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.
Ingredients: 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
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)
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
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.
I’ve been eating a lot of pasta this summer. Pasta salad is easy to make, tasty and a quick 1-dish meal. For this pasta salad, I used cashew sauce as a base and added steamed broccoli, fresh heirloom tomatoes, and chickpeas. Since it’s still summer, I used fresh herbs instead of dried herbs.
Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 2-3 tomatoes, 1 cup cooked chickpeas, 2 cloves garlic, 3 Tbsp raw cashew, 1tsp sesame seeds or tahini, 2 tsp nutritious yeast, a handful of fresh basil leaves (chopped), 1 Tbsp sweet white miso, 2 Tbsp water, salt and pepper to taste
Make cashew sauce: Put cashew, sesame seeds, nutritious yeast, miso, salt , pepper and water in a food processor or a 1-quart container if you are using a hand mixer. Pulse a few seconds or so until smooth.
Separate broccoli florets. Chop the stem. Roughly chop tomatoes.
Boil plenty of water in a large pot. Add a few pinches of salt. Cook pasta al dente. 5 minutes before pasta is done, add broccoli. Drain.
Put everything and sauce in a big bowl. Mix it. Eat it.
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.