Tofu "Ricotta" Lasagne

Tofu "Ricotta" Lasagne

I have been completely uninspired in the kitchen lately.  I think it has something to do with my taxes being due very soon and the stress of finishing them, sending them off, paying some outrageous amount to the State and Feds, and then wondering for the next 7 years whether I'll get audited!  That would stifle any good foodies creativity, don't you think?

I decided to make a big vegan lasagne for the week and hoped it would take care of most of our dinner needs for at least a few nights.  I opened my favorite all time/all around vegan cookbook, "Veganomicon, the Ultimate Vegan Cookbook" by Isa Chandra Moskowitz and Terry Hope Romero to search for the tofu "ricotta" recipe.    Here is what I did, following their culinary advice:

Tofu Ricotta

from "Veganomicon" page 206

Makes 3 1/2 cups

1 pound of extra firm tofu

2 teaspoons lemon juice

1 clove garlic, minced

1/4 teaspoon salt

pinch of freshly ground black pepper

handful of fresh basil leaves, chopped finely

2 teaspoons olive oil

1/4 cup nutritional yeast

1.  In a large bowl (I like using my big red bowl!  Remember my passion for bowls.  This is one of my all time favorites), mush the tofu up with your hands until it's crumbly.

2.  Add the lemon juice  (Thanks for the great Meyer lemons, Brenda!  Yummy)

3.  Add the garlic, salt, pepper and basil.  I used parsley because it is not basil season and my garden is not currently growing basil.  In the end, basil is much better!  Use it if you can get your hands on it.  I would add more garlic to the mix next time - maybe 2 - 3 cloves instead of 1.

4.  Mush with your hands again until it is very mushy and reaches the consistency of ricotta cheese.

5.  Add the olive oil and stir with a fork or large spoon.  Add the nutritional yeast and mix well.  (For those of you not familiar with nutritional yeast, it is what we vegan types use for a wonderful cheesy flavor.  The added benefit is that it is full of B-12 and that is a vitamin lacking in the vegan diet since it is primarily found in animal products)

6.  Cover and refrigerate until ready to use.  It stores well for a few days and can be used in lasagne, stuffed shells, enchiladas, and for pizza topping. You can also freeze tofu ricotta for later use.


I think my tofu ricotta was a bit bland.  Basil would have made a great difference.  I also think that I will use a bit more salt and some dried Italian spices in the next batch. And more garlic!

I used the tofu ricotta as the "cheese" base in our vegetable lasagne.

We have learned to use whole wheat noodles in place of white noodles and I have to say that it really doesn't taste all that different and isn't hard to get used to.  Nutritionally it's a bit better.  Brown is just better than white when it comes to most noodles or bread.

I cooked the noodles 4 at a time in salted water with a bit of olive oil.  I laid down about 4 tablespoons of red sauce - I used a combination of organic marinara from a jar and a bag of my basic red tomato sauce from last summer.  (I make tons of roasted tomato, basil, salt, pepper, and balsamic vinegar sauce and freeze it in quart baggies so we can use it all winter and spring)

I laid the noodles down to cover the bottom of the pan and then spread a generous portion of the tofu ricotta.

I added handfuls of fresh organic spinach and chopped broccoli.  Layer the raw vegetables on top of the tofu ricotta - they will cook while the lasagne is cooking.  I ladled lots of sauce on top of the vegetables and then laid down a new layer of noodles.

The second layer was tofu ricotta, more spinach, and roasted red and yellow peppers (again, from last summer - easy peasy, folks... just roast up a bunch of peppers from the Farmer's market every week and then freeze them in gallon bags and you have them all year round!  I think I bought these peppers for $2 a pound at our local FM)  I dumped even more sauce on top of that!

After adding the last layer of whole wheat noodles, I poured the remaining sauce on top and covered with ground cashews. (so don't even bother asking me where I get my protein... come on folks this thing is full of protein - cashews, whole wheat noodles, spinach, tofu!)

I baked it at 350 degrees for about 30 - 45 minutes until it was bubbling.

Truthfully, I thought this lasagne was a bit bland and needed something a bit more savory. The husband, however, loved it. I think I might use some sun dried tomatoes next time or some black olives or even a mixture of the tofu ricotta and the cashew ricotta (from the same page in the same cookbook!)  However, we have eaten it and eaten it for 4 days now.  Tonight we finished it off.

I roasted some organic asparagus brushed with olive oil and sprinkled with sea salt in the oven at 400 degrees .  Are you as happy as me about asparagus season?????!!!!  Heaven.  I plan to eat it every day until the season is over.

Enjoy!

Valentine's Week Yoga Cookies

Four Cookie Recipes to Celebrate Valentine's

Yoga Week!

Long Lost Quinoa Cookies

Chocolate Peanut Butter Bars

Mexican Wedding Cakes

Chocolate Chip Mint Cookies

I've been absent from the world of blogging for the past month.  My apologies!  I'm back.

During Valentine's week I decided to make each of my yoga classes a vegan cookie treat.  On Monday we had Long Lost Quinoa cookies which are a delicious gluten free almond, quinoa flake, jam thumbprint cookie.  On Tuesday and Wednesday we had chocolate peanut butter bars (and as far as I can tell, these are gluten free too).  On Friday we had Mexican wedding cakes because my daughter requested this cookie during the cookie fest week.  On Saturday we had Chocolate Chip Mint Cookies.  

Even though I bake vegan desserts I have to confess that they are full of fat and sugar.  I used an entire large tub of Earth Balance during this week long extravaganza baking event, lots of white and brown sugar, several bags of vegan chocolate chips, a huge container of peanut butter, and other goodies that we might not eat every day or our lives.  It's a "treat" - a sweet yummy treat to be eaten in moderation.  This is why I bake for others... I am not moderate and a plate of cookies is my worst enemy in the kitchen.  I was so glad to be able to bake and share.

My students seemed to like each and every cookie I baked and I am so pleased that I could show my love and gratitude by feeding them a sweet treat.  The funniest thing I heard the following week, and more than once, was "What, no cookies this week?"  Some of you were kind enough to tell me I should open a bakery.  Many of you told me which cookie was your favorite.

I think making cookies is pretty easy.  For me, the hard part comes in telling whether they are truly done or not and I sometimes find myself cooking cookies just a wee bit too long.  It's like Goldilocks finding the "just right" bowl of porridge - every second under or over seems to count.  I am going to keep working on it so that the baking part of cookies becomes easier... and I have no interest in opening a bakery.  I'm happy to just cook cookies for fun and enjoyment!

Here are the recipes I promised each and every one of you.  Enjoy!

Long Lost Quinoa Cookies

1 cup quinoa flakes

1 1/4 cup raw almonds

1/2 cup rice flour

1/2 cup canola oil

1/2 cup maple syrup

1 tablespoon almond extract

1/8 teaspoon salt

jam for the thumbprint portion

1.  Heat oven to 300 degrees

2.  Toast quinoa flakes in the oven for 6 - 10 minutes, removing from the oven every 2 minutes to stir .  You will know when they are done because they smell fragrant and turn a slight shade darker.  Don't leave them unattended or they will burn!

3. Remove quinoa flakes from the oven and transfer to a plate to cool.

4.  Spread the almonds in a think layer on the baking sheet.  Toast and cool the almonds using the same procedure as the quinoa flakes.  Watch your almonds - it is an expensive bummer to burn them! Take them out to cool on a plate.

5.  Turn the oven up to 350.

6.  Whisk the maple syrup, oil, almond extract and salt together in a small bowl and set aside.

7.  When the quinoa flakes and almonds are cool, grind them in a food processor until meal-like.

8.  Whisk the flour with the quinoa flake and almond meal mixture in a large bowl.

9.  Pour the wet mixture into the dry and stir until well combined.

10.  Portion the dough into tablespoon sized balls on the baking sheet.  Create an indent with your finger and fill with your favorite jam (about 1/8 - 1/2 teaspoon)

11.  Bake for 10 - 13 minutes.  Cookies should be slightly browned on the underside but not too brown on top.  When you check them, smell them... it is clear if they are burning.

12.  Transfer with a spatula immediately to a cooling rack.  Be careful, they sometimes fall apart.

Some Notes:

-----  You can buy quinoa flakes in the oatmeal/cereal section of most health food stores

----- Don't be surprised if the dough feels very wet when you form the cookies

----- My favorite jam is from my friend, Laurie, who makes her own and sells it.  Here's the link:

http://laurieslittlekitchen.blogspot.com/p/lauries-little-store.html

----- Really watch your toasting of quinoa and almonds.  I have also used my iron frying pan on the stove top to do the toasting.  It is more visual and I tend to stay on top of it and not become distracted and forget that I am toasting something that will burn!

----- You can use whatever flour you like, but for gluten free cooking you want to be very careful in your flour choice

----- This recipe is from my friend and student, Kristin.  Her baking website is:

http://kricketcakes.com/

Peanut Butter Chocolate Bars

This recipe comes directly from:

The Joy Of Vegan Baking by Colleen Patrick-Goudreau

2 cups crispy rice cereal, crushed

1 1/2 cups natural peanut butter

2 cups confectioner's sugar

1/2 cup plus 2 tablespoons non-dairy butter like Earth Balance

1 tsp vanilla extract

1/2 cup semisweet vegan chocolate chips

1.  Generously "butter" a 9 x 13-inch baking pan.

2.  Put cereal in a large heavy duty plastic bag and crush with a rolling pin.

4.  Press the mixture into a prepared baking pan.

5.  In a small saucepan (or double boiler) melt together the chocolate chips and remaining 2 tablespoons margarine, stirring constantly.  Remove from the heat.

6.  Spread the chocolate mixture over the top of the peanut butter mixture.  Set aside for 1 - 2 hours to set.

Some notes:

----- I used Earth Balance as my vegan"butter"

----- I used brown rice crispy cereal (as if that would somehow redeem this amazingly sweet dense treat into something healthy!)

----- I had to melt more chocolate for complete coverage

----- This was an amazing "no bake" cookie bar experience.  I thought they were really sweet and when I make them again I might use a bit less confectioner's sugar.  These cookies were my second favorite of the week.  They kept well for a few days, too.

Mexican Wedding Cookies

This recipe comes directly from:
The Joy Of Vegan Baking by Colleen Patrick-Goudreau

I have no photo to accompany this recipe.  Remember those delicious nutty dough balls covered in white powdered sugar?  These are them.

1 cup vegan margarine
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour, sifted
2 cups raw pecans, finely chopped
2 cups confectioner's sugar, sifted

1.  Preheat the oven to 300 degrees

2.  Line baking sheets with parchment paper or use non-stick baking sheets.

3.  With an electric hand mixer, cream the vegan margarine, granulated sugar, and vanilla until light and fluffy.  1 - 2 minutes.  Add the flour, and mix until thoroughly combined.  Add the chopped nuts and mix until well blended, about 30 seconds.

4.  Measure out generously rounded teaspoons of dough and roll them into balls.  Place the balls about one inch apart on the baking sheets.  Bake until they just begin to turn golden, about 30 minutes.  To test for doneness, remove one cookie from the sheet and cut in half.  There should be no doughy strip in the center.

5.  Roll the cookies in confectioner's sugar while still warm.  

Some notes:

----- I think I cooked these a bit long.  When you cut one open you will see that the center is slightly different than the edge.  Don't overcook after that.

----- I used my big stand mixer and it was fine.  I did cream the margarine, sugar, and vanilla for a bit but was careful not to overdo the flour or nut addition.

----- I say use pecans if you can afford it.  Walnuts will suffice but pecans have a richness that these little "cakes' adore.

Chocolate Chip Mint Cookies


This recipe comes directly from:
The Joy Of Vegan Baking by Colleen Patrick-Goudreau

THESE ARE MY NEW FAVORITE COOKIE OF ALL TIME!!!

I love chocolate and I love mint so what can I say?

1 1/2 teaspoons Ener-G Egg Replacer (equivalent of one egg)

2 tablespoons water

1/4 cup vegan margarine

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 1/2 cups unbleached all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup vegan chocolate chips

1.  Preheat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper or use non-stick baking sheets.

2.  Whip together the egg replacer and water until it's thick and creamy. Set aside.

3.  Cream the margarine and sugars together by hand or with an electric mixer at high speed.  Beat in the egg replacer mixture and the vanilla and peppermint extracts.

4.  In a separate bowl, combine the flour, cocoa, baking powder, and salt.  Add this to the margarine mixture.  Add the chocolate chips.  Stir/mix well until combined but do not over mix/stir.  

Some notes:

----- Ener-G egg replacer is a product in a box that you can buy from most health food stores.   It is a binding product made of things like potato starch and tapioca.

----- I have made these cookies 3 times now.  Be really careful with how long you bake them.  They will be pretty soft on the top when you take them out.  They are pretty gooey while hot but will stiffen up a bit as they cool.  If you cook too long you get really hard crunchy cookies.  I think this particular cookie is best a bit soft.

----- I used high quality organic baking cocoa.  I think it's worth it.

----- I might try using a bit more peppermint extract.  I like the mint and it is not at all overpowering by using only 1/2 teaspoon.

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