This Sounds Tasty (This is not my recipe, I will try it)

Green Lasagna Rolls

By IsaChandra

Ingredients: 

1 - 1 lb box of Lasagna noodles

White Sauce Ingredients

1 - Cup Cashews (Soaked for at least 2 hours)

1/2 - Cup of water

2 - Tsp cornstarch

1/2 - Tsp salt ( I prefer sea salt)

Pesto Ingredients

2 - Cloves of garlic 

3 - Cups fresh basil, loosely packed

1/2 - Cup pepitas (Shelled pumpkin seeds)

1/3 - Cup of olive oil
2 - Tbsp Nutritional yeast flakes
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
5 - Dashes of black pepper
Vegan Ricotta
1 - 14 oz package of firm tofu
1/4 - Cup Pesto
2 - Tbsp nutritional yeast
1 - Tbsp olive oil
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
Spinach ingredients
2 - Tbsp olive Oil
6 - Cloves of garlic (Minced)
1 - Bag of Baby or Regular spinach
Garnish
2 - Tbsp pepitas (Shelled pumpkin seeds)
Prep Time 1 Hour
Cooking Time 25 Minutes

Make the noodles:

Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

Make the white sauce:

Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

Make the pesto:

Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

Make the ricotta:

In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

Make the spinach:

Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

Assemble and bake:

Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.
Spread 3 Tables spoons of the vegan ricotta mixture evenly over each lasagna noodle, Leaving a
little room around the side edges and 1/2 inch on each end.

Scatter 3 Tbsp of spinach mixture over the ricotta. Start at the bottom edge and roll up noodle and place
seam side down in a Casserole dish. fill casserole dish and pour white sauce over the rolled up noodles
Bake for 25 Minutes or until edges are lightly browned and the white sauce is thickened.
After 25 Minutes if the rolls are not browning but edges are crispy, Place under broiler on low heat
for about 2 minutes keep and eye on them so they don't burn .
Remove from oven and smother on remaining Pesto
Garnish with additional pumpkin seed and serve.

Sorry I haven't had any new recipes posted

I have been busy with the garden it is 313" wide and 340: deep

 and 164 Plants so far with my beans and onions still have to go in this week end. 

Try out some of the recipes I have posted and let me know what you think.

Thank you and Eat Healthy!!!!!!!!!!!

 

Egg Cracker and Separator and a Surfing Elephant with certificate of authenticity

a Rafflecopter giveaway

EzCracker  Egg Separator and Cracker

And  A Hamilton Collection

Surfer Dude

Saturday July 19, 2014 Pittsburgh Vegan Festival

FREE ADMISSION!!!!!

You don't have to be a vegan to enjoy the festival.

Come out and support the vendors and bring the whole family there will be Food entertainment and

activities for the kids.

Bring Cash for food and vendors.

Where

Allegheny Unitarian Universalist Church

416 West North Ave

North Side 

Pittsburgh Pa, 15212

Directions

From East Monroeville, Murrysville,

Take I - 376 West Toward Pittsburgh

Take Exit 70C Fort Duquesne Bridge / North Shore

Follow Signs to I - 279 North

Exit 1B - C Take ramp left for Pa-65 North toward North Shore

Keep Straight on Reedsdale st

Turn right onto Allegheny Ave

Turn right onto ridge ave 

(Taco Bell on corner)

Turn left onto Brighton rd

Turn right onto West North Ave

Arrive at 416 West North Ave

If you reach Palo Alto St you went to far.

Directions

From West Coraopolis, Carnegie,

Take I - 376 East / US- 22 East / US- 30 East toward Pittsburgh

Keep Left onto I- 279 / US19 Trk toward North Shore

Keep left to take PA- 65 North Via Exit 1B- 1C toward north shore

Take Exit 1B on the left toward North shore

Merge onto Reedsdale St

Turn Right onto Allegheny Ave

Turn Right onto Ridge Ave

Turn Left onto Brighton Ave

Turn Left onto West North Ave

Arrive at 416 West North Ave

Dinner 05/28/14

Vegan Tofu Zucchini 
and Eggplant.

Ingredients: 

1 - Large eggplant (Peeled and sliced into round pieces)

2 - Small zucchinis (Peeled and sliced into round pieces)

1 - 8 oz package of mushrooms

1 - Package of firm tofu (Drained and cut into squares)

1 - Can of Spinach (Drain half the water out)

5 - Hand fulls of fresh spinach

2 - Tbsp parsley

2 - Tbsp steak seasoning 

2 - Tbsp Black Pepper

2 - Tbsp garlic powder

1/3 - Cup olive oil

1/2 - Cup earth balance

1/2 - Cup of franks original red hot.

1/3 - Cup of soy sauce.
Prep time 20 minutes
Cook time 30 minutes

Prepare Tofu drain and squeeze Extra water out of the tofu.

Add to a large freezer bag and add 1/2 cup of Franks original red hot

and 2 Tbsp of soy sauce and 2 squirts of lime juice and mix together.

and let marinate for about 1 hour is the best but if in a hurry 1/2 hour will be

 long enough.

Add 1/3  of olive oil to frying pan and heat. Then add Zucchini and cook until 

it starts to brown then add mushrooms and then can of spinach and rest of 

water. Mix everything together real good then add the fresh spinach 

mix until the Fresh spinach has cooked down.
Add 1/2 cup of vegan butter.Then add all your seasonings and mix.

On a separate frying pan add a little olive oil and fry eggplant sprinkle with
garlic powder and black pepper and keep flipping until light brown they
might be a little soft but taste great.
Remove tofu from freezer bag and place on a cookie sheet and put in oven on broil
until they start to get crispy and flip over.
After tofu is done place in bowl add zucchini and mushrooms
on top then top off with the Eggplant.

 

 

Tofu

Tofu and Zucchini

Tofu, Zucchini and Eggplant

Vegan Tuesday Dinner 05/13/2014

Vegan

Potatoes Zucchini and Spinach 

over Pasta.

2 - Small Zucchinis ( Cut into pieces)

1 - Bag of fresh spinach (Chopped)

8 - Medium potatoes (Cut into 1/2 " squares)

1 - 28 oz Can of crushed tomato's in thick puree (Red Pack)

1 - Can of turnip greens.

2 - Tbsp Garlic Powder

1 - Tbsp Parsley Flakes

1 - Tbsp Dried crushed red pepper  

1 - Tbsp Oregano

1 - Tbsp Italian seasoning

1 - Tbsp black pepper

1 lb Angel hair pasta

1/3 - Cup of olive oil

In Large pot 1/2 way full with water, Bring to a boil and add Potatoes and zucchini
and boil for about 10 minutes or until potatoes are soft.
In wok or large frying pan heat olive oil and add in whole bag of spinach.
let spinach start to cook down and add the potatoes and zucchini mix it well.
Add all the seasonings in then mix well. let simmer while you prepare your pasta
ant pasta you prefer Tonight I picked angel hair.
Sorry I didn't get a Picture.
But it turned out Tasty.
For desert
The best
Vegan chocolate cookies.
Again
(Recipe for cookies on vegan desert page)

Sunday Night Hockey and Chinese Take - Out

Chinese Take-Out

Sichaun Palace

60 Federal Dr

Penn Hills Shopping Center

Penn Hills Pa, 15235

We  order often from Sichaun get chinese Take-Out and I
always order mine extra spicy and they will send 
extra sauce on the side
Last night i ordered the Kung Pao Combination.

Which is Beef, Pork, Chicken, Shrimp, Scallops and a lot of vegetables.

The sauce has a really nice and a little spiciness taste to it.

 The portions are enough for two people, and you get a container of rice.

Their Egg Rolls are a nice size and taste great. I would say Sichuan Palace

gives kar hing's in east Pittsburgh pa, A run for their money on

the Egg Rolls and I always thought Kar hing's had the best.

So If your in the mood for Chinese Give them a call and Your order

will be ready in 10 or 15 minutes Always.
Not Vegan for Me tonight. The wife and kids ate Vegan
The wife Moo Shu vegetables and Gregg Jr and Sara Sichaun Tofu. 

I rate the

 Restaurant 8.5

    Food            9.5   

Overall        9.0