Tofu Spinach Lasagna

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Hey folks, found a great recipe for all you vegetarians out there. I always like to try recipes that take me out of my element, and as a meat eater, vegetarian dishes do just that. Veggie lasagna is a great recipe to make when trying to open minds of those who don't normally eat vegetarian dishes and is a delicious healthy alternative to meat lasagnas. This recipe has tofu in it too. And for those who think that tofu isn't tasty, well get ready to be amazed! And did you know that tofu is a valuable source of protein, iron, zinc and calcium? This recipe can be made with gluten free pasta as well for all those who require it.

Tofu Spinach Lasagna:

For this dish you will need..

• 1 (8 oz) package of organic lasagna noodles, uncooked
• 2 teaspoons olive oil
• 8 organic green onions, sliced
• 1 cup fresh organic mushrooms, sliced
• 1 (48 oz) jar of organic pasta sauce
• 1 (8.5 oz) jar organic sun-dried tomatoes
  
• 1/2 (10.5 oz) package silken tofu
• 1 (10 oz) package organic frozen spinach, defrosted and drained
• 1/4 cup of egg substitute
  
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• Sea salt and pepper to taste
• 8oz organic shredded mozzarella cheese

Heat the olive oil in a skillet over medium heat. I use cast iron cookware and stay clear of non-stick coated pans. Add green onions, sun-dried tomatoes and mushrooms and cook until the mushrooms are tender. Add pasta sauce and simmer over low heat for about 15 minutes. In a large pot cook lasagna noodles according to directions. Combine the tofu, spinach, egg substitute, seasonings and salt and pepper to taste and mix well. Preheat the oven to 350 degrees. Spray 13 x 9 inch baking dish with an organic nonstick cooking spray. Trader Joe's has an excellent olive oil spray or you can also get an organic version of PAM in most grocery stores. Spread a layer of sauce into the bottom of the baking dish followed by a layer of noodles. Spoon a layer of the tofu mixture on top of the noodles. Place another layer of noodles down and top with remaining sauce. Cover and bake at 350 degrees for 45 minutes. Remove cover and top with cheese and bake an additional 15 minutes. Remove from the oven and let cool for 10 minutes before serving.

Now I can't imagine that this dish needs much more to be a truly delicious meal, but I can't forget the garlic bread. For those of you who may be doing this recipe gluten free, sorry, you'll have to skip this one. This little recipe for garlic bread is super simple and creates one of the finest accompaniments to any pasta dish, especially when paired with a leafy green side salad.

Vargus's Heavenly Garlic Bread:

For this you will need..

• 1 Loaf of French Bread
• 1 stick of organic butter
• 5 cloves of organic garlic
• sea salt

Melt butter in a large skillet over medium heat. Peel and thinly slice cloves of garlic and add to butter in pan. Saute garlic until slices are translucent and tender. Slice the loaf of french bread and dip each slice into butter, garlic mixture. Place bread slices butter side up on a baking sheet and place in broiler until tops are golden brown. Serve immediately.

I hope you all enjoy this lasagna recipe and I'm positive you'll be fighting over the last slice of garlic bread.

Grilled Portobello Mushrooms

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With the summer in full swing I always like take advantage of good grilling recipes. I also wanted to get a non-meat recipe out there for all of my vegetarian friends. One recipe I know everyone can enjoy, vegetarian and meat eaters alike, is grilled portobellos. In my opinion the portobello mushroom works the best for grilling. The flavor of the portobello mushroom is meaty and does well as a meat substitute. To pick your portobello mushrooms, choose ones that have a nice brown color. It should be firm to the touch and not slimy or mushy and the gills on the underside should be brown.
This easy recipe is great to make when friends come over and grilling is the plan.

Grilled Portobello Mushrooms:

For this dish you will need..

• 3-4 organic portobello mushrooms
• 1/4 cup of virgin olive oil
• 3 tablespoons of chopped organic onions
• 4 medium size cloves of organic garlic, minced
  
• 4 tablespoons of balsamic vinegar
• 2 tablespoons of teriyaki sauce
  

Start out by cleaning the mushrooms and removing the stems. Place the mushrooms gill side up in a container. In a small mixing bowl combine remaining ingredients. Pour mixture over mushrooms, cover and refrigerate for an hour. Grill on lightly greased grill over medium heat for 10-15 minutes and serve immediately.

My favorite way to serve this dish is to saute some organic Dino Kale, also known as Lacinto Kale, in a little olive oil and serve both over rice. I recommend this if you can find the Dino Kale.

A good bottle of Pinot Noir goes well with the grilled mushrooms. So grab a bottle of your favorite and join some friends for a great grilling experience. Thanks for your interest and remember to eat organic!

Old Tyme Beef Stew

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Hey folks, I'm taking requests for recipes and today's winner is a recipe for an Old Tyme Beef Stew. This is a great recipe to double as you can easily freeze what you're not using for a later date. Beef stew has always been a favorite of mine and I know you will enjoy this recipe as much as my friends and I do.

Old Tyme Beef Stew:

For this dish you will need..

• 2 lbs organic or free range beef chuck, cut into bite sized pieces
• 4 cups boiling water
• 1 tablespoon organic lemon juice
• 1 teaspoon Worcestershire sauce
• 1 clove of organic garlic, on a toothpick
• 1 medium organic onion, sliced
• 1-2 bay leaves (you should be able to find organic herbs in most produce departments)
• 1 tablespoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 4 large organic carrots, sliced
• 4 large organic potatoes, diced

Brown meat and then add all ingredients except the carrots and potatoes, cover. Simmer for 2 hours stirring occasionally. After 2 hours remove the bay leaves and the garlic, this is why the garlic should be on a toothpick for easy removal. Add the carrots and potatoes and cover. Cook for an additional 30 minutes or until vegetables are done. Remove meat and vegetables and skim off excess fat. Thicken liquid for gravy by mixing 1/2 cup of water and 1/4 cup of organic flour, and slowly adding to meat stock. Cook for additional 5 minutes or until thickened. Return meat and vegetables to gravy and mix.

I stumbled across an interesting recipe for some biscuits that I think would go wonderfully with the stew.

Skillet Biscuits:

For these you will need..

• 2 tablespoons organic butter
• 1 cup of organic buttermilk
• 1/4 teaspoon of baking soda
• 1/2 teaspoon salt
• 1 3/4 cups of organic flour
• 1 tablespoon baking powder

So for this, a 8-inch cast iron skillet is needed. Melt butter in skillet and pour off excess and set aside for later. In a small bowl stir soda into buttermilk. In a separate bowl combine dry ingredients and mix well. Add the dry mix to the buttermilk and stir until mixed well.

Knead dough on floured board about 15 times. Press dough to 1-inch thickness. Cut with floured cutter, or you can use a floured cup or glass. Place biscuits in skillet and spoon remaining butter over the top of the biscuits.

Bake at 450 degrees for 12 to 15 minutes or until biscuits are medium brown. Serve hot. Makes about 8 biscuits.


I hope you all enjoy these 2 recipes as much as my friends and family do. Thanks and eat organically!!!

Great Breakfast Dish

Image by bookgrl via Flickr

Hey folks! I have a great recipe for an asparagus ham and egg bake that I think you'd all enjoy.

You may usually find organically grown asparagus at your local grocery store and I always try to get it if it's available. If you cant find it know that asparagus faces fewer threats from insects or disease so fewer pesticides are used. I also like to use organic or free range eggs for this recipe too.

Asparagus Ham and Eggs:

For this dish you will need..

• 1 1/2 lbs of fresh asparagus, cut into 3-inch pieces
• 3 tablespoons organic butter, melted
• 1 1lb loaf of sliced organic whole grain bread
• 3/4 cup shredded organic cheddar cheese, divided
• 2 cups of cubed cooked ham
• 6 organic eggs
• 3 cups of organic whole milk
• 1 small organic onion
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• pinch ground black pepper

Saute asparagus until just tender but still a little firm. Brush butter lightly on one side of bread slices. Place half of the bread, butter side up, into a lightly greased 13x9x2-inch glass baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Top with remaining bread, butter side up. In a bowl beat eggs lightly. Add milk, onion, salt, mustard and pepper. Pour over bread. Cover and refrigerate overnight. Remove from fridge about 20 minutes before your bake time. Bake uncovered 50 minutes. Sprinkle with the remaining cheese and bake until cheese is melted and a knife inserted towards the center comes out clean.

This dish is great for making the night before and popping in the oven after that first cup of coffee in the A.M. It serves about 10 people, so invite your friends and family to join you. I hope you enjoy this brunch style dish. Try serving with fresh seasonal organic fruits and juices.

Tater Tot Hot Dish

Hey, I've been eating organic's for years and want to share with everyone some fun inexpensive ways to eat naturally and healthy. I plan on posting easy recipes that use as many natural and organic products as possible, while remaining as inexpensive as possible.

If you're like me, times are tight, but this doesn't mean that you need to compromise your health or diet. I welcome all recipe suggestions and will be researching new ideas and digging up classics as well.

Tater Tot Hot Dish:

For this dish you will need..

• 1lbs of organic or free range ground beef
• 1 package of organic frozen tater tots
• 1 package of organic mixed veggies (I like the corn, carrot, green bean mix)
• 160z can or box of organic cream of mushroom soup
• 2 cups of organic cheddar cheese

Prepare the tater tots as directed on package. While the tots are baking, brown the ground beef in a large skillet. When the ground beef has been cooked drain the excess grease and add soup and frozen veggies. Cook until veggies are tender, stirring occasionally. When the tater tots are finished baking add them to the burger veggie mixture along with 1 cup of the cheese. Mix ingredients well and then sprinkle remaining cheese on top.

This dish is one of my favorites, it's super easy, inexpensive and makes a decent amount. Have fun making this dish and I hope you all enjoy it as much as I do.

Thanks!