You will need:
1 box no boil lasagna noodles
1 package soy crumbles
1 28oz can crushed tomatoes
1 can diced tomatoes
1 onion, minced
3 cloves minced garlic
Dried spices to taste: basil, oregano, marjoram,
2 tablespoons tomato paste (I use the stuff in the tube, which is great, you can just squeeze it and then put the top back on, much more convenient)
1 package soft tofu
1 package frozen spinach, squeezed to remove excess moisture
2 packages sliced mushrooms
garlic powder
salt and pepper
1 package soy mozzarella cheese
To make the sauce:
Saute minced onion and garlic in olive oil till translucent. Add soy crumbles and break up with wooden spoon. Add tomato's and their juices, as well as tomato paste. add salt, pepper and spices to taste. Simmer while ding next steps.
Tofu ricotta:
Crumble drained tofu in a bowl, and add spinach (in retrospect, I should have done this in the food processor, it would have been creamier, but oh well)
Add garlic powder.
Saute mushrooms in olive oil for 12 minutes until they are dry, then add to the tofu mixture.
To assemble:
Start with a thin layer of sauce on bottom of pan. add 3 lasagna sheets. This will seem like too few sheets but trust me they expand.
Smooth over a layer of tofu, followed by sauce, a sprinkling of cheese, repeat. You should have enough for 2 layers of tofu, and end with cheese, using 9 sheets of pasta.
bake in a preheated oven for 40 minutes covered with foil, then uncover and broil until top cheese becomes bubbly.
Let sit for 10 minutes to set, and enjoy!!
Saturday, October 20, 2007
Thursday, September 6, 2007
Do these people read my mind?
If you know me well, you know that I am always looking for perfect ways to fuse alcohol and food. My first true love is, of course, the Jell-o shot, but this is way to awesome to pass up. Its a cupcake and a cocktail!! No, we wont serve them at Sam's birthday party, but the next time Nadine graduates from somewhere I am armed and ready!! Check out the link!
http://www.cuptails.com/
http://www.cuptails.com/
Wednesday, September 5, 2007
Panzanella (bread salad)
My mother loves this!! It is only good in the summer when there are real tomatoes around. Do not try to use grocery store tomatoes. You will be sad. I am not going to put how many it serves, because people eat a lot of this.
Get one good baguette. Slice it in cubes, like if you were making fondue. Put the cubes in a bowl and, with your hands mix with 4-5 minced garlic cloves and enough olive oil to moisten. Spread on a cookie sheet and toast in a pre-heated 375 degree oven until toasty brown and fragrant.
While the bread is toasting, in a big bowl seed and chop your tomatoes (you can skin if you like)
Slice finely a sweet onion, add some chopped olives, and a lot of chopped fresh basil. If you want add some capers.
When the bread has cooled a bit add to the bowl. Moisten with red wine vinegar and some more olive oil, salt and pepper to taste.
If you are serving immediately let it hang out on the counter for at least a half an hour for the flavors to develop. If not, put it in the fridge, where, if it lasts, it will be even better the next day
Get one good baguette. Slice it in cubes, like if you were making fondue. Put the cubes in a bowl and, with your hands mix with 4-5 minced garlic cloves and enough olive oil to moisten. Spread on a cookie sheet and toast in a pre-heated 375 degree oven until toasty brown and fragrant.
While the bread is toasting, in a big bowl seed and chop your tomatoes (you can skin if you like)
Slice finely a sweet onion, add some chopped olives, and a lot of chopped fresh basil. If you want add some capers.
When the bread has cooled a bit add to the bowl. Moisten with red wine vinegar and some more olive oil, salt and pepper to taste.
If you are serving immediately let it hang out on the counter for at least a half an hour for the flavors to develop. If not, put it in the fridge, where, if it lasts, it will be even better the next day
Tuesday, September 4, 2007
hummus
This is the easiest thing to make ever!! I usually make a vat of it once a week for Jeff to take to work. I don't measure anymore, sorry. When Jeff and I were shopping the other day we were incredulous about how much it costs to by pre-made hummus, when this can be made for merely pennies a serving, and it tasted better, too. The making of this hummus has been greatly easier since the arrival of my dear friend, George Hamilton-Beech the food processor. (Yes, I name EVERYTHING!!)
To make a lot of hummus you will need:
2-3 cans drained garbanzo beans (chick peas).
I sometimes throw in a can of white beans to give it a smoother texture, especially now that its impossible to find Tahini anywhere
About a half a cup of Tahini- the kind I usually get is in a brown and orange can, the brand name escapes me but its either with peanut butter or Jewish food. Tahini is sesame paste, remember to stir it well, it has oil on top like when you buy natural peanut butter. For some reason there has been a problem getting Tahini lately- e-coli or something equally horrifying. Just use a can of white beans and extra olive oil and relax.
Juice of 1 lemon.
I like the acidity. One of the problems with pre-made hummus is that its super bland. Here is your chance!!
1-4 cloves of garlic
If you have a friend like George Hamilton you can just toss them in peeled and whole, but if you are using a crappy $10 blender like I used to have you might want to do some preliminary chopping. Garlic is great but no one wants a big raw chunk. Actually, i wouldn't mind, but I'm weird. Again, these are your tastes. We like garlic and it's good for you so I add alot
some salt.
Please Please Please buy a box of Mortons Kosher Salt and throw away your iodized salt shaker. I implore you. Its just as cheap and it tastes better. I keep a little orange bowl of salt on my stove to throw into things. It makes me feel good and professional, and the tactile experience of pinching salt like that is awesome. And really, that's part of what cooking is all about!! Use your senses, people!! Orange bowl!! crunchy white salt between your fingers!!! Cooking is fun!!
At this point turn on your blender/processor of choice. Drizzle in olive oil while machine is spinning until hummus reaches the consistency of your liking. Taste and adjust seasonings.
Simple!! If you want to make it fancier you can add:
-some cumin. I have been doing this. Yum.
-Roasted peppers. Its easy to roast them yourself, I'll tell you how later. This will impress people.
-sun dried tomatoes in oil. Add some of the oil as a replacement for some of the olive oil.
- Roasted garlic!!! Heaven!!
- Kalamata olives
- whatever else you think would be tasty.
When you are finished pack it away in Tupperware, or, if you are serving it now, pour it in a pretty bowl, drizzle with olive oil and sprinkle with paprika and chopped parsley. Yes, even if its just for you and you are going to sit in front of the TV and eat it with your fingers in your bathrobe. An entry on garnishing and making things look pretty is forthcoming.
To make a lot of hummus you will need:
2-3 cans drained garbanzo beans (chick peas).
I sometimes throw in a can of white beans to give it a smoother texture, especially now that its impossible to find Tahini anywhere
About a half a cup of Tahini- the kind I usually get is in a brown and orange can, the brand name escapes me but its either with peanut butter or Jewish food. Tahini is sesame paste, remember to stir it well, it has oil on top like when you buy natural peanut butter. For some reason there has been a problem getting Tahini lately- e-coli or something equally horrifying. Just use a can of white beans and extra olive oil and relax.
Juice of 1 lemon.
I like the acidity. One of the problems with pre-made hummus is that its super bland. Here is your chance!!
1-4 cloves of garlic
If you have a friend like George Hamilton you can just toss them in peeled and whole, but if you are using a crappy $10 blender like I used to have you might want to do some preliminary chopping. Garlic is great but no one wants a big raw chunk. Actually, i wouldn't mind, but I'm weird. Again, these are your tastes. We like garlic and it's good for you so I add alot
some salt.
Please Please Please buy a box of Mortons Kosher Salt and throw away your iodized salt shaker. I implore you. Its just as cheap and it tastes better. I keep a little orange bowl of salt on my stove to throw into things. It makes me feel good and professional, and the tactile experience of pinching salt like that is awesome. And really, that's part of what cooking is all about!! Use your senses, people!! Orange bowl!! crunchy white salt between your fingers!!! Cooking is fun!!
At this point turn on your blender/processor of choice. Drizzle in olive oil while machine is spinning until hummus reaches the consistency of your liking. Taste and adjust seasonings.
Simple!! If you want to make it fancier you can add:
-some cumin. I have been doing this. Yum.
-Roasted peppers. Its easy to roast them yourself, I'll tell you how later. This will impress people.
-sun dried tomatoes in oil. Add some of the oil as a replacement for some of the olive oil.
- Roasted garlic!!! Heaven!!
- Kalamata olives
- whatever else you think would be tasty.
When you are finished pack it away in Tupperware, or, if you are serving it now, pour it in a pretty bowl, drizzle with olive oil and sprinkle with paprika and chopped parsley. Yes, even if its just for you and you are going to sit in front of the TV and eat it with your fingers in your bathrobe. An entry on garnishing and making things look pretty is forthcoming.
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