Wednesday, November 9, 2011

Meatless Meat Sauce/Cheeseless Ricotta Lasagna

Get this:
1 cup whole wheat flour
1 cup semolina flour
Olive oil
Salt, pepper
Basil flakes
Garlic cloves
A few Roma tomatoes
An onion
A pound of extra firm tofu
½ cup of raw cashews (blended to oblivion with a little water to make a cream)
¼ cup nutritional yeast
A cup of textured vegetable protein (TVP)

The noodles
Mix a cup each of the following: whole wheat flour, semolina flour and water, along with a pinch of salt and a little olive oil. Knead it into dough and roll it flat. Cut it into lasagna noodles. Drop each noodle into a pot of boiling water for around 10 seconds, and lay them out on a towel.

Ricofu (Tofu ricotta)
Mash the tofu in a bowl to the consistency of ricotta. Stir in the cashew cream, garlic, basil, salt, pepper, and ¼ cup nutritional yeast.

Meatless Meat Sauce
Peel and crush the tomatoes. To peel, slice X’s on the bottom of each and boil them for 10 second, then soak them in ice water. The skins should come off easily. To crush, squeeze them to bits with your hand.

Chop and saute the onion and some garlic in a little olive oil in a largish pot. Add the tomatoes, basil, oregano, salt, pepper, and a few cups of water.

Simmer for a long time. Like, an hour or two. Stir in TVP and cook a couple more minutes.

Build it and Bake it
Layer sauce, then noodles, then ricofu in a casserole dish, and repeat until it’s all in there. Bake at 375 for 45 minutes.

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