Muffin Meals

No, these meals won't be muffins but Muffin is one of my nicknames. Besides, it sounds cute! After viewing the Vegan Lunchbox site, religiously, my Husband wants me to post my own menu. I will try to post one meal each day. I hope I inspire people to have creative and healthy home cooked meals. I think that even if you aren't a vegetarian, you'll like the meals I present. I do feature dairy products and eggs in my food from time to time, but will try my best to present vegan dishes as well.

Thursday, April 24, 2008

Matzah Lasagna, Matzagna? - Vegan Friendly

I have two images for you tonight, if I can get them loaded on here. First, our traditional Passover dinner. We eat this each Passover at some point, its a very yummy tradition. It is simple, and surprisingly faster than regular lasagna.

Matzah Lasagna
Otherwise known as Matzagna.

6 matzah sheets
1 block tofu
2 cup frozen spinach, thawed
6-8 mushrooms, sliced thinly
1 jar spaghetti sauce
italian seasoning
shredded cheese - optional

You will also need two 10x13 baking dishes, one for the lasagna, one for water.

First mash your tofu into a cottage cheese sized mixture. Squeeze the water out of the spinach and mix with the tofu. Season with the italian seasonings to taste. Fill one baking dish halfway with water. Place two matzah sheets in the water. While that is soaking, put a small amount of spaghetti sauce in the other baking dish to keep the lasagna from sticking. Let the matzah get well moistened on both sides, and then place into the other baking dish. Place half of the tofu mixture and then half of the mushrooms on that. Put a third of the cheese if using, and about a third of the remaining spaghetti sauce, and then moisten two more matzah's. Repeat layers, tofu, mushrooms, cheese sauce one more time. Moisten two remaining matzah sheets, and then cover with remaining sauce and cheese. Bake at 350 for 30-40 minutes or until done.

The second image is of Mocha Muffin, enjoying his Cream Cheese and Jelly Matzah sandwich. This is his first experience with Matzah crackers and let me just say, he didn't have to be asked twice. Our friend asked to try some this year, so we brought some to him one day while we were preparing for our congregation's Seder. He pulled one out and Mocha Muffin IMMEDIATELY started asking for some with his hand outstretched! Yep, no doubting his heritage!

Sunday, April 20, 2008

Indian Food - Palak and Aloo Curries - VEGAN

Well, after getting emails I will attempt to resurrect this blog. I may only be able to blog once a week however. My 3 year old daughter is homeschooling, and my one year old (yes its been a year already!) is growing well and fast!

Tonight we had something very colorful and I decided to share this. First we had Palak Paneer, my vegetarian style. Instead of Paneer which is Goat Milk Cheese, I use Tofu chunks.

The process is very simple really, I use a half a block of tofu, and fry it up until its firm. I then add curry powder, paprika, and Garam Masala to taste. Frozen chopped spinach is added next, approximately 12-16 ounces. You can add some coconut milk as well if you'd like. Salt to taste

The other curry we had was an Aloo Curry. This recipe is a tad more complicated, but just as simple. You will need:

1 half Cauliflower head, chopped
1 can chopped tomatoes
1 can Coconut Milk
1/2 tsp turmeric
paprika to taste
curry to taste
salt to taste

Saute and steam the cauliflower. Add the turmeric, and the curry powder and paprika to taste. Throw in the chopped tomatoes, and then boil that until the cauliflower is soft enough for you. Pour in the coconut milk and then salt to taste.

And that is it!

Serve over brown rice.