Squash, Spinach & Soyrizo Lasagna May 22, 2010

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

Panko

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!

Ah, Pizzettas! May 8, 2010

From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:

Pesto, Tomato & Raclette du haut Livradois*

Spinach, Walnut, Garlic & Marinara

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For the pesto, process until desired consistency:

1 bunch fresh basil

3/4 cups pecans (or whatever nut you like)

1/4 tsp. sea salt

5 cloves garlic

3/4 cups Kalamata olive oil

Vegan Pecan Pesto

* Raclette Description :

Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.

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Raclette du haut Livradois is from Livradois, France

Intestine and Brain Ravioli April 28, 2010

Intestine ravioli made with tar, blood and mouse brains.

Ok…crazy exposure.  Don’t get angry at me.

Ravioli April 28, 2010

Spinach Florentine Ravioli with asparagus, roasted garlic and hazelnuts.

Lisa’s Tofu-Walnut-Spinach-Garlicky-Brown Rice-Garam Masala Thing April 28, 2010

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 tsp. Garam Masala

• 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.

Buon appetito!