Mimi’s White Lasagna (and cashew cream)

Okay. So, I have been seeing recipes for this stuff called Cashew Cream in various vegan cookbooks but most recently and most prevently in the Conscious Cook by Tal Ronnen. Finally, I made some.

First:

Take 2 cups of raw cashews and soak them overnight in the fridge in water (water covering them completely).

Then drain and rinse.

Pour them into a blender and fill an inch over the top with cold water.

Process until really smooth. About 2 minutes.

I have a pretty good blender which I think is important. I really want a Vitamix…. Is that wanting without needing?? Hmm but I digress

First I made a recipe from the cook book called Artichoke ravioli with a saffron cream sauce. It was amazing. then I made up my own recipe which follows:

White lasagna

1 can artichoke hearts drained

one box no boil lasagna noodles

1 block extra firm tofu

2 tablespoons lemon juice

handful fresh basil (1 teaspoon dried)

salt

1/2 cup nutritional yeast

fresh chopped veggies(I used broccoli but you could use spinach, chard, you can play here)

the above recipe of cashew cream

roasted asparagus (optional) they looked nice on top but are not critical

1 cup grated vegan cheese (again optional)

Mash the tofu, lemon juice, fresh chopped basil, 1/4 cup of the nutritional yeast and salt and pepper to taste until it resembles the texture of riccota.

In blender, blend artichoke hearts, cashew cream, other 1/4 cup of nutritional yeast and salt and pepper to taste for the sauce.

Sautee the broccoli, tomatoes, swiss chard with garlic and olive oil until al dente.

Put a layer of sauce on the bottom of the pan and lay 3 peices of lasagna noodles on top. then put a layer of ‘ricotta”, layer of veggies, 1/3 cup cheese if using, and another layer of sauce. Repeat this 1 more time and lay a last layer of noodles on top. Cover the whole thing with the rest of the sauce. I grated some garlic and herb almond cheese from Lizanetti. THis stuff is actually pretty good although I wouldn’t make a pizza out of it.

Bake covered, for about 40 minutes in a 375 oven. Let sit for 5-10 and then enjoy. Definately play with this recipe and let me know how it comes out!

Stuffed Cabbage by Diana

Stuffed Cabbage:

Ingredients:
1 cup or rice (I think any would work, but I like to use sticky rice)
2 tbs miso paste
1 green cabbage
1 block of tofu (preferably flavored – I use “5 spice” tofu) chopped in small pieces
2 roasted red peppers, chopped
1 hot pepper (thai, Serrano or chipotle), chopped
1 clove of garlic, chopped
¼ cup chopped parsley
2 tbs olive oil
Directions:
Saute the garlic in the olive oil. Mix in the chopped roasted red peppers and hot peppers. Cook for 5 minutes. Put the mix in a food processor with the parsley and mix well until it forms a paste.
Cook the rice (follow the instructions depending on the type you are using)
Mix the cooked rice with the pepper paste and tofu adding salt to taste.
Separate the leaves of the green cabbage carefully so they do not break. Dip them in hot boiling water until they are soft enough to fold.
Stuff the cabbage leaves with the rice mix and roll them making sure the roll stays tucked in when you pick it up.
Preheat oven at 350 F
Boil 1 cup of water and dissolve the miso paste in it.
Place stuffed cabagge in a small pan and pour the miso broth over them.
Bake for 10 minutes or until the top of the cabbage gets light brown.

Red Hot Chili Tofu

Our friend Justine sent me this recipe, a favorite of hers, for all you spice lovers!
Red Hot Chili Tofu
The tomato paste and chili paste combine to turn the tofu a lovely red color. Add more or less chili paste according to your heat tolerance.  (From Vegan Fire and Spice: 200 Sultry and Savory Global Recipes.)

Ingredients
3 tablespoons tomato paste
2 tablespoon water
2 tablespoon soy sauce
3 teaspoons sake or dry white wine (I used brown rice vinegar instead)
3/4 teaspoon sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 pound extra-firm tofu, drained and cut into 1/2-inch strips
3 tablespoons cold-pressed canola oil
1/4 cup minced scallions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon hot chili paste (or more, to taste)
Chopped cilantro, for garnish
Directions
In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar. Mix well and set aside.
In a shallow bowl, combine the cornstarch and salt. Dredge the tofu strips in the cornstarch mixture, shaking off any excess.
Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add the tofu in batches and cook until golden brown. Transfer to a platter.
Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat. Add the scallions, garlic, ginger, and chili paste, and cook, stirring for 15 seconds. Add the reserved tomato paste mixture and stir until well blended. Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 2 minutes. Serve hot, sprinkled with cilantro
Serves 4