SERVES 8
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES
Who can live without lasagna? You don’t have to give it up when you are not eating animal products. This will fill the bill.
| ½ | to 1 pound whole wheat lasagna noodles |
| 2 | (10-ounce) packages frozen chopped |
| spinach, thawed and drained, or 20 ounces fresh spinach, blanched | |
| 1 | (16-ounce) package firm tofu (not silken) |
| ¼ | cup hemp milk |
| 2 | garlic cloves, peeled |
| 1 | tablespoon lemon juice |
| 2 | tablespoons minced fresh basil (about 20 leaves) |
| 1 | tablespoon sea salt (or to taste) |
| 4-6 | cups tomato or pasta sauce of your choice |
1. Preheat oven to 350°F.
2. Cook lasagna noodles according to package directions, or use fresh lasagna noodles and cook until tender. Drain and set aside.
3. Squeeze as much water from spinach as possible and set aside. If using fresh spinach, blanch first, dropping spinach into boiling water and leaving for 2 minutes before draining.
4. Place tofu, milk, garlic, lemon juice, basil, and salt in a blender or food processor, and blend until smooth. You have just made tofu “ricotta.” It should be creamy but still have body.
5. Transfer to a large bowl and stir in spinach.
6. Season with salt to taste.
7. Cover bottom of a 9- by 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one third of noodles). Follow with half the tofu filling.
8. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.
SERVES 6
TOTAL TIME: 50 MINUTES
Potatoes and pasta? Sounds like heaven, especially in the winter.
| 1 | pound new potatoes, diced |
| 4 | tablespoons olive oil |
| 1 | pound whole wheat penne |
| 1 | onion, chopped |
| 1 | pound chard, leaves removed from stems |
1. Preheat the oven to 425°F.
2. Toss potatoes and 2 tablespoons olive oil in a roasting pan.
3. Roast, stirring occasionally, until browned and very tender, about 30 minutes.
4. Cook penne according to package directions.
5. Meanwhile, cook the onion in the remaining 2 tablespoons olive oil over medium heat, stirring, for 5 minutes.
6. Add the chard stems and cook until they soften, a minute or two.
7. Add the chard leaves, cover, and cook until tender, about 5 minutes.
8. Toss chard with potatoes and whole wheat penne and serve.
SERVES 4
TOTAL TIME: 30 MINUTES
Peas are great protein. Add wild mushrooms and you have the most delicious pasta.
Penne with Peas and Mushrooms. A classic! My father loved birds. These were his favorite plates and he liked having dinners served in them.
1. Put a large pot of salted water on to boil.
2. In a large deep-sided nonstick skillet, heat the oil over medium heat.
3. Add the onion and cook, stirring, until softened, 3 to 4 minutes.
4. Add the mushrooms and cook, stirring, 1 minute.
5. Add the tomatoes and their juices, peas, salt, black pepper, and red pepper flakes. Bring to brisk simmer over medium-high heat. Reduce the heat and simmer gently, stirring occasionally until the mixture thickens, about 10 minutes.
6. Cook penne in boiling water for 12 minutes, then drain.
7. Add the pasta and parsley and thoroughly combine.
8. Serve right away.