Posts Tagged ‘dried oregano’

Sauteed Winter Squash Slices [Vegan]

Wednesday, February 1st, 2017

Winter Squash

A perfect side dish for a winter meal.


1/4 tsp salt

1/4 tsp pepper

1/4 tsp dried oregano

1 tbsp parsley

1/2 cup flour

1/4 tsp dried basil

4 cups winter squash, peeled and sliced


Cut the squash into .25 in. slices. Trim off the rind. Combine the flour, salt, pepper, basil, and oregano in a plastic bag. Add the squash and shake to coat lightly. Heat a griddle or large frying pan on medium high. Spray with olive oil and saute 3 to 4 minutes on each side, or until the outside is golden brown and the inside soft. Dust with chopped parsley and serve as a side dish.

Serves 6

Nutrition Facts:

Nutrtion (per serving) Calories 65; % Calories From Fat 0%; Total Fat 0g; Saturated Fats 0g; Mono-unsaturated Fats 0g; Poly-unsaturated Fats 0g; Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 15g; Dietary Fiber 2g; Sugar 2g; Protein 2g

More Information:


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 13 mcg
Vitamin A 1100 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 10 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 9 mg


Manganese 0 mg
Calcium 27 mg
Magnesium 14 mg
Phosphorus 30 mg
Zinc 0 mg
Fluoride 0 mcg
Copper 0 mg
Sodium 100 mg
Selenium 4 mcg
Iron 1 mg
Potassium 290 mg

Spinach Lasagna

Sunday, September 11th, 2011

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.


20 lasagna noodles

2 tablespoons olive oil

1 cup chopped fresh mushrooms

1 chopped onion

1 tablespoon minced garlic

2 cups fresh spinach

3 cups ricotta cheese

2/3 cup grated Romano cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1 egg

3 cups mozzarella cheese, shredded

3 cups tomato pasta sauce, divided



1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil.  Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

4. Combine ricotta, Romano, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9X13 inch baking dish. Spread 2 cups of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella and 1/3 cup parmesan on top. Spread
1 cup spaghetti sauce over cheese. Repeat layering 2 times.

5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Prep Time: approx. 35    Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 50 Minutes. Makes 12 servings.

Vegetarian Spaghetti Sauce

Sunday, September 4th, 2011

Now a meatless spaghetti sauce that not only tastes delicious, but uses tofu to supply the protein you need.

Servings: 6


1/3 cup olive oil

1 carrot, finely chopped

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 package Mori-Nu Silken Firm Tofu, drained

1/2 pound mushrooms, sliced

1/2 cup black olives

4 medium, ripe tomatoes, peeled, seeded, and chopped

1/3 cup tomato paste

1 Tbsp. salt

1/2 tsp. Dried basil

1/2 tsp. Dried oregano


In a saucepan, heat oil and saute carrots, onion, and garlic for 4 to 5 minutes. When onions are translucent, stir in tofu, crushing with spatula. Continue stir frying for 4 to 5 minutes until ingredients are well blended and tofu is crumbled and moist. Add remaining ingredients. Cover partially and simmer 30-40 minutes, stirring occasionally, until sauce reaches desired thickness.

Nutritional Notes

Includes 3.25g of fiber and only 2g of saturated fat per serving

Nutritional Facts

Calories: 212 Fat: 16g Carbohydrates: 13g

Sodium: 759mg Cholesterol: 0mg Protein: 6.5g