Vegan and Fat Free Dishes

I recently had the pleasure of my aunt's company this week.  She made a radical lifestyle change in her diet several months ago to address several health concerns all at once.  She eats no meat, no oil and no dairy.  I offered to host her for dinner and she tried to mention that she would bring her own foods as to not put me out.  I told her she was silly and it would be an adventure to cook for her.  Remembering our conversations over the last several months about her "journey" as a Vegan, I know she missed having sweets and eating certain comfort foods.  So I did a ton of research and trial and error and came up with several dishes.  Interesting about these dishes that my entire family ate these same dishes.  So it isn't full of "fake" meats etc.  All natural ingredients and very easily adaptable.

Eggplant/Squash Lasagna with homemade marinara and garlic "cream" sauce.

Eggplant, 2 large ones
Zuchini, 2 regular sized
Yellow Squash, 2 regular sized
Salt/Pepper to taste

Marinara Sauce:
1 cup of vegan red wine OR vegetable stock
1 cup of chopped onion
1 cup of chopped carrots
2 or 3 garlic gloves, chopped OR smashed to aid in easy removal later if wished
2 tbsp of basil leaves, ripped
1 bay leaf
28 ounce can crushed tomatoes
2 tbsp of tomato paste
1 tbsp of agave syrup OR vegan safe sweetener
More basil for ending tasting
Salt/Pepper to taste

Garlic Cream Sauce
1 package of silken tofu
2 or 3 cloves of garlic
Basil
Salt/Pepper to taste

Add wine or stock to large dutch oven/pan.  Add everything UP to the tomatoes.  Let it simmer over low heat till all softened.  (this is the step you would normally saute these aromatics, this is a workaround)  This took about 15 minutes or so and over a low heat.  If the wine or stock reduces too much, add a touch more.  Once softened, add can of crushed tomatoes, tomato paste and agave syrup.  Stir through and simmer for about 20 minutes to an hour.  Longer is best.  When ready to assemble lasagna, add basil and salt/pepper to taste.  Don't bother salting earlier as tomato "eats" salt.  The salty taste will disappear but not the sodium.  It's often why jarred tomato sauces are so high in sodium but don't taste salty.

Wbile sauce is simmering, peel eggplant and zucchini.  Slice lengthwise in half the eggplants and then again.  Slice thinly lengthwise in long strips.  Line cookie sheets with non stick foil OR parchment paper (or you can oil pans)  and salt/pepper the eggplant slices as you lay them side by side on the cookie sheet.  I used 4 cookie sheets for everything.  Slice the squashes in thin medallions and salt/pepper as you lay them on the cookie sheets.  Bake in oven at 325 for 15 minutes or till soft.  Remove from oven and let cool.

In a food processor, puree the garlic with salt/pepper.  Then add the tofu and basil and puree till smooth.  Set aside.

In a deep lasagna pan, spoon a bit of sauce to cover bottom.  Layer eggplant slices in a single layer as if they were pasta.  Add a bit more sauce, cream sauce, squashes medallions, sauce.  And then do it all over again.  The last layer should be of the tomato sauce and any remaining garlic cream sauce.  Bake at 350 for 30 minutes.  Serve with crusty bread.

Vegan Desserts

Fudgey Brownies
Any brownie mix, I used a vegan organic one
A can of black beans, drained and rinsed.

Puree black beans with 1/4 cup of water in a food processor till really smooth.  About 5 minutes.  Scrape into a big bowl and add brownie mix.  Stir well, it will be thick.  Scrape into a pan and bake for 30 minutes or till a toothpick comes clean at 325. 

Chocolate pudding
1 package of Silken Tofu
Agave Syrup, Maple Syrup OR liquid sweetener of choice, about 1/4 cup or so to taste
1/4 cup of cocoa powder or to taste

Toss everything in the food processor and pulse till smooth and mixed well.  Spoon into pretty dessert bowls and chill for at least one hour.  Serve.

Apple Cider Carrot Cake with Apple Cider Glaze

2 cups finely grated carrots

1 1/2 cups packed dark brown sugar

1 cup of Apple Cider or Apple Juice

1 cup of water

1 teaspoon vanilla

3 cups All purpose Flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 teaspoon baking powder
2 teaspoons baking soda

Glaze
1 cup of powder sugar (I found vegan safe one at the organic store)
3 or 4 tbsp of apple cider or juice
In a sauce pan, cook together carrots, sugar, cider/juice, water till hot.   About 5 minutes on medium. Then remove and let cool.  In a bowl, mix rest of ingredients.  When cooled, add sugar/juice mixture and stir well.  Spoon into a parchment lined cake pan OR non stick bundt cake pan.  Bake at 350 for 25-30 minutes or till toothpick comes out clean.  In a small bowl, mix sugar and juice and pour over hot cake.  Serve.