Delicious Vegan Dish of the Day:
On the way to the airport the G-man and I stopped by Subway to get some Veggie Delight sandwiches (hold the cheese of course!) for a trip home. Not the most delicious thing I’ve ever had, but it will do in a pinch!
Today we spent the following:
- $4.55 for a chai for Mom at the airport
Monday Munchies: Recipe of the Week
I had a chance to watch Rachel Ray’s 30 minute meals show a few weeks ago, and I watched her made a meat and dairy laden “lasagna bowl.” While the meat and cream (well, half-and-half) did not look so tasty I liked the idea of lasagna flavors in a bowl. So, last week I tried my own, and it came out really good! And it actually did take about 30 minutes to make, which almost made up for the fact that it used three pans!
Marie’s Vegan Lasagna Bowls
16 oz of pasta (I used rotini, but penne could work too)
For the bechemal sauce (this is the basically the bechamel recipe from Vegan Planet)1 TB evoo
1/4 cup minced onion
1 TB white wine
1/4 cup cashews
1 1/2 cups soymilk (or other nondairy milk)
1/2 cup drained silken tofu
pinch of nutmeg
2-3 pinches of salt (depends on your taste) and lots of freshly ground black pepper
For the chunky red sauce:
About 12 cremini mushrooms, sliced
1 TB Earth Balance non-dairy butter
1/2 an onion, minced
1 carrot, grated
2-3 TB tomato paste
1/2 cup red wine, divided
- Start the water for pasta in a large sauce pan. In a small saucepan start the bechamel sauce by heating the evoo to medium heat. Add the onions to the oil and cover. Cook for about 5 minutes until the onions are softened, but not browned.
- While the onions are cooking, melt the butter in a large sautee pan. Add the sliced mushrooms to the butter, turn the heat to medium or medium-low, and cover. Feel free to stir the mushrooms around every once in a while, but you are going to leave them alone for the next 5-10 minutes or so.
- When the onions are softened, add the white wine, turn the heat off and set them aside.
- Place the cashews in a food processor or blender and grind them to a fine powder. Add the soymilk and tofu and process until very smooth. Add the onion mixture and then process until really smooth again. Pour this mixture into the small saucepan and heat over low. Add in the nutmeg, salt and pepper, and let it sit on low, stirring often.
- Your pasta water has probably come to a boil by now. Drop the pasta in and cook it according to package directions.
- By now the mushrooms should be soft and have probably given off a lot of liquid. Take the cover off the sautee pan, and add in the onions and carrots. Stir, cover and cook for another 5-10 minutes, stirring once or twice.
- At this point your pasta might be done, or close to it. When it is ready, drain the pasta, then put it back in the pan you boiled it in. Pour in the bechamel sauce and stir to coat.
- Lift the cover off the sautee pan and stir the tomato paste in with the mushrooms. Turn the heat up to medium high and cook for a few minutes, not stirring much. Then, turn the heat up to high, and use 1/4 cup of the red wine to deglaze the pan. Pour the remaining 1/4 cup of red wine in, bring it to a boil for 1 minute, then turn the heat back down to medium.
- To serve put the pasta (coated in bechamel sauce) in a bowl. Top with a generous amount of the mushroom sauce and enjoy!