Lasagna-be...

Hmm...that sounded better in my head. Anyway, I know I've been away for a while; I promise I'll explain why later.  This is just a quick by-popular-demand post in response to a Facebook picture I posted on my "wannabe" lasagna. It's a "wannabe" because it's a completely vegan take on a gooey, cheesy, gluten-filled favorite. 

But don't be fooled. What it lacks in dairy or animal products, it more than makes up for in flavor. Seriously, it rocks the house. As in, it didn't stay on Husband's plate long enough to leave tomato stains. And it's a great "kid" dish; chock full of veggies that even the pickiest eater won't notice - thanks to the pureed filling!

Oh - and did I mention it's super-easy? Even for a crazy weeknight dinner (which is when I made it).

Enjoy!

Easy Vegan Veggie Lasagna "wannabe"

Ingredients

1/2 lb fresh mushrooms, sliced
1 tsp chopped fresh garlic
2 tbsp water
2 x 19 oz cans crushed tomatoes
1 box oven-ready brown rice gluten free lasagna noodles
1 block vegan italian flavored or mozzarella rice cheese (or soy cheese), shredded
1 tbsp each dried oregano and basil
1/2 tsp chili flakes (or more depending on your preference for heat)
1 tsp black pepper
10 oz frozen chopped leafy greens (I used half spinach, half kale), thawed and drained
1 lb firm or extra firm tofu (do not use silken tofu)

Directions:

1. Preheat oven to 375F. Saute mushrooms and chili flakes over medium heat in the 2tbsp of water until almost tender. Add garlic and continue to saute until tender and deep brown. Remove from heat and add crushed tomatoes, oregano, basil and black pepper to pan.  Let simmer for 15 minutes.

2. Place tofu and thawed greens in a food processor and process briefly.  Add mushroom mixture and blend until smooth. 

3. Using a 9x12 glass or aluminum pan, coat the bottom with sauce, then place a layer of noodles over it.  Spread half of the mixture over it, and top with spaghetti sauce. Add another layer of noodles, remaining mixture and sauce. Spread; top with another layer of noodles and remaining sauce. Sprinkle shredded "cheese" on top. 

4. Cover dish tightly with foil and bake for 30 minutes.  Remove foil and bake for an additional 10-15 minutes, or until top is golden. Let stand for 15 minutes before cutting.

Meatless Monday...

Yes, I know it's technically Tuesday as I write this, but I made this dish on Monday so the term "Meatless Monday" still counts.

I don't often cook with tofu - not because I don't enjoy it, but because Husband is a true carnivore and not a huge tofu fan. Fortunately, he's a big fan of my cooking and will gladly try just about anything I make. So when I thought about substituting chicken for tofu in one of my recipes, he was all for it.

Technically, this dish isn't 100% vegetarian, as it does call for Oyster Sauce, but you could easily swap it out for Vegetarian Oyster Sauce and ta da! You've got a fully-vegetarian dinner. And thanks to the deep, earthy flavour of the mushrooms and the kick from the crushed red pepper flakes, you won't even notice the meat is missing. Which reminds me - I used 1/2 teaspoon of crushed flakes, but you can adjust up or down depending on your tolerance for heat.

(P.S. it heats up really well for lunch the next day - I just finished off the leftovers!)

Enjoy!

Spicy Tofu Rice Bowl with Mushrooms, Tomato and Bok Choy
(Adapted from Everyday with Rachael Ray)


Ingredients:

1-2 cups Basmati, Jasmine or Brown Rice (cooked according to package directions)
1/4 cup vegetable oil
3 garlic cloves, minced
2 green onions, cut into 1-inch pieces, white and green parts separated
1/2 teaspoon crushed red pepper flakes
8 ounces white mushrooms, sliced
1 small package of baby bok choy, bottoms trimmed and halved lengthwise
Salt and black pepper to taste
1 package extra firm tofu, drained and cut into 1 inch cubes
1/2 pint grape tomatoes, cut in half lengthwise
2 tbsp Chinese oyster sauce

Directions:

1. Cook rice according to package directions.

2. In a large non-stick pan, heat 2 tbsp of oil over medium-high heat. Add garlic, white parts of green onion and crushed red pepper and stir until fragrant, about 2 minutes. Add the mushrooms, bok choy and season with salt and pepper. Cook until mushrooms are brown and tender and bok choy is vibrant green and wilted, about 3 minutes - 5 minutes. Add two tbsp of water to help "steam" the bok choy. Transfer mixture to a plate and set aside.

3. Add the remaining 2 tbsp oil and tofu to the pan and cook until golden on one side, about 4-5 minutes, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 2 minutes. Return mushrooms and bok choy to pan and stir in green onion. Serve with rice.