Category Archives: lunch

Sweet Potato Lasagna

This is the first E2 recipe I tried and I fell in love! We didn’t have any vegan noodles, so we just used eggplant cutlets & it was soo good! No noodles necessary for this yummy lasagna.

RIP’S SWEET POTATO LASAGNA

Ingredients:

  • 1 onion, chopped
  • 1 small head of garlic, all cloves chopped or pressed 8 ounces mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn, rinsed and drained
  • 1 package Silken Lite tofu
  • 1⁄2 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce
  • 1 eggplant cut into strips and dehydrated or softened (or 2 boxes of lasagna noodles)
  • 16 ounces frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 6 roma tomatoes, sliced thin
  • 1 cup raw cashews, ground

Directions:
Preheat oven to 400˚F. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of eggplant. Cover the eggplant with sauce. This way the eggplant cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced eggplant. Cover with a layer of eggplant and another dressing of sauce. Add the spinach to the second layer of sauced eggplant. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of eggplant, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

you can tell we liked it hehe (it’s a little messy to get out as you can see from the now dirty stove around it D:<)

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Mixed Veggies, Tofu and Mashed Potatoes

mmmmhmm how could this go wrong? I love me some potatoes, and when prepared sans pounds of butter and cream, is actually a good source of filling carbohydrates. This recipe is from the Engine 2 (E2) diet, and even though I’m no longer on it, I am still a huge supporter of the dinner meals featured. I made this a little different from the book, but it was largely inspired from it.

Veggies, Tofu and Mashed Potatoes

Ingredients:

  • 1 onion
  • 8 oz mushrooms, sliced
  • Braggs amino acids to taste
  • 12 oz red potatoes
  • 1/4 cup-ish unsweetened almond milk
  • 8 oz tofu, pressed
  • 3-4 Tablespoons balsamic
  • 1 green onion, sliced

Directions:

Sautee mushrooms and onion in Braggs until the veggies are cooked to your desired texture. Steam potatoes, mash with a potato masher and mix in as much almond milk as you’d like until it’s the desired texture. You can add spices here to add to the flavors, but I didn’t. After pressing the tofu, cut into smaller pieces and place in nonstick pan with balsamic vinegar in the bottom already. Flip over once and coat the other side with vinegar. Slice the green onion and place on top of mixed veggies for a fresh crunch.

Enjoy the filling goodness!

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Tofu Steaks with Mashed Sweet Potatoes and Green Beans

From the e2 diet book. It’s super yummy, especially since I modified the recipe to include sweet potatoes and onions (my fav!)! I definitely recommend, you won’t know it’s vegan and oil free.

Tofu Steaks with Mashed Sweet Potatoes and Green Beans (serves 3-4)

Ingredients:

  • 8 ounces extra firm tofu
  • 8 oz mushrooms (sliced)
  • 1 onion
  • 2 tablespoonish amount soy sauce (low-sodium)
  • Pepper, cracked
  • handful per person of baby spinach
  • 1-2 sprigs green onions
  • 10 oz scrubbed sweet potatoes (about 2)
  • 1/2 cup milk substitute
  •  2 teaspoons rosemary
  • 16 oz green beans (mine was bagged in a steam easy bag)

Directions:

Tofu & Mushrooms:

Press the tofu with a kitchen towel to remove excess water. Place the tofu, onion and mushrooms in a large nonstick skillet. Season with soy sauce and pepper. Cook together on medium heat for 10 minutes, turning the tofu once to ensure even browning. Place the cooked steaks and mushrooms over a handful of fresh arugula or spinach on a dinner plate. Sprinkle the steaks with green onions. Reserve the skillet for the green beans.

Mashed Potatoes:

Steam the potatoes for 10 minutes, until tender. Place in a large bowl, and mash with the milk substitute, rosemary, and pepper.

Green Beans:
Cook the beans on medium heat in a covered skillet with water for 4 minutes or until tender and bright green in color. Season with Bragg Liquid Aminos. Sprinkle with sesame seeds.

 cookin le onions

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Hearty Vegan Chili

Since eating less meat, I’ve actually become a massive fan of chili. Something about it on those stormy spring days, warms my heart and fills my belly. It’s just SO good! I made this one alll on my own and felt the need to share this scrumptious recipe 🙂

Vegan Hearty Chili

Ingredients:

  • 1 onion, diced
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can diced tomato
  • 2-4 tablespoons vegetable broth
  • 1 package fake meat (I used the Mexican flavoring one)
  • 1 zucchini (sounds weird but tastes awesome!)
  • 1/2 cup black beans (can also use a can, but I had some leftovers I wanted to use up!)
  • 2-4 teaspoons chili powder
  • 1 teaspoon smoked paprika

Directions:

Sautée the onion in a little vegetable broth in a large pot until half translucent (not precise so sorry for the weird direction :P). Add the fake meat until browned, add all the beans, spices, zucchini and tomatoes. Let simmer on low for as long as you’ve got (about 30-45 minutes is probably good, the longer it simmers the more enhanced the flavors). Remember to stir intermittently to not burn the chili to the bottom of the pot! Serve and enjoy the warm-y goodness.

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Vegan Eggplant Pancakes


Okay, so I know what you’re thinking. What are eggplant pancakes/where are they on this plate? Well, they’re on the left, covered in sautéed onions and marinara sauce for a more eggplant parmesan feel. I made them at my friend’s house, since she’s vegan for lent and I love cooking, we had a vegan party. And that’s why the photography is soooo bad, sorry!

This is served with a kale salad, using a creamy dressing from TJs and avocado – yummmm!

Eggplant Pancakes

Ingredients:

  • 1 medium-large eggplant
  • 3 cloves garlic
  • 1/3 cup chickpea flour (or other flour)
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground flax
  • 1 tablespoon water
  • 1 teaspoon salt (or to taste)
  • generous grating black pepper
  • olive oil spray

Directions:

Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.

Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.

Spray a non-stick skillet with olive oil and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.

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Awesome Lavash Pizza!

Tonight for dinner, pizza was requested, so obviously we had to have a variety. Although they were basically the same toppings, we switched up the breading. One has lavash and one has a regular store-bought (whole wheat) crust. The lavash bread provided a crunch texture and light, airy taste the other bread just didn’t produce. It’s so good, I definitely recommend switching up the base layer of the pizza!

Lavash Pizza (serves 3; 2 slices each)

Ingredients:

  • 1 whole wheat lavash bread
  • 1/4 – 1/3 cup marinara sauce
  • 1/2 cup mozzarella cheese (I like the lite version from TJs)
  • 1-2 leaves basil, chiffonade-ed (?)
  • 3-4 mushrooms thinly sliced
  • 1-2 tomatoes, thinly sliced
  • about 1 oz goat cheese, sprinkled on top

Directions:

Preheat oven to 400 F. Pour marinara on lavash and spread out, leaving about an inch gap from the edge (to not spill over). Top with mozzarella and other desired toppings (mine were the ones listed above). Place directly on oven rack for 8ish minutes or until the lavash looks crispy. Remove, cut and serve. Eat soon to enjoy the warm-y goodness 🙂

lavash up top, regular crust down here

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Grilled Herbed Tofu with Avocado Sauce

I was watching the food network and became inspired. I created a slightly healthier recipe for the sauce because I took out all the processed fats from the olive oil.
Grilled Herbed Tofu with Avocado Sauce (serves 3-4)
Ingredients:
Tofu
  • One 12-ounce container extra-firm tofu, drained and patted dry
  • 2 tablespoons extra-virgin olive oil (I used spray to use less oil)
  • 1 tablespoon herbs de Provence
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Sauce

  • One 6-ounce ripe Haas avocado, peeled and pitted
  • 1/2 packed cup fresh flat-leaf parsley leaves
  • 1/2 cup vegetable broth
  • 1 tablespoon fresh lime juice (about 1 large lime)
  • 1 clove garlic, peeled and smashed
  • 1 large lime, zested
  • Salt and freshly ground black pepper

Directions:

For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.) Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.

 For the sauce: In a food processor, blend the avocado, parsley, broth, lime juice, garlic and lime zest until smooth. Season with salt and pepper.

Spoon the cream over the tofu and serve.

Original Recipe

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