Archive for June, 2015
June 23, 2015
Ever since reading The China Study, I’ve been intent on preparing as many plant-based whole food meals for my family as I can. The other day I was thinking about how luxurious lasagna is and if I could challenge myself to make it not only exclusively with vegetables, but with no lasagna noodles. The idea to use sliced yams instead came to me when a friend said she bought too many yams and didn’t know what to do with them. I spontaneously declared, “Make lasagna!” I didn’t know how, or what I was talking about, but she said, “That’s a great idea!” and then asked me how to do it.
Being put on the spot is a great motivator, and I told her the recipe like it was being channeled through me by Giada. Then she said she was going to make it for her husband’s birthday that evening. I panicked and ran home to make what I told her to make. This is the recipe, and luckily, the lasagna gods (and Giada) were shining down on our ovens that evening.
Mediterranean Yam Lasagna
By Debbie Adler
Serves 4 – 6
2 cups water
2 medium yam, thinly sliced
2 cups vegan feta (my recipe here)
1 cup sun-dried tomato spread (my recipe here)
1 cup chopped olive spread (my recipe here)
1 cup crimini mushrooms, sliced and sautéed
3 cups vegan shredded mozarella ( I use Daiya)
3 cups tomato sauce ( I use Rao’s Marinara)
Preheat the oven to 350°F.
Place the water in a pot, turn the heat to medium until the water boils.
Place the sliced yams in the boiling water for about ten minutes or until fork tender. Drain the water.
Spread some of the tomato sauce on the bottom a 9×13″ Pyrex dish.
Start layering the yams on the bottom.
Add the vegan feta and sun-dried tomato spread. Add some more tomato sauce and top with the mozzarella.
Layer more sliced yams on top of this and add the olive spread and crimini mushrooms. Add more tomato sauce and mozzarella.
Add the final layer of slice yams. Top with tomato sauce and the mozzarella.
Cover with foil and bake the lasagna for 30 minutes. Take off the foils and let bake 5 more minutes to melt the cheese.
Remove from the oven and let sit for 10 minutes. Then serve
June 5, 2015
In honor of National Donut Day I made a batch of donuts that defy the odds. They don’t contain any sugar or milk or eggs. They are pumped with antioxidant powerful pumpkin puree and taste like manna from Dunkin Donuts heaven. It’s my hope that you find the time to bake your own batch so you can avoid putting less than optimal ingredients into your body. Please let me know how they turn out.
Double Fudge Espresso Pumpkin Donuts
By Debbie Adler
Makes 6 donuts
Coconut oil for pan
¼ cup oat flour
¼ cup tapioca flour
¾ cup all purpose/gluten-free flour
¼ cup cacao powder
1 tablespoon espresso powder
1 teaspoon baking powder
½ teaspoon sea salt
¼ teaspoonteaspoon guar gum
¼ teaspoon baking soda
¼ cup tablespoons pumpkin puree
¼ cup coconut oil, melted
¼ cup coconut nectar
1 tablespoon vanilla extract
¼ teaspoon stevia powder
7 tablespoons hot water
1 tablespoon coconut oil
1 tablespoon coconut nectar
2 tablespoons cacao powder
1 tablespoon warm water
½ cup erythritol
1/8 teaspoon fine sea salt
1.Preheat oven to 325°F. Grease the six-mold donut pans with coconut oil.
2. In a medium bowl mix together the 3 flours, cacao powder, espresso powder, baking powder, sea salt, guar gum, baking soda and erythritol.
3. Add the pumpkin puree, coconut oil, coconut nectar, vanilla, stevia and hot water.
Mix until everything is combined.
4.Spread the batter evenly into the donut molds until almost full.
5. Bake for 15 minutes. Rotate pan halfway through baking.
6.Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing donuts to cool completely.
7. Frost the donuts and place them on the wire rack to set.
June 4, 2015
I am in a constant state of craving cheese since it’s the food I miss most since going vegan. So when I learned that you can make tofu into a faux feta I knew miracles DO happen.
So here is the simple recipe and the results are divine. I put the cheeze in a Farmer’s Market Salad last night and I couldn’t stop eating it. Now I can’t wait to put it in Spanakopita, my favorite Greek recipe.
TOFU FETA CHEESE
By Debbie Adler
serves 2 – 4
1 box extra firm tofu, pressed and cubed
1/2 cup apple cider vinegar
1/2 cup lemon juice
1/4 cup dried oregano
10 green olives with brine
Mix the apple cider vinegar, lemon juice, oregano and olives in a medium bowl.
Add the cubed tofu and put in the fridge for 2 hours or overnight.
Drain the liquid from the bowl and add the tofu feta to any dish you can think will benefit.