set aside.
Step 5: Combine flour and milk, stir with small wire whip to remove all lumps. Add mixture to wine sauce and simmer for two more minutes until thickened.  Add eggplant steaks to sauce and if necessary simmer until fork slides easily into the eggplant.  Sometimes broiling, although providing a nice brown finish will leave the insides not completely cooked.

Add fresh parsley last

Step 6: To serve, place 1/2 cup or so of pasta on each plate. Spoon 1/4 cup of sauce over it and then lay an eggplant slice over. Spoon enough additional mushroom sauce over the eggplant to cover. Garnish with parsley.

Serve eggplant Marsala with a dark green vegetable like broccoli

Butternut Squash Ravioli

Sometimes I like to dig up old recipes and re-post them so they will be easier to find:

One of my favorite entrees at a local Italian restaurant was the butternut squash ravioli but it seemed to be prepared with a lot of butter and swimming in olive oil. So good and garlicky though, I knew it would be worth a try to develop a version we can sink our plant-based teeth into.

My daughter and I came up with this recipe last night for dinner and it was declared "blog-worthy" by the big cheese, our resident connoisseur of fine food. I am pleased with the way it turned out and am happy to share it with you.  I am certain I can never go back to the oily version now that we have this recipe.

For your music tonight, try listening to "Bitter Sweet Symphony" by The Verve.

Plant based Butternut Squash Ravioli without added fats

Recipe for PBNAF Butternut Squash Ravioli

Filling ingredients for ravioli:
1/2 box soft silken tofu
2 1/2 cups baked butternut squash
3 large cloves garlic, minced fine
1 teaspoon Bragg Herb Seasoning Mix
1/2 teaspoon salt
1/4 teaspoon White pepper
3 tablespoons orange juice
1/4 cup baby bok choy, remove leafy portions and mince very fine

Place first seven ingredients into food processor or strong blender to combine. Stir in the minced bok choy.
For the ravioli, we use Twin Dragon Gyoza Wrappers. One package will make enough to serve 6, but you will have some filling left over.
Place one wrapper on your work surface and put 2 teaspoons of filling in the center, wet the perimeter using your finger that has been dipped into water. Fold the wrapper in half and pinch shut. Set these aside while you make the sauce.

Ingredients for savory orange sauce:
1/3 cup orange juice
1 1/2 tablespoons cornstarch
2 cups water
2 teaspoons vegan bouillon, chicken flavour
1/2 teaspoon rosemary
White pepper to taste

Combine orange juice with cornstarch in small bowl, using wire whip to ensure no lumps remain. In small saucepan or skillet bring water to a simmer and add all the other sauce ingredients, including orange juice mixture. Bring to boil and simmer for one minute.  Turn off the heat and let it sit while you cook the ravioli.
Bring 6 quarts of water to a rolling boil, turn down heat to a simmer and add all the ravioli at once.  When they float to the top they are done. (It should just take a few minutes.  Do not let them cook at a full rolling boil as this will likely tear the delicate skins.)
Scoop them up with a wire mesh spoon and plop into a large serving dish with a little sauce at the bottom to keep them from sticking.  Continue to add sauce as you pile on the ravioli.
I used half a butternut squash for the filling, and then just diced the other half into bite-sized cubes and set them into the saucy ravioli dish.

Serve with a great big salad.  We have been enjoying the salad dressing made by Walden Farms.  Fat Free, Dairy Free--they do a good job.

Stuffed Eggplant

If you want something a little different then lasagna, you might want to try this—thinly sliced eggplant rolled around a vegan ricotta cheese filling and topped with a diced tomato sauce.

Eggplant wrapped around vegan ricotta cheese filling

2 eggplants, sliced thin (3/16")

Cashew Ricotta

Vegan Cheddar Cheese, optional

Tomato sauce or petite diced tomatoes with italian seasoning

This paired well with lightly steamed kale as a side dish

Ingredients for Cashew Ricotta (place in Vitamix Blender):

1 cup cashews

1/2 cup hot water

1/4 cup lemon juice

1/4 cup nutritional yeast

2 large cloves garlic

1/2 block firm tofu, about 1 cup

1 1/2 teaspoons dried basil

1 teaspoon salt

black pepper to taste

Process until smooth.  Set aside.

Place eggplant slices in medium hot non-stick skillet to soften and start to brown.

Take each softened slice and place a small sliver of vegan cheddar cheese in the center.  Top with a heaping tablespoon of the vegan cashew ricotta mixture.  Roll the ends up over and place back in the skillet, end side down to finish browning and heat the center mixture.

A different way to cook eggplant.

Alternative method: roll eggplant wrap in nutritional yeast before placing in skillet.

Spinach and Mushroom Ravioli, Plant Based

The secret ingredient for making these taste cheesy is the raw cashews blended with water.
Homemade ravioli can be a fun event and doesn't have to take all day.  To speed up the process I recommend using:
Twin Dragon brand gyoza wrappers, 2 packages (or your favorite vegan alternative)
2 jars of your favorite spaghetti sauce without animal protein and low fat such as "Muir Glen Garlic Roasted Garlic Organic Pasta Sauce"

Ingredients for filling to be placed in large bowl:

1 box frozen spinach, thawed and rinsed with excess water squeezed out
1 cup minced mushrooms, browned in skillet
1 tablespoon fresh minced garlic
1/2 teaspoon thyme
1 teaspoon vinegar
1 teaspoon lemon juice
1/4 cup fresh parsley, chopped
1/4 cup nutritional yeast
1 tablespoon flaxseed meal
1/4 teaspoon salt
Dash of black pepper

Set aside and process in Vitamix or equal until smooth:
1 cup raw cashews, soaked in 1 cup boiling water for 15 minutes, do not drain
Add blended cashews to other ingredients and stir until incorporated.

Boil 2" of salted water in a shallow pan with a lid while you prepare the ravioli.  In another pan, warm the sauce.
To make a ravioli:
Place 1 teaspoon of filling on a gyoza wrapper and wet the perimeter with your fingers.  Place dry wrapper and top and press to seal edge, squeezing out excess air.  Cut edge as desired or press with ravioli shaper, optional.
After you have used up all the filling, begin simmering them 4 or 5 at a time in the salted water for about a minute, then remove with slotted spoon and place in hot pasta sauce.
Serve with vegan parmesan cheese or nutritional yeast sprinkles.

Note: I have also used egg roll wrappers to make these, laying out 4 ravioli's per wrapper side and then cutting them apart after pressing the top sheet down over the filling piles.  The ones I have been able to find do contain eggs so they are not vegan.

Spinach and Mushroom Ravioli made with Twin Dragon Brand Round Wrappers

Dave's Pizza Sauce

If you are looking for a great plant-based pizza sauce recipe, my brother-in-law has a great recipe for pizza sauce that he consented to share and publish on this blog:

Dave's Pizza Sauce

Ingredients:
2 - 6 ounce cans tomato paste
12 oz water
2 tablespoons dried basil
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons granulated garlic
1 teaspoon granulated onion (unless of course like me you are allergic)
1/2 teaspoon red pepper flakes (optional)

In a mixing bowl add tomato paste.  Fill tomato pase can with water, then add to bowl.  Measure the basil and oregano into the palm of your hand, rub together into bowl.  Add remaining ingredients.  Whisk together until the tomato paste is smooth.  Put a lid on the bowl or cover with plastic wrap and refrigerate until ready to use, at least four hours (up to 24 hours--the longer the better.)
Keep any left-overs covered in the fridge for up to 4 days.  If the sauce seems too thick, just add a little more water.
Makes enough sauce for two 16" pizzas.  Also great as a dipping sauce for breadsticks.

Plant based Calzone Recipe

Veggie Calzone

Here is a recipe for a fun meal on a Friday or weekend.  I was hoping my family would come home in time to make their own but alas, I got to build all six of them myself using my favorite pizza topping ingredients.  I couldn't help but think of Jim Gaffigan's "Hot Pockets" comedy routine while putting these together and humming the little song from the commercial.

The making of a great homemade calzone without meat or fats or dairy

Dough recipe:
2 cups better for bread flour (or whole grain flour with some vital wheat gluten)
1 cup oat flour
1 cup whole wheat flour
1 tablespoon yeast
1 teaspoon salt
dash of garlic powder
1/2 cup rice milk
1 cup warm water, more or less to make the dough a proper constancy (start with one cup and keep adding until all the flour is incorporated).

Knead for 5 minutes and let rest for 2 hours in a warm, draft-free location.  Punch down and divide dough into 6 or 8 equal parts.  To make a calzone, roll one of the sections into a circle roughly the size of a dinner plate on a floured surface.  Rolling it thin makes for a calzone that isn't too tough, but too thin and you might tear it while closing in your ingredients.

Ideas for filling ingredients:
Tofu Garlic Sauce (see below) or your favorite red sauce
Lots of fresh baby spinach
Sliced zucchini
Sliced black olives or kalmata olives
Sliced mushrooms
Vegan sausage crumbles
Sun dried tomatoes
Pineapple tidbits
Artichoke hearts, packed in water
Rice shreds (like mozzarella cheese)

Pile your toppings in the center of your dough beginning with the sauce.  Run a wet finger over the outside edge before folding over and pinching shut.  Poke a couple of slits in the top with a sharp knife to let the steam escape.  Bake in hot oven, 400 degrees fahrenheit for 20 minutes or until golden brown and hollow sounding.

Serving suggestion:  We like dipping the hot pockets in warm tomato sauce (pizza or spaghetti sauce).

Tofu Garlic Sauce (This is like Alfredo Sauce but without the dairy and animal fats.)


1 package soft silken tofu
1/2 cup low-fat almond milk
1/4 cup Tofutti Sour Supreme, vegan sour cream
2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese
1/3 cup nutritional yeast flakes
2 tsp Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor
1 tsp miso paste
1 tsp Bragg 24 Herb Seasoning
2 tsp garlic powder
1/2 tsp hot sauce, or to taste
1/4 tsp dry mustard powder
1/4 tsp pepper

Plant based spinach lasagna

The other night I was in the mood for lasagna but didn't want to spend a lot of time making it.  It needed to be quick, healthy and tasty so I used a bag of spinach from the freezer, a block of extra firm tofu, some brown rice lasagna noodles and a jar of spaghetti sauce with a few other items.  It really was great and didn't wear me out so I could spend time working in the wood shop while it baked for 45 minutes or so.  Life is great.  Did I mention I have a wood shop?

Unfortunately I didn't take a photo of the lasagna and now it is all gone!  Next time....

Recipe for a 9"x13" lasagna casserole:

1 box whole grain lasagna noodles, cooked according to package directions, drained but not rinsed
2 cups sliced button mushrooms
1 large portobello mushroom sliced into thin strips
3 cloves garlic, minced
1 25 ounce jar tomato sauce, whatever your favorite is (preferably organic and low fat)
1 bag frozen spinach, or about 3 cups slightly thawed until crumbly
1 block firm tofu, crumbled into bowl to resemble ricotta
1/3 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon dried mustard powder
1 tablespoon lemon juice
1 handful fresh parsley chopped (about 1/3 cup)
1 handful fresh basil chopped (about 1/4 cup)
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup non-dairy mozzarella cheese shreds
1 tablespoon vegan parmesan

Nutritional Yeast Mixture:

1 tablespoon nutritional yeast
1 tablespoon flaxseed meal
1 teaspoon chia seeds
1 teaspoon dry parsley flakes
1 tablespoon minced walnuts

While the water is boiling for the pasta, brown the mushrooms and garlic in a large skillet.  Add the tomato sauce, black pepper and oregano and half the fresh herbs.  Set aside.
Crumble the tofu into a large bowl and add the spinach, nutritional yeast, mustard, lemon juice and all but 1 tablespoon of the remaining fresh herbs.
Layer the casserole thusly:  three large lasagna noodles on the bottom (spray the pan with a light coating of spray oil first), spoon half the red sauce mixture over the noodles and spread to cover, layer three more noodles, spoon half the white tofu mixture over, spread and then toss a few non-dairy cheese shreds over this.  Continue by repeating noodles, red sauce, noodles white mixture.  For the top, sprinkle on the vegan parmesan, remaining fresh herbs, the nutritional yeast mixture and the remaining non-dairy cheese shreds.  Cover with foil and bake until bubbly, about 45 minutes to one hour at 350 degrees f.
Congratulations, you are now the hero in the house.  Everyone should be bowing to you about now.

Makes 8-10 large block servings.  How many servings can you eat?

Plant Based Spaghetti

Spaghetti without meat

Spaghetti Recipe for the plant based eater:

Ingredients:

8 oz. whole wheat spaghetti noodles

3 cups mushroom broth

3 cups sliced fresh mushrooms

2 cups sliced fresh celery

1/2 cup dry soy sausage bits or vegan meatballs, optional

1/2 cup canned artichoke hearts (packed in water, drained) optional
1 small eggplant with ends removed and diced 1", optional
4 kale leaves, julienne cut, optional

1 25 oz jar tomato sauce such as "Muir Glen Garlic Roasted Garlic Organic Pasta Sauce"

2 oz sliced black olives, optional

1/2 cup fresh chopped parsley

1/4 cup fresh chopped basil

2 teaspoons Bragg 24 Herb Seasoning
1 teaspoon oregano flakes

3 large cloves fresh garlic, minced

black pepper to taste

Note: sometimes I add some or all of the "optional" ingredients and sometimes none (just to mix it up).

Put one large pot of cold tap water on to boil for the pasta.  After water is boiling add the pasta and cook until just soft, or "al dente".  Don't overcook!!!  Drain but do not rinse the noodles.
While the water is getting hot and the pasta is cooking, place mushrooms in skillet over medium heat and saute until golden brown, add eggplant, garlic, soy sausage and mushroom broth.  Simmer for 3 minutes then add all remaining ingredients and turn the heat to low.  Let simmer until the pasta is done.
Combine sauce mixture with pasta and toss to coat.

Top with a spoonful of nutritional yeast mixture:

Nutritional Yeast Topping mixture, keep in airtight container:
1/4 cup nutritional yeast
1/4 cup flaxseed meal
2 tablespoons chia seeds
2 tablespoons dry parsley flakes
1 teaspoon garlic powder
dash of black pepper

Serves 4

If you want to start with canned pureed tomatoes instead of a jarred sauce, just use a lot more of the oregano, garlic and other herbs and spices than what I have listed here.
If you want to start with fresh tomatoes, remove the skins, seeds and just use the flesh.  Puree in a blender and then simmer until it is the same thick consistency of a jarred sauce then add all the herbs and spices.  Fresh tomatoes would really be delicious but rarely available in the quantity that this would require.  Usually in August and September when we have a bumper crop.

Rollin, rollin, rollin, keep them pizzas rollin.....rawhide

Vegan black bean and kale pizza ready to go into the hot oven

Friday night is such a great occasion to make pizza that I couldn't help myself. There are gobbs of toppings to choose from on a plant based diet so I almost always make it loaded with everything--The Works! So here's the funny part, after I took the photo I couldn't get the pizza off the cutting block and we almost ended up with Friday calzone instead of Friday pizza. (Explain that in the second photo wise guy, I told myself.)


I need to remember to make the pizzas one at a time on a pizza paddle with plenty of cornmeal to keep them doggies rollin--the theme music to Rawhide keeps running through my head, can you tell? Note to self, when a pizza gets stuck to the work surface, use the biggest flipper/turner/spatula that you have with handfuls of cornmeal to work it loose. Lift up an edge, toss cornmeal under the metal spatula. Back the spatula up to get some of the cornmeal in front of the edge and shove it further. Keep doing this all the way around the pizza until you reach the center. By now the whole pizza should be moving freely and you should be sighing with relief. Wipe the panic sweat from your brow and slide the paddle under the perfect pizza you just made. Take it to the preheated oven and quickly slide the pizza from the paddle to the stone. Close the door, stand back and wait for the heavenly aroma of near precision.


Recipe for two perfect vegan pizzas (thin crust style):

• One recipe for whole wheat pizza dough (see end of post), divide in two and roll each to 14" or so--or use to make one regular crust
• Half recipe for tofu garlic sauce (see end of post)
• Toppings, in order after crust and sauce (see, I do all the thinking for the both of us)

1 tablespoon nutritional yeast flakes
6 large leaves fresh basil, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, half on each pizza (reminder for all ingredients)
2 teaspoons chia seeds
2 cups of fresh spinach leaves
1/4 cup Textured soy, vegan sausage flavor rehydrated (optional as it is processed)
1 can black beans, drained and rinsed
3 cups mushroom slices that have been browned in a hot nonstick skillet, or grilled
4 cloves garlic, minced
1 can artichoke hearts packed in water, drained and sliced
1 small zucchini sliced thin
1 small can pineapple tidbits
8 black olives sliced thin
1/2 cup sun dried tomatoes, julienned
2 teaspoons flaxseed meal
2 large kale leaves, rinsed with thick stem removed, torn into bite sized pieces
1/4 cup non-dairy cheese shreds (optional as it adds fat--I do it for looks)
2 tbsp vegan Parmesan Cheese


Slip from pizza paddle onto a hot pizza stone in your preheated oven.  Say, "Thank you oven for this great adventure and for not breaking down today."
Set the timer for 12 minutes, and check to make sure things aren't turning black.  It may take up to 20 minutes, let your nose be your guide in addition to how it looks.

Vegan pizza right out of the oven.

Tofu Garlic Sauce, or Vegan Alfredo Sauce Recipe

Ingredients to be placed in blender:

1 package soft silken tofu

1/2 cup low-fat almond milk or non-fat soy milk

1/4 cup Tofutti Sour Supreme, vegan sour cream

2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese

1/3 cup nutritional yeast flakes

2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor

1 tsp miso paste

1 tsp garlic powder

1/2 tsp hot sauce, or to taste

1/4 tsp dry mustard powder

1/4 tsp pepper, or to taste


Pizza Crust, makes two thin 14" rounds or one regular
2 cups whole wheat flour
1 1/2 cup oat flour
1/2 cup vital wheat gluten
1 1/2 cups water
1 tsp salt
1 tsp date sugar
2 tsp yeast


Place everything into large bowl and mix, then knead for a few minutes.  Let rest for 30-60 minutes before dividing into two parts for your masterpieces.

Easy Peasy Whole Grain Pizza Crust Recipe, Plant-based, no added fat

Now that I made a Whole Grain Combo Flour out of all the different types of flours I had on hand (see the list in the previous bread post) I used it to also make a pizza crust dough.
It was really crispy and delicious so I don't want to forget how I made it!

Music sets the mood with the "Godfather Waltz".

Plant based Pizza Dough Recipe

Preheat oven to 450 degrees Fahrenheit with your pizza stone already inside the oven.
Ingredients for one crust:

1 cup blended whole grain flour mix (or whole wheat and oat flour)
1/4 cup vital wheat gluten
3/4 teaspoon salt
1 teaspoon yeast
1/2 cup water +/- to make the dough the proper consistency.

Mix everything together and knead for a minute to make the dough smooth and elastic. Let rest under plastic wrap for 10 minutes, then roll into a 14" circle or the same size as your pizza paddle.  (Tell me you have a pizza paddle.)  Let rest 10 minutes on the paddle.  Keep it moving around with a smidgen of cornmeal between the dough and wood.

Top with all your favorite toppings and pop it into the oven and slide it onto that hot pizza stone.  It will be ready in 12-15 minutes.  Fast, right?  Faster than delivery pretty much is what I am thinking.  And so much healthier.  Smile, you deserve to relax.

Meatballs, plant-based no added fat vegan

Vegan Meatballs
Appetizer or to serve with spaghetti,  maybe these should be called "vegiballs" since they don't actually contain any animal products.

Ingredients:
2 cups TVP granules (Textured vegetable protein. Bob's Red Mill brand is what I use and is easily available at my local grocer in the baking isle.)
1 3/4 cups hot vegetable or mushroom broth
1 cup finely chopped celery
2 cups finely chopped mushrooms
3 cloves garlic, diced
1 tsp. Italian seasoning mix
1 tsp. Bragg herb blend
1 package Firm silken tofu (Mori-Nu Brand or your favorite)
1/4 cup finely shredded carrot
1/4 cup flaxseed meal
2 tablespoons nutritional yeast
1/2 cup vital wheat gluten (skip if you are a gluten-free person)
1 tbsp egg replacer powder
1 tablespoon vegan worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon bouillon paste, vegetarian beef flavor
1 tablespoon fresh basil
2 tablespoons fresh parsley
1 teaspoon hot sauce
1 teaspoon Bragg All natural liquid aminos
1/2 teaspoon black pepper
1 cup of dry breadcrumbs (in a pinch toast two slices of whole grain, nonfat bread and process with a food processor
Step 1: Brown mushrooms and celery in a nonstick skillet over medium heat without any added fat.
Step 2: Soak TVP granules in broth for 5 minutes while you gather other ingredients.
Step 3: Place all other ingredients except celery, mushrooms, TVP and bread crumbs into food processor and pulse until combined.
Step 4: Stir together bread crumbs, TVP mixture, mushrooms, celery and ingredients from food processor until just combined.
Step 5: Roll into 1" balls or use small cookie dough scooper to form about 50 meatballs and roll in mixture of one part flaxseed meal/one part nutritional yeast flakes.
Place on nonstick cookie sheet and bake at 350 degrees f for 35 minutes and then turn down oven to 225 degrees and bake an additional 20 minutes.

Serve with whole grain spaghetti and tomato sauce.  Or as an appetizer at your holiday party.
I dare you to try eating one of these rolly guys without rolling your eyes....yum.

Tonight I am making lasagna

Tonight I am preparing a recipe from the book, "Forks over Knives".  The recipe is called "Raise-The-Roof Sweet Potato-Vegetable Lasagna, by Rip Esselstyn.  After work I went to the grocery store and bought the ingredients because I really wanted to see how it tastes.  This is really an interesting combination of items--but he should have named it rainbow lasagna because of all the pretty colors.  In fact, the vegetables looks so pretty coming out of the wok I took a picture!
I am not going to plagiarize his work, so buy the book.  And while you are at it, buy yourself a copy of the Engine 2 diet if you haven't already.

Finished lasagna, the next day at lunch--wow, delicious!

Jim's Fantastic Vegan Pizza Recipe, PBNAF

Happiness is arriving home from a business day trip to find a fresh homemade pizza waiting to be devoured!
Jim's Fantastic Vegan Pizza Recipe

To your favorite low-fat or nonfat pizza crust, pre-made or from-scratch, add the following:

1 small can Organic tomato sauce mixed with 1 tablespoon dried oregon and 1 teaspoon each powdered garlic, dried basil, thyme and rosemary.  Spread on pizza dough.

Toppings:

Kale

Spinach

Roasted tomatoes

Roasted garlic

Artichoke hearts (which were packed in water, not oil!)

Black beans

4 deli olives, sliced thin

Fresh basil leaves

Low-fat non-dairy cheese shreds, just a few....

Bake at 400 degrees for about 18 minutes.

Share with your best friend.

Vegan Pizza, PBNAF

The music from the movie, "Under the Tuscan Sun" by Christopher Beck is cheerful and perfect for this occasion.  Don't you just love cooking to great music?

If you don't already have a pizza stone, get one! Another option is clay tile from your nearest home improvement store. I was able to get a pizza stone from our local kitchen shop, Ariel's for under $20.00.

For the crust:
Preheat oven to 500 degrees with the baking stone on the bottom rack.  Someday I will build a pizza oven off the patio in the backyard, but until then, this works.  I just thought you would want to know about my future plans.   Another blog, another time.

Ingredients:
5/8 cup warm water, not over 110 degrees F, it should feel like really warm bath water. If it is too hot to stick your finger in, then it will kill the yeast.
1 tsp. Yeast
1 tsp. Balsamic vinegar
1 cup whole wheat flour
1 cup better for bread flour, OR another 7/8 cup of whole wheat flour with the addition of 1/8 cup vital wheat gluten
1/2 tsp salt
Optional herbs:
1/2 tsp. Each Rosemary, thyme, oregano and garlic powder

Combine ingredients in medium sized bowl in order, stir until it forms a mass and knead 10 turns in the same bowl, and set aside for 20 minutes while covered with a warm, damp clean towel.
While that is resting on your nice warm stove top, make a tofu garlic sauce for the pizza.

Ingredients for tofu garlic sauce to be placed in blender:

1 package soft silken tofu
1/2 cup low-fat almond milk or non-fat soy milk
1/4 cup Tofutti Sour Supreme, vegan sour cream
2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese
1/4 cup nutritional yeast flakes
2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor
1 tsp miso paste
1 tsp garlic powder
1/2 tsp hot sauce, or to taste
1/4 tsp dry mustard powder
1/4 tsp each salt and pepper, or to taste


After the dough has rested, place it on a floured work surface.  I am old-school and prefer to work on a pastry cloth but a cutting board or even waxed paper will work.  Roll out to match the size of your pizza stone or about 14" round.  Poke all over with a fork and say what my niece Jenny used to say when she was about 4 years old while pointing a fork at me and giving me the evil eye to her mom's embarrassment, "FORK YOU!"
Slide your pizza crust onto a paddle or cookie sheet.  If you toss a layer of cornmeal onto the surface first it will make it easier to slide it onto the pizza stone in the hot oven while your face is getting blasted with hot air.  Really, you don't want to be standing there trying to get this to slide off gracefully while the cameras are rolling.  Your foundation will melt.
So now the dough is rolled, forked and put onto a portable sliding surface.  Be sure to not forget the toppings.  I start with a nice thick puddle of Tofu Sauce (about 1/3 cup), then add vegetables.


For the pizza toppings, I use handfuls of spinach, sliced mushrooms, sliced zucchini, fresh chopped herbs like basil and oregano and fresh thinly sliced tomatoes.  You should use your favorites.
You could of course use marinara sauce instead of tofu garlic sauce.
But it won't be as good.
If you are a really strict PBNAF person, don't put non-dairy cheese over the top.  For the rest of us, I like to use just enough to look at, not enough to smother.  About 1/4 cup or so.  Also, a sprinkle of Soy Grated Parmesan is a nice finish.
Slide this beautiful creation into the oven and onto your now-hot pizza stone.  It will cook amazingly fast, in about 10 minutes.  Remove from the oven when it smells heavenly and looks golden brown but before it turns black.  Black is beautiful but you know, not for the bottom of my pizza.


Eat away, guilt free!

Vegan Alfredo Sauce Recipe, PBNAF

Sometimes comfort food is in order.

Vegan Alfredo Sauce with vegetables, mushrooms and pasta on a bed of baby spinach 

I found this incredible recipe for Vegan Fettucine Alfredo that was published courtesy of Tofutti, unfortunately it included soy margarine in the recipe so I had a little work to do.
Here is my version which is very much like the original recipe but with a few modifications and less fat! I used what I have learned from other great recipes for Alfredo Sauce, like adding a little hot sauce and mustard.  Tricky, this game of making totally plant based recipes better than ever....
Honestly, this is soooo good!
You just have to try it.  Listen to Dean Martin's, "That's Amore" while you work, or your favorite spaghetti sounding music.  Perhaps something from the movie, "Under the Tuscan Sun".

First get a big pot of cold tap water on the stove to boil for the pasta, then start the sauce.

Ingredients to be placed in blender:

1 package soft silken tofu
1/2 cup low-fat almond milk or non-fat soy milk
1/4 cup Tofutti Sour Supreme, vegan sour cream
2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese
1/3 cup nutritional yeast flakes
2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor
1 tsp miso paste
1 tsp garlic powder
1/2 tsp hot sauce, or to taste
1/4 tsp dry mustard powder
1/4 tsp each salt and pepper, or to taste
Fettucini Whole Grain Pasta or your favorite other kind, cooked according to package directions.

Blend everything but the pasta together until smooth and pour over hot cooked and drained (but not rinsed) whole grain pasta.

I also use this for the white sauce on gourmet pizza like Papa Murphy's.

Eggplant Lasagna

Eggplant Lasagna This is so good we served it at our Christmas party! Serves 12-15 Time: 1 hour preparation, 45 minutes baking time, 15-30 minutes rest after removing from oven Ingredients:

2 eggplants

1 dry package sun dried tomatoes

48 ounces pureed tomatoes

2 teaspoons oregano flakes

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

1 package organic, whole grain lasagna noodles, cooked according to package. drained but not rinsed

1/2 to 1 cup non-dairy shredded mozzarella cheese such as Daiya

1 recipe pesto/white sauce

3 cups fresh spinach, washed, stems removed

3 cups fresh sliced mushrooms 1/2 cup mushroom broth

Directions:

Slice eggplant in 1/4" slices, dredge in salt, lay in single layer on cookie sheet covered in two layers of paper towels, cover with two more layers of paper towels. Stack cookie sheets on top of each other (it will take two or three). Move bottom cookie sheet to top after 15 minutes, repeat until all sheets have been pressed for 30 minutes.

Rince salt off slices and pat dry. Place on broiler pan in batches and brown both sides.

Remove from broiler and set aside.

Set oven temperature to 350 degrees. Prepare pesto/white sauce:

Combine and set aside:

1 cup fresh basil leaves, minced

1 cup fresh parsley, minced

2 boxes extra firm tofu, drained, pressed and crumbled 1/2 cup nutritional yeast 2 tablespoons italian seasoning mix (oregano, basil, thyme, etc.) 1 teaspoon garlic powder or 2 fresh cloves minced

Place mushrooms in nonstick skillet over medium heat, add 1/2 cup mushroom broth.

Let it simmer until broth is nearly gone, add tomato sauce, garlic, oregano, salt and pepper.

Into a 9"x13" deep baking pan begin layering tomato sauce, pasta, pesto/white sauce,

spinach, eggplant, tomato sauce, pasta, tomato sauce,

eggplant, etc. Ending with the cheese shreds. Do not cover with foil (all the cheese shreds will stick to it--ask me how I know.....)

Bake 45 minutes or until bubbly.

This tastes even better on days two and three.  Really!  Omit all cheese shreds for reduced fat.