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
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
- 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.
- Shake in salt and spices. Coat the vegetables.
- Squash tomatoes in the can, add them to the pan. Add wine and tomato paste as well.
- Heat to boil. Reduce heat to simmer for 20 minutes.
- Make tofu filling. Drain tofu. Mix all the tofu filling ingredients until smooth by a mixer or blender.
- Preheat oven at 375ºF.
- 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.
- 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.
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.
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)
- Soak cashew in hot water. Cover. Let it sit.
- Divide cauliflower and broccoli into small florets. Remove large stems and leaves.
- Boil enough water in a large pot. Sprinkle 1 Tbs salt.
- Put pasta in the pot. Set a timer. When 4 minutes left to be done, drop cauliflower and broccoli florets in.
- Keep 1 cup cooking water. Drain.
- 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.
- Pour sauce over the cooked pasta/cauliflower/broccoli. Gently mix.
- Mince parsley and sprinkle on top. (optional)
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.
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.
- Chop broccoli, tomatoes, and mushrooms. Mince garlic cloves.
- Start cooking pasta.
- 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.
- Grind sesame seeds and cashews in a coffee grinder or a blender.
- In a small bowl, mix water, ground sesame seeds and cashews, nutritious yeast, and bouillon. Pour this broth in the vegetable frying pan.
- When pasta is done. Drain, and add to the vegetable frying pan. Heat it through.
I 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.
- 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.
- Mince onion. Chop green bell pepper and carrot in small cubes.
- Sautée garlic, onion, carrot and green pepper with a splash of olive oil in a big sauce pan.
- When they are soft, add dried herbs, black pepper, and salt. Add a pinch of cayenne pepper if you like it spicy.
- Squeeze tomatoes in the can, add them to the pan with the liquid. Bring to boil and simmer 10 minutes.
- Meanwhile, cook pasta 2 minutes less than done.
- Add cooked navy beans.
- Add chopped parsley. Add half cooked pasta. Heat it through for 2 minutes.
*Small pasta like orzo suits this dish well.