My Easy Vegan Zucchini Lasagna

Easy

 Vegan Zucchini Lasagna 

Prep Time: 10 Minutes

Cook Time: 35 Minutes

1 - Large Zucchini

(Peeled or not and Sliced into 1/2 thick slices) 

1 -  Bag fresh spinach

(I Leave it whole or chop into smaller Pieces)

1 -  bag of Daiya  mozzarella cheese

1 - Large can of sauce 

2 - 8oz Pkg of fresh mushrooms

(Peeled and Sliced Thick)

Take a 9 x 11 Baking dish spray with non stick spray

the cover the bottom with sauce 

take strips of Zucchini and line the bottom of dish

put a layer of mushrooms and then a layer of Spinach

cover with sauce and daiya mozzarella 

and repeat 2 or 3 layers 

what ever you prefer 

Top layer leave off cheese

cover with tinfoil 

 until 10 minutes to go

then uncover and carefully 

add top layer of mozzarella

finish baking uncovered

great with home made Garlic Bread 

Easy take you favorite bread put in toaster 

until it starts to brown

 then spread Vegan Earth  balance on each piece

then Sprinkle Garlic Powder or Garlic salt

 and

 place on a cookie sheet and bake in oven 

until butter melts and it browns.

It Taste great!!!!!

Vegan 

Mushroom Spinach 

Stuffed Inferno 

or 

sweat Peppers

Prep time 15 minutes 

Cook time 30 minutes

6 Inferno or Hot banana peppers

(Wash cut the tops off and slice long ways on side)

3 Sweet peppers

(Wash cut the tops off and slice long ways on side)

1 small zucchini

(cut small or minced)

1 - 8oz  pack of fresh mushrooms

(peeled and chopped small)

1 Bag of fresh spinach

(chopped small)

1 Medium onion 

(chopped small)

Garlic Powder 

1 Tsp of dried red pepper flakes

1 - 28 oz can of tomato sauce 

2 Tbsp olive oil

on a medium heat

add olive oil to a frying pan add zucchini, onions, 

mushrooms, garlic powder fried for about 3-5  minutes

add in spinach for 3 -5 minutes 

remove and let cool

(if you have a food processor you can add all ingredients except the olive oil) 

and make like a paste almost 

lightly grease a baking dish 

Stuff the peppers with mushroom mixture 

the pan fried mixture will be less like a paste but just fill the peppers

 and lay them in the baking dish

pour tomato sauce over the peppers and cover

 with tin foil 

Bake at 350 degrees  for 30 Minutes

Vegan roasted garlic zucchini 

with stewed tomatoes 

with italian herbs

Prep Time 15 Minutes

Cook Time 20 Minutes

2 Medium Zucchini

(wash and cut into bite size pieces skin optional)

1 -14.5oz Cans of stewed tomatoes in Italian Herbs

and the juice

Medium size onion

(diced)

4 Cloves of fresh garlic Chopped 

or

(2 Tbsp of minced garlic)

2 Tbsp of olive oil

1 Tbsp of Dried red pepper flakes

1 Tbsp Italian seasoning

1 Tbsp of fresh Basil or dried

(Fresh chopped)

Salt and pepper

1 Gallon resealable freezer bag

Place Zucchini in freezer bag add diced onions, Garlic, 

pepper flakes, Italian seasoning, basil, olive oil

then the can of stewed tomatoes, 

seal and mix well turning over making sure it is sealed

pour into large lightly greased  Baking dish 

spread out evenly and salt and pepper

Bake at 450 degrees F or 230 degrees C for 20 Minutes

Optional 

if you prefer with 5 Minutes left add mozzarella daiya cheese

Happy Anniversary To my son Gregg and Sara 06-03-16

Vegan 

Anniversary Dinner For 

Gregg and Sara

4 Years

06-03-16

Happy Anniversary

Fruit Salad

 Strawberries, Kiwi, Grapes, Fresh Pineapple, Plums, Etc

Garlic Vegetable Stir Fry

Zucchini, Potatoes, Mushrooms, Broccoli, 

Sweet Red and Yellow Peppers,

 Granulated Garlic, Oregano, Parsley, Basil,

Red Pepper Flakes.

Fruit Salad

Vegan Stir Fry

My Daughters Birthday Cake 04/11/16

My Vegan Chocolate Chip, 
Strawberry, With Oreos

Birthday Cake
Happy Birthday
 Amber

Omnivore Easy Pressure Cooker Chicken Breast W Gravy 06/15/16

Omnivore

Easy

 Pressure Cooker

Boneless Skinless  Chicken Breast

With 

Potatoes and Mushrooms

Prep time 5 minutes

Cook Time 25 minutes

5 - Frozen boneless skinless chicken breast

(Frozen)

2 - 4 oz packs of sliced mushrooms

7 - Medium Potatoes Russet or yellow (Cut into small to medium pieces)

1 - 32 oz box of college inn Garden vegetable broth

1 - Jar of Heinz chicken gravy  

( Baby carrots optional)

Place frozen chicken breast in the pressure cooker

Add Potatoes , mushrooms and Optional baby carrots 

 to cooker

pour in 1/2 of garden vegetable broth 

Sprinkle on top with garlic powder or garlic salt 

and some basil

Place the lid on and lock in place check the to make sure 

the pressure release valve is closed hit the chicken button

for 25 minutes

On the stove heat the chicken gravy 

Carefully release pressure  

Place Chicken Potatoes and mushrooms on Plate

 cover with Gravy