Vegan Lasagna Bolognese

Sometimes seeing a laundry list of ingredients dissuades me from trying a recipe.  However, when you actually read the list, chances are you'll have quite a few of the ingredients on the list.  Just think of it as "the more the merrier" and maybe you'll open up a whole new world of possibilities.  When half of the list is veggies, just think of all the nutrients you're packing into that one dish!   This one may seem long and involved, but it comes together fairly quickly and I love getting to sneak as many veggies as I want in the sauce since it's all getting pureed in the end.  I didn't even miss the cheese, but then again I went into it knowing it wasn't going to be a typical lasagna.   My only note is to be generous with your sauces.  After all, that's what will be cooking your noodles and keeping your lasagna from becoming dry.

Vegan Lasagna Bolognese adapted from Vegan Richa {Print recipe}

Quick Bolognese sauce:

1 tsp extra virgin olive oil

1/3 cup onion, chopped

2 bay leaves

1/2 of a large red pepper, chopped

¼ tsp chili flakes, more if you like it spicy

2 medium-sized tomatoes, chopped

1 stalk celery, chopped

1 carrot, chopped

4 cloves garlic

1 tsp vinegar

2-3 T. red wine, optional

2 tsp dried basil

1 tsp oregano

½ tsp salt

¼ tsp pepper

1/4 cup water

½ package of tempeh (or chopped mushrooms)

No-boil lasagna noodles (for later use)

¼ cup whole wheat bread crumbs (for crumb topping)

½ tsp basil (for crumb topping)

In a large pan, add a teaspoon of extra virgin olive oil and heat on medium.  Add chopped onion and 2 bay leaves and sauté until transparent, about 4-5 minutes.  Add red pepper, celery, carrots, and red pepper flakes and cook for another 5-7 minutes, or until the peppers and celery begin to soften.  Add the tomatoes, garlic cloves, wine (if using) and vinegar and cook just a minute more.  Remove from stove and transfer to a blender.  Puree until smooth, adding water ¼ cup at a time, as needed.

While you’re pureeing the sauce, crumble ½ package of tempeh into the original skillet and let it begin to brown, about 4-5 minutes.  Once it has a little color, return the sauce to the pan with the tempeh and cook for 7-8 minutes until slightly thick.  (The water content from the sauce will get absorbed in the noodles during baking.)

Taste and adjust salt and herbs.

Quick White Garlic sauce:

¼ cup raw cashews

2 T. flour of your choice (wheat, white, spelt)

1 tsp garlic powder

1 tsp mustard powder

1 tsp onion powder (or flakes)

2 T. nutritional yeast

¼ tsp pepper

1 cup non-dairy milk

½ tsp salt

¼ tsp sugar or maple syrup

1 T. extra virgin olive oil

In a blender, pulse the ¼ cup raw cashews until they are mostly ground.  Then add remaining ingredients up to the olive oil.  Blend until smooth.  Taste and adjust if needed.  For a creamier sauce, add the olive oil and blend again.

To assemble the Lasagna: 

Spread a thin layer of the Bolognese sauce on the bottom of a 7x11 pan.  Top with a layer of no boil lasagna noodles, followed by a layer of the white sauce (the sauce will be thin, but will thicken during baking.)  Repeat layers until both of the sauces are gone, ending with the white sauce.

Top with bread crumbs and ½ tsp basil and some shredded Mozzarella or vegan Parmesan.  Cover the baking dish tightly with foil.  Bake in a preheated 375 degree oven for 40 minutes. 

Remove lasagna from oven, remove the foil, and let it rest 10 minutes before serving.

**Linking up with Buns In My Oven, Taste & Tell Thursday, and Whole Foods Wednesday.

Healthy Fettuccine Alfredo with Broccoli

Some classics are better left alone.  Some can be tweaked and still be good.  And some can be completely transformed completely and turn out just as good, if not better than the original.   I am a big fan of fettuccine alfredo but I'm not a fan of the solid rock that forms in my stomach approximately 30 minutes after eating it.  When it hits, it hits hard and then I have a nagging reminder just how many calories I just consumed.  But I love the taste and I love the change of pace from a traditional red sauce.   Let me introduce you to my new favorite compromise, a healthier version using cauliflower.  If you're skeptical, it's okay, I was too.  I have no doubt Wes was nervous and counting the hours until this meal was behind us.  Thankfully, we were both wrong.  This was light, creamy, and no detectable cauliflower taste.  The boys lapped it up without blinking and were none the wiser to the added veggies.  I even brought some in for some coworkers, whom I could tell were skeptical when I described it.  They both enjoyed it as well.  I think this one is a keeper.  I encourage you to give it a try and see if you can fool your dinner companions as well.  

Healthy Fettuccine Alfredo                                        {Print it!}

inspired by Pinch of Yum

What you'll need:

1 lb fettuccine noodles (preferably whole grain, brown rice, or quinoa)

1 large head cauliflower

6 cups vegetable broth

6 cloves garlic, minced

1 T. butter

1 tsp salt

1/2 tsp pepper

pinch nutmeg

1 T. olive oil

1/4 cup heavy cream

1 cup pasta water reserved from cooking noodles

1 lb broccoli

Directions:

Coarsely chop cauliflower into small chunks.  Bring the broth to a boil over medium heat and add cauliflower.  Cook until cauliflower is soft, about 15 minutes.  (The longer you cook it, the smoother your sauce will be.)  

Meanwhile, melt the butter in a large saute pan over medium heat.  Add the minced garlic and saute 4-5 minutes, or until soft and fragrant.

As the garlic and cauliflower are cooking, bring a large pot of water to a boil and cook the fettuccine according to package directions, being sure to reserve a cupful for later.  

Bring another pot of water to a boil and steam broccoli for 4-5 minutes until crisp tender.

Transfer cauliflower and about 2 cups of liquid to a blender (a Vita-Mix is helpful for a super smooth consistency).  You may need to do this in batches, depending on the size of your blender.  Add the sauteed garlic, salt, nutmeg, and pepper and puree until very smooth.  Once the mixture is moving, stream a little olive oil into the blender.  Add more broth or water if the mixture is too thick to move through the blender.  When puree is very smooth, transfer back to the garlic saute pan.

Add the cream and cook over low heat.  Add the pasta water (I didn't need nearly a full cup) and keep warm until ready to serve.  Add noodles to pan if pan is large enough, or transfer to a large pot or pan to combine.  Top with steamed broccoli before serving.

Serves 6

**Linking up to Jam Hands Recipe Sharing Monday, Show Me Your Plaid Mondays, Whole Food Wednesdays, and Fine Craft Guild.  

Weekly Recipe: Caramelized Cabbage and Onion Pasta with Bread Crumbs

Now don't go getting your panties all in a wad because I said cabbage.  If you give this a chance, I really think you'll like it.  Wes was just as skeptical as some of you and I assure you, he cleaned his plate.  Sometimes preparing common foods in somewhat unconventional ways produces something great!  I believe that was the case with pairing cooked cabbage with pasta.  The sometimes pungent flavor (and smell) of the cooked cabbage was scaled down by the garlic and onion.  The pasta helped to further dilute the intensity, providing a very balanced medley of flavors.  I love the toasted bread crumbs on top for a little unexpected flavor crystal in each bite.  

Caramelized Cabbage and Onion Pasta with Bread Crumbs
adapted by: Prevention RD

5 cloves garlic, minced
2 Tbsp unsalted butter
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage
1/4 tsp black pepper, plus more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup extra virgin olive oil
1/2 to 1 tsp crushed red pepper flakes
1 small  head cabbage, roughly chopped (about 4 cups)
1 large yellow onion, sliced thin
2 oz (1/2 cup) freshly grated Parmesan cheese
1/2 cup walnuts, chopped

Directions:

In a food processor, combine half the garlic, sage, and bread; pulse  until you have fine bread crumbs.

Melt butter in a skillet and add the bread crumbs. Stir and toast for about 2 to 3 minutes. Turn off the heat and set aside.

In a large skillet, turn on the heat to medium-high and add the olive oil, crushed red pepper flakes, and the remaining garlic. When the oil is hot, add the sliced onion and cabbage, along with a pinch of salt. Stir the cabbage and onions until they begin to reduce and caramelize, about 15 minutes.

Add a 1/4 cup of the pasta cooking water to deglaze the pan. Scrape the bottom of the pan with the water.

Toss your cabbage/onion mixture in with the pasta and bread crumbs. Serve with freshly grated Parmesan cheese. Top with toasted walnuts.

Yield: 8 servings (1 1/2 cups each)

**Linking up to Tastetastic Thursday.

Weekly Recipe: Mexican Chicken Pasta

My cookbooks basically are collecting dust on the shelf.  I hate that but there are just so many great recipes that I come across on a daily basis on various blogs, that I rarely even look at my cookbooks anymore.  I think it's their crisp, clear pictures that just draw me in and scream, "Make me!"

This recipe didn't start out being Mexican.  The actual recipe was Barbeque Chicken Pasta but when I went to grab the bbq/chili seasoning that I thought I had, I couldn't find it.  I'm not sure if one of the boys hid it in their many attempts at rearranging the spice cabinet or if I sent it in with my first Foodie Penpal gift box, but it was nowhere to be found.  I had to improvise with some taco seasoning and no one ever knew the difference (:

I was worried this dish wouldn't have a ton of flavor but I was quickly proven wrong.  My mom ate dinner with us that night and the pasta received good reviews from both of them.  Just goes to show, sometimes less is more and you don't have to add a ton of ingredients to make something flavorful.

Mexican Chicken Pasta
adapted very slightly from Eat, Live, Run

8oz uncooked rotini pasta (or more if you have 2 garbage disposals for children)
1 lb boneless, skinless chicken breasts - cut into 1" pieces
2 1/2 tsp taco seasoning
1 orange bell pepper, chopped
1 1/2 T. olive oil
1/2 tsp salt
1/4 cup heavy cream
1 tsp minced garlic
1 shallot, finely minced
1/2 cup chicken broth
1/2 cup shredded cheddar cheese (I used aged white cheddar)
fresh basil for garnishment

Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente.  Drain, being careful to reserve 1/4 cup pasta water.  Set noodles and reserved water aside.

Sprinkle 1 1/2 tsp taco seasoning over cut chicken breast.  Toss well to coat.

Heat a tablespoon of the oil in a large cast iron or non-stick skillet over high heat.  Once hot, add chicken and cook until done, about 6-8 minutes.  Once the chicken has finished cooking, scoop it out of the skillet and place on a plate.   Now, add the orange bell pepper and saute briefly for about 1 minute.  Remove and place next to the chicken on the plate.

Heat up the remaining oil over medium heat.  Add the shallot and cook for about 4 minutes.  Then, add the garlic and saute for 30 seconds.  Deglaze the pan with the chicken broth and bring to a simmer.  Stir in the cream and sprinkle in the remaining teaspoon of taco seasoning and sea salt to taste.  Add the chicken and bell pepper back to the skillet and toss well.

Place the cooked pasta back into the pot you cooked it in, and pour over the sauce with the chicken and bell pepper.  Sprinkle the cheddar cheese over top and mix well so that the cheese melts.  If pasta looks dry, add a tablespoon of reserved pasta water and toss. Season to taste.

What's Been Cooking

Don't think my lack of food posts means I haven't been heating it up in the kitchen!  Quite the contrary, as a matter of fact.  I think I've just been so excited to put the food on the table and eat that I haven't bothered taking any pictures.  After all, my primary focus is on the nutrition of my family, not becoming the next great food blogger extrordinare with award-winning photos!

I have tried several new recipes as of late and I wanted to at least share my review and provide some links to some of these tasty treats.  Here's a few of our favorites:

photo courtesy of how Sweet it is

Thai Chicken Enchiladas - I've been all about Thai flavors lately.  Wes commented yesterday that it seems like he's buying coconut milk every week at the grocery.  Prior to this recent spell, I could count on one hand the number of times I had bought it in the past.  It's good stuff, people!  If you haven't cooked with it you're missing out.  Be sure to get the 'light' though or you'll be adding a lot of unnecessary calories.   Anyway, these enchiladas are delicious and are great paired with a cucumber mango salad or something similar.

photo courtesy of Pinch of Yum

Chicken Tamale Pie - This is a super quick weeknight meal.  I opted to sub regular corn for the cream corn and added a couple extra tablespoons of almond milk in its place.  I also omitted the green chiles because Colin is in the picking-his-food-apart phase and I try to limit the amount of stuff to be picked out.  I think next time I would toss some black beans on the top with the chicken and cheese to add a little extra nutrition.  As it was, I just served homemade refried black beans on the side. 




Penne alla Vodka - I have always wanted to try this but have never made it in my kitchen.  As a matter of fact, I think I've only eaten it one other time and that was in NYC at some authentic Italian restaurant.  I don't recall much from the meal other than feeling like I was eating a plate of cream and vodka - not all bad but not what I wanted on my stomach before sitting through a 2-hour play!  I have steered clear of making it at home because of the heavy cream but when I discovered Tracey's recipe with far less cream than some recipes, I thought I'd give it a try.  Plus, I had the cream leftover from a cake and I needed to use it up.  This was super creamy, rich, and delicious.  A little goes a long way but I easily could have consumed the entire pot myself!
                                                                                            photo courtesy of Tracey's Culinary Adventures

Balsamic Tortellini Salad - This is a product of the Secret Recipe Club.  Not only do I look forward to my assignment each month, I also look forward to seeing what everyone else selected and bookmarking those recipes that I want to try.  This was one of those recipes!  As soon as I saw how Suzanne had transformed this pasta salad into more of a Mediterranean style, I knew I had to try it.  It was great!  I love tortellini and I love it cold.  I think I've mentioned before that I also love the mix of Mediterranean flavors with the artichoke hearts, tomatoes, and banana pepper rings.  I omitted the            photo courtesy of Thru the Bugs on My Windshield
olives and also the prosciutto but we never missed
them.  I think I could eat this salad every day for
lunch in the spring and summer.  It's just so refreshing and filling.


Slow Cooker Thai Chicken Noodle Soup - In case you didn't believe me earlier when I mentioned my newfound love of all things Thai, allow me to introduce example 2.  I had to dust off my crockpot for this one (actually I think Wes might have made this) but it was worth it!  I find myself coming back to the same descriptives when I try to describe Thai food, rich and full of flavor.  This soup was no exception.  If you are new to International cooking and flavors, this would be a good place to start.  You can make it as spicy as you wish because you add the toppings at the end.  Wes               photo courtesy of Mother Thyme
and I got the jalapenos but I obviously omitted those
 for the kids (although, Colin probably would have eaten them without blinking an eye).  You can easily omit any of the toppings but I'd advise you to not skip the fresh bean sprouts.  I know a lot of you are thinking they're gross but have you tried them?  They seemlessly disappear in this soup and are masked with the rice noodles.  As you eat the soup, the bean sprouts provide a little crunch and you just feel like you're eating thicker noodles.  Really!  Even Colin ate them up without question.  You can do it!                                                                                    
Stay tuned next week for my latest and greatest Vegan and Vegetarian finds.  There are some really good ones!

Weekly Recipe: Creamy Tuscan White Bean Pasta

Friends, countrymen, lend me your ears.  Sometimes the most random thoughts pop into my head when I start a post.  I apologize.  I blame my A.D.H.D.

I made this pasta eons ago but as soon as I saw the picture, I was taken back to the creamy goodness of this dish.  I would have never thought to use evaporated milk in a pasta dish but lately I've been seeing it used a lot in creamy mac'n'cheese recipes.  The recipe says to cook until the sauce thickens slightly but mine never did.  Don't fret, you can control the consistency when you plate it.  I assure you the next day, you'll appreciate the extra sauce because the pasta soaks some of it up overnight.

I love beans just about anyway you give them to me and they were delicious tucked into the little whole wheat pasta shells.  I loved the Mediterranean taste of the dish with the sun-dried tomatoes, artichokes, and roasted red peppers.  The only downside is that I had to come up with uses for the rest of the jar of tomatoes and red peppers, but that's a good problem to have!

Creamy Tuscan White Bean Pasta
from How Sweet It Is

2 cups whole wheat pasta

1/4 cup chopped pancetta (or bacon)

1/2 small onion, chopped

3 garlic cloves, minced

4 cups fresh spinach (I only used about 2 cups)

1 roasted red pepper, chopped (from a jar or fresh)

1/4 cup sliced sun dried tomatoes

5-6 artichoke hearts, chopped (about 1/3 cup)

1 can (15 oz) cannellini beans

10-12 fresh basil leaves, chopped

1 tablespoon butter

1 tablespoon flour

1 can (15 oz) skim evaporated milk

1/2 cup low-fat milk

3 tablespoons parmesan cheese (or more depending on your taste)

salt and pepper to taste

Boil water and prepare pasta as directed on the package.

While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while you make the sauce.

Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milks, allow the mixture to come to a boil while stirring continuously, then reduce to a simmer and stir for another 5-7 minutes until it thickens a bit. Reduce to low and add parmesan cheese. Taste and season with salt and pepper if desired.

Pour cream sauce into skillet over top of vegetables, pasta and beans, then add in bacon and basil. Stir to mix, then transfer to a large serving dish and eat!

Serves 4.

Weekly Recipe:

I'm trying to catch up, people, bear with me. On the menu today is a pasta dish that can easily be your main entree or would pair nicely with a piece of grilled salmon, chicken, or pork tenderloin.  We had it as a main dish with a side salad and it was plenty filling for us (that's saying something with 3 growing boys!). 

Did I mention that I love goat cheese and it makes everything taste better?  It does.  I could eat it by the spoonful.  This will be my downfall in attempting to convert to a vegan diet.  Mark my words. 

This pasta was creamy, rich, filling, and simply scrumptious!  It's a breeze to put together and since it's been so long since I've made it, I can't wait to make it again!

Order up.

Farfalle with Mushrooms and Goat Cheese Sauce
by Cake Batter and Bowl


Ingredients:
1 pound whole wheat farfalle pasta
2 tablespoons olive oil
24 ounces mushrooms, sliced (I used half baby bellas and half shitakes with the stems removed)
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
1/2 cup freshly grated pecorino romano cheese
10.5 ounces goat cheese (1 log from costco)
1 teaspoon salt
Directions:
Prepare pasta according to the package directions, drain, and place in a large pot.
Heat olive oil over medium high heat in a large nonstick pan and add mushrooms. Sauté 8 to 10 minutes or until tender; add garlic and sauté 1 additional minute.
Meanwhile, make the sauce by melting the butter in a saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and whisk in pecorino romano, goat cheese, and salt. Heat 5 minutes, stirring frequently, or until cheese is melted and mixture is smooth. Add the sauce and mushrooms to the pot with the cooked pasta and mix well. Makes 6 servings.

 

Valentine's Dinner a la Wes

I truly do have one amazing husband.  He always tries to do right and really, what more could you want?  He got the idea that he wanted to cook for me on Valentine's Day.  He works from home on Wednesdays, so we decided that would be a better day.

He knows my love of surprises so he did his best to keep his meal a surprise.  That's pretty easy to do when you don't even know what you're making until the day before.  I knew he wouldn't let me down so I tried not to nag.

He ended up selecting one of the seemingly easiest recipes.  As I said recently, sometimes the easiest, least complicated recipes are the best.  This one fit the bill.  It's most intriguing but once he told me it came from an 87-year old Italian lady that is thought to be a culinary legend, I knew it would be great.

The simplicity of the sauce allowed the tomatoes to shine.  You could really taste the tomatoes and weren't bogged down with competing flavors.  Three ingredients, that's all.  Simplicity at its best.

Wes was so proud of himself, as was I that he had selected his own recipe, researched it, and executed it perfectly.  He enjoys being in the kitchen, he just doesn't get to do much of it.  He said he'd be happy to make this again and again.  And I'd be happy to eat it, again and again!

Marcella Hazan's Tomato Sauce
from Steamy Kitchen

1 (28oz) can San Marzano whole, peeled tomatoes
1 yellow onion
5 T. salted butter

Place the butter, onion, tomatoes (roughly chopped or mashed with a potato masher) into a pot and simmer 45 minutes.  Simmer until the droplets of fat float freely from the tomato.

Remove the onion (I enjoyed this on the side since it was packed with yummy tomato flavor).  At this point you can either lightly puree the sauce or leave it chunky.

Serve over pasta and top with freshly grated Parmesan cheese.

Weekly Recipe: Mushroom Fusili with Toasted Breadcrumbs

Did I have you with 'toasted breadcrumbs?'  That's pretty much all it took for me when I saw this dish in the most recent Rachael Ray magazine.  Well that and it was in the section where she gives you a grocery list and the recipes included in that section use up all of the ingredients on the list.  Perfect for a frugal-buys-only-what's-going-to-be-used-that-week kind of girl.  I love ricotta cheese but I hate that most of my recipes don't use the entire container.  Let me tell you, organic ricotta is too expensive to waste!

This recipe turned out to be really simple and quite tasty.  I loved how the ricotta just melted into the hot noodles and the toasted breadcrumbs, while yielding way too much, provided quite a tasty little crunch on the top.  You could easily play with the veggie combinations and even add some chicken or shrimp to the mix if you wanted to add some extra protein.

I served this alongside a grilled romaine salad.  Yum and yum!

Mushroom Fusilli with Garlic Breadcrumbs

adapted from Rachael Ray magazine, August 2011

1 box fusili pasta

½ container ricotta cheese

2 T. evoo

1 cup fresh breadcrumbs

3 cloves garlic, finely chopped

1/3 cup chopped basil

Salt and pepper

1 pkg. mushrooms, sliced

1 red bell pepper, cut into ½-inch squares

3/4 cup heavy cream

In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving ½ cup of the pasta cooking water.  Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.

Meanwhile, in a large skillet, heat 1 T. evoo over med-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes.  Stir in the garlic and cook for 30 seconds more.  Remove from the heat and stir in half of the basil; season with salt and pepper.  Transfer to a bowl and wipe out the skillet.

In the same skillet, heat the remaining 1 T. evoo over medium-high heat.  Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes.  Stir in the bell pepper and cook for 2 minutes, then stir in the cream.  Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.

Toss the pasta mixture with the mushroom cream sauce; stir in the remaining basil.  Sprinkle with the breadcrumbs before serving.