Recipe :: Lasagna Rolls (The Carnivores vs The Vegan)

Well Hello! I haven’t done a recipe in a few weeks, but never fear, I’m back! This time, with a recipe for EVERYONE! Late last week my new roommates and I went on a quest to try something new for dinner, something satiable, and edible by all dietary restrictions. And this is what we ended up with: Lasagna Rolls, a vegan and non-vegan version!
*Recipe for vegan ricotta here*

Begin by boiling water and cooking your noodles; while they come to a boil begin to prep your mix. Combine your spinach, cheeses, egg, and salt and pepper to taste in a mixing bowl. Heat up/cook your protein and add that in as well!Once your pasta is done, drain and rinse; then lay out either wax paper or saran wrap on the counter or work space and lay a few pieces at a time. Add about 2tbsp of filling to each piece of pasta, in a THIN layer, and roll from one end to the other. While you roll you can begin to preheat your oven to 400 degrees.Add your lasagna rolls to a non stick pan, then lather on the tomato sauce, making sure every bit is covered so the pasta does not dry out. For an extra cheesy effect, add a layer of shredded cheese to the top!
Cook at 400 degrees for 30 minutes and you’re done! Healthy, delicious, and less mess than normal lasagna!

Let me know if you try this recipe! And Don’t Forget to Follow Me!

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Recipe Monday: Enchilada Lasagna

Mexican meets Italian in this vegetarian, hybrid, all inclusive meal. WHAT? SO GOOD.And filling. And Spicy. AND DELICIOUS.

Here’s what you’ll need:
Rice
1 can of black beans
Red salsa
Salsa verde
5 tortilla wraps
1 packet crumbled “meat”
Cheese! (Daiya shredded or veggie slices for us veg’s, regular shredded for the rest of you!)


First, pre-heat your oven to 425 degrees farenheit, then begin cooking your rice and crumble. Once the rice is done, add the beans and mix evenly.
Take a round pan, add a layer of salsas, a tortilla, followed by a layer of rice and beans, and a layer of cheese. After another tortilla add your meat filling, sauce, another tortilla, more rice/beans/cheese, tortilla…et cetera. This part is so much fun when viewed on VineApp, are you using it yet!? It creates mini .movs/GIFs for iPhone only! I use my Vine for videos of my cat, food, and styling outfit of the day’s. If you use Vine, follow me username: Sahra Starr

Once you add your last layer, bake until crispy brown and melted cheesy. Take out, cut, and serve! This was a decently quick, and exceptionally delicious dinner for all!

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Recipe Monday: Pumpkin Trifle

Here’s a lovely, and delectable, dessert for all your holiday parties! A pumpkin trifle!

Ingredients you will need:

1 box Gingerbread cake mix
1 can pumpkin puree
4 boxes of butterscotch pudding
1 egg
Pie spice (allspice, nutmeg,, cinnamon
1 1/4 cup water
4 cups milk of your choosing (I use soy)
1 carton Cool Whip

Begin by baking your gingerbread cake; mix the egg, mix, and water, cook at 350 degrees until brown on top. Let the cake cool COMPLETELY.
While it’s cooking, prepare your pudding mix; whip together the milk and pudding powder, then slowly add in the pumpkin puree until a creamy, smooth texture is achieved.

When your cake is COMPLETELY cooled, crumble it; then begin by pouring 1/4 of it into your serving dish. Layer 1/2 your pudding mix on top, 1/4 the cake crumble, 1/2 the cool whip, and repeat. Finish off with a few crumbles and spices as garnish.

Chill in the refrigerator at least an hour before serving; then ENJOY!

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Recipe Monday: Vegan Stuffing

The Winter holidays are engulfing us, and with that comes plenty of eating. As a 13 year vegetarian my plates have always been lackluster, but with my sister going veg and my mom trying to eat healthier, my family has come up with more veg-friendly options!
This week I’m sharing with you a recipe for vegan stuffing; it’s delicious and hearty and everything you need as a holiday side!

Ingredients:
2 bags of Pepperidge Farms Stuffing bread cubes
1/2 chopped onion
2 chopped apples (red delicious)
1/2 cup fresh cranberries
1/4 chopped pecans
2 stalks sliced celery
2 tsp parsley
2 cans of vegetable broth
1/4 tsp salt
1/4 tsp pepper
2 tsp sage

Preheat the oven to 350 degrees. In a frying pan, sautee the onion, celery, and apple with the spices. Put all your bread cubes in a bowl and add the broth first, seasoned vegetables blend next and toss.

Pour into a casserole dish and bake for 20 minutes, until the top is browned and crisp.

Serve and Enjoy! Have a great Holiday season!

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Recipe Monday: Corona Cupcakes

Right after I found this recipe on Pinterest I knew it was one I’d have to try! And did I! This delectable dessert caters to all my booze loving friends and Ofcourse, myself. The recipe is decently easy and the frosting is seriously heaven; it completely makes the dessert!

Cupcake Ingredients:
3/4 cups butter or margarine
1 3/4 cup sugar
2 1/2 cup flour
2 tsp baking powder (not to be confused with baking soda)
1/2 tsp salt
3 eggs
1 tsp vanilla
1/2 tsp lime zest/juice
6 pack of Corona beer
1/4 cup milk

Now, I began by indulging in all things Mexican, just to get in the mood. Enchiladas for dinner, cracked open one of the beers, and began prepping (read: Pre-heat oven to 375 degrees and lining my cupcake tin with cupcake liners).

Take your flour, baking powder, and salt and whisk together in a medium sized mixing bowl.
In a large mixing bowl, stir your butter and sugar together until smooth, even “fluffy”. Then add the eggs, vanilla, and lime to this concoction.
In a small mixing bowl combine your milk and beer (and be sure to keep stirring so they don’t separate).

Now comes the fun part. Slowly, alternatingly, add your flour mixture and the beer mixture into the butter/egg mixture. Once this is all together and a smooth cupcake-y texture you can start pouring it into your cupcake pan, filling each cup 3/4 of the way. Place cupcakes in the oven and bake for 18 minutes, and your ready to start making your frosting!

Frosting Ingredients:
8oz cream cheese
3 cup of confectioner’s sugar
4 tbsp butter or margarine
2 tbsp lime juice/zest

Combine all ingredients in a small mixing bowl until a thick, frothy frosting. Make sure to taste test, as this, in my opinion, is the best part of the cupcake.

Okay, time to take out your cupcakes! Take a fork and, while still warm, poke holes in the top of the cupcake and use a pastry brush or spatula to glaze on some more Corona. It really helps soak the flavor into the cupcake. Let them cool fully before frosting!

Voila! Feel free to garnish with lime slices or beer tabs as you like! And don’t forget to fully enjoy (responsibly) and share these delicious desserts with your friends!

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Recipe Monday: Calzone

Made this DELICIOUS meal last night with some friends I’d spent the weekend with. It was possibly the best thing I’d eaten all week.

ingredients:
Pizza dough (recipe here)
1 egg white
Uncooked spinach
Ricotta cheese
Mozzarella cheese
Tomato purée
1 jalapeño
Minced garlic
MorningStar “bacon” strips (feel free to use real bacon if you’re not veggie)

Start with the sauce; chop and mince the jalapeño pepper, then add it, along with a tablespoon of minced garlic and the tomato purée, to a sauce pan and heat stirring the entire way through. Feel free to add other spices such as onion powder, garlic powder, pepper and salt, to taste.
Next, preheat your oven to 375 degrees and begin to spread your pizza dough. Then put the sauce over about half of it, leaving about 1/2 inch perimeter. Add your ingredients to only that half, then add more sauce to the whole bit of the dough, save for the edges.

Fold the dough only half over, making sure to squish the edges together so they cannot desperate during the baking.
Take your egg white and glaze the top of your calzone, and cut 3-5 1inch slits for ventilation.

Bake for 20-30 minutes, until golden on top. Take out and let cool, then dig in!

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Recipe Monday: Breakfast Sushi + FoodStaGram

If you’re looking for a simple, yet satisfying and unique breakfast; THIS IS IT!

Ingredients:

peanut butter

flour/wheat wrap

banana

Step 1: Spread peanut butter generously over the entire surface of your wrap:

make sure it touches the edges, as it will hold together better.

Step 2: place banana to one side and roll, tightly.

Step 3: Cut off the ends, then cut about 3/4″ pieces.

Step 4: bust out your chopsticks and enjoy!

Now, FoodStaGram. I know I hadn’t posted a recipe in weeks and I’m terribly sorry! It’s not because I haven’t been cooking, I have! I just forget that maybe I should take pictures/document until I’m halfway finished whipping up a meal.

So, in exchange for those missing weeks, I give you FoodStaGram. A collective of food images from my InstaGram feed!

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on InstaGram: EffortlessCoolSahra

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