Vegan Crockpot Lasagna

Ingredients:

1 container soft (silken) tofu
1 container firm or extra firm tofu
1/4 cup soy milk (I used almond milk)
1/2 tsp. garlic powder
2 tbsp. lemon juice
3 tbsp. fresh basil, chopped
1 tsp. salt
2 - 10 oz. packages frozen spinach, thawed and patted dry
4 cups tomato sauce (I used more)
1- 10 oz. box lasagna noodles

Preparation:
1. In food processor or blender (I used Vitamix), combine the two kinds of tofu, non-dairy milk, garlic powder, lemon juice, basil, and salt.  Process until smooth.
2. Add spinach to mixture.
3. Place about a cup of tomato sauce in bottom of crockpot.
4. Place 1/3 of noodles on top of sauce and 1/3 of tofu/spinach mixture on top of noodles.
5. Repeat layers, being sure to end with sauce on top.
6. Cook on low for 6-8 hours or until noodles are soft.

Makes 6 servings

NOTE:  The first time I made this it looked like a disaster, but it turned out very good!

Tuscan White Bean Soup

1 pound white navy beans
2 tablespoons extra virgin olive oil
3 leeks, white and tender green parts, cleaned well and chopped
1/2 onion, diced
5 celery stalks, diced
3 carrots, diced
3 garlic cloves, minced
5 cups water
5 teaspoons vegetable base (such as Better than Bouillon brand), or bouillon cubes
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon ground black pepper
juice of 1/2 lemon
minced fresh rosemary, lemon wedges, and grated fresh parmesan cheese, for serving (optional)

Sort the beans and place them in a medium heavy pot.  Add enough water to cover the beans by two inches.  Bring to a boil and cook for 1 minute.  Turn off the heat and let the beans sit for 1 hour.  Drain and rinse the beans; set aside. 

In the same pot, heat the olive oil over medium heat.  Add the leeks and onion and cook for 5 minutes, stirring often.  Add the celery, carrots, and garlic and cook for 10 minutes more, stirring often.  Add the beans and water.  Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.  Add the vegetable base, rosemary, and pepper, and cook for 40 minutes more, until the beans are soft. 

Carefully transfer 3 cups of the soup to a blender.  Puree and return to the pot.  Stir in the lemon juice.  Add salt and pepper to taste. 

Sprinkle each bowl with a pinch of extra rosemary and serve with a lemon wedge. 

Roastless Pot Roast

From: The Protective Diet web site (www.protectivediet.com)

Ingredients:

•1 large onion sliced

•1 box – 4 cups vegetable broth

•2 Tablespoons Tamari

•1 teaspoon poultry seasoning

•Fresh ground black pepper to taste

•3 Tablespoons cornstarch + 3/4 cup water

•8-10 small potatoes cut in half or 4-5 large potatoes cut in quarters

•3-4 large carrots cut into 2 inch pieces

•1 red bell pepper cut into large pieces

•1 rib of celery cut into 2 inch pieces

•1 cup of fresh parsley chopped

I also add garlic, shitake mushrooms, and kidney beans

 

Directions:

1.Preheat oven to 425 degrees

2.Using an oven safe pan like Corning Ware, Cast Iron Dutch Oven shown above or stainless steel with a lid.  On the stove top add onions to a dry pan and cook on high until golden brown

3.When browning is achieved immediately add vegetable broth to stop the browning process before burning begins

4.Stir to incorporate browning from pan into the broth

5.Add Tamari and poultry seasoning

6.Continue heating broth until it comes to a boil

7.Dissolve cornstarch into 3/4 cup of water and whisk into boiling broth

8.Broth should thicken within one minute

9.Remove from heat and add potatoes, carrots, bell pepper, celery and parsley

10.Stir to coat all the vegetables with gravy,  some of the vegetables will be sticking out of the gravy.

11.Cover baking dish and bake for approximately 1 hour or until potatoes are tender

 

Notes:

 This recipe is best suited for oven roasting. The use of a slow cooker or pressure cooker will steam instead of roast the veggies and won’t have the flavor of a Pot “Roast”

Place a baking sheet under the pan to catch any gravy that may bubble over when roasting. It will save you from having to clean your oven.