Vegan Lasagna Cupcakes

Lasagna Cupcakes

Yes...I said lasagna cupcakes.

I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:

Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:

1 small onion, finely chopped

1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small

1 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Wildtree Butter Grapeseed Oil

A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:

1/2 onion, chopped

1 TBSP Wildtree Garlic Grapeseed Oil

28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)

2 TBSP Wildtree Hearty Spaghetti Blend

salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:

2 cloves garlic (I pressed them to maximize health benefits)

1/2 cup fresh basil leaves

1/4 cup fresh flat leaf parsley

2 tsp Wildtree Grapeseed Oil

1/2 tsp salt

1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.

Finally, build your cupcakes:

  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

To order any Wildtree poducts, please go to www.jenwarr.mywildtree.com.

Deal of the Century

Mother always told me that if something sounds too good to be true..it probably is.

And she is right...except on this one thing.

 

The amount of food you get in a Wildtree New Rep kit is amazing!! As my Mum said, "You'd be crazy not to buy it just for the food!" Those of you who know my Mum, know she tells it like it is!

 

Become a Wildtree Rep in July and I will reimburse your for your shipping when you qualify.

 

This is a picture of an old kit so a few items have changed (more food)...but you get the point...it's a treasure trove of yummy groceries!

A sweet tooth, a giveaway and a discount!

A sweet tooth, a giveaway and a discount! 

I admit two things...

1.  I have a sweet tooth. 

2.  I was skeptical of Wildtree's Gluten Free line. 

My sweet tooth...let's just say it's not about candy...is all about baked goods. Brownies...donuts...cupcakes...cookies...and all made with chocolate.  Its severity comes and goes, but I am never one to turn down a baked good...or two...and I pretty much never feel guilty for it as I try to eat healthy the rest of the time. 

One day things changed. I could no longer eat eggs, dairy, wheat or yeast. Have you ever tried to make brownies from scratch, let alone from a box, without these major ingredients?

I have. It wasn't easy at first. Some are good and some are just awful! Never in my life did I imagine I would ever throw away a frosted chocolate cake with vanilla frosting. But I did. It was inedible! So my quest for delicious baked goods made without gluten, eggs or dairy carried on.

Babycakes does not disappoint, but I can't always get to their bakery so I mastered making their donuts at home!

Sun In Bloom's Carrot Cupcakes are divine, but again, I am not often in Brooklyn. 

Real Food Daily's Chocolate Mousse is amazing but doesn't always sate my desire for a baked good.
 

Bob's Red Mill Mix is actually pretty good but it is very dense and has a slightly off-chocolate flavor. 

And then there's Wildtree. Their Gluten Free line is launching on August 15, but as a Rep, I got a sneak peek...or taste that is. I was worried, but my first taste (at my leader's team meeting) put all my fears to rest - they were delicious! However, they had been made with eggs and milk so they were not safe for my family. I tried baking them at home, making a few substitutions and voila! Simple, delicious, safe brownies for my family. And, like all products from Wildtree, nutritionally dense. Made with amaranth, quinoa, millet, sorghum and teff. Stay tuned for more information about these powerhouses of nutrients! In the meantime, enjoy the recipe, enter the giveaway and pre-order your Gluten Free Brownies for a 10% discount! (see below)

GLUTEN FREE Brownie Giveaway

Just because these are that good...I am inspired to get you baking!

There are 4 ways to enter the contest:
***Place an order before midnight on Saturday July 30th. You can pre-order the any of the Gluten Free items and receive a 10% discount. You must contact me via email or phone to do so.

***Leave a message on my Wildtree Cooking with Jen Facebook Fan Page stating that you would like to try the brownies.

***Leave a note here on this blog stating that you would like to try the brownies. 

***Join my team. I'll even reimburse you for the shipping when you qualify.

My Recipe for Gluten, Dairy & Egg Free Brownies

Ingredients

1 package Wildtree Gluten Free Brownies

4 TBSP Wildtree Butter GSO

1/2 cup unsweetened applesauce

2 tsp baking powder

2 TBSP rice milk

Directions

Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away. Cool and serve. 

Serves 16 (or one if you are me!) 

Cook's Notes
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce.  If you use 2 eggs instead, you will only need to cook 30-40 minutes.

Five Spice Carrot Cashew Butter

Five Spice Carrot Cashew Butter

Real Food Daily is one of my favorite places to eat in Los Angeles. Nothing satisfies me more than their Basic Four. Your choice of 4 basic foods - but my favorites to choose from include brown rice, specialty grain, pressed salad, veggie of the day, sea vegetables or daily greens topped off with their house peanut sauce. I'm not kidding...my mouth is watering. Real Food Daily also has delicious pancakes and the most incredible chocolate mousse - as creamy and smooth as any mousse made with dairy!

Recently, I enjoyed a delicious 'butter' at a friend's house called Five Spice Carrot Cashew Butter. She whipped it up in no time - so I thought I'd give it a try as it was really yummy! The recipe is from Ann Gentry's Real Food Daily Cookbook. Her recipes (and restaurant) are vegan and offer some gluten free options as well. I am personally not vegan...more of a meat eating vegan as we do not eat dairy or eggs but we try to eat animal protein that is grass fed beef, organic chicken, lamb and wild or pole caught seafood.

Back to the recipe...it's tasty spread on a piece of toasted corn bread or cracker, served on top of a warm salad, dolloped on a baked potato or straight from a spoon!

Five Spice Carrot Cashew Butter

1 TBSP Grapeseed Oil

1 pound carrots, peeled and chopped

1 large onion, chopped

1 cup water

1 cup raw cashews

2 TBSP maple syrup

1 TBSP yellow miso

1/4 tsp five-spice powder

1/4 tsp salt

Simmering carrots & onions.

Heat the oil in a large, heavy saucepan over medium heat. Add the carrots and onion and saute until the onion is translucent, about 10 minutes. Add the water, cover, and cook, stirring occasionally, until the carrots are very tender, about 10 minutes. Uncover and simmer until the liquid has absorbed, about 10 minutes, then remove from the heat and cool completely.

Transfer the cooled carrot mixture to a food processor. Add the cashews, maple syrup, miso, five-spice powder, and salt. Blend until smooth and creamy, about 5 minutes. Transfer the spread to a small bowl. Serve cold or at room temperature. Enjoy!

What's For Dinner?

Italian Chicken & Zucchini

Do you ever use ready made Italian dressing as a marinade?
Me too...until I found a healthier version. This is a super simple dinner that is definitely a family favorite!

It's makes a great freezer meal to prepare ahead of time for those busy weeknights when you just need to get dinner made in a jiffy!

Italian Chicken & Zucchini

4 chicken breasts

1 large zucchini, cut into half moons 

1 small onion, thickly sliced

2 TBSP Wildtree Italian Salad Dressing Mix

2 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Apple Cider Vinegar

1/4 tsp salt

Heat a cast iron skillet over medium high heat with a small drizzle of Wildtree's Natural Grapeseed Oil. In large bowl, blend the Italian seasoning, gso, vinegar and salt. Add the chicken, zucchini and onions and stir to coat. Place the chicken in the pre-heated pan along with with veggies and all of the marinade...I mean scrape the bowl into the pan! Let the chicken brown on one side and then turn over. Move the zucchini and onions around the pan to make sure they all get caramelized. Do not be tempted to move the chicken a lot...let it sit in the pan and cook. This will ensure a delicious brown crust will develop - so yummy!!!  Serve with rice and acorn squash baked with maple syrup and a brushing of Wildtree's Butter Grapeseed Oil.

Delish in a dish!

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

INGREDIENTS

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

1 large yellow onion, diced

1 bag Wildtree Cream of Mushroom Soup Base

2 cups chicken broth - Wildtree Chicken Bouillon Soup Base

1 3/4 cups milk

3 cups chicken, cooked, diced

1(16 ounce) bag frozen vegetables

1 bag Wildtree Buttermilk Biscuits

6 TBSP butter, unsalted, melted

PREPARATION

Preheat the oven to 425ºF and grease a large casserole dish.

In a large skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onions are translucent. Lower the heat to medium and sprinkle the mushroom soup base into the skillet and cook, stirring, for 1 minute. Whisk in chicken broth and 1 cup milk; bring to a simmer and cook, stirring, until thickened. Stir in chicken and frozen vegetables and transfer the mixture into the prepared casserole dish.

Stir together biscuit mix, the remaining 3/4 cup of milk and melted butter. Drop tablespoonfuls of the biscuit mixture on top of the casserole and bake until the biscuits are golden brown, about 25 minutes.

Grapeseed Oil Giveaway

Garlic GSO Giveaway

Why use Wildtree's Grapeseed Oil?

Wildtree's expeller pressed grapeseed oil (GSO) is made from grape seeds after wine production. It is therefore environmentally sound and requires no new farmland or water to produce. Versatile, delicious and good for you, GSO allows the pure flavor of fresh food to come through. Its delicate flavor and body make it perfect for sautéing, baking or frying. Try it in salad dressings, on pasta or hard breads, or use as marinades or bastes for the grill.

Health Benefits

NO preservatives such as TBHQ or BHT
NON hydrogenated
NO sodium
NO trans fats

It is easily digestible

NO cholesterol (it actually aids in cholesterol reduction)
LOW level of saturated fats (1/2 as much as olive oil)

GOOD source of Vitamin E Alpha (important anti-oxidant)

Helps the body produce High Density Lipoprotein (HDL)

Want to try out the yummy benefits of grapeseed oil? 

Enter my giveaway and WIN a bottle of Roasted Garlic Grapeseed Oil.

Each task below will give you another chance to win...
1.  Likeand leave a note on Wildtree Cooking with Jen Warr on Facebook

2.  Leave a note on my blog at Wildtree Cooking with Jen.

3.  Book a Wildtree Tasting with me in July or August (New England).

4.  Book a Wildtree Tasting with me in September (California)

5.  Join my Wildtree team (kit is 1/2 price for the month of July)

The contest ends on July 24th, 2011 when winner will be picked at random.
Good Luck!