Mexican Lasagna

Why should the italians have all the fun! I say lets mix it up, mexican style =) This is a slightly heavier dish that is full of flavor and gives you lots of energy to conquer your bed.

Ingredients:
2 medium sized tomatoes, chopped into small pieces
1 onion, diced
1 can of vegetarian refried beans (available at most stores)
sour cream
1 packet of St. Yves Soy Ground Round (or your favorite kind of ground meat substitute)
1 1/2 cups of shredded cheese (cheddar and jack are good, but choose your favorite, you cant really go wrong)
3 burrito size flour or corn tortillas (or if your feeling sassy you can try using tortilla or corn chips, some get soggy, others stay crunchy, blue corn chips sound interesting)

This dish leaves much to the imagination. There is no rule on the order of things, but this is how I do it.

1. In a 9"x9" square baking glass i lay down a tortilla.
2. Then i spread a layer of refried beans down and then a thin layer of Ground Round.
3. Sprinkle about half of the tomatoes and onions, then cheese (if you want to you can sautee the onions in a little butter before hand so they are well done)
4. Lay down the next tortilla, more beans and Ground Round.
5. Sprinkle the rest of the tomatoes and onions.
6. Dollop some sour cream
7. Lay on the last tortilla and sprinkle rest of cheese on top of that.
8. Bake at 350 degrees for approx. 20 min. or untill cheese is melted and top tortilla looks crispy.

Ay Carumba! That's some tasty lasagna.

Toasted Cous Cous with Tomato & Zucchini

This is a fresh and filling dish great for dinner and also makes great leftovers for lunch the next day =)

Ingredients:
1 1/4 cup Israeli cous cous (also known as pearl pasta, can be found at whole foods and Rainbow)
2 cups vegetable broth
2 tbsp olive oil for cous cous
2 zucchini sliced into 1/4" pieces
2 Roma tomatoes diced
1/4 cup finely chopped onion
2 tbsp olive oil for veggies
salt and pepper
1 clove garlic crushed
(parmesan cheese *optional)

1. Heat broth over medium-high heat in a sauce pot.
2. While broth is heating, toast cous cous with olive oil over medium high-heat for 3-4 minutes, browning slightly.
3. When broth is coming to a boil pour it into the cous cous, stir, cover and reduce heat to simmer.
4. In a separate large pan over medium-high heat, mix olive oil, diced onion and crushed garlic. sautee for 3 min.
5. Mix in tomatos and zucchini. Sautee till zucchini is soft.
6. Check cous cous to see when almost all the water is absorbed and do a little taste test to see if they are soft or al dente to your preference.
7. When cous cous is done, and the zucchini are soft, pour the cous cous into the veggies and mix around.
8. If you like it grate some fresh parmesan cheese ontop and enjoy =)

Apple Bear Claw Pancakes

Don't be intimidated by the ferocious name. These are fluffy delicious pancakes happen to look like big bear claws... in a cute yummy way. They might be a bit more work for the beginner cook, but they are well worth it.

Apple Prep:
- 1 Granny smith apple, peeled, cored and cut into 1/4 inch slices and then cut those slices in half so you have a thin apple piece about 1 inch long
- 1/4 teaspoon cinnamon
- 3 tablespoons sugar
- 3-4 tablespoons margarine for cooking apples

1. In a skillet over medium high heat, melt the margarine.
2. Add the apples, cinnamon, and the 3 tbsp sugar.
3. Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly.
4. Remove the pan from the heat set aside to cool.

Batter Prep:
- 1 1/4 Cup all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 Egg or for vegan 2 Tbsp silken tofu (whip with beater untill smooth)
- 1 cup milk of your choice, I perfer Silk regular
- 2 tablespoons melted margarine for batter

1. Mix flour with baking powder, sugar, and salt.
2. In a separate bowl combine egg, milk, and margarine.
3. Add to dry ingredients, stirring just until combined; do not over mix. Batter will be lumpy.
4. Gently fold in apple mixture.
5. Heat a lightly greased griddle or skillet over medium-low heat. Griddle is ready when a few drops of water bubble and skitter rapidly around.
6. For each pancake, pour approx. 1/4 cup batter onto hot griddle.
7. Apples will create a chunky pancake. Poke batter with spoon to create bearclaw shape, its fun!
8. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

It can be hard to get the middle to cook through, the trick is to cook over a lower temp for a longer time. Good luck! If successfull these are a hit and sweet enough that you dont need syrup. =)

Incredible "You Cant Tell They're Vegan" Chocolate Chip Cookies

I've eaten a lot of cookies in my day. There's been some winners, and some loosers. In my time as a vegan (which lasted only a short 6 months) i tried a few store bought vegan cookies, and maybe i had bad luck, but i was amazed at their flaws. Either too dry, or crumbly, or bland I was inspired to create the perfect vegan chocolate chip cookies. And i believe a few people can vouch for me that I succeeded.

The best part about these is that they have common ingredients that you can find at any grocery store, and they are easy to make =)

Ingredients:
1 Cup Vegan Margarine (Earth Balance has no hydrogenated oils)
1 3/4 Cups Brown Sugar
1 Tsp Vanilla
Pinch Of Salt
Equivalent of 2 Eggs, I use 4 Tbsp silken tofu
2 Cups Flour
1 Tsp Baking Soda
2 Cups Vegan Chocolate chips (Look for generic store brands, semi sweet and dark, or the bulk section of your health food store.)

1. Preheat to 375°F. and line a baking sheet with foil, spray with your choice of non stick.
2. Cream (for beginners that means gracefully mash/mush) margarine with sugar until fluffy.
3. Add vanilla, salt, tofu, flour and baking soda. Blend well untill reasonably smooth.
4. Stir in chocolate chips and then spoon ping-pong ball sized balls onto baking sheet keeping balls approx 4-5 inches apart (the cookie will settle)
5. Bake for 9-12 minutes. (I have to take mine out at exactly 9 minutes! so keep an eye on them)

And there you have it. Just let them cook down a bit to harden, and enjoy warm with a glass of milk or soy milk =)

MMMmmmm!!!!!

Apple Crisp Goodness

Every once in a blue moon i make this delicious indulgence. Its sweet, its crispy, its gooey goodness fills my stomach with a sugary bliss. And i know your going to love it. =)

Ingredients:

5 large Granny Smith apples
1/3 cup brown sugar
1 lime
1/4 tsp cinnamon
1 cup flour
1 cup white granulated sugar
1 stick butter (or margarine, but butter makes it crispier)

Directions:

1. Peel, core and chop apples into small pieces (approx. 1"x1"x1/2") and put into a bowl with half the lime squeezed juice to prevent darkening.
2. In a separate bowl, combine brown sugar and cinnamon; then stir into apples and set aside.
3. In another bowl combine flour and sugar. Cut butter into 8 pieces, and mix butter into flour until mixture looks like crumbs. (you may want to use your hands)
-Tip: letting the butter come close to room temperature makes it easier to mix into the flour/sugar mixture
4. Butter a 10 X 10-inch baking dish. Spread apples in bottom of baking dish then sprinkle the flour/butter mixture ontop so you cant see any of the apples.
5. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
6. Serve warm or at room temperature.

For a little variation you can mix in a handful of blue berries at step 2.

I think I might make this tonight. hehe. =)

Garlic Rosemary Croutons

If you're anything like me, at the end of the week you probably end up with a dry heel of bread that only soup can save. But what if you dont feel like soup!?! Well... You can make your own croutons =)

Ingredients:
dry heel of bread (when cubed is roughly 1 cup)
2 tbsp butter or olive oil (or both, hehe)
1/2 tsp powdered garlic (granlated will work too)
1/2 tsp powdered rosemary (i havent tried dried sprigs, but im sure they'd also work)

1. Slice the bread into small cubes, approx. 3/4 inch by 3/4 inch.
2. In a fry pan heat butter/olive oil over low till its melted, but not bubbling.
3. Toss in bread cubes and mix around till they are lightly coated.
4. Sprinkle on evenly the garlic powder and rosemary powder and mix around.
5. Raise heat to medium, you will hear the butter/oil start to sizzle a little.
6. Continue to stir and toss cubes around letting them sizzle and brown a bit on the sides (approx. 5 min, careful not to burn)
7. Once cubes are as dark as you want them turn heat down to low and let them sit for a little to dry out a bit more, stirring occasionally.

The best part about making your own is that when you use them right away they are all crunchy and warm. MMmmm! Feel free to experiment with your own favorite spices/herbs. I have a feeling Marjoram, Paprika, Sage and Parsley would also be very good.

It is best to use these right away, but if you need to save them put them in an airtight container and use within 1 week or freeze up to 6 months.

Best Salad Ever!

This salad combines both the tart and fresh taste of grapefruit with the milder buttery avocado. May seem like an odd mix, but once you try it, you will be enlightened. It's truly amazing!

Ingredients:

1 clove shallot, finely chopped
1 tablespoon fresh lime juice
1/4 cup crème fraîche (its basically frances better version of sour cream)
2 tablespoons extra-virgin olive oil
Salt and pepper
4 ounces Mâche, rinsed
- tip: This is a type of green that comes in little florettes, also known as Lambs lettuce, its super yummy! and can be found at Whole Foods, if you can't get any, a medley of greens will work too. But please dont use plain old romain, iceburg, or butter lettuce. That's no fun.)
1 large ripe avocado, cut into wedges
1 grapefruit, peeled and sectioned
- tip: I've found the easiest way to do this is to cut off the top and bottom of the grapefruit, and then to cut off the peel from top to bottom all around, trying to not take off to much of the fruit. Then split it in half and pull out the pulp sections leaving the white membranes behind, make sure you dont have any exposed cuts on your fingers, cuz the juice will sting!)

Serves 4

Combine shallot, lime juice and crème fraîche in a small bowl; whisk in olive oil and season to taste with salt and pepper. In a large bowl, toss the Mâche (or your greens) with half the dressing and arrange on plates. Divide avocado and grapefruit between each salad and drizzle with remaining dressing.

Caution! After trying this you will never want to eat any other kind of salad! =)

hope you enjoy!

Risotto alla Genovese

For a delicious warm dish, that leaves you satisfied and ready for a nap. =)

Ingredients:

4 cups vegetable stock
2 tbsp butter
2 tbsp olive oil
1/4 cup diced onion (1 or 2 little white boiler onions are perfect)
1 cups Arborio rice
3 tbsp pesto
1 cup grated parmesan cheese

Directions:

1. Bring stock to simmer in its own pot over medium-low.
2. While stock is heating, in another sauce pan melt butter over medium low heat.
3. Add in diced onion and sautee till soft, stirring frequently. (aprox. 3 min)
4. Add rice and stir frequently, about 2 minutes.
5. Add 1 cups simmering stock and simmer until amost completely absorbed, stirring frequently.
7. Add remaining stock 1 cup at a time and cook till rice is just tender, stirring occasionally.
(you can do the taste test as you go along, to see how soft the rice is. just take a little bite and feel how hard the rice is. its better to go too soft than chewy)
8. Mix in the pesto.
9. Stir in grated parmesan and serve warm.

To make a little fresh pesto to make fresh pesto just grind (i use a little blender thingy i have, but if you have a mortar and pestle that will work too) together 3 tbsp chopped basil, 3 tbsp olive oil, 2 tbsp grated parmesan, 1 clove crushed garlic and 1 tbsp pine nuts. voila.

MMmmmm!!!! so there you go! =)