Artichoke and Tofu Lasagna

I love a veggie lasagna.  This recipe is super because you can add any veggies you love.  I used artichokes and sweet onions, but you could add spinach, zucchini or peppers.  Go crazy!   Extra firm tofu is used to make "ricotta" and it's dog-gone good!  Don't let the word "tofu" make you think this isn't delicious.  Tofu is packed with protein and calcium, and a healthful alternative to animal products.  Add the right spices to tofu and you have a delicious ricotta, Voilà.  Good for your heart and your waistline!

Click on photo to enlarge

Ingredients:
1 container organic extra firm tofu, well pressed
1 T lemon juice
2 tsp. dried basil
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 T nutritional yeast, (optional)
1/2 yellow onion, diced
1 14 oz. jar of marinated artichoke hearts, well drained and chopped
1/3 cup sliced black olives
1 box whole wheat lasagna noodles
5 cups marinara sauce (no sugar added)

Preparation:
Preheat oven to 350F.   Mash together the tofu, lemon juice, basil, salt, garlic powder, onion powder and nutritional yeast.  Saute diced onions (and other veggies) in oil.  In another bowl, mix together cooked onions, artichokes and olives. Cook the lasagna noodles according to package directions.

Cover the bottom the the lasagna pan wit a layer of sauce, then place a layer of lasagna noodles on the sauce.  Spread half of the tofu mixture on the noodles, and half of the artichoke, olive, onion mixture.  Continue layering until ingredients are gone, finishing with a layer of pasta and sauce.  Cover and bake 50 minutes.  Serve with salad, french bread, and a nice Pinot Noir.  Family approved!

Zucchini Pasta

Why didn't I think of this?  I love the idea of using zucchini for pasta.  I love whole wheat pasta but I don't always feel like eating carbs.  Spaghetti squash is another favorite of mine that my mom turned me on to a few years ago.  Using zucchini, however, is simplified and doesn't require using the oven.  Just take 2-3 zucchinis and peel them with a regular potato peeler (I kept the dark green parts in there as well, that's where all the nutrition is).   Put them in a sauce pan and cover with water.  Simmer about 5 minutes and drain.  That's it!  So easy!  Thanks VeganPandamonium for opening my eyes to new and yummy food ideas.

*Serve with your favorite marinara sauce, or any sauce you love.  I topped mine with marinara sauce, nutritional yeast, and Italian seasoning.  And because it's veggies, I can eat as MUCH as I want.

Open-faced Grilled Italian Sandwich

This open-faced sandwich is similar to your average meatball sub, only ten times better!  I couldn't believe how delicious this turned out; I just had to blog about it.  I didn't use a recipe, just what I had on hand.   I bought some tomato-basil bruschetta in a jar, but regular spaghetti sauce would work just fine.  Promise me you won't use meat or cheese in this meal.  I want you to know how amazing it is without animal protein!

click photo to enlarge

Here's what I used:

Earth Balance butter
2 pieces of whole grain, whole wheat bread
Bruschetta in a jar, or regular spaghetti sauce, whatever you have!
Extra firm tofu (I used teriyaki flavored baked tofu from Trader Joe's cuz it tastes like chicken)
Pesto sauce
Italian seasoning
Vegan parmesan or nutritional yeast

Grill both sides of the buttered bread and 6 tofu slices
Instead of mayo, use pesto sauce to spread on the toast
Layer the grilled tofu slices and bruschetta on top
Sprinkled with Italian seasoning and nutritional yeast

This was so bomb, I had to pour myself a glass of wine to drink it with!  I didn't use a fork, either.  Trust me, you'll love it!

Pesto Sauce

In my next post, I will share a pesto pizza recipe to go with this pesto.  So stay tuned!  Now a word on Nutritional Yeast.  I use this in several recipes calling for Parmesan cheese.  It mimics the look, texture and taste of Parmesan.  Nutritional Yeast is not the same as live yeast you buy to make bread. I've only been able to find it at Whole Foods.  I buy it in bulk and store it in the fridge.  It contains vitamins, minerals, protein and folic acid.  It has minimal sodium and saturated fat (1% or less!) and zero cholesterol.  You can't say all that about Parmesan.  Of course you can buy pre-made pesto, but it has so much sodium and other yuckies that clog veins.  Give this a try;  it tastes even better than store-bought and it's fun to make.  Thanks toVegan Heartland for this simple and delicious recipe:

Ingredients:
Makes about 1/2 cup of pesto

2 cups basil leaves, rinsed
1/4 cup pine nuts
2 garlic cloves, chopped a little
2 T nutritional yeast
Pinch of salt and pepper
If you like heat, add a dash of cayenne

Place all ingredients into food processor or blender.  While blending, stream in good quality olive oil.  Not sure how much because I do it by consistency, but it's about 1/4 -1/3 cup.  Enjoy on pasta, pizza and as a sandwich spread instead of mayo!