Strawberry Rhubarb Bake - Repost with Text

When going dairy free I thought I would go ahead and go wheat free too. Probably a little too far. This tasted okay because it was all good ingredients. I think the topping could have used some flour and that would have helped with the sweet. I look forward to trying again. Mostly I did not use the coconut milk topper and it is not pictured here.

Strawberry Rhubarb Bake - Try 1

Preheat oven to 400

Mix and let sit
2.5 cups Rhubarb 1/2 inch slice
2.5 cups Strawberries halved
1/2 cup sucant sugar
1/4 cup white sugar
2 tbsp corn starch
Lemon zest from 1/2 lemon
Lemon juice from 1/4 lemon

In food processor mix
1/4 cup pecans
1/4 cup almonds
1/2 cup old fashion rolled oats
1/4 cup sucant sugar
2-3 tbsp cream from top of coconut milk
Chill in freezer

Assemble fruit in 10 inch pie plate. Pat out thin pieces of the topping and spread over. Bake 45 minutes at 400 degrees. Cool to just above room temperature and serve. Coconut milk poured over is optional.

Mix the remaining coconut milk from a 5.5 oz can with
3 tbsp white sugar
1/2 tsp lemon juice

Strawberry Rhubarb Bake

Herbivore Lasagna - Try 2

This is try two. Upped the veggies as planned.  Also upped the tofu.  Switched brands and just drained and crumbled.  Filled the pan and good form but the spicy tomato sauce was too much, could have used some savory herbs, and where the zucchini was in contact with the noodles there was a slightly soggy thing going on.  Still pretty much yum and next day it tasted great cold. 

Herbivore Lasagna

1 16 oz package Nicole Taylor fresh lasagna noodles
32 oz spicy pasta sauce
24 oz canned diced tomatoes
1 yellow onion diced
3 cloves of garlic minced
1.5 lb of Phoenix tofu drained and crumbled
16 oz baby spinach
6 oz shiitake mushrooms chopped

10 oz cremini mushrooms chopped

16 oz zucchini

4 tbsp olive oil, divided

1/4 cup parsley chopped

Preheat oven to 400 degrees.

Boil spinach in water and then drain and chop.
Sauté onion in olive oil, add spinach and Sauté.

Sauté mushrooms in olive oil till soft.

Sauté zucchini in olive oil till soft. 

Mix garlic, salt, tofu, and parsley. 

Mix mushroom, zucchini, and spinach.

Mix tomatoes and sauce.

Assemble lasagna in 13"x9"x2" glass dish. Start with half cup sauce on bottom. Add noodle and trim to length. Add half cup sauce and spread. Sprinkle half cup of veggies and then tofu.  Add noodle and repeat. Cover with foil and bake 1 hour. Remove foil and bake additional 30 minutes. Let sit 30 minutes and serve.

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Herbivore Creamed Vegetable Soup with Pinto Beans and Corn

Excellent soup with no cream. Puréed vegetables with canned diced tomatoes, canned pinto beans, and fresh corn added at the end. Spices were fresh ginger, red pepper flakes, cumin, pepper, and a dash of garam masala. Three types of onions used as the base.

Herbivore Creamed Vegetable Soup with Pinto Beans and Corn
4 tbsp Olive oil
3 cups Onion
2 stalks Celery
4 cloves Garlic
2 lbs Fingerling potatoes
1 Sweet potato, peeled
2 Zucchini
Ginger and Spices
Water, 4 cups
20 oz canned tomatoes
Can of pinto beans, rinsed
2 ears of corn

Sautée onions and add other veggies through zucchini. Add water and simmer 40 minutes. Purée and then add tomatoes, beans, and corn. Salt to taste.

Excellent the next day for lunch too.

Citrus Drop Cookies

Wanted something sweet and was remembering the orange drop cookies my mom and grandmother used to make. This is not the same but satisfied my sweet tooth just the same. This is an approximate recipe. The cookies wanted to crumble a bit but were a nice texture.

Orange/Lemon Drop Cookies
Zest from one small orange
Zest from half a lemon
1/2 cup turbinato sugar
1/8 cup corn meal
1/8 cup buckwheat flour
3/4 cup white flour
1 tsp baking soda
1 tsp baking powder
1/4 cup juice from orange and lemon
1/4 cup grape seed oil
1 tbsp soy milk plus more as needed
Mix dry ingredients then stir in wet adding soy milk to get a moist batter. Drop on baking sheet and bake in 400 degree oven 8 to 10 minutes. Cool on wire rack. Made 14 cookies.

Icing
2 tsp lemon and orange juice
1 tsp soil milk
1 tsp grape seed oil
Powdered sugar
Mix in small glass until don't think can add more sugar. Heat 20 seconds in microwave and then stir more sugar into mix. Spread on cookies and it will set as it cools.

Mustard Curry with Chickpeas and Potatoes

Making lunch with what is left in the refrigerator. This is bases on a curry concept with the sauce made of red lentils. Satisfying, acceptable, but not great.

Mustard Curry with Chickpeas and Potatoes
1 can chickpeas rinsed
1 lb of fingerling potatoes
1 cup of red lentils
3 cups of water
1 carrot
1 stalk celery
Bay leaf
4 cloves of garlic
2 tbsp walnut oil
1 tbsp mustard seeds
1 tbsp back mustard seeds
2 tsp cumin
1 tsp coriander
1 dash turmeric
Salt
Pepper
1/2 cup of leftover caramelized onions
Water to thin

Potatoes boiled in salted water 20 minutes. Drained and cooled under cold water. Peeled and sliced into curry at the end.

Lentils cooked in boiling water with carrot, celery, bay leaf, and garlic pieces from 1 clove for 20 minutes. Remove veggies and mash lentils with spoon till creamy.

Sauté in the olive oil the spices. Lower heat and add garlic. Add chickpeas and some water. Cook for a bit to allow flavors to meld. Add the onions, potatoes, and lentils when ready. Add water to thin and serve.

Pizza - White Beans and Caramelized Onions

Red onions were cooked with olive oil, thyme, bay leaf, and pepper with balsamic vinegar stirred in at the end. White beans were puréed with a smoky hot sauce, oregano, thyme, olive oil, water, and salt. A whole wheat pita was split into its layers and placed on a baking sheet. The pita tore into several pieces which worked just fine. White beans were spread over pita and topped with the onions. Baked on sheet for 20 minutes in 400 degree oven. Excellent appetizer like dish used as dinner.