2016-04-11

2016.04.06 Pasta; Whole Wheat w/Milled Flax Seed Lasagna, Chopped Vegetable Blend, Crushed Tomatoes, Mozzarella, Ricotta, Cream Cheese, Parmesan

2016.04.06 Pasta; Whole Wheat w/Milled Flax Seed Lasagna, Chopped Veggie Mix, Crushed Tomatoes, Mozzarella, Ricotta, Cream Cheese, Parmesan


Shopping Cart (Products are suggestions, substitute per need\want):

1   8 oz. package Hodgson Mill organic lasagna whole wheat pasta w/milled flax seed
1 16 oz. package Trader Joe's Healthy 8 chopped veggie mix
1   8 oz package Daiya mozzarella style shreds
1   8 oz. package Daiya plain cream style cheese
1   4 oz. package Kite Hill ricotta style cheese
1 28 oz. can Whole Foods 365 crushed tomatoes
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive oil
Spray oil non-stick
Salt
Pepper
Aquafaba
Parmesan cheese
Italian seasoning

Measurement/Preparation:

Cook lasagna noodles per package instruction and set aside
Preheat oven to 350 degrees
Coat 13x9x2 inch baking dish with cooking spray
9 tbsp. aquafaba (approx. 3 eggs)
1 tbsp. olive oil
1 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp pepper

Cooking:

Preheat the olive oil in a large saucepan over medium heat.
Add the chopped veggie mix to the sauce pan and saute until tender.
Add the tomatoes and spices to the saucepan and bring all to boil.
Reduce saucepan heat and simmer uncovered for 12-15 minutes.
To a mixing bowl combine the aquafaba and cheeses.
Stir the mix until nicely blended and smooth.
Spread 1 cup of the saucepan mix on to the bottom of the baking dish.
Layer the dish with evenly with single layer of noodles.
Top noodles with 1/2 of the cheese mix.
Top cheese mix with 1/3 of the sauce mix.
Add second single layer of noodles.
Top with rest of the cheese mix.
Top cheese mix with 1/3 if the sauce mix.
Add third single layer of noodles.
Top noodles with remaining sauce mix.
Cover dish and bake for 35 minutes.
Uncover dish and bake for 10-15 minutes more

Plating:

Serves up to 12

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2016-04-08

2016.04.10 Pasta; Breaded Vegan Shrimp, Linquine, Trinity Mix, Sprinkle seasoning, Parmesan

2016.04.10 Pasta; Breaded Vegan Shrimp, Linquine, Trinity Mix, Sprinkle seasoning, Parmesan


Shopping Cart (Products are suggestions, substitute per need\want):

1  16 oz. package Whole Foods Market 365 Organic Linguine
1  1/2 lb. package Whole Foods Market Trinity mix
1  8.8 oz. package Sophie's Kitchen Breaded Vegan Shrimp
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Bragg Organic Sprinkle 24 Herbs & Spices Seasoning
Parma! Vegan Parmesan (Sister River Foods)
Olive oil
Salt
Pepper

Measurement/Preparation:

Thaw shrimp per package instructions.
Measure 8 oz (2 servings) of linguine for cooking.
Measure 2 tbsps. of sprinkle seasoning.
Preheat oven to 375 degrees.
Line 9x13 oven pan with parchment paper or cooking spray.
Prep large pot with water and 2-3 tablespoons of olive oil.
Prep large skillet with 2-3 tablespoons of olive oil.
Spread shrimp evenly on the oven pan.

Cooking:

Cook pasta per package instructions.
Add the trinity mix plus sprinkle seasoning to skillet and saute over medium heat until tender.
Reduce heat on skillet to low.
When pasta is ready, place linguine in skillet with trinity mix using a spaghetti spoon.
Mix/toss the ingredients in the skillet evenly.
Add salt and pepper to taste.
Add more oil or a bit of the the spaghetti water if the mix is a little dry.
Cook the shrimp 5-10 minutes (contrary to package, as I found the 10-15 minutes over cooked).

Plating:

Divide the linguine mix between to plates.
Top the linguine with the shrimp evenly between the plates.
Top with desired amount of parmesan.

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2016-04-05

2016.04.04 Meatloaf; Meatless Meatloaf w/Gravy, Baby Potatoes, Super Greens, Rosemary & Roasted Garlic Vinaigrette

2016.04.04 Meatloaf; Meatless Meatloaf w/Gravy, Baby Potatoes, Super Greens, Rosemary & Roasted Garlic Vinaigrette


One stop shopping at Whole Foods Market. Only four items and all ready in about 30 minutes. Providing ample servings for 2 people.

Shopping Cart (Products are suggestions, substitute per need\want):

1  12.7 oz. package Gardein homestyle meatless meatloaf w/gravy
1  16 oz. package Tasteful Sections sunrise medley - nibbles (small/baby potatoes)
1  5 oz. package Organic Girl super greens
1  16 oz. bottle Cindy's Kitchen rosemary & roasted garlic vinaigrette
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive Oil
Salt
Pepper

Measurement/Preparation:

Preheat oven to 350 degrees
Cut potatoes in 1/2 and toss into mixing bowl
Place gravy packs into bowl of hot water
Line 9x13 oven pan with parchment paper or cooking spray.

Cooking:

Toss potatoes with desired amount of olive oil, pepper & salt.
Spread potatoes evenly on oven pan.
Place potatoes in oven and cook for 20 minutes.
After potatoes have cooked 10 minutes, saute the 4 slices of loaf as per package instructions.
Add gravy to skillet and let all simmer until potatoes are done.

Plating:

2 plates
Place handful of greens on each plate and drizzle with vinaigrette.
Place half of potatoes on each plate.
Place 2 loafs on each plate and drizzle with each with pan gravy.

#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante