I made (controversial?) Lasagna

Hi! I have not posted in a while! But I do have some catch up posts to share with everyone soon....

To start off, I thought I would just do a real quick post about something I made this past Sunday.

Lasagna is something that I am positive everyone on this blog has made a billion times, so maybe it is silly to even post a recipe? I am sure everyone has their own favorite recipes and techniques. BUT I added one possibly controversial ingredient to the mix. TOFU. Instead of Ricotta cheese. Lots of folks (vegans) have done this before, but if you read on you will see that my version is NOT vegan! (There is mozzarella cheese.) So don't panic.

My logic was simply:

I love lasagna, but I wanted to make something I could bring to work for lunch that wouldn't be too rich. The tofu makes the dish lighter, and the added protein ensures that I will not fall asleep at my desk after I eat it.

OK here is the recipe.

Veggie Lasagna with Tofu

What you need:

TOMATO SAUCE - Obv. I endorse the recipe Joey posted here. I made a shorthand sauce this time though, with the following:

1 can whole peeled tomatoes
1 small can tomato paste (add to your liking)
garlic, onion, basil, salt, pepper, red pepper flakes (add to your liking)
Let that simmer as long as you can. (If you want to use pre-made sauce, totally do it. I am not hating on pre-made sauce, it is awesome.)

Lasagna noodles: Of course fresh pasta is the most delicious. I didn't go that route though, and I used the "De Boles" brand, which you boil first before using. I am not a fan of the 'no bake' noodles.

For the filling:
Fresh Mozzarella cheese
Basil
1 package firm tofu
Veggies - I used cremini mushrooms and spinach, two of my faves. Any type of vegetable you want to throw into the mix is fine....peppers, zucchini, carrots, kale.....??

WHAT TO DO:
Get the sauce going first, so it has time to simmer.

Then take your tofu out of the package, and put in on a large plate. Place a layer of plastic wrap on top, and then balance something heavy on top (a heavy book or large bag of flour, etc.) so that you can drain out all the moisture (a la this Tofu Scramble I made). Do this for a few minutes, draining the excess water from the plate periodically, until most of the water seems to be drained from the tofu.

Chop/saute all your veggies with salt+pepper (and more garlic/onion if you like) and set aside.

Crumble the tofu until it is in small "cheese-like" crumbles. In a large bowl, combine with the sauteed vegetables.

Chop up your mozzarella cheese in thin slices.

Then, in a casserole dish, layer some sauce, some noodles, some veggie/tofu mixture, some cheese + basil leaves, more sauce, more noodles, etc. Be liberal with the salt + paper in between layers too- tofu doesn't have salt like ricotta cheese does, so it needs a bit.

Bake, covered in foil, at 375 for about 30 minutes, and then another 10 minutes at 350 degrees, uncovered. (Or a bit more/less - depending on your oven!)


So...there you have it. I hope I have not offended any lasagna purists out there!

The next photo shows how Jed enjoyed a slice for an early dinner the next day:

I made some Qrazy Quinoa!!!

This is a dish I made up. I was in the mood for something hearty and healthy, so I conceived of the most hearty and healthy and delicious dish ever made: a cornucopia or roasted veggies, superfoods, carmelized onions and leafy greens coated in delicious pesto.

Qrazy Quinoa, an SG orig

Ingredients

1 large butternut squash
2 cups quinoa
1 bunch kale
1 red onion
1 can corn
1 cup pesto (click the link to see how I make it. You can always buy some, but it's so easy to make yourself and tastes much better when it's fresh.)
1 1/2 cup cherry tomatoes
2 large cloves garlic
salt & pep
some olive oil
grated parm
crushed red pep

Preheat the oven to 400 degrees, and then sit down, put on some jams, and deal with your squash. Skin and chop that sucker into 1-inch cubes. This will take about 30 min of good hard physical labor. Then spread out the cubes on a baking sheet, sprinkle them with olive oil, s 'n' p, and pop it in the oven. I didn't pay close attention to time, but I think they roasted for about 30-40 min. You know they're done when they start browning and you can pierce them easily with a fork. About 20 minutes into this time, you will want to start roasting your cherry tomatoes. Same thing: toss 'em on a baking sheet with oil, s, p. They take about 15-20. They'll brown a little and start to pop and shrivel when they're done. Don't overcook--you want them to still be juicy.

While all that roasting is happening, make your pesto and cook your quinoa. Depending on the brand you buy, you may have to rinse it first. Then, just follow the instructions on the box: twice the liquid to quinoa, bring it all to boil, then cover and simmer. I like to cook my quinoa in broth, or maybe half broth half water for a little more flavor.

Now you've got some veggies roasting AND some quinoa simmering. Time for the kale and onion. Heat up some olive oil in a pan. Coarsely chop the onion, and throw it on, letting it carmelize. Mince the garlic and throw that on too. When that stuff is almost done, rinse and chop the kale, and add it to the pan. It will cook down pretty quickly--you don't want it to get too wilted. 5 min should do it.

Ok, now ALL THE COMPONENTS are ready. Dump them all into a huge bowl or pot, PLUS THE CORN!!! and mix it all together. Serve with the parmesan and red pepper for garnish.

The end.

I made a rice bowl!

This recipe is based on the rice bowls at Community Food and Juice on the Upper West Side. It is a bowl of rice with lots of julienned veggies, a protein, and a cilantro-lime dressing topped with peanuts! I was there recently and greatly enjoyed my tofu rice bowl and thought it would be easy to recreate at home and it was. One caveat: we have a mandoline, which makes all the slicing superfast and easy. If you don't have one, it will take a little longer, but will still be good!

The components:

Brown Rice (I recently discovered that I really like medium grain brown rice and that is what I used)

Protein:
The restaurant offers salmon, tofu, and grilled chicken. I've used both cubes of tofu sauteed with a bit of sesame oil, and also used edamame. Baked tofu would probably be really good also. Or hard boiled eggs!

Veggies: (This is very flexible - these are some things I've used)
cucumber
red cabbage
bean sprouts
jalapeno
carrots
daikon
avocado

Dressing:
cilantro, finely chopped (a few TBS)
lime juice (I usually use two limes)
sesame oil (enough dashes to make it sesame-y)
mirin (about a half TBS)
mint (I didn't have this, but I'm sure it would be good)

Garnish:
chopped peanuts
scallions
sesame seeds

close up!

Assembly: Cook the rice and your protein. Start prepping vegetables. If any need to be cooked, do it! You can either mix all the veggies in a mixing bowl (the slightly easier way), or wait until you're plateing, then create individual vegetable piles in your bowl and mix it in the bowl as you eat (this is how the restaurant does it). Mix the dressing and chop the peanuts and scallions. When the rice is done, put it in your bowl, and either top with vegetable mix, or assemble your chosen vegetables. Top with dressing and garnish. Enjoy!