Posts tagged ‘Daiya’

September 9, 2011

Vegan Friday: Tuscan Veggie Bake with Tofu

by ashley

by Ashley Morgan

Sometimes craving a hearty meal isn’t detrimental to your diet. Take this Vegan Tuscan Veggie Bake, similar to lasagna, but sans noodles for a filling, healthy meal. Seasonal ingredients, eggplant and tomatoes, are the stars of this recipe, bringing welcome antioxidants and bright colors to your plate. Serving this to children is easy with just a sprinkle of vegan mozzarella cheese on top, Daiya being my favorite choice. A great way to get the whole family to eat their veggies, and like them! Tofu adds protein and additional nutrition to make this a well-balanced, one pot meal that can be made in under 45 minutes.

 

Vegan Tuscan Veggie Bake with Tofu

10 Minutes Prep Time

35 Minutes Baking Time

 

Serves 6

 

1 small eggplant

1 small firm tomato

1 medium zucchini

1 portabello mushroom cap

1 pkg soft tofu

1 tblsp dried oregano

1 tsp kosher salt

1 tsp ground black pepper

1 tblsp garlic powder

1 tblsp dried rosemary

3 cups marinara sauce

Optional: ½ cup vegan mozzarella shredded cheese for sprinkling on top

 

Preheat oven to 350 degrees. Cut the eggplant, tomato, zucchini and mushroom cap into long slices. I usually cut the zucchini and eggplant lengthwise to represent noodles. Drain the water from the tofu, pressing to release as much liquid as possible. Mix the tofu with oregano, salt, black pepper, garlic powder and dried rosemary. In a deep baking pan, layer one layer of vegetables, then one layer of tofu mixture, then a layer of marinara sauce until pan is full. Leave about a ¼ inch space on top for settling and the mozzarella cheese, if choosing to add it.

 

Bake for about 35 minutes or until vegetables are tender with a slight bite. Enjoy!

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April 18, 2011

Pizza Cravings…

by jem614

Hi all you crazy veggie people! It’s Jess, I have been craving pizza the last few weeks. I did give in to a Amy’s pizza this weekend but our store doesn’t have the Amy’s with vegan cheese yet so I kind of cheated.

Anyway, I love the sprouted wheat tortillas so made up my own very simple recipe-

Sprouted wheat tortillas get hard quickly so make sure the cheese is not super cold when you make this.

Ingredients:

Organic Tomato Sauce plain (if you live in Miami, you can find this at Publix but I’m sure Whole Foods carries it too and it’s like .79 cents a can)
Ezekiel 4:9 Sprouted Wheat tortillas
Daiya Cheese (melts soooo good)
Oregano, Sea Salt and pepper
1 Sausage link from Tofurky (I just learned that Tofurky actually makes their own pizzas! wow!)
1 tsp Olive oil
Green/black Olives

Directions:

Season the tomato sauce with the oregano, salt and pepper.
Spread a thin layer of olive oil on top of the sprouted grain tortilla and then spread the sauce on top.  Cut the olives in half and sprinkle on top.
Grill the cut-up tofurky sausage ahead of time till it’s nice and crispy and then place on top of the tomato sauce.  On top of that, place the daiya cheese.
Put in the oven on low heat so you don’t make the tortilla too hard (they get toasted fast so be careful)
Eat & enjoy – less fat, better for you!
You can put any topping you want but remember that you’re not heating for too long so don’t put anything on top that needs to be cooked- onions could be grilled with the tofurky sausage if you like them but do it ahead of time otherwise they will be crispy and too fresh (unless you like that sort of thing).

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