Daily Vegan Lunch for 31 December, 2013: Eggplant Parmesan

It’s the last Daily Vegan Lunch!  No. 365!!

vegan eggplant parmesan IMG_3932
This recipe uses a modified version of tofu parmesan from Jo Stephaniak’s Ultimate Uncheese Cookbook, which I highly recommend.

“Normal” eggplant parmagiana at Olive Garden is 850 calories per serving, which is fairly staggering. It gets worse because there are 35 grams of fat in that serving, the majority of which are coming from carcinogenic cheese!  Now we see the reason vegans are an average of 40 pounds lighter than everyone else.

This recipe only gets fat from tahini (sesame seed butter) and from greasing the pan for the crunchy eggplant cutlets, which you don’t technically need to do.

INGREDIENTS:

1 medium sized eggplant, cut into slices

1 tablespoon egg replacer plus 1/4 cup water OR 1 tablespoon flaxseed meal and 1/2 cup of water.  If using flaxseed meal, blend it in the food processor for a smoother consistency.

1.5 cups breadcrumbs or panko
1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt to taste

FOR THE PARMESAN:

1/2 cup onion, roughly chopped
2 teaspoons arrowroot or cornstarch
1 cup firm tofu
2 tablespoons tahini or cashew butter
2 tablespoons nutritional yeast
1 cup water
1/2 teaspoon salt or to taste

DIRECTIONS:

Mix the egg replacer or flaxseed meal with water, set aside in a small bowl.

Mix the breadcrumbs, parsley, herbs, and salt and spread the mixture on a plate.

Cut the eggplant into 3/4 inch slices and coat first in egg-replacer or flaxseed wash, then coat with breadcrumbs as thickly as possible.

Lay the cutlets on a greased cookie sheet and bake at 350 for 20 minutes.

Meanwhile, make the parmesan sauce.  Combine onions, arrowroot, tofu, tahini, nutritional yeast, water, and salt in a food processor or blender and blend until liquified and completely smooth.

Transfer the liquid to a small pan and cook on medium heat, stirring constantly until thickened, 3 – 5 minutes.

Take the eggplant cutlets out of the oven, flip them over, and spoon thickened parmesan on them.  Put them back into the oven for about 10 more minutes.

Serve with cooked spaghetti and marinara sauce.

My husband said he really liked these.

Daily Vegan Lunch for 29 November, 2013: Angel Hair Pasta with Peas, Spinach, and Pine Nuts

vegan angel hair pasta with peas, spinach, and pine nuts

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INGREDIENTS:

1/4 cup olive oil
6 cups cooked angel hair pasta or about half a box
1 cup frozen peas
1 cup frozen spinach
3 cloves minced garlic
1 tablespoon lemon juice
liberal black pepper
1/2 cup pine nuts

DIRECTIONS:

Prepare pasta according to package directions, cover and set aside.

Dry roast the pine nuts in a shallow pan by spreading them out in the pan and turning the stove’s heat to medium. In about 5 minutes, the pine nuts will become fragrant. Stir them around and roast about 1 more minute. Take them off the heat and set aside.

Defrost the spinach and the peas in the microwave or on the stovetop with a little water, drain if necessary. Fry the garlic in 1 teaspoon of the oil on medium heat in a shallow pan. Add the defrosted spinach, and peas to the pan.

Put the spinach mixture in the bottom of a large mixing bowl. Add the noodles, pine nuts, and remaining oil to the noodles and vegetables. Pour or squeeze the lemon juice on the noodles and add the pepper. Mix well and taste test. If it needs salt, add that and remix.

Daily Vegan Lunch for 19 November, 2013: Lazy Pierogi (Sauerkraut and Sweet Potato Lasagna)

This one was delicious, especially if you love sauerkraut as much as I do.vegan lazy pierogi vegan lazy pierogi sauerkraut lasagna

INGREDIENTS:

1/2 package of lasagna noodles
2.5 cups onions
1 tablespoon oil

5 cups sauerkraut

5 cups mashed sweet potato
1 cup vegetable broth

1.5 cups additional vegetable broth

DIRECTIONS:

Caramelize the onions by cooking them in a pan with the oil on medium heat.  Stir gently and about 20 minutes later, when they begin to turn brown, take them off the heat.

Boil water in a large pot and drop in the lasagna noodles.  Boil them until they are al dente, about 7 minutes.  Set aside.  If they stick, running them under cool water will get them unstuck.

Pierce sweet potato with a fork and cook it in the microwave for 5 to 7 minutes.  Alternately, piece with fork and bake it at 350 for 30 minutes.
Scoop out the sweet potato (about 2 – 3 cups worth) and mix it with enough vegetable broth to moisten.

Grease a large casserole pan and lay out a layer of lasagna noodles to cover the bottom.  Cover the noodles with sauerkraut, spreading until it becomes a 3/4 inch thick layer.  Lay down more noodles and spread the caramelized onions as a layer.  Lastly, lay down noodles on top of the onions and spread this with the sweet potato mixture.

Douse the lasagna with remaining 1.5 cups broth.  Bake in the oven at 350 for 30 minutes.

Daily Vegan Lunch for 12 November, 2013: Avocado Pasta

vagan avocado pasta

Makes 2 large servings.

INGREDIENTS:

6 cups cooked angel hair or spaghetti
1 small avocado, pitted and skinned (about 1.5 cups avocado chunks)
1/2 a lemon’s juice
1 – 2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons nutritional yeast
Salt to taste

DIRECTIONS:

Prepare pasta according to package directions, set aside. Fork mash avocado, lemon juice, minced garlic, olive oil, and nutritional yeast. Toss with pasta, top with optional pine nuts.

Daily Vegan Lunch for 8 November, 2013: Spicy Spaghetti with Spinach and Pinto Beans

fat free spicy pasta with greens and olives

INGREDIENTS:

5 cups cooked angel hair pasta

1 teaspoon oil (optional)
1 tablespoon chili sauce
1 cup pinto beans, drained
2 tablespoons prepared spaghetti sauce
3/4 cup vegetable broth

3 cups spinach leaves
1 cup sliced black olives
2 cloves garlic, minced
Pine nuts, to serve

DIRECTIONS:

Cook pasta according to package directions, drain, set aside. In a frying pan on medium heat, heat oil and briefly fry garlic, about 30 seconds. Add pinto beans, chili sauce, spaghetti sauce, and vegetable broth. Heat through, about 2 minutes. Add spinach leaves and black olives and cook until spinach wilts. Serve on angel hair pasta. I sprinkled it with pine nuts as you can see.

Daily Vegan Lunch for 3 November, 2013: Spicy Tomato Alfredo Penne with Chard

creamy tomato sauce penne

INGREDIENTS:

4 cups cooked penne, ziti, or farfalle pasta

4 cups chard, shredded

Sauce

SAUCE INGREDIENTS:

3/4 cup soaked cashews OR if you do not have a great blender, 3/4 cup cashew butter
1 tomato or 1.5 cups chopped tomato
1 tablespoon nutritional yeast
1/4 cup onion, chopped
1/2 teaspoon garlic powder
1 teaspoon hot sauce or to taste
1 teaspoon salt or to taste
1/4 to 1/2 cup of water

The sauce ingredients in the blender:

IMG_3634

DIRECTIONS:

Cook pasta to al dente, drain and set aside. Combine all sauce ingredients in a blender and blend until completely smooth. In a pan, stir-fry the chard on medium heat in a little oil or water until it wilts, about one to two minutes. Mix chard, cooked pasta, and creamy sauce. I used a lovely chard called “rainbow chard” that was deep, lush green with red stems.

Daily Vegan Lunch for 3 October, 2013: Cashew Pine Nut Angel Hair Noodles

IMG_3469

INGREDIENTS:

4 cups cooked angel hair noodles
1/2 cup cashews
1/4 cup pine nuts
1 cup parsley, minced
2 teaspoons fresh garlic, minced
1 tablespoon olive oil
1/2 a lemon’s juice

DIRECTIONS:

Dry roast the cashews and pine nuts in the bottom of a large pan on medium heat. Watch them carefully and turn them as soon as they begin to brown and smell fragrant, about 2 minutes. Add garlic and let it sauté for 30 seconds. Add angel hair noodles, parsley, lemon juice, and olive oil and toss them into the nuts, mixing thoroughly. Salt to taste.