Peanut Free

Roasted Garlic Cheese Bread:

1. Preheat oven to 400°F
2. Cut the tops (1cm) off the garlic heads to review the garlic clove and drizzle each with 1 tsp olive oil, season with salt, pepper and dried herb
3. Wrap each garlic head individually in aluminum foil
4. Bake in over for 45 minutes or until cloves are soft and slightly golden brown
5. Let garlic heads cool and squeeze out garlic cloves in mash into paste in bowl
6. Add 2 tbsp of olive oil, salt, pepper, Daiya shreds and spread over baguette
7. Broil until cheese is melted and slightly browned the edges (5-10minutes)

Mushroom and Sweet Pepper Topping:

1. Heat olive oil on medium high heat and add chopped mushrooms
2. Saute until mushrooms have slightly golden brown colour and water evaporated (8-10minutes)
3. Add garlic, onion and sauté until onion is translucent
4. Add bell pepper, salt, pepper and parsley and sauté 2 minutes
5. Add lemon juice
6. Serve hot or chilled over Roasted Garlic Cheese Bread

• Heat a skillet over medium-high heat

• Spread Earth Balance on the outer slices of bread

• Smother your secret healthy weapon on the inside of the bread

• Sprinkle on chia seeds, hemp seeds or ground flax

• Add Daiya

• Smother more of your secret healthy weapon on the other slice and grease the outside

• Flip over once one side is browned

• Slice and devour

• If using tortillas,  wrap all ingredients inside the tortilla, grease the outside with Earth Balance and place in the skillet to warm and melt the cheese.

• Preheat oven to 400 degrees.
• Blanch the asparagus (Briefly boil and then plunge into ice water bath, this will retain the bright green and tender-crisp texture). Cut up the asparagus into bite size pieces.
• Combine olive oil and truffle oil into a small bowl.
• Take a piece of phyllo and lay it flat on a cookie sheet. Using a pastry brush (or the back of a spoon), brush oil lightly over the entire surface. Lay another piece of phyllo on top, brush with oil, and lightly sprinkle Daiya over the surface. Keep adding layers, alternating with and without cheese until you’ve reached the eighth layer with cheese (every second layer with cheese).
• Add sliced onion, tomato, mushrooms, spinach, asparagus on top of the cheesy layer. If there is any oil left, it can be brushed over the top of the veggies.
• Finish by sprinkling the veggies with fresh basil and sea salt and pepper to taste.
• Bake for about 15 minutes, just so the edges of the pastry turn golden.

1. Mix the refried beans and Daiya Jalapeno Garlic Havarti Style wedge on the stove until all of the Daiya is melted.

2. Fill tortillas with the refried bean mixture and chopped onions. (If using corn tortillas, warm in microwave beforehand to soften.) Roll up the tortillas and place in a baking dish.

3. Top with salsa verde or green enchilada sauce.

4. Mix the three types of Daiya shreds together and sprinkle on top of the enchiliadas with some chopped red bell peppers.

5. Bake at 400 F until all the Daiya is melted. Time varies per oven.

1. Preheat oven to 400 F. Mix together flour, baking powder, and salt.

2. Blend in the vegan shortening or butter with a pastry cutter or with your fingers until you obtain a mealy texture. Be careful not to over blend the mix- there should be small chunks of shortening/butter (this is what will give the scones a great texture.)

3. Stir in the Daiya cheddar style shreds. Add more Daiya for extra cheesiness.

4. Start adding small amounts of milk at a time and stir together with a fork. You might not need the full cup of milk- just add enough to obtain a dough that is slightly tacky but not sticky.

5. Lightly knead dough approximately 10 times on a floured surface.

6. Roll out dough to 1/2 inch thickness. Use a glass to cut out rounds and transfer to a baking sheet. For extra cheesy scones sprinkle a bit of Daiya on top.

7. Bake at 400 F for approx. 15-20 minutes until they are crisp and golden.

8. Serve warm. If made in advance, reheat ~5 minutes in the oven before serving.

This recipe isn’t too difficult to make unless you’re making it all at once in a hot California kitchen (if you are, get ready to sweat)! Let’s start with the pasta. I think it’s best to cook this first, then start on your sauces while it cooks. By making it first, you will also be able to rinse and cool it before you have to pick it up. I’m against burning my fingers!

Fill a large saucepan (the bigger the better) to about an inch below the top. Bring to a boil and add some vegetable oil so the noodles don’t stick together. Add the lasagna strips and boil until slightly cooked. You will have to push them into the water as they soften (unless your pot is big enough to cover them when you put them in – lucky you!) Remember, don’t cook them too long. They can still be a bit crunchy, but if they’re too soft they could fall apart!

Once they’ve finished boiling, drain them and run cold water over them until they are warm to the touch. Once cool, separate any that are sticking together and line them up so they are easy to grab when you’re layering.

To prepare your cheese sauce, melt 1 tbs of vegan butter/margarine in a medium sauce pan. Once it has melted, add the soy milk and bring to a boil.

Once it boils, add the flour while stirring. If any clumps form, press them between the spoon and the pan to break them apart. Once the sauce thickens, add the nutritional yeast and stir rapidly. Once it has been absorbed, add the Daiya mozzarella shreds and stir well. Set the burner to the lowest heat (simmer), and stir every few minutes until ready to use.

Next up, the Meatless Tomato sauce. Start by chopping all of your veggies!

Heat a tablespoon of vegetable oil in a large frying pan and turn the burner to medium heat. Add the garlic and onion. Saute until the onion turns translucent.

Next, add the extra firm tofu. Use a potato masher to crumble it, or squish it with your hands. Add spices to taste, then mix. Now add the tomatoes and 1/4 cup of water to a large saucepan. Bring it to a boil. Add the tofu mix to the tomatoes and stir it well.

Done! Time to assemble the lasagna! Preheat the oven to 350 F. Spray a rectangular casserole dish with a non-stick spray. Add a layer of lasagna to the bottom. Then add a layer of the cheese sauce. Spread it out. (Optional) Add a sprinkle of Daiya cheese for extra cheesiness! Now add Spinach and Mushrooms…Then add a layer of the tofu-tomato sauce. Repeat!

Once you’ve made two layers, add one more layer of lasagna and cheese sauce, then sprinkle generously with Daiya Mozzarella shreds (about 1 cup). If you have the Cheddar wedges, cut thin slices (enough to cover the lasagna) and place on top of the cheese sauce. Pop it in the oven and bake for 30-35 minutes at 350 F. Allow to cool for about 5-10 minutes before slicing (the layers stick together better).

If you want a more traditional, “meaty” taste, use a 12 oz package of your favorite “ground beef”. You could also use your favorite pre-made pasta sauce instead of fresh tomatoes if you are short on time. I just enslaved my husband to chop the tomatoes because he does it so perfectly!

Enjoy!

Boil macaroni. Drain and add Daiya, soy milk, and Earth Balance. Mix until Daiya melts. Easy mac!

Pizza Crust

2 tbs Active Dry Yeast

3/4 cup warm Water

1 tsp salt

1/4 cup White Cane Sugar

1 tsp Oregano

1/2 stick (or 3 tbs) Earth Balance Butter

3 cups All-Purpose Flour

1/2 cup hot Water

Combine the yeast, warm water, salt, sugar, and oregano in a mixing bowl. Let it sit and rise into a sweet yeasty froth.

Next mix in 2 cups of flour and the Earth Balance butter. Add the 1/2 cup of hot water. Slowly add the remaining cup of flour until the dough is slightly sticky. Place the dough in a warm place and allow to rise for 20 to 30 minutes.

While you wait, lightly flour a counter and grease your pizza pan. You will also need a small amount of vegetable oil to brush on the outer edges of the crust. When the dough is ready, place it on the counter. Knead gently and add flour as needed. Roll or flatten the dough with your hands into a large circle. Lightly flour the top of the dough, then fold it in half and place it on the pizza pan. Folding the dough prevents it from tearing, but make sure the dough isn’t too sticky or you won’t be able to re-open it!

Unfold the dough and gently spread it out until it fills the entire pizza pan. Finally, brush a small amount of vegetable oil on the crust of the pizza. That’s what makes it turn a delicious golden brown!

*If you only needed the crust recipe, add your sauce and toppings then bake for 10-15 minutes at 425 F. Keep reading for the sauce recipe.

Homemade Pizza Sauce

3 cloves Garlic

5 large Basil Leaves

1 medium-sized Tomato

2 tbs Ketchup

1-2 tsp Water (be careful or it will get runny)

salt, black pepper, and oregano to taste

This one’s easy. Blend it all in a blender or food processor. I use a big boss (magic bullet). I just love the name!

Toppings

1/4 cup onion
1/4 cup green pepper
1/4 cup broccoli
1/4 cup cherry tomatoes
1/4 cup Daiya Cheddar Shreds
1/4 cup Daiya Mozzarella Shreds

Add sauce and toppings to your pizza. Brush the crust of the pizza lightly with vegetable oil (if you haven’t already), then bake for 10-15 minutes at 425 F (you may already know this from above).

1. Boil pasta noodles.

2. Drain water and return pasta to pot.

3. Add in vegan cream cheese, let warm, and stir together gently until melted evenly among the noodles.

4. Stir in Daiya cheddar shreds, 1/4 bag at a time to help maintain consistency.

5. Add butter and milk

5.5) Optional: stir in small slices of bell peppers, diced onions, frozen peas, and/or any other ingredients you want here.

6. Mix/fold pasta for about 15 seconds and then cover with lid.

7. Let simmer for 5 minutes on stove (8-10 minutes for softer veggies.)

8. Stir briefly, then serve.

Spread rice cake or pita with Daiya havarti wedge and top with broccoli and rainbow slaw.