A Bug & A Fish

Go Dairy Free Feature

2011-12-08T09:23:00.000-08:00

This week GoDairyFree.org featured a recipe from Robin Robertson's new book Quick Fix Vegan accompanied by my photograph of Robin's Vegan Coconut Curry Chickpeas and Cauliflower.

I've made this recipe many times and it is a favorite in our house.
Check it out!

Tuscan Vegetable Tart by Robin Robertson

2011-11-05T20:31:00.000-07:00

Last Autumn a link appeared in VegNews sending readers to my photograph of this yummy roasted vegetable tart by Robin Robertson. At that time Quick-Fix Vegan was still being tested and I was not able to share Robin's recipe. A year later people are still arriving on my blog from this link so I asked Robin if she would share her recipe and she graciously agreed. I am pleased to share this tasty recipe with you here and urge you to check out the book whence it came. As a lucky tester of Quick-Fix Vegan I can certainly attest that Robin, as always, provides fantastic recipes that are a snap to prepare and are as creative and varied as they are delicious. Enjoy!

Tuscan Vegetable Tart

Serves 4

This simple and delicious tart can be assembled quickly ahead of time, and then baked when ready to serve. With its flaky brown crust and colorful vegetables looks more time-consuming than it is. A creamy white bean layer binds it all together and adds protein for a lovely main dish. A crisp green salad completes the meal. From Quick-Fix Vegan by Robin Robertson © 2011. Published by Andrews McMeel Publishing.

1 sheet frozen vegan puff pastry, thawed

1 tablespoon olive oil

1 zucchini, halved lengthwise and thinly sliced

1 cup cremini mushrooms, thinly sliced

4 scallions, minced

3 garlic cloves, minced

1 cup grape tomatoes, halved lengthwise

1 roasted red bell pepper, cut into 1-inch pieces

3 tablespoons fresh basil, chopped

1 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon white wine vinegar or lemon juice

2 teaspoons capers

2 tablespoons chopped fresh parsley

2 tablespoons nutritional yeast

1/4 cup ground pine nuts

Preheat the oven to 400°F. Press the pastry sheet into a 9-inch tart pan or pie plate, crimping and trimming the edges to fit. Pierce the bottom of the pastry with a fork and bake until golden, 10 to 12 minutes. Set aside to cool. Lightly oil a large shallow baking dish. Reduce the oven temperature to 375°F.

While the crust is baking, heat the oil in a large skillet over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Cook, stirring, until softened, about 4 minutes. Add the tomatoes, bell pepper, basil, marjoram, salt and pepper. Stir to mix well, then remove from the heat.

Mash the white beans, vinegar, and capers in a bowl. Stir in the parsley and nutritional yeast, and mix well to combine. Spread the bean mixture in the bottom of the reserved crust. Spread the reserved vegetables evenly over the bean mixture, then sprinkle the top with the pine nuts. Bake until the vegetables are hot and the crust is nicely browned, 15 to 20 minutes. Serve hot.

Desserts!

2011-10-02T21:14:00.000-07:00

Welcome to my haphazard but well-meaning contribution to Veganmofo 2011!
To keep me motivated and get the old wheels turning, I decided to give myself a theme this year: Desserts! It wasn't a tough decision considering that the most traffic to my site is far and away people looking for a vegan chocolate ganache recipe!

About a year ago the lovely Maryam from MyMarrakesh.com asked me to develop a Moroccan-inspired dessert recipe and photograph for a Moroccan design book she was working on. (Alas, one editor exited and the one who entered removed all recipes from the book. The silver lining is that I can now share my recipe here!)

I immediately thought of making a couscous cake, having a vague recollection of making one years ago. I took to the Internet to refresh my memory and was floored to see many versions of couscous cakes from one of my very favorite vegan cookbook authors, Robin Robertson. Using Robin's method of molding the cake in a spring form pan, I set to work experimenting with classic Moroccan flavors to come up with an original and exciting cake. I felt the cake definitely needed a glaze, both for sweetness and so my precious pomegranate jewels would have something to hang on to. So I thank Maryam and her gorgeous Marrakesh for inspiration and Robin for making the process a little easier!

Citrus Couscous Cake with Almonds & Pomegranates

Serves 3-6 people

3 5 inch spring-form pans

1 box couscous (10 oz.)

3 cups apple juice

1-tablespoon agave nectar or light brown sugar

1-teaspoon vanilla extract

½ cup finely chopped dates

1 teaspoon lemon zest *

Pinch of salt

Icing

2 cups confectioner’s sugar

3 tablespoons unsweetened almond milk

2 tablespoons orange juice

1 tablespoon orange zest

Pomegranate seeds and sliced almonds for garnish

Bring apple juice, agave or sugar, vanilla extract, lemon zest and chopped dates & salt to a boil.

Add couscous, stir to distribute ingredients, cover, remove from heat and allow to sit for 5 minutes.

Let cool, then fluff with a fork. The couscous will be moist and the ingredients should be evenly distributed (more or less).

Spoon couscous mixture into spring-form pans.

Cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.

For the icing;

Sift 1 cup confectioner’s sugar into a medium sized bowl.

Using a whisk or fork, add in unsweetened almond milk, orange juice and orange zest.

Place each little cake on its own plate and drizzle desired amount of icing over each cake.

Top with sliced almonds and pomegranate seeds.

*For an even more authentic Moroccan flavor, 1 teaspoon finely minced preserved lemons may be used in place of the lemon zest.

August

2011-08-20T21:22:00.000-07:00

As the new school year casts a shadow on the last days of summer, we turn our backs on it and head out to the beach again.

While the school year brings many new experiences, rewards and good times it also means stricter schedules and this year, one little toddler who will miss his much older brothers in a big way. Although I don't relish these complications, I cannot help but look forward to the cooler fall weather and warmer fall foods. I am fortunate to be currently testing slow cooker recipes for Robin Robertson's (@GlobalVegan) upcoming Vegan Slow Cooker cookbook. While obviously I won't be sharing any of the recipes, perhaps these photographs will put you in mind of your favorite slow cooker recipes. With images of Grandmom Gennaro's Minestre and Crockpot Calaloos who wouldn't turn towards fall with a bit of anticipation?

Grandmom Gennaro's Minestre

Crockpot Calaloo

New Site Soon!

2011-04-30T06:20:00.000-07:00

My apologies for my long abscence. My beautiful baby boy #3 turned one in March and it has been a crazy, fun year! I am working on a new expanded site, incorporating my photography into this one and adding many new fun features including cookbook, product and restaurant review as well as making it easier to view and purchase my vegetarian and vegan photography! I have been doing a lot of recipe testing for several talented vegan cookbook authors and that has inspired me to push further with my own recipe development. It has also sharpened my cooking skills and forced me to work more efficiently. Having a toddler emptying my cabinets as I cook hasn't hurt either! It seems the busier I am the more organized I become.

Thanks so much to those of you who have continued to check this site despite the fact that it has rarely been updated in recent months. I absolutely love hearing your comments as well.

Take Care,
Lori

Quinoa & Sherry Mushrooms - Test Recipe

2010-12-12T09:35:00.001-08:00

Quinoa & Sherry Mushrooms
Originally uploaded by Lori Maffei

A nice quinoa recipe with mushrooms on this rainy winter day. Just a handful of test recipes left to go and then I'm going to begin my holiday menu planning and cookie baking!

VegNews Tart Link

2010-11-24T19:48:00.000-08:00

VegNews linked to my Roasted Vegetable Tart photo & blurb a couple of days ago in an article about Vegan MoFo Thanksgiving posts. To everyone who was looking for a recipe, I'm sorry to inform you I'm not at liberty to share it! Robin Robertson's Quick Fix Vegan will be out Fall 2011 and contains the recipe. Do I need to add that it is excellent?

Autumn Harvest Gratin

2010-11-18T10:13:00.001-08:00

Autumn Harvest Gratin
Originally uploaded by Lori Maffei

Another great seasonal recipe test! Unfortunately, you’ll have to wait to read about the tasty combination of vegetables in this gratin! Next up, the perfect dessert – both elegant and cozy. Who could ask for more?

Roasted Vegetable Tart

2010-11-14T03:42:00.000-08:00

If you are arriving here via VegNews, Robin Robertson has graciously allowed me to post this recipe on my site here. Thanks, Robin!

Before my boys' swim lessons yesterday I was able to chop and toss my wayto a stress-free dinner with this yummy vegetable tart. It is incredibly satisfying to know I have a nutritious dinner waiting for my family at the end of the daywithout a lot of fuss. Although my children picked around the veggies they don't currently care for, all loved the crunchy, savory topping and base of this tart.

My littlest guy has decided that 2 AM is Playtime (with the capital "P"!) the last two nights. After giving in at 4:30 and getting up with him, at 6:30 I'm finally enjoying a cup of coffee while he slumbers. It's nice to know I have another test recipe waiting for me that will be a snap to prepare!

Green Papaya & Tofu Salad

2010-11-10T13:30:00.000-08:00

The more recipes I test for Robin Robertson's upcoming cookbook Quick Fix Vegan, the more excited I become for its release! Today's recipe Green Papaya & Tofu Salad was another winner. Not only was it yummy, but it was a lot of fun to style & photograph because of its great colors & textures.

True to the concept of the book, all recipes take less than 30 minutes to prepare which has been such a help as I juggle the needs of a baby and two older boys.

I notoriously avoid routines but even I acknowledge that children need them. Our local library system is really terrific and I've been able to keep my youngest son occupied and entertained every week with their various free programs. Returning home, he is ready for a nap and I'm ready to get cooking. I'm already looking forward to tomorrow's time in the kitchen!

Asian Vegetable Pancakes

2010-11-06T18:34:00.001-07:00

Crispy, thin & flavorful, this was another winner! I don’t fry very often and consequently, I’m not very good at it. Even though this recipe did not require a lot of oil, I had a difficult time maintaining the proper level of heat in the skillet. I burned one side of several of the pancakes and set the smoke alarm off twice! In the end I managed to produce enough pancakes so everyone in the house could sample them. Served with a salty, tangy, spicy, dipping sauce, we all agreed this is another recipe from Ms. Robertson that we (I) will make again. Practice makes perfect and I’ll get my frying techniques down eventually!

2010-11-05T04:51:00.000-07:00

Three Little Pumpkins

I have a bit of range of ages in my three children. The eldest will be 13 soon, the middle is 9 and the most recent boy is 7 months. Ordinarily we go pumpkin picking every year before Halloween. We return home to carve, paint or push Mr. Potato Head pieces into the pumpkins and I roast the pumpkin seeds. This year no one had an interest in going to pick pumpkins. My husband and I felt some sort of parental duty to provide pumpkins anyway so I picked up three Pumpkins with Personality at the grocery store. November 5 and they are still sitting on my kitchen counter, un-manipulated in any way.

Now, we are big fans of pumpkin in this house and I’ve already made several batches of pumpkin muffins this year. Traditionally I use pumpkin from a can, as any sane mother would do. With these three little orange darlings staring me down from their counter-top vantage point though, I’m starting to feel adventurous. What 7 month old wouldn’t want to sample some freshly roasted pumpkin after all? Today is the day. I will slice open those bad boys and see what I can come up with. Stay tuned.

Fresh garbanzo beans!

2010-11-04T18:02:00.001-07:00

On a recent trip to Whole Foods, I was excited to find fresh garbanzo beans. Fresh garbanzo beans reside in paper-thin pods that look like tiny oval pumpkins. In order to eat them, one must pop open the pod to find the bean inside. The bean is a beautiful pale green and tastes like a lighter version of the classic pea.

What to do with these little gems? They would look great scattered throughout a salad. In the Middle East they are commonly smashed into a hummus, another good idea. Still, I felt the need to look further. Often the entire pods are pan-fried and then eaten out of the pods like edamame. The pod itself can be made into a tea. In Mexico they are steamed and tossed with chili & lime. That sounded good!

A few years ago, my friend, Jennifer Wickes came up with a delicious recipe for edamame as a brushetta appetizer, pictured above. That sounded about right. I would make a green garbanzo brushetta – yum! Photos tomorrow!

Coconut Curry Chickpeas and Cauliflower

2010-11-03T17:10:00.001-07:00

Coconut Curry Chickpeas and Cauliflower
Originally uploaded by Lori Maffei

Two nights in a row and dinner ready in a flash! With a new baby in the house, I am feeling quite triumphant about this accomplishment. Last night’s recipe to test was Coconut Curry Chickpeas and Cauliflower. This was a big hit in my house – even pleasing the pickiest eater, my husband. Beautiful colors and very yummy indeed!

Photography for Quick & Easy Vegan Celebrations

2010-11-02T07:19:00.000-07:00

Now that Halloween has come and gone, get a head start on your Thanksgiving menu by checking out the recipes in Alicia Simpson's new cookbook, Quick & Easy Vegan Celebrations !

I prepared, styled and photographed many recipes for Alicia and I can heartily recommend the classic Mac & Cheeze (no fake cheese or soy!) Delicious!

The Raw Sweet Potato Pie was a breeze to prepare and so tasty! I admit, not having much experience with raw cuisine, I wasn't sure what to expect, but the final result was really creamy and tasty and has the additional benefit of retaining important nutrients.

Either would be a lovely addition to your Thanksgiving table, but there are many more options to choose from! For sample recipes, information & my photography check out Alicia's website here.

VeganMoFo 2010!

2010-11-01T20:31:00.000-07:00

Tropical Quinoa Salad

This afternoon I started testing for Robin Robertson’s upcoming cookbook, Quick Fix Vegan. While my 7 month old took a nap with my husband, I happily puttered around the kitchen, tossing ingredients into a single skillet. Less than 30 minutes later, dinner was prepared and looked like this:

The Little Things

2010-01-23T06:07:00.000-08:00

It's 21 degrees F here this morning and my boys have swimming. My husband graciously offered to take them so I can stay home & make cupcakes for today's birthday celebration. (Low-fat vanilla cupcakes from Vegan Cupcakes Take Over The World, with fresh blueberries!) Rather than pour cold cereal into plastic bowls and be done with it, I felt this morning called for a little extra love. Using quick-cooking oatmeal, I prepared a simple, warm and nourishing breakfast - the love in the details. In a divided dish I provided flax seed, dried cranberries, raisins and freshly diced apples. Agave nectar, cinnamon and nutmeg (or megnut, as my youngest son will sometimes still call it) were placed on the counter so each guy could personalize his dish. The final touch - warming the bowls in the microwave for 60 seconds and then keeping them warm (handy function on my microwave) until everyone was seated.

Lest you picture pure familial bliss, however, I'll tell you the truth: breakfast was greeted with an under-the-breath groan from one boy and the need to prepare a bagel for the husband who will not eat oatmeal. No matter. Everyone was well fed, the preparation and clean up was minimal and now I can get started on those cupcakes! Plus, I have a pretty good hunch that both my boys will remember those little touches with fondness.

More Happy Herbivore Recipe Testing Photos!

2010-01-04T11:15:00.000-08:00

Breakfast Sausage PattiesStrawberry ShortcakePot Roast

All Recipes are Fat Free & Vegan & are from Lindsay Nixon's upcoming cookbook!

Happy Herbivore Recipe Testing

2009-11-13T10:22:00.000-08:00

If you're not familiar with Lindsay Nixon's blog, Happy Herbivore, you are missing out on some terrific fat-free vegan recipes! I am happy to be testing some recipes for Lindsay for her upcoming cookbook. Obviously I can't print the recipes here, but check out these photos for a sampling of what Lindsay has in store:

Vegan Bacon Bits!

Vegan Frittata!

Blueberry Oatmeal Muffins!

All of Lindsay's recipes are made from whole foods that you most likely have in your pantry. Check out her blog for more recipes and cookbook updates: http://happyherbivore.com/.

More mouth-watering photos coming soon!

Beet This Salad for Lunch

2009-11-09T10:36:00.000-08:00

Beets are one of those foods that seem to get a bad rap. This mystifies those who love them so. In my house, I am the only one who will even eat beets. Lately I’ve taken to keeping a can or two of beets in the fridge. This way they are chilled, ready and waiting anytime I want the cool, mellow flavor of beets to enjoy, all to myself.

This is a hardly a recipe, but good enough to share. It’s one of those times you adjust for personal taste, what you have on hand and how many people you’re preparing for. Thank you to Dragonshoes at Recipe Zaar for providing a vegan ranch dressing recipe that was ready in moments! (I added a bit of apple cider vinegar to the dressing, but otherwise kept it the same.)

After I photographed the salad, I poured the actual amount of dressing I use onto the salad and topped it with cubes of veggie burger for extra protein. I thought you'd like to see it in it's prettier state, before all that.

I really enjoyed this lunch, even if a big blob of pink-tinted ranch dressing did land on my new keyboard!

Mixed baby greens
Cubed apple
Red onion slices
Whole, small bed beets or slices
Pumpkin seeds
Vegan Ranch Dressing

Roasted Tomatillo Salsa

2009-10-26T05:00:00.000-07:00

Late in the growing season, one of the farmer’s markets we frequent was giving away free vegetable plants. My sons each picked a plant to bring home; my youngest choosing, not surprisingly, jalapeno peppers. The plant produced several peppers and we were just able to pluck them before the weather turned cold. Our peppers were tiny and of various sizes, but roughly the equivalent of 2 medium sized jalapenos in total. I chose to roast the tomatoes to bring out their flavor and make this more of a fall-inspired salsa.

Roasted Tomatillo Salsa

This is a smoky, flavorful salsa.

4 tomatillos, husks removed, rinsed

5 tomatoes

1 medium onion, quartered

2 heads garlic

2 Jalapeno peppers

¼ teaspoon salt

¼ teaspoon toasted cumin seeds

½ cup chopped Cilantro

Juice of ½ lime

Spray a medium sized baking pan with canola oil. Toss in tomatillos, tomatoes, onions, garlic and Jalapenos.

Broil for approximately 4 minutes. Keep a close eye on the garlic and Jalapenos as they will blacken more quickly than the larger vegetables. You will need to turn the smaller vegetables after about 2 minutes.

Turn vegetables over and broil for another 4 minutes. Remove the garlic and Jalapenos after two minutes and set aside to cool. After the tomatoes, onions and tomatillos are blackened on both sides, remove them as well and set aside to cool.

Pour juices from the roasting pan into a bowl.

When cooled, dice the garlic and jalapenos.

When cooled, chop the tomatoes and tomatillos. Go ahead and use a serrated knife to chop the tomatoes, it will make the job a lot easier.

I recommend hand chopping as roasting makes the tomatoes very soft and produces a lot of yummy, smoky juices. Using a food processor might make the salsa too runny.

Add the salt, toasted cumin seeds, juice of ½ lime and chopped cilantro.

Stir to combine. Refrigerate until ready to use.

Makes 2 cups of salsa

Vegan Chocolate Birthday Cake with Chocolate Ganache Icing

2009-10-24T13:27:00.000-07:00

Vegan Chocolate Cake

Yesterday was my husband's birthday and I needed to whip up a birthday cake using the ingredients I had on hand. Online I was able to find Mooswood Restaurant's recipe for vegan chocolate cake with a wonderfully simple chocolate ganache icing.

I made a few minor changes to the icing, adding 1/4 teaspoon almond extract and a couple of splashes of cherry juice. I also used soy milk instead of water.

Since I wanted to be able to plate the cake, I sprayed the bottom and sides of my baking pan with canola oil and had no problem getting the cake out of the pan.

This was truly a breeze to put together. The cake came out moist, full of flavor and beautiful. I especially liked the chocolate ganache icing. I have two opinionated sons who wanted the icing "naked", but in the future I would love to add some sliced almonds to the icing before refrigerating the cake. I can also picture a circle of fresh cherries in the center of the cake. All said, this cake was a big hit!

From the Moosewood Restaurant Recipe Archive:

No one would ever suspect that this dark, elegant, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient list, but it's not a mistake. The combination of vinegar and baking soda helps the cake to rise. When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate.

However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake.

For the chocolate glaze, use a good-quality chocolate, such as Callebaut or Valrhona. Or try it with your favorite frosting or a dusting of confectioners' sugar or topped with whipped cream, ice cream, or sliced fruit.

Serves 8

Preparation time for cake: 6 minutes
Baking time: 30 minutes
Preparation time for glaze: 15 minutes
Chilling time (if using glaze) 30 minutes

Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler

Cake Ingredients
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
½ pound semi-sweet chocolate
¾ cup hot water
½ teaspoon pure vanilla extract

Preheat the oven to 375º.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25 to 30 minutes and set aside to cool.
To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for at least 30 minutes before serving.

Reprinted from Moosewood Restaurant Book of Desserts , Copyright © 1997 by Moosewood, Inc. Clarkson N. Potter, Inc. New York, publisher.

Orzo & Sausage Stuffed 8 Ball Zucchini

2009-10-17T13:16:00.000-07:00

On a recent trip to Delicious Orchards in beautiful Colts Neck, I came across these adorable 8 Ball Zucchini. Just from appearance alone, I knew I had to buy a few!

Once home, these little treasures sat in my fridge until I came up with an idea for what kind of stuffing I wanted to make. I had orzo on hand and an already cooked lone vegan sausage that needed a destination. I fiddled around some and came up with the following recipe. I have to say, it was pretty tasty! It even appealed to the most vegetable-phobic person in my household - my husband!

PS. You can serve them with, or without their cute hats.

Orzo & Sausage Stuffed 8 Ball Zucchini

4, 8 Ball Zucchini
1 cup Orzo pasta, cooked
1 vegan sausage, cooked, sliced lengthwise and chopped
1 tablespoon Olive oil
¼ cup diced onion
¼ cup pepper, any color
1 garlic clove, minced
¼ teaspoon thyme
1 teaspoon spicy brown mustard
Fresh pepper and salt to taste
1 tablespoon Earth Balance (optional)

Slice tops off each zucchini and set them aside.
Steam zucchinis until tender, bottoms up.
Once the zucchini is tender, rinse under cold water so you may handle.
Using a grapefruit knife or spoon, carefully scoop out the zucchini.
Coarsely chop the zucchini.
Warm olive oil in iron or non-stick skillet.
Add onion, garlic and pepper and sauté about 3 minutes.
Add chopped zucchini, salt, pepper and thyme.
Cook until zucchini is desired tenderness.
Add cooked sausage and heat through.
In a medium bowl combine all ingredients with the orzo. Toss to combine.
I added a touch (1 tablespoon, OK, more than a touch) of Earth Balance at this point to give everything a bit of a glaze & because I like Earth Balance, but it isn’t necessary.

Fill each zucchini with the orzo mixture.

Depending on the size of your ball zucchinis, this may make more stuffing than you need. The rest can be saved and reheated.

You may want to keep these guys warm in the oven with some tin foil over the lot of them to rewarm the zucchini shell and keep warm until serving time.

Baked Ziti. Veganized. Delicious. Better for You.

2009-10-02T07:35:00.000-07:00

Since Baked Ziti is a family favorite around the winter holidays for both the omnivores and the vegetarians in the family, I thought I would try my hand at not only eliminating all the dairy and egg but making some additions that would make this a healthier dish (“Classic” Baked Ziti contains approximately 347 calories per one cup serving!) without sacrificing any of the classic flavor. Much of the credit here goes to Isa Chandra Moskowitz and her Tofu Basil Ricotta recipe, which can be found in Veganomicon and online. It is super quick to prepare and can be made ahead and refrigerated until the rest of the Ziti ingredients are ready.

Ziti is a great recipe to make ahead of time and reheat. It also makes a tremendous amount, so it can also be put into freezable containers to pop into the microwave for lunches too!

Baked Ziti
Makes approximately 10, 1 cup servings

Ingredients

One box (16 oz.) dried ziti pasta
2, 16 oz cans or jars of favorite pasta sauce
1 tablespoon olive oil
½ onion chopped
½ tsp dried oregano
½ tsp dried basil
1 Cup TVP OR 1 package frozen Boca Ground Crumbles
2 cups of Tofu Basil Ricotta from Veganomicon.
Vegan Parmesan cheese (optional)

Instructions:

Heat oven to 375°F.
Cook pasta according to package directions; drain and set aside.
Heat olive oil in skillet, add ½ chopped onion and cook for 2-3 minutes.
Add TVP OR Boca Ground Crumbles
Add ½ tsp oregano, ½ basil
Stir to combine and cook until TVP has absorbed the oil and flavors and is slightly browned.
Add 1½ cups of the tomato sauce to skillet mixture and stir combine.
In large baking pan combine pasta, tofu basil ricotta and TVP mixture.
Top with remaining ½ cup of tomato sauce.
Cover with foil and cook until heated through, about 20 minutes.
If desired, remove foil after 10 minutes, cover top with Vegan Parmesan cheese and cook for final 10 minutes.

Enjoy!

VeganMofo III 2009

2009-09-30T08:13:00.000-07:00

VeganMofo starts tomorrow! Lots of ideas to share, including menu planning & recipes for those transitioning from a vegetarian to vegan diet!

For more VeganMofo blogs, check out Kittee's blog: http://kitteekake.blogspot.com/!