Thai Curried Noodles with Tofu

I saw this in an old issue of Vegetarian Times last week and figured my son would LOVE it.  He loves spicy and he loves tofu so it seemed the perfect fit.  I was right, the only complaint that he had was that it "needed a little more spice!"  It was super quick and easy to make so it was perfect for after our long day spent at the Grand Beach <3

Thai Curried Noodles with Tofu and Broccoli

1/2 box of fettuccine noodles, cooked according to package instructions

2 diced shallots

2 cloves minced garlic

1 inch grated ginger

1/4 cup chopped fresh cilantro

2 tbsp curry paste

1 tsp curry powder

1 tsp cumin

1/2 tsp turmeric

1-15 oz can coconut milk

3/4 cup vegetable broth

1 package of tofu, drained and dry fried

4 cups chopped lightly steamed broccoli

*Saute shallots, garlic and ginger in olive oil for 5 minutes.

*Add cilantro, curry paste, curry powder, cumin and turmeric and stir for a minute.

*Add coconut milk and broth and bring to a boil.  Lower heat and simmer for 5 minutes.

*Cut tofu into 1/2" cubes and add to mixture.  Cook an additional 10-15 minutes.

*Add broccoli and noodles and stir to mix.

Nutty Pasta Toss

Nutty Pasta Toss  from the Garden Of Vegan

1 box of fettuccine noodles-cooked according to package instructions

1/2 cup of peanuts

1/4 cup fresh parsley

6 cloves of minced garlic

1 1/2 cups vegetable stock

salt and pepper

2 tbsp lemon juice

1 sliced small zucchini

24 halved cherry tomatoes

2 tbsp flax oil

*In a food processor, blend together the nuts, parsley, and garlic until minced.

*Add stock, salt and pepper, and lemon juice and blend until well combined.

*In a large saucepan, cook the zucchini, tomatoes, and nut sauce until zucchini is slightly tender.

*Toss mixture with pasta and flax oil, and serve.

Lots of Garlic Pesto Sauce...

I know, I know.. where have I been?  I am so behind on blogging but I do plan on catching up.  I have so many delicious recipes to share!  I put this recipe on my menu a few weeks ago but it kept getting pushed back and replaced because I wasn't really that into making it.  What a mistake!  I made it today right before hot yoga and it was all I could think of during my class.  I kept wondering if the kids had eaten it all and if there was any left for me.  It smelled and looked so delicious and it tasted even better!  I served it with a pepper salad... I had to use them up ;)  Hope you are all enjoying your summer.. we have been busy but only with fun stuff :)

Pesto Sauce

8 cloves of minced garlic

100 g of fresh basil

1 cup roasted pine nuts

1 1/2-2 cups freshly grated parmesan

1 tsp italian seasoning

salt and pepper

1/2 cup olive oil

*In a food processor, pulse together garlic, basil, pine nuts, parmesan and seasonings.  Be careful not to over process.

*Pour olive oil in slowly while mixing.

*Mix together with cooked pasta and top with parmesan cheese

Creamy Asparagus Pasta

We had another full day out in the sun so it was nice to have a fairly quick meal to look forward to.  As expected, the kids LOVED the pasta (even bebe!) so this is going to become a regular in our meal rotation.  I got the recipe from Shannon's blog and only changed a few things.  We also had a yellow and red pepper "salad" and some parmesan tofu fingers.  The best part of the meal?  That I skipped hot yoga in order to enjoy the food with my family and the fact that we are now on our way out for ice cream.  Guess what?!!  I LOVE SUMMER.

Creamy Asparagus Pasta

 1 box cooked fettuccine

3 tbsp butter

1 chopped onion

6 cloves minced garlic

 3 cups chopped asparagus

2 tsp Italian seasoning

salt and pepper

1/2 cup vegetable stock
1 cup whipping cream

400 grams parmesan cheese

*Saute onion in butter until very soft, add garlic and asparagus and cook for 3 minutes.

*Add stock and seasoning and bring to a boil.  Lower heat and simmer for 3 minutes.

*Stir in whipping cream and cook until asparagus is tender.

*Toss together with pasta and parmesan cheese.

What to do with a can of leftover artichoke hearts...

I hosted my sister's bachelorette party this weekend and I was left with a lot of leftover snacks as well as some ingredients that just never got used.  I make a mean spinach and artichoke dip and had originally planned on doubling the recipe but never got around to it.  That left me with a can of artichoke hearts  that I just couldn't let go to waste!  I ended up finding a couple of recipes for artichoke pasta sauce and figured that I could fine tune my own crockpot recipe in no time.  This was what we ended up with, we all liked it but my oldest and youngest daughters LOVED it.  I served the sauce on some bowtie pasta with chickpea nuggets and a green salad!

Tomato Artichoke Pasta

Olive Oil

1 chopped onion

5 cloves minced garlic

2-28 oz cans of diced tomatoes, one can drained of juice

2 tsp basil

2 tsp oregano

2 tsp thyme

2 tsp brown sugar

2-14 oz cans of artichoke hearts, drained and chopped

1/2 cup vegetable stock

red pepper flakes

*Saute onion and garlic in olive oil until soft

*Transfer to slow cooker and add tomatoes (along with juice from only one can), and remaining ingredients

*Cook on low for 6-8 hours.

Butternut Squash Ravioli

I've been waiting to make this ravioli again for about a year.  During my last month of pregnancy last year I literally filled my freezer with food...I actually wish I had taken a picture now.  My sister was visiting then and I had been asking (okay, begging!) her to teach me how to make ravioli.  It was a lot of work but so worth it in the end, the ravioli was devoured and there wasn't anything left for lunches the next day!  Since then I have asked my sister several times to make it with me again and she finally humoured me today.  We served this butternut squash ravioli with a balsamic vinegar tofu salad, and once again there were no leftovers!  Next time my sister visits I have a feeling I will be getting her to double this recipe...

Butternut Squash Ravioli

pasta dough

14 eggs

14 all purpose flour

4 whole wheat flour

1 tbsp salt

1/4 cup olive oil

*Place flour and eggs in kitchen aid mixer with dough hook, mix until just moistened

*Add salt and olive oil, mix until dough is formed into a ball

*Remove from mixer and knead for several minutes
*Divide dough into 4 equal pieces and wrap in plastic.

*Place in refrigerator for 30 minutes

butternut squash filling
1 large butternut squash
1 cup ricotta cheese
1/3 cup romano cheese
salt and pepper
1 tsp italian seasoning
1 tsp sage
2 tbsp brown sugar

*Cut squash lengthwise and scoop out seeds
*Place face down in a casserole dish and bake at 400 for 1 hour
*Scoop out squash and pulse in a food processor until smooth
*In a large bowl, combine all squash with remaining ingredients

assembling the ravioli
*Take pasta dough out one section at a time.  Roll out into a square (this takes much patience), remember to give dough a chance to rest in the middle of this process.  Try to get it as thin as possible.
*Scoop 1 tbsp of filling onto dough and repeat 1 inch apart to cover half the dough.
*Brush empty half of the dough with a egg white/water wash and fold to cover filling.
*Using your hands, press dough down in between filling to create the ravioli squares
*Using a butter knife, cut out each ravioli and place on a floured surface.
*Place ravioli in boiling water for 2-3 minutes.

You can serve it this way or in any pasta sauce you choose.  We had ours in a simple butter/garlic/sage sauce!

Yet another Monday.

When you wake up Monday morning thinking that it's Friday you know it's going to be a long week.  The day just dragged on from there and by dinner time, I was done!  I was so thankful that I had planned this low-prep meal; even with the chickpea nuggets I think the whole thing took less than 1/2 hour.   We literally ate every last drop of the entire meal though, and were fighting over the remaining nuggets.  I keep saying that I'm going to have to start doubling the recipes but now I think I really have no choice now!  Can you imagine when the kids are teenagers?  Tonight we had a simple cream cheese pasta dish, with chickpea nuggets and a spinach salad.  Our favourite 2 year old did not enjoy this meal but next week we are having Boon Burger... so maybe then?  Cross your fingers!

Cream Cheese Pasta

1 box spaghetti prepared according to package instructions

1 tbsp butter

1 finely chopped onion

3 cloves minced garlic

1 chopped red pepper

1-1 1/2 cups chopped broccoli

1 cup plain cream cheese

1 cup milk

1/2 cup freshly grated parmesan cheese

1 tsp oregano

1 tsp garlic and herb seasoning

salt and pepper

*Saute onion and garlic in butter until softened.  Add red pepper and broccoli and cook until tender.

*Break cream cheese into chunks and add with remaining ingredients.

*Stir frequently for 5 minutes until everything is well blended.

*Serve over pasta <3

Super-Grouchy-Pasta-Monday

Today is super-grouchy-Monday, I'm not sure why that is but I'm going with it.  On super-grouchy-Monday I didn't want to put any extra effort into supper and had conveniently planned this no prep meal with a small prep side dish!  Realizing that was the only non supergrouchy thing about this Monday ;) 

We are big on walnuts in our house- my daughter even has an afternoon walnut snack  every day when she gets home from school and I often find my 3 year old sneaking into the pantry to get fistfuls.  I find it pretty cute that she thinks that she has to sneak around to get them.  Tonight's meal is brought to you by the Simple Suppers  cookbook, and a roasted red pepper salad.  I think it is finally time to punch out my parenting time card and go to bed.  Tomorrow has to be better than today, right?  (Please say yes!)

Pasta with Broccoli, Edamame, and Walnuts

 1 box of rotini, cooked and drained

1/4 cup olive oil

1 chopped onion

4 cloves minced garlic

3 cups bite-sized pieces of broccoli

1 1/2 cups shelled edamame

1/2 tsp salt

1/4 cup chopped thyme

red pepper flakes

1 cup chopped walnuts

salt and pepper

feta cheese (the recipe says parmesan but we were out!)

*Warm 2 tbsp olive oil in a skillet on low.  Add onion and cook until translucent.  Add garlic and cook for 1 more minute.

*Add broccoli and 1 cup of water, cover and cook on high for 2 minutes.

*Add edamame, salt, and herbs and cook for 5 minutes.  Remove from heat.

*In a serving bowl, toss together pasta, broccoli mixture, walnuts and cheese.  Serve immediately.

Chickpea Salad and baby-food-making :)

I spent the afternoon making what is hopefully my last big batch of baby vegetables.  Baby is 10 months now and transitioning to table foods so I'm hoping this will tide us over!  You should have seen my kitchen at the end of the day!  It was quite a sight and I'd have been very embarrassed if anyone had seen it that way.

I talked recently with a friend about how most baby foods in the stores (and homemade by some) is pretty boring.  Carrots, sweet potato, peas, and green beans.... it's like they don't think babies can handle anything different.  Not so here!  I am an admittedly very picky eater, especially when it comes to veggies so I try hard to ensure that my children do not follow in my footsteps in that way.  This baby eats everything: red pepper, cucumber, spinach, avocado, turnips, parsnips, beets (big favourite!), broccoli, cauliflower, and of course all the regulars as well.    Most vegetables just have to be steamed and then blended for any baby to enjoy.  I took a picture of the red pepper to show you how 2 red peppers makes very little food! 

Tonight we had a family favourite: baked macaroni!  I've shared this recipe before so I won't bore you all with the details but you can find the recipe here.  Even the baby loves this recipe as I just used the mini food chopper to make it a little more baby friendly.  It was served with some green peas (leftover from baby food making) and a chickpea salad.  My kids are not crazy about tomatoes and I don't usually serve them because everyone is allowed some dislikes, right?  Tonight though I thought I'd suggest (strongly) that they try them and they didn't go over as badly as usual.  My oldest daughter even asked to have the salad in her lunch tomorrow so I consider that a win! 

Chickpea Salad

salad:

1 can of chickpeas, rinsed and drained

1 cucumber, seeded and chopped

1 cup cherry tomatoes, halved

1/2 chopped red onion

1/2 cup feta cheese

any chopped peppers you might have

dressing:

1/8 cup balsamic vinegar

1/3 cup olive oil

1 tbsp fresh chopped rosemary

2 cloves minced garlic

1/4 tsp salt

1/4 tsp fresh ground pepper

1 tsp brown sugar

1/2 tsp Dijon mustard

*Mix together salad ingredients

*In a food processor pulse together dressing ingredients several times, until well mixed

*Pour dressing over salad and let chill for at least 1 hour

Another Monday of trying to please a 2 year old...

I'm pretty sure the only reason any of this meal got eaten by our favourite Monday dinner guest is because we were having chocolate pudding for dessert.  Another Monday, another fail!  You just never know with a 2 year old!  Tonight we had spaghetti with a super easy (super delicious) lentil sauce and a tofu and veggie salad.  I just kind of threw the salad together at lunch and it went over so well I will definitely be making it again.  Possibly even this week, ha!  I basically just marinated the tofu in a simple balsamic vinegar marinade and then baked it in the oven for 30 minutes.  Then I threw it in a bowl with some tomatoes, cucumber, yellow pepper, carrots and the leftover marinade!  So for next week all I know is that our little friend likes bread and... well that is actually all I know for sure :)

Spaghetti and Lentil Sauce

2 small chopped onions

3 cloves minced garlic

1 1/2 cups of dried green lentils

3 1/2 cups vegetable broth

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 tsp cayenne pepper

freshly ground black pepper

1 can tomato paste

*Saute onion and garlic until soft

*Add lentils, broth, and spices and bring to a boil.

*Lower heat and simmer for 30-40 minutes (until lentils are cooked)

*Add tomato paste and mix well.

Spaghetti Squash Lasagna

My son must ask me at least 5 times every time we eat this dish, "Are you sure there is squash in here, it tastes just like lasagna".  This meal is pretty simple to put together if the spaghetti squash is done and if you have some frozen chunky pasta sauce out.  We had it with a green salad with tofu croutons and some roasted red peppers.  I even blended some up for the baby and she loved it!  While we all enjoyed the lasagna, the most popular part of the meal was definitely the tofu croutons.  They were the first thing gone from every one's plate and seconds and thirds were had by all.

Spaghetti Squash Lasagna

1 large spaghetti squash

1 batch chunky pasta sauce

2 1/2 cups grated mozzarella cheese

3/4 cups grated parmesan cheese

2 cups ricotta cheese

3 cloves minced garlic

2 tsp Italian seasoning

5 oz fresh spinach

salt and pepper

*Cut squash lengthwise and scoop out seeds 

*Bake at 400 for 40-45 minutes face down

*Using a fork scrape the squash lengthwise down the squash so it comes out in long strings like spaghetti

*Spread 1/4 of the sauce on the bottom of a 9x13 casserole dish

*Layer 1/3 of the squash, 1/4 sauce, 1/3 mozzarella and parmesan on top

*Repeat once more

*Saute garlic and spinach until soft, approx 2-3 minutes

*In a large bowl combine ricotta, spinach, and seasonings

*Pour on top of squash mixture

*Top with remaining squash, sauce and cheese

*Bake at 375 for 40-45 minutes

Tofu Croutons

1 package of firm tofu, drained, pressed and dry fried

3 tbsp olive oil

1/4 cup nutritional yeast

2 tbsp fresh rosemary

2 tbsp fresh thyme

2 cloves minced garlic

1 tsp parsley

1 tsp basil

*Combine all ingredients in plastic container.

*Shake and coat well

*Place in refrigerator and chill for at least 2 hours

*Bake at 350 for 30 minutes

Switching up my menu plan?

I'm as shocked as you are!  Don't worry...I'm still going to be making the spaghetti and lentil balls but probably not until Monday when I have a chance to make a giant pot of sauce.  Life got in the way of that today so I had to make something a little less time consuming.  I first had this casserole at a baby group that I go to, I couldn't believe that I actually liked it (I'm not a fan of cottage cheese).  I've modified the recipe since then but the bones of it are the same.  I also added Veganomicon's chicken cutlets (done as nuggets) and an arugula salad.  Very filling and delicious <3

Cheesy Vegetable Pasta Bake

1 cup chopped carrots

1 cup chopped broccoli

1 chopped red pepper

3/4 cup frozen peas

1 onion

1/2 cup cottage cheese

2 cups plain yogurt

1 cup grated cheddar cheese (I like to add a little more!)

1/2 cup milk

 2 tsp salt

1 tsp basil

1/2 tsp hot sauce

1 box whole wheat fusilli pasta

2 tbsp melted butter

1/2 cup panko bread crumbs

*Saute vegetables in olive oil until soft

*Cook pasta according to package instructions

*In a large bowl, combine cottage cheese, yogurt, cheese, milk, salt, basil, and hot sauce

*Add vegetables and pasta and turn into large casserole dish

*Mix together butter and bread crumbs and sprinkle on top of dish

*Bake at 350 for 40-45 minutes

Chickpea Nuggets

2 cups cooked chickpeas

4 tablespoons olive oil

  1 cup vital wheat gluten
1 cup panko breadcrumbs
 1/2 cup "chicken" broth
4 tablespoons braggs
4 cloves minced garlic
1 teaspoon lemon zest
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1 teaspoon dried rubbed sage

 

*Pulse together in a food processor chickpeas and oil
*In a large bowl combine all ingredients and knead for several minutes
*Form into nugget (or cutlet) shape and pan fry in olive oil for 5-7 minutes per side

Stuffed Shells and Ice Cream Sandwiches

This is one of my oldest daughter's favourite dishes.  She had 2 helpings and asked for more but I suggested she keep the last little bit for her lunch tomorrow.  I think I may have to start doubling this recipe soon!  I like this one because I can put it all together early in the afternoon and then just throw it in the oven before supper. 

This afternoon we had a little neighbour friend over who loves to bake.  He asks to make something every time he is here and today we decided on walnut chocolate chip cookies.  To make it more dessert-like we turned the cookies into (delicious) ice cream sandwiches!

Stuffed Pasta Shells

1 package of pasta shells (or manicotti, cannelloni, etc.)

1 large tub of ricotta cheese

olive oil

4 cloves minced garlic

4 cups chopped spinach

1/3 cup shredded Parmesan cheese

1/3 cup shredded mozzarella cheese

1 tsp basil

1 tsp parsley

1 tsp oregano

red pepper flakes, salt and pepper (to taste)

1 batch chunky pasta sauce

*Cook pasta according to package directions

*Saute garlic in olive oil, add chopped spinach and stir for 3-4 minutes

*Transfer spinach mixture to a bowl and add remaining ingredients (minus sauce)

*Line bottom of 9x13 casserole dish with sauce

*Stuff shells and place in dish.  Top with remaining sauce and cheese.

*Bake at 400 for 25-30 minutes

Baked Macaroni and Cheese

In our house we like the motto "the more cheese the better" and we try our best to live up to that.  That is why this recipe is one of my favourites.  I put down here 2-3 cups but really... I usually just grate up all the cheese we have in the house ;)  I think that soon I will have to start making two of these casseroles at a time because we finish up one in no time.  We barely have enough for my eldest daughter to take for lunch the next day.  I also tried the dry frying tofu again tonight but with some tofu fingers, and it worked like a charm again.  Thank goodness for google ;)

Baked Macaroni and Cheese

1 package of whole wheat macaroni

3 tbsp butter

3 tbsp flour

1 tbsp powdered mustard

1/2 tsp cayenne pepper

salt and pepper

3 cups milk

2-3 cups shredded cheddar cheese

2 tbsp butter

1/2 cup crumbled crackers

*Boil macaroni according to package instructions

*Melt butter and whisk in flour and spices

*Whisk in milk and bring to a boil until thickened

*Fold in cheese

*Mix together cheese and macaroni and pour into greased 9x13 casserole dish

*Melt butter and mix with crackers, spread on the top of the macaroni mixture

*Bake at 375 for 30-40 minutes

Tofu Fingers

1 package of extra firm tofu

1 cup bread crumbs

1/2 tsp basil

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper

*Cut, press, and dry fry tofu in 12 long strips

*Place in a container with the remaining and ingredients and coat well

*Bake at 375 for 30 minutes

Happy Valentine's Day!

I'll spare you the details of my terrible, horrible, no good, very bad (moving to Australia kind of) day and just mention that today I really needed some comfort food.  And what is more comforting than spaghetti and meat (lentil) balls?  And for good measure, even some chocolate cake!

Anyone that knows me, knows that I LOVE lentils.  I firmly believe that you can make anything with them.  So while searching for some kind of non-meat meat balls a few months ago, I was most excited to find this recipe.  Super simple, super delicious, and super consistency when mixed with the sauce.  Its one of my favourite vegan recipes!  I also made a side salad and a very chunky vegetable tomato sauce.

Chunky Pasta Sauce

Olive oil

1 chopped onion

3 cloves of finely chopped garlic

3 sliced carrots

3 sliced celery stalks

1 chopped red pepper

as many tomatoes as you can find! (chopped and seeded)

1 tsp each cumin, parsley, basil, oregano

salt and pepper

1 cup of vegetable broth

Tomato Paste

1 tbsp brown sugar

*Saute onion and garlic in oil until translucent

*Add rest of the vegetables (minus tomatoes) and continue sauteing until soft

*add spices, broth, paste and sugar and bring to a boil, lower heat and simmer until reduced

*add tomatoes and simmer on low for as long as you can (at least 45 minutes in this house)

*Use immersion blender (or food processor or blender) and blend until desired consistency!

Lentil Balls 

I usually have to double this recipe to feed our family

1 cup cooked lentils
2 tbsp olive oil, plus more for spraying/brushing on lentil-balls
2 tbsp soy sauce
1/4 cup vegetable broth
1/2 cup vital wheat gluten
1/2 cup seasoned bread crumbs 

1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley

(and I always add cumin 1/2 tsp)

*preheat oven to 375

*In a blender or food processor or using an immersion blender, puree the lentils with the olive oil, soy sauce, and vegetable broth

*mix together the dry ingredients and the spices

*Add the lentil puree to the dry ingredients and stir until a ball is formed. Knead the ball for a few minutes until the gluten is stringy. The ball will also "pull together" a little at this point. If it seems really wet and isn't coming together, add extra gluten 1 tbsp at a time until you reach the desired consistency

*Roll out about 2 tbsp of dough into balls and put them on a cookie sheet lined with a silicone sheet, or sprayed with nonstick cooking spray. Spray or brush the balls lightly with olive oil, then flip them over and get the bottom oiled too

*Bake for 20 minutes, then turn them over, and bake for another 15 minutes. They will firm up more once they're out of the oven 

 I know I said we don't usually eat dessert.  But, today was an exception! Mini heart shaped chocolate cakes with delicious butter cream icing.  Just what I needed!