Vegan Kabocha Squash Lasagna

9 lasagna ribbons

2 1/2 cups brown onions (3 small onions), chopped
2 tbsp olive oil

1 pound Kabocha squash (half of a small squash), peeled and cut into 1/4″ slices

2 cups veggie broth

1 tsp thyme

1 tsp sage

1 box tofu

2 tbsp lemon juice
2 tsp onion powder
1 tsp salt
1/2 tsp freshy ground pepper
1/2 tsp cayenne pepper

1 package Daiya nondairy cheddar cheese shreds

Preheat oven to 375°F.

Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions until soft, stirring occasionally. Transfer to a bowl and set aside.

Return same pan to heat and add sliced squash, broth and herbs. Bring to a boil and cook on high heat until broth almost all of the broth has evaporated. Separate from broth and set aside.

Meanwhile blend tofu with the lemon, onion powder, salt, pepper, and cayenne.

Coat a 13 x 9 x 2-inch pyrex with the remaining broth.

Lay down 3 lasagna noodles and coat with tofu ricotta. Place squash on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Place half of onions on top of squash and sprinkle around desired portion of shredded daiya. Repeat for the second layer.

Top with the final 3 lasagna sheets. To finish sprinkle with shredded daiya.

Bake for 20 min or until daiya shreds are melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/

Vegan Stroganoff AKA Ribbon Noodles with a Creamy Vegetable Sauce

Tofu Sour Cream
12.3oz tetra box soft tofu
1/2 cup olive oil

Makes 1 1/2 cups.

Creamy Vegetable Sauce
1 tablespoon margarine
1 medium size onion, finely chopped
8 oz mushrooms, finely sliced (I used 4 oz white mushrooms)
1 1/2 cups vegetable broth
2 tablespoons unbleached flour
1/2 cup vegan sour cream
1 teaspoon yellow mustard
salt and pepper to taste
10 oz ribbon noodles (I used spinach ribbon noodles)

Melt margarine over medium heat and saute the onions for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 2 Tbsp. of flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.
Stir adequate portion onto serving of noodles.

Altered from http://vegweb.com/index.php?topic=7568.0

Vegan Heart Shaped Cinnamon Muffins

1 tablespoon flaxseed meal 
3 tablespoons hot water
1 1/2 cups flour
1/2 cup organic sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 cup Kikkoman Original Soymilk 
1/2 cup oil
Heart Shaped 7 cupcake/muffin tin

Preheat oven to 400 degrees F. Mix flaxseed meal and water, and let sit for 10 minutess. While waiting, sift together dry ingredients. 
Combine egg replacer, milk, and oil in a bowl. Add dry ingredients to this mixture and stir until just moistened. 
Use an ice cream scoop and fill half to 3/4 full with batter and drop into tin, sprinkle cinnamon on top and bake for 19 minutes. 
Makes: 7 muffins in heart shaped tin, Preparation time: 10 mins, Cooking time: 19 mins

Altered from http://vegweb.com/index.php?topic=35468.0 

Vegan Pad Thai (without meat, eggs, and anchovy paste)

1 pound rice noodles
1 pound firm tofu
canola oil, as needed
1/2 cup soy sauce
1/2 cup white vinegar
3/4 cup sugar
2 tablespoons ketchup 
2 teaspoons paprika
2 teaspoons finely chopped garlic

Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
Mix the soy sauce, vinegar, sugar, and ketchup, and paprika in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil. 
Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Drain and cube the tofu then add them to the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles till the liquid has been absorbed.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour

Altered from http://vegweb.com/index.php?topic=14784.0 

Vegan Raspberry Chocolate Chip Mini Brownie Cupcakes (Truffle flavor!)

2 cups unbleached flour --> 2/3 cup

2 cups sugar --> 2/3 cup

3/4 cup unsweetened cocoa powder --> 1/4 cup

1 teaspoon baking powder --> 1/4 tsp + dash (.33 goal)

1/2 teaspoon salt --> 1/8 + dash (=.125, .16 goal)

1 cup water --> 1/3 cup

3/4 cup vegetable oil --> 1/4 cup

1 teaspoon vanilla --> 1/4 + dash (.33 goal)

1 cup Easy Life vegan chocolate chips --> 1/3 cup (or chopped walnuts)

~2 tbsp organic raspberry preserves --> 1/2 tbsp + dash 

Second measurements are if making 1/3 the amount (20 mini cupcakes) is desired.

Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, oil, vanilla, and mix well. 

Stir in the chocolate chips (or chopped walnuts).

Pour into prepped cupcake pan.

(Skip this step for walnut variation) Take a knife and dip it about an inch into the raspberry preserves jar. Create a line roughly in the middle of each cupcake. When finished, perpendicularly graze the top of the cupcake with the knife creating a bit of a marble design. 

Bake for 15 minutes. When they come out of the oven, they will be soft but become more firm as they cool.

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/4 cup + 2 tbsp vegetable oil
1/2 teaspoon vanilla
1/2 cup Easy Life vegan chocolate chips
~2 tbsp organic raspberry preserves

Altered from http://justjennrecipes.com/mini-vegan-brownie-cupcakes/2009/03/04/ 

Vegan Creamy Miso Sauce

4 tablespoons Smart Balance Organic Vegan Buttery Spread

4 tablespoons flour

1/4 cup + 1 3/4 cups soy milk

3 tablespoons white miso

1 teaspoon Better than Bouillon Vegetable Stock Base 

2 dashes pepper

4oz white button mushrooms lightly sauteed in oil (optional)

In a medium sauce pan melt miso with ¼ cup soy milk and pour into a small bowl and set aside.

In the same sauce pan, melt butter over low heat. Add flour and stir frequently. Add the rest of the soy milk and stir until thickened. Add miso with soy milk, vegetable flavor bouillon and pepper.

If desired, in a frying pan, sauté mushrooms in oil for 3-5 minutes and mix in sauce.

Serve with various dishes such as rice with black sesame seeds, noodles, tofu, and meat substitutes. 

Altered from http://www.tasteofhome.com/Recipes/Community/Beef-White-Miso-Casserole- 

Vegan Spinach Lasanga

2 cans Hunt's tomato sauce or Prego or Ragu
1 box lasagna ribbons, boiled and drained
1 block firm tofu
1 small onion, diced
4 cloves garlic, minced
1 block vegan gourmet mozzarella cheese, shredded or ~2 cups Daiya Mozzarella Cheese, shredded
2 cups frozen spinach, boiled and drained
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

In a blender, process tofu, onion, garlic, juice, basil, oregano, and salt then mix in spinach. Cover the bottom of a 9x13 Pyrex with 1 cup of sauce. Place three ribbons on top of the sauce about an inch apart. Cover the ribbons with half of the tofu mixture and 1/2 cup of the cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce, the rest of the tofu mixture, and another 1/2 cup of cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce and 1 cup of cheese. Bake at 350 degrees for 30 minutes and cool. 


Altered from How it All Vegan! cookbook

Vegan Cheese Sauce

1/2 cup unbleached flour
1/2 cup nutritional yeast
1 1/2 - 2 cups water
2 tbs soy margarine
1 tbs yellow mustard
garlic salt to taste

Additional spices can and should be added at your discretion. Yummy add-ins are curry powder, turmeric, red pepper, powdered mustard, cumin, etc.
Mix flour and nutritional yeast in saucepan. Add enough water to form a thin paste and mix thoroughly to avoid any dry pockets. Add the rest of the water and turn on heat to medium. Stir continually until sauce reaches desired consistency. Remove from heat and stir in margarine. Add yellow mustard, garlic salt, and any other spices you wish.

From http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=122

Vegan Creamy Tomato Soup

1 medium onion, diced
6 cloves garlic, minced
1/2 tsp salt
1 tsp dill weed
1 tbsp olive oil
1 14.5 oz can diced tomatoes
2 cups vegetable broth
1 tbsp organic sugar
2/3 cup soft tofu

Saute onions, garlic, salt, and dill in oil on medium heat until onions are translucent. Add tomatoes, vegetable broth, and sugar. Cover and simmer over low heat for 20 minutes. Blend tofu and 1 1/2 cups of vegetable broth until smooth. Add to soup pot and serve immediately. Makes 5 bowls of soup. 

Altered from How it All Vegan! cookbook

Glimpse at vegan food

Unplugged freezer pantry

Shown in three sections below

Cookbooks which are veganized by me if not already vegan, rice cooker, ice shaver

Cute bento and baking accessories then sweets

Canned soymilk, wheat gluten, vegetarian refried beans, tahini, tetra box tofu

Flour, pie crusts, egg replacer, sweets mixes, oatmeal, panko, couscous, green dried rice, ramen, seaweed

Apple juice, grape juice, fruit cocktail, coconut milk, coconut cream, vegetable soup, fruit snacks, etc

Several boxes of tea. Several tetra boxes of assorted soy milk. Several types of pasta