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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: nutritional yeast

Would you ever eat lasagna with TOFU in it?  Yah, me neither… that is until I made this recipe!  It’s seriously fabulous, and if I didn’t make it, I would have NO idea that tofu stood in place of  the ricotta.  Be brave, try it!  You’ll be glad you did!

To start out, get your Tofu Ricotta ready:

2 lb extra-firm tofu
4 tsp lemon juice
2 clove garlic
1/2 tsp salt
pinch ground black pepper
15-20 fresh basil leaves, chopped finely
4 tsp olive oil
1/2 cup Nutritional Yeast

Directions
1.in large bowl, mush up tofu with hands, until crumbly

2.add lemon juice, garlic, salt, pepper, basil

3.mush with hands again until reach consistency of ricotta cheese, 2 – 5 mins

4.add olive oil, stir with fork

5.add nutritional yeast and mix everything together with a fork

6.refrigerate until ready to use

Next, if you love Parmesean Cheese like I do, make this Almesan to replace it:

1/4 cup slivered or sliced almonds

1 Tbsp toasted sesame seeds

1/8 tsp salt

1/4 tsp lemon zest

Combine all ingredients in blender or food processor and pulse until everything turns to tiny crumbles.  Set aside.

Now, onto the big recipe for the Lasagna:

2 (28-oz) jars/cans of marinara sauce of your choice (my favorite is Trader Joe’s)- sometimes I feel ambitious and make my own, but I love TJ’s just the same!

1-pound package lasagna noodles, cooked according to package directions (if not using no-boil, which are my favorite)

2 pounds spinach or a mix of other greens

1lb mushrooms

2 Tbsp olive oil (I only used 1Tbsp)

Salt & Pepper

Directions:

Preheat oven to 375 degrees.  Have ready a 9×13 inch pan, lined with a double layer of foil.  Wash the spinach well, and place in a steamer basket in a large pot.  Cover and steam for 8-10 minutes until the spinach is wilted and a deep green.  Uncover and remove from heat, allowing the spinach to cool to the touch.  Squeeze handfuls of the spinach to remove the excess water and chop coarsely.  Toss with the olive oil and season with a little salt & pepper.

Thinly slice mushrooms and sautee them in a little bit of olive oil until all of the moisture has evaporated and they are browned and tender.  Remove from heat and let cool.

Add the cooled spinach and mushrooms to the tofu ricotta mixture.

Ladle about 1/2 cup of marinara sauce into the bottom of the pan and layer with 5-6 noodles.  Add about half of the tofu ricotta mixture, and about 1/3 of the sauce.  Add another layer of noodles (4-5), the rest of the ricotta and another 1/3 of the sauce.  Top with the remaining noodles, then top the noodles with remaining sauce.

If using uncooked noodles, gently pour 1 cup of warm water over the top of the assembled lasagna, being careful to pour into the gaps between the noodles and edges of the pan as well.  Skip this step if using cooked noodles.

If you wish, generously sprinkle the Almesan on top before baking.

Tightly cover foil over the top of the pan and bake for 30-35 minutes in preheated oven, until the pasta is tender.  Then remove the foil and bake for another 20 minutes until edges of the noodles are slightly browned and the sauce is bubbling.  Allow to cool for 10 minutes before slicing.  Best if served with additional marinara sauce.

I made this for dinner last night.  It was good!  I’ll post some of the additions/modifications I’ll make to it next time to enhance the flavors even more.

Chickpea Broccoli Casserole (Vegan with a Vengeance)

  • 3 (16 ounce) cans chickpeas, drained and rinsed
  • 1 large onion, quartered and thinly sliced
  • 3 large carrots, grated (about 2 cups)
  • 1 head broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons chives, thinly sliced
  • 1/2 cup breadcrumbs (I used Panko)
  • 3 tablespoons olive oil (I used Grapeseed Oil)
  • 1 cup vegetable broth
Directions
Preheat oven to 350.
2 In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Modifications for next time I make this:
I think I will caramelize the onions  to give the casserole an extra special flavor.  I love caramelizing onions in the oven:  Thinly slice (or dice) the onions, put on a baking sheet, give the onions a thin coating of oil and bake them at 350 degrees until they are caramel in color. I like to bake them until they have a dark brown tint on some of the onions- they get even sweeter the more they cook!
Add a Tablespoon or so of Nutritional Yeast  to add a nice tangy (kind of like a cheddar cheese or Parmesan cheese tangy) flavor.
Add mushrooms (we love mushrooms!).