Makeover Vegan extrema: Berinjela Rollatini Edição

Tom’s favorite food is Italian food. Lasagna. Pizza. Baked ziti. Stuffed shells. When we went vegetarian, nada realmente mudou. We made sure we got marinara sauce instead of meat sauce and that was that. Porém, when we saw the light and went vegan, everything changed. Com certeza, I continued to make Italian food – yummy pasta with red pepper infused garlic oil and lots of veggies, pizza with mushrooms, artichoke hearts and sundried tomatoes – and yes, we used shredded vegan cheese which attempted to melt. Porém, we were missing the dishes that used ricotta cheese and we were skeptical about tofu as a replacement (we both didn’t really like tofu for awhile; now we love it). On the bright side, I wasn’t making (and eating) a lot of fattening Italian food.

Still I want to keep my hubby happy so I experimented with lots of recipes and finally came up with a simple version of tofu ricotta that I really liked (and so did Tom). It’s fast and easy to make, doesn’t take a lot of ingredients and it’s filled with healthy, delicious spinach to boot. I’ve used it in lasagna but I try not to make that too often because I’m trying to hit that 100-lb. loss milestone. I have used baked eggplant slices to replace the lasagna noodles and that works wonderfully plus kicks most of the carbs to the curb!

But when I want something that is easier to portion and dish out, eggplant rollatini is the way to go! Everyone gets one or two (or three) individual pieces – no cutting required! This makes it easier for me to not overdo it as I might be tempted to cut the size slice I want rather than the size slice I should have. It is also easier and neater to pack some up for Dear Hubby’s lunch the next day.

The mushroom marinara sauce is the easiest sauce ever. It takes less than 20 minutes to make and tastes like it was cooking all day. I don’t add any sugar to my sauce; I have never found it to be acidic but do what you like. Também, I tend to not peel my eggplant and I don’t salt and drain it either. I have never found the taste to be bitter but again, when it’s your dinner, do what you want. And if you’re lucky enough to have Daiya vegan cheese to use in the recipe, all I can say is I am sooo jealous!! I have yet to taste this magical elixir but I am so looking forward to it.

I served this delicious, yet non-fattening entrée with a side dish of asparagus and grape tomatoes, sautéed in olive oil with onion, garlic and red pepper flakes and a large, green salad.

Now that’s Vegan Italiano! Mangia!

Berinjela Rollatini

Serves 6-8 (depending how hungry you are)

2 medium size eggplants
Spray de óleo de oliva
Espinafre tofu ricotta (veja receita abaixo)
Mushroom Marinara sauce (veja receita abaixo)
Sal & pimenta a gosto
½ xícara de queijo mussarela Vegan, picado
¼ xícara de salsa fresca, picado
Vegan parmesão ralado (opcional)

Pré-aqueça o forno a 400 graus. Corte as pontas para fora da berinjela. Cut the eggplants lengthwise, em fatias grossas ½ polegadas. Arrange eggplant slices onto baking sheet. Polvilhe com sal e pimenta e spray com azeite de oliva. Asse até que doure em cada lado e concurso, sobre 15-20 atas (o 2º lado cozinheiros mais rápido do que o primeiro lado). Retire as fatias do forno e deixe esfriar.

Enquanto a berinjela está cozinhando, make the mushroom marinara sauce and the tofu ricotta.

Mushroom Marinara Sauce

1 TSP. azeite extra-virgem
½ cebola roxa média, em cubos
4 dentes de alho, picado
8 oz. cogumelos, fatiado
1- 28oz. Tomate pode esmagados
1- 14 oz. pode tomates cortados (ou 2 latas se você gosta de um monte de molho)
½ colher de chá. orégano
½ colher de chá. manjericão seco
½ colher de chá. salsa seca
Sal & pimenta a gosto

Aqueça o azeite em uma panela de tamanho médio. Cebola e alho Sautee alguns minutos até amolecer. Add mushrooms and let brown a few minutes. Acrescente os tomates e mexa esmagados e em cubos. Misture em especiarias e ervas. Tampe e deixe cozinhar em fogo baixo por cerca de 15 atas.

Tofu Espinafre Ricotta

10 -16 oz. espinafre congelado, descongelado e drenado
1 lb. tofu firme
2 Tbs. levedura nutricional
1 TSP. sal
½ colher de chá. pimenta preta
1 ½ colher de chá. orégano
2 TSP. alho em pó
1 TSP. manjericão seco
½ colher de chá. alecrim seco
1/8 TSP. pimenta de Caiena

Misture tofu e espinafre em uma tigela. Adicionar outros ingredientes. Misture até ficar completamente misturado. (Você pode usar um processador de alimentos, mas eu prefiro usar minhas mãos e brincar com a minha comida). Se você não está preocupado com as calorias e quer fazer a ricota tofu cremoso e mais decadente, você pode adicionar creme de queijo vegan, leite (amêndoa, arroz, soja), ou creme de soja.

When the eggplant has cooled, place a tablespoon of the spinach tofu ricotta mixture on one end of the eggplant slice and roll up tightly. Place a light layer of mushroom marinara sauce on the bottom of a baking dish. Place the eggplant rollatini into the baking dish, lado da emenda para baixo. Continue with remaining eggplant. Evenly distribute the mushroom marinara sauce on top of the eggplant rollatini. Top with the shredded vegan cheese and bake for about 15 minutes or until the cheese has melted. Retire do forno, decore com salsa fresca e servir. Já molho extra e vegan parmesão ralado disponível, se se desejar.

Nutritional Info (para 1 de 8 porções):
110 cal. * 10.9g fiber * 5.8 g fat * 5.2g protein


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8 Responses to Makeover Vegan extrema: Berinjela Rollatini Edição

  1. toni Julho 21, 2010 em 2:18 em #

    Rhea i was delighted to read your account of 500 dias, which i intend sharing with everyone. You go girl! Some good recipes too!

  2. Sue Dezembro 18, 2009 em 8:29 em #

    What an incredible story & FABULOUS recipes! You are one beautiful lady & appreciate your sharing your life & alimentos. Who needs all those food shows (except Christina Cooks) when we’ve got YOU!
    Woodstock, IL

  3. Stenya Setembro 13, 2009 em 9:47 em #

    Wow, can’t wait to try it – definitely want to make the mushroom marinara even if I’m too lazy to do the rollatini. 🙂

  4. taketenx2 Setembro 13, 2009 em 4:44 em #

    Isso parece incrível! Do you think it’s possible for you to list the WW points too? That would save me so much time! 🙂

  5. Jane Setembro 13, 2009 em 2:49 em #

    May try this for Andy’s son, who is a vegan, or better yet, maybe you and Tom will come, também, and you can help me with the cooking!

  6. Anônimo Setembro 13, 2009 em 2:31 em #

    Tom here: this is just the best eggplant dish I’ve had since Rhea’s last one! 🙂 The combination of flavors and textures is amazing.

  7. Furyfaerie84 Setembro 13, 2009 em 1:42 em #

    Awesome recipes, will try these in the future! You are helping me to see I can be vegan and cook great food.

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    […] posted my recipe for Spinach-Artichoke Dip years ago. I’ve posted the recipe for my Eggplant Rollatini years ago. Lasanhas? Yup. I’ve posted a couple of those recipes here and here. Now those […]

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