Vegan Lasagna II

Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you’d like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.

Ingredients

• 3 cloves garlic, minced


• 1/2 pound mushrooms


• 1 tablespoon vegetable oil


• 1 (10.75 ounce) can tomato puree


• 1 (10 ounce) package frozen spinach, thawed and drained


• 2 teaspoons garlic salt


• 2 tablespoons Italian-style seasoning


• 1 (12 ounce) package soft tofu


• 2/3 (16 ounce) package instant lasagna noodles

Directions

1. Preheat oven to 375 degrees F (190 degrees C).


2. In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.


3. In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.


4. In a 9×9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.


5. Bake 45 minutes in the preheated oven.

Vegan Lasagna II

Yummy Bok Choy Salad

This is hands down the best salad that I’ve ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.

Ingredients

• 1/2 cup olive oil


• 1/4 cup white vinegar


• 1/3 cup white sugar


• 3 tablespoons soy sauce


• 2 bunches baby bok choy, cleaned and sliced


• 1 bunch green onions, chopped


• 1/8 cup slivered almonds, toasted


• 1/2 (6 ounce) package chow mein noodles

Directions

1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.


2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Yummy Bok Choy Salad

Lisa"s Lasagne

A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests.

Ingredients

• 2 tablespoons olive oil


• 3 onions, chopped


• 1 green bell pepper, chopped


• 1 red bell pepper, chopped


• 1 yellow bell pepper, chopped


• 2 sliced zucchini


• 8 chopped tomatoes


• 3 tablespoons tomato paste


• 4 cloves garlic, minced


• 2 tablespoons dried oregano


• 2 tablespoons dried basil


• 1 tablespoon dried thyme


• salt and pepper to taste


• 2 tablespoons butter


• 1 1/2 tablespoons all-purpose flour


• 3 cups milk


• 1 cup shredded Cheddar cheese


• 1/8 teaspoon freshly ground nutmeg


• salt and pepper to taste


• 12 spinach lasagna noodles

Directions

1. Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)


2. Preheat the oven to 200 degrees F (95 degrees C). Grease a 9×13 inch baking dish.


3. While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.


4. Soak the lasagna noodles in water for 30 seconds.


5. Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.


6. Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.

Lisa"s Lasagne

Lemon Cream Pasta with Chicken

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Ingredients

• 3 skinless, boneless chicken breast halves


• 1 lemon, quartered


• 2 teaspoons garlic powder, divided


• 1 teaspoon ground black pepper, divided


• 2 (14.5 ounce) cans chicken broth


• 1/4 cup fresh lemon juice


• 1 (8 ounce) package rotelle pasta


• 1 cup heavy cream


• 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.


2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.


3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Lemon Cream Pasta with Chicken

Breaded, Fried, Softly Spiced Tofu

This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I’ve settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.

Ingredients

• 1 (16 ounce) package extra-firm tofu, drained and pressed


• 2 cups vegetable broth


• 3 tablespoons vegetable oil


• 1/2 cup all-purpose flour


• 3 tablespoons nutritional yeast


• 1 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 1 teaspoon sage


• 1/2 teaspoon cayenne pepper

Directions

1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.


2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.


3. Warm oil in a large skillet over medium-high heat.


4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Breaded, Fried, Softly Spiced Tofu

Sarah"s Rice Pilaf

This is a delicious twist to traditional rice.

Ingredients

• 2 tablespoons butter


• 1/2 cup orzo pasta


• 1/2 cup diced onion


• 2 cloves garlic, minced


• 1/2 cup uncooked white rice


• 2 cups chicken broth

Directions

1. Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Sarah"s Rice Pilaf