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
- 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
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.
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:<)
Filed under dinner, lunch, vegan
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
- 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
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!
Filed under dinner, lunch, vegan
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)
- 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)
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.
Steam the potatoes for 10 minutes, until tender. Place in a large bowl, and mash with the milk substitute, rosemary, and pepper.
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
Filed under dinner, lunch, vegan
Hey guys! Remember I was talking about my awesome bread making class I went to last Thursday? Well I now have my photographic proof. I don’t have the recipes but I do have sweet pics!
loaf before baking
ooh cooling racks~
workin hard on the dough
the steps to keep in mind
It was so much fun, if you ever have a similar opportunity, do it!
Okay so I haven’t yet received the E2 recipe I had the other day, so that will come soon. In the mean time, my mom and I went to a bread making class in SF Thursday and ended up with some awesome loaves! I’ll do a post on that later if you’re interested.
Anyway, after we went to a restaurant where everything can be made vegan, so my mom and I decided to try some of the quirky items on the menu. We ordered the Vegan Mousaka which is grilled layered eggplant with cinnamon, garbanzo, mushroom, tomato, soy protein and topped with a cashew “béchamel” sauce. Not the prettiest thing, but it sure does taste good!
Apparently they’re also known for their pizzas, so we ordered their Taco Pizza. It contains spiced “moo,” black bean puree, pico de gallo, guacamole, romaine and a vegan cheese sauce drizzled over top. It looks cool & tastes great!
We tried to stay as close as we could to the diet; no salads because of the oil, vegan and nothing fried or creamy. It’s difficult to eat out but if you try your hardest, you’re still grasping the ideas of the diet.
This place was pretty good, I’d have it again. Mostly just to try more things on their interesting menu!
Filed under dinner, vegan
I was craving chocolate, so this happened…
Chocolate Chia Pudding (serves 3-4)
- 2 cups unsweetened non-dairy milk (I used almond milk)
- 2 teaspoons vanilla extract
- 4 teaspoons cocoa powder
- sweetener of choice, to taste (I used 3 packets of stevia)
- 6 tablespoons chia seeds
Place the milk, vanilla, and cocoa into the blender and add sweetener to taste (about 2 servings worth). Blend until cocoa is completely incorporated.
Pour milk mixture into a bowl and add the chia seeds. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form. Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least an hour.
Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.
Nutrition (per serving): 123 calories, 52 calories from fat, 6.2g total fat, 0mg cholesterol, 17.9mg sodium, 243.3mg potassium, 12.2g carbohydrates, 8.8g fiber, 2g sugar, 7g protein, 3.8 points.
oo close up!
Oh no! Easter is over! No more Reeses peanut butter eggs!!! Have no fear! These eggs are SO good, (maybe even better than the original) and are vegan, yay! If you love peanut butter and chocolate like I do, seriously try these.
Copycat Peanut Butter Eggs (Makes 6-9 eggs)
- 1/4 cup pb (or any nut butter)
- dash salt (I also use salted pb)
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
- 2 tbsp. cocoa powder
- 2 tbsp. virgin coconut oil (see below, for substitution notes)
- Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
- 2 more tbsp. of the sugar/sf sugar, if needed
- (Note: this recipe calls for the above 4 ingredients for the chocolate layer, you could also take the easy way out (like me) and melt some vegan chocolate chips)
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. That’s what CCK did, I melted vegan chocolate chips by mirco waving them for 20 seconds and stirring and doing this 3-4 times until completely melted. If you do more, you burn the chocolate 😦 . Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
Per Egg:Calories: 55 Fat: 4 g Carbs: 4 g Cholesterol: 0 mg Fiber: .5 g Protein: 2 g Sugar: 0 g (based off the assumption sugar-free powdered sugar is used)