Quick, simple and delicious, this is a great way to mix up your favorit pasta dish. We use thin spaghetti for ours but any pasta works very well. This is also a great way to use left over pasta for something just a little different.
What we need:
Your favorite pasta (whole grain thin spaghetti is our fav)
1/4 small onion diced
1 jar your favorite sugar free-dairy free spaghetti sauce
1 tablespoon garlic
1 - 2 tablespoons olive oil
2 Roma tomatoes diced
1/2 package dairy free cheese (Daiya or Veggie shreds work well)
salt and pepper to taste
(optional - 1 cake of extra firm tofu diced)
In a sauce pan heat oil to med high heat. Add diced up onions and salt them. In another large pot boil water for pasta and cook according to package directions. Sweat onions, add garlic and cook for 1-2 minutes stirring to keep garlic from burning. Add tomatos and sauce (and tofu if using), turn down heat to med low and let simmer 7-10 minutes. When pasta is done drain and return to original pan, add sauce and mix well. In a baking dish (use non stick spray to keep from sticking) add a layer of pasta and top with 1/2 of the cheese. Add another layer of pasta and top with the remaining cheese. Bake at 350 for 20-25 minutes. If top cheese is not melted broil for a few minutes.
Enjoy!
Thanks for visiting the blog! Until next time,
Kel
Friday, September 2, 2011
Sunday, August 28, 2011
Recipe - Vegan Tamales
Loving Mexican food such as we do means we have, just have to try to make some of it veggie/vegan style. Tonight we opted to try our hand at tamales. Both my wife and I adore tamales so what better task for a Sunday afternoon then to whip some up!
What we need:
12-16 corn husks - (ethnic isle of your favorite grocery)
4 cups instant corn masa flour
3 cups vegetable broth
1/4 cup finely chopped onion
1 package Lightlife Smart Ground Mexican style protein crumbles
Tomato sauce
a few black olives
You must have some sort of steamer to make these beauties. We used a metal colander, a large pot and a lid. First soak your corn husks according to package directions. Mix flour and broth by hand - use COOL broth so you don't burn yourself! You want the flour mixture a consistency where you can make balls out of it. Dice onion and mix with Smart Ground Mexican style protein crumbles right from the package. When corn husks are ready pull out one husk at a time and lay flat. Take a small ball of the masa mixture and flatten it in to the husk. You only want the masa mixture about 1/8" - 1/4" thick and covering about two thirds of the husk. Drop in a little of the crumble mixture on top of the masa patty in the husk. Carefully fold the husk longways so the crumble mixture is covered with masa on both sides. I let the husk fall back down at this point. Fold the sides of the corn husk in and then one long side at a time making a neat little package out of it. Once you get several of these to this point stand them upright in your colander or steamer for better cooking. Once all of your husks are filled and in the steamer you want to steam these for an hour to an hour and a half. When done unwrap and plate the tamales, add a little warm tomato sauce (flavored to your liking with whatever spices you choose) and top with a couple of sliced black olives.
I gotta tell you these were a real treat! We were both a little worried how the tamales would come out and they were delicious! Rumor has it the tamales freeze well so if you make to many freeze some up for a quick meal or treat!
Enjoy!
Thanks for visiting the blog! Until next time,
Kel
What we need:
12-16 corn husks - (ethnic isle of your favorite grocery)
4 cups instant corn masa flour
3 cups vegetable broth
1/4 cup finely chopped onion
1 package Lightlife Smart Ground Mexican style protein crumbles
Tomato sauce
a few black olives
You must have some sort of steamer to make these beauties. We used a metal colander, a large pot and a lid. First soak your corn husks according to package directions. Mix flour and broth by hand - use COOL broth so you don't burn yourself! You want the flour mixture a consistency where you can make balls out of it. Dice onion and mix with Smart Ground Mexican style protein crumbles right from the package. When corn husks are ready pull out one husk at a time and lay flat. Take a small ball of the masa mixture and flatten it in to the husk. You only want the masa mixture about 1/8" - 1/4" thick and covering about two thirds of the husk. Drop in a little of the crumble mixture on top of the masa patty in the husk. Carefully fold the husk longways so the crumble mixture is covered with masa on both sides. I let the husk fall back down at this point. Fold the sides of the corn husk in and then one long side at a time making a neat little package out of it. Once you get several of these to this point stand them upright in your colander or steamer for better cooking. Once all of your husks are filled and in the steamer you want to steam these for an hour to an hour and a half. When done unwrap and plate the tamales, add a little warm tomato sauce (flavored to your liking with whatever spices you choose) and top with a couple of sliced black olives.
I gotta tell you these were a real treat! We were both a little worried how the tamales would come out and they were delicious! Rumor has it the tamales freeze well so if you make to many freeze some up for a quick meal or treat!
Enjoy!
Thanks for visiting the blog! Until next time,
Kel
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