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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: veganomicon

Would you ever eat lasagna with TOFU in it?  Yah, me neither… that is until I made this recipe!  It’s seriously fabulous, and if I didn’t make it, I would have NO idea that tofu stood in place of  the ricotta.  Be brave, try it!  You’ll be glad you did!

To start out, get your Tofu Ricotta ready:

2 lb extra-firm tofu
4 tsp lemon juice
2 clove garlic
1/2 tsp salt
pinch ground black pepper
15-20 fresh basil leaves, chopped finely
4 tsp olive oil
1/2 cup Nutritional Yeast

Directions large bowl, mush up tofu with hands, until crumbly

2.add lemon juice, garlic, salt, pepper, basil

3.mush with hands again until reach consistency of ricotta cheese, 2 – 5 mins

4.add olive oil, stir with fork

5.add nutritional yeast and mix everything together with a fork

6.refrigerate until ready to use

Next, if you love Parmesean Cheese like I do, make this Almesan to replace it:

1/4 cup slivered or sliced almonds

1 Tbsp toasted sesame seeds

1/8 tsp salt

1/4 tsp lemon zest

Combine all ingredients in blender or food processor and pulse until everything turns to tiny crumbles.  Set aside.

Now, onto the big recipe for the Lasagna:

2 (28-oz) jars/cans of marinara sauce of your choice (my favorite is Trader Joe’s)- sometimes I feel ambitious and make my own, but I love TJ’s just the same!

1-pound package lasagna noodles, cooked according to package directions (if not using no-boil, which are my favorite)

2 pounds spinach or a mix of other greens

1lb mushrooms

2 Tbsp olive oil (I only used 1Tbsp)

Salt & Pepper


Preheat oven to 375 degrees.  Have ready a 9×13 inch pan, lined with a double layer of foil.  Wash the spinach well, and place in a steamer basket in a large pot.  Cover and steam for 8-10 minutes until the spinach is wilted and a deep green.  Uncover and remove from heat, allowing the spinach to cool to the touch.  Squeeze handfuls of the spinach to remove the excess water and chop coarsely.  Toss with the olive oil and season with a little salt & pepper.

Thinly slice mushrooms and sautee them in a little bit of olive oil until all of the moisture has evaporated and they are browned and tender.  Remove from heat and let cool.

Add the cooled spinach and mushrooms to the tofu ricotta mixture.

Ladle about 1/2 cup of marinara sauce into the bottom of the pan and layer with 5-6 noodles.  Add about half of the tofu ricotta mixture, and about 1/3 of the sauce.  Add another layer of noodles (4-5), the rest of the ricotta and another 1/3 of the sauce.  Top with the remaining noodles, then top the noodles with remaining sauce.

If using uncooked noodles, gently pour 1 cup of warm water over the top of the assembled lasagna, being careful to pour into the gaps between the noodles and edges of the pan as well.  Skip this step if using cooked noodles.

If you wish, generously sprinkle the Almesan on top before baking.

Tightly cover foil over the top of the pan and bake for 30-35 minutes in preheated oven, until the pasta is tender.  Then remove the foil and bake for another 20 minutes until edges of the noodles are slightly browned and the sauce is bubbling.  Allow to cool for 10 minutes before slicing.  Best if served with additional marinara sauce.


I made this last night and it was fabulous!

Chickpea-Quinoa Pilaf (adapted from Veganomicon)

2 tablespoons olive oil1 small yellow onion, chopped finely (about one cup)

3 Carrots, diced finely

1 pepper, diced finely( I used an Ancho pepper and it was yummy!)

2 garlic cloves, minced

1/2 teaspoon ground cumin

fresh ground pepper, to taste

1/2 teaspoon salt

1 tablespoon tomato paste

1 cup quinoa (rinsed well)

1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)

2 cups vegetable broth (or reconstituted bullion)

fresh cilantro as a topping


  1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
  2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
  3. Add the quinoa and saute for 2 minutes.
  4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
  5. Fluff with a fork and serve.

I topped ours with cilantro.  It would also be good with some avocado and fresh tomatoes on top, too.  Next time!


Summer time is perfect for salads, and this is one you definitely need to try!  You’ll LOVE it, especially after it has some time to sit in the fridge.  When I make this, I whip up a double batch so we have a few meals for the next day.  It’s awesome to take on a picnic!

Make sure you have your quinoa already cooked and cooled before starting on this salad.

Quinoa Salad with Black Beans and Mango (Veganomicon)

Serves 4 to 6

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallion
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.

We love this served over spinach.

When my husband asked me what I wanted  for Mother’s Day dinner, I thought of these waffles.  We had them on Easter, and I’ve been thinking of them since.  Such a delectable treat!

Chocolate Chip Brownie Waffles (from Veganomicon)

2 cups all-purpose flour (I use 1 1/2 cups whole wheat)

2/3 cup unsweetened cocoa powder

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 3/4 cup soy milk (I use Almond Milk)

1/4 cup water

1/2 cup vanilla or plain soy yogurt

1/3 cup canola oil (I use either Grapeseed Oil or Applesauce)

2/3 cup sugar (can substitute with Agave or Honey)

1 1/2 tsp vanilla extract

1 cup vegan semisweet chocolate chips, chopped coarsely

2/3 cup chopped pecans, chopped coarsely (can use walnuts too)

Preheat your waffle iron.  Have a heat-proof spatula on hand to help remove the hot waffles when ready.

Sift together the dry ingredients in a large bowl.  Form a well in the center of the sifted ingredients.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients in the well of the dry ingredients.  Use a wire whisk to combine all ingredients.  Just before everything is incorporated, fold in the chocolate chips and nuts.  Combine until the ingredients are just moistened, do not overmix!

When the waffle iron is heated, spray with cooking spray.  Bake according to waffle iron directions.  The waffles should be slightly browned.  Use a spatula to carefully lift the waffles onto a cutting board.  Serve immediately.

Serve with fresh berries or any other topping you might like.  We cheated today (since it was Mother’s Day and all), and used some whipped cream.  If could have found some spray soy cream, I would have bought that.  But I didn’t, so full fat cream it was!  A little indulging never hurt anyone, right?

Our family loves lentils, and I’m always scouring cookbooks and websites for awesome recipes.

This is one recipe I’m definitely planning on making this week.  It looks absolutely delicious!

Ancho Lentil Tacos from Post Punk Kitchen (the same lady who wrote one of my faves, Veganomicon)

Lentils are totally awesome (and INEXPENSIVE)!

A few facts about Lentils:

Lentils are low in calories and high in nutrition. Eating them at least once a week is a great way to add the health benefits of these tasty legumes to your diet.

Heart Health
Studies have found that people who eat high fiber legumes like lentils have a much reduced risk of heart disease. The high levels of folate and magnesium in lentils also go a long way in protecting the heart.

Stabilize Blood Sugar
Due to their high fiber content, lentils help in regulating blood sugar by providing steady, slow-burning energy and balancing blood sugar levels.

High in Iron
Lentils are loaded with iron and are a great way to replenish the body’s iron stores, especially for people who don’t eat red meat like vegans and vegetarians.

B Vitamins
Lentils are a great source of B vitamins, most notably folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.

Lower Cholesterol
Lentils are a great cholesterol lowering food due to their high levels of fiber.

Protein Packed
Protein makes up 26% of the calories in lentils and they have the third highest level of protein than any other plant food. It’s no wonder that they’re a staple in many parts of the world. When combined with a grain such as rice, you have a complete protein in one meal!

Here’s one of our all-time FAVE lentil recipes.  It’s so incredibly flavorful and satisfying!

Lentil Salad (from Veganomicon)

4 cups vegetable broth

2 or 3 sprigs of thyme (I use dried thyme and it’s just as good- about 1 tsp dried)

2 bay leaves

2 cloves garlic, crushed

1/2 tsp tarragon (don’t leave this out- it’s such a great addition!)

1/4 tsp salt

1 cup uncooked French Lentils (I’ve used all types of lentils in this, and they are all great)

1 small red onion, chopped very finely (about 1/3 cup()

1 small tomato, seeded and diced (about 1/2 cup)

2 radishes, grated (about 1/3 cup)- I don’t use the radishes and it turns out fine

1 small carrot, grated (if using organic carrots, don’t even bother peeling)

Several pinches of ground black pepper


2-4 Tbsp olive oil (I always use grapeseed oil for my dressings)

1 Tbsp balsamic vinegar.

1 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

1 clove garlic, minced

Bring the broth and seasonings to a boil in a medium-size saucepan.  Add the lentils and bring to a low boil.  Cover the pot with the lid tilted, allowing a little room for steam to escape.  Let cook for about 20 minutes (I usually check mine right around 15 mins to make sure they don’t over-cook).  The lentils should be soft enough to eat but still firm enough to not lose their shape.

While the lentils cook, stir together all the dressing ingredients in a mixing bowl.

Drain the lentils in a colander.  Let cool, giving the colander a few shakes every couple of minutes.  Once the lentils are lukewarm, remove the bay leaves, chunks of garlic, thyme (if using fresh).  Add the lentils to the dressing along with the onions, tomato and radishes, and toss to combine.  Season with salt and pepper to taste, cover and chill for at least half an hour.

When chilled serve over lettuce (we love it over spinach) with oil and vinegar on the side if you like.

When we started our new eating lifestyle, we decided to omit white flour out of our diets. Of course, we have our occasional treat here and there, but that is done OUTSIDE of our home.  Sidenote:  One of the big rules we strive to live by (yes, we budged a little this Easter) is to never bring anything processed, non-plant-based, un-naturally sweetened, etc. into our home.  If we ever want to get a little treat, we have to go out to get it, that way we are not tempted to polish off an entire package of junk in one sitting.

Anyways, back to the direction I want this post to go… GRAINS.  We eat them sparingly, and the ones we do eat have a really high nutrient content.

My boys eat a 9 grain or steel cut oats in the morning for breakfast, and then have a sandwich on sprouted bread for lunch.  That’s pretty much all of the grains we consume in one day.  I purchase all of my grains from our local food Co-Op.  I’m able to get about 2.5 lbs of our breakfast cereal for under $3, and it will last us for 2 weeks.  It’s not only good for our bellies, but easy on the wallet.

One of our favorite grains is Quinoa.  The health benefits of Quinoa are astounding!  I prepare at least one meal a week with Quinoa.  One of our all-time favorite recipes is Pineapple Cashew Stir Fry (yet another fabulous recipe from Veganomicon!).  ***Make sure you soak your quinoa or rinse it really well (until there are no more bubbles while rinsing) before cooking… otherwise you will have some bitter-tasting quinoa!***

And we love this little snack, which I try to make once a week to munch on here and there:  Almond Quinoa Muffins (yep, you guessed it, from Veganomicon!)

I make a monster batch of this goodness every week, and it lasts us for a few days… if we’re lucky.  It’s that good!!!

Full of protein, sweetness and texture.

Corn and Edamame-Sesame Salad (adapted from Veganomicon)


2 Tbsp toasted sesame oil

1 Tbsp rice vinegar (or regular vinegar works, too)

2 tsp tamari or soy sauce (I use Bragg’s Liquid Amino Acids in place of soy sauce in everything.  So much less sodium!)


2 cups frozen, shelled edamame

1 cup corn (fresh or frozen)

2 Tbsp toasted sesame seeds (toast on Low in a skillet for about 10 mins, or until fragrant)

*Can of kidney beans, rinsed and drained well (this is my addition… we love it with the beans!)

Bring a pot of water to a boil.  Meanwhile, whisk all of the dressing ingredients together in a medium-sized bowl.

Boil the edamame for 3 minutes.  Add the corn and boil another 2 minutes.  Drain into a colander and run under cold water until cool enough to touch.  Add edamame, corn, and kidney beans to the dressing.  Toss to combine.  Add sesame seeds and toss again.  Cover and chill at least 15 minutes.

We love to put this over spinach or any other green that fits your fancy.  I also usually make a loaf of focaccia or another crusty bread to eat alongside this.  Add a bowl of fruit salad and you’ve got a perfectly balanced meal!