I had some people over tonight for The Bachlorette and made an absolutely wonderful lasagna. Please make it. I don't think I'll ever use cheese in lasagna again as the tofu was fabulous. My mom had also brought up some of the dips from a great recipe from Alicia Silverstone's Cookbook "The Kind Diet." All of this is Vegan as a dear friend of mine has converted.
Butternut Lasagna
- 12 ounces lasagna noodles (9 to 12 noodles)
- 1/2 onion, minced
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 8 cups chopped spinach, kale, chard, or other dark green leafy vegetable
green leafy vegetable - 3/4 cup chopped walnuts or pecans
- 1/2 cup boiling water
Tofu Filling:
- 1 1/2 pounds firm or silken tofu
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 1/2 teaspoon sea salt Black pepper to taste
Butternut Sauce:
- 3 cups mashed cooked butternut squash
- 3/4 cup nondairy milk
- 1 tablespoon miso
- 1/4 teaspoon ground nutmeg
- Salt to taste
Preheat oven to 375 degrees F. Split butternut squash in half, scoop out the seeds, and microwave for 10-15 minutes. Saute onion in olive oil until soft. Stir in the garlic and greens. If the greens are dry, add a little water. Cover and steam 5 minutes or until soft. Set aside.
Place tofu filling ingredients in food processor or blender. Puree until smooth. Remove to bowl and set aside. Place Butternut Sauce ingredients in food processor or blender. Puree until smooth.
Assemble lasagna as follows: Cover the bottom of 9 x 13-inch pan with thin layer of sauce. Place a single layer of lasagna noodles in bottom of pan. Leave a little space between the noodles because they will expand when cooked. Spread 1/2 of the tofu filling over noodles. Sprinkle 1/2 of the cooked greens over tofu. Spread 1/3 of the butternut sauce over the greens. Repeat for one more layer. Place noodle layer on top
Makes 9 servings
Note: To save time, you can buy frozen pureed squash. Many markets also carry fresh or frozen peeled and cut squash that can be quickly steamed.
From: http://www.vegfamily.com/whole-family/vegan-lasagna.htm
Artichoke, Mushroom, and Leek Crostini with Pesto
Ingredients:
Preheat the oven to 400°F. Line a baking sheet with parchment.
Combine the oil, vinegar, mirin, shoyu, and 2 pinches of salt in a skillet over medium heat. Add the garlic, leek and mushrooms. Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place. Reduce the heat to low and braise until the leek is quite tender and deeply browned, 5 to 10 minutes. Remove the lid and allow any remaining liquid to cook off. Remove from heat and stir gently to combine.
Blend the artichoke hearts, olive oil and umeboshi vinegar in a food processor until smooth. Remove from the food processor and set aside.
Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth. Adjust seasonings to taste.
Brush the bread lightly with oil on both sides. Arrange the bread on a baking sheet and sprinkle lightly with salt. Bake until the bread is lightly browned and crispy at the edges.
Spread the artichoke mixture on the bread, mound the leek mixture generously on top, and finish with a dollop of pesto and a sprinkle of parsley. Serve.
Place tofu filling ingredients in food processor or blender. Puree until smooth. Remove to bowl and set aside. Place Butternut Sauce ingredients in food processor or blender. Puree until smooth.
Assemble lasagna as follows: Cover the bottom of 9 x 13-inch pan with thin layer of sauce. Place a single layer of lasagna noodles in bottom of pan. Leave a little space between the noodles because they will expand when cooked. Spread 1/2 of the tofu filling over noodles. Sprinkle 1/2 of the cooked greens over tofu. Spread 1/3 of the butternut sauce over the greens. Repeat for one more layer. Place noodle layer on top
Makes 9 servings
Note: To save time, you can buy frozen pureed squash. Many markets also carry fresh or frozen peeled and cut squash that can be quickly steamed.
From: http://www.vegfamily.com/whole-family/vegan-lasagna.htm
Artichoke, Mushroom, and Leek Crostini with Pesto
Ingredients: Artichoke, Mushroom and Leek Crostini with Pesto
Directions: - 3 Tbsp. olive oil
- 2 tsp. balsamic vinegar
- 2 Tbsp. mirin
- 2 tsp. shoyu
- Salt
- 3 to 4 cloves garlic , thinly sliced
- 2 cups thinly sliced leeks
- 2 cups sliced button mushrooms
- 1 can water-packed artichoke hearts , drained
- 2 Tbsp. olive oil
- 1/2 to 1 tsp. umeboshi vinegar
- 1 cup fresh basil leaves
- 3/4 cup raw pine nuts
- 1/4 cup lemon juice
- 1 to 2 Tbsp. umeboshi vinegar
- 1/4 cup olive oil
- 4 to 6 slices thick whole grain baguette
- Finely chopped flat-leaf parsley
Preheat the oven to 400°F. Line a baking sheet with parchment.
Combine the oil, vinegar, mirin, shoyu, and 2 pinches of salt in a skillet over medium heat. Add the garlic, leek and mushrooms. Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place. Reduce the heat to low and braise until the leek is quite tender and deeply browned, 5 to 10 minutes. Remove the lid and allow any remaining liquid to cook off. Remove from heat and stir gently to combine.
Blend the artichoke hearts, olive oil and umeboshi vinegar in a food processor until smooth. Remove from the food processor and set aside.
Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth. Adjust seasonings to taste.
Brush the bread lightly with oil on both sides. Arrange the bread on a baking sheet and sprinkle lightly with salt. Bake until the bread is lightly browned and crispy at the edges.
Spread the artichoke mixture on the bread, mound the leek mixture generously on top, and finish with a dollop of pesto and a sprinkle of parsley. Serve.
