August 25, 2011

60 Minutes

Just put aside 60 minutes, and you'll find yourself with 8 servings of food, two incredible dishes, and a happy spouse, ready to devour dinner.

Dice up as many vegetables as you can, throw them in a pot with water and your favorite herbs, don't forget the bay leaf, bring it to a boil, add a raw grain and a cooked bean, cover, simmer. Close your eyes and take in the savory aroma filling your kitchen.

Dice even more veggies. Drizzle avocado oil in a hot pan, gaze at the rainbow on your cutting board before scooping it up and placing it in the pan. Sizzle, sizzle, brown, golden. Add red, more red, four cups of it even, with citrus, sweetness and seasonings. Cover, simmer. Silky tofu, white cube of protein and calcium, to the food processor we go. Season, lime, puree, perfectly creamy herb dip or spread. Layer, layer, layer. Bake.

Taste test #1, taste test #2. Beautiful.

You tasted delicious.

Tofu Ricotta Lasagna
Serves 4 (small portions)

Veggie Tomato Sauce:

  • 2 green onions, diced
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 large bell pepper, diced
  • 4 cups diced tomatoes
  • 1/3 cup tomato paste/tomato sauce
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • salt, pepper, italian seasoning
  • garlic bits, onion powder
  • red pepper flakes (optional)
Tofu "Ricotta"
  • 1 block tofu
  • 1 tsp lime juice
  • 1 dash garlic bits
  • 1 dash salt
  • 1 tsp parsley, oregano
  • Lasagna noodles
  • Avocado oil or olive oil
  1. Preheat oven to 400*
  2. Heat a pan, drizzle it with oil and toss in your veggies (except tomatoes + maple syrup + lime + green onion). Toss to coat, cook for 2 minutes.
  3. Sprinkle your green onion bits atop the veggies, stir to combine.
  4. Pour your diced tomatoes, syrup and lime atop those there vegetables and mix it all up. Cover and let it cook while you prepare your tofu "ricotta".
  5. Grab the tofu and plop it into your food processor with the lime, garlic and seasonings. Let it twirl and whirl until a very delightfully smooth paste forms.
  6. Coat a 9x9 inch pan with olive oil spray and layer that bad boy with vegetable tomato sauce, raw lasagna noodles and silky italian tofu. Repeat, repeat, leaving the last layer with the remaining tofu.
  7. Bake for 30-45 minutes, covering for the last 15 if things start to burn. The lasagna is done when the lasagna noodles feel soft when pierced with a butter knife.
  8. Delight.

Italian Vegetable Soup

serves 4

vegetable love

  • 2 medium zucchinis, diced
  • 4 handful frozen green beans, cut into bits
  • any. other. vegetable. you. own. seriously, just dice it up!
  • 1 red bell pepper
  • 1/2 cup frozen corn
  • 1 cup frozen peas
  • 4 celery sticks, or more
  • 5 tomatoes
  • green onions
  • 2 cups brown rice pasta shells
  • 2 cups cooked pinto beans
  • 5 cups water, give or take (add more if you want more of a soup, add less if you want more of a chili)
  • 4 tablespoons nutritional yeast
  • 1 tsp garlic bits
  • 1 tsp onion powder
  • 1/2 tsp rosemary, parsley, italian seasoning
  • 1 tablespoon red pepper flakes, 'cause we like it spicyy!
  • olive oil to coat pan
  • salt and pepper, to taste
  1. Heat large pot
  2. Throw in your olive oil
  3. Toss them vegetables
  4. Sprinkle with them seasonings
  5. Mix, mix, coat, coat
  6. Rice pasta? into pot.
  7. Beans? into pot.
  8. Pour water on top, cover, simmer for about 35 minutes.
  9. Consume
Told ya it was easy :)
Happy Thursday!!

Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God.
2 Corinthians 1:3-4

1 comment:

  1. Oh wow, this sounds fabulous! Especially that soup... yummy!