National Day of Lasagna – July 29

Today is the National Day of Lasagna.  Lasagna is one of my favorite foods; I was looking forward to creating a delicious dairy-free lasagna.  I hope you enjoy it too.  This will make a 9″ x 13″ pan.

 

12 ounces beef links, sliced

1 large onion, shopped

2 cloves garlic, minced

14.5 ounce can diced tomatoes, slightly drained

8 ounces tomato sauce

1 tablespoon Italian seasoning

approximately 1 tablespoon fresh parsley, minced

1/4 teaspoon black pepper

6 no boil lasagna noodles

1 egg, beaten

“Ricotta” – see recipe below

1 package Daiya cheddar*

1 package Daiya mozzarella*

 

 

Make Ricotta & set aside in refrigerator (can be made up to 24 hours before).

Blend Daiya cheeses in blender until finely ground; cover & set aside in refrigerator.

Cook sausage & remove from skillet & set aside, leave oil in pan.

Add onion & minced garlic to skillet/sausage oil & cook until translucent, add to sausage.

In a large saucepan combine diced tomatoes, tomato sauce, Italian seasoning, parsley & black pepper; heat through & add in sausage/onion mixture & heat through again.

Create filling by combining beaten egg with “Ricotta”.

Layer in baking pan as follows:

1 cup sauce (spread around bottom of pan)

noodles

filling

Daiya cheese

Repeat until baking dish is filled

 

Cover/tent baking dish with foil, bake in a 375°F for 30-35 minutes.  Stand 10 minutes before serving.

 

 

Non-Dairy “Ricotta”

 

10 ounces firm tofu

6 ounces soft tofu

teaspoon lemon juice

1/4 cup nutritional yeast

1/4 teaspoon garlic powder

1 tablespoon Italian seasoning

1/4 teaspoon onion powder

salt & pepper to taste

 

Wrap firm tofu in a clean towel; place between 2 cutting boards & place a heave object on top (eg:  28 ounce can). Rest 20 minutes.

Cut open soft tofu top, turn upside down in bowl & allow to drain while firm tofu is resting.

Unwrap firm tofu & pat dry; crumble in bowl & add remaining ingredients.

 

If you wish a creamier consistency, use a smaller amount of the firm tofu & add a small amount of the soft tofu.

 

 

 

To prepare a day ahead:

Prepare to filling the dish & covering it.  Chill in refrigerator.  When ready to cook, bake at 375°F for 40 minutes.

 

 

 

Enjoy!

 

Comfort Food: Pot Roast

This is one of the ultimate comfort foods – pot roast and vegetables with gravy.  This is reminisce of “Sunday Dinners” that our grandmothers & mothers made each week.  It is made easier & summer friendly by using the crock pot!

 

3 to 3.5 pound chuck roast

1 pound potatoes, in large chunks (or use whole small ones)

1 medium onion, quartered

3 ribs celery, each halved

1 pound carrots (chopped or use baby carrots)

salt

pepper

3 to 5 cloves garlic, crushed

3 bay leaves

1 medium to large Serrano chili, washed, ends cut off & thirds

water

 

 

In a crock pot, place veggies, Serrano chili in bottom.  Salt and pepper meat well on both sides & place on top of veggies.  Cover with water & add bay leaves.  Cook on high 1 hour; flip meat, stir veggies slightly & cook on high another 3 hours or until meat is cooked through.

 

 

Enjoy!

Moroccan Kefta with Creamy Herbed Sauce

In my research for this post I found out that there is a basic recipe and many different optional spices & multiple ways of prepping/cooking the kefta.  Kefta can be grilled as a kabob or made as meatballs & simmered in a simmering liquid.  Kefta means chopped meat; it can be served with a creamy herbed yogurt and/or a herbed tomato sauce.  I am using just a basic recipe with no add-ins for this recipe.  I noted the optional spices at the end of the recipe.

1 pound Ground Beef (and/or lamb)

Medium Onion, grated (or finely diced) & well-drained (squeeze through cheesecloth)

2 teaspoon Paprika (not smoked)

1 teaspoon Cumin

1 teaspoon Salt

1/4 teaspoon Pepper

1/8 teaspoon Cayenne

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped – – (use additional parsley for those who don’t like cilantro)

 

Combine all ingredients; set aside in refrigerator at least an hour (for flavors to blend).  Shape into a sausage shape & skewer the meat; mold to skewer.  Cook over hot coals (gray in color) about 5 minutes each side or until cooked through (watch carefully so they don’t dry out).  Serve immediately.

 

 

Creamy Herbed Sauce

1/2 red onion, finely diced

1 cup plain Greek non-dairy yogurt or sour cream

1/2 bunch cilantro, minced

1/2 bunch mint

2 hot peppers, seeded & diced

zest & juice of 1 lime

2 garlic cloves, finely minced

1 1/2 teaspoon cumin

 

Combine onion & yogurt (sour cream); combine the remaining ingredients & pulse until lightly blended; fold into onion/yogurt mixture & serve with Kefta.

 

 

Optional spices:

1/4 teaspoon to 1 teaspoon Cinnamon

3 teaspoons Fresh Mint (especially with lamb)

 

 

Enjoy!

 

Have you every had Kefta?  Did you like it?