Match Meat Heaven

As stated in a prior post I am a new fan of the brand Match Meat. Tonight we tried their crab cakes and they did not disappoint. Really simple and easy to make and they tasted great. Really good if you want to serve your meat loving friends something that they would not guess is vegan!! Another plus is they only take about 10 mins to cook, perfect if you are short on time to make something.

Superb Sammies (Sandwiches)

Wanted to make a quick, light dinner tonight. Decided to make a Avocado, Lettuce, Tomato Sandwich served up with some fresh Corn on the Cob. Hope it sounds yummy to you too!

Lovin' the Quinoa

After deciding to add some more protein into my diet I thought we should give Quinoa another try. It is considered a perfect protein but I had yet to find a recipe where I love it. Found a recipe to try, Black-Eyed Pea and Quinoa Croquettes with Mushroom Sauce. While the Croquettes were not the best the Mushroom Sauce over a bed of Quinoa was AWSOME!!!

Mushroom Sauce

3 Cups vegetable broth
2 TBSP arrowroot powder
1 TBSP olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 c crimini mushrooms, thinly sliced
1 tsp dried thyme
1 tsp salt
fresh black pepper
1/2 c white cooking wine
3 TBSP soy sauce
1/4 c nutritional yeast flakes
1/4 c plain soy milk

In a small bowl whisk the arrowroot into vegetable broth until dissolved. Set aside.

In a medium sauce pan saute the onions and garlic in the olive oil for 3 mins. Add the mushrooms, thyme, salt and pepper and cook for 5 mins, stirring occasionally. Add the white wine and turn the heat up high to bring to a boil for 3 mins. Add the soy sauce and the broth/arrowroot mixture. Bring to a boil and then lower heat and simmer for 15 mins, stirring occasionally. Add the nutritional yeast and whisk until dissolved. Add the soy milk and whisk for another minute or so. Let cool for a few mins before serving.

Serve over a bed of warm, cooked Quinoa.
Or you could add 1/4 cup flour to the broth and arrowroot mixture making it more gravy like and serve it over pasta.

Lasagna Spirals

Tonight for dinner I made a version of Lasagna, it was individual spirals. It turned out fantastic, while the prep took a bit of time it was easy and worth it!!

1 TBSP Olive Oil
2 Shallots, minced
1 garlic clove, minced
16 oz package firm tofu, drained and crumbled
3 oil-packed sun dried tomatoes, chopped
1/4 c vegan pesto
1/3 c fresh bread crumbs
1 tsp salt
1/8 tsp cayenne

Heat olive oil in skillet over medium heat. Add shallots and garlic, cover, cook until softened, about 5 mins. Transfer to food processor and add the tofu, sun dried tomatoes, pesto, bread crumbs, salt, and cayenne. Process until smooth. Transfer to a bowl and refrigerate for 30 mins.

1 TBSP Olive Oil
2 Shallots, minced
2 TBSP Tomato Paste
1/4 c dry red wine
One 14.5 oz can plum tomatoes, drained and finely chopped
Salt and Pepper
1/4 c minced fresh basil leaves
12 lasagna noodles

Heat Olive oil in medium saucepan over medium-low heat. Add shallots and cook for 5 mins, stirring frequently. Stir in the tomato paste, then add the wine, tomatoes, and sat and pepper to taste. Simmer for 10 mins, then stir in the basil. Reduce the heat to low and keep warm.

Cook the lasagna noodles. Drain and spread out on a work surface to prevent them from sticking together.

Preheat oven to 350. Divide the chilled filling among the noodles, spreading it evenly over the surface of each noodle. Roll each up tightly into a spiral shaped roll. Place seam side down in a lightly oiled baking dish. Lightly cover the rolls with sauce, saving a little for later. Cover with foil and bake until hot, about 20 mins.

To serve, spread a small amount of warm sauce on plate and place rolls in sauce.