After a weekend of satisfying cooking, a nice leisurely trip to Ken’s Artisan Bakery was in order. One of my favorite things is their Ham, Thyme, & Gruyère Croissant. Guess I’m back on the ham. HAM!
(yes, I used 2 plates. I am a slave to my photography)
I received a great lasagna recipe from my friend Sheila and have meant to try it for some time. Seeing as how the weather here in Portland right now is rather chilly, I decided that lasagna was in order (somehow that just pairs).
I have made a several modifications to her original recipe, making it completely vegan for zeh husband and also modifying it so I don’t have to use the stove much. I have realized, since starting this blog, that I am an oven girl. I avoid using the stove as much as possible, unless it’s to boil water/steam things. Hmm. I am not sure why.
So here it is:
Ingredients:
1 package extra firm tofu
1 cup plain, unsweetened soy yogurt
1 small lime, juiced
1 roasted bulb of garlic
5 chopped green onions
1/4 cups nutritional yeast
1-2 Tbl. fresh rosemary
1 pkg Trader Joe’s soyrizo, relieved of it’s casing
1/2 bottle Amy’s Marinara Sauce
1 small steamed acorn squash
3 cups fresh & raw spinach
lasagna noodles (Tinkyada brown rice noodles, wheat and gluten-free and has a great texture)
(for me) rosemary asiago
(for him) Vegan Gourmet mozzarella
Zinfandel
Instructions:
• Preheat oven to 350°F
• Open Zinfandel and pour yourself a glass.
• Make vegan ricotta by combining crumbled tofu, soy yogurt, lime juice, roasted garlic, nutritional yeast and rosemary, and let sit for 1 hour in refrigerator.
• Peel squash and cut into 1/4 inch chunks. Steam until just soft.
• Combine soyrizo and marinara sauce in separate bowl.
• Boil noodles (or use no-boil)
• Layer: ricotta, noodles, soyrizo mixture, vegetables, repeat. Top with panko. Bake until panko is browned.
As with most things like this, the second day is even better. I think next time I will prep the lasagna and let it sit overnight in the refrigerator.
Note: This was a hit! The sweetness of the squash contrasted so well with the spiciness of the soyrizo, and the textures were just wonderful. The rosemary in the asiago, as well as the ricotta was fantastic. I will definitely be making this again!
I found some pre-made whole wheat pizza dough at Trader Joe’s (swear I don’t work there) and thought, hmmmm…I can do a lot with this!
Thought I’d make a pretzel. Nope, didn’t work—too stretchy shrinky. I’ll have to do that one from scratch some other time.
So what I did do, and do well if I may say so, is make little breads. Since it was pizza dough the breads were dense, but that’s not a bad thing!
I decided to make 2 little loaves: Black and White Sesame Seed and Rosemary:
I chose rosemary because I had some Pecorino Toscano cheese that I knew would pair well with it, and after consulting with Deano (mentioned in an earlier post, aka the KING of all things wine), I (we) decided to keep the Italian theme by choosing a 2008 Caravaggio Montepulciano d’Abruzzo. I understand that a Beaujolais or a Chianti Riserva would also pair well with the cheese.
I also made an olive oil concoction with rosemary and black volcanic salt for dipping. Delicious and oh-so-simple.
I have a bit of an obsession with waffles and I very much like to create unusual and unexpected variations of such. Today I thought, why not make french toast waffles?
Dip your favorite spelt bread (mine is by Nature Bake–it’s moist and fluffy) into a mixture of egg (or egg replacer), soy milk, vanilla, cinnamon and a squirt of agave nectar. Place in waffle maker until done and begin joyful mastication.
I found that you can do this a couple of ways:
First, quickly coat the bread and place on the waffle iron before it has a chance to soak up too much liquid, which will ensure the bread keeps its shape. The waffle in the photo was done this way and came out not only tasty but oddly attractive in an Analytical Cubism sort of way (well…kinda). The crust was like cinnamon toast and the rest was french toast waffly bliss.
Second, tear the bread into pieces, soak in the liquid until it becomes chunky-mushy and use like a batter. Both ways make very good waffles and the nutty spelt is a nice flavor addition. It’s also fun to make little waffle pieces with the batter—soft yet crispy little critters, they are.
I’d like to try this with other breads–ut oh, another project!
Multi-seed baguette from Trader Joe’s, broiled with olive oil and:
top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)
top right: fresh pico de gallo topped with micro greens
middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato
middle right: chunky garlic hummus, chive, cucumber
bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella
White Truffle Mac n’ Cheese: béchamel based sauce, sharp cheddar, parmigiano reggiano, rosemary, sage and thyme, topped with panko, parmigiano reggiano and white truffle.
Easy way:
-Trader Joe’s Mac-n-Cheese, thawed enough to stir
-add a few more of your favorite sharp cheeses (for me: sharp cheddar & parmigiano reggiano)
-add pinch of rosemary, sage and thyme
-mix in and top with panko (best one I’ve found is in bulk isle of Whole Foods–doesn’t have additives)
-bake according to box instructions
-when finished cooking, break open top crust and top with grated white truffle and parmigiano reggiano (or other favorite).
My way: later
The one I really really want to try: Orgasmic Mac n’n Cheese a la What We’re Eating *love*
I love to make this for Thanksgiving. Good any time of the year though…it’s just our tradition.
Adapted from “Tofu, Spinach & Walnut Loaf” from The Enchanted Broccoli Forest)
40 minutes to prepare — 1 hour to bake — Serves 4 to 6
Pre-cook 1 cup brown rice in 2 cups water
Steam separately:
• 18 oz fresh steamed spinach
• 2 cups minced onion (I like to use chive as well) with 6 large cloves chopped garlic
Fold the steamed spinach, onion and garlic together and add:
• 1 cup chopped walnuts
• 1 Tbs. Braggs (or soy sauce)
• 1/4 cup Worcestershire or BBQ sauce
• 1/2 lb. firm tofu, mashed
• 1 1/2 cups cooked brown rice
• 1/4 tsp. nutmeg
Adjust seasonings/add salt according to taste.
Place into oven-safe dish, top with panko for crunchy yum-yum sensation.
Bake at 350 degrees for about 1 hour.
Let sit for about 10 minutes before consuming.
* I personally like to make this the day before and let it sit in the refrigerator overnight. I feel that it lets all the flavors combine.
Baked tofu, avocado, lettuce, tomato & chipotle aioli on spelt bread.This absolutely rivals Blossoming Lotus’ Spicy Avocado Sandwich!
