Month: June 2017

Winter has come back for a quick hello, it made me think of a warm comfort food dish for today.

I didn’t grow up eating pierogies but found out how good they are when I had them home-made as an adult. I love lasagna and enjoy a good pierogie so this a great marriage of the two.

Vegetarian bacon ( made from tofu or  store bought)

6-8 medium Potatoes

9 Lasagna noodles

2 cups of Cheddar Cheese or per your taste

1 small onion or 5 green onions

2-3 cloves of garlic

Milk, Greek yogurt, chives for making the mashed potatoes

 

Wash, peel and cut potatoes, cook them until done. Drain and return potatoes to the pot mash them adding the milk, Greek yogurt, chives and butter. You want them nice and creamy.

While the potatoes are cooking dice onion and garlic, crumble vegetarian bacon in pan. Cook until onion is clear and bacon is done.

In another pot cook lasagna noodles per package directions

To assemble you will need a 13×9 lightly greased pan.

Spread the mashed potatoes on the bottom of pan place cooked lasagna noodles on top of mashed potatoes, spread onion, garlic bacon mixture on the noodle then sprinkle with cheese. Continue layering until last noodle then spread the remainder of the mashed potato on top and sprinkle with cheese.

Bake at 350 for 35-45 minutes

 

 

 

 

 

 

I can’t believe it is June! I enjoy this month so much. All the fruits and vegetables at the farmers markets make it a great time to try new fresh and so very easy recipes, plus it is nice enough to enjoy the summer weather, unlike the dog days of summer.

I have found  I really enjoy roasted beets. I never thought I would like them as much until I tried a fellow bloggers (Cooking with a Wallflower) Roasted Beet and pasta dish.

I combined my new love of roasted beets with roasted chickpea and that is how todays recipe came together.

 

To Roast Beets:

Beets

Coconut oil

Sea salt and pepper to taste

Wash and slice beets, Place clean beets on a cookie sheet that is lined with foil or parchment, this will save your cookie sheet from becoming a beautiful color. Pour coconut oil on them (just enough to coat) then sea salt and pepper.

Bake at 400 for 30-40 minutes

Roasted Chickpea:

1 12oz can of chickpea ( washed and drained)

Turmeric, Curry, Sea salt, pepper and garlic powder per your taste

Coconut or Olive Oil

Place chickpeas on cookie sheet coat with oil add seasoning.

Bake at 400 for about 30 minutes

I roast both together but checking about half way through incase you need to stire the chickpea or flip the beets. While roasting the veggies I make a quick dressing from some hummus.

Hummus dressing:

1/2 cup Hummus

1-2 Tablespoon of diced garlic in oil

1-2 Teaspoon of lemon juice

1 Tablespoon of soy, almond or cashew milk

Mix all together keep refrigerated

I know this might sound like a lot of prep work but its worth it. I like to do it all ahead of time so when I come home and need a fast dinner I just get it all out then assemble the pita pocket, top with hummus dressing and nuts.

Pita bread ( I use flax, oat bran and whole wheat )

Roasted Beets and Chickpeas

Shredded Lettuce ( I like a nice assorted spring mix )

Jicama ( pealed and diced)

Tomato (diced)

Mixed nuts

Hummus dressing