Tag: italian

Banza Ziti Bolognese with Italian Sausage

~ Karine K ~ 2 Comments
All that goodness in one dish!
All that goodness in one dish!

Get on the Banza wagon with this fabulous Banza Ziti Bolognese with Italian Sausage. You can get over 35 grams of protein with one large serving of this dish! It’s easy, decadent, and plantifully nutritious!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

And if you love pasta as much as I do, make sure to check out these amazing recipes: Lasagna alla Karina, Shiitake and Leek Spaghetti and Rainbow Pasta.

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Banza Ziti Bolognese with Italian Sausage

Banza Ziti Bolognese with Italian Sausage
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  • Author: Karine K

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 celery rib, diced
  • 2 cloves garlic, minced
  • 1/2 can tomato paste
  • 2 28-oz cans Italian tomatoes (crushed with your hands)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup red pepper flakes
  • 1/8 teaspoon cinnamon
  • 1 teaspoon maple syrup
  • 3/4 cup TVP (textured vegetable protein)
  • 3/4 cup vegetable broth
  • 2 plant-based sausages, sliced into 1/4″ rounds (Beyond or Field Roast)
  • Sea salt and pepper, to taste
  • 1 package Banza Ziti, undercooked by 2-3 minutes
  • 1/2 wheel mozzarella (I love Miyoko’s)
  • Fresh basil
  • Nutritional yeast (optional)

Instructions

In a large straight-edge skillet, heat up the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 4 minutes. Add the tomato paste, and let it take some color, about 2-3 minutes. Once it’s darker and fragrant, add the crushed tomatoes, oregano, garlic and onion powder, cinnamon, maple syrup, and salt and pepper to taste. Mix well. Let simmer and reduce, over medium-low heat, until the sauce is fragrant and tasty, about 40 minutes, stirring often and adjusting the heat, if necessary. Once the sauce is reduced, add the broth and the TVP, and combine until rehydrated. Add the Italian sausage and the cooked pasta, and heat through.

Preheat broiler. To assemble, place the pasta in an oven-proof baking dish (at least 2.2 quarts). Spread your mozzarella on top and transfer to the oven. Broil until the cheese is bubbly and brown. Take out of the oven and let cool for a few minutes before serving, garnished with fresh basil and nutritional yeast. Bon appétit!

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Banza Ziti Bolognese with Italian Sausage

Banza Ziti Bolognese with Italian Sausage
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  • Author: Karine K

Ingredients

Scale
  • 1 c. à soupe d’huile d’olive
  • 1 oignon, en dés
  • 1 branche de céleri, en dés
  • 2 gousses d’ail, émincées
  • 3 onces de pâte de tomate (1/2 boîte)
  • 2 boîtes de 28 onces de tomates italiennes (écrasées avec les mains)
  • 1 c. à thé d’origan séché
  • 1 c. à thé de poudre d’ail
  • 1 c. à thé de poudre d’oignon
  • 1/4 tasse de flocons de piments broyés
  • 1/8 c. à thé de cannelle moulue
  • 1 c. à thé de sirop d’érable
  • 3/4 tasse de protéine végétale texturée
  • 3/4 tasse de bouillon de légumes
  • 2 saucissons végé, en tranches de 1/4 pouce (Beyond ou autre)
  • Sel de mer et poivre, au goût
  • 1 boîte de ziti Banza ou autre, cuites selon les instructions, moins 2 ou 3 minutes
  • Mozzarella (j’adore le fromage Miyoko’s)
  • Basilic frais
  • Levure alimentaire (optionnel)

Instructions

Dans une grande poêle, chauffer l’huile d’olive à feu moyen. Ajouter l’oignon, le céleri et l’ail, et faire revenir jusqu’à ce que l’oignon soit translucide, environ 4 minutes. Ajouter la pâte de tomate et laisser cuire pendant 2 à 3 minutes. Une fois la pâte de tomate aromatique, ajouter les tomates broyées, l’origan, la poudre d’ail et d’oignon, la cannelle, le sirop d’érable, et le sel de mer et le poivre. Bien mélanger. Laisser mijoter, à feu moyen-bas, jusqu’à ce que la sauce soit épaisse et aromatique, en brassant souvent, environ 40 minutes. Une fois la sauce prête, ajouter le bouillon de légumes et la protéine végétale texturée. Mélanger jusqu’à ce que la protéine soit réhydratée. Ajouter les tranches de saucisse et les pâtes, préalablement cuites, et réchauffer.

Préchauffer le four à gril (broil). Pour assembler, placer les pâtes dans un plat allant au four (au moins 2,2 quarts). Disposer des tranches de mozzarella sur le dessus et placer sur la grille supérieure du four. Griller jusqu’à ce que le mozzarella soit bien doré. Retirer du four et laisser reposer quelques minutes. Garnir de basilic frais et de levure alimentaire, si désiré. Bon appétit!

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Lasagna alla Karina

~ Karine K ~ 4 Comments
Lasagna alla Karina
Lasagna alla Karina

The Lasagna alla Karina is easy and… full of surprises! You could easily fool a meat eater into thinking it’s a plain old meat lasagna. I’ve started playing with TVP (textured vegetable protein) recently, and oh the possibilities! My mind is bubbling! But first, lasagna! The trick to cut your time is to make your ricotta the day before or the morning of. Each step is easy and quick, though. I wrote the recipe according to each one, with the assembly as the last step.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great pasta recipes, check out the following recipes: Shiitake and Leek Spaghetti, Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce and Banza Ziti Bolognese with Italian Sausage.

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Lasagna alla Karina

Lasagna alla Karina
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  • Author: livitygardens

Ingredients

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For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

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Lasagna alla Karina

Lasagna alla Karina
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  • Author: Karine K

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

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Easy Homemade Pizza

~ Karine K ~ Leave a comment
Easy Homemade Pizza
Easy Homemade Pizza

Forego the frozen pizza tonight and make this Easy Homemade Pizza. These are the easy steps I go through when I want to make pizza quickly and effectively. No need to make dough, sauce, or cheese. Everything is store-bought, but the results are so spectacular, one would be crazy not to use these shortcuts! Sometimes, I make my own sauce, or I use some leftover marinara. Be creative, but rest assured that in the end, you have this fabulous pizza you can come back to, when it’s just more convenient.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Easy Homemade Pizza

Easy Homemade Pizza
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 package Whole Foods All-Natural pizza dough
  • Olive oil
  • Pizza sauce (I like Rao’s)
  • Pepperoni (I like slicing Beyond Sausage really thin)*
  • 1 cup shallots, sliced thin
  • 1 cup mushrooms, sliced thin
  • 1 green bell pepper, sliced thin
  • Mozzarella (I love Miyoko’s Mozzarella)
  • Red pepper flakes
  • Fresh basil
  • Sea salt and pepper, to taste

Instructions

Bring the dough to room temperature. Line a large baking sheet with parchment paper. Apply a very thin layer of olive oil between the baking sheet and the parchment paper, to avoid the paper from slipping. Rub a little bit of olive oil between your hands and shape the pizza dough as to cover the baking sheet.

Preheat the oven to 350°. Take the pizza out of the bag and brush a thin layer of olive oil on top. Top with some pizza sauce. You can now top with the rest of your ingredients. Transfer to the oven and bake for 30-40 minutes. Because heat varies depending on the oven, start checking after 30 minutes. Take out of the oven, top with more olive oil or some leftover sauce, if desired, and some fresh basil. Bon appétit!

Notes

*Alternatively, rinse and drain a can of chickpeas. Toss them with some olive oil, some red pepper flakes, and some sea salt, and distribute them on the crust.

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Pizza maison facile à assembler

Easy Homemade Pizza
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  • Author: Karine K

Ingredients

Scale
  • 1 boule de pâte à pizza
  • Huile d’olive
  • Sauce à pizza en pot (j’aime la sauce Rao’s)
  • Pepperoni (j’adore couper les saucisses de marque Beyond très mince)*
  • 1 tasse d’échalotes françaises, tranchées mince
  • 1 tasse de champignons, tranchés mince
  • 1 poivron vert, tranché mince
  • Mozzarella végétalien
  • Flocons de chili broyés
  • Basilic frais
  • Sel de mer et poivre noir, au goût

Instructions

Laisser reposer la pâte à pizza à température ambiante. Appliquer une mince couche d’huile d’olive sur une tôle et couvrir de papier parchemin. Avec un peu d’huile d’olive dans les mains, travailler la pâte et étendre sur la tôle selon la forme désirée.

Préchauffer le four à 350°. Appliquer une mince couche d’huile d’olive sur la pâte. Recouvrir de sauce à pizza et garnir des ingrédients. Mettre au four et cuire pendant 30 à 40 minutes. Retirer du four et garnir de basilic frais. Bon appétit!

Notes

*Vous pouvez aussi utiliser des pois chiches. Rincer et égoutter. Mélanger avec de l’huile d’olive, des flocons de chili broyés et du sel de mer.

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Wild Rice, Italian Sausage, and Black Bean Stew

~ Karine K ~ Leave a comment
Wild Rice, Italian Sausage, and Black Bean Stew
Wild Rice, Italian Sausage, and Black Bean Stew

This Wild Rice, Italian Sausage, and Black Bean Stew recipe is one I often come back to. It is always unique, because it changes with the seasons, but it is also unfussy and delicious. I use wild rice for the protein content, and spigarello, because I love the texture of those perfect leaves that taste like a cross between broccoli and kale. I had some black turtle beans in the fridge that were cooked the night before, but garbanzo would be just great here. On the day of the picture, I had spotted the first asparagus of the season at the market, so obviously these ended up in here. Let your imagination and the seasons guide you.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Wild Rice, Italian Sausage, and Black Bean Stew

Wild Rice, Italian Sausage, and Black Bean Stew
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  • Author: Karine K

Ingredients

Scale
  • 1/4 cup coconut oil
  • 1 cup shallots, sliced thin
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 plant-based Italian sausage, sliced in rounds
  • 1/2 teaspoon turmeric
  • 1 large heirloom tomato, chopped small
  • 4 cups vegetable broth
  • 1 bunch spigarello, sliced (or kale or spinach or Swiss chard)
  • 1 cup asparagus, chopped
  • 3 cups cooked wild rice (from 1 cup dry, cooked according to package directions)
  • 1 can black beans, rinsed and drained
  • Sea salt and pepper, to taste
  • Fresh parsley, to garnish

Instructions

In a large straight-sided sauté pan, or soup pot, heat the oil, over medium heat. Add the shallots, garlic, sprigs of thyme and rosemary, sausage rounds, and generous pinches of sea salt and pepper. Sauté, covered, stirring often, until the shallots are soft, about 5-6 minutes. Add the turmeric and cook for one minute. Add the tomato and cook, covered, stirring often, until the tomato is liquified, about 3-4 minutes. Add the vegetable broth, the spigarello, and the asparagus. Mix well and cook until the vegetables are al dente, about 2-3 minutes. Add the wild rice and black beans, and heat through. Taste and adjust seasonings. Garnish with fresh parsley. Bon appétit!

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Riz sauvage avec saucisses italiennes et haricots noirs

Wild Rice, Italian Sausage, and Black Bean Stew
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  • Author: Karine K

Ingredients

Scale
  • 1/4 tasse d’huile de coconut
  • 1 tasse d’échalotes françaises, tranchées mince
  • 2 gousses d’ail, émincées
  • 1 branche de thym frais
  • 1 branche de romarin frais
  • 2 saucisses végétaliennes, tranchées mince
  • 1/2 c. à thé de curcuma
  • 1 grosse tomate heirloom, tranchée finement
  • 4 tasses de bouillon de légumes
  • 1 botte de spigarello, tranchée (ou kale ou épinards ou bette à carde)
  • 1 tasse d’asperges, hachées
  • 3 tasses de riz sauvage cuit (cuire 1 tasse de riz sauvage, selon les directives sur l’emballage)
  • 1 boîte de haricots noirs, rincés et égouttés
  • Sel de mer et poivre, au goût
  • Garnitures: persil frais

Instructions

Dans une grande poêle à rebords hauts, faire chauffer l’huile à feu moyen. Ajouter les échalotes, l’ail, le thym, le romarin, les tranches de saucisses, et de généreuses pincées de sel et de poivre. Faire sauter, à couvert, en brassant souvent, pendant 5 à 6 minutes. Ajouter le curcuma et cuire une minute de plus. Ajouter la tomate, couvrir, et cuire jusqu’à ce qu’elle soit en sauce, environ 3 à 4 minutes. Ajouter le bouillon de légumes, le spigarello et les asperges. Bien mélanger et cuire jusqu’à ce que les légumes soient attendris, environ 2 à 3 minutes. Ajouter le riz sauvage et les haricots noirs. Goûter, ajuster les assaisonnements et garnir de persil frais. Bon appétit!

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