MunatyCooking | 1
Contents 4
Spiced Chicken Nuggets
5
Coconuts & Walnuts Cake
12
Vegetable Lasagna
14
Author Icy Snow
16
Palak Paneer
17
Mini Shortbread Nuts & Dates Pies
18
How to boost your Metabolism
20
Mini Beef Pies
22
Why I Became Vegan By Lyla Hur
Strawberry Goat Cheese Blondies 8 6 Interviewing Pastry Chef Meghan
Vegan Chicken Lasagna rolls with coconut sesame Cream Sauce By Lyla Hur
26
MunatyCooking Magazine Read it online, or download it to your PC for free from :
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MunatyCooking | 2
Welcome!
Find us here: www.munaty.com http://munatycooking.blogspot.com http://twitter.com/Munatycooking
Our readers demanded more vegetarian main
Contact us:
courses, so we included three in this issue.
admin@munaty.com
We have shed more light on the subject of
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losing weight and keeping fit. The article we chose will help many understand and learn
Draw larger audience to y our business and products by adv ertising on Munaty Cooking Online Magazine. www.munaty .com/advertise.htm
ways to accelerate their weight reduction and enjoy a more healthy lifestyle. Pastry Chef Meghan, who is a food blogger
Copyright: The conte nt of MunatyCookin g Online Magazine is protected by copyright and may not be reproduced without permissio n. You may prin t or download MunatyCooking Onlin e Magazin e fo r your personal and non-commercia l use only.
as well as the owner of her own cooking show, is featured in this issue and we’re sure you’ll enjoy the delight she has picked to share with us.
Photos on pages 6 - 8 owned by Chef Meghan. Photos on page 14-15 owned by Author Icy Snow Blackstone. Photos on page 22-26 owned by Lyla Hur. Photos on page 25 owned by Radisson Blu Hotel. Disclaimer: While every effort has been made to ensure that adverts, deta ils, and articles appear correctly, MunatyCooking Onlin e Magazine makes no state ments, representa tio ns, or warrantie s, expressed or implied, that the content and info rmation in MunatyCooking Online Magazine are accurate , comple te , reliable or free from errors or omissions. MunatyCooking Onlin e Magazin e cannot accept responsib ility fo r any loss or damage caused directly or in directly by th e contents of this publicatio n. The vie ws expressed in this magazin e are not necessarily those of its publisher or editors. The info rmation conta in ed in MunatyCookin g Online Magazine is provid ed for general info rmational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance befo re you use any of the in formatio n provided in the magazine. If you utilize any info rmation provid ed in this magazine, you do so at your own risk and you specifically waive any rig hts to make any claim again st MunatyCookin g Online Magazine, its officers, directo rs, emplo yees or representa tives as th e result of th e use of such info rmation.
Our Food Blogger Lyla Hur, yet again brings us a mouth-watering dish and shares her experience on following a vegan diet.
Hope you enjoy this read!
MunatyCooking | 3
Muna Kenny
Spiced Chicken Nuggets 500gm minced chicken
•
Mix the minced chicken with salt and black pepper.
Salt
•
Dust hands with flour, then make ping-pong ball size balls from the chicken mixture.
Black pepper
•
Roll the balls in the flour until well coated.
•
Dip in the beaten eggs.
•
Roll in the bread crumbs. Press the ball down just to give it the nugget shape.
•
When done with all the balls, refrigerate for 30 minutes.
•
Shallow fry the nuggets on medium heat, each side may take between three to four minutes to cook.
•
Serve immediately to enjoy the crunchy taste.
2 eggs beaten All purpose flour Bread crumbs (you can add spices like, garlic pow der and onion pow der) Oil for frying
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Coconuts and Walnuts Cake 3/4 cup sugar
•
Preheat oven, 350F/ 180C/Gas mark 4.
3 eggs
•
Whisk the eggs with sugar, vanilla, oil, and milk well.
•
Sift the flour and baking powder together .
•
Add the flour to the wet ingredients. Do not over mix.
•
Add the walnuts and shredded coconuts mix slowly for 5 seconds.
•
Pour the cake in a well greased and floured baking pan.
•
Bake for 30 minutes or until the toothpick comes out clean from the center of
1/2 cup oil 1 cup all purpose flour 1 1/2 teaspoon vanilla 2 teaspoons baking pow der 3/4 cup shredded coconuts 1/2 cup milk
the cake.
3/4 cup w alnuts MunatyCooking | 5
It’s sweeter with
Pastry Chef Meghan
From your experience, what are the qualities of
people.
a successful chef?
Every job has its tough days, how do you deal
A successful chef is passionate, ambitious, and
with such days?
creative. A successful chef is also always eager
One of my mottos is “There are no tears in
to learn, and humble enough to know there is
pastry.” On those really tough days when I get
always room to grow.
knocked down, I just dust myself off and get up
What do you enjoy most about your work?
again. Those tough days got me to where I am today so I’m grateful for them.
I consider myself very lucky that I get to do what I love. I trul y put my all into every dessert I
What are your fa vorite gadgets/appliances in
create, and I love that I get to share that with
the kitchen? Why?
MunatyCooking | 6
My favorite appliance is definitely my Kitchen
I chose my strawberry goat cheese blondies
Aid mixer. I use it so much that I now have 2.
because they really show my style. I like to
When it comes to gadgets and tools, I love
take classic desserts and put my own spin on
whisks. I can’t even tell you how many I
them. As much as I love my classic blondies,
have, I just find them so useful. I also love
I think the strawberry goat cheese filling
my blowtorch. Besides using it to torch a
takes them to a whole new level.
crème brulee, it’s great for unmolding
What’s the one task a chef can never start
desserts. I also use it to quickly heat up my
his day without?
spatula when I’m icing a cake and need a
The one thing a chef can never start her day
really smooth finish. The last thing is a metal
without is a cup of coffee! The other really
bench scraper. It is my secret tool for icing
important task is to make a prep list.
the sides of a cake perfectly.
Organization is the key to an efficient
How often do you come up with new
kitchen.
recipes? What’s the one critical advice/tip you would I constantly come up with new recipes, and
share with an aspiring chef?
find inspiration from many different places. If you do what you love you will always be
Discovering new ingredients at a farmer’s
successful.
market, a fabulous pair of shoes, different situations I find myself in, and people I meet all spark new ideas for recipes.
Where can we find your cooking videos? You can find all my baking videos on the
What would you advice those who are
Bake page of my website.
interested in going to culinary school?
http://www.butrceamblondi.com
You have to truly lo ve to cook/bake, and be committed to it because it’s not easy. There’s will work long hours and be pushed beyond
rewarding. Tell us about the recipe you have chosen for us? MunatyCooking | 7
Next
your limits. At the same time it’s so
Strawberry Goat Cheese Blondies
nothing glamorous about the industry, you
Strawberry Goat Cheese Blondies
By Chef Meghan
MunatyCooking | 8
Blondie Batter
2. Add sugar. 3. Add egg, yolks, and vanilla extract.
3 sticks unsalted butter
4. Mi x in sour cream and jam.
2 cups light brown sugar 1/2 cup sugar
Assembly
4 eggs 1. Pre-heat oven to 350 degrees and line a
2t. vanilla bean paste
9x13 pan with parchment paper and pan spray.
3 cups cake flour
2. Place about three quarters of the blondie
2t. baking powder
batter in the pan.
1t. salt
3. Spoon on some of the goat cheese filling 1. Cream butter and sugars till light and fluffy. 2. Add eggs and vanilla bean paste.
and swirl together with a toothpick. 4. Dollop the remaining blondie batter on top.
3. Mi x in dry ingredients. 5. Spoon on some more goat cheese filling. 6. Swirl with a toothpick again.
Strawberry Goat Cheese Filling
7. Bake at 350 degrees for 40-45 minutes 6oz. goat cheese
rotating once halfway through.
4oz. cream cheese
8. Refrigerate the blondies over night before
1/4 cup sugar
serving.
1 egg 2 egg yolks 1t. vanilla extract 3 oz. sour cream 1/2 cup strawberry jam
1. Cream goat cheese and cream cheese till smooth. MunatyCooking | 9
www.youtube.com/user/SuHalfwerk MunatyCooking | 10
su.halfwerk@gmail.com
Would you like to be part of MunatyCooking Magazine?
Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.
Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.
here. Display your passion for cooking and share it with many online readers, this will tempt them to visit your website/ blog and see more of what you can do. Through your participation, you will be able to benefit the readers by introducing your tips, techniques, and new ideas. Your dish will be presented with your article.
Our goal in MunatyCooking Online Magazine is to present people with simple-looking yet delicious recipes. Your recipe photos, if you are sending any, need not be professionally photographed.
For submission guidelines please visit http://munatycooking.blogspot.com/p/ announcement-and-invitation.html
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If you have an inquiry, please email
Readers and bloggers If you are part of the foodies world, you’ll love it
admin@munaty.com
MunatyCooking | 11
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Vegetable Lasagna Ingredients for the sauce:
Other ingredients:
4 medium tomatoes finely
3 tablespoons tomato paste
Mozzarella cheese
chopped
2 1/2 cup hot water
Lasagna sheets
3 garlic minced
1/2 teaspoon black pepper
4 cups Béchamel sauce *
1 large onion chopped
Salt to taste
* For Béchamel sauce recipe, please vis it:
1 carrot chopped
1/2 teaspoon thyme
http://www.munaty .com/macaronibashamil.htm
1 big eggplant chopped
Olive oil
3 zucchini chopped
•
In a hot pan, add olive oil and onion. Stir until onion is transparent.
•
Add all the vegetables except the tomatoes and keep stirring for 4 minutes.
•
Add the chopped tomatoes and all the spices, stir and add the tomato paste.
•
Pour the hot water and let it simmer for three minutes.
•
In the baking pan, pour four tablespoons of béchamel sauce. Spread to cover the bottom of the pan.
•
Line the lasagna sheets, pour some of the sauce, and sprinkle cheese on top.
•
Line the lasagna sheets and pour a generous amount of béchamel sauce.
•
Pour the vegetable sauce on top and sprinkle with cheese.
•
The last layer should be the lasagna sheets topped by the rest of béchamel sauce and sprinkled with cheese.
•
Bake in preheated oven 350 F/180C/Gas mark 4, for 30 minutes.
Tip For non Veg versio n, replace vegetable with minced beef or turkey.
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Author Icy Snow Blackstone currently have four set in the South—two in New Orleans, and two in Middle Georgia. Three are contemporary stories; the fourth is a whimsical tale about a gypsy good luck charm, a lost black cat, and a young woman with a very tender heart. In that story, the characters, being youngsters, eat a lot of pizza, but in the others, they sit down to good, old-fashioned Southern home-cooked meals. Needless to say, while I was writing those sections of the books, I had to stop several times and run to the kitchen to cook some of the same things for myself because my mouth kept watering as I wrote. My name is Icy Snow Blackstone and that’s enough to get people’s attention right there.
I’ve occasionally featured recipes in my
It’s a real name. Honest. It belonged to my
website: http://www.icysnowblackstone.com/
great-great-great-great-grandmother. (No, she
My latest novel The Finer Gentleman, is a
wasn’t Native American). I’ve no idea why
“futuristic Regency” story to be released by
she was named what she was but I always
Class Act Books. It doesn’t feature any
thought it sounded as if it should belong to a
recipes but is the story of a man who inherits
romance writer, so when I started getting
a title and the things happening to him before
published, I decided to take it as my
he discovers “there’s no place like home.”
pseudonym. Since I write a good many novels set in the South, it seemed only
‘My name is Icy Snow Blackstone and
appropriate.
that’s enough to get people’s attention right there.’
Out of the eight novels I have written, I
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THE FINER GENTELMAN The following is an old family recipe, Hoppin’ John. In older Southern households, it’s customary to eat Hoppin’ John on New Year’s Day, along with country ham and hoecake cornbread, since this is guaranteed to bring the eater good luck through the coming year.
Hoppin’ John Ingredients: 1package of dried black-eyed peas 1Cup of uncooked rice. 1Cup chopped Vidalia onion Salt to taste
Method: Cook peas and rice separately according to package directions. Drain. Rinse rice to remove starch. Combine rice and peas in
Next
Vidalia onion. Serve hot.
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palak paneer
large serving bowl. Garnish top with chopped
Ingredients 3 Tomatoes finely chopped 4 Cups spinach thaw ed 2 Cups Paneer (Fried until Golden in color) Oil / Salt One onion finely chopped 2 cups w ater
Palak Paneer 1/2 teaspoon garam masala
•
Add oil, cardamom, cinnamon, and cloves in a pan. Fry for few seconds.
1 teaspoon cumin powder 1 teaspoon coriander pow der
•
Add the onion and fry until almost golden in color.
1 red or green chili chopped
•
Add the tomato, garlic and rest of spices. Stir for two minutes, lower heat and let it simmer.
4 cardamom pods 1 cinnamon stick
•
Add the water and let it simmer until the oil separates again.
4 garlic minced 4 clov es
When the oil separates, add the spinach, stir for three minutes.
•
Add the paneer and stir for two minutes, then add the cream and stir for another minute.
5 tablespoons cream •
Serve while hot with white rice or Indian bread. MunatyCooking | 16
Ingredients:
VAMPIRES ARE FOREVER
For the tart dough 3/4 cup butter 2 tablespoons sugar 1 1/2 cup all purpose flour 2 1/2 tablespoons corn starch For the filling 2 medium size eggs 1 cup condensed milk Walnut, dates, or dry fruit
Mini Shortbread Nuts & Date Pies For the shortbread •
Preheat oven to 350F/180C/ Gas mark 4.
•
Beat the butter with sugar until creamy in texture. Add the flour, cornstarch and knead.
•
Form balls out of the dough and put them in the cup cake baking pan.
•
With your finger press down on the balls and to the sides, making them cover the bottom and the sides. When done put it the fridge and prepare the filling.
For the filling •
Beat the eggs with vanilla and condensed milk well.
•
Take out the seeds from the dates, and crush the walnut to small pieces.
•
Fill 1/4 of the tarts with dates and walnuts. Pour around 4 tablespoons of the custard mix. Bake for 20 -25 minutes. When done, the custard will form in to a ball and when you touch it, it will jiggle like jelly.
•
Remove from the oven and let it cool completely. Place it in the fridge for at least 30 minutes and then take it out of the cupcake-baking pan. MunatyCooking | 17
How to boost your Metabolism What is Metabolism? When the body turns the food we eat into energy, that process is called Metabolism. Slow metabolism means that your body is not turning all the food you eat to energy, therefore some get stored as fat. This is the reason why we are urged to workout or do some low impact workout, like walking, to burn more of the food we consume. Before talking about ways to boost your metabolism, let's first see what slows it down. Eating too little: Yes, starving yourself can actually make your metabolism go down since the body doesn’t have much to do. If you go on consuming less calories than your body's requirement, that will send another wrong message to your system. Beside the slow metabolism, you'll end up with a body that stores most of the food you consume and not burn it since it thinks you need that food to survive. Starving is what your body will think you're going through, and it will do its best to save some grub for later. Eating too much: There is a limit to how much our bodies can work to burn food. If you over eat, your system will stop burning food after it reaches its maximum limit of burning food and will store the rest of the food as fat. It's important to know what's your basal metabolic rate, it will help in controlling the number of calories you intake. To do so, multiply your weight in Kilos by 22 or in pounds by 10, the number you'll get is your BMR. Example, your weight (100kg) x 22 = BMR (2200). To loose half a kilo or one pound a week, you should take out 500 from that number and consume 1700 calories per day. No matter how low the BMR result maybe, you should in no way consume less than 1200 calories per day. Sugar: Eating food loaded with refined sugar slows your metabolism and forces your body to store it as fat. Some people are not aware of this but Sugar and white carbohydrates are addictive. If quitting smoking is difficult, quitting the intake of white carbs is almost the same. You will need willpower and you may fail in the first few attempts, it's no joke! When you eat sugar your body asks for more of the same, this not only makes you gain weight, but decreases your energy level as well. Switch to eating fruit, fructose found in fruits doesn't do this to our systems.
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Processed food: Chocolate bars, packed snacks, ready made meals, and canned food may have been created to make our lives easy but they lack in nutritional value, contain chemical preservatives, and may include dangerous trans fats. Can you imagine how confused our systems get when they are introduced to this mix? Cook healthy meals at home, you are not only giving your body the nutrition it deserves but also preventing your system from toxic overload. Alcohol: It's full of sugar and high calories, and dehydrates the body. Dehydrated body always have a slow metabolism. Now you know what to avoid, let's talk about what can boost your metabolism. Water: Drinking at least six glasses of chilled water a day burn around 10 to 11 calories. Cold water will force the body to warm it up and in this process you burn those calories. Breakfast: Having breakfast is a great signal to your body that you are not starving, so it won't store the food you eat, especially that you didn't intake food for the eight or nine hours of your sleep. Chili: Yes, hot food speed up the metabolism. Eat frequently: This means snack on fruits and nuts between main meals. But be careful not to consume too much of it, instead, be within your calorie intake. Vitamin B-12: This vitamin boosts energy and metabolism too. Working out: You burn calories when you move, and when the body does that the metabolism gets boosted automatically. 20 or 30 minutes of low impact workout like walking 4 times a week, can make a difference. You can get maximum results if you mix intense intervals with strength training. Sleep and Stress: Getting your eight hours of sleep prevents your body from producing cortisol that slows the metabolism, it’s known as anti sleep hormone, and stress can produce it too. To avoid high cortisol stay away from a stressful lifestyle. Yoga and emotional freedom techniques can help in reducing stress and lead to a better sleep. Here is a link that will help you learn more about EFT. http://www.youtube.com/watch?v=aQp0kA5a5OI
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Mini Beef Pies
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Ingredients for dough:
Ingredient – beef filling:
2 cups all purpose flour
1 medium onion chopped
1 teaspoon sugar
500gm minced beef
1/4 cup or 50gm butter
Salt
1/2 cup warm milk
Black pepper
1 teaspoon dry yeast
2 tablespoons oil
Pinch of salt
1/2 cup chicken or beef stock
1 medium size egg
Method – Beef filling: •
In a hot pan, add oil and fry the onions until transparent.
•
Add the beef and stir. When the beef loses the red color add salt and black pepper.
•
Keep stirring for 5 minutes or until the water from the beef evaporate.
•
Pour the stock and stir until it evaporates. The beef shouldn't be soggy or the dough won't hold it. Let it cool.
Method – The dough: •
In a cup, mix the milk with sugar and yeast, set a side for 5 minutes.
•
In a mixing bowl, add the flour, salt, and the butter. Rub the mixture together using your hands or a fork, when mixed well add the egg and knead.
•
Add the milk mixture and knead some more. The dough should be soft, not sticking to your hands or the pan.
•
Let the dough rest for two hours in a warm place.
•
When the dough is ready, you will not need flour or oil while rolling it. Using a cookie cutter or a glass, cut the dough into circles and fill them with the beef filling. Close circle and pinch the edges to seal or press the edges with fork.
•
Brush with beaten egg and bake in preheated oven 350F/180C/ Gas mark 4, for 15 - 20 minutes.
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Featured Food Blogger
Why I Became Vegan By Leyla Hur This started as I was approaching my 38th birthday. As the idea of getting "older" started to weigh in, my mind began turning to healthier alternatives in my cooking, living, and eating habits. I had never really taken my health into too much consideration. Maybe it was laziness, or maybe it’s the old 'bury your head in the sand' idea that I had when I was much younger, and seemed "invincible". Whatever it was, I really didn't put too much effort into creating that kind of change. When I was younger, I used to be able to think about losing weight and the numbers on my scale dropped down easily and without too much effort. Not-so-much since I hit my mid-thirties. Now it seems everything is taking a lot more effort. And it seems my health is warring more on my body and screaming at me to start paying attention. So as my 38th birthday loomed large, I began to take seriously note of what was going in to
my body and started looking at healthy alternatives. In perfect timing, a couple of friends began speaking with me about veganism completely out of the blue. I admit, at first, I "half-listened" to them as my mind was yelling, "are you kidding? I LOVE my milk and who is milk really hurting besides my own lactose intolerance which I have tried to "play off' for years?" but I thought I'd humour them. And as they talked more, I began to digest much of what they were telling me. When watching an Oprah special, Oprah and her entire staff pledged to go vegan for a full-week, I thought "is this some sort of Divine sign?"
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In 2004 I had two heart attacks two days apart, that was really scary for me as my father had had heart disease for as long as I could remember, and it eventually took his life last year. When I was diagnosed with diabetes, I was told that I had to "do" something about it otherwise I would be “dead within a few months”.
I felt lost and pretty much relied on the "chemical side" of lowering my sugars and then eating to counter-act the insulin in a see-saw, high and low roller coaster. But "I" was not happy and "I" was not feeling healthy, I was feeling worse. In some of my research, I came across several videos on You Tube which really caught my interest, especially two that were specifically about reversing diabetes through a plant-based lifestyle. I decided to monitor my sugar levels and take recordings. In the week prior to my beginning the 100% plant-based diet, my blood glucose levels were averaging 230-250 (with using insulin and an anti diabetic drug). Three weeks after living on a 100% plant-based diet, my blood glucose levels were averaging 100-130; which for me, is within a normal range. Both my husband and I have lost a noticeable amount of weight and we are not hungry as one would be on a “diet”. We eat heartily and we are losing weight.
In an attempt to create change, I began attending a diabetic clinic, only to find that we were barraged with "lower your sugars"
MunatyCooking | 23
why I became vegan
As I began to research, I learned that plant-based diets can actually reverse diabetes and help in lowering (bad) cholesterol and high blood pressure. A vegan diet can also prevent certain cancers and prevent osteoporosis, which I learned was actually increased by consuming dairy. My mother has osteoporosis, which means I have a higher chance of developing it too. My ears started to really prick up, and I began to delve even more into my research.
but not really told how to do it. We had no dietary class until the very end of a sixmonth program.
Continue
At that, I thought "what the heck, I'll try cooking a few vegan meals". My friends told me to substitute a meal a day to start and build up from there. I found that I loved it and almost immediately, I began to implement a 100% plant-based diet. My body began to feel "cleaner". I didn't have all the facts and reasoning’s behind it yet, I was just enjoying the change.
Featured Food Blogger
On top of the almost miraculous health benefits, is my connecting to my spiritual self in eating, and living, cruelty-free. I have been an animal lover my entire life. I always felt that to be an animal lover to the degree that I am, and then to turn around and consume animal flesh, was hypocritical on so many levels. I would fool myself by turning my mind away from the thought of where the meat on my plate originated from. I fooled myself into looking only at the end product and not the life that it once was. But inside, I knew that I was not able to reach the "spiritual" and "connective" heights that I sought to achieve, that I was striving for within, without eliminating animal products from my life and my diet. I have long believed that when we ingest anything, we take into ourselves a part of the aura, or energy, of that which we eat. When we ingest animals, and the animal has been through trauma and fear, we take into ourselves the energy of that trauma and fear. Two nights before I made the decision to start going vegan, a friend of mine told me that her husband was in their backyard slaughtering a lamb for a wedding they were going to the next day. She spoke of the screams that were coming from the backyard and the "mess". I wept. I expressed my principal belief to her that it did not seem right that a beautiful and innocent animal should have to die simply for
the pleasure of one’s taste buds and taste addiction. But still, I would not "commit 100%" and made sure that everyone knew that I was only “experimenting” with new foods. This non-committal continued until I saw the movie “Earthlings”. That was when I turned and “came out” as a 100% vegan. At first, I thought living vegan would be "difficult" to do, I thought that I was going to have to exercise incredible "restraint" as if I were on a strict diet. I felt that it was going to be like taking a "vow of veganism" with the same regiment as a “vow of chastity”. That it would be something I would have to "work at" every moment of every da y for the rest of my life. Instead, I found the ease of using the incredible amount of plant-based substitutes that are on the market. I found that removing all animal-products from my diet was incredibly easy by simply juggling a recipe and finding an alternative. Since giving up meat and animal products, I have found a deep-seeded peace that I have never felt before. I feel an awakening on a level I have never thought possible. I feel that my body, my psyche, my very Be-ing has gone through a detoxification, and I feel amazing. My health is doing fabulous, I am losing weight, my blood glucose levels have dropped dramatically and I feel fabulous for it.
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Vegan Chicken Lasagna Rolls with Coconut Sesame Cre
Ingredients 1 medium onion, diced 3 cloves garlic, diced 2 TBSP Vegan Cream Cheese 3 TBSP Vegan Sour Cream 1/4 cup soy milk 1 tsp fresh ground black pepper 1 tsp salt (or to taste) 2 TBSP flour 1 tsp vegetable oil 2 TBSP sesame oil 1 can coconut milk
10 lasagna noodles, boiled according to directions, drained and set aside. 1 Pkt Chicken substitute, cut into strips 1/2 large red bell pepper, diced 3 cloves garlic diced
1/2 large green bell pepper diced 1 tsp mushroom flavouring granules (or vegetable bouillon) 1 pkt vegan cheddar cheese
Serves 5 - 10 1. In a hot pan add 1 tsp vegetable oil. Add vegetables and 1 tsp mushroom flavouring granules and pepper. Cook until vegetables, onion, and garlic are cooked. Add chicken substitute. 2. Add vegan cream cheese, vegan sour cream and soy milk until it becomes a creamy sauce. Remove from heat. 3. Take a strip of lasagna noodle at a time, place some of the creamy chicken mix about 2 inches from one end of the noodle, pull the short end of the noodle over the mix and then carefully begin to roll up lasagna. Place rolls into an oven safe pan. 4. Heat oven to 375*F.
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eam Sauce
5. In a separate pot, add oil, flour, and mushroom flavouring granules; mix very well together over heat until it starts to boil, slowly add coconut milk stirring continually until roux becomes smooth and creamy. 6. Pour roux over lasagna rolls and top with cheese. Bake in oven for 25 minutes. (Alternatively, you can bake the lasagna dry with vegan cheese sprinkled over top. Then serve on a bed of coconut sesame cream sauce.) - Serve immediately. Gluten-Free Alternatives Substitute lasagna noodles with gluten-free lasagna noodles. Instead of the veggie chicken substitute (which is mainly made with seitan), use blocks of baked tofu. Simply slice them in 1/2" thick slices. I'd suggest using four blocks of baked tofu to substitute. For the roux sauce, substitute flour with sweet rice flour. You can also use soy or almond milk instead of coconut milk if you want to make a regular roux. In addition, to make the roux more "cheesy", add 1/4 cup of nutritional yeast. To learn more about Leyla Hur, her recipes, her food adventures, and her journey into veganism, visit: http://www.cookingwithleyla.blogspot.com
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