Veggie Lasagna

From: Chowhound 

INSTRUCTIONS

1. Heat the oven to 350°F/175°C and arrange a rack in the middle.

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1. Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes. (A Greek friend said this process is unnecessary.) Meanwhile, prepare the sauce.

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1. Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

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1. Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.

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1. Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.

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1. Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.

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1. While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.

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1. Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.

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1. Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.

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1. Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.

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1. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.

For the eggplant:

• 1 1/2 pounds eggplant (about 2 small)

• 2 teaspoons kosher salt, plus more as needed

• 4 tablespoons extra-virgin olive oil

• Freshly ground black pepper

• 1 teaspoon finely chopped fresh Italian parsley leaves

• 1/2 teaspoon red wine vinegar

• Pinch red pepper flakes

For the sauce:

• 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano (we normally add 1-2 cans to the sauce)

• 1/4 cup extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 2 medium garlic cloves, minced

• 1 tablespoon tomato paste (we use 2 tablespoons)

• 1 bay leaf

• 1/4 teaspoon red pepper flakes, plus more as needed

• Kosher salt

• 2 tablespoons capers

• Add oregano

For the noodles:

• Kosher salt

• 12 ounces dried lasagna noodles

For the filling:

• 2 pounds soft tofu, drained

• 1/3 cup finely chopped Italian parsley leaves

• 3 tablespoons nutritional yeast (optional)

• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)

• 2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)

• 2 teaspoons kosher salt, plus more as needed

• 1/2 teaspoon freshly ground black pepper, plus more as needed

• Add fresh basil 

To assemble:

• 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

• We also add cooked mushrooms, zucchini, and spinach

Christmas Cookies and Frosting

Christmas Cookies

1 1/2 cups powered sugar               2 1/2 cups flour
1 cup butter                                     1 teaspoon soda
1 egg                                                1 teaspoon cream of tarter
1 1/2 teaspoon vanilla
 Cream together sugar, butter, egg and vanilla.  Add flour, soda, and cream of tartar.  Dough will be stiff.  Make into a ball and refrigerate until cold.  Roll out on floured surface and cut into desired shape.  Bake on greased cookie sheet in 375 degree oven until edges are just turning golden.  Cool and frost using colored frosting to decorate as you wish.

Frosting

2 cups powered sugar
2 tablespoons butter(soft)
1/4 cup of milk
1 teaspoon of vanilla, almond or other favoring

Beat together.  May have to add more or less milk to make correct consistency.  Separate into portions for various colors if that is how you wish to decorate.   Decorate.  Enjoy!

Greek Vegan Moussaka (with Eggplant & Potatoes), from PPK

Props to Post Punk Kitchen for this kick-ass recipe! We love this casserole, but it does take a good amount of time to create this labor of love. We also add other veggies to the mix (mushrooms and peppers). Enjoy!! 

In our version of this traditional Greek casserole, layers of tender roasted eggplant, potatoes and zucchini are layered with a sublime cinnamon-scented tomato sauce and topped with velvety, creamy topping of pine nut custard. While you might not want to attempt this after a long day of work, it’s a great dish for a potluck or a special Sunday night dinner. The pine nut cream is also a great trick to have up your sleeve or lasagna, pizza or anything calling out for a rich, savory topping. This recipe is modified from Veganomicon.
Note: The zucchini will likely be very watery after roasting, so when it’s cool enough to touch gently but firmly squeeze slices, by the handful, to remove any excess water. This will prevent an overly wet casserole and will help concentrate the flavors.

For the vegetable layer:
1 lb eggplant (2 eggplants)
1 lb zucchini (2 zucchini)
1 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe) (sweet potatoes & white potatoes)
1/4 cup olive oil

For the sauce:
1/4 cup olive oil
4 large shallots, sliced thin
3 cloves garlic, minced
1/3 cup vegetable broth or red wine
2, 15 oz. cans crushed tomatoes, with juice (4 boxes of tomatoes)
2 teaspoons oregano
1/4 teaspoon ground cinnamon
1 bay leaf
salt to taste

Pine Nut Topping:
1 lb. soft tofu (3 boxes tofu)
1/2 cup pine nuts
3 Tablespoons lemon juice
1 teaspoon arrowroot powder
1 clove garlic
pinch nutmeg
1 1/4 teaspoon salt or to taste
white pepper to taste
 
1/2 cup breadcrumbs

Extra pine nuts for garnish (optional)

Preheat oven to 400F. Lightly oil three baking sheets or shallow pans.
Wash and trim stem from eggplant and zucchini. Scrub and peel potato. Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices. Rub eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to soften, briefly rinsing with cold water and squeezing out any excess liquid water.

Line 3 baking sheets with parchment paper and place each vegetable on a separate baking sheet. Distribute 1/4 cup oil between the three sheets and sprinkle vegetables with salt (except eggplant if salted already). Toss to coat, making sure each piece is completely coated with oil. Spread vegetables out with minimal overlapping. Roast the zucchini and eggplant for 15 minutes or until tender. Roast the potatoes for about 22 minutes, until edges are lightly browned. Remove from oven and let cool.

While vegetables are cooking prepare the tomato sauce. Add remaining 1/4 cup olive oil and minced garlic to a large heavy bottom sauce pot. Bring to medium heat and let garlic sizzle for about 30 seconds, then add shallots and cook until soft and translucent, 3 to 4 minutes. Add wine and simmer until slightly reduced, another 3 minutes. Add crushed tomatoes, oregano, ground cinnamon and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat, remove bay leaf and adjust salt.

Make the pine nut topping:
In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms. Add tofu, garlic, arrowroot, nutmeg, salt and white pepper. Blend until creamy and smooth.

Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs. Spread all of the zucchini on top of this. Top with a final layer of eggplant, potatoes, sauce and breadcrumbs. Use a rubber spatula to evenly spread the pine nut topping over the entire top, smoothing out any uneven spots. Scatter a few pine nuts on top if desired. Bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 minutes before slicing and serving.

Best vegan PESTO for PIZZA from Oh She Glows

 We are lovin' Oh She Glows recipes lately...here is some cheese and pesto sauce for an incredible vegan pizza night.

Vegan Parmesan Cheese
• 1/2 cup toasted sesame seeds
• 2 tablespoons nutritional yeast
• 1/4 teaspoon sea salt
Directions: Preheat oven to 350F. Toast sesame seeds in the oven until golden and then throw all ingredients into a blender. Process for 30-60 seconds. Enjoy your vegan Parmesan cheese!

Vegan Pesto
Ingredients:
• 2/3 cup of my Vegan Parmesan Cheese (see above)
• 6 tbsp raw cashews
• 4 cups fresh basil, stems trimmed off and roughly chopped
• Juice of 1 fresh lemon (approx 2 tbsp)
• 1 cup extra virgin olive oil
• Two small handfuls of fresh spinach
• 4-5 cloves garlic
• 1 tsp sea salt
Directions: In a food processor, add the cashews and oil and process until smooth. Now throw in the garlic, Parmesan, and fresh lemon juice and process more. Add in the basil and spinach and
process until smooth. This will make enough for about two crusts.

There should be left over pesto to dip crust in or to freeze for future pizza heaven!