Serves 8

acf/block-ingredients

acf/block-nutrition-information

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.

acf/block-instructions

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

Dinner

Entree

alive

Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta

Serves 4 to 6

Creamy Butternut Pasta with Cashew Crumble Topping

Serves 5

Make the harissa paste: In small skillet, toast caraway, cumin, and coriander over medium heat, stirring constantly, until fragrant, about 2 minutes. Watch carefully, as they can burn in a flash. Transfer toasted seeds to food processor and pulse until ground. To food processor, add garlic and pulse to finely chop, followed by remaining harissa paste ingredients. Puree until smooth. Transfer to airtight glass jar and store in refrigerator for up to 2 weeks or freeze for up to 3 months.

Make the pasta: Bring large pot of water to a boil and salt well. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.

Make the harissa tomato sauce: Meanwhile, in large high-sided skillet, heat harissa paste over medium heat and cook for 30 seconds to 1 minute, until fragrant. Add tomatoes, olives, and vinegar. Bring to a boil and cook, uncovered, for 10 minutes, breaking up tomatoes as you stir occasionally.

Assemble the dish: Add cooked pasta to sauce and toss over medium heat until sauce and pasta come together. Add a splash of reserved pasta water to loosen sauce as you go, if necessary. Divide pasta among bowls, top with fresh basil, and serve.

Vegan

alive US

Spaghetti with Harissa Tomato Sauce

Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal.

Serves 4.

Bring large pot of water to a boil. Cook pasta according to package directions; reserve 1 cup (250 mL) pasta cooking water and drain pasta. Set aside.

In same pot, heat oil over medium heat. Sauteu0301 ramps or leeks until tender (about 3 minutes and 5 minutes, respectively). Add salicornia, or capers, and sundried tomatoes. Deglaze with wine, or 1/2 cup (125 mL) reserved pasta cooking water with vinegar. Stir in cooked pasta, and continue to cook until pasta is heated through. Add additional pasta cooking water to loosen sauce, if necessary.

Serve in bowls topped with Parmesan, pine nuts, if using, and pepper. Garnish with chervil.

Pasta

Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta

Creamy Butternut Pasta with Cashew Crumble Topping

Spaghetti with Harissa Tomato Sauce

Ramp and Salicornia Linguini with Sundried Tomatoes

Veggie Noodles

Meatless Monday: 5 Quick and Healthy Pasta Recipes

Meatless Monday: Coconutty Almond and Broccoli Pasta

Making Lasagna Awareness Month a Little Less Cheesy

How to prepare the perfect pasta