Lasagna (New Version)

One main difference: less liquid = more flavor! This lasagna was made mostly from scratch (everything except the noodles). I also used fresh parsley in the crumbles, the sauce, and on top and I think that made a difference.






Sauce:
1 28 oz can tomatoes
1 can tomato paste
1-2 cloves garlic, minced
1-2 Tbsp olive oil
salt
brown sugar

Fry up garlic in olive oil (DO NOT BURN), add everything else and simmer while other ingredients are cooking. Add brown sugar and salt to taste. Add freshly chopped parsley at the end.

Zucchini:
Slice zucchini thinly lengthwise. (I did a tempura-like batter and fried them {seasoned flour with ice cold water to a thin batter, shallow fry in a large skillet with plenty of oil}). You can also broil with no ill effects. Just make sure the liquid is cooked out.

Other components:
*Crumbles (I used Morningstar Farms) sauteed up in a little oil, add steak marinade (like Dales), and fresh parsley
*Tofu Ricotta (I used 1 block tofu drained with vegan mayo, added a bit of tofutti cream cheese and sour cream. I then let it drain in a cheesecloth overnight, but that's not too necessary if you don't want the hassle. I would say it drained 3-4 Tbsp water)
*Bechamel Sauce (used Bryanna Clark Grogan's recipe and didn't add salt, can use whichever you like)
*2 roasted red peppers, torn into strips
*2 medium onions, sliced thinly and caramelized

It was totally worth the work because 1. I like cooking, 2. made a BIG pan full. You can freeze or share with hungry co workers.


layers (bottom to top in a sprayed large lasagna pan exactly in this order)
Small amount Red Sauce
3 noodles wide
1/2 of the Tofu ricotta
1/2 of the crumbles
3 noodles wide
2/3 Bechamel Sauce
Fried Zucchini, just one layer
Caramelized Onions
Roasted Red Pepper Strips
3 noodles wide
Red Sauce
Remaining 1/2 Tofu Ricotta
Remaining 1/2 Crumbles
3 noodles wide
Remaining 1/3 Bechamel Sauce
Red Sauce
Vegan Parm to cover (optional)

Neapolitan Remix Cake

I don't only eat cake! This cake was really good!
I used Kittee's strawberry cake and then covered in vegan cream cheese icing, and a nice good portion of Ganache Icing (from VCTOTW and VWAV). Really nice! I put strawberry jam in between the layers for even more strawberry flavor. I had never made a strawberry cake until now.





History of neapolitan http://en.wikipedia.org/wiki/Neapolitan_ice_cream

Kids Make Cupcakes!

These are the first or second sweet little chillins to grace my b-log (I am sure Shae is on here somewhere!) My neighbor friend Emma and her pal Jordan came to make cupcakes. My new friend Keenan came just in time to help with the all-needed dispatching!


They had very little help and made these FROM SCRATCH. We cheated on frosting for time's sake. We used Vegan Cupcakes Take Over The World.




L-R Keenan, Emma, and Jordan (with parents' permission)


Monster Face!



Unfortunately my flash isn't working or it would be clearer. Very sweet kids! The dogs really liked them, too.

German Chocolate Birthday Cake, Delicious Indian!

This is one of the best, if not the best cake I've made to date. It was boss! I used Bryanna Clark Grogan's recipe and once again, thanks to padraigin917 on PPK. Bryanna's a proven hit-maker! One layer was the cake recipe from BCG, the other layer was VCTOTW's chocolate cake but using some dark cocoa. I know it's not traditional but it's great. The birthday boy isn't vegetarian, but he's got milk allergies and enjoys my food. I don't want to be a bragger, but everyone really liked it. I'm proud of this cake. Bryanna's mousse is like most vegan mousse that I enjoy and I think it was a nice touch, lighter than a buttercream. I think it went really well.






Next up is the PPK Dal. The roasting spices really made my mouth water. I am not natural at cooking Indian food. My palate can't tell what needs what, but for some reason it seemed really familiar. It's worth it to find and grind your spices. She says you can use mortar and pestle but go ahead and get a coffee grinder for spices.




Next up is a mesh of 2 recipes. I used Bryanna's Paneer and a mix of her Saag and Veggie Kitchen's. I will be going back to that blog again for sure.
My version: veggie kitchen's method, but no ginger, and only 1 jalapeno. Spice mix is 4 cloves garlic, 1 tsp garam masala and 1 1/2 tsp cumin seeds. I did Bryanna's cream mixture, and used the 4Tb. margarine called for, for the spices. When cooking after adding the spinach, I only cooked a few minutes, to soften. Don't let it get really dry. I blended the cream and the spinach together.



Don't forget the parathas/roti. I didn't make them, got them at the Asian market in the frozen section. So flaky and good!

All together:


Lastly, I had an Orangesicle Spritzer which is really yummy! Just Orange soda and ice cream. Recipe idea from Michael Chiarello.

You Down with OPB? Yeah You Know Me! Naan, Soup, Crabbycakes

Other Peoples' Blogs, obviously!

Let's Begin.
Isa's Tempeh Crab Cakes



FatFreeVegan's Potato Soup. Easy! Try her pumpkin spice bread. YUM.



Garlic Naan from RecipeZaar. Accompanied here by mixed veg/tofu curry and rice. Use the dough hook, y'all!



Look at my kittays!

Easy Gnocchi and BLT!

BLT!
This bacon is by no means mine but I wanted to share. It's from Dave over at PDX Cooking Club! Thanks for the recipe, Dave.

It was fun to make. The red spot is red food coloring. Add it to the liquids if you want to add it, instead of adding it after you knead it like I did. The thinner, the better. It was really good fried up and served with pancakes. Here I did a simple pasta salad.

Pressing


Slicing


BLT

Gnocchi (no pic, sorry).

This recipe is a veganized version of another one I found, but it has been altered a bit. I don't have a gnocchi roller so I just use a fork. The easy part about this is the instant potatoes. Use it all the first day. If you refrigerate and boil the next day, they get soft.


2/3 c instant potatoes
2/3 c boiling water
1 1/2 tsp Ener-G egg replacer + 2 Tbsp warm water
1 drizzle (about 1 tsp) olive oil
1 tsp salt
1- 1 1/2 c flour


Add boiling water to potatoes, and mixm making sure to well incorporate. If they are too dry, just add 1 Tbsp extra water. Sprinkle salt over potatoes.

In a separate bowl, whisk the 2 Tbsp water, egg replacer powder. Then add the oil and mix again.

Add wet mixture to potatoes and slowly and gently add flour. I used just over 1 c. You want the mixture to be roll-able but the more you work it and the more flour you add, the denser the pasta will be. Go slowly and sprinkle on. Also use a floured cutting board when rolling.

Roll into a snake 1/2-3/4" wide and cut small pieces. Roll on a fork (or just leave in dumpling shape) and boil for a few minutes, until gnocchi float to the top.

Roasted Salsa

Roasted Salsa

Since I couldn’t find a recipe for Moe’s Who Is Kaiser Salsa, I decided to make my own roasted salsa. This isn’t like Moe’s at all, but it is good! Roasting brings out the natural sweetness. You can adjust to your flavor preferences.





10 or so roma tomatoes, cut into about 12 pieces each (quarter lengthwise, then run knife 2-3x across, depending on size)- or equivalent weight other tomatoes
2 extra roma tomatoes
1-2 large onions- I prefer sweet for this, and I used 2
7 cloves garlic, smashed and chopped small
3+ Jalapeno peppers, whole
1 tsp cumin,
2 tsp salt
¼ c light packed cilantro
1 large green onion
Generous squeeze lime juice

Preheat oven to 400:
Place tomatoes on a flat baking sheet or a large shallow baking pan. Drizzle lightly with olive oil and add a pinch of salt. Stir to combine.
Bake 40 min-1 hour. Remove when liquid is a little reduced and skins are a bit crinkly. Let cool completely.

Before you turn the oven off, turn the broiler on. Place jalapenos in a small pan and place on the top rack. Rotate often and char skin lightly. When skin is blistered and a little liquid is released, remove. They will be really fragrant. Place in a paper bag or container covered with plastic until cooled. This traps the heat and steams them and makes the skin easier to remove. Remove stem and cut down one side. Lay flat skin side down, and scrape out the seeds with the flat end of your knife, or a spoon. If you are careful, you can also remove the pepper from the skin.

Meanwhile- saute onions and 6 of the garlic cloves in a large pan on LO. Continue to cook on LO or MED-LO. You don’t want a brown. You can also do this in the oven.

When all are cooled, pour tomatoes (including juices) into a bowl and squish with your fingers.

Pulse onions, jalapenos, cilantro, green onion, remaining garlic clove (raw) and spices in a food processor. This will be sort of thick. I like mine sort of smooth.

Combine with the tomatoes and finely chop the remaining 2 tomatoes and add. Adjust flavors.


NOTE: I used 6 peppers and it was VERY hot. You will have to adjust to your preferences. If you do use 6 peppers, I would double the amount of tomatoes.