Spinach Lasagna

Christmas came early this year, as Daiya cheese made its way to Eugene.  So, in celebration, I picked up some cheddar and italian style and made this delicious lasagna.  I made a roasted red pepper tomato sauce and a spinach laden tofu ricotta to accompany the Daiya for an amazing pre-Christmas meal.

So now, I'm prepared to settle in, do a little prep for the big day, and to enjoy the rest of my end-of-the-year vacation.  It's just too bad there's not much left over to snack on.  I will be quiet until after the holidays.  So, I would like to wish everyone a happy holiday season.



Spinach Lasagna with Red Pepper Tomato Sauce

Sauce:
2 red bell peppers
3 cloves garlic
1/4 cup basil, chopped
1 tbs olive oil
1/4 tsp red pepper flakes
1 onion, chopped
1/2 cup dry white wine
28 oz diced tomatoes
15 oz tomato sauce
1/4 tsp salt

Spinach Ricotta:
2 bunches spinach, stemmed, washed & shopped
3 cloves garlic
16 oz tofu, drained & crumbled
1/2 cup cashews
1/4 cup lemon juice
2 tbs olive oil, divided
1/2 tsp salt
1 1/2 tbs miso

Other:
12 oz lasagna noodles (3/4 of a box)
3 cups vegan mozzarella cheese (or bechamel, see below)

For the sauce:
Cut the peppers in half and remove the seeds and stems.  Place them skin-side up on a baking sheet, along with the unpeeled garlic and broil until the skin is charred, about 7 or 8 minutes.  Remove the peppers in a paper bag, or just set a side and allow to cool.  When cool enough to handle, remove the skin.  They should peel right off.  Also remove the skin from the garlic.  Add the peppers, garlic and basil to a blender and blend thoroughly.

While the peppers cook, heat 1 tbs vegetable oil in a saute pan and add the onion and red pepper flakes.  Saute over medium heat until the onion has softened.  Add the diced tomatoes and wine and simmer until the tomatoes are soft and much of the liquid had cooked off.  Set aside if necessary.  Add the tomatoes & onions, along with the tomato sauce to the blender with the pepper mixture.  Pulse a few times until you have a chunky sauce.  Return to the pan, reheat and add the salt, to taste.  This can be made ahead of time.

For the ricotta:
Heat the oil in a sauce pan, set to medium.  Add the spinach, in handfuls, along with the minced garlic and cook until the spinach has wilted, just a couple of minutes.  Press between two plates, to extract the liquid and cool in the refrigerator.  Add the cashews and the lemon juice to a blender and blend thoroughly.  Add the crumbled tofu to a mixing bowl.  Pour the blended cashews, oil, miso and salt over the tofu and stir to combine.  Stir in the chilled spinach and set aside.  This is even better if made a day ahead of time.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles, then half the spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add another layer of noodles, followed by the remaining spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add the final layer of noodles, the remaining sauce and cheese. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings:  504 cal (22g fat, 61gcarbs, 17g protein)

Bechamel Replacement for Cheese:
If you don't want to use vegan cheese, a bechamel (a simple white sauce) is a very suitable replacement.  It is a common practice in many lasagnas, vegan and omni and can be just as delicious.  Follow the directions below and use instead of the cheese in the recipe above:

2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt

Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside. This can also be made ahead of time, but warm before using.

Moong Dosa with Spinach and Red Pepper Sauce

When fusion is done well, it can be beautiful. I made Indian moong dal dosas with a spicy spinach filling, based on my saag recipe, and added a savory Provencal red pepper sauce. The flavors were an amazing abundance of sweet, spicy, and savory engulfing an earthy crepe. Every aspect of tonight's dinner was satisfying.



Red Pepper Sauce
2 Red Bell Peppers
2 Tomatoes
2 small shallots (2-3 tbs total)
1 clove garlic
2 tbs chopped basil
1 tbs agave nectar
1 tbs vinegar
1/4 tsp salt
2 tbs olive oil

Preheat the oven to 450 degrees. Cut the red pepper in half. Remove the stem, and seeds and lay face down on a baking sheet. Cut the tomatoes into quarters, remove the seeds and lay face down on the sheet. Cut the shallots in half and place the unpeeled garlic and shallots on the baking sheet as well. Bake for about 10 minutes, until the pepper skins have charred. Allow to cool and remove the skins from the peppers, tomatoes, garlic and shallots. They should peel right off. Add all ingredients to a blender and blend into a creamy sauce. The sauce can be made ahead of time and reheated. Makes about 2 1/2 cups.

5 Servings: 82 cal (6g fat, 8g carbs, 1g protein)

Spinach Filling
2 tbs vegetable oil
2 tsp cumin seed
1 large onion, chopped
2 jalapeno peppers, seeded & chopped
4 cloves garlic
2 tomatoes, grated
2 bunches spinach, washed & chopped (or 2 packages frozen)
1/2 tsp salt
8 oz tofu, crumbled

Heat the oil in a sauce pan over medium heat. Add the cumin seeds and cook until they begin to sizzle. Add the onion and jalapeno and cook until they begin to brown. Stir in the garlic and cook a minute more. Add the grated tomato, salt and spinach. Increase heat to medium high and cook until the spinach has wilted and the moisture from the spinach and tomato is cooked off. Remove from heat and stir in the crumbled tofu. This can also be made ahead and reheated.

6 Servings: 109 cal (6g fat, 9g carbs, 6g protein)

Sabzi Dal: Mixed Veggies with Lentils

I developed this in an attempt to make a lentil dish that was easier to digest, because my body likes lentils so much less than I like lentils This is packed with veggies, and I've added asafoetida, fenugreek and turmeric, along with a host of other spices. You may substitute store bought curry powder for mine (listed at the bottom), but if you have it, add a little asafoetida. It's pungent aroma is a great addition to dals, and it's supposed to make them easier to handle in the end. (literally!)



Sabzi Dal
2 tbs vegetable oil
1 onion, chopped
1 tbs ginger
3 cloves garlic
10 curry leaves
1 tomato, grated
1 bunch spinach (or 10 oz frozen), chopped
1 cup soy yogurt
1/4 cup chickpea flour
1/2 cup lentils
2 medium potatoes, diced
1 small head cauliflower
2 tbs spice mixture (or curry powder)
4 cups water
1 1/2 cup frozen peas

Heat the oil in a medium sauce pan set to medium-high. Add the onion and saute, stirring often until the onion begins to brown. Add the garlic and ginger and curry leaves, cook for a minute, then add the grated tomatoes and the spinach. Cook until the spinach has wilted and most of the liquid has cooked off. Stir in the yogurt, chickpea flour and spice mixture, then add the lentils, potato, cauliflower and water. Cover and simmer until the lentils and potato are soft, about 45 minutes. Remove the curry leaves (or left in as garnish) and stir in the peas and cook just until the peas are warm. Serve over rice or with naan or roti.

4 Servings: 400 cal (10g fat, 63g carbs, 19g protein)

Curry Spice Mixture
This spice mix is probably a bit hotter than your store brand, but not overly hot. It also has a goodly amount of pungency from the fenugreek and asafoetida. It's perfect for lentils, pulses or beans. You can substitute regular curry powder with a touch of cayenne and, if available, asafoetida.

Ingredients
2 tbs coriander seed
1 tbs cumin seed
1 tsp black peppercorns
1/2 tbs black mustard seed
1/2 tbs fenugreek seed
6 cloves
2 arbol chilies, including seeds
1 tsp paprika
1/2 tsp turmeric
1/2 tsp asafoetida

Heat a small fry pan over medium heat. Break apart dried chili peppers and add the whole spices. Dry fry, stirring constantly, or shaking the fry pan until the spices take on a slightly toasted aroma. Remove from heat and let cool for 5 minutes. Add to a a spice or coffee grinder, along with the paprika, turmeric and asafoetida. Grind into a fine powder. Makes about 5 tbs.

Holiday Eggnog Bread

My wife and I both had holiday parties at work yesterday. I made a batch of Bacos-Bacon Dip for her potluck and mini loaves of eggnog bread for mine. She topped hers off with ginger cupcakes and lemon frosting. To be honest, I busted my knuckle up zesting 2 tablespoons of zest, but that's another story. Lets just say she owes me one. Her cupcakes will be on her blog (K's Mumbo Jumbo), along with her delicious Margarita Cupcakes form Thanksgiving. Yum.

And here is my eggnog bread. I posted this last year, so if you think you've seen this before, you're right. But here it is again.



Eggnog Muffins/Bread
8 tbs Earth Balance Margarine, softened
1 cup sugar
1 tsp vanilla extract
2 tbs rum (or 2 tsp rum extract)
1 cup Soy Egg Nog (or rice)
1 tbs Ener-G Egg Replacer
1/3 cup vegan sour cream
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon

With a beater, cream the margarine with the sugar until fluffy. Combine the wet ingredients and whisk in the egg replacer powder. Blend the liquid and sour cream in with the margarine and sugar. Add the dry ingredients to the wet mix and blend until somewhat sticky (like a muffin or banana bread batter).

For Bread: Pour into a 9x5 loaf pan and bake at 350 degrees for about 1 hour, until a knife an be inserted and pulled out clean. Cool on a wire rack for 10 minutes and remove from the pan. For mini loaves, bake for about 45 minutes.

For Muffins: Spoon Batter into a muffin tin, fitted with muffin cups, about even with the tin. Bake at 375 degrees for about 30-35 minutes, until a knife can be inserted and pulled out clean. Cool on a wire rack for 10 minutes and remove from the pan.

12 Servings: 245 Cal (9g fat, 36g carbs, 3g protein)

Spaghetti with Marinara Sauce

I was scanning through my pasta posts the other day and noticed that I don't have a marinara anywhere. A good marinara is made simply with fresh, quality ingredients. And the sauce cooks in just a few minutes. This is my go to weeknight pasta in the summer, when basil is abundant and fresh. Since I had to purchase a package this week, I decided to use the rest for a batch.



Spaghetti with Marinara Sauce
1 lbs pasta
2 tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
28 oz can diced tomatoes
1/4 cup white wine
1/2 tsp salt
1/2 cup basil leaves, chopped

Set a pot of water to boil and begin the sauce. Heat olive oil in a saute pan set to medium-high heat. Add the onions and saute until soft. Add the garlic and red pepper flakes, cook for half a minute, then stir in the diced tomatoes and wine. Bring to a boil then reduce and simmer, uncovered for about 20 minutes, while the pasta cooks. As the sauce cooks, mash the tomatoes up with the back of a wooden spoon.

When the pasta is done cooking, drain, reserving some of the pasta water. Remove the sauce from the heat, stir in the basil and salt. Then toss with the pasta, adding a little of the reserved water, if necessary.

4 Servings: 530 cal (9g fat, 95g carbs, 17g protein)