Chilibean Stew/ Casserole.

This is a casserole I use for filling in my hot pockets, as breakfast beans or as dinner served with rice.

Ingredients:

1 can crushed tomatoes

4 tbls. tomato paste

4 tbls. ketchup

2 tbls. mixed herbs (oregano, thyme, basil)

2 tbls. red chilipowder

400 gr. blackbeans. preboiled. ( use your favorite beans.)

200 gr. corn

1 chopped onion

5-6 mushrooms, sliced

1 half,green chili. finely chopped.

3 cloves of garlic, minced.

Sauteé the onions in a pan until “shiny”. add chili, mushrooms and garlic. sauteé for another minute.

Then add the spices.

Stir a bit more before you add crushed tomatoes, ketchup and tomato paste. Add some water if the sauce feels too thick.

let the sauce simmer until the bitter taste from the tomato paste is gone. You can use some sugar if it gets too tangy. Season with salt and pepper to Your liking. Now add Beans and corn and simmer for another 5-10 minutes, or until the sauce has thickened. 

You are ready to Eat! 

This is a base recipe, and I would appreciate if you made it your own by adding other spices or beans/lentils.

Other spices I use is: ground cumin, rosemary, cilantro, chipotle, smoked paprika among others.

Enjoy!!! 

Vegan Lasagna.

Vegan lasagna

This is an all time favorite in our house.

Easy to make, and tastes great.

You`ll need :

3 cans of crushed tomatoes

pasta plates

aprox. 5  fresh tomatoes (depending on size)

1 cup of cashew nuts, crushed.

3-4 mushrooms

1 can corn

1/2 zucchini finley slized

250 g of firm tofu

dried oregano

dried basil

dried thyme

fresh garlic

salt

black pepper

nutritional yeast

First preheat oven to  220 C

Then you need to make the tomato sauce:

mix crushed tomatoes with 3-4 cloves of fine chopped garlic, 1tbls. oregano, 1 tbls basil and half a tbls of thyme.

use a blender or a whisk, whatever you prefer. No need to cook this sauce. When mixed, season with salt and pepper to Your liking.

Second step: season the tofu with the same herbs as the sauce. I just use my hands to break  it up a bit. slice the     mushrooms

Making the lasagna:

I guess most people get the basic idea of making a lasagna, but here we go:

Spread a layer of tomato sauce on the bottom of your casserole dish. Then add a layer of pasta. On top of that, add a layer of tofu, corn, zucchini and mushrooms. finish with tomato sauce. Repeat this until Your dish is almost full.

Slice the fresh tomatoes, and add them as the final layer to your lasagna. Finish by sprinkling the chrushed cashew nuts and nutritional yeast. Cover the lasagna with aluminum foil before putting it in the middle of the oven. Bake for 15-20 minutes before removing the foil. Then bake the lasagna until the topping becomes golden brown. Take the dish out and let it rest for 10 minutes and You are ready to eat

Note: this is a basic recipe, and I urge You to add other ingredients you may like. I´ve tried it with broccoli for instance: good luck and enjoy your meal.:)))