Category Archives: Sauces

Leftovers Lasagna with Veggie “Pasta”

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My kids often refuse to eat leftovers so I have to get crafty. Heck, sometimes I’m not even thrilled about eating leftovers. I’ve developed a knack for turning leftovers into lasagna using a few base ingredients. I always see great responses when I post the pics on my Facebook page so I figured it’s time to write a post about it!

This post may seem complicated because I listed off all the options but it’s really easy! Just use up whatever leftovers you have, add some sauce and veggies and WALAH!!!! 🙂

One of my many Leftovers Lasagna creations!

One of my many Leftovers Lasagna creations!

Leftovers Lasagna with “Veggie” Pasta

Possible “pasta” options:

* Regular pasta noodles – 1 or 2 boxes, depending how much you like.

* Thinly sliced and peeled sweet potatoes – I use my mandolin and slice them on the “thin” setting, longways (2 medium to large ones for a 9″ x 13″ pan)

* Thinly sliced zucchini or yellow squash – I slice these a tiny bit thicker than the sweet potatoes, longways (4-5 medium ones for a 9″ x 13″ pan)

* Thinly sliced polenta tube – you’ll need 2 tubes for a full 9″ x 13″ pan

Possible sauce options:

* 1-2 jars of pasta sauce – I often use Trader Joe’s No Salt Added sauce. I like to use about 1 to 1 1/2 jars of sauce but I like it saucy!

* Homemade pasta sauce – I love to use leftover Lentil Bolognese or Easy Roasted Garlic Marinara Sauce 

* Real Deal Nacho Cheeze or LowFat Vegan Nacho Cheese – I use these if I have Mexican’ish leftovers – Ancho Lentil Bowls, also good with leftover Crockpot Lentil Chili

* I really love adding in leftover Unprocessed Creamy Artichoke Spinach Dip or Healthy Spinach Artichoke Dip  as a layer in between everything! So yummy!

Possible layer options:

* Sweet Potato Hash or Tofu Scramble… any type of leftover casserole is good!

* Leftover Cheezy Rice/Quinoa & Lentil Bake

* Any leftover chili (I often use leftover Really Good Chili) or stir-fry (Lemony Chickpea Stir-Fry is good)

* Sometimes I chop up 1 bunch of kale, chard, collards or any other greens wilting in my fridge and saute them with mushrooms, carrots, onion, garlic, chopped red or green peppers and a little italian seasoning or Homemade Taco Seasoning for a Mexican flair  (optional combo – really depends on your leftovers)

* Frozen veggies – spinach, mixed, broccoli, etc – thawed and drained

* Leftover juicing pulp – sprinkle it on top of a sauce layer

* Leftover Buffalo Ranch Roasted Chickpeas (sprinkle a few on there or a lot in the middle layer… so good!)

* Leftover pasta dishes – Quick Pasta Alfredo with Broccoli works!

* Leftover burgers – crumble them into the dish for a hearty texture!

* Hummus – Our Favorite Hummus makes a yummy, creamy layer!

* Shredded tempeh added to the sauce is delicious!

Possible Toppings:

* Almond flour – my favorite because it gives it a baked breadcrumb’ish top!

* Sliced olives – I add these when I use the Mexican cheeses with the sauteed greens, mushrooms, peppers, onions and garlic.

Instructions:

1. Preheat oven to 350 degrees. Start with a 13×9 pan – I’ve used smaller but I usually use this one

2. Start with a layer of sauce first at the bottom

3. Next add a layer of “pasta” – whichever you choose but if you use sweet potatoes, make sure they’re thin enough to cook through

4. Top the “pasta” with a little more sauce – make sure the “pasta” is surrounded by sauce or wet leftovers so they cook through

5. Next add a layer of veggies or leftovers

6. After this I usually do a leftover dip, cheese or hummus IF USING

7. Next another layer of “pasta” followed by a thin layer of sauce

8. Repeat and make sure to end with sauce at the top. Make sure all of the “pasta” is covered.

9. Sprinkle the top with almond flour or topping of your choice and cover with foil.

10. Bake at 350 for 30-45 minutes or until sauce is bubbling.

11. Remove foil and bake for another 5-10 minutes or until top looks crusty and brown’ish

Slice your "pasta" using a mandolin - DON'T LOSE A FINGER

Slice your “pasta” using a mandolin – DON’T CUT YOURSELF!!! 

Ready to assemble with leftovers!

Ready to assemble with leftovers!

First sauce then "pasta"

First sauce then “pasta”

Cover with sauce

Cover with sauce

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

More "pasta" and sauce

More “pasta” and sauce

Here I sprinkled leftover juicing pulp!

Here I sprinkled leftover juicing pulp!

Used leftover Sweet Potato Hash as well

Used leftover Sweet Potato Hash as well

Top with almond flour or other toppings. Cover with foil and bake

Top with almond flour or other toppings. Cover with foil and bake

Tonight's lasagna!

Tonight’s lasagna!

A few older variations I’ve made:

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Ava liked this one the best!

Ava liked this one the best!

Sauteed greens, veggies, mushrooms, onions and garlic....

Sauteed greens, veggies, mushrooms, onions and garlic….

Another creation

Another creation

Cash loves it!

Cash loves it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lentil Bolognese

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My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!

Lentil Bolognese

Lentil Bolognese

I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!

Lentil Bolognese

Ingredients:

Water/Veggie Broth for sauté 

2 celery stalks, chopped

3 medium carrots, chopped

1 onion, diced

1 fennel bulb, diced

4 cloves of garlic, mined or pressed

 2 – 280z cans of crushed tomatoes (I used crushed with basil)

1 Tbsp tomato paste 

1 – 15oz can diced tomatoes

1 cup veggie broth or water

1 cup red lentils, rinsed 

1/2 cup red wine

12 ozs sliced mushrooms

2-3 Tbsp fresh parsley, chopped 

3 tsp italian seasoning

1 Tbsp balsamic vinegar

salt & pepper, to taste

Instructions:

1. Saute onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.

2. Add in italian seasoning and sauté for anther few minutes. 

3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!

4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar, let cook a few more minutes. Add salt and pepper to taste and serve. 

5. Let me know what you think?! Thank you!!!

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft'ish

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft’ish

Add in italian seasoning

Add in italian seasoning

Add in tomatoes and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Add in tomatoes, tomato paste, red wine and broth and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Smells good!

Smells good!

Add in chopped parsley...

Add in chopped parsley…

And balsamic vinegar and cook a few more minutes.

And balsamic vinegar and cook a few more minutes.

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Cash ate two bowls so it must be good!?

Cash ate two bowls so it must be good!?

Ava devoured it too!

Ava devoured it too!

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Oil-Free Garlicky Lemon Dipping Sauce (Guest Blogger!)

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Here’s a new recipe from featured guest blogger, Karen Hix! You may have seen Karen on my Facebook Page or our new Facebook Group! Please be sure to read all about her at the end of this post, after you make her delicious recipe!

Take it away Karen!!!

One of the summer veggies I always love to eat is an artichoke. Problem is, since I’ve gone plant based with no oils, I can’t eat them the way I used to … melted butter, or mayonnaise with lemon. So I came up with this Lemon Garlic Sauce (two of my favorite ingredients!) which I’ve found to be totally versatile! I now have a healthy dipping sauce for my artichokes and it makes a yummy dip or topping for steamed veggies as well … But my second favorite way to eat this is over a veggie version of no-eggs benedict … toasted muffin, topped with a grilled portobello mushroom, sliced tomatoes & avocados and drenched in this sauce. Yummy! I love lemon and garlic, so bringing these together is pure paradise. Hope you enjoy!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce
1 (12.3 oz.) pkg Mori-Nu firm or extra firm silken tofu
2-4 cloves garlic (I used 4 because I LOVE garlic, but adjust to your liking)
2 Tbs non-dairy milk (I used unsweetened almond)
2 Tbs nutritional yeast
4 tsp yellow miso
1 tsp granulated onion powder
2 tsp brine from green olives jar
4 Tbs fresh lemon juice
artichokes (or other veggies to steam)
1. Trim the stem and edges from your artichokes. Place the prepared artichokes in a pot of boiling water and steam them until done (approx. 20-30 minutes).
2. While the artichokes are steaming, combine all sauce ingredients in a blender.
3. Blend until well combined.
4. Pass the sauce and dip away! (Sorry my pic is a little blurry … I was too excited to start eating, I guess … lol)
Steam your artichokes, approx 20-30 minutes

Trim and steam your artichokes, approx 20-30 minutes

Combine all sauce ingredients in a blender and blend well.

Combine all sauce ingredients in a blender and blend well.

Ready to serve!

Ready to serve!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce!

Hmmm a little about me … well, I’m a manicurist by day, and a major foodie who loves to cook. I’ve always taken a huge interest in health … and always thought I ate healthy … until one day when I watched the movie “Forks Over Knives”. That movie, along with the book “The China Study” by T. Colin Campbell opened my eyes to a new lifestyle of healthy eating. I actually have a birthdate for going plant-based of 3/30/12 and have never looked back. I lost 10 lbs within my first 2 weeks … all because I realized my problem … was with olive oil. Now the olive oil is gone from my cooking days … and it was a lot easier than I thought it would be!

With my newfound dietary changes, I became addicted to researching recipes on the internet, and found April on her “Kid Tested Firefighter Approved” website … which is by far my favorite source for plant-based recipes!  I have loved every recipe of hers that I’ve tried (and I’ve tried almost every one she’s posted!) and tell all my friends about her delicious and easy recipes. Now they’re addicted to her recipes too 🙂

I have ventured out in trying out a few recipes on my own, mostly trying to recreate some loves from my pre-plant based lifestyle. That’s how this recipe evolved. I told April about it, and she’s graciously asked me to share it with her fans. This sauce kinda reminds me of a garlicky hollandaise sauce … I hope you enjoy 🙂

Spicy Thai Noodles with Tofu

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I’m overdue for a cheat meal and boy am I glad I used it up on this recipe! This is really, really good! It makes a ton of food too… awh shucks, looks like I have to finish the leftovers!

Spicy Thai Noodles with Tofu

Yes, it contains oil (sesame oil) and a decent amount of honey (you can sub agave if you don’t do honey) but if that’s the worst cheat I have lately I think I’m still okay. I didn’t test this recipe out of our kids since it’s on the spicy side.

The original recipe is from A Small Snippet.

Spicy Thai Noodles with Tofu

Ingredients:

* 1 package pasta (I used whole wheat spaghetti but I bet it would work well with linguini too)

* 1-20oz block of extra firm tofu, pressed and cubed (I used Trader Joe’s Extra Firm High Protein Tofu)

* 1-2 Tbsp red pepper flakes (I used 1Tbsp and it was nice and spicy but if you prefer more fire, go big!)

* 1/2 cup toasted sesame oil (I KNOW…. BAD!!!)

* 6 Tbsp lite soy sauce

* 6 Tbsp honey (sub agave if you prefer… could work with stevia but I’m not sure)

* 1/4 cup rice wine vinegar

* 1 Tbsp peanut butter (I used smooth)

* 1 bunch of cilantro, chopped

* 3 large carrots, peeled and shredded

* 3 large green onions, sliced thin

* 1/3 – 1/2 cup unsalted peanuts 

Instructions:

1. Heat sesame oil and red pepper flakes over medium heat for 2 minutes. Remove from heat, strain out peppers and reserve oil.

2. Whisk together oil, honey, soy sauce, rice wine vinegar and peanut butter. Add cubed tofu to sauce to marinate while cooking the pasta. 

3. Cook pasta according to package, drain when done and set aside.

4. Remove tofu from the sauce with a slotted spoon, cook on high in pasta pot until lightly browned on all sides. 

5. Add pasta and sauce to cooked tofu and toss, use tongs.

6. Add cilantro, green onions and carrot to mixture and toss until combined. 

7. Serve topped with chopped peanuts. 

YUMMY!!!!!!

Heat sesame oil and red pepper flake for 2 minutes on medium and strain. Whisk sauce ingredients until combined.

Add cubed tofu to sauce to marinate until pasta is ready

Chop your veggies – I used organic whole wheat spaghetti

Remove tofu from sauce with a slotted spoon, add to hot pan and saute until brown

Brown tofu

Toss pasta with sauce and tofu then add veggies, toss well

Try not to eat the whole pot!

 

 

 

 

 

 

 

 

Ancho Lentil Bowls with Low-fat Cashew Nacho Cheese

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This is one of the best meals we’ve had in awhile! It’s so good, I’m trucking the kids to the store in the morning to make it again for a party tomorrow night. No joke, it’s that good!

Ancho Lentil Bowl with Low-Fat Vegan Cheese

I’ve made the Ancho Lentils a few times now and they’ve always turned out great. The original recipe (from Post Punk Kitchen) is for Ancho Lentil Tacos but you could use this on just about anything – tacos, burritos, nachos, collard wraps, etc.

I have a ton of fake cheese recipes but this Lowfat Nacho Cheeze from Happy Herbivore is my new favorite! Together they make an awesome meal! I served it over brown rice tonight but next time I’ll try these ingredients in a collard wrap. YUMMY!!! I also topped this with tomatoes, lettuce, cilantro, sliced avocado, a squeeze of lime and our favorite Habanero Sauce, our favorite Mexican food topping!

P.S. Our toddler loved this! I took out a scoop of the lentils before I added the hot sauce, figured she may not like it so spicy.

“Um… Mommy… What is this?”

“Mmmmm! I like it”

“Hey there sis, this banana is kinda boring… wanna share?”

Ancho Lentils

* 1 Tbsp water or bean cooking liquid (for oil-free sautéing)
* 1 small onion, minced
* 2 cloves garlic, minced
* 2 1/2 cups cooked lentils (from about 1 cup dried) – Brown or green work great. I used a package of Trader Joe’s cooked lentils this time
* 3 tablespoons tomato paste
* 2 tablespoons hot sauce (preferably Cholula)

Spice mix:
* 1/2 teaspoon dried oregano
* 2 teaspoons ground ancho chile
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.

Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the water or bean liquid with a pinch of salt (optional) for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork or a potato masher (I used this).

Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

Time to make some Ancho Lentils! I cheated this time and used Trader Joe’s packaged lentils 😉

Saute your onion and garlic then add spices

Cook spice and onion/garlic mixture for 30 seconds then add remaining ingredients… smells so good!!

Ready for tacos, nachos, burritos, on top of rice or anything else you can think of!

Low Fat Vegan Nacho Cheese

 Ingredients
  • ¼ cup raw cashews – I soaked mine for a few hours first
  • 2 tbsp nutritional yeast
  • ½ tsp onion powder
  • ½ tsp salt
  • â…” cup non-dairy milk – I used unsweetened almond milk
  • 2 tsp yellow miso paste
  • ½ tsp lemon juice
  • 2 tsp cornstarch
  • ¼ cup roasted red bell peppers
  • ½ tsp cumin
  • ¼ tsp black pepper
  • a dash of cayenne pepper

Instructions

Combine all ingredients in a food processor and process until smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring occassionally and allowing the cheese to thicken.

Combine all ingredients in your food processor, combing until smooth

Smoooooth!

Heat in a pan on the stove until thick, stir occasionally

Yah!! Ready to dollop on your favorite Mexican food!

 

Kale Mac n’ Cheeze

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Our toddler is going through a picky meal time phase lately… I’m not happy about it at all but I know it’s normal and will soon pass (hopefully!). She’s been rejecting her usual greens so I’ve been trying to figure out ways to hide them in other foods she will eat. Ugh, I was hoping I’d never have to play “hide the greens” with my kids but I suppose it’s my turn. 🙂

The “cheese” in this dish is from Fat Free Vegan Kitchen Blog… one of the best vegan food blogs EVER!!!! I changed the recipe a bit this time, added a little more spices. Turned out great! It’s so easy to make too which is double great! We don’t eat a ton of pasta anymore so I figured this might spark our toddler’s interest, maybe she won’t even notice the green stuff!!

Kale Mac n’ Cheeze

Ah HA!! GOTCHA!!!! Lol!

I’m hoping he will be my “trash can” eater…. meaning he will eat whatever I put in front of him 😉

Kale Mac n’ Cheeze

* Note: Occasionally I’ll add a can of white beans to this mixture instead of the cornstarch to thicken it. I didn’t do it this time but I highly recommend it!

Ingredients

  • 1 pound pasta (regular or gluten-free)
  • 1 1/4 cups water
  • 1 cup plain, fat-free soymilk (may use other non-dairy milk  I used soymilk)
  • 3/4 cup nutritional yeast
  • 3 tablespoons cornstarch or potato starch – I used cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (I used a pinch)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder – I used 2 tsps
  • 1/2 teaspoon dry mustard – I used 1 tsp
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt – I used yellow miso, all I had)
  • black pepper to taste
  • 2 bunches of kale, steamed and chopped – I used dino/lacinato kale

Instructions

  1. Put the pasta on to boil, according to package directions.
  2. While it’s cooking, blend all remaining ingredients together in a blender. Steam and chop up your kale. I steam mine in a big pot with an inch of water at the bottom.
  3. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
  4. Add in your chopped kale and stir until combined.

Blend sauce ingredients in a blender or food processor – I used my VitaMix

I used Trader Joe’s Organic pasta and 2 bunches of dino kale

I like to steam my kale in a big soup pot with an inch of boiling water – toss occasionally but keep covered in between tosses

Add sauce to cooked/drained noodles and stir until combined

Add your cooked, chopped kale and stir. Add a bit of pasta water to thin things out a bit.

Yummy!

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