You might never want to go back to regular lasagna after this plant-based version. The creamy tofu-cashew ricotta with lemon zest is the perfect foil to juicy eggplant cooked with a minimal amount of oil. You should probably make two trays and freeze one for later. Or at least make a double batch of the ricotta for a high-protein snack on crackers or carrots the next day.
If you’re avoiding cashews or soy, use cooked or canned and drained chickpeas or sunflower seeds and coconut amino or nectar in place of miso.
In large pot over medium heat, add olive oil. When hot, add shallots. Turn heat down to medium-low, cover, and cook, stirring occasionally, for 10 to 12 minutes. Add garlic and parsley, cover, and cook for another 5 minutes. Add a splash of water, if needed, and simmer sauce, uncovered, for 2 minutes. Add drained tomatoes, sugar (if using), salt, and pepper; bring sauce to a gentle boil. Reduce heat to medium-low, cover and simmer for
30 minutes, stirring occasionally so the sauce doesnu2019t stick to the pot.
Meanwhile, drain and rinse soaked cashews, then drain again and transfer to food processor or high-powered blender along with tofu, lemon juice, lemon zest, miso paste, salt, and pepper. Process until smooth, adding a few tablespoons of water, if necessary, to blend. Taste and add more salt or lemon, if desired. Set aside.
In large bowl, sprinkle eggplant slices with salt, then transfer to large colander. Leave for 15 minutes to drain excess water.
Rinse and pat dry eggplant slices, then rub them with olive oil. Transfer to 2 baking sheets and broil one sheet at a time under high for about 5 minutes, or until softened. Reduce oven to 400 F (200 C).
In bottom of 11 x 7 x 2 in (28 x 18 cm x 5 cm) baking dish, pour one-third of marinara sauce. Top with one-third of basil leaves and a layer of broiled eggplant. Spread one-third of tofu-cashew ricotta on top, followed by one-third of chickpeas. Repeat 2 more times with remaining marinara sauce, basil, eggplant slices, tofu-cashew ricotta, and chickpeas.
Bake lasagna in a preheated oven for 45 minutes.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.