Extreme Makeover Vegan: -Fideos gratis Lasaña de verduras Edición

Acabo de leer "Coma, Pray, Amor "de Elizabeth Gilbert. Cada vez que un libro se convirtió en una película, Tengo que leer el libro primero. Ya que me encanta la palabra escrita, Por lo general encontramos el libro mucho mejor que la película - más rica en detalle, más profunda y más compleja. Por no hablar de, the screenplay is usually adapted to make the story more entertaining and draw a bigger box office than a literal portrayal of the book would.

De todos modos, I haven’t seen the movie yet (I definitely recommend reading the book) but I keep reading comments from people who have seen it saying it is making them crave pasta big-time. As I’ve mentioned in earlier posts, I’m not a huge fan of pasta but I do love Italian food. I know that almost sounds like an oxymoron but that’s me and my contradictory nature.

So in keeping with the message of the book of figuring out who you are and being at peace with yourself, I have made the ultimate Italian dish, lasaña, sans pasta. Eso es correcto, lasagna with no noodles. I use baked eggplant, zucchini and squash in various combinations to act as the scaffolding of the dish. One time I made it with eggplant, another time I only had zucchini and yellow squash so that’s what I used. It was delicious both ways.

This is the type of recipe where you can use whichever vegetables you love most. I like mushrooms, asparagus and artichoke hearts. I also add spinach in the tofu ricotta so this is a healthy veggie feast. Most of the calories are coming from the tofu ricotta and the vegan mozzarella and not using noodles means less carbs so I can feel less guilty about indulging in a piece of garlic bread or two. Quiero decir, you have to have some garlic bread to mop up the sauce with, derecho?

So here is the recipe for my noodle-free veggie lasagna. Components of the recipe may look familiar because they are similar to those used in my Eggplant Rollatini recipe at
http://thevword.net/2009/09/extreme-vegan-makeover-eggplant/

Ingredientes

2 medium size eggplants and/or
2 large zucchinis and/or
2 large yellow summer squash
1 large bunch of asparagus, trimmed
10-15 oz. hongos, rebanado
1 15 oz. corazones de alcachofa (in water), drained and quartered
Spray de aceite de oliva
Ricotta tofu Espinacas (ver receta a continuación)
Salsa marinara (ver receta a continuación)
Sal & pimienta al gusto
½ taza de queso mozzarella vegana, rallado
¼ taza de perejil fresco, picado
Parmesano rallado vegano (opcional)

Instrucciones
Precaliente el horno a 400 grados. Corte los extremos fuera de la berenjena, zucchini and/or squash. Cut the eggplants, zucchini and/or squash lengthwise, en rodajas gruesas de ½ pulgada. Arrange eggplant, zucchini and/or squash slices along with the asparagus onto baking sheets. Espolvorear con sal y pimienta y rocíe con aceite de oliva. Hornear hasta que estén ligeramente dorados en cada lado y tierna, acerca de 15-20 acta (el segundo lado se cocina más rápido que la primera parte). Retire las rebanadas del horno y dejar enfriar.

While the eggplant, squash and asparagus is cooking, make the mushrooms, marinara sauce and the tofu ricotta.

Heat a skillet with some olive oil spray and cook mushrooms until browned and juicy, alrededor 8 acta. Remove from skillet and set aside to cool.

Marinara Sauce

1 tsp. aceite de oliva virgen extra
½ cebolla roja mediana, picado
4 dientes de ajo, picado
1- 28oz. Los tomates pueden trituradas
1- 14 oz. pueden tomates cortados en cubitos (o 2 latas si te gusta un montón de salsa)
½ cucharadita. orégano seco
½ cucharadita. albahaca seca
½ cucharadita. perejil seco
Sal & pimienta al gusto

Calentar el aceite en una cacerola mediana. Cebolla y ajo Sautee unos minutos hasta que se ablanden. Agregue los tomates y revuelva triturados y cortados en cubitos. Mezclar las especias y hierbas. Tapar y dejar cocer a fuego lento durante aproximadamente 15 acta.

Tofu Espinacas Ricotta

10 -16 oz. espinacas congeladas, descongelados y escurridos
1 lb. tofu firme
2 Tbs. levadura nutricional
1 tsp. sal
½ cucharadita. pimienta negro
1 ½ cucharadita. orégano seco
2 tsp. polvo de ajo
1 tsp. albahaca seca
½ cucharadita. romero seco
1/8 tsp. pimienta de cayena
1/2 taza de queso crema vegana (opcional)

Mezcle tofu y espinacas en un tazón. Agregue otros ingredientes. Mezcle hasta que esté completamente mezclado. (Puede utilizar un procesador de alimentos, pero yo prefiero usar mis manos y jugar con mi comida). Si usted no está preocupado por las calorías y quiere hacer la ricotta tofu cremoso y más decadente, usted podría agregar el queso crema vegana, leche (almendra, arroz, soy), o crema de soja. I have done this with vegan cream cheese and it’s soooo good, sólo podía comer a cucharadas!

Once all the components are ready, you can begin the layering process. Spray a lasagna pan with olive oil spray. Add one or two ladles of the marinara sauce to the pan. Arrange eggplant, zucchini or squash slices so that they cover the pan in a single layer. Add a layer of tofu ricotta, then a layer of mushrooms and a layer of artichoke hearts and asparagus.

Cover this with another layer of eggplant, zucchini or squash, arranging them in the opposite direction (cross-wise). Repeat adding the layers of tofu ricotta, hongos, artichoke hearts and asparagus (you can do as many layers as you like depending on how big your pan is). Add a top layer of eggplant, zucchini or squash and cover with marinara sauce.

Bake in the oven for about 15 minutes or until the sauce is bubbling. It doesn’t take long since most of the ingredients are already cooked. Remove from oven and top with shredded Vegan mozzarella cheese. Return the pan to the oven and cook about 10 more minutes or until the cheese has melted. Retirar del horno, adornar con perejil fresco y servir. Tener salsa extra y queso parmesano rallado vegano disponibles, si se desea.

Nota: if you make this in advance and refrigerate overnight, it will set better and make for easier slicing.

Disfrutar!

(Visitado 899 veces, 1 visitas hoy)

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3 Las respuestas a Extreme Makeover Vegan: -Fideos gratis Lasaña de verduras Edición

  1. Rhea Parsons Riker Agosto 22, 2010 en 2:42 pm #

    Lauren – I loved the book too!

    Thanks 🙂

  2. So I'm Thinking Of Going Vegan Agosto 22, 2010 en 11:11 en #

    Yum! This sounds and looks so good!!

  3. Lauren Agosto 21, 2010 en 1:25 en #

    I LOVE this book!

    And this all looks delicious!
    i’ve been craving italian, you’ve inspired me.


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