Spinach Tofu Pasta Bake

So, the idea for this came about from several recipes and I just kind-of came up with it. When Tyler and all the kids loved it, I knew I had to write down what I did - so we could have it again. Hope you enjoy it.

This goes beautifully with garlic bread.

Spinach Tofu Pasta Bake

INGREDIENTS:

1 package frozen spinach, thawed and squeezed dry-ish

2 eggs

12 oz soft tofu, drained

Parsley

Salt 

Pepper

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Olive oil

1 onion, minced

1 tsp minced garlic

6 cans (8oz each) tomato sauce

thyme
basil
oregano
rosemary
marjoram
salt
pepper
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12 oz rigatoni (or other similar pasta) boiled and drained

HOW TO PREPARE:
In a medium-sized bowl, stir together spinach, eggs, tofu, parsley, salt, and pepper. I used a hand-blender to mix them, until smooth and creamy.

In a skillet, add a little olive oil and saute onion until softened. Add minced garlic and saute for a few minutes more. Then add spices and tomato sauce. Heat over medium heat until heated through. Salt and pepper to taste.

Spray a 13x9 inch pan. Layer some seasoned tomato sauce, some pasta, some spinach tofu. Repeat layers, ending with tomato sauce. Bake at 350 degrees for 30 minutes.

Mounds Brownies

This recipe is adapted from the one my mother used to make during my youth. In my attempt to lose dairy in my diet, the butter has been replaced with coconut oil, hence the name of these brownies has the word, "Mounds," in it, because they taste like that candy!

So. Good.

Mounds Brownies
INGREDIENTS:

1 ½ cup flour
½ tsp baking soda
1 ½ cup sugar
2/3 cup coconut oil
4 tbsp water or brewed Choffy
24 oz (3 cups) dairy free chocolate chips, divided
2 tsp vanilla
4 eggs
1 cup chopped nuts (optional)

Mix sugar, butter, & water (or Choffy) - bring to a boil. Remove & add 1 ½ cup chocolate chips & vanilla. Cool completely. Add eggs, stir in remaining ingredients; rest of chocolate chips. Pour into greased 13 x 9 in pan. Bake at 325° for 35 minutes.

Carrot Dill Soup

When I was in Ukraine adopting my twins, I tried fresh dill on potatoes at a restaurant. From the first bite, I knew that I was a fan of dill. When I saw this recipe, I knew I had to try it out. It did not disappoint. It pairs exceptionally well with french bread. 

Carrot Dill Soup
INGREDIENTS:
2lbs carrots, peeled and sliced
4 tsp vegetable oil
4 tsp minced garlic
1 onion, chopped
7 cups vegetable stock
1 1/2 cup almond or cashew milk (I used some of each)
2 tbsp chopped fresh dill
1 tbsp chopped fresh chives

HOW TO PREPARE:
Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.

Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in vegetable stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.

Puree the carrot mixture in a food processor or blender, in small batches if necessary. (I used an immersion blender)  Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Teriyaki Black Bean Burgers

I am new to this whole not-eating-meat gig. I've only been at it for a month or so. But when I imagined not being able to have hamburgers during the summer holidays? It made me sad.

This is my first time eating a vegetarian burger. For the past week, I have been contemplating what ingredients and flavors that I wanted to put into this recipe, and the results were fantastic! Inspiration for this recipe comes from here and here. These burgers go beautifully with my recipe for Hawaiian Buns.

I honestly did not miss the beef. #truestory 

Teriyaki Black Bean Burgers

INGREDIENTS:

4 cans (14.5 Each) Black Beans

2 cups frozen tater tots, heated up and broken apart

3 green onions, chopped

2 tablespoons unsweetened crushed pineapple

2 whole Eggs

Salt

Pepper

1 cup cornmeal (you may need more if the mix is too wet)

Hamburger Buns

Pineapple Rings, grilled (optional, but this really MAKES the burger extra special!)

Sauce:

1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon unsweetened crushed pineapple
1-1/2 teaspoons ground ginger
1 garlic clove, minced
1/2 teaspoon sesame oil

HOW TO PREPARE:

In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside. 

Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole beans visible. Add the tater tots, green onion, crushed pineapple, eggs, salt, pepper and 3 tablespoons of the ketchup mixture. Stir until everything is combined, then let the mixture sit for 5 minutes. At this point, my teriyaki black bean burger mix was too soft. It wouldn’t hold its shape. So I sprinkled in some cornmeal – probably close to 1 cup – until it was thicker and didn’t fall apart.

Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) I didn’t’ actually form my patties, I just scooped up a spoonful and put it right on the griddle. My patties weren’t perfectly round – but they don’t really need to be a circle, right? Cook on a griddle or skillet, with some oil until the bottom is nicely browned. Flip over and then baste with remaining ketchup mixture.

Yield: 11 servings – yes, it was an odd amount of servings, but I imagine that I could have made the patties smaller or bigger. It’s up to you!

Hawaiian Buns

Store-bought hamburger buns make me sick, hence I am making homemade ones! These buns turned out beautifully on my first try. And they smell heavenly whilst baking! 

I paired them with my Teriyaki Black Bean Burgers - so tasty! These buns have to rise twice, so plan ahead for enough time. I don't know how good they are the day after, because they are always gone the day I make them. I found the recipe here.

Hawaiian Buns

Yield: 8 buns

INGREDIENTS:

1/4 cup rice Milk, Warmed Under 110 degrees

1/4 cup coconut oil, Melted

1/3 cup Brown Sugar

2 1/4 teaspoons Active Dry Yeast Or 1 Packet

20 ounce Canned Crushed Pineapple

2 whole Eggs, Beaten

4 cups Flour

1 teaspoon Sea Salt

HOW TO PREPARE:

Place milk, melted coconut oil, brown sugar and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.

Meanwhile stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.

Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and 2 eggs to yeast mixture. Mix until well combined.

Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.

Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.

Place dough in a greased bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 1/2 hours.

Put parchment paper on a cookie sheet, set aside.

Gently remove risen dough from bowl and divide in half. Divide each half into 4 pieces.

Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 8 rolls evenly on the cookie sheet.

At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.

If cooking immediately, allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.

Preheat oven to 350 degrees. Bake rolls for 20-25 minutes or until golden brown.

Store rolls in an airtight container.

Vegetable Noodle Soup

Vegetable Noodle Soup

INGREDIENTS:

1-2 tbsp olive oil (optional)
4 cloves of garlic or 2 tsp of minced garlic
1 medium onion, minced
4 celery stalks, diced
3 carrots, diced
Edamame pasta (can be purchased on Amazon)
1 tsp dried Italian seasoning (or basil, parsley)
2 bay leaves
1 tbsp vegetable bouillon

Frozen corn

HOW TO PREPARE:

Sauté garlic, onion, celery, and carrots in olive oil until softened. You can dry sauté, if you prefer. Turn off heat and set aside.

In a large pot, fill 2/3’s full with water. Bring water to a boil. Add Italian seasoning, bouillon, bay leaves, and add two or three large handfuls of edamame pasta (break in half as you put in the pot). Boil for 4-5 minutes, or until package directions say it is done. DO NOT DRAIN.

Stir sautéed vegetables into the pot with the noodles and broth. Stir in frozen corn and heat the soup on low heat. Add salt or any seasonings to taste. For variety, you can add some salsa.