Smothered Tempeh Sandwich ~Eating WellMakes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 8-ounce package tempeh
1 tablespoon canola oil
10 ounces mushrooms, sliced (I used baby bellas)
1 small red onion, thinly sliced
1/4 teaspoon salt
1 cup dry red wine
4 ounces sliced provolone cheese
8 thin slices whole-wheat bread, toasted
1. Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes. Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes. Remove from the heat, top with cheese, cover and let stand until the cheese melts, about 1 1/2 minutes.
3. To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread. Serve immediately.
Dinner was AMAZING!! It was caramelized onion, mushroom & spinach pizza. I did put just a little bit of cheese on top. I used less than 2 tablespoons on the entire pizza!! I used the pizza dough recipe found in Vegan Planet. I highly recommend this book. If you don't buy any other cookbook this year buy this one...oh wait you need to buy The Joy of Vegan Baking as well.
Last night I made the best eggplant dish that I have ever tasted. I am not trying to toot my own horn. I don't think that it had anything to do with the cooking, but with the recipe. This picture doesn't do the dish justice.
Ingredients:
2 cups grated zucchini
2 large eggs -- beaten
1 cup fine dry breadcrumbs
3 green onions -- chopped
2 teaspoons Old Bay seasoning
1 teaspoon mayonnaise
vegetable oil
tartar sauce
Directions:
Drain zucchini, pressing between layers of paper towels.
Combine zucchini and next 5 ingredients in a bowl. Shape mixture into 8 patties
(mixture will be soft). Pour oil to depth of 1/2 inch into a large heavy skillet.
Fry patties in hot oil over medium-high heat 2 minutes on each side.
Drain on paper towels; serve with tartar sauce.
Crock Pot Spinach and Mushroom Lasagna
I got this from a great yahoo group: Vegetarian_group
This vegetarian lasagna is assembled and cooked in the crock pot--a
perfect solution for people on the go.
1 10 oz frozen box of spinach, thawed and squeezed dry
1 tablespoon olive oil
1 clove garlic
1 small onion
1 8 oz fresh mushroom
2 tablespoon dry red wine
1/2 teaspoon salt
1 8 oz tomato sauce
1 6 oz tomato paste
2 cups spaghetti sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
1 15 oz ricotta cheese
1/2 cup grated Parmesan cheese
Milk
2 tablespoons parsley flakes
1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded
Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt
and wine let simmer for about 10 minutes or until mushrooms and onion
are tender. Next, add tomato paste, tomato sauce, and spaghetti sauce
cooking at least 10 minutes. Meanwhile, mix egg, spinach, ricotta
cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make
ricotta cheese mixture creamy. I add 3 to 4 tbsp milk, (it depends on
whether you like it creamy). Spread a layer of spaghetti sauce over
the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into
pieces to fit, then add a layer of spaghetti sauce mixture followed
by a layer of ricotta cheese mixture, sprinkling half of mozzarella
cheese over ricotta cheese mixture. Repeat layers. Cover and cook on
low setting 4 to 7 hours.
Number of servings: 6
Homemade Macaroni Cheese
Ingredients:
1 cup whole macaroni noodles
2 tablespoons butter
2 tablespoons whole wheat flour
2 cups soy milk
1 onion, chopped
1/2 green pepper chopped
black pepper to taste(and any other seasonings you like)
1 can of black olives, drained
2 1/2 cups shredded cheese(we use the fiesta blend)
2 tablespoons butter
1/2 cup bread crumbs
Preheat oven to 350�
Boil the macaroni until it is undercooked, drain and set aside. Meanwhile in
a saucepan melt the butter and whisk in the flour. Whish in the milk. Add
the onion, green pepper and seasonings. Stir and cook for 15minutes. Don't
let it boil. Add to the macaroni(I just add it all back to the pan that the
noodles were cooked in). Add green pepper & black olives and 2 cups of
cheese. Pour half into a greased casserole. Sprinkle the last bit of cheese
over it then add the rest of the macaroni. In a small skillet melt the
butter, add the bread crumbs and toast. The spread over the macaroni. Bake
for 30 minutes.
serves 5 as a side dish. If you double it it will fit in a 9x13 pan.
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