Vegan Mexican Lasagna

This is a veganized version of a delicious party staple: Mexican Lasagna. 

Vegan Mexican Lasagna

• olive Oil
• 1/2 red onion, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 cans black beans, drained
• 1 can whole kernel corn, drained
• 1 can fire roasted tomatoes
• salt
• 1 cup Daiya Pepper Jack Style Shreds or other choice of brand
• 1 cup Daiya Cheddar Style Shreds or other choice of brand
• 6 6" tortillas

1. Pre-heat oven to 425
2. Heat olive oil and add onion, chili powder, cumin, sprinkling of salt, and black beans. Stir regularly on medium heat and cook until onion is fragrant and semi-translucent (about five minutes).
3. Add corn and fire roasted tomatoes. Heat 2-3 minutes. 
4. Coat the inside of a baking pan with cooking spray or olive oil.
5. Add a thin layer of vegetable and spice mixture, a layer of quartered tortillas, and then a layer of cheeses (1/2 cup each). Repeat.
6. Bake at 425 degrees F 12-15 minutes until cheese is bubbly.

Servings: 4-6 servings

Time: 30 minutes

Recipe notes:

• The amount of cheese listed is a bare-bones amount. It is limited so the flavor is not over-powering and to save money.
• Daiya cheese is best served hot or very warm
• Altered from Rachel Ray's Mexican Lasagna

Vegan Peaches and Cream Cheesecake

Cheesecake can be first seen mentioned in 1390 in an English cookbook, while its more modern form was established in the late 1800s.
This is an altered recipe my mom got from a newspaper in the 1980s. It has been a family classic for years, and the cruelty-free version is just as delicious. Admittedly, this is more of an indulgent rather than nourishing dessert. Again, this is a more modern recipe for this blog, but it has been shared due to its tried-and-true taste.

This cake is made of multiple layers. The first is a cake batter.

 

Canned peaches are spread decoratively over the batter.

The next layer is a sugar/cream cheese mixture with a bit of peach juice. For aesthetic purposes of this post, I used white sugar; however, coconut sugar works just as well.

 

It is important to leave a little bit of room between the third layer and the edge of the pie plate.

Peaches & Cream Cheesecake

• 3/4 c. flour
• 1 pkg (3 1/4 oz.) vanilla pudding mix (cook'n'serve works well)
• 1 t. baking powder
• 1/8 t. salt
• 1 flax egg (1 T. ground flax whisked with 2 T. water and set aside to thicken)
• 1/2 C. milk
• 3 T. butter, softened
• 1 29 oz. can sliced peaches in 100% peach juice
• 1 8 oz. package plain vegan cream cheese, softened
• 1/2 c. + 1 T. sugar separated
• 1/2 t. cinnamon

Combine flour, pudding mix, baking powder, salt, egg, milk, and butter in a large mixing bowl. Beat at a high speed for 2 minutes. Pour into a greased deep 10 inch pie pan.
Drain peaches, reserving the liquid. Arrange peaches decoratively on top of the batter.
Combine cream cheese, sugar, and 3 T. reserved peach juice in a mixing bowl. Beat with a mixer 2-3 minutes until smooth.
Carefully spread on top of peaches within 1 inch of the edge of the pie plate.
Stir 1 T. sugar with 1/2 t. cinnamon together and sprinkle over top.
Bake @ 350 degrees for 35-40 minutes or until bottom and sides are golden brown. Best served cool to maintain structure.

Vegan Mozzarella Sticks

Nearly any vegetarian will say they're not vegan because they can't give up cheese: these sticks will make it just a bit easier to let go of that dairy product. The mix of Daiya Mozzarella and Daiya Pepperjack provides a more flavorful cheese rather than spicy as one might expect from the pepperjack.

Ingredients:

• 1/2 cup Daiya Mozzarella Shredded Cheese
• 1/2 cup Daiya Pepperjack Shredded Cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 cup flour of choice
• 1/2 cup vegan milk of choice (neutral flavor)
• 1 1/2 cups Italian bread crumbs (chunks are fine, powder is not)

Instructions:

1. Melt cheese with the garlic powder and Italian seasoning in a small sauce pan. Stir constantly until melted and consistent in texture. If using a microwave, stir every 15-30 seconds.
2. Spread in a pan or container of choice (smaller in size: I use a square dish that is approximately 5 in. by 5 in. or 12.5 cm by 12.5 cm). Let cool in the fridge for at least half an hour. Some oil may separate which is okay to remove when forming the sticks after the cheese has cooled.
3. With a knife make a line or indent in the middle from edge to edge to create a dividing section. Each subsection can make up to 6 pieces (like a two column table with six rows each).
   
   These will be sectioned off as you go because the cheese will be a little gooey. These will look small at first, but as you pull the cheese out and work with it, they will become a little larger than a finger.
4. Dip each strip in milk, roll in flour, dip in milk again, and roll in the bread crumbs. Do so thoroughly to help prevent too much cheese from oozing while cooking.
5. Heat frying oil of choice in a small to medium size pot. There should be enough oil in the pot to cover the sticks after they are added (about 2 in./5cm. oil). To test if the oil is hot enough, you can drop some bread crumbs in which should be surrounded in bubbles. Carefully add 3 to 4 sticks at a time to the oil. Cook until golden and crispy. In canola oil on medium heat, my sticks take about 90 seconds to cook. If they start to ooze cheese, they are likely ready to come out.

Time estimation: 90 minutes
Servings: 12 sticks

Perfect Chocolate Chip Cookies (Vegan)

Notice how the title doesn't say, "Perfect Vegan Chocolate Chip Cookies"? That is because these are not the best alternative version to a classic--they are the best version period. After trying six different types of sugar, coconut won out in the end.

Chocolate Chip Cookies

• 2 flax eggs (2 tablespoons ground flax whisked with 4 tablespoons water)
• 1 1/2 cups coconut sugar
• 3/4 cups + 2 tablespoons Earth Balance vegan butter spread from the tub (the tub spread does taste different from the sticks)
• 2 teaspoons vanilla (I have found brand name to taste better than the generic in this instance)
• 2 cups flour
• 1/4 cup quick oats
• 3/4 teaspoon salt and baking soda (each)
• 1/4 teaspoon cinnamon
• 1 1/2 cup chocolate chips

1. Preheat oven to 350 degrees.
2. Prepare flax egg. 
3. Beat sugar with butter until well-combined. Add flax egg and vanilla. Mix well. 
4. Stir together all dry ingredients in a separate bowl. 
5. Add both mixtures to one bowl and stir until just combined. 
6. Sample cookie dough (this is essential).
7. Drop rounded tablespoons of dough to a cookie sheet (I have not noticed a significant difference between greased and ungreased with this recipe).
8. Bake 15 minutes. Let cool then devour.

Servings: 24 cookies

Time: 90 minutes

Vegan Tofu Hash Browns Scramble

If you missed the meeting where everyone decided kale tastes good, then have no fear. If you can't find the cookbook that shows you how to make tofu actually enjoyable to consume, chillax. This is fast, easy, and crave-worthy (even though it contains the two tricky ingredients mentioned above).

Tofu Hash Brown Scramble

• olive oil
• 1/2 block pressed extra firm tofu (7ish ounces)
• 4-6 cups shredded hash browns
• 1/2 red onion
• 1 red bell pepper
• 4 cups chopped kale
• 1 teaspoon each: garlic powder, cumin, salt
• 1/2 teaspoon chili powder and turmeric
• dash of cayenne pepper
• salt
• pepper

1. Drizzle some olive oil in a large frying pan on low/medium heat. While oil heats, press tofu wrapped in a towel with something heavy on top.
2. Add hashbrowns, onion, and pepper to frying pan. Top with ground salt and pepper to frying pan. Cook for approx. 10 minutes, flipping after five.
3. Sprinkle chopped/torn kale on top and add ground salt and pepper. Cover to steam and cook for the length of the Addams Family theme song (about 1:30-2 minutes).
4. Remove cover. Flip/stir and cook for five more minutes. While this cooks, crumble 1/2 of the pressed tofu block into small pieces.
5. Move hashbrown mix to one side of the pan. Add the crumbled tofu block to the other side. Fry for five more minutes. While it fries, mix garlic powder, cumin, salt, chili powder, turmeric, and cayenne with just enough water to pour.
6. Pour over tofu and hashbrown mix. Stir immediately.
7. Fry a few more minutes if crispier tofu is desired.

Makes 2-3 servings

This was tweaked from the Minimalist Baker who tweaked it from Eat Within Your Means.

Vegan Lefse

Lefse is a Norwegian flat bread made of potatoes. The potato was introduced to Norway over 250 years ago, and likewise into their diets before the famine of the mid 1800s. It flourished again during WWII because it was easy to grow and not the first commodity given entirely to occupying soldiers. Because it is fairly time-consuming to make, it is often saved for holidays. Its ingredients usually include potatoes, butter, milk, and salt to make this traditional specialty. Fortunately, the vegan version tastes exactly the same without any extra effort.

You will need a lot of flour (of your choice, a more neutral flavor is better), a tea cloth, tape, griddle, and lefse stick. I've heard some use an unused wooden paint stirrer. A lefse stick has beveled sides, making it easier to work with the delicate "dough." You can buy a cheap one for less than $10 online or for even less in specialty shops. I suggest investing in a higher quality lefse stick if this is a recipe you enjoy. Note this does not come from a lefse snob--it is simply a fact that higher quality lefse sticks make the whole process easier.

You can use any large griddle. This picture is of a traditional lefse griddle, but as long as you are using a very hot surface with no sides, the lack of an obscure vintage griddle should present no difficulty.

It often takes practice, but the more you make it and better lefse stick you have, this soft flat bread is worth it for special occasions.

Vegan Manicotti

This recipe is almost a dead-ringer for manicotti made with cow's cheese. Instead this features cashew mozzarella and Parmesan cheese with tofu. It's the ultimate dish for cheese-lovers and has even been tested (and enjoyed) by those who primarily consume animal products. The manicotti pasta noodle has an unknown history, although the dish itself is believed to have been shared by Italian immigrants. Pasta originated in Italy in 1154 and has been a staple in many diets around the world.

Pulsing the ingredients together helps prevent over-processing and maintaining texture.

I use the same noodle trays to hold the manicotti while stuffing. This way if there is extra, then I can add to those with less filling.

Leave a little room in the corner of the pan for water--this will help cook the noodles to save you time. I put the extra cheese filling on top of the noodles, then I added sauce.

• 1/2 block pressed extra firm tofu
• 2 batches mozzarella cheese, cooked and cooled
• 1 batch parmesan (1/4 C. nutritional yeast, 1/2 t. Italian seasoning, 1/4 t. salt)
• 2 C. spinach leaves
• 1 t. Italian seasoning
• 1/4 t. ground black pepper
• 1 8 oz. box manicotti noodles (12 noodles)
• 1 24 oz. pasta sauce jar
• 1 C. water

While tofu presses, prepare mozzarella cheese. Blend and cool cheese ingredients. Cool at least 30 minutes.

Process parmesan ingredients in a food processor until fine. 

Pulse in tofu, mozzarella cheese, spinach, Italian seasoning, and pepper.

Scoop filling into each noodle with a butter knife. there will be just enough to fill the noodles, so begin cautiously.

Spread a layer of pasta sauce in the bottom of an 8"by 10" (ish) baking pan. 

Place noodles in a single layer in the pan, covering with remaining sauce. 

Pour 1 C. water in the corner of the pan.

Cover and bake 1 hour and 15 minutes. Let stand for 10 minutes, covered, before consuming.

Vegan Cheese Pizza

I knew this was a hit when my coworkers tried this and asked, "Wait, this is really vegan?" You and your friends will love this. Cheek out One Green Planet for the pizza dough and mozzarella cheese, and Salad-Free Vegan for Parmesan recipes. It is a combination of the cheeses that makes it taste even more convincing. Flavored flatbreads have been produced since possible 1500 B.C. and modern pizza originating in Naples, Italy during the 18th century. Unlike the 1700s, of course, the following recipe is free of animal products.

Vegan Roasted Vegetable Pizza for Picky Eaters

Don't like vegetables? Me neither, but this pizza is a favorite.

Ingredients:

• 1 Batch of Pizza Dough
• 1/2 pepper each: red, green, and yellow bell diced
• 1/2 purple onion
• 1 C. mushrooms, chopped
• 1/2 t. each: basil, oregano, garlic powder
• 1/4 t. onion powder
• 1 Batch Parmesan Cheese
• 4 Pieces Marinated Artichoke (optional)
• salt to taste
• Pasta Sauce

Directions:

1. Once pizza dough has risen, drizzle some olive oil in a frying pan and place on medium heat.
2. Preheat oven to 500 degrees F.
3. Add peppers, onion, basil, salt, oregano, garlic powder, and artichoke to frying pan. Cook for about 10 minutes and add mushrooms. Cook 2-5 minutes. Fry until slightly charred.
4. While veggies are cooking, roll out dough on a greased cookie or pizza pan. Cover with desired amount of pasta sauce.
5. Sprinkle 1/2 of the Parmesan cheese over sauce.
6. Top the pizza with cooked veggies and sprinkle the remaining Parmesan cheese over the vegetables.
7. Bake 12-15 minutes.
8. Makes 8 extra-large pieces or 16 medium pieces (if you split the dough in two). 

Tweaked from the Minimalist Baker

Vegan Parmesan Cheese

Use in our cheese pizza, veggie pizza, and manicotti for a mouth-watering substitute to please vegans and fool veggie-haters alike.

Nutritional information for 1/4 of this recipe:

Calories:39.5 Fat:27.5g Protein:2.25g

Ingredients:

• 1/4 cup cashews*
• 1/4 cup nutritional yeast
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt

Directions:

1. Add ingredients to food processor
2. Process until fine and grainy/powdery
3. Add to your favorite Italian recipes

*To save money, you can go half and half on cashews and sunflower seeds.