Gazpacho is a refreshing summer treat

By Anna Fischer Wulff

Cool and refreshing.  Gazpacho is great after a day of yard work or any day!

Easy Summer #Gazpacho

1 cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

2 cans diced tomatoes

1 red onion

3 garlic cloves, minced

23 ounces tomato juice (3 cups)

1/4 cup white wine vinegar

1/4 cup olive oil

1/2 tablespoon salt

1 teaspoons ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, and red onions. Put vegetables into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess.

After each vegetable is processed, combine with diced tomatoes, garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serves 4

Conte's Pasta Co. delivers with gluten-free pizzas

By Mary Rose Roberts

My husband and I just got back this week from a long vacation. He spent a week fishing in Canada while I was at the beach in Michigan. And when we finally made it home, we just didn’t have it in us to cook. This means it’s pizza night, and I have to find a gluten-free alternative.

Luckily, I had a package waiting for me from Conte's Pasta Company—a few samples sent to me to try. Inside was a Margherita Pizza with Roasted Garlic and Olive Oil. I heated the oven to 450 degrees, tossed in a DiGIorno’s for my husband and then added my single-serve gluten-free pizza.

Gluten-free packaged pizza is pretty hit or miss, for those who have tried it. It’s usually tough and flat, and not crispy like a thin crust. In fact, I’ve always had trouble getting the right cook on the crust—especially in the middle. This was true whether it came from the box or I made it from a mix.

Conte's version had a nice crust. I cooked it 12 minutes, removed it, let it cool and then cut it into four slices. The bottom of the crust turned out a nice golden brown, while the edges were fluffy but crispy. I was impressed.

I could tell from the taste that the company uses a high-quality mozzarella cheese. And while the sauce tasted garden-fresh, it was a bit bland. So I ended up back in the kitchen adding Italian herbs and sriracha for a kick. Like any boxed pizza, it’s nice to have the option to add my own personal touch--another plus. I definitely recommend this product.

Meatless Mondays: Artichoke & Potato au Gratin

Too busy eating to take picture of delicious layers inside!

By Anna Fischer Wulff
This is not your run of the mill potato au gratin.  The addition of artichoke hearts raises the bar a bit, making it a favorite dish for my family's dinner.  Plus, since I'm vegan and my niece and nephew can't eat soy or wheat yet, it's also dairy, soy, and gluten free.  Don't worry. All these ingredients can be found at your local (large) grocery chain, or you can always make it with dairy products and flour :o).


Dairy-, Soy- and Gluten-Free Potato au Gratin

• 2 cans artichoke hearts in water, rinsed and cut into 1/4" slices
• 6 red potatoes, cut into 1/4-inch slices (about 1 1/4 pounds)
• Salt
• Black pepper
• Cayenne
• 1/4 c. olive oil
• 1 tbls. vegetable oil spread (I love Earth Balance.)
• 1/2 c. chopped onion
• 2 tsp. chopped garlic
• 1 c. grated cheddar rice "cheese" (or 1/4 c. nutritional yeast flakes)
• 2 tbls. arrowroot starch (or 1 tbls. regular flour)
• 2/3 c. almond or rice milk
• 1 c. crushed gluten free pretzels or crackers
• 2 tbls. chopped parsley
• 
  
• Preheat the oven to 400 degrees F.
  Place the artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.
  Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the "cheese" (or 1/8 cup of nutritional yeast flakes) and the arrowroot starch. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup "cheese" (or 1/8 cup of nutritional yeast flakes). Pour the almond or rice milk over the mixture.
  In a bowl, mix together the remaining 2 tablespoons olive oil with the pretzel crumbs, parsley and season with a pinch of salt, pepper, onion powder, garlic powder, thyme, paprika, oregano, and cayenne pepper (or whatever you have on hand). Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.
  Serves 4-6

Meatless Monday: Three-Bean Salad

By Anna Fischer Wulff
Who says beans are boring? More than a salad...it's a meal packed with veggies and protein.

Three-Bean Salad

• 1/4 cup rice wine vinegar
• 1/2 cup Italian dressing
• Salt and freshly ground black pepper
• 1 pound fresh green beans, cut into 1-inch pieces, steamed and cooled
• 1 1/2 cups canned garbanzo beans, drained
• 1 1/2 cups canned dark red kidney beans, drained
• 1 red onion, diced
• 1 red bell pepper, stem and seeds removed and diced
• 1 English cucumber, peeled and sliced in quarters lengthwise and each quarter sliced into 1/3-inch pieces
• 1/2 cup cherry tomatoes, halved
• 2 tablespoon minced fresh dill
• 1 tablespoon sugar

Combine all the ingredients in a large bowl.  Toss to coat and combine well.  Refrigerate covered overnight.

Serves 6

• 
  

Grilled Sesame Chicken with Pickled Cucumber Salad

By Anna Fischer Wulff

Delicious, healthful and garden fresh!  I love it when I can just hit up my container gardens for herbs and veggies.  And since I don't eat meat, the chickpeas in the salad gave me the protein I needed while my husband enjoyed the extra texture they provided along with his chicken. 

Ingredients

• 1  15oz can of chick peas, rinsed
• 1/2  seedless cucumber, thinly sliced
• 1/2  cup basil leaves, torn 
• 1  shallot, thinly sliced
• 2  tablespoons  olive oil 
• 2  teaspoons  red wine vinegar
• kosher salt and black pepper
• 2  tablespoons  sesame seeds
• 2  teaspoons  paprika
• 8  bone-in, skin-on chicken thighs (about 2 1/2 pounds)

Directions

In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.

Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.

Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.

Meatless Mondays: Gorgeous Garden Salad

By Anna Fischer Wulff
My Gorgeous Garden Salad is a show stopper bursting with all the colors and flavors I hope my little garden will soon be producing.

This one is an eyeballer recipe so you can throw it together for a party or just yourself.

Spring mix greens

Baby spinach

Carrots (I like the matchstick ones that come pre-cut)

Red onion

Cucumber

Radishes

Cherry tomatoes

Bell peppers (the tiny orange, yellow, and red ones)

Pepperoncinis

Oven roasted almond slices (or whatever you like for crunch)

Plate it up and finish off with your favorite dressing.

Homemade ricotta and grilled veggie sandwich (gluten-free)

By Mary Rose Roberts

A sandwich is a quick and easy alternative to an elaborate dinner. So, this #meatlessmonday, try a grilled veggie sandwich with a side of crispy kale and parsnips. This sandwich goes the extra mile when it comes to freshness, including homemade organic ricotta cheese (you can find the recipe here). Add Rudi’s multigrain gluten-free bread and grilled vegetables to deliver a satisfying and wholesome meal the whole family can enjoy. (As you can see, I like my veggies crispy. But it is better to keep them as raw as you can enjoy in order to preserve the most nutrients.)

Homemade ricotta and grilled veggie sandwich (gluten-free)

¼ cup of ricotta cheese

1 Roma tomato cut into slices

¼ sliced red onion

1 zucchini cut into rounds

4 slices Rudi’s multigrain gluten-free bread

A dash of salt and pepper

Grill the veggies on the grill or the stove. If on the stove, spray a frying pan with cooking spray. Add zucchini. Toss for 2 minutes. Add onions. Cook until translucent. Add tomato.

Toast the 4 slices of bread. Add cheese. Add salt and pepper. Add veggies. Serve immediately.

Kale and parsnip chips

Bundle of organic Kale (Kale is on Dirty Dozen so buy organic!)

Parsnip

Olive oil
Salt and pepper
Paprika

Heat oven to 450 degrees. Chop parsnip or use a mandolin to cut into thin pieces. Place pieces in a bowl of water and place in the microwave for 2 minutes or until soft. Chop kale. Toss kale and parsnips in olive oil, salt and pepper and paprika. Place on greased cookie sheet and bake 5 minutes. Bake longer if they need to brown more.

Dirty habits are the hardest to break

By Mary Rose Roberts

This may surprise you, but I love to smoke. I quit my daily habit more than two years ago. But if I have a cup of coffee, I crave a cigarette. And sometimes if I have a glass a wine and I’m with smokers, I will ask for one. It’s a difficult habit to break, as are all unhealthful habits. It is one I struggle with, just like nutrition.

That’s one of the reasons I support Meatless Monday on the blog. The challenge is to go just one day a week without meat and to choose organic products. When I go meatless, I feel great all day, having more energy and less sluggishness. This week for breakfast, I had a vegan, gluten-free quinoa blueberry muffin, snacked on a berry-almond milk smoothie and dinner was a veggie sandwich made sweeter with a homemade-ricotta-cheese gluten-free crepe for dessert.

Making homemade cheese is easy. In fact, I will never buy ricotta cheese again. Making it homemade not only ensures I know what it is made of. It also saves on plastic containers and gas used for shipping the processed version. Instead, I reused an old plastic container from deli olives I bought a few months ago.

Plus, the ricotta tastes fresh and nothing like store bought. There’s less salt, zero preservatives and guaranteed organic because of the ingredients I used.

I’ve included the recipe below. I used it within an hour of making it to treat my friends to gluten-free, homemade ricotta lemon crepes with raspberry sauce.  I recommend this easy recipe as one way to use the homemade ricotta.

I made enough ricotta for a second recipe, a grilled veggie sandwich, for dinner that night. Look for it next week!

Homemade, organic ricotta cheese

Ingredients

2 qts organic whole milk

1 cup organic heavy cream

½ tblsp. salt

3 tblsp. fresh lemon juice (have extra on hand)

Materials

Large bowl

Large strainer

Fine-mesh cheesecloth

6-qt heavy pot

In the sink, place a strainer inside a large bowl. Measure and cut the cheesecloth long so you can place it neatly over the top of the strainer and tie it along the bottom of the bowl in a knot. The cheesecloth should be elevated from the bottom of the strainer.

Next, in the large pot, bring milk, cream and salt to rolling boil over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, reduce heat to low and simmer, stirring constantly until mixture curdles, about 2 minutes.

If your milk isn’t curdling, then add another 3 tablespoons of lemon juice and continue to stir to prevent burning. Once it starts to curdle and thicken, pour mixture into cheesecloth-lined strainer and let drain for 1 hour.

Cover ricotta and chill. Ricotta will keep in refrigerator for 3 days. I’ve heard you can save the liquid for baking but I haven’t tried it yet.

The cheese has 214 calories per servings, with a total of 4 servings.

Homemade Ricotta, Gluten-free raspberry lemon crepes

Ingredients

Pamela’s Baking & Pancake Mix

2 lemons

½ tablespoon natural vanilla extract

¼ cup of powdered sugar

2/3 cup homemade organic ricotta cheese

1/3 cup of All Fruit raspberry sauce

Make gluten-free crepes according to Pamela’s recipe on the package. The mix should be runny. Heat a frying pan over medium-high and coat generously with organic cooking spray. Pour mixture and physically move the pan in circles to form a round, flat crepe on the bottom of pan.  Lower to medium. Bubbles will form on top of the crepe. Gently check for a nice brown color and flip.

Turn the heat up on the pan and repeat process. Should make about 8-10 crepes.

In a medium-sized bowl, mix ricotta, vanilla extract and powdered sugar. Take a cheese grater and scrap the edges of ½ the lemon into the bowl. Only take the yellow—not the white of the lemon. Taste. Add more lemon to taste.

Take four crepes and place in a large skillet. Drop two tablespoons of mixture on each crepe and spread vertically. Roll each like a burrito. Cover over medium for about 3 minutes.

Heat All Fruit in the microwave until completely melted. Take each crepe, plate each one, take 2 teaspoons of All Fruit and drizzle over top. Sprinkle with powdered sugar.

Makes 4 servings.

Veggie Fried Rice with Pickled Cucumber Salad

By Anna Fischer Wulff
Quick, easy, delicious, and oh so colorful!  I threw this together last night with whatever I had on hand and had to use up--not even realizing how tasty and attractive it would be once I plated it up.  Follow my made up recipe or use it as a guide for concocting your own.



Veggie Fried Rice with Pickled Cucumber Salad for #meatlessmonday
1/2 cucumber, halved and thinly sliced
1/2 red onion, thinly sliced
1/2 cup matchstick carrots
1/2 rice wine vinegar
1/2 tbsp salt
1 cup white rice (brown rice is a healthful option)
8 oz fresh or frozen mixed vegetables of your choice
olive oil
1/2 cup stir fry sauce or marinade
1/2 head red cabbage, chopped into 1/4" strips
1 tbsp red pepper flakes
1/2 tbsp ground ginger

In a small container with a tight fitting lid, combine cucumber, red onion, carrots, vinegar, and salt.  Shake until everything is incorporated and set aside, shaking occasionally. Make rice according to package directions.

Use a large pan to heat olive oil and red pepper flakes on medium-high.  Add  cabbage, vinegar, ginger and salt to taste combining well.  Cook 8-10 minutes until cabbage becomes wilted but crunchy.  Transfer to serving bowl and set aside.

In the same pan, add a drizzle more olive oil over medium-high heat.  Saute vegetables until soft and heated through, salting to taste.  Add cooked rice and stir-fry sauce.  Stir until evenly combined.

Serve fried rice over a bed of red cabbage and top with cucumber salad.

Serves 4.

Get an energy boost with berry energy boost smoothie

By Mary Rose Roberts
Because of a chronic illness, I am supposed to avoid caffeine. But inevitably during a busy workday, I crash mid-morning and crave an energy boost of some kind. Today, in honor of #meatlessmonday, I made my almond-milk smoothie. I use organic blueberries and strawberries because remember, the nonorganic variation is on the Dirty Dozen list of toxic foods.  The recipe is quick and simple. It also is low in calories at about 100 per serving.

Berry Energy Boost Smoothie #meatlessmonday

½ cup of almond milk

1/3  cup of frozen, organic blueberry and strawberry mix

Add the milk to a blender and then berries. Start the blender at stir and slowly move up to puree. If the mixture is too thick, add almond milk ¼ cup at a time.

Serves 1.

Enchilada Casserole for #meatlessmonday

By Anna Fischer Wulff
Comforting, easy and delicious.  This is one of my go-to meals when I want to make a "special" dinner my husband will love but don't feel like putting in too much effort.

#MeatlessMonday Enchilada Casserole
1 (or 2) 15oz can red enchilada sauce
1 15oz can black beans, drained and rinsed
2 cups frozen corn
1 (or 2) 4oz can diced green chilies
12 6" corn or flour tortillas, cut in half
2 cups baby spinach
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Combine beans, corn, and green chilies.

Line bottom of 9" square casserole dish with 8 tortilla halves. Pour enough enchilada sauce to cover tortillas evenly. Layer half the spinach over the sauce.

Layer half the black bean mixture over the spinach and top with enchilada sauce. Add another layer of 8 tortilla halves and cover with sauce.

Layer on remaining spinach and bean mixture and cover with sauce. Add final layer of tortillas
Cover with enchilada sauce and shredded cheese. Bake for 30 to 35 minutes.

Serves 4.

Husband-approved vegan, gluten-free quinoa blueberry muffins

By Mary Rose Roberts
Have you ever tried quinoa? It is an amino acid-rich (protein) seed that has a fluffy, slightly crunchy texture with a faint nutty flavor when cooked. It is used in rice dishes and as a gluten-free substitute in many recipes. It also is packed with protein, loaded with fiber and one of the most nutritious foods on earth.

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. But I have never used it as a basis for a dessert. While I was looking for a meatless, vegan treat for #meatlessmonday—a social movement where people eat meatless one day a week—I was excited to find a quinoa-based blueberry muffin recipe in the March 2012 edition of Yoga Journal.

It also was one of those proud moments where I found everything I needed to complete the recipe in my cabinets and fridge: the 100% maple syrup, organic applesauce, quinoa, almond milk, extra large paper baking cups (use normal sized if you have them) and more. I skipped the blender and pulled out a large plastic bowl, using it for the wet ingredients while I mixed the dried ones separately. It took about 10 minutes.

After each muffin baked and then cooled, I took plastic wrap and tightly sealed the tops of the cups. I then tossed them in the freezer, leaving out two for tomorrow morning—one for me and one for my husband.

The muffins also taste great with a slice of butter, which can be added guilt-free given their high nutritional content.

Blueberry Quinoa Muffins for #meatlessmonday

1c cornmeal

1c rice flour

1.5 tsp baking powder

1/4tsp baking soda

1/4 tsp salt

1 c cooked quinoa

1/2 c 100% maple syrup

1/2 c Silk rice or almond milk

1/2 c organic applesauce

1 T lemon juice

1/4c canola oil

1 c organic blueberries, fresh or frozen (nonorganic are on the Top 12 toxic foods so go organic!)

Preheat oven to 375 degrees. Grease 10 muffin cups. In a medium bowl, mix together first 5 ingredients. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice and oil.

Add wet mixture to dry and stir until just combined. Fold in blueberries, spoon batter into tins and bake for 20 minutes.

Makes a dozen.

Source: Yoga Journal

Mexican Cabbage for #meatlessmonday

By Anna Fisher Wulff
This is not your normal taco, salad but you'll get rave reviews.

Ingredients
1 small onion, chopped
2 garlic cloves, chopped
1/2 medium head of red cabbage, chopped into thin strips
1 8oz can tomato sauce
1 4oz can chopped green chilies
2 tbsp tomato paste
1 tsp ground cumin
1/2 tsp oregano or marjoram
1 cup frozen corn
1 cup black beans, drained and rinsed
salt and pepper to taste
corn tortillas

Line medium saucepan with water and cook onion and garlic over high heat until translucent. Add cabbage, tomato sauce, chilies, tomato paste, and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in corn and beans.

Salt, pepper, and adjust spices to taste

Break corn tortilla chips into small pieces and sprinkle over top before serving. For a little extra excitement, serve it in homemade tortilla bowls.

Serves 4

Gluten-free guacamole sandwich for #meatlessmonday

By Mary Rose Roberts
For #meatlessmonday lunch, I had 2/3 slices of an UDI's gluten-free bagel, toasted. I then added garlic/cream cheese spread, husband-made guacamole, thinly slices red onions, salt and pepper. To drink, I brewed green tea with lemon and put it over ice.

Meatless Monday Recipe 2: Spinach and Artichoke Baked Pasta

By Anna Fischer Wulff

Spinach!  Artichoke hearts!  Two of my favorite foods baked in into a creamy casserole.  What could be more comforting?  This recipe works great with soy products instead of dairy.

Ingredients
12 oz short pasta
1 tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
3/4 cup lowfat sour cream
4 oz cream cheese, at room temperature
1/2 cup grated Parmesan
1 tbsp lemon juice or white vinegar
10 oz baby spinach
1 13.5oz can artichoke hearts, chopped
4 oz mozzarella, shredded (about 1 cup)

Preheat oven to 400 degrees. Cook pasta according to directions.  Reserve 1/2 cup of the cooking liquid, then drain pasta. Heat oil in a skillet over medium heat, saute onion with salt and pepper, adding garlic when translucent.

In a large bowl combine sour cream, cream cheese, parmesan, lemon juice, and onion mixture.
Add pasta, spinach, artichoke hearts, 1/2 cup mozzarella, and 1/4 cup of the cooking liquid.
Mix well. (You may have to get in there with your hands.)

Transfer to a 2 1/2 - 3qt casserole dish. Sprinkle cracked pepper and remaining 1/2 cup mozzarella on top. Bake for 25 minutes. Broil for about 3 minutes if not golden brown on top.

Serves 8

Meatless Monday Recipe: Gluten- and Dairy-free Orecchiette Pasta w/ Roasted Brussels Sprouts

Looking for something healthful and delicious? Then try this smokey roasted Brussels sprouts, fresh baby spinach, and tangy tomatoes creamy pasta dish. Just as delicious when made gluten- and dairy-free. Even better, it is packed with nutrients like vitamin A and C.








#Meatless Monday Brussels Spout, Spinach and Tomato Pasta
2 lbs Brussels sprouts, halved
3 3/4 cups orecchiette (little ear) or small tubular pasta
1/2 large onion, chopped
3 cloves garlic, minced
1/4 cup butter (or olive oil)
3/4 cup white wine or stock of choice
1 can diced tomatoes, drained
4 oz cream cheese (or vegan substitute)
2 cups baby spinach
1/2 cup mozzarella, shredded

Toss halved Brussels sprouts in olive oil, salt, and pepper on a baking sheet and roast at 400 degrees for 30-40 minutes or until tender.

Meanwhile, cook pasta according to package directions. Then, saute onions and garlic in butter for 2-3 minutes.  Stir in wine.  Bring to boil and cook until liquid is reduced by half. In a large saucepan,  combine the Brussels sprouts, pasta, onion mixture, diced tomatoes, and cream cheese. Stir frequently over medium heat until heated through and cream cheese is completely melted. Salt and pepper to taste.

Remove from heat.

Add baby spinach and mozzarella and toss until combined and spinach wilts just slightly, about 2 minutes. Garnish with Parmesan if desired.

Serves 6.

Meatless Monday Recipe: Mushroom Burgers

My husband really liked these burgers. So I know you will, too!

#MeatlessMonday Husband-approved Mushroom Burgers
1 slice bread
8oz button mushrooms
1 15oz can kidney beans, drained and rinsed
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/3 cup vital wheat gluten or rice flour
2 tbsp soy sauce
2 tbsp steak sauce
pepper to taste

Place bread slice in food processor until it becomes breadcrumbs. Add mushrooms and kidney beans in food processor and pulse until crumbly and combined.

Combine spices, flour, soy sauce, and steak sauce and add in food processor. Pulse all ingredients in food processor until combined.

Spray cookie sheet with cooking spray. Form 7 patties and place on cookie sheet. Spray tops of patties with cooking spray.

Cook at 450 degrees for 10 minutes. Flip, re-spray, and bake for another 8 minutes. Flip, re-spray, and bake for another 5 minutes.

Build burgers as desired.

Meatless Monday Recipe: Tortilla Casserole with Swiss Chard

Visit this link for a wonderful recipe for the Swiss chard, which often comes in my CSA share. I've also discovered that this recipe lets me use all those crumbles at the bottom of the tortilla chip bag, or even stale chips. In fact, I use them to replace some of the tortillas in the recipe. We love chips in our house, and not a bit goes to waste, even if we buy the Costco-sized bag and someone forgets to close up the bag one too many times.

After you de-stem the chard, don't forget to save the stems; chop them up and them in at the same time you add the mushrooms.

The recipe says to use a 9x13 pan, but I use a slightly smaller one and it works fine.

Meatless Monday Recipe: Husband-invented gluten-free veggie lasagna

By Mary Rose Roberts
I have to confess. I am not the best chef in the house. In fact, it is my husband—who owns, runs and cooks at a restaurant —that schools me nine times out of 10 in the kitchen. Food he makes can be healthful or sinful. But with a Meatless Monday challenge at hand, he did a little of both. Of course, vegan folks can switch out the ricotta cheese with a soft tofu and the shredded mozzarella with an oil-based substitute. To all others, get ready for a super cheese delight from Mr. Next-Gen Green that's packed with healthful veggies.

#Meatlessmonday Husband-invented gluten-free veggie lasagna

1 zucchini, sliced thin long ways

4 oz. baby bella mushrooms, chopped

2 cups spinach, whole

2 tomatoes, chopped

¼ cup of red onion, chopped

Starting second layer.

½ cup of ricotta (or soft tofu)

½ cup of shredded mozzarella cheese (or shredded vegan cheese)

½ tsp. salt

3 tbsps. Olive oil

Olives, chopped (optional)

Giardiniera (optional)

Pre-heat oven to 375 degrees.

Drizzle olive oil on the bottom of a baking dish. Add half of the sliced zucchini, half the mushrooms and half the spinach. Add half of the ricotta (or tofu) and shredded cheese. Add half of the tomatoes. Add all of the onions. Repeat for a second layer.

Tasty!

Bake until top layer is slightly browned, or for about 45 minutes. Sprinkle the top with olives (optional) or giardiniera if you like it spicy (optional). Serve immediately.

Meatless Monday Recipe: Baked Broccoli Macaroni & Cheese

Since it's January and freezing outside, I was in need of some comfort food this weekend.  When it comes to comfort food, you can't go wrong with baked macaroni and cheese, right?  I know it's not the healthiest food in the world. But jazzing it up with broccoli can make it more "adult"and be a place where you can sneak some veggies past a picky eater.

Being vegan, I'm also including the meat- and dairy free-recipe below.

#MeatlessMonday Baked Broccoli Macaroni & Cheese

1 lb noodles of your choice cooked per directions on box
1/2 cup flour
3 cups milk
1/3 cup butter
1/2 lb grated Monterrey Jack cheese
1/2 lb grated Cheddar cheese
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups chopped broccoli

Preheat oven to 350 degrees. In a saucepan whisk 1/2 cup flour with 1 cup milk until smooth. Add 1/3 cup butter, remaining 2 cups milk and spices. Bring to a boil.

Add shredded cheeses and stir frequently until melted and bubbly. Combine cheese sauce, noodles, and broccoli. Salt and pepper to taste. Pour into casserole dish. Top with pepper and paprika if desired. Bake uncovered for 25 minutes.

Serves 4.

Vegan #MeatlessMonday Baked Broccoli Macaroni & Cheese 
In a sauce pan whisk together:
1 1/4 cups non-dairy milk
1 1/4 cups nutritional yeast flakes
2 tbl yellow miso
1 tbl yellow mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp turmeric

Combine cheese sauce, noodles, broccoli, and 1 container of pureed tofu. Bring to a boil. Salt and pepper to taste. Top with vegan parmesan and veggie cheese shreds if desired. Bake in casserole dish at 350 degrees for 25 minutes.

Serves 4.