Best Ever Vegetarian (or Vegan) Lasagne

I'm not going to lie to you - this recipe takes time.  An hour and a half, to be exact. Plus 50 minutes cooking time.... But, the upside is that you get two recipes for the price of one, and one of them is the most nutritious and delicious lasagne you have ever tasted!  Full of vegetables, legumes, and nuts, this is definitely a filling meal, and you will never miss the heavy, greasy meat that is so often indicative of traditional lasagnes.  As a bonus, you can add canned artichokes to the leftover spinach mixture for a hearty vegan spinach and artichoke dip.

I assembled and baked this in the morning and then just re-heated it for supper on Sunday.

Serves 8.

Ingredients:

Extra virgin olive oil
Sea salt and pepper (it is important to season as you go)

1 large eggplant
2 medium zucchini
1 small onion
4 cloves garlic
1 clamshell of baby spinach
1 pound mixed mushrooms (not button mushrooms), chopped roughly
2 tsp Italian seasoning
700g jar pomodoro sauce (sieved tomatoes found near the pasta or pizza sauce)
1/4 cup water
1/4 fresh basil, finely sliced

1 cup raw cashews (soaked for at least 4 hours)
1/2 cup water
1/4 cup nutritional yeast
3 tsp cider vinegar (white wine vinegar or lemon juice would work, too)
1 tsp salt
pinch of cayenne pepper
half a 19oz can of chickpeas, drained and rinsed

9 oven-ready lasagne noodles
1 cup of shredded mozzarella (use vegan cheese if you want this to be a vegan dish)

Directions:

1. Cut the eggplant lengthwise into 1/4 inch slices.  Season generously with salt, place in a colander in the sink and let drain for 45 minutes.  After, rinse the bitter juices off and pat dry with kitchen towel.

2. Cut the zucchini lengthwise into 1/4 inch slices.  Let sit on the cutting board for at least 30 minutes (I learned this in Italy, and it will benefit any zucchini dish).

3. Meanwhile, sauté 1/2 the onion and 2 cloves of garlic in 2 tsp of oil until softened.  Add the spinach, salt, and pepper and cook until wilted.  Remove from pan and set aside to cool.

4. Sauté the other half of the onion and 2 cloves of garlic, salt, and pepper in 1 Tbsp of oil until softened.  Add the mushrooms and the Italian seasoning and cook until the are browned and half their original size.  Add the pomodoro sauce (rinse out the jar with the 1/4 cup water, and add that, too) and remove from the heat.  Add in the fresh basil.

5. Preheat the oven to 500 degrees Fahrenheit.

6. Place the zucchini slices on two parchment-lined baking sheets, brush with oil, and season lightly with salt and pepper.  Roast in the oven for about 10 minutes.  Remove and set aside. Turn the oven down to 350 degrees Fahrenheit!

7. Place the eggplant on two baking sheets newly lined with parchment paper.  Brush with oil and season lightly with salt and pepper.  Roast in the oven for about 8 minutes.  Remove and set aside.

8. Drain and rinse the cashews.  In a food processor, puree the cashews, water, nutritional yeast, vinegar, salt, and cayenne pepper.  Add the chickpeas and puree again.  Add the reserved spinach mixture and puree again.  If you have a bullet-type blender, do a half at a time in two batches.

9. Now it's time to assemble the lasagne!

a) Spread 1/3 of the tomato sauce on the bottom of a 9" by 13" lasagne dish.

b) Layer with three lasagne sheets, not overlapping.  There will be space between them, but they will expand as they cook.

c) Layer the zucchini widthwise.

d) Add another 1/3 of the tomato sauce over the zucchini.

e) Lay 3 more noodles lengthwise.

f) Spread 1 1/4 cups of the spinach mixture on top of the noodles.  (Reserve the rest of the spinach mixture for the spinach and artichoke dip recipe that follows).

g) Layer 3 more noodles lengthwise.

h) Cover the noodles with overlapping slices of eggplant.

i) Spread the remaining 1/3 of the tomato sauce on top of the eggplant.

j) Sprinkle the shredded mozzarella on top.

10. Bake for 50 minutes at 350 degrees Fahrenheit.  Remove from the oven and let sit for 10 minutes.  Phew!  Enjoy!

Vegan Spinach and Artichoke Dip:

Add one drained and rinsed can of artichokes to the food processor with the leftover spinach mix from the lasagne recipe above.  Adjust seasoning, if necessary.  If you want, you can place this in an oven-safe dish, top with shredded mozzarella cheese, and bake at 350 degrees Fahrenheit for twenty to thirty minutes for a hot dip.  Serve with tortillas of pita chips.  Yum!

Grilled Veggie Wraps:

If you have leftover grilled zucchini or eggplant, serve it with the remaining spinach mixture or even hummus, in a wrap with mixed lettuce.  Add roasted red peppers and goat cheese for a great sandwich.

Shopping Tips:

1. See here for more information about nutritional yeast.

Dill Pickle Roasted Chickpeas

What do you do with your old pickle juice?  You probably throw it out, right?  Well, I usually use a bit of mine to make potato salad, but I too throw most of it away.  That is until I received the newly released cookbook, "Oh She Glows".  This new book by Canadian blogger Angela Lidden has received rave reviews, so when I saw a recipe for salt and vinegar roasted chickpeas, I immediately had the idea to use my leftover pickle juice instead of vinegar.

The greatest thing about this snack is that it is both healthy and delicious.  Try it out, and then check out Oh She Glows for the salt and vinegar version.

Serves two to four.

Ingredients:

1 19 oz can chickpeas, drained and rinsed
1 1/2 cups dill pickle juice
2 tsp extra virgin olive oil
1 1/2 tsp fine grained sea salt
1 tsp dried dill

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a small pot, bring chickpeas and pickle juice to a boil for 30 seconds.  Remove from the heat, cover, and let sit for about 30 minutes.

3. Drain the chickpeas, drizzle with olive oil, spread on a parchment covered baking sheet, sprinkle with salt, and bake for 20 minutes.

4. After 20 minutes, shake the chickpeas on the sheet, sprinkle with the dried dill, and bake for another 20 minutes until charred and crunchy.  If they are at all soft, they are not done.

5. Let cool for about 5 minutes to further crisp up, and then enjoy!

Tips:

1. If you have any leftover, pop them back in the oven to get crisp again before eating.

Michael Smith's Mediterranean Salad

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Happy New Year!

If you are like me, you are a few dollars lighter and a few pounds heavier after the holiday season.  Around this time of year, I really feel the need to detox and lighten the load some.  For me, that doesn't mean juice cleanses or leek broth diets, it means eating lighter and including more fruits and vegetables at every meal - something that is very important for keeping your energy up for the final push through winter.

This salad is a great way to do that because it is full of several ingredients that will boost your energy and keep you going.  One of the problems I have with salads is that they are too light - they don't keep me filled.  But this one eats like a meal, and the chickpeas and olives provide healthy fibre and fat that keep me satiated.

Either as lunch or as a side to a dinner meal, this is one salad that you will keep coming back to again and again.  It serves 4 - 6.  (I have modified it slightly from Chef Michael Smith's original version).

Ingredients:

1 Tbsp dried oregano
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp English or Dijon mustard
1/2 tsp salt

1 - 2 pints cherry or grape tomatoes, halved or quartered
1/2 small red onion, diced and soaked in cold water
1 sweet red pepper, seeded and chopped
1 - 19 oz can of chickpeas, drained and rinsed
1 jar of marinated artichoke hearts, drained and chopped
15 Kalamata olives, pitted and chopped
2 romaine lettuce hearts, torn into bits
pepper

Directions:

1. Whisk first six ingredients together in the order listed (this will keep your tablespoon clean - trust me, I first did mustard and then oregano, and it was a mess!).  I like to make dressing in a small canning jar because then I can put on the lid, shake it up, and store the extra in the same jar.  Set aside.

2. In a salad bowl, mix the salad ingredients together except for the lettuce.

3. Toss the salad ingredients with as much dressing as you like and marinate in the fridge for an hour or so, if you have time.  If not, no problem.

4. When you are ready to serve the salad, toss the lettuce with some more of the dressing and then add the mixed ingredients on top.  Finish with the freshly group pepper.  Enjoy!

Shopping Tips:

1. Kalamata olives are the blackish purple ones.  You can sometimes buy them already pitted, but if not, just use the side of your knife to smash them gently and pull the pit out with your fingers.

2. Marinated artichoke hearts are usually sold in jars as opposed to cans.  If you have to use canned artichokes, make sure you rinse them first as they are quite a bit more acidic than the marinated ones.

3. Honey comes either pasteurized or unpasteurized.  I buy unpasteurized because it has more health benefits.  You can also buy different kinds of honey (wildflower, clover, etc.). These are based on the kinds of flowers that the bees were feasting on.  I really like wildflower honey.  I was also told last year that eating local honey can help with seasonal allergies.  Although I was a bit skeptical, I tried eating one teaspoon every day last year and found a noticeable difference…

Options:

1. You could make this with mixed Italian herbs instead of just oregano.

2. White wine vinegar would work if you don't have red wine vinegar.

3. You could also add a bit of freshly grated parmesan cheese on top if you are so inclined.

4. If you are going to have leftovers, just make sure that you keep the lettuce separate from the rest of the dressed ingredients.  By doing so, this salad will keep in the fridge for a couple of days.  You might also want to leave out the tomatoes and add them at the last minute as well…

All in all, this is a great make ahead salad for potlucks, entertaining, or just for weekday lunches.  I have had several people comment that they do not normally like these ingredients separately, but mixed together with this dressing, it works!

Pantry Party Casserole

It's time to admit that there will be a day in the not so distant future where the temperature will be minus 30 before windchill, the snow will be up to your shins, and the last thing you will want to do is leave the house.  This recipe is perfect for that day (and any other winter day when you are feeling lazy).

I first made this recipe when Scott and I were living in England.  We started out with only a hot plate to cook on, but luckily graduated to a gas range (hob) and oven a couple of months after settling in.  I have fond memories of making this dish after a chilly February day of showing my parents around London.  I still think of that day every time I make this dish, which is often, and remember my mom's worried look when I was (god forbid) putting garlic, of all things, in the pot.  This dish was responsible for helping her get over her fear of garlic just like a few of the previous recipes have been responsible for helping her get over her fear of basil.  God only knows what adventures await her next!

I use three pots at once in order to speed up the cooking time.  The first day you eat this, it will be soupy and is great to sop up with crusty bread.  The leftovers will be significantly drier.  Don't get turned off by all the steps, it's a really simple recipe, and after you make it once, you probably won't need to use the recipe again.  It is a good idea to make it when someone else is on clean-up duty, though...

Ingredients:

1 Tbsp extra virgin olive oil or organic canola oil
1 small white onion
2-4 cloves of garlic
1 Tbsp dried Italian seasoning
1/8 tsp red pepper flakes
28 oz diced tomatoes
2 Tbsp tomato paste
1 can artichoke hearts, packed in water
1 can chickpeas
4-6 medium red potatoes
3/4 cup grated gruyere cheese
salt, pepper
fresh basil (optional)

Directions

1. Put a large, a medium, and a small pot on the stove.  Take out a casserole dish.

2. Chop the onion and garlic and put them in the medium pot with the oil, salt, pepper, red pepper flakes, and Italian seasoning.  Saute on medium heat for about 8 minutes.

3. Cut the potatoes into bite-sized pieces.  (You can leave the skins on).  Simmer them in the large pot in salted water until they are tender, about 20 minutes.

4. Add the diced tomatoes with their juice and the tomato sauce to the onion pot and simmer until the sauce is reduced and thicker.  Add more salt and pepper, if needed.

5. Rinse the chickpeas under cold water and put them in the small pot.  Cover them with water and simmer on medium heat for about 5 minutes until soft.

6. Preheat the broiler.

7. Drain the artichokes and quickly rinse in water, if you want.  They are okay if they are not rinsed, but they have a briny flavour.  Cut each heart into eighths.  Add to the tomato pot when the potatoes are almost done cooking.

8. Grate the cheese.

9. When the potatoes are finished cooking, drain them and let them sit for a couple of minutes so that all the water is gone.  Put them back into the large pot.

10. Drain the chickpeas and add them to the potato pot.  Pour the tomato/onion/artichoke mixture over the potatoes and chickpeas.  Stir carefully so that everything is mixed together.

11. Pour everything into the casserole dish and top with the grated cheese.

12. Cook under the broiler for 3-5 minutes until the top is golden brown.  Let sit for 5 minutes before serving.  Top with fresh basil, if desired.  Enjoy!

Shopping Tips:

1. Like I said, this is a great pantry recipe, so buy double the tomatoes, artichoke hearts, and chickpeas so that you have them on hand the next time you want to whip up something from what you have in the cupboard.

Options:

1. This recipe is very flexible.  It can be made with any kind of cheese except maybe blue cheese.  If you don't have Italian herbs, just use dried oregano, dried basil, dried thyme, or a combination of what you have.  If you don't have fresh garlic, use garlic powder.  The point of this recipe is to use what you have on-hand, so feel free to experiment.

My method for making this is a bit unconventional because I don't want to wait for it to bake in the oven, and I prefer sautéing the onions instead of putting the into the casserole raw.  It makes for a much better flavour.  If you want to bake it in the oven for 30 minutes at 350 degrees instead of broiling it, you can and it will be less soupy, but I like the sauce - it's great with bread...

Sweet, Sour, Salty, and Spicy Squash

This recipe was inspired by one in Heidi Swanson's book "Super Natural Every Day".  I have changed several of the ingredients but kept the four most important components of the dish: the sweet squash, the sour lemon, the salty miso, and the spicy curry paste.  Together, they are perfectly balanced so that the squash is not too sweet, the lemon is bright, the miso is barely noticeable, and the curry does not bite.

Mom, there will be a few ingredients that are new to you here, but they are well worth the investment.  I promise that you will use them again in many future recipes.  These are not ingredients that you will use a small amount of and will then sit in your cupboard until they go bad.  Also, the green curry is not the kind of curry you don't like.  You don't like cumin, and this paste has no cumin in it.  Trust me, it is good.

Miso is an amazing ingredient that can be added to many dishes to add that special "umami" flavour.  It stimulates the secretion of digestive fluids in the stomach and restores the beneficial probiotics in the intestines. It reduces the risk of several different cancers, is detoxifying, and contains antioxidants.  It also strengthens the immune system and helps to lower LDL cholesterol.  No wonder many people in Japan eat miso soup for breakfast every day!

This recipe serves two generously for a main course or four for a side.  If you are using it as a main course, you may want to serve it with a piece of bread or a light green salad.  You could also serve it with rice.  We ate it by itself, but that's just us...

Ingredients:

Butternut squash (fill a Pyrex liquid 2 cup measure as full as you can)
3 Tbsp extra virgin olive oil
1/4 cup white miso
1 Tbsp green Thai curry paste
1 can of chickpeas, drained and rinsed
2 red potatoes or 8 baby potatoes, cubed
Juice of half a large lemon
6 leaves of kale
2 Tbsp pumpkin seeds
2 Tbsp fresh parsley (or cilantro)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut the squash in half lengthwise and scoop out the seeds (if you are feeling energetic, you can roast them in the oven like pumpkin seeds).  Cut the squash into 1/2 inch cubes.  You can peel it if you want, but you don't have to.  I usually peel half and leave half with the skin on.  Fill up the Pyrex cup - that's how much you will use for this recipe.  Toss the rest of it in a bit of olive oil and roast it on a separate baking sheet to use at a later date - if you put it in the fridge raw, you will never use it - trust me!

3. Cut the potatoes into cubes.  Put the potatoes with the squash in a medium bowl.

4. In a small bowl, whisk together the olive oil, miso, and curry paste.  Measure out 1/3 cup of the mixture and put it in the bowl with the potatoes and squash.

5. Toss the potatoes/squash with the miso sauce, and then place them on a baking sheet.  Put this baking sheet and the baking sheet with the plain (leftover) squash in the oven for 30 minutes.  Stir them around at 15 minutes and 25 minutes so that they do not burn.

6. Add the lemon juice to the leftover miso mixture.  Cut the stems out of the kale, slice the leaves into ribbons, add them to the miso/lemon mixture, stir to coat completely.  Leave this at room temperature to wilt in the lemon vinaigrette while the squash cooks.

7. Simmer the chickpeas in a small pot of water for about 5 minutes to soften them up a bit.  Drain and set them aside until the potatoes/squash are ready.

8. Toast the pumpkin seeds in a dry frying pan for about 2 minutes.  Chop the parsley into large pieces.

8. When the potatoes and squash are soft and a fork will easily go through them, take them out of the oven and toss them with the kale mixture.  Add the chickpeas. Serve on a plate and top with the pumpkin seeds and parsley (or cilantro).  Enjoy!

Leftovers:

1. The leftover butternut squash can be eaten alone as a side, added to soups or stews, or pureed with vegetable stock for a nice soup.  You could find a muffin recipe that uses a squash puree, or you could freeze it for another use.

2. The leftover miso can be used in soups, stews, or just added to hot water for a very nice, light and healthy soup.  You can use it with some olive oil and the juice of the other lemon half for a nice vinaigrette.

Shopping Tips:

1. There are many different kinds of squash at the farmers market at this time of the year.  You could use another kind if you want, but don't use spaghetti squash - it is too different.  If you use butternut, pick one that has a long skinny part and a small bulb.  That way you get more flesh and fewer seeds.

2. The miso will be in the refrigerated section of the health section (you might have to go to a health food store, but I don't think so, it is pretty common).  There are different kinds, but you want to make sure that you get white miso as it is the mildest. I use shiro miso.

3. The Thai green curry is in the Asian/Thai section of the grocery store and can be purchased at any grocery store.  You can use red Thai curry as an alternative, but I prefer green.

Scott gave this recipe an 8/10 and then went back for thirds, so I'm thinking it deserves at least an 8+. . .
P.S. He gives almost everything an 8/10.  I'm still trying to figure out what he expects for a 10!