The Everything Vegan Cookbook by Jolinda Hackett & RD

Author:Jolinda Hackett & RD
Language: eng
Format: azw3
Tags: nutrition, vegetarian, vegan, health, cookbook, animal rights, recipes
Publisher: F+W Media
Published: 2010-06-15T04:30:00+00:00

Chapter 8. Classic Pastas

Artichoke and Spinach Pesto Pasta

Spinach, artichoke, and avocado combined with pesto is an impossibly delicious combination. Kermit would love this super-green dish!

Ingredients | Serves 4

1 cup basil

1 cup spinach leaves

3 cloves garlic

1/2 cup pine nuts or walnuts

1 tablespoon lemon juice

2 tablespoons nutritional yeast

1/2 teaspoon sea salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 cup chopped artichoke hearts

2 tablespoons vegan margarine

1 tablespoon flour

3/4 cup soy milk

2 cups cooked pasta

1 avocado, diced (optional)

1. Process together the basil, spinach leaves, garlic, nuts, lemon juice, nutritional yeast, sea salt, and pepper until almost smooth. Add olive oil, then artichoke hearts, and process until artichokes are finely diced.

2. In a small saucepan, melt the vegan margarine and stir in the flour to form a paste. Add soy milk and heat until thickened.

3. Remove from heat and stir in basil and spinach pesto mixture.

4. Toss with prepared pasta and avocado.

Per Serving: Calories: 402 | Fat: 25g | Sodium: 612mg | Fiber: 5g | Protein: 11g

White Lasagna with Spinach

Feel free to dream of Italian opera houses or old Tuscany while savoring this chic cashew-butter lasagna by candlelight and listening to Pavarotti.

Ingredients | Serves 6

1/2 onion, diced

4 cloves garlic minced

2 tablespoons olive oil

1 10-ounce box frozen spinach, thawed and pressed to remove moisture

1/2 teaspoon salt

1 block firm tofu, crumbled

3/4 cup Tropical Cashew Nut Butter

2 cups soy milk

1 tablespoon miso

2 tablespoons soy sauce

2 tablespoons lemon juice

3 tablespoons nutritional yeast

2 teaspoons onion powder

1 12-ounce package lasagna noodles

Like the Mona Lisa

Although you might not be the next Michelangelo, lasagna, vegan or not, is a bit of an art form, with so many variants affecting the outcome: moisture, temperature, assembly, the thickness of the noodles. If you’re worried about presenting a crumbly lasagna, prepare it in advance, and allow to cool completely. Then, reheat just before slicing and serving.

1. Sauté onion and garlic in olive oil until soft, about 4–5 minutes, and add spinach and salt, stirring to combine well and cooking just until spinach is heated through. Add crumbled tofu and mix well. Allow to cool completely.

2. In a small saucepan over low heat, combine the cashew or almond butter, soy milk, miso, soy sauce, lemon juice, nutritional yeast, and onion powder until smooth and creamy.

3. Prepare lasagna noodles according to package instructions, if needed, and preheat oven to 350°F.

4. In a lightly greased lasagna pan, place a thin layer of cashew sauce and then a layer of noodles. Next add spinach and more sauce, then a layer of noodles, continuing until all ingredients are used up. The top layer should be spinach and then sauce.

5. Bake for 40 minutes, or until done. Allow to cool for at least 10 minutes before serving, to allow lasagna to set.

Per Serving : Calories: 680 | Fat: 37g | Sodium: 675mg | Fiber: 6g

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