Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Thinking Out Loud Thursday : 7/24/2014

by Chelsea @ Make Real Food on July 24, 2014, 2 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays

Is vacation from vacation an option?  Can I get bonus PDO if I come back from vacation and don’t feel rested?  

Talk.About.A.Whirl.Wind.Weekend. 

Let’s recap:

Wednesday = Packing.  Cleaning.  Sewing When I Really Don’t Have Time To Sew < But I Made This Pretty Clutch Out (Out of hideous thrift store shorts!). (And.  Because.  Fall.)IMG_20140716_174914Thursday = Taking Cat to Vet < He loves it there. Flying All Day Long.  And Knitting All Things.  Drinking All of the Coffee in the World.  Eating a Million $10 packages of Airport Snacks.  

IMG_20140717_130140

IMG_20140717_074754

Friday = Nursing Home Visiting Grandpa.  Snuggling Kitties.  Spending Family Time < The Best. 

IMG_20140717_205530

Oh.  Friday also = Indy’s vet visit.  Which went something like this:

Vet: Uhm.  We’re having some difficulties getting Indy’s pre-anesthesia bloodwork done and need permission to put him under anesthesia prior to drawing the blood

Us: Uh..sure..what kind of trouble?

Vet: He’s…well…he’s attacked every single person in the office.  He’s certainly a biter.  

Us: Oh geez.  Do whatever you need to.

…$871 later, he’s had every test he needs for the next year.  Oh.  And he’s never ever getting his teeth cleaned again.  Psycho shaved leg cat. IMG_20140718_205533 Saturday = 40th anniversary of my Grandparents Restaurant.  Parrrtttty.  And a sick Grandma :(.  DSC_0181

Sunday = Drive.  All.  Day.  And Knit. All. Things. IMG_20140715_212537

Monday = Return to work.  And be so tired your brain feels like it’s bleeding.  And eat this for dinner because nothing else is possible.  And because it’s amazing.  And then cry because you ate it all.  IMG_20140720_221532

That ramble, folks, is my brain currently.  You can click here to see other Thursday thoughts and I’ll be back, hopefully more coherently, next week! :)

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 7/23/2014

by Chelsea @ Make Real Food on July 23, 2014, 2 comments

This week your eats are brought to you on behalf of last Monday.  Because.  Well.  That’s when taking pictures of my food happened.  :)   Also.  My brain thinks it’s fall.  And only wants fall-like-spices.  But…I held back.  And this is what I ended up with…

Really early in the morning because apparently: being-tired-on-a-Monday-is-totally-awesome…Pre-Walk-Breakfast:IMG_20140714_071517 IMG_20140714_071856Gluten free toast with tofu scramble and (soy) yogurt cheese.  Oh, and tea.  Oh man.  Tofu scramble + yogurt cheese may be my new favorite.  It may have made waking up so early worth it.  Maybe…

Walk to work:IMG_20140714_081005It was a beautiful, although incredibly humid, walk.  Also.  Eating a huge breakfast (well, bigger than the usual rice crackers and  peanut butter) makes morning commutes walks, NOT runs!

Breakfast Number 2 – Because – I – Like – Food:IMG_20140714_084006Soy yogurt with cinnamon and coconut sugar + potato pancakes < Because, awesome. 

Lunch – Leftovers – Are- Amazing:IMG_20140714_183855This mess-oh-goodness is rice, beans and some grilled veggies.  And some mango lime salsa.  And I didn’t make it.  But it was delicious. 

Pre-Dinner-Snack-Because-Dinner-Is-Taking-Forever-To-Bake:IMG_20140714_183740Black pepper and sea salt potato chips < Addicted.  Plus cinnamon apple cider.  < Which reminds me of fall.  Also.  See that note that says “Lunch”?  It’s my last ditch effort to try to get myself to not forget my lunch.  It helps 99% of the time.  :)

Dinner – Because – I – Just – Can’t – Stop – Making – This:IMG_20140714_191039Spinach and Mushroom Ragu Lasagna.  Oh It Is Soo Good.

Dessert – Because – Sometimes – You – Need – Chocolate – At – 9:30 10:30pm:IMG_20140714_212010Minimalist Baker’s black bean brownies.  I’ve made some terrible black bean brownies in my past.  These, though…geez they were the complete opposite of terrible.  They were amazing sweet fudgy goodness.  Delicious.  And totally worth staying up late to wait for them to bake.  :)

So those were my trying-to-resist-the-urge-to-COOKALLTHINGSFALL meals.  I hope you’re having a great week! You can click here to see other Wednesday eats and I’ll be back tomorrow with some Thinking Out Loud Thursday thoughts! :)

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Butternut Squash Curry Soup [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 22, 2014, 2 comments

I, personally, can eat soup at any time of the year.  Even in the heat of summer – a nice vegetable-filled bowl of soup is always perfect to lift my spirits.  Butternut Squash Curry Soup [Vegan/Gluten Free]

Nathan, on the other hand, tends to prefer soup only when it’s cold.  Really really cold.  I can – usually – sneak a few soups in here and there as it warms up (especially with summer vegetables!), but it’s certainly not like in the winter – when “soup every night” becomes acceptable.  Butternut Squash Curry Soup [Vegan/Gluten Free]

I am in love with this soup because it’s chuck full of vegetables and protein – but it’s a blended/puree soup, so you don’t have to worry about getting everything cut up to the “just perfect” size.  And even better?  It can be made in the pressure cooker – which means, door to dinner on the table in about 20 minutes.  Which is also perfect on summer nights spent chasing nightfall.  Also awesome about the pressure cooker?  It doesn’t get the house all heated up like a pot of soup on the stove will.  Don’t fear, though, if you don’t have a pressure cooker-there are directions for cooking it without one as well.  BUT if you are interested in a pressure cooker, I highly recommend the Instant Pot.  Uhm.  I’m in love.  5 minute risotto?  Vegan Yogurt?  Yeah.  In.Love. Butternut Squash Curry Soup [Vegan/Gluten Free]

So, anyways, on to this soup.  As I mentioned – it’s pureed, which gives you the amazing creaminess of the lentils (oh yeah – there are lentils in here – I forgot that) and the butternut squash.  Then you throw in some warming spices – like curry and garam marsala, and a “bite the back of your throat” kick of paprika and your taste buds are loving it.  Butternut Squash Curry Soup [Vegan/Gluten Free]Ready?

Butternut Squash Curry Soup [Vegan/Gluten Free]

Butternut Squash Curry Soup
Write a review
Print
Ingredients
  1. A dab of olive oil for sauteing - optional
  2. 1 large onion, diced
  3. 2 cloves of garlic - peeled and roughly chopped
  4. 1 - 1.5 pounds butternut squash - roughly chopped
  5. 1 teaspoon ginger
  6. 1 teaspoon cumin
  7. 1 teaspoon garam marsala
  8. 1/2 teaspoon cayenne (more or less to taste)
  9. 1 quart vegetable broth
  10. 1 cup lentils - rinsed and picked over
  11. 1 can of diced tomatoes - not drained (approximately 1.5-2 cups of tomatoes)
  12. Cilantro - optional - for topping
For the Instant Pot
  1. Press the "Saute" button and add olive oil. Saute the onion and garlic until starting to brown (3 - 5 minutes)
  2. Add the butternut squash and spices (ginger, cumin, garam marsala and cayenne) and stir well - allowing the butternut squash to soften just the slightest (2 - 3 minutes)
  3. Add the lentils and vegetable broth
  4. Secure the lid closed and put the sealing valve to "sealed"
  5. Press the "Manual" button and adjust to 6 minutes on high pressure
  6. IP will come to pressure and cook for 6 minutes
  7. After it beeps and switches to "Keep Warm", let it be in keep warm for about 10 minutes, then release any remaining pressure with the pressure valve
  8. Stir in the tomatoes
  9. Carefully transfer the soup in batches to your blender (or use an immersion blender) and blend until completely creamy
  10. Serve topped with cilantro (optional)
On the stove top
  1. Heat a large soup pot and add olive oil. Saute the onion and garlic until starting to brown (3 - 5 minutes)
  2. Add the butternut squash and spices (ginger, cumin, garam marsala and cayenne) and stir well - allowing the butternut squash to soften just the slightest (2 - 3 minutes)
  3. Add the lentils and vegetable broth
  4. Bring to a boil and then stir and reduce to a simmer.
  5. Cover pot with a lid and cook for about 15 - 20 minutes or until the squash and lentils are soft
  6. Stir in the tomatoes
  7. Carefully transfer the soup in batches to your blender (or use an immersion blender) and blend until completely creamy
  8. Serve topped with cilantro (optional)
Make Real Food http://makerealfood.com/
 

I shared this recipe on Gluten Free Easily’s Wednesday Recipe Roundup! Click here for other awesome Gluten Free Goodies!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 07/17/2014

by Chelsea @ Make Real Food on July 17, 2014, 2 comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdays

By the time you read this I’ll be on a plane to my grandparents.  Or I may already be there.  Or…I may be back.  Kinda just depends on when you’re tuning in.  But.  Getting on a plane.  Heading to my Grandparents.  Pretty excited! 

My Grandparents own a Catfish Farm/Restaurant and this weekend is the restaurant’s 40th anniversary! < So, we’re having a big party.  I’m sure next week Thinking Out Loud will be full of pictures from there, so I won’t talk about it too much now.  

I sent my luggage ahead of time with my Mum (who drove out there last week), because I’m riding back with her at the end of the weekend.  It’s really strange to pack for a trip a week in advance.  < I mean, I’m always an “early” packer, but I usually have the bag there to unpack and repack 10 times before the trip.  But sending all of your luggage and then not seeing it for a week…strange!  I keep thinking “I’ll wear this” and then realizing < Nope, it’s packed! :) IMG_20140709_204005I am proud of myself for packing fairly compact-ly in a suitcase + my camera bag.  < I even fit snacks in there! And a pillow! (I’m really really particular about my pillows…so I have a travel version of my “at home” pillow) … Now I just have to hold myself to boarding the plane with just my purse, and not taking more luggage!

While I’m gone Little Indy Kitty has to have some dental work done.  :( It’s all routine, but he has to be put to sleep, and since he has The Diabetes, they have to keep him before and after for monitoring. CaptureI’ve been giving him extra love before I leave.  < He greatly enjoys that.  Not.

This weekend I set up my light box (above..that needs some repairs, apparently). .. and Indy decided it was where he wanted to hang out now.  Which made photographing some new stock for my Etsy store a bit harder.  Earrings from Stroh Many Stitches on Etsy^ In love with these new earrings.   << Shameless plug.  

Dear banana ice cream: 

IMG_20140713_202641Why have I not made you in so so long?  < I love you, banana ice cream.  And I promise to keep my freezer much more stocked with bananas so that you can happen much more often.  (Or, at least when I’m being too lazy / and / or / cheap to buy the store bought stuff!)

Speaking of cooking… (uhm, if Banana Ice Cream can be considered cooking…) … Garlic roasting is the most amazing smell ever.  Seriously. … Do you have a favorite kitchen-smell?  Mine has to be (In this order): garlic roasting, onions caramelizing, and anything with fall spices in it.   

^ Speaking of.  I am not ready for the sunshine to go away.  But my brain has all been about fall flavors.  I just need some more nutmeg in my life! 

Alright.  Days-Off-Soon brain is getting the best of me.  You can click here to check out other Thursday Thoughts and I’ll be back next week!

xoxox,

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 07/16/2014

by Chelsea @ Make Real Food on July 16, 2014, 6 comments

This week I will scurry quickly before I head out of town to tell you about my eats from last Wednesday.  The only trend?  Stinking at remembering to snap pictures! :)

Early – Morning – Prior – To – An – Early – Run – To – Work:2014051495081635Peanut Butter on Rice CrackersIMG_20140709_085046Early Run to Work.

When – I – Finally – Got – Out – Of – My – Really – Early – Meeting – And – Ate – Breakfast – Part – 2:Homemade Vegan Yogurt [With Cinnamon Pears] [Vegan/Gluten Free]Soy Yogurt.  Only…it didn’t have pears in it, as pictured.  It had peach jam and cinnamon.  < I told you I stunk at getting pictures this week!

Lunch – Oh – Geez – I – Was – So – Excited – That – I – Actually – Remembered – To – Take – A – PictureIMG_20140709_204223Salsa and chips and OH MY GOODNESS the biggest Kale Salad ever.  Plus some strawberries. Delish.

Post – Work – Needing – Motivation – For – Packing: Gluten Free "White" Bread, Revisited [Vegan/Gluten Free]

Toast with CSA apple butter on it.  Only, that up there…that’s actually toast with earth balance and cinnamon.  Sorry guys.  Seriously.  

Packing…IMG_20140709_204005Food packed: Alt Lara bars, rice crackers, small peanut butter squeeze packs, 1 block of shelf stable tofu and spices to make tofu scramble.  :)

Dinner:2014052895184936Japanese-Place-Vegetable-Plate with Nathan’s Uncle!

We really wanted dessert afterwards…but we were so so full.  …so that was all we ate! I’ll be heading out of town shortly after you read this…so I may be slow-to-reply-or-read this week..but click here to read other Wednesday eats and we’ll catch back up tomorrow with Thinking Out Loud Thursday!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Butternut Squash Risotto [In the Rice Cooker or Instant Pot] [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 15, 2014, no comments

Risotto is a pretty awesome rice dish.  The truth, though, is that I would probably never make it if I had to make it the traditional way, which involves stirring, and an abundance of time. Luckily I have two devices that will make risotto for me: my Zojirushi Rice Cooker and my Instant Pot.  The latter has become my favorite as of late because it is oh so fast.  Risotto in 15 minutes, almost completely hands off?  < It can do that. 

My go to – typical risotto recipe is my Mushroom Risotto, which I first started making in the rice cooker before I had the Instant Pot.  I make it a lot.  So much, in fact, that I decided it needed a bit of a change.  And – with summer here to stay, I figured some nice CSA vegetables would go nicely into a risotto.  Butternut Squash Risotto [Vegan/Gluten Free]I chose butternut squash in this risotto because … well, it’s what I had in the fridge.  I also am seriously in love with how perfectly the Instant Pot cooks the butternut squash.  < for real…as you’ll see again next week.  You can really use this as a base and switch the vegetables out however you’d like.  Butternut Squash Risotto [Vegan/Gluten Free]Arboria rice is a special kind of short grain rice. It’s known for being firm and creamy.  It also blends well with just about any flavor you throw at it.  I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world.  This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it.  Any other type of rice won’t make ‘risotto’ in this recipe.  

So, are you ready to make a wicked fast dinner?  Let’s hop to it.  Butternut Squash Risotto [Vegan/Gluten Free]

Butternut Squash Risotto
Write a review
Print
Ingredients
  1. A dab of oil for sauteing the vegetables
  2. 1/2 a cup of chopped onion
  3. 3 cloves of minced garlic
  4. 1 red bell pepper, diced
  5. 2 cups of peeled and diced butternut squash
  6. 1 + 1/2 cups of arborio (risotto) rice
  7. 3 + 1/2 cups of vegetable broth
  8. 1/2 a cup dry white wine
  9. 1 package of white mushrooms (8 oz)
  10. 1 teaspoons salt
  11. 1 teaspoon black pepper
  12. 1/2 teaspoon coriander
  13. 1/4 teaspoon oregano
  14. About 3 cups of greens - I used a spinach, kale and chard mixture
  15. 1 large handful of parsley
  16. 1 + 1/2 a tablespoon nutritional yeast
In the Rice Cooker
  1. Turn your rice cooker on, but leave the lid open
  2. Add the oil to the rice cooker and let it heat while you prep the ingredients
  3. Add the onions, garlic, red bell pepper and butternut squash and stir to soften. They won’t brown, but they’ll get slightly soft
  4. Add the Arborio rice, stir well again
  5. Add the wine, vegetable broth, mushrooms, salt, pepper, coriander and oregano, stir well
  6. Close the rice cooker lid and restart the cooking timer (for mine I have to click ‘reset’, and then ‘cook’ again)
  7. Let the rice cook for the prescribed cycle, when complete, stir well
  8. Transfer into a serving bowl and stir in: greens, parsley and nutritional yeast and black pepper. Stir well. It will thicken after a few minutes.
  9. Serve warm
  10. Store any leftovers in an airtight container, once cooled completely.
For cooking in the Instant Pot
  1. Using the saute feature, heat the Instant Pot with a bit of oil
  2. Add the onion, garlic, bell pepper and butternut squash and saute for about 3 - 5 minutes or until starting to brown
  3. Add the rice, and stir well.
  4. Add the vegetable broth, wine, mushrooms, salt, black pepper, coriander and oregano and stir well.
  5. Close the lid and put the pressure valve to "sealed"
  6. Click "manual" and reduce the time to 5 minutes
  7. When Instant Pot finishes, carefully release the pressure immediately
  8. Stir in greens, parsley and nutritional yeast and let sit for about 5 minutes to thicken
  9. Serve warm
  10. Store any leftovers in an airtight container, once cooled completely.
Adapted from A Recipe by Rachel Cotterill
Make Real Food http://makerealfood.com/
 I shared this recipe on GFE’s gluten free Wednesday.  Click here for other Gluten Free Recipes. 

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Total Shameless Plug… < New Earrings on my Etsy Shop!

by Chelsea @ Make Real Food on July 12, 2014, no comments

Did you guys know that I sell crafty things on an Etsy Shop?  < Don’t feel bad if you didn’t.  I haven’t been adding new stock for a while.  Over Christmas my stock turned over four times in two weeks and I was a wee bit overwhelmed.  I stocked everything back up after Christmas and then stopped replacing stock as it sold.  

I decided this week to make some new pretties for the shop, so I thought I would do a totally shameless plug here for the new earrings I added.  

These button earrings are pretty awesome.  I love how fun they are, and they just add the perfect pop to any outfit.  Below are some pictures of my latest additions, but there are more (and other items!) on the shop.  :)Earrings from Stroh Many Stitches on Etsy(Did you see those cat ones?  IN.LOVE with that fabric.  :) )

Anyways…See you guys next week! :)

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Thinking Out Loud Thursday : 07/10/2014

by Chelsea @ Make Real Food on July 10, 2014, no comments

Each week Amanda [Running with Spoons] hosts Thinking Out Loud Thursday. A chance for us to do some brain-dump blogging. And to hang out with fun people.

thursdaysHappy July…10th! < What is happening?! July just keeps coming.  

Remember last week how my body went into major winter mode and wanted to KNIT.ALL.THINGS? It was apparently predicting the future.  Over the weekend night time temperatures were in the low 40s.  Yeah.  Forties.  Fahrenheit.  That’s like…5(??) degrees Celsius.  I watched the fireworks in a sleeping bag.  Don’t judge.  It was cold.  :) 20140705_211725

Late-Fall temperatures do lend themselves to Lunch Time summer runs.  Because.That.Was.The.First.Moment.It.Was.Warm.Enough.To.Wear.Shorts. < Yep.  

Don’t worry about us, though.  We are back to the mid 70′s today, and 80′s tomorrow.  :) 

This week has been all about frantic-packing-mode.  I tried to make you a DILT vlog about it, but failed miserably.  This time next week I’ll be on a plane to my grandparents for a long weekend.  But, I have to pack this week, because my Mum is driving there this weekend (and then I’m riding back with her next weekend), so I’m sending my suitcase and all my stuff with her.  Flying on a plane with just my purse?  Super excited.  Trying to pack for a 100+ degree weather long weekend a week in advance?  Struggling.  But, by the time your read this, I should be packed.  

Knitting = still happening.  I’m stuck on socks.  I’ve finally graduated from making-socks-that-are-really-thick-that-I’ll-never-wear, to making socks the real way, with super thin sock yarn.  < Which, I’m finding, takes forever.  Maybe this is why I abandoned socks a while back?  :)

Can we just take a moment to nominate this to cutest cat in the world award?IMG_20140708_135743See that head squished into the blanket?! And all stretched out relaxin’ all cool?  < Yeah.  That cat.  Seriously. 15.5 pounds of CUTE.  

Speaking of cats.  This = so true.IMG_20140703_084556^ Our cat.  110%.  Mr. Personality. 

Do you get super sad when you finish binge watching a season of something on Netflix?  We just went through all of the seasons of House.  And now I feel like I’m missing a part of my life.  It’s over.  So sad!Capture

Uhm.  Why is my brain super mushy?  I think I’m going to stop the ramble-y post now.  You can click here to read other Thursday thoughts and I’ll be back around next week!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

What I Ate Wednesday : 07/09/2014

by Chelsea @ Make Real Food on July 9, 2014, 4 comments

Last weeks Wednesday eats are brought to you through special funding from the ChelseaEatsLotsOfLassagna Fund.  You’re welcome.


Sometime-Early-But-A-Little-Later-Than-Usual-Because-I-Overslept – Breakfast2014070295092722Raspberry – Vanilla Tea.  < I have recently re-fallen in love with Tea.  I actually have an addiction to buying tea.  But drinking it comes and goes.  I’ve been reading a book based in England, though, and geez they drink a lot of tea.  :)  I’ve started making it at work in the mornings with 1/2 a jar of hot water and 1/2 a jar of room temperature water so that I can drink it right away instead of waiting for it to cool.  I also ate the typical rice-crackers-with-peanut-butter and soy-yogurt-with-cinnamon, but you guys may be sick of looking at pictures of those. :)

Later-Than-I-Liked-Because-of-a-Meeting-So-I-Ate-It-Before-Photographing – Lunch20140702_124229…Or, those are the empty lunch containers.  What was in it?  Spinach and Mushroom Ragu Lasagna + Salad.  It really looked something more like this…minus…the casserole dish and all.Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

Afternoon-Bribe-To-Run-A-Report-I-Didn’t-Feel-Like-Doing – Snack2014070295145738Yeah.  That happened.  I went and bought it and put it beside my computer monitor and only allowed myself to eat it once I finished the report.  :)

Post-Work-You-Ate-Too-Much-Sugar-And-Need-A-Pre-Dinner-Snack – Snack Part 22014070295184909Toast, with peanut butter.  But that picture doesn’t have peanut butter.  Because I ate the toast before I took a picture.  :)

Dinner-Couldn’t-Come-Soon-Enough-Because-Guess-What-I-Get-To-Eat-More-Lasagna – Dinner2014070195194044Sorry for the ugliness of this picture.  This dinner was actually delicious.  And..a repeat of lunch.  :) Sorry.NotSorry.  Salad, Lasagna, bread with earth balance and garlic powder.

Post-Dinner- (actually right now while writing this)- Dessert2014-07-02_18.56.59 2014070295184712Chocolate Chips and Sugar Plum (yes, I know it’s Christmas) tea.  Only…

IMG_20140702_185830I got really excited to take a picture of the tea for you guys and actually forgot to put the tea bag in.  Didn’t realize it until I’d waited a while for it to steep.  You know what you get when you forget to add a tea bag to hot water?  You get hot water.  That’s it.  Bahhaha.  I reheated the water and added a tea bag.  < And got more chocolate chips.  And all was saved. 

So…Those were my Last Wednesday eats.  I hope you’re having a great week, and I’ll see you tomorrow for Thinking Out Loud Thursday! If you want to see other Wednesday eats, you can click here

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 8, 2014, 6 comments

Make.This.Lasagna.Right.Now.Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]Let’s just talk about it for a second:  

Spinach sauteed in garlic – Check.  White wine mushroom ragu simmered to perfection – Check.  Chunky tomato sauce that just gives a hint of tomatoey-ness (yeah.  That’s a word) – Check.  Tinkyada Gluten Free Lasagna Noodles? – Yep, you bet.  And..And..Tofutti Ricotta?  < Uh huh.  Then baked to a bubbly golden perfection?  Oh gosh.  Just … just give me a second while I go eat the ENTIRE pan. Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

The fun part about this lasagna is that the tomatoes play a much smaller role than in most marinara – heavy lasagna recipes.  They just blend in perfectly in the background of mushrooms and creaminess.Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]And…speaking of creamy…that Tofutti ricotta.  Geez.  < After my own heart, it is. Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free] The recipe may seem to have a lot of steps, but really it didn’t take long to put together.  I got the ragu, spinach and noodles all going at once while I stirred up the tomato sauce and preheated the oven.  Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]After that…you just have to wait patiently while it bakes.  Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free] Are you ready to make it?!Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

Spinach and Mushroom Ragu Lasagna
Write a review
Print
Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Ingredients
  1. 1 box of lasagna noodles (10 oz) (I used Tinkyada Gluten Free)
  2. 1 recipe Mushroom Ragu (link below)
  3. 1 can diced tomatoes
  4. 1 can tomato sauce
  5. 1 teaspoon Italian seasoning
  6. Black pepper to taste
  7. Paprika to taste
  8. 1 large pinch of nutmeg
  9. 3 cups of raw spinach
  10. 4 cloves of garlic, minced
  11. 1 container of Tofutti Ricotta
Instructions
  1. Preheat the oven to 425 degrees
  2. Prepare a 9x13 casserole dish by greasing the inside
  3. Cook noodles according to package directions, rinsing with cold water when done
  4. Meanwhile, prepare the mushroom ragu (or prepare in advance)
  5. While noodles and ragu are cooking mix: diced tomatoes, tomato sauce, Italian seasoning, black pepper, paprika and nutmeg together in a large bowl
  6. Meanwhile, saute the 4 cloves of garlic. Once brown, add the spinach and cook until just wilted but still bright green. Add it to the tomato sauce and mix well. Set aside.
  7. Once the noodles, ragu and tomato sauce/spinach are ready it's time to layer the lasagna!
  8. Spread a thing layer of the tomato/spinach sauce onto the bottom of the pan, then layer in this order: noodles, 1/2 of the ricotta, mushroom ragu, noodles, tomato/spinach sauce, mushroom ragu, noodles, and finally the second half of the ricotta.
  9. Cover loosely with tinfoil (leave it loose on top so the ricotta will not stick) and bake for 30 minutes.
  10. Remove the tinfoil and bake for another 15 minutes uncovered, or until bubbly throughout.
  11. Let sit for at least 10 minutes before serving.
  12. Serve warm. Store any leftovers in an airtight container.
Adapted from Food Network Spinach Lasagna With Mushrooms
Make Real Food http://makerealfood.com/

Mushroom Ragu recipe - click here. 

This recipe was shared on GFE’s gluten free Wednesday roundup.  Click here to see other gluten free recipes!

P.S. - 

We should be friends! Find me on Twitter and Facebook

Note – in order to help support the costs of blogging, my site occasionally contains affiliate links.  When this happens – everything costs the same for you, but I get a little income as well.  Thanks!

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: