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.