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

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!

Delicious Vegan Portabella Pizza!

From: Oh She Glows
See red for our recipe modifications...
Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

Prep time: 10 minutes Cook time: 10-12 minutes.

Ingredients:

• 8 Portabella mushrooms

• 2 cups pizza sauce

• Vegan Cashew Basil Cheese Sauce (see recipe below)

• 1/3 cup of each: red, green, orange pepper, diced

•  1/2 zucchini diced

• 1/3 cup sweet onion, diced

• 2-3 large basil leaves, finely diced

• 1 tsp red pepper flakes

Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Sprinkle cut-up veggies on top of mushrooms and sauce. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes (in our oven it took closer to 30 minutes to cook), watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4. We served it up with a side green salad, quinoa (with walnuts and parsley), and warm bread. OMG, delicious dinner!

Vegan Cashew Basil Cheese Sauce

Ingredients:

• 1 cup raw cashews

• 1/3-1/2 tsp Himalayan sea salt, to taste

• 1/2 tsp cold-pressed sunflower oil/olive oil

• 1 fresh basil leaf

• 1 small clove garlic

• 1.5 tbsp nutritional yeast

• 1 tbsp fresh lemon juice

Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth (we always add a little water to help the "smoothing" process), stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

Quinoa Burgers From the Vegan Project

Recipe from: The Vegan Project
Inspired by: Vegan Diner

Ingredients:
(Makes about 6 burgers)
1/2 cup diced yellow onion
3 cloves garlic
12 ounces chickpeas (about 1 1/2 cups), canned or homemade, drained
1/2 cup quick oats (not instant)
1 1/2 cups cooked quinoa
1/4 cup minced fresh parsley
1 teaspoon poultry seasoning or favourite spice blend
1 teaspoon smoked paprika
2 tablespoons Bragg Liquid Aminos or soy sauce
2 tablespoons chickpea flour (I used coconut flour)
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Brown rice flour or wholewheat/all purpose flour, for dusting
Olive oil, for cooking
Buns, condiments (lettuce, tomato, mustard, avocado)
Sauteed maple onions:
saute half an onion in 1 teaspoon of olive oil and 1 teaspoon maple syrup until slightly caramelized and golden

Method:
In a food processor, add the onion and garlic and pulse until finely chopped. Add the chickpeas and oats and pulse until well mixed.  Don’t puree the mixture. Remove the mixture to a large mixing bowl, and stir in the quinoa, parsley, poultry seasoning, smoked paprika, Bragg Liquid Aminos, and chickpea flour.  Stir in 1 to 2 tablespoons water, if needed to help the burger mixture stick together, although you don’t want to make the mixture too moist.  Add salt and pepper to taste. Thoroughly mix the ingredients, cover the bowl and refrigerate for 15 minutes. Form the burger mixture into 6 balls, and press into 3 1/2 to 4-inch patties.

Heat a large cast-iron skillet over medium-high heat, and lightly coat or spray with olive oil.  Place the brown rice flour on a small plate and dust the burgers on all sides with the rice flour.  Add the burgers to the hot skillet.  Cook the patties for about 5 minutes, or until nicely browned and crispy.  Reduce the heat to medium, if necessary, to continue cooking without burning.  Add more olive oil as necessary, to keep the burgers from sticking.  Flip the burgers over and cook on other side.

Remove the burgers from the skillet and let sit for 5 minutes before serving.  Letting them rest will give them a better texture.  Serve the burgers on a fresh, whole grain bun with all the fixings: lettuce, tomato, sauteed maple onions – and don’t forget the mustard!