This is a very special post, and I want to go ahead and dedicate this post to my "baby" cousin Keatin. For starters Keatin is no baby, she has a Master's Degree. A couple of years ago she needed a summer job and decided to crash with my husband and I for a couple of months.
She was a real challenge for Patrick, as you would definately consider her not the "meat and potatoes" girl. And Patrick is nothing if not a "meat and potatoes" kinda guy. In fact when Patrick found out that he would be living with a "vegg" all summer he was a little concerned. However she is so fun and full of spirit Patrick had to overlook her slightly hippie ways and learn a few things. So with all this in mind I am proud to tell you, internet world and Keatin that I baked something that Patrick loved that featured TOFU.
Patrick is really trying to eat super healthy, and I have had a blast finding new recipes that are good for both of us and really yummy. As a Food TV addict I watch a lot of recipes that seem really weird to me but this one was one of the oddest to date, Black Bean Lasagna featured on Trisha's Southern Cooking.
Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
This is legit one of the best things I have ever eaten... and I know you are going to say it sounds weird with the beans and tofu. So to Keatin, come on over and get some yummy tofu.
She was a real challenge for Patrick, as you would definately consider her not the "meat and potatoes" girl. And Patrick is nothing if not a "meat and potatoes" kinda guy. In fact when Patrick found out that he would be living with a "vegg" all summer he was a little concerned. However she is so fun and full of spirit Patrick had to overlook her slightly hippie ways and learn a few things. So with all this in mind I am proud to tell you, internet world and Keatin that I baked something that Patrick loved that featured TOFU.Patrick is really trying to eat super healthy, and I have had a blast finding new recipes that are good for both of us and really yummy. As a Food TV addict I watch a lot of recipes that seem really weird to me but this one was one of the oddest to date, Black Bean Lasagna featured on Trisha's Southern Cooking.
Preheat the oven to 375 degrees F.In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
This is legit one of the best things I have ever eaten... and I know you are going to say it sounds weird with the beans and tofu. So to Keatin, come on over and get some yummy tofu.
