Showing posts with label Almond Ricotta. Show all posts
Showing posts with label Almond Ricotta. Show all posts
Sunday, August 31, 2014
KALE AND VEGAN SAUSAGE LASAGNA
We have such beautiful kale this year and such alot of it! I'm trying to incorporate it into as many dishes as possible. (Fortunately, we both love it!).
Last night we had our friend Brenda over for dinner and I made a kale lasagne, using up 1 1/2 lbs of fresh kale, and some tofu ricotta and homemade spaghetti sauce that I had in the refrigerator. It was delicious and definitely a keeper! I served it with some lovely roasted beets from my friend Holly, just sprinkled with balsamic vinegar, olive oil and fresh parsley.
We ended the meal with some tea and organic green grapes-- very satisfying!
BRYANNA’S KALE AND VEGAN SAUSAGE
Serves 6-8
12 whole wheat lasagne noodles OR GF lasagne noodles (not the
“no-cook” type)
About 1 1/2 lbs. fresh
kale (weighed before stripping the leaves
from the stalks), washed and cut into thin strips
1 tablespoon olive oil
1 tablespoon dark
sesame oil
2 large onions, thinly
sliced
About 12 oz. slightly
spicy vegan sausages, crumbled (I used
Tofurky Italian, but you could use Field Roast Italian or your own homemade)
OR, for a GF or homemade alternative ,
use 2x this
recipe for TVP pepperoni crumbles
4 cloves garlic,
minced
1/2 tsp. red chile flakes
(omit if you sausage is very spicy)
Salt and
freshly-ground black pepper to taste
About 3 cups homemade vegan
plain tomato-y spaghetti sauce or your favourite storebought variety
1 recipe Ricotta
di Soya (Tofu Ricotta) (There’s also
an Almond Ricotta recipe at that link, too, but you’ll need to make about 1 1/2
times that recipe.)
UPDATE: Here's a nut-free vegan ricotta recipe.)
UPDATE: Here's a nut-free vegan ricotta recipe.)
About 1/2 cup vegan parmesan (we like Earth Island or Follow Your Heart vegan parm) or your
favourite parmesan sub
Cook the lasagne noodles
according to the package directions—don’t overcook! Rinse and drain them and lay them out flat on
a baking sheet.
Place the sliced kale
in a large pot. Boil about 1 quart of
water (in an electric kettle, if you have one—it saves energy) and pour it
slowly over the kale, mixing with a long spoon until it is all submerged. Cover and let it sit for about 10 minutes
while you slice the onions, etc. After
10 minutes, drain the kale in a colander, rinse briefly with cold water (until
cool enough to handle), and then squeeze as much water as possible out of the
kale. Fluff it out a bit with your
fingers after squeezing it.
Heat the oils in a
large heavy skillet over medium-high heat and add the sliced onions and sausage
crumbles. Sauté them, stirring frequently, until the onion has softened and the
sausage browned a bit. Add the garlic
and red chile flakes (if using) and sauté briefly. Add the kale to the pan and sauté
again briefly. Season the mixture to
taste with salt and freshly-ground pepper.
Preheat the oven to
400°F, if you are going to bake immediately after assembling the lasagne.
Oil a 9 x 13” baking pan or dish. Lay 4 of the lasagne
noodles to cover the bottom of the pan. Spread the noodles evenly with 1 cup of
the spaghetti sauce. Add half of the
sausage/kale mixture and spread evenly.
Cover that with half of the ricotta, spreading evenly. Sprinkle evenly with 1/3 of the soy parmesan. Lay 4 more of the lasagne noodles over the
casserole.
Repeat the layering as
before. Cover with the remaining 4
lasagna noodles. Spread evenly with the
remaining 1 cup of spaghetti sauce and sprinkle with the last of the soy parmesan. Cover the pan loosely with foil or baking
parchment.
Bake at 400°F for 40 minutes. Remove the foil or baking parchment and let sit for
about 10 minutes before cutting.
Enjoy!
Monday, August 17, 2009
CHEESEY RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)
I promised to post this recipe from my newsletter, The Vegan Feast, posted last Thursday, so here it is! You can make this pie with any squash, but the yellow pattypan squash is particularly pretty.
You can make the "Cheesey" components days ahead (links to the recipes in the Ingredient List), if you like, but the Tofu Feta Crumble and Tofu Ricotta are both very quick and easy to make.
Printable Recipe
BRYANNA'S RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)
Servings: 8
This is a "rustic" or "freeform" pie, in which you make one large circle of pastry and fold or pleat the excess on the edges up over part of the filling, leaving some showing in the middle.
PS: If you prefer, you can omit the pastry and use 12 sheets of commercial phyllo pastry brushed with olive oil. Use a 12" round baking pan
and use 7 sheets on the bottom and 5 on the top.
2 x the recipe for Low-Fat, Crispy Olive Oil Pastry
Filling:
2 lbs. yellow or green or striped pattypan squash and or zucchini, trimmed and sliced 1/4" thick
kosher salt
1 cup Tofu Ricotta or Almond Ricotta
1 cup Quick Tofu Feta Crumble (recipe here)
1/4 cup plain soy yogurt or Tofu Sour Creme (homemade recipe here)
1/4 cup unbleached white flour
2 tablespoons chopped fresh mint
freshly-ground black pepper to taste
oil from a pump sprayer
Layer the squash in a colander, lightly salting each layer with kosher salt. Press the squash down in the colander with a bowl that fits into it, weighed down by a jar of water or some cans. Let it drain for 30 minutes.
Make the pastry and the filling while the squash drains.
For the Filling:
In a medium bowl, mix together the Tofu or Almond Ricotta, the Quick Tofu Feta Crumble, and the soy yogurt or Tofu Sour Creme and set aside.
Rinse the squash and pat dry with a clean tea towel.
To assemble the pie:
Have ready a 14" round pizza pan
, sprayed with oil from a pump sprayer.
Roll the pastry out into an 18-20" round (doesn't have to be perfect!). Roll it up around the rolling pin, loosely, and transfer it to the pan by starting at the top of the pan and unrolling the pastry over the pan. Spray the dough with oil from a pump sprayer or brush lightly with olive oil.
Toss most of the squash slices with the flour in a bowl-- leave enough squash slices to decorate the open top (about 6" in diameter) of the pie un-floured.
Preheat the oven to 375°F.
Layer 1/2 of the floured squash neatly in overlapping circles on the pastry. Dot generously with 1/2 of the ricotta/feta/yogurt mixture, sprinkle with salt and pepper and 1 tablespoon of the mint. Repeat the layering. Place the unfloured squash decoratively on top of the last layer of Filling, sprinkle with salt and pepper, and more mint, if you have it.
Carefully bring the edges up around the filling, to make a freeform pie. Pleat the edges of the dough over the filling, leaving about a 6" open circle in the center.
Cover the squash in the open circle (not the pastry) with a circle of foil cut to fit. Spray or brush the outside of the pastry lightly with oil. Bake for about 1 hour, or until the pastry is golden.
Cool on a rack for at least 15 minutes before cutting into wedges and serving.
Nutrition Facts
Nutrition (per serving): 295.2 calories; 35% calories from fat; 12.2g total fat; 0.0mg cholesterol; 701.2mg sodium; 499.0mg potassium; 35.4g carbohydrates; 3.2g fiber; 3.6g sugar; 32.2g net carbs; 13.2g protein; 6.3 points.
Enjoy!
Printable Recipe
BRYANNA'S RUSTIC VEGAN GREEK-STYLE SAVORY SUMMER SQUASH PIE (VEGAN KRITIKO BOUREKI)
Servings: 8
This is a "rustic" or "freeform" pie, in which you make one large circle of pastry and fold or pleat the excess on the edges up over part of the filling, leaving some showing in the middle.
PS: If you prefer, you can omit the pastry and use 12 sheets of commercial phyllo pastry brushed with olive oil. Use a 12" round baking pan
and use 7 sheets on the bottom and 5 on the top.2 x the recipe for Low-Fat, Crispy Olive Oil Pastry
Filling:
2 lbs. yellow or green or striped pattypan squash and or zucchini, trimmed and sliced 1/4" thick
kosher salt
1 cup Tofu Ricotta or Almond Ricotta
1 cup Quick Tofu Feta Crumble (recipe here)
1/4 cup plain soy yogurt or Tofu Sour Creme (homemade recipe here)
1/4 cup unbleached white flour
2 tablespoons chopped fresh mint
freshly-ground black pepper to taste
oil from a pump sprayer
Layer the squash in a colander, lightly salting each layer with kosher salt. Press the squash down in the colander with a bowl that fits into it, weighed down by a jar of water or some cans. Let it drain for 30 minutes.
Make the pastry and the filling while the squash drains.
For the Filling:
In a medium bowl, mix together the Tofu or Almond Ricotta, the Quick Tofu Feta Crumble, and the soy yogurt or Tofu Sour Creme and set aside.
Rinse the squash and pat dry with a clean tea towel.
To assemble the pie:
Have ready a 14" round pizza pan
, sprayed with oil from a pump sprayer.Roll the pastry out into an 18-20" round (doesn't have to be perfect!). Roll it up around the rolling pin, loosely, and transfer it to the pan by starting at the top of the pan and unrolling the pastry over the pan. Spray the dough with oil from a pump sprayer or brush lightly with olive oil.
Toss most of the squash slices with the flour in a bowl-- leave enough squash slices to decorate the open top (about 6" in diameter) of the pie un-floured.
Preheat the oven to 375°F.
Layer 1/2 of the floured squash neatly in overlapping circles on the pastry. Dot generously with 1/2 of the ricotta/feta/yogurt mixture, sprinkle with salt and pepper and 1 tablespoon of the mint. Repeat the layering. Place the unfloured squash decoratively on top of the last layer of Filling, sprinkle with salt and pepper, and more mint, if you have it.
Carefully bring the edges up around the filling, to make a freeform pie. Pleat the edges of the dough over the filling, leaving about a 6" open circle in the center.
Cover the squash in the open circle (not the pastry) with a circle of foil cut to fit. Spray or brush the outside of the pastry lightly with oil. Bake for about 1 hour, or until the pastry is golden.
Cool on a rack for at least 15 minutes before cutting into wedges and serving.
Nutrition Facts
Nutrition (per serving): 295.2 calories; 35% calories from fat; 12.2g total fat; 0.0mg cholesterol; 701.2mg sodium; 499.0mg potassium; 35.4g carbohydrates; 3.2g fiber; 3.6g sugar; 32.2g net carbs; 13.2g protein; 6.3 points.
Enjoy!
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