Great Tasting Vegan Lasagna

My own recipe

Vegan  Lasagna 

Main Dish

Ingredients:

1 - 1lb box of lasagna noodles

2 - 28 oz Cans of red pack sauce.
2 - Bags of boca crumbles.
1 - Large bag of fresh spinach. (Can be sauteed in earth balance or layered dry) 

2 - 16 oz Packages of Tofu. (Drained and smashed with a fork) 

8 - Cloves of garlic. (Sliced thin long ways)

3 - bags of Daiya Mozzarella cheese (Vegan Cheese)8 oz

2 - Tbsp Italian seasoning.

1 - Tbsp Oregano.

2 - Parsley Flakes.

1 1/2 - Tbsp of nutritional yeast.
Prep Time 20 minutes
Cook time 1 Hour

Side dish

Ingredients:

1 - 32 oz bag of Brussels sprouts. (washed and sliced in half)
2 - Medium onions preferred red.(Cut into wedges)
1 - Resealable 1 gallon storage bag.
5 - Cloves of Fresh Garlic. (Optional)
3 - Tbsp olive oil.
1 - Tbsp of Italian dressing.
1 - Tsp salt.
1 - Tsp black pepper.
Prep time 10 minutes.
Cook time 30 minutes.

  

Main Dish

Boil lasagna noodles 7 to 10 minutes until pliable (directions on box also)

In a large bowel take tofu and mix it with fresh garlic, Italian seasonings, parsley, oregano,

 and nutritional yeast. Mixing it thoroughly.

Preheat oven 350 degrees.  

Line bottom Square roasting pan 16 X 12 X 3 1/2 or you can use 9 X 11 Baking dish with 

tomato sauce. 

After noodles cool lay the across pan side ways they fit perfect or you can cut them to fit.

Take a large spoon from silverware drawer and use to cover lightly  noodles with sauce 

not a lot just to cover, Then take the tofu mixture and sprinkle with your fingers a layer over the

noodles not to thick then a layer of boca crumbles. sprinkle over crumbles a little bit of 

garlic powder and onion powder.

The layer of fresh spinach enough to cover if your using sauteed spinach spread 

with your fingers like the tofu mixture. and repeat I do 3 layer in roasting pan  the last layer 

before the top layer of noodles i add a layer of Daiya mozzarella Vegan Cheese.

Then the top layer of noodles cover with light sauce and a layer of cheese.

Baker for 1/2 hours and put side dish above main dish in oven.

 

Side Dish

Cut Brussels sprouts in half add to resealable storage bag.

Add oil, Italian dressing, salt and pepper seal bag and shake and mix it well.

Pour on a cookie sheet and spread out,

Repeat with onions and garlic in same bag and add to the Brussels sprouts.

Bake for 30 Minutes.

Both will be done at same time.

Dinner is served 

Omnivores Stuff Hot Banana Peppers and Vegan Stuff Hot Banana Peppers 04/10/14

Stuff Hot Banana Peppers

Omnivores 

Omnivores

Ingredients
1 -  Cans of red pack crushed tomatoes in thick puree. (Shop n save)
1/2 - Can of red pack sauce.(Shop n save)

2 -  Lbs ground meat.

2 -  Eggs.
2 - Tbsp Black pepper.
3 - Tbsp Garlic Powder.
3 - Tbsp Parmesan cheese.
5 - Pieces of bread. (Break into small Pieces) or bread crumbs 3/4 cups.

10 - Hot banana peppers. (Tops cut off sliced down one side and washed out)

10 - Cloves of garlic.(Sliced long ways and the in half) 

Omnivores

Mix Ground meat, eggs, bread and garlic in a large bowel.

Add  Parmesan cheese, garlic powder and black pepper.

Mix thoroughly. 

Take peppers and and fill them with ground meat mixture.

Line the bottom of a 9 X 11 Baking dish with plain.

Place peppers in dish cover with foil and bake for 1 hour.

Extra ground meat roll into meatballs and line baking dish with sauce

  cover with foil and bake 1 hour.

 

Dinner is served

Vegan

Ingredients

1 - Package of soft tofu. (Drained and excess water pressed out)

1 - Can of red pack crushed tomatoes in thick puree (Shop n save)

8 - Hot banana peppers.(Tops cut off sliced down one side and washed out)

2 - Tbsp Marzetti's  balsamic vinaigrette 

2 - Tsp soy sauce.

4 - Cloves of garlic. (sliced long ways then in half)

2 - Tbsp of Montreal steak seasoning 

1 - Tbsp of garlic powder.

1 - Tbsp Nutritional yeast seasoning.

In large bowel mix tofu with a fork. Then add in balsamic vinaigrette, garlic 

and soy sauce and mix together . Add steak seasoning and garlic powder.

and Nutritional yeast.

Fill peppers with tofu mixture and Line baking dish with  

sauce place in peppers cover with foil and bake for one hour.

Dinner is served

Paula Cooked the Sunday Vegan Dinner

Paula's Vegan Spinach and Garlic Stuff Shells 

Ingredients: 

1 1/2 - Packages of soft tofu. (20oz)

1 - 1 lb Box of large shells.

2 - Cloves of garlic (minced)

2 - 28oz can of red pack sauce.

1 - 8oz Package of fresh mushrooms. (peeled and diced)

1 - 1 Pound of fresh spinach. (chopped)

1 1/2 - Tsp salt.

1 - Tsp oregano.

1 - Tsp Italian seasoning.

2 - Tbsp of olive oil

1 - Tbsp nutritional yeast.

For extra sauce

2 - Tbsp oregano

2 - Tbsp parsley.

2 - Tbsp Italian seasoning.

3 - Tbsp Garlic powder.

3 - Crushed red peppers (optional)

Side Dish A

2 - Cucumbers washed, (peeled and sliced)

With Italian dressing 

Other side dish for another time.

Drain tofu and squeeze any excess water out, Then pat dry with paper towel.

Crumble into large bowl, Italian Seasoning along with olive oil, salt, oregano, garlic and

nutritional yeast. Mix well until smooth like (ricotta cheese)

Add the spinach to tofu mixture.

Cook shells in boiling  water with a pinch of salt until they are al dente and drain.

Preheat oven to 350 degrees Put a layer of sauce on bottom of a 9 X 13"

Baking dish. Stuff Shells with mixture of tofu and spinach about 2 Tbsp each and 

lay in baking dish and cover with a layer of pasta sauce. Cover with tin foil and bake for 

about 30 minutes.

While they are baking make your side dishes if you like.
Dinner is served

2 Hook Kitchen Wall Hanger Hand Painted Fine Ceramic ware

a Rafflecopter giveaway

My Favorite Restaurants in Pittsburgh and other Cities

My Favorite Restaurants Abroad 

My Omnivore Favorites

 In Pittsburgh Pa

                             

Olive Garden
260 Mall boulevard                                  

Monroeville Pa, 15146
412-372-5017

Red Lobster 

3941 William penn hwy
Monroeville Pa, 15146
412-372-5591

Kings Family Restaurant
4310 Northern Pike
Monroeville Pa, 15146
412-373-3110

Hokkaido Seafood Buffet
4612 Browns hill rd
Squirrel hill pa, 15217

Omnivore and Herbivores

Double Wide Grill
2339 East Carson st
South side Pa, 15203
412-390-1111

Mellow Mushroom
1571 21st Avenue North
Myrtle Beach Sc, 29577
843-444-1122

Only Herbivores

Loving Hut
5474 Campbells run rd
Robinson Pa, 15205
Buffet Saturdays only.

To be continued.

Lunch at Applebee's

550 Calories 

Roma Pepper Steak and

 A Fiesta chicken Chopped Salad

     Had lunch today at the Edgewood South Braddock Ave Applebee's after the gym. With my wife Paula, brother George and sister-in-law Kathy. Very nice lunch. Our waitresses name was Shawnta and She was polite, friendly and very professional. The salad would have been plenty for lunch; it was large. I was in the mood for a steak and a salad as well.  The Fiesta salad consisted of chopped lettuce tossed with black bean corn salsa, roasted red peppers and onions, tortilla strips, white cheddar and spicy jalapeno dressing, mounded nicely with chimichurri glazed grilled chicken. I asked for extra dressing and that was a spicy salad.  In a rating of 1 to 10  with 10 being the best, I give it a 10 over all and a 10 on spiciness.  

     On to the main course. I had the  Roma pepper steak off the 550 calorie menu. The Roma pepper steak came with chunky pepper relish piled over a 7 oz sirloin. Served with red potatoes and a large grilled portobello mushroom cap stuffed with a creamy white wine artichoke cheese spread.

The potatoes were nice and soft. The portobello mushroom was fantastic it had a nice creamy smooth  taste 

and the steak was cooked medium well like i requested. Perfect!. I give this a rating of an 8 over all. The steak was good and the red potatoes where ok and the mushroom cap was excellent

Service Rating a 10

 

Vegan My Own Vegetables, Potatoes in a Tomato Sauce.04/03/14

My Own

Vegetables, Potatoes 

in a Tomato Sauce.

Ingedients:

1 - Can of Crushed tomatoes in thick puree (Red Pack)

1 - 8 oz Package of portobello mushrooms.

3 - Cups of frozen green and red peppers.

6 - Medium size gold potatoes. (Washed and cut into bite size Pieces)

1 - Hot banana pepper.(Tops cut off and seeds washed out)

10 - Cloves of garlic. (Sliced thick long ways)

1 - Nice size head of broccoli (Washed and Cut into bite size Pieces)

2 - tbsp Italian seasoning, 

2 - tbsp oregano,

2 - tbsp parsley, 

2 - tbsp basil,

2 - tbsp crushed red peppers,

4 - tbsp garlic powder, 
1/4 - Cup olive oil.
Prep Time 15 -20 minutes
Cook Time  50 - 60 minutes 

Heat olive oil in wok or large frying pan until hot.

Add potatoes  pieces let cook until they start to brown a little bit.

Lower heat to medium and keep stirring 

Add in frozen green and red peppers until they are soften up.

Add broccoli, portobello mushrooms, hot banana and garlic.

let cook. Stirring it frequently. Add in all the seasonings.

Mix and then pour crushed tomatoes over and mix thoroughly 

let cook on medium heat for about 50 - 60 minutes or until potatoes are 

soften to you liking.

Dinner is served