Gluten Free Vegan Gobi Manchurian

Cauliflower Manchurian

Brandon
Brandon

It’s summertime! Which means a time for potlucks, picnics, and really just about any type of gathering that you are expected to bring a dish of your own to share. There sets in the panic — the share. What if they’re all vegan? You don’t want to bring a turducken to the box social! I’ve got the perfect Gluten-Free AND Vegan dish guaranteed to be a huge hit at your next mutual gathering of food consumption with like-minded individuals.

Continue reading “Gluten Free Vegan Gobi Manchurian”

Vegan Lasagna

Vegan Lasagna

A Natural Approach with Cheryl - www.cobornsblog.com
Cheryl

First off I should begin by telling you that I am not a vegan. I am not even a vegetarian. We’re talking full on carnivore over here. So when I was first given this assignment I thought I should beg off and let someone else tackle this subject. But then again I am always up for a challenge. I have several vegan friends and have made more than a few vegan dishes in my life. Plus, I respect the vegan choice.

Within days of being given this assignment three people shared their Vegan Lasagna recipes, along with offers to make them and take pictures. So here I am writing for the challenge and the learning and teaching experience it provides.

Veganism and vegetarianism are different in many ways. Simply put, the vegan follows a more strict diet by choosing only plant-based foods, whereas a vegetarian might be a consumer of some animal-based products. I will attempt to define a vegan for you all—hoping that while it may not be a complete encyclopedic definition, it will at least be a street level accurate one.

Donald and Dorothy Watson coined the term “vegan” in 1944 when they, among others, co-founded the “Vegan Society”. A registered charity, “The Vegan Society” continues to this day to, “advance veganism in a positive and significant way”.

A Harris Interactive telephone survey conducted in 2011 concluded that approximately 5% of the U.S. adult population is vegetarian, and only about half of that 5% are vegans. To celebrate this minuscule population, World Vegan Day is celebrated every year on November 1.

There are different levels of veganism. A dietary vegan chooses to refrain from eating animal products, not just meat, but also all animal derived products such as eggs and milk. An ethical vegan not only abstains from eating animal products but also from the use of animal products in any way, such as leather or wool clothing, animal derived vitamin supplements (like fish oil) & bee products (like beeswax), to name a few. An ethical vegan would also reject the use of products that use animals for testing.

Often a person would choose to be a vegan for health choices, to avoid chronic disease like cancer, heart disease or neurodegenerative diseases such as Alzheimer’s. Sometimes the choice is made for them as their own bodies have issues with certain products. This creates problems such as allergies or inflammation. Other times a person may choose to avoid eating animal products because they don’t like the taste. But I think most often the choice is a highly personal and ethical one. As one friend of mine put it, “I would never eat or use anything that is derived from something that has a face.”

All of us eat vegan dishes with most meals and find them quite tasty. Who doesn’t love a baked potato? Or a carrot? Especially when it is fresh from the ground. A vegan simply chooses not to eat all the things that surround these great garden side dishes.

I have never met a vegan whose life isn’t full of strong and educated conviction. Whether their diet is dictated by choice or need, the vegan is a very aware consumer and I have high regard and much respect for the person that lives this lifestyle.

If you are interested in learning more about the vegan lifestyle I would suggest the following websites to get you started:
www.vegansociety.com
www.vegan.org
www.vrg.org

Now for some awesome Vegan Lasagna Recipes!

WandasGlutenFreeVeganLasagna

Wanda's Gluten Free Vegan Lasagna
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 2 Cups Shredded Daiya Mozzarella Cheese
  • 1 (10 ounce) Package Rice Lasagna Noodles, uncooked
  • ½ Cup Soy or Rice Milk
  • 2 (12 ounce) Vegan Sour Cream
  • 2 (8 ounce) Vegan Cream Cheese
  • 1 (10 ounce) Package Frozen Chopped Spinach, thawed
  • 8 Ounces Shredded Carrots
  • 1 Cup chopped Zucchini
  • 1 Cup chopped Yellow Squash
  • ½ Cup Vegan Parmesan Cheese
Instructions
  1. Preheat oven to 350ºF
  2. Coat a 9x13 inch lasagna pan with cooking spray.
  3. In a large sauce pan heat milk, sour cream and cream cheese. Add in spinach, zucchini, yellow squash, carrots.
  4. Mix and heat until milk and cheeses are well blended.
  5. Place a thin layer of sauce mix on the bottom of the pan.
  6. Place one layer uncooked noodles.
  7. Layer the sauce, sprinkle ½ cup of daiya mozzarella cheese.
  8. Repeat 2 more times.
  9. On the 4th and final layer, put noddles on and top with remaining daiya cheese. Cover the dish tightly with aluminum foil sprayed with cooking spray side down.
  10. Bake for 50 to 60 minutes.
  11. Remove from oven, uncover, and sprinkle parmesan cheese over the top.
  12. Place the uncovered dish back into the oven for 15 more minutes.
  13. Let cool 15 minutes or until ready to serve.

 
Cara's Grandma's Vegan Lasagna
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Zucchini Mixture
  • 4 Cups thin sliced Zucchini
  • 1 Cup chopped Onion
  • ¼-1/2 Cup Vegan Butter, such as Earth Balance Buttery Spread
  • Spices
  • 2 Tbsp. Dried Parsley
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Basil
  • ¼ tsp. Oregano
  • Other Ingredients
  • 3 tsp. EnerG Egg Replacer
  • 4 Tbsp. Water
  • 8 oz. Vegan Shredded Cheese, such as Daiya Mozzarella Styles Shreds
Instructions
  1. Add the ingredients from the Zucchini Mixture Ingredients section together (Zucchini, Onion & Vegan Butter.)
  2. Cook Zucchini Mixture over medium heat on the stove for 10 minutes.
  3. Next, add the Spices Ingredients together and stir them to be sure they blend well.
  4. Mix the Spices into the Zucchini Mixture.
  5. Then, combine the EnerG Egg Replacer, cheese and water together.
  6. Add the EnerG Egg Replacer, Cheese and water mixture to the Zucchini Mixture that now has the Spices included.
  7. Pour mix into a 12x8 Baking Pan.
  8. Bake for 18-20 minutes.
  9. Let stand for 10 minutes.
  10. Enjoy!

 

And for some other truly tasty Vegan Recipes you can check out these links below:
www.ohsheglows.com
www.vegweb.com

Cheryl
Coborn’s Natural Foods Manager
Clearwater, MN

Click Here for more articles written by Cheryl

A Natural Approach with Cheryl - www.cobornsblog.com

 

Fresh Garden Veggie Recipes

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

Well it’s the second week of August and realization usually kicks in for me that the summer is almost over. Where did it go? And why can’t winter fly by that quickly?

I love to have a garden every year but towards the middle of August, I start to wonder what in the world am I going to do with all the fresh vegetables. I wait for fresh cucumber salad every year and I have them at every meal. Now each time I see a cucumber I scream!! Please no more! I’ve given away cucumbers and tomatoes at work and to all my friends and neighbors and the worst part is they are bringing me their cucumbers and tomatoes now and I don’t have the heart to hurt their feeling by saying no.

I know that if anyone of you has a garden you are in the same situation, looking for a home for those sweet cucumbers and tomatoes.  So I started digging through my recipes and thought I would share a couple of them with you.

Refrigerator Pickles

Refrigerator Pickles
Serves: 24
 
Ingredients
  • 6-cups thinly sliced cucumbers
  • ½-cup shredded carrots
  • 2-small onions, sliced
  • 1-cup sugar
  • 1-cup white or cider vinegar
  • 2-T. salt
  • 1-T. chopped fresh or 1-tsp dried dill weed
Instructions
  1. In a mixing bowl layer the cucumbers, onions and carrots. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
  2. Cover and refrigerate at least 24 hours but no longer than 2 weeks.

BalsamicBruschetta

Balsamic Bruschetta
Serves: 8
 
Ingredients
  • 8-Roma tomatoes, diced
  • ⅓-cup fresh basil, chopped
  • 2-cloves garlic, minced
  • 1-T. balsamic Vinegar
  • 1-tsp. olive oil
  • ¼-tsp kosher salt
  • ¼-tsp. black pepper
  • ¼-cup shredded Parmesan cheese
Instructions
  1. In a bowl, toss together the tomatoes, basil and garlic. Mix in the balsamic vinegar, olive oil, kosher salt and pepper. Serve on toasted bread. Sprinkle with shredded Parmesan cheese.

These two recipes are extremely easy and give the cucumbers and tomatoes a variety of different tastes that I so needed.  Enjoy…I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

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www.cobornsblog.com - Family, Friends and Food with Jayne

5 Ways to add Beans to your Diet!

Beans are good for you! Are you getting enough in your diet? Learn more at cobornsblog.com

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

You may have heard that beans are good for you! I’m here to reiterate that message and put some extra emphasis on that statement. Beans are AMAZING for you and you should try to incorporate them as often as possible.

Why? Beans are an excellent source of fiber, protein, and iron.  They are unique from other proteins sources such as animal products because they have fiber – a nutrient that is lacking from the average American diet. Oh, and I almost forgot to mention, my favorite benefit, they are so cheap! People tell me all the time, I can’t afford to eat healthy because it costs more! Not always the case and here is a great example of that – I’m referring to chickpeas (garbanzo beans), black beans, navy beans, pinto beans, cannellini beans, aduki beans and kidney beans NOT green beans.

Buying a variety is best as they have slightly different nutrients and different tastes so it depends on the recipe and what the recipe calls for.

As far as nutrition it is best to buy beans in all different forms canned and dried. Note that canned is just as nutritious as dried.  The main concern will be the added sodium, but if you buy no salt added or reduced sodium that takes care of the salt.  Even if you buy regular canned beans, draining and rinsing the beans for 2-4 minutes reduces the sodium by up to 41%.  Buying canned is so much more convenient as you don’t have to cook them and you will probably eat them more often thus reaping their nutritional benefits as compared to if you have to cook them each time.

Here are my top 5 ways to add more beans to your diet!

5 ways to add beans to your diet - www.cobornsblog.com

Here are a few of my favorite recipes to get you started! And, of course, I had to add the recipe for black bean brownies!

Fudgy Black Bean Brownies

Fudgy Black Bean Brownies - www.cobornsblog.com #Vegetarian

Fudgy Black Bean Brownies
Serves: 16
 
Ingredients
  • 15 Oz. Can Black Beans, drained and rinsed
  • 3 Large Eggs
  • 3 T. Canola Oil
  • ¾ Cup Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • ½ tsp. Peppermint Extract (optional)
  • ½ tsp. Baking Powder
  • Pinch of Salt
  • ½ Cup Mini Semi-sweet Chocolate Chips, divided
Instructions
  1. Preheat the oven to 350°F.
  2. Lightly oil or coat an 8×8-inch baking pan or dish with nonstick cooking spray and set aside.
  3. Place the black beans in the bowl of a food processor and process until smooth and creamy.
  4. Add eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder and salt.
  5. Process until smooth.
  6. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  7. Pour the batter into the prepared pan, smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
  8. Bake 30 to 35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
  9. Cool in the pan before slicing into 2-inch squares.

 

Quinoa Salad with Black Beans and Mango

Quinoa Salad with Black Beans and Mango Recipe - www.cobornsblog.com #Vegetarian #Vegan

Quinoa Salad with Black Beans and Mango
 
Ingredients
  • 1 Mango, peeled and diced small
  • 1 Red Pepper, seeded and diced as small as you can get it
  • 1 Cup Scallion, chopped
  • 1 Cup Fresh Cilantro, chopped
  • 2 T. Red Wine Vinegar
  • 2 T. Grapeseed Oil
  • ¼ tsp. Salt
  • 2 Cups Quinoa, cooked and cooled
  • 1½ Cups Black Beans, drained and rinsed (a 15-ounce can)
Instructions
  1. Combine mango, red pepper, scallions, and cilantro in a mixing bowl.
  2. Add the red wine vinegar, grapeseed oil, and salt and stir to combine.
  3. Add the quinoa and stir until everything is well incorporated.
  4. Fold in the black beans.
  5. Serve immediately or let it sit for a bit to let the flavors meld.
Notes
Dietitian’s Tip: The reason you want to rinse the beans is to get rid of the excess salt and sodium.

 

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus - www.cobornsblog.com

Roasted Red Pepper Hummus
 
Ingredients
  • 15 oz. Can Chickpeas / Garbanzo Beans, rinsed
  • ⅓ Cup Tahini
  • ¼ Cup Lemon Juice
  • 2 T. Olive Oil
  • 2 Cloves Garlic, crushed
  • ½-3/4 Cup Roasted Red Peppers
Instructions
  1. In a food processor, combine beans, tahini, lemon juice and olive oil.
  2. Process until smooth.
  3. Add red peppers and garlic until desired consistency.
  4. Garnish with parsley.
  5. Serve warm or cold with pita bread or toasted pita chips or fresh vegetables.

Quinoa Black Bean Burgers

Quinoa Black Bean Burgers - www.cobornsblog.com

Quinoa Black Bean Burgers
Author: 
Serves: 5
 
Ingredients
  • 1 (15 oz) Can Black Beans, rinsed and drained
  • ¼ Cup Quinoa
  • ½ Cup Water
  • ½ Cup Bread Crumbs
  • ¼ Cup Yellow Bell Pepper, minced
  • 2 T. Minced Onion
  • 1 Large Clove Garlic, minced
  • 1.5 tsp. Ground Cumin
  • ½ tsp. Salt
  • 1 tsp. Hot Pepper Sauce (such as Frank's RedHot®)
  • 1 Egg
  • 3 T. Olive Oil
Instructions
  1. Bring quinoa and water to a boil in a saucepan.
  2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
  3. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  4. Mix quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
  5. Form black bean mixture into 5 patties.
  6. Heat the olive oil in a large skillet.
  7. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

 

Peace and Wellness,
Ashley
Coborn’s, Inc. Supermaket Registered Dietitian

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Eat Healthy Shop Smart with Ashley - www.cobornsblog.com

Entertaining over Breakfast

Egg Bake Recipe - www.cobornsblog.com

www.cobornsblog.com - Plan the perfect party!
Mary

There are many occasions in which guests may be at your house for breakfast or brunch including: Easter, Baptism, First Communion, Baby or Bridal Shower, or even a Wedding Gift Opening. Whatever the celebration, there are many breakfast options.

My favorite breakfast menu includes an egg bake (see recipe below). This one has meat, but you can also do a vegetarian style if you desire.  I would also be sure to include a side of fresh fruit like pineapple, grapes, melons and strawberries if in season.  That is when they taste the best! Along with that I would include a mini muffin or Danish with juice; it doesn’t have to be orange juice, and coffee.

It is very important to keep your hot foods hot and your cold foods cold, not just for food safety, but also to keep the integrity and quality of the food at its best.  If you like to prepare your egg bake the night before, keep it in the fridge and put it in the oven to cook right before it is served.  With the fruit, be sure to keep it cool and crisp in the refrigerator until it is time to eat. While the dishes are out on your table you can keep the egg bake covered and a bowl of ice under the fruit.  Keep coffee hot in a carafe.

I would be happy to assist you with any of your questions regarding hosting a meal.  You know how to reach me. Or if you prefer, Coborn’s is always more than happy to cater for your special events.

Egg Bake
Serves: 18
 
Ingredients
  • 18 Eggs, whipped
  • 6 Cups Milk
  • 1 tsp. Mustard (prepared)
  • 1½ Lbs. Meat, cooked - Sausage, Bacon or Virginia Baked Ham, diced
  • 4 Cups Shredded Cheddar Cheese
  • 9 Slices White Bread
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl mix whipped eggs, milk, mustard, cooked meat, 2 cups cheese and vegetables of your choice.
  3. Spray the bottom of a 13"x9" pan with cooking spray.
  4. Layer bread on bottom of pan, covering bottom.
  5. Pour egg mixture over the bread.
  6. Top with Salt and Pepper and add remaining cheese.
  7. Bake uncovered for approximately 35 minutes (can cover if it gets too brown)
Notes
Add to your liking: Mushrooms, Green Onions and/or Green Peppers (do NOT use any frozen vegetables)

Egg portion can be prepared the day before and refrigerated.

Bon Appetite!
Mary
Coborn’s Catering Manager, Sauk Rapids, MN

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Great Gatherings with Mary - www.cobornsblog.com