Vegan Tofu Lasagna

Tofu Lasagna

Tofu Lasagna

When winter wind blowing outside, I would like to have something warm and yummy, comfort food. This is the comfort food in the oven. I made a double batch of tomato sauce a few days ago thinking of making this.

1 batch of tomato sauce
1 yellow onion, 3-4 cloves garlic, 1 28 oz tomato can, 3 oz tomato paste, 1 tsp salt, 1/2 tsp black pepper, a pinch cayenne, 1 tsp thyme, 1 tsp oregano, 1 carrot or 1 bell pepper or 1/2 lb any mushrooms, olive oil, 1/2 cup wine

Tofu Filling
1 lb firm tofu
2 Tbsp nutritious yeast
1 tsp salt
1/4 tsp black pepper
1-2 lemon (2 tsp zest, 3 Tbsp juice)
1 tsp dried basil or 1 cup chopped fresh basil

1 box lasagna pasta

  1. Make tomato sauce. Splash olive oil in a large sauce pan, cook chopped onion, garlic, and vegetables for 5 minutes or until they become soft.
  2. Shake in salt and spices. Coat the vegetables.
  3. Squash tomatoes in the can, add them to the pan. Add wine and tomato paste as well.
  4. Heat to boil. Reduce heat to simmer for 20 minutes.
  5. Make tofu filling. Drain tofu. Mix all the tofu filling ingredients until smooth by a mixer or blender.
  6. Preheat oven at 375ºF.
  7. Assemble. In a deep baking dish, spread 1/4 tomato sauce. Place 1 layer of lasagna pasta. Spread 1/3 tofu filling. Repeat until the dish is full. I usually use 3/4 box of pasta and run out of other ingredients. End with tomato sauce on top.
  8. Cover with a foil. Bake for 30 minutes.

*You can sprinkle vegan faux parmesan on top for more cheesiness and crunch.

vegan faux parmesan
Grind cashew:walnut/pecan:sesame seeds:nutritious yeast=1:1:1:1 in a coffe grinder. Mix in salt and black pepper to taste.

Flower Bowl

Flower Bowl

Flower Bowl

I needed to make something fast, good and comforting. Then I came up with this idea from someone else’s recipe which was to roast everything and drizzle dressing. I decided to go against roasting. I used only 1 pot. Easy to clean.

Serves 4

1 cauliflower
1 bunch broccoli
1 cup cooked chickpeas
2 cups your choice of uncooked pasta
1/4 bunch parsley (optional)

For Basic Cashew Sauce:
1/4 cup cashews
1 Tbsp tahini
2 Tbsp nutritious yeast
2 Tbsp lemon juice
1 Tbsp white miso
salt and black pepper to season
1 cup cooking water from cooking pasta/broccoli/cauliflower

For Green Aioli Sauce (this is a really nice alternative sauce, which works great on both cold and hot pasta and cooked vegetables):
Same ingredients from Basic Cashew Sauce, but only 2 Table spoons cooking pasta water
3 oz tofu
1/2 bunch parsley leaves (and you don’t have to mince extra parsley on top)

  1. Soak cashew in hot water. Cover. Let it sit.
  2. Divide cauliflower and broccoli into small florets. Remove large stems and leaves.
  3. Boil enough water in a large pot. Sprinkle 1 Tbs salt.
  4. Put pasta in the pot. Set a timer. When 4 minutes left to be done, drop cauliflower and broccoli florets in.
  5. Keep 1 cup cooking water. Drain.
  6. Drain cashews. Put all sauce ingredients in a small bowl and pulse with a hand mixer until smooth. Or you can use a blender. Season with salt and black pepper.
  7. Pour sauce over the cooked pasta/cauliflower/broccoli. Gently mix.
  8. Mince parsley and sprinkle on top. (optional)

Pasta Primavera with Cashew Sauce

Pasta Primavera

Pasta Primavera

Finally spring has arrived. I felt like making something easy to make and easy to eat for my post-surgery mouth. I thought of pasta. Pasta is always soft enough, and fusilli and penne are bite sizes. This simple pasta sauce is easy to make and tasty.

Serves 2

Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 10 cremini mushrooms, 2 tomatoes, 2 cloves garlic, 1/4 cup raw cashew, 1 tsp sesame seeds or tahini, 1 tsp nutritious yeast, 1 tsp dried oregano, 1 tsp dried basil, 1 Tbsp miso, 1 tsp Better Than Bouillon (or any other dried vegetable broth), 1/2 cup water, salt and pepper

*You can substitute above vegetables with many other vegetables available in your hand. Asparagus, carrots, zucchini, spinach, eggplant are other good choices.

  1. Chop broccoli, tomatoes, and mushrooms. Mince garlic cloves.
  2. Start cooking pasta.
  3. Sauté chopped vegetables in a large frying pan with splash of olive oil for a few minutes until broccoli become tender but not too soft. Sprinkle oregano and basil in. Turn off the heat.
  4. Grind sesame seeds and cashews in a coffee grinder or a blender.
  5. In a small bowl, mix water, ground sesame seeds and cashews, nutritious yeast, and bouillon. Pour this broth in the vegetable frying pan.
  6. When pasta is done. Drain, and add to the vegetable frying pan. Heat it through.
  7. Serve!

Navybeans in Tomato Sauce

Navybeans-in-TomatoSauceI love this dish, all in one. It’s a rather winter dish since you can use dry beans and a tomato can to make it. This is a great dip (without broccoli rabe) for corn chips. This recipe is enough to make 4 main dishes.

Ingredients: 1 28 oz Whole Tomato Can, 2 cups cooked Navy Beans, 1 Onion, 1 Green Bell Pepper (optional), 1 Carrot (optional), 2-3 cloves Garlic,  1/2 t Dried Oregano, 1/2 t Dried Basil, 1/2 t Dried Thyme, 1/2 t Black Pepper, 1 t Salt,  a pinch Cayenne Pepper, Olive Oil, 1/2 cup chopped Parsley, 3-4 oz dried small pasta/person or bread to go with it. I added sautéed broccoli rabe at the end to make it more fun.

  1. Cook Navy Beans. I use a stove top pressure cooker. It’s so easy and quick, otherwise I will be using a can of beans.
  2. Mince onion. Chop green bell pepper and carrot in small cubes.
  3. Sautée garlic, onion, carrot and green pepper with a splash of olive oil in a big sauce pan.
  4. When they are soft, add dried herbs, black pepper, and salt. Add a pinch of cayenne pepper if you like it spicy.
  5. Squeeze tomatoes in the can, add them to the pan with the liquid. Bring to boil and simmer 10 minutes.
  6. Meanwhile, cook pasta 2 minutes less than done.
  7. Add cooked navy beans.
  8. Add chopped parsley. Add half cooked pasta. Heat it through for 2 minutes.

*Small pasta like orzo suits this dish well.