Baked Mini Lasagna Cup in Wonton Skin (In Muffin Pan!)

 

Lasagna in a muffin tin? Yes, it's possible! The wonton wrappers peek out over the edge of the muffin tins and get crispy and also look hip! These lasagna cupcakes are so easy to make and use the same ingredients in the classic lasagna with layers of veggies, cheeses and pasta. Instead of lasagna noodles, wonton wrappers are used. Now, bite into this savoury appetizer and experience a incredible contrast of texture from the crispy shell to the soft flavourful filling.

 

Dietary: Vegetarian, vegan.

Make 24 cups

 

Ingredients

 24 wonton wrappers
 1 Tbsp olive oil
 1 medium onion, diced
 1 clove garlic, minced
 1 tomato, diced
 1/2 cup carrot, finely chopped
 250g fresh mushrooms, coarsely chopped
 1/2 cup mocked ham, chopped (optional)
 1/2 tsp dried rosemary leaves
 1/2 tsp dried thyme leaves
 1/4 cup or 60ml water
 1 Tbsp balsamic vinegar
 1/2 cup pasta/pizza sauce (tomato or cream)
 Salt, to taste
 Freshly ground pepper, to taste  
 1/2 cup vegan cheese, shredded
 Tabsco® sauce, to garnish

 

Method

1. Grease two 12-cup mini muffin tin with oil or cooking spray, place one wonton wrapper in the bottom of each muffin cup. Preheat the oven to 190℃ .

2. Heat up oil in a wok or large skillet. Sauté onion and garlic until aromatic.

3. Stir in carrot, mushroom and ham and continue to stir the mixture. Add rosemary and thyme.

4. Reduce heat to medium, add water, vinegar and pasta/pizza sauce. Stir until all ingredients are all evenly coated or until liquid evaporates.

5. Taste and add salt and pepper. Spoon mixture into prepared pan with wonton wrapper. Top with mozzarella cheese.

6. Use a oven thermometer, ensure it is at the right temperature 190℃. Pop it into the oven for about 8-10 minutes or until the cheese has melted and the edges of wonton wrappers are golden brown.

7. Garnish with Tabsco® sauce, serve immediately! 

Place one wonton wrapper in the bottom of each muffin cup

Before popping into the oven

Vegan Mushroom Aglio Olio Spaghetti

This is a popular traditional Italian pasta dish, Aglio Olio simply means garlic and oil. This is the dish that i have done numerous time when i have guests at my place, and it has never once failed to impressed! The best part is that this dish is so easy to prepare and fuss-free, so it allows me to have time to mingle with my guests at the dinner party, perfect!

Dietary: Vegetarian, Vegan.  

Serve 2
 

Ingredients

 160g of spaghetti or any pasta

 200g fresh button mushroom or any mushroom, sliced

 10 cloves garlic, thinly sliced

 3 Tbsp olive oil

 1/2 tsp dried chilli flakes or chilli padi, finely chopped

 20g vegan butter, cubed

 20g Italian parsley, finely chopped

 Sea salt, to taste

 Black pepper, freshly grinded, to taste

 Parmesan cheese, shredded (optional)
 

Method

1. Bring a pot of water with sea salt to a boil. Cook spaghetti until al dente. Drain and set aside, reserving a cup of pasta water.

2. Heat up oil in a large skillet or wok. Sauté the garlic and chilli flakes (if using) until aromatic.

3. Add mushroom, sauté until brown and cooked.

4. Add butter, then stir in cooked pasta and parsley. Season with sea salt and black pepper. Toss to coat all the ingredients evenly. If the pasta is too dry, adding some reserved pasta water.

5. Top with cheese, serve immediately!

Notes

☼ You may use other pasta but I realised Aglio Olio goes best with spaghetti.

100% Whole Wheat Pizza Crust (Bread Maker Machine)

Pizza dough made easy in the bread machine! Basically the dough program in the bread maker machine replaces the tedious hand kneading of dough and at the same time provide a warmer temperature for the dough to double in size with the presence of yeast, the dough program usually takes about 1 hour depending on your bread maker machine.

Fluffy crusty pizza at home? Anytime! Baking with 100% whole wheat flour is not only a healthier option, it also give a aromatic nutty texture. Homemade pizza is really not that difficult, making the crust is easier than it seems especially with bread machine. After knowing how to make pizza at home, i shamelessly think that my pizza is comparable to those in restaurants, now i can create any pizza toppings i like!

Make 15 inch pizza
 

Ingredients

 2½ cup whole wheat flour

 2½ Tbsp vital wheat gluten

 1 cup or 240ml water, room temperature

 2 Tbsp extra virgin olive Oil

 1 tsp sea salt

 1 Tbsp sugar 

 1 tsp active dry yeast 
 1 tsp cumin seeds (optional)

 

Method

1. Sift flour and vital wheat gluten together.
 

2. Add the water and olive oil to the bread pan, then add mixed flour. Add sea salt and sugar, then lastly the dry yeast. Do not let the yeast touches the liquid or salt until the mixing commences, because this will kill the yeast. Or simply add all ingredients in the order suggested by your bread machine manual and program the dough cycle according to the manufacturer’s directions.

3. Add the cumin seeds when the dough is formed or after 30 minutes.

4. When the dough cycle ends, remove the dough from the machine.
 

5. On a floured work surface, roll out the dough until it is less than 6mm thick. A large pizza will be about 15 inches in diameter with thinner crust, the medium pizza will be about 10 inches with a thicker crust.
 

6. Transfer dough onto greased pizza pan. Let it proof for 15 minutes. Preheat oven to 230℃.

7. Spread sauce over and top with half of the cheese, then spread with your favourite toppings. Lastly, cover with balanced cheese. Read more on ideas for veggie toppings.

8. Bake for about 10-15 minutes until cheese is bubbly and cooked through.

9. Season with TABASCO® sauce for some kick. Slice the pizza, serve immediately! 
 

Easy Veggie Pizza (Ready-made Thin Crust)

 

Making pizza is much easier than you can imagine, seriously! This recipe is so easy that even kids can do it! For a busy weekday evening, this recipe comes in handy. Use the Gardenia Wholemeal Wrap (below) as the pizza base if you do not have time to make your own pizza crust.

 

Dietary: Vegetarian, Vegan

Serve 2

Ingredients

 4 shiitake/button mushroom, thinly sliced
 1/2 tomato, chopped
 1/4 red bell pepper, thinly sliced
 1/4 yellow bell pepper, thinly sliced 

 3 Tbsp pasta, salsa or tomato sauce
 1 prepared thin pizza crust (or make your own)
 1/2 cup grated mozzarella cheese* (use vegan cheese if vegan)

 1/4 cup grated parmesan cheese* (use vegan cheese if vegan)
 
Seasoning
 Pinch of red pepper flakes
 Fresh black pepper
 TABASCO® sauce, optional

Method

1. Preheat the oven to 175℃ or simply use the small toaster oven.

2. Spread sauce on pizza crust and spread evenly half of the mozzarella cheese.

3. Top with mushrooms, tomato, red and yellow bell pepper. Cover with remaining mozzarella cheese, then with parmesan cheese. Season with pepper flakes and black pepper.

4. Bake for about 6-8 minutes in a preheated oven or until cheese melts and pizza turns golden.

5. Slice the pizza, serve immediately! 

Notes

☼ Gardenia Wholemeal Wrap can be used as pizza base too, easily available at most supermarkets. SGD2.50 for 5pcs.

 

☼ When buying cheese, make sure the cheese rennet is vegetarian. Cheese made from vegetable or microbial rennet is vegetarian but not calf rennet. Natural calf rennet is extracted from the inner mucosa of the stomach chamber of slaughtered young, unweaned calves. Read more about rennet.