Mushroom & Sun-Dried Tomato Pasta Sauce

I was inspired to make my own pasta sauce after recently making my own tomato sauce for the Thanksgiving vegetarian meatloaf. I also recently realized I tried my hands at making my own pasta sauce too here. This one is a another tasty, healthy option.

spaghetti spaghetti1

Recipe

Makes 4 servings

1 tbs olive oil
5 organic tomatoes
1 small sweet onion, chopped
2 garlic cloves, minced
2 tbs basil
6 sun-dried tomatoes, chopped
1/2 cup mushrooms
1/2 tsp oregeno
salt, pepper, to taste
dash of cayenne (optional)

  1. Boil water in pot. Fill a bowl with cold water.
  2. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
  3. Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
  4. Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
  5. Add oil to a pot and sauté onions and garlic
  6. Stir in the tomatoes, mushrooms, and sun-dried tomatoes, and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
  7. Serve sauce over bed of whole wheat pasta noodles.

Pumpkin Bread & Muffin

Pumpkin dessert is one of my favorites during the holiday time. In fact, I always look forward to being able to eat pumpkin pie! Here is a recipe for some delicious pumpkin bread and muffin (take your pick!)

pumpkin bread1

pumpkin bread

Recipe (adapted from AllRecipes)

1 can organic pumpkin puree
4 organic eggs
2.5 cup all-purpose flour
1 cup organic olive oil
2/3 cup water
2 cups erythritol (or xylitol)
1/2 cup organic apple sauce
2 tsp baking soda
1.5 tsp sea salt
1 tsp cinnamon
splash of vanilla
1/2 cup organic raisins
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger

  1. Preheat oven to 350 degrees F. Grease 7×3 inch loaf pan.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sweetener until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. For muffins, bake for 40 minutes. For loaf, bake for approximately 70 minutes.

Vegetarian Meatloaf

We made this for Thanksgiving this holiday season and it was delicious. My husband scarfed it all up despite being a usual meat lover. One way that I adapted this recipe is by making fresh tomato sauce rather than buying store-bought can. This was a consciencous  effort due to the BPA that may be associated with them.

meatloaf

Recipe (adapted from AllRecipes):

Makes 8-10 servings

8 vegetarian burger patties, smashed
1 onion, chopped
2 eggs, beaten
2 tbs vegetarian Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1 tsp sage
1/2 tsp garlic powder
1 tbs olive oil
4 slices Ezekiel sprouted grain bread, crumbled
1/3 cup almond milk
2-3 tomatoes
3 potatoes, chopped
Rosemary, salt, pepper, to taste

  1. Preheat oven to 350 degrees F
  2. Boil water in pot. Fill a bowl with cold water.
  3. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
  4. Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
  5. Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
  6. Simmer the sauce in sauce pan until your liking.
  7. In a large bowl combine vegetarian burger patties, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  8. Put some olive oil on potatoes and season with salt, pepper, rosemary. Place potatoes around loaf.
  9. Bake for 90 minutes.

Vegetable Dumplings

Dumplings are a staple in the Asian culture. My husband and I decided to try our hands at making homemade dumplings for the first time. Our concoction of the vegetable filling tasted quite delicious but one great thing about making homemade dumplings is that you can decide on what vegetables and what proportions you prefer! These are great to make in large batches and freeze the rest for future servings. My husband is already looking forward to our next dumpling making time 🙂 

dumplings dumplings1 dumplings2

Since it was our first time making dumplings, we referred to sources to learn how to properly wrap dumplings.

Recipe (adapted from FoodNouveau):

Make ~50 dumplings

Pack of dumpling wrappers
1 handful of flour
1 tbs olive oil
1 onion
2 celery bunch
1/2 package firm tofu
1/2 cup packed cilantro
4 green onions
1/3 cup carrots
1 handful mushrooms
2 tablespoons hoisin or oyster sauce
1 tbs sesame oil
1 tbs ginger
salt and pepper, to taste

1. Finely chop all ingredients (best with food processor).
2. Mix all of the chopped vegetables in a large mixing bowl. Salt and pepper to taste.
3. Preheat a large sauté pan. Add olive oil, and cook ginger and onions until translucent.
4. Add remainder of the vegetables except the chopped cilantro and half of green onions, and cook until the vegetables become soft.
5. Add hoisin sauce and sesame oil.
6. Remove from heat and stir in cilantro and green onions.
7. Defrost dumpling wrappers. Spread flour thinly over each wrapper for easier wrapping time.
8. Place one spoonful of filling in center of wrapper and wrap!
9. To cook dumplings, place in pot of boiling water. To freeze dumplings, place in ziplock bags.

 

Tofu & Avocado Korean Bibimbap

I love Korean bibimbap. I became inspired to cook it at home after having a delicious vegetarian bibimbap at my favorite New York vegetarian Korean restaurant, Hangawi. My husband who is the furthest away of a vegetarian that one can be loves the home cooked dish too! We love it so much that this is currently my most frequently cooked meal at home when I have sufficient time to spend in the kitchen.

What’s great about this dish is that you can cater it to your liking with the vegetables that you want to use and how much of each vegetable (hence, I only provide rough measurements of certain ingredients)

bibimbap bibimbap3

(Recipe adapted from AllRecipes)

2 servings

  • 2 tablespoons and 2 teaspoons tamari
  • 2 tablespoons and 2 teaspoons xylitol (or erythritol)
  • 2 tablespoons and 2 teaspoons brown sugar
  • 1.5 tablespoon minced garlic
  • 1 handful chopped green onion (optional)
  • Sprinkles of toasted sesame seeds
  • 1/2 package of firm tofu
  • Brown rice
  • 2 cups and 3 tablespoons water
  • 2 handfuls your choice of mushrooms
  • 4 handfuls of spinach
  • 1/2 cucumber, small sliced pieces
  • 2 handfuls shredded carrots
  • 1 avocado, halved and then cubed
  • Sesame oil
  • 2 handfuls bean sprouts
  • 2 eggs
  • 2 sheets nori, crumbled
  • Kochujang sauce
  1. Make the marinade for the tofu. Combine the tamari, xylitol, brown sugar, garlic, green onions in a large bowl; add the cut tofu to the marinade and mix.
  2. Cook the rice
  3. Combine cucumber and carrots in a  bowl, and season with sea salt and pepper.
  4. Preheat wok over medium-high heat with a small amount of sesame oil. Add spinach until it is just wilted. Remove and set aside.
  5. Use the wok with small amount of sesame oil and cook the carrots and cucumbers until softened. Remove and set aside.
  6. Repeat cooking with the wok with small amount of sesame oil with the bean sprouts and mushrooms separately. Remove and set aside.
  7. Add the tofu and marinade to the wok and cook for a few minutes.
  8. Season sliced avocado with sea salt.
  9. Prepare the bowls by adding rice. Arrange the avocado, cucumbers and carrots, bean sprouts, spinach, mushroom, and tofu mixture over each section of the bowl over the rice.
  10. Cook 1 egg at a time for each bowl in an over easy style, then place it in the middle of the bowl.
  11. Top the bowl with nori and sesame seeds. Serve with Kochujang sauce as a condiment.