Vegetable Lasagna

Serves 4

I categorized this with pasta, but technically there is none involved. You can fill this lasagna with whatever veggies you please. Spinach, corn, cauliflower – whatever!

“Noodles”:
1 eggplant
1 yellow zucchini
1 green zucchini

Tofu Ricotta:
16 oz. firm tofu
1 small onion, quartered
4 cloves garlic
1 bunch-worth of fresh basil leaves (set aside a few leaves for garnish)
1 tsp Spike, or similar seasoning blend
salt, to taste
1 tbsp mixed dried Italian herbs
2 tbsp nutritional yeast, optional

Vegetable Filling:
1 head of broccoli, chopped small
1 yellow bell pepper, small dice
1 green bell pepper, small dice
2 C chopped mushrooms
salt and pepper, to taste
1 28-oz. can/jar of pasta sauce (I blended whole canned tomatoes and the finished product is a little too liquidy so I will continue to experiment…)

Slice the veggie “noodles” into thin slices length-wise. Each should yield about 6-8 giant noodles. Spread them out on oiled sheets and bake at 350* until just barely turning golden. Remove from oven.

Make the tofu ricotta by blending ALL ingredients except 1/2 the amount of tofu and the basil. Add the basil and remaining tofu and pulse so both stay somewhat chunky. Set aside.

To prepare veggie filling, simply water-saute all veggies until very tender, then toss with salt and pepper.

To assemble: (this just barely fit in an 8×8″ casserole pan.) Spread a moderate layer of tomato sauce, then half the veggie noodles, then half the veggie filling, then half the tofu ricotta. Repeat the layers once more, ending with the remaining tofu ricotta. Bake uncovered at 350* for 35-45 minutes, until really bubbling and golden on top. Garnish with shredded basil if you have any left.

Credit: Eat for Health by Joel Fuhrman, M.D.

Avocado Pesto

This simple creamy pasta sauce is perfect on spiralized noodles. Individual portions freeze well for quick leftover meals. Multiply recipe according to # of avocados. Freezing avocados is unfamiliar to me. I think most of the change that occurs in freezing is shape/structure, which is why pureed avocado (in the form of this pesto or guacamole) seems ideal. This technique allows you to go crazy when you see a great sale!

1 avocado
1-2 cloves raw garlic
1/2 tsp salt
ground black pepper, to taste
1/4 C fresh basil
squeeze of lemon, or small splash of apple cider vinegar

Blend until smooth. I like this best served warm over zucchini/cucumber noodles that are sprinkled with salt and pepper.

Zucchini and Cucumber Noodles

This isn’t a recipe so much as a command: get a spiralizer

Although I haven’t had it very long, I am having great success with my Paderno brand tri-blade spiralizer (http://www.amazon.com/gp/product/B0007Y9WHQ/ref=oh_details_o04_s00_i03?ie=UTF8&psc=1). I have heard that the Japanese brand, Benriner, makes a pretty snazzy model as well. However, I did not know how much I would enjoy spiralized veggies and didn’t want to spend too much on finding out.

1/2 a large zucchini + 1/2 a large cucumber = a really fantastic bowl of pasta. Toss in a bowl with a little salt, and either eat cold or heat lightly. I have yet to cook these noodles and just don’t see the need to, as the texture is just perfect. Serve with your favorite pasta sauce.

Macaroni and Trees

9-12oz macaroni pasta
2 tbsp dried parsley or 1/4 C chopped fresh
1 head of cauliflower, cut into large florets
1 large or 2 small sweet potatoes, large dice
1 C nutritional yeast
3/4 C milk or vegetable broth
1/4 C olive oil, or butter, or a combo of the two
1 clove garlic
1 tsp salt
1 tsp onion powder
1/2 tsp ground mustard
1/2 tsp paprika
optional veggie add-ins: peas, steamed kale, or broccoli

In a pot fitted with a steamer, steam the cauliflower and sweet potato for 10-15 minutes, until easily pierced with a fork. Meanwhile, cook pasta accordingly. Drain water from cauliflower/potato pot and remove steamer. Add in all other ingredients except parsley and use an immersion blender to blend until completely smooth. If you don’t own an immersion blender, a blender or food processor will suffice. Stir in cooked pasta and parsley.