1 red pepper, diced
2 cups kale, chopped
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2/3 cup nutritional yeast flakes
2 T raw sugar
1 handful of fresh basil, chopped
1 T dried oregano (or handful of fresh, chopped)
3 T olive oil
Sea salt and pepper to taste
Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add kale, diced tomato, basil, oregano, and nutritional yeast and stir, allowing mixture to begin to warm.
Gradually stir in the crushed tomato, stopping when you reach the level of “cheesiness” that you prefer. Mix in sugar, salt, and pepper and heat through. Once heated, turn to low until ready to serve.
Serve over whole grain pasta. We prefer spaghetti or linguini with this sauce, but you could use any type.
My family loves meatloaf and mashed potato meals, but the vegans tend to gaze sadly at the loaf. I’ve made loafs in the past using prepared vegan meats, but this was my first try for meatloaf from non-prepared ingredients and it came out quite delicious!
1 container extra firm tofu
1/2 cup almonds
1/2 cup TVP crumbles
1/2 cup almonds
1 sleeve wheat saltines (or 1.5 cups wheat bread crumbs)
1/4 cup sundried tomatoes
1/2 tsp chili powder
1/2 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp sea salt
1/2 tsp ground black pepper
4 T olive oil
Food process or blend crackers to a fine powder. Add almonds, TVP, and sundried tomatoes and continue to blend/process until a consistently fine mix. Mix in the spices.
Remove tofu from package and let drain.
Crumble tofu into a bowl and add 2 T olive oil. Mix in the dry ingredients. Combine well.
Press into a loaf pan (this should about 1/2 fill the pan to the top). Spread remaining olive oil over the top.
Cover with foil and bake at 375* for 40-45 minutes. If desired, remove foil and add some ketchup to the top and then return to oven for an additional 5-10 minutes.
Serve with mashed potatoes (use soy or rice milk, vegan butter, and/or vegan cream cheese to blend) or on sandwiches.
Halloween is over. You might be wondering what to do with that Halloween pumpkin that you didn’t get around to carving, or the one that the kids Sharpied, or the one that you just had sitting on the porch for decoration. Some folks will tell you that you can’t cook with big field pumpkins, but that is not true. There are many options, but it all starts with roasting!
Bring in the pumpkin – quick – before the squirrels eat it. Now wash the outside. The next step can be a little dangerous, so be careful and make sure your knife is really sharp. Gently cut the pumpkin in half along the vertical axis (from stem to bottom center). Lay it open. Now you have the inside with all the “gunk” and the seeds. Scoop that out, using a spoon or metal spatula to separate from the flesh, into a strainer. Rinse well and remove as much of the orange fibers from the seeds as you can. Let them dry for a few minutes, coat in a very small amount of olive oil and sea salt and roast at 450* (stirring often) until browned. They are delicious and quite high in protein. Once those are done, you can move on to the pumpkin. Place it face down on 1 or 2 baking sheets and place in the oven at 350*. Cooking it face down will prevent the inside from becoming overly crisp, but baking instead of boiling will prevent it from being too watery.
When a fork can easily pierce the skin from the outside, turn off the oven and let the pumpkin sit inside until it cools. Remove from oven, flip over, scoop out flesh, and puree in either food processor or blender (I prefer a processor, but at the moment I only have a blender – it works but you have to do smaller amounts at a time). Voila! You now have pumpkin puree to use for soup, pie, muffins, bread, pasta, ice cream, etc!