National Day of Lasagna – July 29

Today is the National Day of Lasagna.  Lasagna is one of my favorite foods; I was looking forward to creating a delicious dairy-free lasagna.  I hope you enjoy it too.  This will make a 9″ x 13″ pan.

 

12 ounces beef links, sliced

1 large onion, shopped

2 cloves garlic, minced

14.5 ounce can diced tomatoes, slightly drained

8 ounces tomato sauce

1 tablespoon Italian seasoning

approximately 1 tablespoon fresh parsley, minced

1/4 teaspoon black pepper

6 no boil lasagna noodles

1 egg, beaten

“Ricotta” – see recipe below

1 package Daiya cheddar*

1 package Daiya mozzarella*

 

 

Make Ricotta & set aside in refrigerator (can be made up to 24 hours before).

Blend Daiya cheeses in blender until finely ground; cover & set aside in refrigerator.

Cook sausage & remove from skillet & set aside, leave oil in pan.

Add onion & minced garlic to skillet/sausage oil & cook until translucent, add to sausage.

In a large saucepan combine diced tomatoes, tomato sauce, Italian seasoning, parsley & black pepper; heat through & add in sausage/onion mixture & heat through again.

Create filling by combining beaten egg with “Ricotta”.

Layer in baking pan as follows:

1 cup sauce (spread around bottom of pan)

noodles

filling

Daiya cheese

Repeat until baking dish is filled

 

Cover/tent baking dish with foil, bake in a 375°F for 30-35 minutes.  Stand 10 minutes before serving.

 

 

Non-Dairy “Ricotta”

 

10 ounces firm tofu

6 ounces soft tofu

teaspoon lemon juice

1/4 cup nutritional yeast

1/4 teaspoon garlic powder

1 tablespoon Italian seasoning

1/4 teaspoon onion powder

salt & pepper to taste

 

Wrap firm tofu in a clean towel; place between 2 cutting boards & place a heave object on top (eg:  28 ounce can). Rest 20 minutes.

Cut open soft tofu top, turn upside down in bowl & allow to drain while firm tofu is resting.

Unwrap firm tofu & pat dry; crumble in bowl & add remaining ingredients.

 

If you wish a creamier consistency, use a smaller amount of the firm tofu & add a small amount of the soft tofu.

 

 

 

To prepare a day ahead:

Prepare to filling the dish & covering it.  Chill in refrigerator.  When ready to cook, bake at 375°F for 40 minutes.

 

 

 

Enjoy!

 

National Day of Sloppy Joes – March 18th

Sloppy Joes – also a comfort food.  So delicious & homemade is the best.  I like the rolls toasted in a pan before I serve with the meat sauce.  So yummy!!

 

 

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

8 ounces tomato sauce or homemade ketchup

2 tablespoons water

1 to 1 1/2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

dash hot sauce

6 Potato Buns, split & toasted

 

Cook ground beef, onion & pepper; drain off fat.  Stir in tomato sauce, water, chili powder, Worcestershire sauce, garlic powder & hot sauce.  Bring to a boil; reduce heat & simmer, uncovered about 5 minutes.  Serve on toasted rolls.

Enjoy!

 

*for a vegetarian/vegan option – use vegetarian crumbles

National Day of Chocolate Covered Nuts – Feb. 19th

Feb. 19th was National Day of Chocolate Covered Nuts.  Here is my recipe.

 

4 ounces non-dairy chocolate

1 cup nuts, roasted & unsalted (I used cashews)

Pinch salt

1/4 teaspoon coconut or Crisco

 

 

Melt  the Crisco or chocolate in a double boiler; stir in salt; remove from heat & stir in nuts.  Stir to coat nuts; pour out onto waxed paper lined pan to cool.  Cool to room temperature, then place into refrigerator for 30 minutes; break into pieces (or you can scoop with a spoon & place on pile on waxed paper).

 

Store in refrigerator.

 

 

 

National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!

 

8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust

Cocowhip

8 peanut butter cups or 4 cups, quartered

chocolate sauce

 

Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip

 

*use fresh.  if frozen prior to use, the Cocowhip won’t work.

Enjoy!

 

What’s your favorite way to enjoy peanut butter?  Comment & let me know.

National Day of Cocoa – Dec. 11

National Day of Cocoa.  So many options are available with cocoa – cakes, cookies, candy, mole, etc.  I’ve decided to keep it simple & short.  Prep/cooking is about 5-7 minutes & cooling is about 30.  I’m sharing one of my brothers’ favorite cookie recipe – Chocolate Peanut Butter No-Bake Cookies.  This is not really a cookie but a soft fudge candy.

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2 cups sugar

1/2 c non-dairy milk

1 stick Earth Balance or 8 tablespoons of your non-dairy “butter” of choice

1/4 cup cocoa

3 cups old-fashioned rolled oats

1 cup creamy peanut butter (some recipes call for crunchy – it would be a personal preference)

1 tablespoon pure vanilla flavoring

large pinch of kosher salt

 

 

Cover baking sheet with wax or parchment paper.

Combine the sugar, milk & “butter” in a saucepan & bring to a boil over medium heat, stirring occasionally.  Once boiling (a full rolling boil), boil for 1 minute.

Remove from heat & add remaining ingredients; mix well to combine.

Drop by tablespoons full (or small cookie scoop) onto prepared pans until cool & hard – about 30 minutes.

Store in tightly sealed container for up to 3 days.

 

Prep:

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Cooking & Cooling:

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If you run out of cookie sheets – put parchment on the counter, like above.

Note:  If precipitation in the air (humidity, rain, snow, etc) I recommend allowing to boil 1 minute longer or your cookies will potentially be super soft.

 

 

Enjoy!

 

What is your favorite cookie?  Comment & let me know.

National Day of Nachos – November 6

Happy National Day of Nachos.

Nachos are a favorite of our family; the creamy cheese sauce poured over chips are such a delight.  I hope you enjoy this recipe!

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2.5 cups broth (I used chicken)

1 package Follow Your Heart Mozzarella slices

2 packages Follow Your Heart cheddar shreds

1 can diced jalapenos, optional

 

Bring broth just to a boil (but not boiling) over medium heat; add in mozzarella slices, one at a time.  With a wire whisk, stir slightly to break up.

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Add in cheddar shreds, 1 package at a time, whisking to incorporate.  Stir constantly over medium heat until all the cheese has dissolved; add jalapenos.

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Taste & season as desired (pinch onion powder, pinch or two of garlic, black pepper, salt, etc).

Set aside for about 10 minutes or until thickened & cooled slightly; pour over chips & enjoy.

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National Day of the Great American Pot Pie ~ Sept. 23

This week I’m covering the second post I missed a few weeks ago ~ National Day of the Great American Pot Pie.

 

I don’t just like pot pies, I LOVE pot pies!  I could eat them daily & for every meal.  There is just something about the creamy veggies & chicken (or whichever protein) with a buttery, flaky, melt in your mouth crust.  So yummy.

Using the pie crust recipe here, you can choose to make a single crust for just the top or a double crust for top & bottom.  I make with a double crust.  I also use frozen peas & carrots for ease of preparation.  Parboiling* the potatoes also ease the preparation.  In fact, this is an excellent way to use leftover roasted meat & vegetables.

I’m basing my recipe on the recipe that came with “My Lil’ Pie Maker” my brother gave me for a birthday gift a few years ago (I love it!).

 

Pie crust dough

4 tablespoons Earth Balance or “butter” of choice

1/4 cup diced onion

1/4 cup chopped celery

1/4 cup diced carrots

1 tablespoon dried parsley

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp ground pepper

1 chicken bouillon cube or 1/2 teaspoon granules (take care with this as some include various dairy ingredients – the brand does matter!!)

1 cup water

1/4 cup peeled & cubed potatoes

1/4 c baby peas

2/3 c diced cooked chicken

1 tablespoon flour

2/3 c “milk”

 

Preheat oven to 425*F.  Lightly grease baking dish & place 1 cruse into dish & set aside.

Place 2 tablespoons “butter” in a large skillet; add onion, celery, carrots, peas & seasonings.  Cook & stir until vegetables are soft.  Stir in bouillon & water.  Bring mixture to a boil.  Stir in potatoes & cook until tender but still a little firm.

In medium saucepan melt remaining 2 tablespoons butter.  Stir in cooked chicken & flour.  Add milk & hat through.  Stir the chicken mixture into the vegetable mixture & cook until thickened.  Pour into the unbaked pie shells.  Place remaining crust over top & use egg-wash to seal.  Vent crust & bake in oven for 15 minutes & reduce oven temperature to 350*F.  Bake another 20 minutes or until crust is golden brown.

 

 

Do you like pot pies?  What “flavors” (chicken, beef, turkey, vegetarian/vegan)?  Comment & let me know.