Ingredients
For the sauce:
3 heads garlic, tops cut off
olive oil
3 tsp. salt, plus a pinch, divided
2 lbs. butternut squash, peeled and cubed
1 tsp. dried Italian herbs, like oregano, basil, parsley and marjoram
½ tsp. black pepper, freshly ground
3/4 c. vegetarian stock, warmed
1-1/2 c. half and half, warmed
3 oz. mascarpone cheese or cream cheese
3 tbsp. Parmesan cheese, freshly grated
For the lasagna:
Olive oil
1-14 oz. pkg. Gimme Lean Veggie Protein, ground beef style
1 small onion, diced
1 tsp. dried Italian herbs, like oregano, basil, parsley and marjoram
½ tsp. salt
¼ tsp. black pepper, freshly ground
2 tsp. fresh sage leaves, chopped
12 whole wheat lasagna noodles, cooked
4 c. fresh, baby spinach leaves
4 c. shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil. Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven to roast. After 10 minutes, toss the butternut squash with about 3 tablespoons of olive oil, a teaspoon of the salt, and the black pepper and roast alongside the garlic for 30 to 35 minutes, or until the squash is very tender.
Once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside. Next, use a food processor, immersion blender or Ninja to puree squash and garlic together.
In a saucepan, gently heat the squash puree. Add in the stock and the half and half, and carefully whisk to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently reheat.)
Place a large, non-stick saute pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground veggie protein into the pan, and break it up with a spatula or spoon. Add in the Italian seasoning, salt and pepper. Cook the protein for a few minutes until heated through and slightly browned. Remove from heat, and set aside to slightly cool.
To assemble the lasagna, begin by adding about a cup of the butternut squash sauce to the bottom of the baking dish. Add lasagna noodles to cover the sauce, and then more sauce over top of the noodles. Add about half of the veggie protein, followed by two cups of the baby spinach leaves. Drizzle lightly with some olive oil and then sprinkle about a cup of the mozzarella cheese. Repeat the layering process and finish the lasagna by adding the remaining lasagna noodles and the remaining sauce over top. Smooth out the sauce over the noodles and finish by sprinkling the remaining mozzarella cheese over the top. Grind black pepper over the cheese and place the lasagna into the 350 degree oven to bake for roughly 30 to 35 minutes, or until the cheese is melted and lightly golden; serve while hot.
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Saturday, April 11, 2015
Saturday, April 4, 2015
Spicy Chinese Eggplant
Ingredients
2 large Japanese eggplants, cut into 1-inch cubes
1 onion, diced
Thai basil, chopped
Sesame oil
Coconut oil
6 garlic cloves, chopped
4 tbsp. ginger, minced
3 tbsp. brown sugar
1 tbsp. Sriracha
2 tbsp. sambal oelek (or chili garlic sauce)
2 tsp. molasses
3 tbsp. soy sauce
1/2 c. tomato sauce
1 tbsp. rice vinegar
1 tbsp. apple cider vinegar
Crushed red pepper
Sesame seeds
1/2 c. water
Scallions, as garnish
Directions
Heat 2 to 3 tbsp. sesame oil in a pan & add the eggplant. Add a little crushed red pepper. Saute over medium heat until tender, but not mushy, about 5 to 8 minutes. Set aside in a bowl.
Using the same pan, heat 1 tbsp. coconut oil & saute the onion with a bit of crushed red pepper. When soft, add to the bowl with the eggplant.
In the same pan, heat 1 to 2 tbsp. coconut oil. Add 2 to 3 tbsp. sesame seeds, the garlic, and the ginger. When the garlic begins to brown, add the tomato sauce, brown sugar, Sriracha, sambal oelek, molasses, soy sauce, rice vinegar, vinegar & water. Simmer over medium-low heat for 10 minutes. Add the eggplant and onions, and simmer another 5 minutes. Stir in some chopped basil.
Serve over rice garnished with additional chopped basil, the scallions, and some additional sesame seeds. Drizzle with a small amount of sesame oil.
2 large Japanese eggplants, cut into 1-inch cubes
1 onion, diced
Thai basil, chopped
Sesame oil
Coconut oil
6 garlic cloves, chopped
4 tbsp. ginger, minced
3 tbsp. brown sugar
1 tbsp. Sriracha
2 tbsp. sambal oelek (or chili garlic sauce)
2 tsp. molasses
3 tbsp. soy sauce
1/2 c. tomato sauce
1 tbsp. rice vinegar
1 tbsp. apple cider vinegar
Crushed red pepper
Sesame seeds
1/2 c. water
Scallions, as garnish
Directions
Heat 2 to 3 tbsp. sesame oil in a pan & add the eggplant. Add a little crushed red pepper. Saute over medium heat until tender, but not mushy, about 5 to 8 minutes. Set aside in a bowl.
Using the same pan, heat 1 tbsp. coconut oil & saute the onion with a bit of crushed red pepper. When soft, add to the bowl with the eggplant.
In the same pan, heat 1 to 2 tbsp. coconut oil. Add 2 to 3 tbsp. sesame seeds, the garlic, and the ginger. When the garlic begins to brown, add the tomato sauce, brown sugar, Sriracha, sambal oelek, molasses, soy sauce, rice vinegar, vinegar & water. Simmer over medium-low heat for 10 minutes. Add the eggplant and onions, and simmer another 5 minutes. Stir in some chopped basil.
Serve over rice garnished with additional chopped basil, the scallions, and some additional sesame seeds. Drizzle with a small amount of sesame oil.
Moroccan Roasted Sweet Potato Soup
Ingredients
1-1/2 lb. sweet potatoes, cut into big chunks
6 large shallots, quartered
3 plump garlic cloves, unpeeled
1 carrot, cut into large chunks
1 tbsp. prepared harissa, plus extra to serve
2 tbsp. olive oil
1 qt. hot vegetable stock
1 tsp. honey
generous squeeze of lemon juice
crème fraîche, sour cream, or Greek yogurt, to serve
salt and black pepper, freshly ground
Directions
Preheat the oven to 400 degrees. Place the sweet potatoes, shallots, garlic, and carrot in a roasting pan. Mix the harissa with the oil, then pour over the vegetables and toss together so they are all well coated. Season with freshly ground black pepper, then roast, turning occasionally for 40 minutes or until tender and turning golden. Remove from oven.
Squeeze the garlic out of their skins into the roasting pan. Stir in the stock and honey, then scrape up all the bits from the bottom of the pan. Pour into saucepan and use an immersion blender to blend until smooth. Reheat gently.
Add a good squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Swirl crème fraîche, sour cream, or yogurt with a little harissa and top each bowl with a spoonful. Serves 6.
1-1/2 lb. sweet potatoes, cut into big chunks
6 large shallots, quartered
3 plump garlic cloves, unpeeled
1 carrot, cut into large chunks
1 tbsp. prepared harissa, plus extra to serve
2 tbsp. olive oil
1 qt. hot vegetable stock
1 tsp. honey
generous squeeze of lemon juice
crème fraîche, sour cream, or Greek yogurt, to serve
salt and black pepper, freshly ground
Directions
Preheat the oven to 400 degrees. Place the sweet potatoes, shallots, garlic, and carrot in a roasting pan. Mix the harissa with the oil, then pour over the vegetables and toss together so they are all well coated. Season with freshly ground black pepper, then roast, turning occasionally for 40 minutes or until tender and turning golden. Remove from oven.
Squeeze the garlic out of their skins into the roasting pan. Stir in the stock and honey, then scrape up all the bits from the bottom of the pan. Pour into saucepan and use an immersion blender to blend until smooth. Reheat gently.
Add a good squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Swirl crème fraîche, sour cream, or yogurt with a little harissa and top each bowl with a spoonful. Serves 6.
Roasted Vegetable Torte
Ingredients
3 zucchini, cut into 1/4-inch slices
1 red onions, cut in half lengthwise and sliced
2 cloves garlic, minced
olive oil
kosher salt
black pepper, freshly ground
3 red bell peppers, halved, cored & seeded
3 yellow bell peppers, halved, cored & seeded
1 eggplant, unpeeled, cut into 1/4-inch slices (about 2 lbs.)
1/2 c. Parmesan cheese, freshly grated
Directions
Preheat oven to 400 degrees. Cook the zucchini, onions, and garlic in two tablespoons of olive oil in a large saute pan over medium heat for 10 minutes, or until the zucchini is tender. Season with salt and pepper.
Brush the peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
In a 9-inch round spring form pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese, salt and pepper to taste between each layer. Begin with half the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, the the rest of the zucchini and onions, and finally the rest of the eggplant.
Cover the top of the vegetables with a 9-inch round piece of parchment paper or waxed paper. Place a 9-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
Drain the liquids, place on a platter, and serve at room temperature.
Serves 6.
3 zucchini, cut into 1/4-inch slices
1 red onions, cut in half lengthwise and sliced
2 cloves garlic, minced
olive oil
kosher salt
black pepper, freshly ground
3 red bell peppers, halved, cored & seeded
3 yellow bell peppers, halved, cored & seeded
1 eggplant, unpeeled, cut into 1/4-inch slices (about 2 lbs.)
1/2 c. Parmesan cheese, freshly grated
Directions
Preheat oven to 400 degrees. Cook the zucchini, onions, and garlic in two tablespoons of olive oil in a large saute pan over medium heat for 10 minutes, or until the zucchini is tender. Season with salt and pepper.
Brush the peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
In a 9-inch round spring form pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese, salt and pepper to taste between each layer. Begin with half the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, the the rest of the zucchini and onions, and finally the rest of the eggplant.
Cover the top of the vegetables with a 9-inch round piece of parchment paper or waxed paper. Place a 9-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
Drain the liquids, place on a platter, and serve at room temperature.
Serves 6.
Ricotta
Ingredients
4 c. whole milk
2 c. heavy cream
1 tsp. kosher salt
3 tbsp. white wine vinegar
Fresh herbs, as desired
Directions
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Stir in herbs as desired. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 or 5 days.
Yields about 2 cups.
4 c. whole milk
2 c. heavy cream
1 tsp. kosher salt
3 tbsp. white wine vinegar
Fresh herbs, as desired
Directions
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Stir in herbs as desired. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 or 5 days.
Yields about 2 cups.
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