Posts by admin:
- 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.
- Coconut Milk Kefir
- Coconut Milk Creamer (French Vanilla flavor)
- Unsweetened Coconut Milk (fewer calories than the sweetened)
- Decadent Chocolate Dairy-Free Ice Cream (Soy-Milk based)
- Passionate Mango Coconut Yogurt
- Passionate Mango Ice Cream
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 |
Sharing is Caring!
Country Breakfast: Tofu and Veggie Scramble with Home Fries
April 30th, 2010 |
| From An Opera Singer in the Kitchen |
I am enjoying spring so much! Even though I hear that it is still snowing in some parts of the US, I am glad that we have cool weather AND sunshine. Don’get me wrong. There are some days that are cloudy and gloomy, but the flowers and the trees are all in full bloom. Maybe a little too much in full bloom.
I am hearing that spring came earlier than last year. DO you know what that means? The tulips start blooming earlier and perhaps will not be in the best viewing mode for the Festival next week, although I have been informed that a wide variety of tulips have been planted that seem to bloom later despite weather changes, so I am looking forward driving my sister and grandmother around in order to show them the 6 MILES of tulip lanes. Oh yes.
I have a little spring in the my own backyard too! Actually, just two flowers, but it still makes me happy.
 |
| From An Opera Singer in the Kitchen |
Does it not look like a weed?? Poor tulips, but they were enjoying the sun as I had been that afternoon.
Now to delicious sunny food. You know that I have been counting calories and watching what I have been actually eating. I have been experimenting with foods for breakfast that have the same amount of calories. I have been consistently drinking Green Monster Smoothies and oatmeal, but on occasion I feel like eating some sort of comfort food.
You know what I am talking about. There is always that favorite greasy spoon of a place that entices you with their smothered bisquits and gravy, hashbrowns, bacon, and other heart-clogging foods. You actually can have that in the privacy of your own home without all the grease!
Before going vegan, I consumed a lot of eggs, so this was probably the hardest thing not to crave, next to cheese. It still is a little hard when I prepare hard-boiled eggs for egg salad for Ryan, but then I think of my goals and my reasons and I remember that I can have a tasty substitute: tofu.
I am glad to feature my recipe because I know that breakfast is one of the most important meals that fuels and determines how I will be feeling the rest of the day. Yes, food affects moods, at least the wrong food choices. Tofu is so versatile as I learned through Isa Chandra’s book with brunch and breakfast ideas. It is exciting to know that there are so many options, so I decided to make my own version of a tofu scramble with veggies with a side of home fries. Sometimes I alternate this meal with 2 pieces of Ezekiel toast. Both of these breakfast options equal to a close 400 calories for the whole meal.
 |
| From An Opera Singer in the Kitchen |
Tofu and Veggie Scramble
serves 2
1 12-ounce box Mori-Nu tofu
1 Tbsp olive oil
1 cup sliced mushrooms
1 cup asparagus, chopped
1/2 cup onions, chopped
1 garlic clove, minced
1 1/2 tsp Italian seasonings
1 1/2 tsp tumeric
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp crushed black pepper
2 Tbsp water
Press the tofu for 30 minutes prior to cooking. Chop all the veggies and leave ready to begin cooking process.
Using a non-stick skillet, heat olive oil on medium heat. Add pressed tofu and crumble in large pieces. The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.
After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water. Cook for 5 minutes and serve hot!
 |
| From An Opera Singer in the Kitchen |
Home Fries
serves 2
3 red potatoes, diced 1/2 inch thick
2 tsp crushed black pepper
1 1/2 tsp salt
2 Tbsp olive oil
Prepare potatoes before starting on tofu scramble.
Preheat oven to 450F and move oven rack to the next to last highest row. Line a small cookie sheet with parchment paper.
Wash and scrub potatoes. Dice them and add to a medium bowl. Add olive oil, salt and pepper and mix well. Pour potatoes on cookie sheet and spread evenly. Bake for 20 minutes and serve while hot.
Sharing is Caring!
Split Red Lentils with Basmati Rice and Daikon Relish
April 28th, 2010 |
| From An Opera Singer in the Kitchen |
What a most spectacular day! Ryan has been busy with school assignments and Holland Chorale so we were not able to play racquetball today but I was able to ride my bike to the library and back home in 40 minutes and then I danced for 20 minutes. How about burning 430 calories?? There is nothing like taking a nice bike ride on a cool sunny afternoon. Thank you Lord!
After that nice workout, I knew I was not going to get dinner prepared or eaten before going singing in a concert so I was starving when our concert was finished at 8:30pm. When I have not eaten at my normal time it is hard for me to decide what to eat but I finally decided to have a light dinner seeing that it was ALREADY late.
Two days ago I was finally able to purchase Daiya vegan cheese! I thought I would only have to buy it at the Whole Foods that I do not have in town but I found it at my local health food store. SO expensive! I hope that coupons come out for this in the future. I decided to make nachos with Daiya cheese with some purple kale. I added salsa to 1 cup of kale and after the “cheese” was melted I topped it with the kale and half a tomato. YUM!
Last week I prepared a new dish with a bean I do not cook with often. I finally learned that Ryan does not like it, I have told him if there is something he does NOT enjoy or like at all that he is free to tell me. Ha! This was one dish he did not care to have anymore, but it was so delicious! He ate a whole bowl, but because that is all I made for dinner. Oh, he did have an extra bowl of basmati rice!
This lentil dish was an Indian dish with an added Japanese flair. The daikon was the cooling agent in this not so spicy dish. I am going to be making this again, but on a night Ryan is out of town. 🙂
 |
| From An Opera Singer in the Kitchen |
Split Red Lentils with Basmati Rice and Daikon Relish
serves 3
1 cup split red lentils
2 1/2 cups water
1 Tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1/2 cup orange bell pepper, diced
1 tsp tumeric
1 tsp coriander powder
1 tsp salt
1 tsp cayenne pepper
In a medium pot, heat olive oil and saute’ onions, orange bell pepper, garlic and lentils for 5 minutes.
Add water and boil on medium high heat for 15 to 20 minutes, or until the water has cooked into beans. This dish will not be soupy but will be more like a stew. After the beans have cooked for 10 minutes, add the spices so that the flavors will blend.
Relish
3/4 cup daikon, shredded
1 tsp ume plum vinegar
2 tsp gomasio
Using a julienne peeler, shred about 3/4 cup daikon and add to a small bowl. Add remaing ingredients and mix well.
Basmati Rice
serves 4
1 cup basmati rice
2 1/2 cups water
1/2 tsp salt
Place rice to a small pot and add water. Heat until water starts boiling. Add salt.
Lower heat to low, and cover pot. Cook for 25 minutes or according to packaging.
Serve lentils in a bowl and place rice on top with a side of relish. Delicious!
Sharing is Caring!
Colorful Red Quinoa not so Tabbouleh Salad
April 27th, 2010 |
| From An Opera Singer in the Kitchen |
This weekend we had a busy schedule. We hardly found ourselves at home due to all of our practices. I tried really hard to still eat healthy and to have enough protein to continue to have energy during our busy schedules and I can finally say today that I survived. You know what did it for me? Well, of course God’s strength but Primal vegan jerky. I have not reviewed this product yet but it was a bot of an energy life saving food that came in handy. Review to come soon!
I look forward cooking some nice meals this week despite another busy weekend in Holland. Tulip Time Show will soon be gone and over and our lives will be back.
Last week I made some delicious new creations for lunch that also ended up as dinner on 2 sepearate days. Knowing my calorie intake has been an experience and a challenge. Do you know how much you put in your mouth? It is incredible that calories add up, and if I did not have a consistent work out no wonder I was gaining weight. Since Ryan and I have been counting calories we have been working out like fiends. Well, not technically. He has been embracing racquetball and it is exciting to me to play with my husband, especially when he looks at me with nice wide eyes and almost pants “Hey, how about some racquetball???” I love him! He has been a great encouragement so knowing what foods to prepare during the week are fun to make up.
One of the things I have been enjoying is using my juicer. I have been experimenting with different vegetables and only juicing twice a week. This is what I had:
 |
| From An Opera Singer in the Kitchen |
On the left are leftover stems from my red kale I used, along with some broccoli stems,ginger, parsley, cabbage and carrots and Oh, some beets as well. It was very delicious and very filling.
 |
| From An Opera Singer in the Kitchen |
If you have never juiced before, try it! It is invigorating and gives you a slight punch of energy after drinking it. You can even save the pulp and make muffins with them! I have yet to try it but I will soon.
Another recipe I created this past week was a quinoa salad. I have eaten quinoa before as breakfast cereal or as a side with my veggies but not as a salad. Since I like tabbouleh so much, I decided to start with that idea in mind and go from there.
Did you know that quinoa is a complete protein? It is a complete protein because it has all the essential amino acids to make it so. So this is healthier than wheat or rice. The Incans called it the “mother of all grains.” How wonderful is it not? Ryan does not like eating it because he thinks they look like tiny spaceships and they are too crunchy for him, but he tends to be particular on tastes.:) You always have to rinse quinoa before cooking it because it has an outer layer that makes it bitter. Once you wash the quinoa, the flavor, once cooking it, becomes milder. Enjoy this recipe!
 |
| From An Opera Singer in the Kitchen |
Colorful Red Quinoa not so Tabbouleh Salad
serves 4 small portions or 2 hearty portions
1 cup red quinoa
1 1/2 cups water
1 tsp salt
1/2 avocado, diced
1/2 tomato, diced
5 red radishes, diced
5 green onions, chopped
1/2 cup parsley, chopped
1/2 cup yellow pepper,diced
1/2 cup English cucumber, diced
1 tsp cayenne pepper
1 tsp tumeric
1/2 tsp cumin
3 1/2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
Wash the 1 cup of quinoa in a colander for several seconds. Add quinoa, water and salt to a small pot and boil for 15 minutes. You will know it is cooked when it becomes soft and you see little white antennas pop from the grain.
Meanwhile, wash all your veggies well and chop and dice them accordingly.
Add all the veggies to a medium glass bowl and toss. In a small bowl mix the red wine vinegar, olive oil and all the spices and blend well. Add the vinagrette to the salad and enjoy.
Will keep for 1 day, but best eaten the same day.
Sharing is Caring!
Turtle Mountain Product Review (SO Delicious Dairy-Free Products)
April 26th, 2010 |
| From An Opera Singer in the Kitchen |
I recently received a packet of information about this lovely product. Even though I enjoy almond milk and soy milk, I use them for specific uses. I use soy milk mainly for cooking and almond milk for eating.
I used to drink rice milk but it was hard getting used to, so when I found out about this product I jumped at it. Turtle Mountain sent me some coupons to try some of their products, so I decided to try the following:
A lot of products, eh? Yes, I decided to stick up the fridge with these goodies to get the whole experience. THESE coconut products are FANTABULOUS!!! Let me tell you how I have been using them or enjoying them.
I have been using the Unsweetened Coconut Milk to make the Green Monster, since it has fewer calories and a lower sugar content. It makes for a creamy smoothie and so flavorful. I also used them in my recent recipe for the Chocolate Banana Cupcakes with Chocolate Peanut Butter Frosting. Yes, even though there are recipes using soy milk, almond milk, or rice milk, SO Delicious Coconut Milk comes in handy too! Especially when you want to make something tropical. Yum!
What about creamer? Before going vegan, I resorted to the chemical-ladened Coffee-Mate creamers that helped me gain weight. Yes, I believe that these were an additional culprit, but after going vegan, trying to find a good creamer was hard. The soy creamer really upset my stomach and I was disappointed I was going to have to JUST use almond milk. No probs, but when a company comes out with a yummy product I was super happy to buy the Coconut Milk Creamer in the French Vanilla flavor. It takes 1 Tbsp to be added to your coffee for only 20 calories! Wow, guys, this is so good and creamy. No…it does not taste coconutty, but a little creamy, as are coconuts.
How about ice cream? My hubby and I used to enjoy this often, which he still does now but more in moderation. I, on the other hand, have held off even with the dairy-free options, especially since there are somewhat expensive. I could also make it, but hey I have a day job and do not have time to be in the kitchen all the time! I tried the Decadent Chocolate Dairy-Free Ice Cream (Soy-Milk based) that was very creamy and decadent, as the name indicates. I even had Ryan taste it and he liked it too! It only takes 1/2 cup serving for a little over 100 calories. What a treat, but you know what did it for me??
 |
| From An Opera Singer in the Kitchen |
Coconut Milk Ice Cream in the Passionate Mango flavor!!
This is by the far the best stuff I have tasted. The flavor took me to a lovely memory of delicious gelato I had in Italy several years back. Yes, gelato. Even though I have not tried any of the other pints in other flavors, I am sorry I have to say I would like to just stick to this flavor. It was TASTY!! Go try it!!
This flavor is also available in the yogurt. I obviously did not have enough of the flavor. SO creamy and delicious and not so bad on the calorie count.
 |
| From An Opera Singer in the Kitchen |
Please go out and try these wonderful products! It is a great option , especially if you cannot tolerate SOY. It is a lovely option to have alongside the other dairy-free products!
Thanks Tree Mountain for such a great opportunity to try these wonderful products! 🙂
UPDATE!! I tried the Coconut Milk Ice Cream Mini Bars and the Hazelnut Creamer. So delicious!!!
