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Monday, January 28, 2013

Lasagna Soup

I did not name this or come up with the original recipe, but I did adapt this to our cooking and eating style.  And yes it does taste like lasagna in a soup.

Click here for the original recipe.

We don't use canned soups generally, and when I am cooking for the whole family to eat, I don't use meat, or meat broths etc.  So here is my recipe:

(OK so yes this is the little bit that was left over, I forgot to take a picture until supper was over)


1 package crumbles (I use Quorn, not Gluten Free)
1 quart home canned tomato sauce
1 pint home canned tomato soup (if you use store bought you will probably need more liquid)
1 pint vegetable broth
1 onion chopped and cooked for a few minutes in a small skillet in about 1 tbsp olive oil
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp garlic powder
2 tsp parsley
1 tsp salt
1/2 tsp pepper 

Add the above ingredients to a slow cooker, cook on high for about an hour.  If you start in the morning you would not have to precook the onion, and can cook on lo for 5-6 hours and be fine. 
Add about 2 cups uncooked pasta, I used spiral pasta but anything will work, continue to cook on high for another 20 minutes, until pasta is done.  Add 1 cup Ricotta cheese and stir in well, cook an addition 5 minutes.  And you are ready to serve, just sprinkle a little mozzarella on top if you like.  

Saturday, January 26, 2013

Vegan Shepherd's Pie

I kind of made up this recipe with some left over mashed potatoes I had in the fridge.  I loved shepherd's pie as a child, but this is a bit different.  Everyone here enjoys this recipe, I probably make it at least twice a month.  Trying to get all our favorite recipes on this blog to make menu planning easier.

1 package crumbles (I use the Quorn brand , it is not gluten free)
1 carrot diced
1 celery spear diced
1 onion diced
2 cups broccoli chopped
2 potatoes diced
4 cups vegetable broth
1 Tbsp corn starch
1 tsp salt
1/2 tsp pepper
1 1/2 tsp poultry seasoning 
2 cloves garlic crushed
1 tsp tamari
2 tsp vegan, gluten free, worcestershire sauce
Mashed potatoes (I cube about 5 potatoes and boil until knife tender, then mash with a little S&P, and about 1/2 cup vegetable broth, and sometimes a TBSP Earth Balance.  

In a large saute pan, add 1 cup vegetable broth, onion, carrot and celery.  Bring to a boil, cover, reduce heat to med, and simmer for 5 minutes.  Add broccoli, potatoes, poultry seasoning, and garlic, check vegetable broth to make sure the pan is not dry, add more broth if needed, cover and let simmer for another 10 minutes.  Potatoes should be knife tender and broccoli should be done but not mushy.  Add crumbles, add all except 1/2 cup vegetable broth to the pan, cover for a few minutes until the crumbles are hot.  To the last 1/2 cup of vegetable broth add the corn starch and stir.  To the pan add the S&P, tamari, and worcestershire sauce.  Last add the corn starch and stir, it will thicken quickly.  Take the mixture and add it to a casserole dish, top with the mashed potatoes.  Bake at 350 for 30 minutes.  

Monday, January 21, 2013

Quinoa Salad

This is a quick go to dish for me, for potlucks or anytime I need a dish to bring and have no time to cook.  Jackson, Dallen and I love this dish.  Phil isn't a fan of quinoa so this is not one of his favorite dishes.

1 carrot julienned
1 celery spear julienned
1 cucumber julienned
1 onion chopped
1 cup uncooked quinoa (cook by adding to 1 1/4 cup boiling water, decrease heat to lo, cover and simmer for about 10 minutes.  Or if you get quinoa in a package, there should be directions on the package)
Add the cooked and cooled quinoa plus all the veggies to a serving bowl.  Add just 2 Tbsp of your favorite Italian Dressing and mix.  Add salt and pepper to taste, or more dressing if you like.  This taste very fresh and delicious.