Mushroom Lasagna

I love kitchen appliances! I have two crockpots. One round, one oblong, and I use them both. I also have a mini crockpot that is perfect for hot dips. Crockpots come is so handy for those days you'll be involved with something and don't want to have to stop just to prepare supper. The day I decided to tackle cleaning out my pantry was one of those days. It was a win-win - got the pantry cleaned out and organized AND a hot supper, too!

Mushroom Lasagna

One package soft tofu, drained and pressed
1 T. lemon juice
1 c. water
3 cloves garlic
One not chicken bouillon cube
1/4 c. nutritional yeast
Olive oil
One package sliced mushrooms
1 T. dried rosemary
One package lasagna noodles

In a blender, add the tofu, lemon juice, water, garlic, bouillon cube and nutritional yeast. Blend until smooth.
Saute the mushrooms and rosemary in olive oil.
In the crockpot, coat the inside with oil. Spoon some of the tofu sauce, top with a layer of noodles, spoon some mushrooms on top of that. Repeat layers, ending with a layer of noodles and the last of the sauce spooned on top. Cook on low about 4 hours or high for about 2 hours.

The camera flash makes the picture hard to see, but it turned out really beautiful!

Walnut Basil Pesto and Pasta

I injured my hand recently and haven't been able to cook, so the other day my son treated me to lunch. I ordered what the menu described as fettuccine with basil pesto and walnuts. Yummy! However, while eating, I discovered underneath the beautiful green pesto was a sauciness I hadn't expected. Within an hour, I started feeling icky. Yep, it was dairy.

Boo!

Undaunted and determined, I decided to make my own version of what I should have been getting at the restaurant. Voila!

Walnut Basil Pesto and Pasta

1/2 c. walnuts
2 handfuls of fresh basil
3 cloves of garlic
1/2 t. salt
1/2 c. olive oil
1/4 c. nutritional yeast
2 t. lemon juice

In a food processor, whir together the walnuts, basil, garlic and salt. To this add the olive oil, nutritional yeast and lemon juice. Whir again until well mixed, but not quite smooth. Serve over your pasta of choice.

My son devoured three platefuls. Yeah, it is that good!

Late Night Snacking

It never fails. I'm up late, as usual, and I get the munchies. Typically something salty rather than sweet. I came across this recipe and I think it is now my favorite.

Cauliflower Poppers

1 large head cauliflower
1 T. lemon juice
3 cloves garlic, minced
2 t. Dijon mustard
1 T. olive oil
1 t. salt
1 t. dried dill
1/2 t. black pepper
2 T. nutritional yeast

Wash and separate the cauliflower into florets. Whisk together the remaining ingredients and toss with the cauliflower. Bake for 40 minutes at 400 degrees, stirring once about halfway through the cooking time. When they are nicely browned, they are ready to eat.

They were immediately devoured by my family. Next time I think I will double the recipe!

Fettuccine Alfreda with Gomasio

Today is National Pasta Day! What better way to celebrate it than with a cruelty-free alfredo? We renamed it alfreda.

Fettuccine Alfreda with Gomasio

Fettuccine

One onion, chopped

3 cloves garlic, chopped

1/2 c. vegetable broth

2 t. mustard

2 t. Braggs Aminos

2 t. chili powder

1/2 c. toasted pine nuts

1 c. nutritional yeast

1/2 t. salt

1/4 t. black pepper

Cook the fettuccine according to package directions. Saute the onion and garlic until soft. Add onion and garlic and remaining ingredients to a food processor and blend until smooth. Pour this pesto like mixture over the drained fettuccine and mix well. Serve with a sprinkle of gomasio.

Gomasio

1/2 c. toasted sesame seeds

1/2 t. sea salt

1/2 t. kelp flakes

Blend in a food processor until well mixed.

This would probably lend itself well to the addition of some seitan chunks, but I didn't consider that until after I was eating it. I have no leftovers; it was completely devoured.

Seitan Pot Roast

Nothing says comfort food like a pot roast! The centerpiece of many Sunday dinners, it is soul nourishing food. Placed in a crockpot, it's mouth-watering scent wafts through the home, welcoming all who enter. And the best part is leftovers! So many things you can do with them!

Seitan Pot Roast

1 onion, chopped
1-3/4 c. vital wheat gluten
1/4 c. nutritional yeast
1 t. onion powder
1 t. thyme
1-1/2 c. water
3 T. Braggs aminos
1 T. ketchup
3 large carrots, sliced
5 medium potatoes, cut into chunks
1 c. vegetable broth
3 garlic cloves, crushed
Salt and pepper

Spread the onion along the bottom of the crockpot.

In a bowl, mix the wheat gluten, nutritional yeast, onion powder, thyme and 1/2 t. salt and 1/2 t. pepper. In a separate bowl, mix the water, Braggs and ketchup. Pour liquids into the dry ingredients and mix well.  Knead this for about 2 minutes. Mold into a nice shape, and place the raw seitan in the crockpot, on top of the chopped onions.

Arrange the carrots and potatoes in the crockpot around the seitan. Sprinkle with salt and pepper and the the vegetable broth. Place lid on crockpot, turn to low and let cook 8 hours.
Slice the seitan roast and serve with the vegetables. Enjoy!

If you have never used a crockpot, my first piece of advice is - go buy one! When purchasing a crockpot, look for one with a removable liner. They are much easier to clean. They come in many sizes and shapes, so pick one that suits you. I have two. One round, one oval and both large. I've found the oval shaped one does seem to take longer to cook.

The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. In other words, it gets hot! Make sure it sits on your counter away from the edge, to avoid any little fingers accidentally touching. One hour on HIGH is equal to two hours on LOW.

Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly. Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid. Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside. Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.

Cooking times. Most people want to try adapting their favorite stews and sauces to the slow cooker. The chart below explains how to adjust cooking times.

Oven/Stove Top Time      Slow Cooker (Low Setting)     Slow Cooker (High Setting)

15 - 30 min.                     4 - 6 hours                               1.5 - 2.5 hours
30 - 45 min.                     6 - 8 hours                               3 - 4 hours
45 min - 3 hours               8 - 16 hours                             4 - 6 hours

The crockpot is ideal for working people who must be away from home all day (or for those days when you must run errands or attend meetings, or for when you're entertaining and want to get the food preparation done early). The food will simmer for 10 to 12 hours on Low if you must be gone all day or you may cook the food in 5 to 6 hours on High. It is a very simple appliance to operate and you will find that the cooked food is very tasty. If you are a working person or one who knows they will have a very busy day, you can do most of the chopping and measuring the night before. Then refrigerate these ingredients until the next morning. If your crockpot has a REMOVABLE liner, you can assemble and refrigerate the food right in the liner which will be easy to pop into the crockpot the next morning. Be sure you don't fill the crockpot so full that the food pushes up on the lid.  Protect the crockery liner. Do not subject it to sudden temperature changes. Do not preheat the cooker and then add food. Do not pour cool water into the crockery liner while it is still hot after food has been removed.

CLEANUP: As soon as you remove the food from the crockpot, uplug it and fill the liner with VERY HOT soapy water (DO NOT ADD COOL WATER!!). Let the liner soak while you eat. When the water has cooled, you can swish out the liner and rinse it and put in in the dishwasher. Mine are crockery and HEAVY, so be careful not to drop and break your liner! NEVER IMMERSE THE OUTSIDE PART OF THE COOKER OR LET THE CORD GET IN THE WATER!! Wipe the outside metal shell with a damp soft cloth and dry with a towel.
 
I have used a crockpot for years and have only ever had to replace one, when it quit cooking on LOW. They are a fabulously convenient appliance to use, and make dinner preparation a snap, especially on those days when I am extraordinarily busy. Having dinner ready and waiting is a blessing!

Shepherdess Pie

I love autumn. I love foods associated with autumn. I love to cook. Hmmm, sounds like a match made in heaven! That's what you'll think when you eat this.

Shepherdess Pie

1 butternut squash, peeled and cut into bite sized chunks
1 rutabaga, peeled and cut into bite sized chunks
1 onion, diced
2 carrots, sliced
10 pkg. frozen spinach, thawed and squeezed
3 stalks celery, sliced
8 cloves garlic, sliced
Olive oil
1 t. poultry type seasoning
dash ground cloves
dash nutmeg
pinch anise seeds
1 t. paprika
sprinkle of Braggs aminos
Potatoes

Make mashed potatoes in the way you like. I don't peel the potatoes, just wash and but into eighths. Cover with water, bring to a boil, cover with a lid and turn to simmer until potatoes are soft, about 20-30 minutes, depending on how many potatoes you are boiling and how small you cut them. When done, drain the water, add some soy milk or vegetable broth, salt, pepper, sprinkle of basil and oregano, a little bit of nutritional yeast and mix away!

Saute the onion, garlic, rutabaga, carrots, celery and squash until onions have wilted. Add spinach and spices and mix up.

Pour cooked veggies into a casserole dish. Top with mashed potatoes, being sure to seal all edges.

Bake at 350 for 30 minutes. Comes out sizzling and delicious!

The history of shepherd's pie is one of meat and potatoes. Mine, however, is cruelty free. It lends itself to any variety of ingredients, but always topped with potatoes.

Cottage pie refers to an English or Irish meat pie made with ground beef and with a crust made from mashed potato. A variation on this dish using ground lamb is known as shepherd's pie. Unlike standard pies, cottage or shepherd's pie does not include a bottom pastry crust.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term "shepherd's pie" did not appear until the 1870s, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. Several countries have their own version: 
In Ireland and parts of Canada  the dish is commonly called shepherd's pie even when containing beef.
In the United States a similar dish is called cowboy pie. In New England the most common recipe for shepherd's pie consists of ground beef, canned creamed corn, mashed potatoes, and cream of mushroom soup.
In Quebec, a similar dish is called pâté chinois (Chinese pie).
In France, a similar dish is called hachis Parmentier.
In Jordan, Syria and Lebanon a similar dish is referred to as "Siniyet Batata" (literally meaning a plate of potatoes), or "Kibbet Batata".
In Russia, a similar dish is called "Картофельная запеканка" (Kartofel'naya zapekanka, or "potato baked pudding").
In Chile a similar dish is called pastel de papa (potato pie).
In Argentina a similar dish is called pastel de carne (meat pie)
In the Dominican Republic this is called pastelon de papa (potato casserole), it has a layer of potatoes, one or two of meat, and another of potatoes, topped with a layer of cheese.
In New Zealand it is also referred to as a potato-top pie, and is commonly filled with ground beef.

I hope you enjoy it as much as my family did!

Pumpkin Alfredo

Every time around Hallowe'en, I like to try something with pumpkin in it. I'm not a big sweets eater, so it typically means something main dish. I found this and couldn't wait to try it!

Pumpkin Alfredo

1 package fettuccine noodles
1 package soft silken tofu
3/4 cup canned pumpkin
1/2 cup nutritional yeast
1/4 cup flaxseed
1 tsp sea salt
1/2 tsp ground allspice
1/2 tsp cinnamon
olive oil and sea salt to taste

Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Combine the sauce with the pasta and mix well. Throw some pecans on top!

The flavor was very nice and mild, not as spicy as I expected. I put whole pecans on top, but I think mixing in some chopped pecans would be a good idea.

I tried making the sauce in the blender at first, but that didn't work so well. Definitely use a food processor for getting a good blend of the ingredients. The flax seeds add a nice little crunch.

Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C. References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin." Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They called pumpkins "isqoutm squash", and used pumpkin seeds for food and medicine finding the seeds to be useful in eliminating intestinal parasites. The tribes also used pumpkin seeds to treat kidney problems. The seeds are still used to prevent kidney stones, but it is not known how this works. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.

A 2005 study in the Journal of the American College of Nutrition found that 68 percent of Americans have a magnesium deficiency. A magnesium deficiency can eventually lead to serious conditions like heart disease, hypertension and diabetes if left untreated. One way to make sure you don’t fall into this category is to regularly incorporate pumpkin seeds into your diet. Pumpkin seeds are so high in magnesium that just one quarter cup of pumpkin seeds contains approximately 87 percent of the recommended daily value of magnesium for an adult. A great source of phosphorus and manganese, pumpkin seeds also contain protein, iron, calcium, zinc and a variety of vitamins including B, K and A. According to the American Journal of Clinical Nutrition, the zinc in these seeds has proven to help prevent osteoporosis in both men and women. Omega-3 fatty acids found in pumpkin seeds create a natural anti-inflammatory effect so arthritis-sufferers can find relief without the negative side effects of nonsteroidal anti-inflammatory drugs like acetaminophen or ibuprofen. Phytosterols, a naturally occurring compound found in pumpkin seeds, have been found to be helpful for lowering LDL cholesterol. Pumpkin seed oil helps keep testosterone from inflicting damage on the male prostate cells and therefore helps reduce prostate cancer development. Pumpkin seeds help ease difficult urination by inhibiting enzymes associated with prostate enlargement. Pumpkin seed extract can also help those with incontinence issues by increasing testosterone levels and strengthening the pelvic muscles.

I can find pumpkin seeds year round at my local grocery store in the bulk aisle. I'll definitely be using pumpkin seeds much more often!