Butternut Squash Stuffed Shells

Posted on by Loryn Vegan Lunch & Dinners

Butternut Squash Stuffed Shells

1 butternut squash, peeled & cubed

½ tsp garlic salt

½ tsp cinnamon

Dash nutmeg

1 T margarine or olive oil

¼ C Maple syrup

Salt to taste

1 box Jumbo Shells

1 jar of organic tomato sauce or homemade sauce

 

Cook shells as directed by box and rinse with cold water so they can be easily handled.  As shells are cooking put cubed squash in a deep pan and fill with water, bring to a boil and cook until squash is soft when pricked with a fork.  Drain squash and put back in pan.  Mash squash with potato masher and add seasonings.  In a baking dish pour a thin layer of sauce.  Fill each shell with squash mix and place in baking dish.  Cover with remainder of sauce.  Cover dish with tinfoil and bake at 400 for 30 mins.

BLACK BEAN-QUINOA BURGERS

Posted on by Loryn Vegan Lunch & Dinners

BLACK BEAN-QUINOA BURGERS

2 cloves garlic

½ onions, chopped

1 Can Black Beans, rinsed & drained

1 tsp  Salt

½ Cup diced red pepper

1 Tb Chili Poweder

1 tsp Cumin

¾ C Flour

3 Cups cooked Quinoa (1 Cup dry)

Olive Oil for cooking

–       Cook Quinoa as recommended (I used ½ veg broth ½ water)

–       Combine everything but Flour & Quinoa in a food processer/blender.

–       Mix in a bowl with Flour – keep adding until it’s a thick paste.

–       Make patties.

–       EITHER Fry patties in Olive oil or Bake in oven (on Parchment paper) for 30 mins or so on 350.

Baked Falafel

Posted on by Loryn Vegan Lunch & Dinners

Baked Falafel

1 Can Garbanzo beans, rinsed & drained

1 small onion, chopped

2 cloves Garlic, smashed

½ tsp dried parsley

2 tsp Cumin

Dash Tumeric

½ tsp baking powder

1 slice vegan-friendly bread, toasted

½ tsp salt

¼ tsp pepper

½ C flour

1 T sesame seeds

Olive oil in spray or pump bottle

–          Preheat oven to 400

–          Blend toast in food processer until bread crumbs

–          Add all other ingredients (except for flour & seeds) and blend.  You may need to add 1 T of water or more for everything to blend well.

–          In a mixing bowl add flour & seeds to bean mix until thick.

–          Use ice cream scoop to make falafel balls on oiled baking tray or try lined with parchment paper – sprinkle with additional sesame seeds

–          Spray or pump olive oil for light coating

–          Bake for 15-20 mins

–          Enjoy!  I used in a wrap with tahini sauce, fresh tomatoes, cukes, onions and lettuce.. Yummm.

Spinach & Cannellini Pasta (Quick & Easy)

Posted on by Loryn Vegan Lunch & Dinners

Spinach & Cannellini  Pasta  (Quick & Easy)

Pasta

Onion

Garlic, chopped

1 can Cannellini beans (white beans)

Spinach

Olive oil

Tomatoes

Spices to taste: salt, pepper, crushed red pepper

 

–       Cook Pasta

–       While pasta is cooking, sauté onion and garlic in olive oil with spices (add spinach if using frozen- wait if it’s fresh)

–       Once onions are soft, add beans and spinach (if fresh)

–       Mix in pasta once cooked… mix well adding some more olive oil and salt & pepper if needed.

–       Mix in fresh tomatoes (optional)

–       ENJOY!

VEGAN PEANUT SAUCE

Posted on by Loryn Vegan Lunch & Dinners

VEGAN PEANUT SAUCE


¾ C Peanut Butter

1 Can Light Coconut milk

3 T Braggs or soy sauce

1 T Sugar

½-1 tsp ginger

½-1 tsp garlic

1 T Thai hot sauce

 

–       Combine all ingredients in a pot, heat and mix until warm.  Serve over stir-fry & rice, or noodles.. or use for dipping … the possibilities are endless!

 

TOFU BALLS

Posted on by Loryn Vegan Lunch & Dinners

TOFU BALLS
1 package tofu

1/2 C Flour

1/3 C oatmeal

½ tsp garlic powder

½ tsp basil

Dash oregano

½ tsp salt

¼ tsp pepper

¼ C diced onions

–       Mash tofu with fork in large mixing bowl

–       Mix in all ingredients

–       Ball & fry in olive oil

 

  

Although they turned out pretty good – I will try using breadcrumbs instead of flour next time… I would also recommend increasing seasonings as they were a tad bland.

STUFFED ZUCCHINI

Posted on by Loryn Vegan Lunch & Dinners

STUFFED ZUCCHINI

4 slices of vegan-friendly bread, toasted

½ red pepper, diced

2 Large Zucchini (4 small), cut in half length-wise and scoop out center (set aside)

Olive oil

Garlic

Salt & pepper to taste

 

–       Sautee pepper and zucchini center in olive oil, salt & pepper

–       Blend toast  in food processer to make bread crumbs

–        Mix bread crumbs with sauteed zucchini mix

–       Fill scooped out zucchini shells with bread mix

–       Bake at 450 for aprox. 30 mins

Sesame-ginger stir-fry

Posted on by Loryn Vegan Lunch & Dinners

Sesame-ginger stir-fry

Broccoli

Sugar snap peas

Red peppers

1 Tb vegetable oil

1 inch fresh ginger, peeled and chopped

2 cloves of garlic, chopped

2 Tb sesame oil

3 Tb Braggs or soy sauce (more to taste)

Sesame seeds

Angle hair pasta (or rice noodles) *Use rice noodles for GF

 

–       Sautee vegetables, garlic and ginger in vegetable oil & 1 Tb of Braggs (you can also add a dash of crushed red pepper and sugar if you want)

–       Cook & drain pasta.

–       Mix in sesame oil and rest of braggs.

–       Mix in veggies and top with sesame seeds.

Caramelized Tofu & brussels sprouts

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Caramelized Tofu & brussels sprouts 

– Extra Firm tofu – cut into small cubes or strips

– olive or peanut oil

– salt

-3 cloves of garlic, minced

– 1/3 Cup pecans, chopped

– 1 T – sugar in the raw

– Fresh brussels sprouts – washed and cut into 1/4ths

 

1st: Cook tofu in hot skillet with oil & salt until golden on all sides

2nd: Add garlic, pecans & sugar and cook for a few mins

3rd: scrape onto a plate & set aside

4th: In the same pan add a more oil (and a dash of salt & garlic powder if you’d like) and put up heat to med-high.  Stir in shredded brussel sprouts and cook to your liking!  (I like some slightly browned)

 

I usually serve over a bed of rice… Rice topped with brusell sprouts and finished with the tofu/pecans.

 

ENJOY!!!! =)

 * Gluten Free

Acorn Squash with Baked Tofu & Pecan Quinoa

Posted on by Loryn Vegan Lunch & Dinners

Pecan Quinoa:

1 Cup dry Quinoa

1 Cup Water

1 Cup vegetable broth

½ tsp salt (more to taste)

½ of a medium  onion

1 tsp margarine or olive oil

¼ tsp cinnamon

Dash nutmeg

¼ Cup Pecans, crushed

¼ Golden raisons

–       Sautee onions in margarine until soft

–       Add Quinoa, pecans and salt and sauté for another 1 minute

–       Add water, broth, cinnamon, nutmeg and raisons

–       Bring to a boil, cover, reduce heat and simmer for 10-15 minutes

 

Acorn Squash:

1 acorn squash

1 Tb margarine (Earth Balance)

1 tsp brown sugar

Water

 

–       Cut squash in half – clean out seeds – place face down in a deep baking dish with a ½ inch of water in dish.  Bake at 400 for 30-60 minutes (until soft)

–       Turn over – add butter & sprinkle with sugar – bake for another 5 minutes.

 

Baked Tofu:

1 package Tofu, extra firm

Maple syrup

Braggs/soy sauce

Olive oil

 

–       Cut Tofu into blocks or thick strips

–       Drizzle with maple syrup, braggs and oil

–       Bake at 400 for 45 mins (turning tofu over at least once)