Zucchini and Three Bean Soup

I hope everyone had a great MoFo! I know I did. I discovered lots of great new vegan blogs, made some friends, and even won some stuff! I'm an Irish girl, but I am ironically and very notoriously unlucky. October 2012, however, was my lucky month! I won a free pint of Nada Moo, a free tub of Earth Balance butter, and three (seriously, THREE!) new cookbooks. How awesome is that?! 

Here's the list of my new cookbooks, and the respective blog from whence they were won:

• World Vegan Feast from Robin Robertson's website. Robin writes a ton of great vegan cookbooks too, by the way! When I got an email from her telling me I won the book, I felt like I was being contacted by a bona fide vegan celebrity.
• Vegan Sandwiches Save the Day from Vegan Crunk. The adorable Bianca, who writes Vegan Crunk, just put out a cookbook called Cookin' Crunk - I can't wait to get my hands on it!
• The Ultimate Allergy-Free Snack Cookbook from Made Just Right. I also won a free tub of vegan butter from this rockin' website. Yawp!

Okay, okay. That's enough braggin'. Here's the recipe...

I have a jalapeno pepper plant growing in my front yard and, even though it's fruit is probably flavored by the car pollution streaming off the heavy traffic on the street in front of my house, I really love to stick jalapenos into anything that will complement them. And I want to use up the last of my peppers before winter comes! One can only eat so much pico de gallo...

1 tablespoon olive oil
1 yellow onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, crushed and minced
4 cups vegetable broth
1 tablespoon Homemade Taco Seasoning
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
2 15-ounce cans diced tomatoes, undrained
2 large zucchini squash, chopped
1 bunch fresh cilantro leaves, coarsely chopped
Salt and pepper, to taste

Optional Additions:
1 pound extra firm tofu, cubed and pan-fried
4 links Tofurkey Italian Sausage, sliced and pan-fried

• Pre-heat a large pot. Add oil and let the oil heat up. But not too much! You don't want it to start smoking. 
• Add onion, jalapeno, and garlic. Sautee for several minutes, until veggies are tender and your kitchen starts to smell amazing.
• Add broth, seasoning, beans, and zucchini. Bring soup to a boil, stirring occasionally.
• Reduce heat and add cilantro.
• Cover and allow to simmer on medium-low heat for a half hour to an hour, tasting occasionally to check for flavor. 
• Add more seasoning if you wish, but keep in mind that this makes a huge pot of soup, so a whole bunch of it is likely going to go in your fridge. And, as it sits, the seasoning and spices get more intense. It will be much more spicy on Day Two than it was on Day One. Just giving you fair warning!
• If you're going to add one of the optional ingredients, wait to do so until just before serving.
• Tastes great with a side of vegan-buttered baguette.
• Enjoy!

Stringy Zucchini and Squash Pasta

1 pound of your favorite stringy pasta (I used fettuccine in this batch), cooked
2 Tbsp vegan butter (Earth Balance preferred)
1/4 C extra virgin olive oil
5 cloves garlic, minced
1 medium zucchini, shredded
1 medium yellow squash, shredded
1/2 tsp lemon juice
1/2 to 1 C nutritional yeast, to taste
(Any combination of your favorite Italian seasonings will work. Here's what I used...)
1 Tbsp all-purpose Italian seasoning
1/4 tsp onion powder
1/4 tsp basil
salt and pepper to taste
dash cayenne pepper

• While your pasta is boiling away merrily, heat your olive oil in a large skillet. When it's nice and hot, but not so hot that it's smoking (big no-no!), toss in your garlic and saute for a minute or two, until it starts to just barely change color. 
• Add your squashes, lemon juice and seasonings (except the "nooch") to the skillet and saute until squashes are soft and most of the water has evaporated, about 7 to 10 minutes. 
• When your pasta is cooked, drain it and return it to the pot you cooked it in. Add the butter and toss to coat the pasta with it.
• You can either toss the "nooch" in with your pasta and then ladle the zucchini mixture on the top when you serve, if you like the main ingredient to be visible (hey, some people dig that - nothin' wrong with it). Or you can just chuck everything into the large pot and stir it up. Salad forks work great for this.
• Enjoy!

Vegan Italiano: Dishes from Sun-Drenched Italy 

Nonna's Italian Kitchen: Delicious Homestyle Vegan Cuisine

The Complete Italian Vegetarian Cookbook

Whole Wheat Vegetable Lasagna with Tofu "Ricotta"

I am a slave to my cravings. I really am. And when I desperately crave something that I cannot generally find vegan-style at a restaurant or the grocery store, and I don't know how to make it, I have no choice but to experiment. Sometimes it works out and sometimes I'm left disappointed, with only my unsatisfied craving to keep me company.
Today I was craving Italian food. Chewy, ooey, gooey, cheesy, piping hot, carb-rich Italian food. As usual, I'm broke, so restaurants are out. Plus, not many Italian food joints cater to the veg crowd. We have a great vegan restaurant here in town, but they don't really have what I'm looking for with this particular craving anyway. And none of the vegan Italian offerings at the grocery store are up to snuff compared to their price. So, I went into the kitchen and started playing around. And, I'm happy to report that the result was delicious!
My methods may be weird, but try it for yourself. Here's the recipe...

TOFU "RICOTTA"
1 pound extra-firm tofu, drained, squeezed and crumbled
4 garlic cloves, minced
3 Tbsp all-purpose Italian seasoning, or any blend of your favorite Italian herbs
1 can of diced tomatoes, drained
1/2 C nutritional yeast, plus more for garnish
1/4 C olive oil
1 medium white or yellow onion, diced

•  Place all ingredients into a bowl and stir until everything is mixed and tofu is well-coated. Set aside.

LASAGNA 
9 whole wheat lasagna noodles
5 or 6 large mushrooms, thinly sliced
1 medium zucchini squash, thinly sliced
1 medium yellow squash, thinly sliced
1 jar of your favorite marinara sauce
1 can of regular tomato sauce (I used plain ol' Target store brand)

• Cook lasagna noodles according to package directions.
• Preheat oven to 350 degrees.
• Layer ingredients in the following order (or mix it up if you want), from bottom to top, in a medium casserole dish
• a quarter of the marinara sauce
• 3 noodles
• half of the tofu "ricotta"
• a quarter of the marinara sauce
• squash
• 3 noodles
• the rest of the tofu "ricotta"
• the rest of the marinara sauce
• zucchini
• mushrooms
• 3 noodles
• all of the tomato sauce
• Sprinkle extra nutritional yeast all over the top, or splurge and use veggie mozzarella!
• Cover tightly with aluminum foil and bake for 1 hour, or until veggies are cooked and the whole thing is hot and bubbly. 
• Allow to cool for 10 - 15 minutes before serving. 
• While lasagna is cooling, heat the plain tomato sauce in a small sauce pan.
• Enjoy!

Vegan Italiano

The Mediterranean Vegan Kitchen 

The Tropical Vegan Kitchen