Baked Pasta

I know, I know.....I haven't updated my blog for a LONG while! During the warmer months, I've been making a lot of cold dishes. I've hosted and attended several gatherings over the last few months, where I've been able to share my new cold/room temperature creations. Although I enjoy creating these cold dishes, I just can't seem to get very motivated to write about the subject. So instead, I'm going to tell you about my new favorite casserole dish I created. The concept was based on the baked spaghetti my mom made when I was a kid. However, I've put more of a gourmet spin on it.

Set oven to 350 degrees.

1st: Prepare around 14 to 16 ounces of pasta (I personally like penne made from flax and whole wheat) based on package cooking instructions.

2nd: While step one is in progress, add the following to a large soup pot (all ingredients are optional after the first two) and cook on medium-high:
~1 jar of your favorite spaghetti sauce
~1/4 to 1/3 container of vegan (tofu) cream cheese
~2 to 4 tablespoons of balsamic vinegar
~1 tablespoon olive oil
~1/4 to 1/3 cup white wine
to taste.....add...
~chopped fresh or dried basil
~chopped fresh or dried oregano
~paprika
~red chili flakes
~fresh ground pepper
~fresh ground sea salt
~roasted or fresh garlic (chopped)
~agave syrup

3rd: add any or all of the following to the sauce and simmer on low:
~1/4 cup roasted pine nuts
~approximately 1 pound of seitan chopped into bite sized pieces (or a package of faux chicken chopped into small pieces) OR
~1/2 to 1 cup TVP (hydrated with equal parts water first)

4th: In a large mixing bowl add the following and mix thoroughly:
~one block firm tofu (mashed with fork into a smooth yet chunky consistency)
~onion and garlic powder (to taste)
~salt and pepper (to taste)
~dried basil (to taste)
~1/8 cup nutritional yeast (add more to taste)

5th: Scoop a few spoonfuls of the mixing bowl contents and add it to the sauce.

6th: Add cooked pasta to sauce and fully mix. Pour contents into large baking dish.

7th: In the mixing bowl, add the following and mix thoroughly with tofu:
~1 jar or can of artichoke hearts (drained/chopped)
~2 to 3 handfuls of bread crumbs (I use the vegan seasoned bread crumbs from Trader Joe's)

8th: Spread the mixture over the top of the pasta, covering the entire casserole. Sprinkle additional bread crumbs on top. Bake for approximately 25 minutes. You may need to broil it shortly to get the top nice and brown.

This dish is rather filling, but it goes nicely with a side of steamed broccoli or spinach salad. I also like to pair it with crusty bread served with hot, roasted garlic and a bowl of olive oil and balsamic vinegar for dipping.

Lasagna Rolls

Boy, I have been really slacking off on writing in my blog. I've been cooking a lot, but I haven't documented anything I've created in a while. The other night I made a special dinner for my hubby, which included my first attempt at lasagna rolls. They came out really yummy, so before I forget what I did, I better blog it. 

(Ingredients indicated in bold font)

Cook as per package instructions: 

~1 large box of whole wheat lasagna (I used the type that also has flax)

In a food processor blend the following: 

~1 block of firm tofu (drained)

~1/4 cup or so of kalamata olives

~1 to 2 tablespoon(s) extra virgin olive oil

~1/3 cup or so of sun dried tomatoes (in the oil)

~1/4 cup or so nutritional yeast

~1/4 cup or whatever amount you want of pine nuts

~as much fresh spinach as you can add to the food processor (add in two stages if needed)

~fresh or dried basil to taste

~red chili flakes (optional) to taste

~sea salt and ground pepper to taste

~paprika to taste

Make sure you sample the mixture. If you want it spicier add more chili, paprika and pepper. If you think the flavors are too subtle add more sea salt (just add a little at a time until you get the balance right). 

Heat oven at 350 degrees

In a large rectangular baking dish (I used a glass dish) line the bottom of the pan with:

~1 third jar of spaghetti sauce (I used a tangy tomato and basil)

Creating the rolls:

~On a large surface (such as an over-sized cutting board) lay out as many of the cooked lasagna noodles as possible. 

~Using a spatula, scoop out mixture and spread evenly over the entire surface of the noodles.

~Roll each noodle tightly and place seam down in the baking dish. 

~Continue until pan is full and mixture is all used up. 

~Pour the remainder of the spaghetti sauce over the noodles (used a spoon if needed to get it more even on each roll)  

~Grate a 1/2 block of soy mozzarella and sprinkle on top of the rolls. 

Bake for approximately 30 minutes. If cheese doesn't bubble up, broil for a minute or so - but don't burn it. Also, you don't want to over cook it because the sauce will dry up. 

TIPS: 

1. My local grocery store occasionally puts whole wheat and/or flax noodles on sale. I stock up whenever they're on sale. This is a great item to keep on hand in your pantry because it has a long shelf life. 

2. This recipe calls for several items that I get at Costco on a regular basis due to the enormous savings. These items are: sun dried tomatoes in oil, kalamata olives, dried basil, fresh spinach, pine nuts, ground pepper, chili flakes, paprika and extra virgin olive oil. I cook with these ingredients a lot. They're extremely versatile, which can be used in Italian and Mediterranean dishes. 

Baked Spinach Manicotti and "chicken"

This idea came to me today. I've been craving Italian food and wanted something more decadent and rich than spaghetti.

This dish knocked the socks off of my husband and I. We both had to force ourselves to not take a second helping!! As a side dish, I served steamed veggies (beets and zucchini) which was a nice, light compliment to the rich main dish.

The picture doesn't do it justice, but I need to start adding pictures to this blog. I took this picture after the food had been in the fridge for about an hour, so it doesn't look that yummy anymore. Believe me - it REALLY is tasty.
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Pre-heat oven to 350 to 375 degrees

Stuff you'll need:
1 box of Manicotti (cooked - follow directions on box)
1 jar of spaghetti sauce (I used one called: Sweet & Tangy Tomato)
1 large baking dish (I used Pyrex) - bid enough to hold all of the cooked manicotti squished together, but not on top of each other
1 bag of frozen (fake) "chicken"
Vegan cheese (1/2 block)
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(Items for food processor)
1 block of firm tofu
1/2 to 1/3 bag of spinach
3 sprigs of fresh basil
freshly ground salt (to taste)
freshly ground pepper (to taste)
sun dried tomatoes (in oil) (3 to 4 large spoonfuls)
Kalamata olives (a few full spoonfuls)
1 scallion
1/4 to 1/3 cup pine nuts
olive oil
1 large spoonful of vegan margarine
1 pepper (I used an orange bell pepper, but a yellow one would work too)

Blend all the ingredients in the food processor. Add olive oil to make wet but not too much to make it oily. Blend until creamy and no lumps remain.

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Pour 1/2 jar of spaghetti sauce in the bottom of the pan

Fill each pasta tube with the blended mixture. (I was not talented in this step, so I ended up slitting them down the side, applying plenty of mixture and then putting it back together) Lay the pasta in the pan, repeat this with each pasta tube. Move tubes around if needed to make them all fit. I crammed them together and it was fine.

Pour the remaining mixture across the pasta.

Take the faux "chicken" and lay the pieces around the top.

Pour the rest of the spaghetti sauce over the top

Shred the vegan cheese (I'd use a mozzarella or jack) over the top.

Bake for approximately 45-50 minutes.