Posts by admin:
- Seitan
- Soy
- Shitake Mushroom
- 2 Hickory Smoked Soy Jerky
- 2 Texas BBQ Soy Jerky
- 2 Shitake Mushroom Jerky
- 1st layer: 1 1/2 Tbsp sauce
- 2nd layer: 2 half noodles and a 1/4
- 3rd layer: 2 Tbsp tofu ricotta
- 4th layer: 4 zucchini slices
- 5th layer: 1/4 cup mushrooms
- Repeat process and end with noodles, sauce and 1/2 cup Daiya vegan cheese crumbles.
Spaghetti with Meaty Marinara
May 10th, 2010Hello friends! It has been a while and I hope you have not fallen out of my loop! I have been entertaining family for 6 days! That is a long time, but when I have not seen my sister and grandma since December, it called for a little downtime with them. I was really happy to have them come and visit. My grandmother was really looking forward seeing the tulips and a good thing she came when she did. Michigan has been having crazy spring weather! We have ben having warm days, torrential rains, and windy cold days, all in the past week and a half. Sounds crazy, right? Yep! The tulips are officially done with and withered.
Last year, we arrived in Holland, Michigan a week after Tulip Time with many tulips wtill smiling up at us, but not so this year. Is it not amazing how it the weather changes each year?? We had a great time performing our Tulip Time shows with the Holland Chorale, meeting people from Texas to Pennsylvania! If you visited my Wordless Saturday post, you will notice I posted some pictures of the parade we attended after a nice morning shower suprised the towns people.
Did I mention that I did not get to cook that much these past 6 days? I cooked for family and with friends we were staying with, but meals were eaten in order to have energy for the days activity. I even lost another 2 pounds! How about that? It was probably because we enjoyed the outdoors a lot!
After getting twos of great weather, we headed back home to East Lansing and dealt with rainy and cold showers. We survived though. I enjoyed entertaining. Do you enjoy entertaining, or is it stressful? I enjoy it if it is family, like my mom or sister, but I am still trying to get a handle on not trying to please people too too much, when friends or extended family visit. I understand it is a work in progress.
Even though we enjoyed some good restaurants in the area, I was able to cook a nice spaghetti dinner for my family. It had been a while since I made my own spaghetti sauce so I decided to make it for my family. I used ground beef for my folks, (requested by husband) and I made mine using Boca soy crumbles.
It had actually been my second time making it with the crumbles but my first using my own sauce.It was a great success! My husband did taste it after I finished the vegan version, and he thought it was pleasant. He has told me that when it came to Spaghetti and Meatballs or meat sauce that he really preferred me using real meat so I respected his request. He was a happy man.
Spaghetti with Meaty Marinara
serves 2
2 cups cooked spaghetti, al dente
1 cup Boca soy crumbles
1 Tbsp olive oil
2/3 cup onions, diced
3 garlic cloves, minced
1 1/2 tsp Italian seasonings
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tsp agave nectar
6 ounce can tomato sauce
12 ounce can crushed tomatoes
In a medium saucepan, heat olive oil on medium heat. Add onions and garlic and cook for 5 minutes. Add soy crumbles and cook for another 10 minutes.
Add tomato sauce and crushed tomatoes and the rest of the seasonings. Cook for 20 minutes on medium low heat for flavors to meld.
Cook spaghetti according to directions on package and cook until al dente. Drain pasta.
Combine sauce and spaghetti and enjoy. Sprinkle with some PARMA cheese and have a big salad!
Sharing is Caring!
Primal Meatless Vegan Jerky REVIEW and GIVEAWAY
May 10th, 2010
The lovely people at Primal were nice enough to send me a great sample to try. I had started seeing these at my local health store, but had not tried them yet. Even though I was not the type of girl to be into jerky, I thought these would be great to have on a road trip or when I was busy between rehearsals or even away from home.
Thanks Primal! These came in super handy and were very delicious! A girl has got to have her protein and I got it through this delicious product. They supply the jerky in 3 forms:
Does this sound appealing? At first it might not, but to me it was intriguing. Since being a vegan, I had yet to try seitan in different recipes so I did not really know what the falvor was going to be like. I am going to go right out and say it. I REALLY LIKED the Seitan Mesquite Lime Jerky.
This jerky came in so handy during one of my rehearsals because I had not had time to pack up a lunch so I took some leftover salad and this jerky and boy, did I enjoy it! It is a little messy, but it was not that tough to eat like normal non-vegan jerky. I even cut it in several pieces and added it to my salad. YUM!
What about the Teriyaki flavor and the Thai Peanut flavor? They were equally as delicious!! I am very much looking forward buying more of this product and taking it on trips or long rehearsals in the future.
OK so how about the Soy and Mushroom Based Jerky? They were a bit tougher and not my favorite. The soy based jerky comes in BBQ flavor and Hickory Smoked flavor, but I really could not get into them.
The flavor was not my favorite but that was my opinion. I hear that other people enjoy it. Maybe because I really really was just wanting more of the seitan based jerky. I am biased already!
The Mushroom-based jerky also proved to be a little too tough for my liking but if you are a true jerky lover, this might just be your kind of thing.
Now if you want to try the soy-based and mushroom-based jerky I have 6 of them to give away.
Please leave me a comment letting me know which is your favorite emergency snack and I will randomly pic a winner to receive:
Here is your chance to try this great product and to give your OWN opinion. Winner to be announced on Monday, May 17th, on my anniversary.
Sharing is Caring!
Wordless Saturday
May 8th, 2010
Sharing is Caring!
Match “Chicken” Piccata with Basmati Rice
May 4th, 2010 |
| From An Opera Singer in the Kitchen |
We have been busy with rehearsals and performances for the annual Tulip Time IN Holland, Michigan. The weather has been super fantastic and who can complain of waking up seeing the calm lake at your window?
I have really never been a bird watcher but when you see a bird feeder attracting birds you have never seen before you can’t help getting excited. Here were some of the pictures I captured yesterday.
 |
| From An Opera Singer in the Kitchen |
 |
| From An Opera Singer in the Kitchen |
I think the finch was looking right at me when I took this picture. Ahhh, nature. Thank you God!
Ryan and I went to a concert Sunday night and got a chance to listen to the Calvin College Alumni perform in a great cathedral, St. Adelbert’s. I tried to capture some exterior pictures but the interior was hard to do.
 |
| From An Opera Singer in the Kitchen |
 |
| From An Opera Singer in the Kitchen |
My sister and my grandmother come in from Texas today and I am so excited! My grandmother has been looking forward visiting me and getting to see tulips in this area. SO EXCITED! I am looking forward making a Teriyaki Salmon, Roasted Broccoli, and Rice for their meal tonight since I will be cooking for 5 people. I will be having leftover vegan lasagna. How about that?
Last week I finally used my last package of Match vegan chicken to make a new dish, chicken piccata. This is one of my favorites, because it is tart and savory and who gets to have capers? Yum. I was happy with the results and even though the Match chicken is not my favorite (it does not taste like chicken, but I enjoy it) since it has more of a crab meat texture. I still used it and was happy with the final flavors and dish.
 |
| From An Opera Singer in the Kitchen |
Match “Chicken” Piccata
serves 2
1 cup ground Match ground vegan chicken
1/2 cup parsley, chopped
1/2 cup onions, chopped
2 garlic cloves, minced
2 Tbsp Earth Balance vegan butter
1/3 cup semi-dry white wine
1/2 cup vegan broth
2 Tbsp capers, drained
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp sugar
1 Tbsp +1/4 cup flour
Heat a non-stick skillet on medium heat and add a tablespoon of Earth Balance.
In a small bowl, mix the vegan chicken, parlsey, onions, and garlic and form into 2 patties. Dip in 1/4 cup flour until evenly coated and place on heated skillet.
Cook for 5-10 minutes until lightly browned on both sides. Remove from pan.
At the same temperature, add the remaining tablespoon of Earth Balance and keep the browned bits from pan. Dissolve the 1 tablespoon of flour until well blended. Add the lemon juice, wine,salt, sugar, broth, and boil until it thickens.
Last thing to add is the capers. Place a chicken patty on each plate and drizzle with the sauce and serve with rice and veggies.
Sharing is Caring!
8 months since my last encounter with Lasagna (Baby Bella Mushroom and Zucchini Lasagna)
May 3rd, 2010 |
| From An Opera Singer in the Kitchen |
A while back I mentioned how I had been carefully watching my carb intake. Well, sometimes, I have to give in to that craving because it is healthy and I happened to play an hour of rigorous racquetball with Ryan. The other reason I had to give in, is that my creative juices have been urging me to try my hand at creating a delicioius substitute for the famously cheese-ladened version.
Ever since I bought my first bag of Daiya cheese at the health food store, I decided it was time to jump in and test my skills. Another reason for making lasagna was seeing other bloggers making it. That was inspiring. I was not going to be left behind! 🙂
A few months ago I made Stuffed Pasta Shells, I created my own recipe for the tofu ricotta, but I was not convinced this would be the right recipe for my lasagna. So as I thought of the right ricotta “cheese” recipe, nutritional yeast came to mind. Nutritional yeast is used ALOT among vegans in order to acheive a cheesy or nutty flavor to dishes. I made a Egg-less Noodles and “Cheeze“ recipe to make up for the mac and cheese craving 5 months ago.
Nutritional yeast is like Brewer’s Yeast, which I really disliked as a child, and is a complete protein. It also supplements the much needed B12 vitamin that most vegetarians and vegans are in dire need. The important thing is having a balanced diet where a vegan is able to get the appropriate vitamins. I totally do not want to be B12 deficient!
When it came time to make the tofu ricotta, I planned around how much nutritional yeast I would need. I knew I was not making a 9 x 13 pan of lasagna, so I was not going to make a ton of ricotta. I used a 4½” x 8½” x 3″ loaf pan to make smaller servings in order not to have too many leftovers. The other reason not to make a ton of lasagna was that Ryan was not convinced on a cheeseless lasagna, even though he said he would taste it.
I pressed the tofu for 3 hours, but only because I was preparing so far in advance. It can be pressed for an hour. I crumbled the tofu and it was perfect! I had never pressed tofu that long and I really liked the texture. I used my normal recipe for ricotta back before I was vegan. Parsley flakes, garlic cloves, salt, pepper, and 1/4 cup nutritional yeast, lemon juice, and 1 Tbsp water. YUM people. I sampled it raw and it was fantastic. I coulf not wait to try it in the lasagna.
 |
| From An Opera Singer in the Kitchen |
While I fixed the tofu ricotta, I boiled the lasagna.
 |
| From An Opera Singer in the Kitchen |
And I cooked some baby bella mushrooms for a little bit.
 |
| From An Opera Singer in the Kitchen |
Since it was Sunday and I was starving after a hard workout, I decided to use my favorite bottled sauce, Bertolli.
 |
| From An Opera Singer in the Kitchen |
I sliced up one zucchini, length wise and then started up the layering process. I added a 1.5 Tablespoon to the bottom of the pan, and added 1.5 lasagna noodles, 2 Tablespoons tofu ricotta, and topped with 4 slices of zucchini.
 |
| From An Opera Singer in the Kitchen |
I then added the mushrooms.
 |
| From An Opera Singer in the Kitchen |
I repeated the layering until I ended with noodles, sauce and then added 1/2 cup Daiya vegan cheese. I was really excited to see how the flavors would turn out.
 |
| From An Opera Singer in the Kitchen |
 |
| From An Opera Singer in the Kitchen |
I baked it for 20 minutes in 425 degree heat and here were the results.
 |
| From An Opera Singer in the Kitchen |
Baby Bella Mushroom and Zucchini Lasagna
serves 4 (using a 4½” x 8½” x 3″ loaf pan)(can use a 9×9)
6 lasagna noodles, cut in half , width wise
1 zucchini, sliced length-wise (1/4 inch thick)
1 cup baby bella mushrooms, sliced
1 Tbsp olive oil
1 1/4-1/2 cups Bertolli Tomato and Basil sauce
1 tsp Italian seasonings
1/2 garlic powder
12 ounce Mori-Nu firm tofu, pressed
1/4 cup nutritional yeast
1 Tbsp lemon juice
1 Tbsp parsley flakes
2 garlic cloves, minced
1 Tbsp water
1 1/4 tsp salt
1 tsp black pepper
1/2 cup Daiya vegan cheese crumbles
Preheat oven to 425 degree Fahrenheit.
Press tofu before starting assembling lasagna. Tofu must be pressed 45 minutes to an hour long.
Crumble tofu in a small bowl, making sure there are no big chunks. Add nutritional yeast, parsley flakes, minced garlic, salt, pepper, lemon juice, and water. mix well and set aside.
Heat water for lasagna in a deep sauce pan. Split noodles beforehand and cook according to packaged directions.
Meanwhile, slice zucchini and mushrooms. These veggies create a lot of moisture, so I decided to keep the tofu ricotta drier. Saute’ sliced mushrooms in 1 Tbsp olive oil. Add garlic powder and Italian seasonings and cook for 5 minutes. Do not overcook.
Start layering process.
Place loaf pan on cookie sheet to prevent from spilling in oven. Cook for 20 minutes and remove from oven.
Let lasagna rest for 10-15 minutes and serve.
 |
| From An Opera Singer in the Kitchen |
