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21 November 11
THE CHEF: pitta-patter Potato and Gravy Casserole I made this recipe up based on what I had available to me at the time.  The sauce that I made ended up being like gravy which is why this is my Potato and Gravy Casserole :).  To make it cheesy instead of gravy-y, I’d use 1/2 cup of nutritional yeast instead of the beef stock cube.It was very delicious!Ingredients:*3 medium potatoes*salt and pepper*2 tbsp Nuttelex*2 tbsp flour*1 cup non-dairy milk*vegan cheese (optional - can make some out of nutritional yeast) *1.5 cups non-dairy milk*1 tsp each paprika, basil, parsley*1 cube Massells beef stockMethod:1.  Peel and thinly slice potatoes.2.  Melt butter on stove.  Add flour and stir, then milk, stock and spices.  Stir occasionally until thick enough.3.  Layer potatoes and sauce until all ingredients used up.4.  Sprinkle with vegan cheese.  I used Notzarella.5.  Fill halfway with non-dairy milk.6.  Bake at 200C for ~45 minutes.Shred up some vegan cheese (I used Notzarella) and sprinkle on top.Options:  Add some onion, nutritional yeast and garlic.Makes:  4 serves. Calories:  982 or 246 per serve (without cheese)Protein: 38.9 or 9.73g per serve.

THE CHEF: pitta-patter

Potato and Gravy Casserole

I made this recipe up based on what I had available to me at the time.  The sauce that I made ended up being like gravy which is why this is my Potato and Gravy Casserole :).  To make it cheesy instead of gravy-y, I’d use 1/2 cup of nutritional yeast instead of the beef stock cube.It was very delicious!

Ingredients:
*3 medium potatoes
*salt and pepper
*2 tbsp Nuttelex
*2 tbsp flour
*1 cup non-dairy milk
*vegan cheese (optional - can make some out of nutritional yeast) 
*1.5 cups non-dairy milk
*1 tsp each paprika, basil, parsley
*1 cube Massells beef stock

Method:
1.  Peel and thinly slice potatoes.
2.  Melt butter on stove.  Add flour and stir, then milk, stock and spices.  Stir occasionally until thick enough.
3.  Layer potatoes and sauce until all ingredients used up.
4.  Sprinkle with vegan cheese.  I used Notzarella.
5.  Fill halfway with non-dairy milk.
6.  Bake at 200C for ~45 minutes.

Shred up some vegan cheese (I used Notzarella) and sprinkle on top.

Options:  Add some onion, nutritional yeast and garlic.

Makes:  4 serves. 

Calories:  982 or 246 per serve (without cheese)

Protein: 38.9 or 9.73g per serve.

16 November 11
THE CHEF: stumblingingrace Elena’s Incredible Cauliflower Bake(i’m serious. you’re gonna wanna try this.)3 16-oz pkg. frozen cauliflower florets 1/2 container (3.5 oz) Trader Joe’s sun dried tomato pesto1 12 oz. pkg. shredded cheesepreheat oven to 350 degrees F. cook the cauliflower florets in boiling water for five to ten minutes. drain excess water and mash cauliflower; should still have lumpy consistency when you’re done. stir in cheese and sundried tomato pesto. pour into 2-qt. casserole dish. top with more cheese. bake for 15-20 minutes and enjoy!i topped mine with some sour cream and chives and it was amazing.

THE CHEF: stumblingingrace

Elena’s Incredible Cauliflower Bake
(i’m serious. you’re gonna wanna try this.)

3 16-oz pkg. frozen cauliflower florets 
1/2 container (3.5 oz) Trader Joe’s sun dried tomato pesto
1 12 oz. pkg. shredded cheese

preheat oven to 350 degrees F. cook the cauliflower florets in boiling water for five to ten minutes. drain excess water and mash cauliflower; should still have lumpy consistency when you’re done. stir in cheese and sundried tomato pesto. pour into 2-qt. casserole dish. top with more cheese. bake for 15-20 minutes and enjoy!
i topped mine with some sour cream and chives and it was amazing.

15 November 11

THE CHEF: hardcorejen

Roasted Vegetables & Feta Flatbread Pizza

I made this for lunch today. It turned out amazing!

You can definitely play around with the ingredients and make whatever kind of pizza you want, but if you want to try what I made, here’s what I used:

  • Fresh sliced mushrooms
  • Cherry tomatoes (cut in half)
  • Fresh garlic (chopped)
  • Fresh zucchini (sliced and then cut into fours)
  • Baby Spinach
  • Shredded mozzarella cheese
  • Feta cheese
  • Olive oil
  • Ground pepper
  1. Put all the vegetables in a baking pan (not the spinach yet) and toss with olive oil (about 2-3 teaspoons) and ground pepper. Then bake at 400 for 15 minutes.
  2. Take pan out, add in another teaspoon of olive oil and a handful (or however much you want) of spinach and then stir it all together.
  3. Place the pan back in the oven for about 2-3 minutes. Take pan out and stir again. (Once spinach is in olive oil and slightly heated, it will shrink up VERY fast, just an FYI).
  4. Get any kind of flat-bread you want to use or pre-made pizza crust. I used Naan Flat-bread. It’s a lot thicker than normal flat-bread. You should be able to find it near the bakery section in your local grocery store.
  5. Lightly spread half a teaspoon of olive oil over the top of the flat-bread and then shredded cheese (whatever kind you want). Pour vegetables over top, add more shredded cheese and then top with feta (optional).
  6. I used a Pizzazz to bake it because I personally think it cooks better, but you can put it back in the oven and bake it for about 12-15 minutes (depend on how hard you want the crust/flat-bread).

Enjoy! Let me know how it turns out for you if you decide to make it and/or do a version of your own.

Posted: 4:02 PM

THE CHEF: theartoffood

Creamy Cheesy Spice Rice (Recipe by Marina)

This is so delicious when you have nothing in your fridge but still want something yummy. I actually make rice specifically for this dish. Try it even if it seems strange, it’s amazing!

Ingredients:

  • Cooked rice
  • Cilantro
  • Thousand Island dressing
  • Sirarcha
  • Sliced cheese (I prefer Muenster)

To make:

  1. Place enough rice in a microwave safe bowl for one portion
  2. Pick a few cilantro leaves and sprinkle them over the rice
  3. Dot the rice with Sirarcha sauce, to your desired spice level
  4. Spread about 1 1/2 tablespoons of Thousand Island dressing over rice
  5. Cover with 1 slice of cheese
  6. Place bowl in microwave for 1-2 mins
  7. Stir, eat

Try it! :D

14 November 11
THE CHEF: theartoffood Tomato Slices with Garlic Mayo (Recipe by Marina) This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself! Ingredients: 1 large tomato 1 tablespoon mayo 1 large clove of garlic few sprigs of cilantro salt & pepper balsamic vinegar (optional) To make: Slice tomato into thin rounds, arrange on a plate Mince garlic In a small bowl, combine mayo and garlic Dot each tomato slice with garlic mayo Pick leaves of cilantro and top each tomato slice Season lightly with salt and pepper Optional: Drizzle a small amount of balsamic vinegar over the whole plate Serve This is a beautiful and delicious dish. Try it!

THE CHEF: theartoffood

Tomato Slices with Garlic Mayo (Recipe by Marina)

This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself!

Ingredients:

  • 1 large tomato
  • 1 tablespoon mayo
  • 1 large clove of garlic
  • few sprigs of cilantro
  • salt & pepper
  • balsamic vinegar (optional)

To make:

  1. Slice tomato into thin rounds, arrange on a plate
  2. Mince garlic
  3. In a small bowl, combine mayo and garlic
  4. Dot each tomato slice with garlic mayo
  5. Pick leaves of cilantro and top each tomato slice
  6. Season lightly with salt and pepper
  7. Optional: Drizzle a small amount of balsamic vinegar over the whole plate
  8. Serve This is a beautiful and delicious dish. Try it!
Themed by Hunson. Originally by Josh