Tuesday Try A New Taste – Minted Summer Salad

June 15, 2010 at 9:06 am (Cooking, Litha, Magic, Midsummer, pagan, Recipe, Tuesday, Vegetarian, Witch)

Minted Summer Salad
From
The Recipe Club

Ingredients for salad:

  • 1 small can pineapple slices, drained
  • 4 firm ripe tomatoes, thickly sliced
  • 1 large cucumber
  • Chopped Mint

Ingredients for dressing:

  • 2 Tbs finely chopped mint
  • 1/3 cup white vinegar
  • 1/4 cup oil
  • salt and pepper

For salad: Cut pineapple slices into large pieces. Score cucumber with a fork and slice thinly. Put tomatoes, pineapple and cucumber in a bowl. Pour over prepared dressing; toss well. Refrigerate. Before serving sprinkle over with chopped mint.

For dressing: Put mint and vinegar in a small saucepan; bring to the boil. Reduce heat and simmer 1 minutes. Remove from the heat and allow to cool. When cold, strain into a screw-top jar, add oil, and season to taste with salt and pepper. Shake well.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Cream of Sun-Dried Tomato Soup

May 25, 2010 at 9:27 am (Cooking, Herbs, Litha, Magic, Midsummer, pagan, Recipe, Tuesday, Vegetarian, Witch)

Cream of Sun-Dried Tomato Soup
from World Wide Recipes

Ingredients:

  • 1 Tbs olive oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, finely chopped
  • 4 cups vegetable stock (or chicken stock / non-vegetarian version)
  • 4 cups chopped ripe tomatoes or canned Italian tomatoes, drained
  • 1 large potato, peeled and diced
  • 1/2 cup sun-dried tomatoes (not in oil)
  • 1 Tbs chopped fresh basil or 1 tsp dried
  • 1 cup milk, half and half, or heavy cream
  • Sugar, salt, and freshly ground pepper to taste
  • Chopped chives for garnish

Heat the olive oil in a large pot over moderate heat. Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring to a boil and simmer covered for 20 minutes, until the vegetables are tender. Puree in a food processor or blender in small batches until smooth, straining through a fine sieve if desired. Stir in the milk or cream and season with sugar, salt, and pepper. Serve garnished with chopped chives.
Serves 6 to 8.

 

 

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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Tuesday Try A New Taste – Springtime Pasta Salad

April 13, 2010 at 9:19 am (Beltane, Cooking, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Springtime Pasta Salad
From the National Pasta Association

Ingredients:

  • 16 ozs spaghetti, thin – cooked
  • 1 ½ c frozen broccoli cuts – thawed and cooked
  • ½ c onions – chopped
  • 2 cloves garlic – chopped fine
  • 2 c frozen green peas – thawed
  • ½ c bell peppers – chopped
  • 8 ozs mushrooms – sliced
  • ¼ c parsley

Dressing Ingredients:

  • 3 tbsps white vinegar
  • 3 tbsps lemon juice
  • 1 tbsp prepared mustard
  • 1 tsp olive oil
  • 2 tsps salt
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp thyme
  • ¼ tsp black pepper
  • 1/8 tsp cayenne pepper

Prepare spaghetti according to package directions; drain. In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl. Pour dressing over pasta mixture and toss gently until well mixed.

Per serving: 276 Calories;
2 g Fat (7% calories from fat);
11 g Protein;
53 g. Carbohydrate;
0 mg Cholesterol;
660 mg Sodium
Serves: 8

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Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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Tuesday try A New Taste – Spinach Cheese Tortellini in Puréed Vegetable Sauce

April 6, 2010 at 9:41 am (Beltane, Cooking, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Spinach Cheese Tortellini in Puréed Vegetable Sauce
Exported from MasterCook

Ingredients:

  • 1 pound cheese and/or spinach tortellini
  • 1 tablespoon butter
  • 1 teaspoon crushed garlic
  • 1 cup finely diced carrots
  • 1 cup finely diced zucchini
  • 1 ½ cups chicken or vegetable stock
  • 1/3 cup chopped fresh basil
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper – to taste

Cook pasta in boiling water according to package directions or until firm to the bite. Drain and place in serving bowl. In small nonstick skillet, melt butter; add garlic, carrots, and zucchini. Sprinkle with salt and pepper. Cook until tender, approximately 8 minutes. Add stock and basil; simmer on medium heat for 5 minutes. Purée in food processor on and off for 30 seconds. Pour over pasta. Season with salt and pepper. Add cheese and toss.

Serving Size: 6

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Tuesday Try A New Taste – Fellowship Fruit Cup

February 16, 2010 at 10:02 am (Cooking, Folklore, Magic, Ostara, pagan, Recipe, Tuesday, Vegetarian, Witch)

Fellowship Fruit Cup
From The Kitchen Witch’s Cookbook by Patricia Telesco

Ingredients:

  • 2 ripe bananas, sliced
  • 1 (8 oz.) can pineapple chunks
  • 2 cups kiwi fruit, peeled and sliced
  • 2 ripe pears, peeled and sliced
  • 2 cups strawberries, sliced
  • 2 navel oranges, peeled and sectioned
  • 3 cups melon balls, any kind
  • 1 (8 oz.) can mandarin oranges
  • 2 apples, peeled and sliced
  • 1 cup blueberries
  • 2 cups grapes
  • 1/4 cup shredded coconut
  • 16 oz. vanilla yogurt
  • 3 tablespoons dark honey

Place fruits together in a large bowl, blending in the yogurt and the honey as you go. Allow to sit overnight in the fridge for fullest flavor.

Yield: 16 servings.

** Many philosophers of old thought that honey was useful for everything from aiding the natural healing process to helping in verbalizations! Fruit appears in hundreds of civilizations as an offering to the gods, or as an important element in local festivals. Yogurt’s natural consistency blends this energy together for a loving harmony. I like to serve fruit as an appetizer because it is light, refreshing and a "happy" energy food. Add or delete fruits according to your personal preference.
Note: Fruits such as apples can be carved into shapes to reflect your magical goals.
Magical associations: Spirituality, communication, friendship, health, pleasant gatherings, joyful occasions.
Celebrations: Spring Equinox, Aloha Week, Handsel Monday. Joan of Arc Day.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Vegetarian Mabon Light Meal

September 15, 2009 at 10:37 am (Autum Equinox, Breads, Cooking, Mabon, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Baked Pasta with Spinach-Ricotta Sauce
Source Unknown

Ingredients:

  • 10-oz frozen spinach, thawed
  • 2 C ricotta cheese
  • 2 eggs, beaten
  • 1/4 C grated parmesan
  • 2 tbsp chopped fresh basil and parsley
  • 1 clove garlic, chopped
  • 1/4 tsp nutmeg
  • salt and pepper
  • 8 oz pasta

Spray 9-inch square baking dish. Pre-heat oven to 350. (if dish is glass, 325). Cook pasta till barely tender and drain. Combine sauce ingredients in large bowl
and stir. Toss hot pasta with sauce, pour into dish. Garnish with parmesan, bake 25-30 minutes.

Rosemary Cheese Biscuits
From "Recipes from a Vegetarian Goddess: Delectable Feasts Through the Seasons" by Karri All

Old fashioned biscuits are a treat at any season. According to Goddess lore,
sprinkling rosemary into the dough helps us to attract love and longevity.

Ingredients:

  • 2 cups unbleached, all purpose flour
  • 1 cup grated Parmesan cheese
  • 2 ½ tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. fresh rosemary, minced
  • pinch cayenne pepper
  • 1 stick unsalted butter or margarine, chilled
  • ½ cup milk (more if needed)
  • 1-3 Tbsp. dry sherry

Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened. Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface. Roll out the dough with floured fingers (or a floured rolling pin ), to about ½ inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket.
Makes about 18 biscuits.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Stuffed Butternut Squash In The Slow Cooker

July 21, 2009 at 10:48 am (Cooking, Garden, Lammas, Lughnasadh, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Stuffed Butternut Squash In The Slow Cooker
Source Unknown

Using your slow cooker! That’s right ladies, pull out your slow cooker and let the yummy smells of apples and squash fill the air for the day… or come home to a nice cooked meal all ready for you Peace Sign I’m a big fan of using my slow cooker- it’s not just for soups and stews (although that’s enough reason to use it!). This is a sweet flavorful fall dish- and if it’s still hot in your area, it’s nice to not use the oven and heat up the house! I came up with this based on a slow cooker recipe I found (although I didn’t exactly follow the recipe as usual:)- my family all loved it, so I thought I’d pass it on!

Ingredients:

  • One Butternut Squash (cut in half, or in quarters, depending on it’s size and how you can fit it in the cooker- if it’s lopsided, trim a piece off the bottom so it lies flat)
  • One Small Onion
  • One Clove Garlic
  • 2 Tb Olive or other Oil
  • 1/2 Cup Quinoa (or cous cous, or millet, or other grain)
  • 1 1/4 cup apple juice
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1 cup (or so) of water
  • 1/2 cup of nuts- I use cashews, or you could use pistachios, walnuts, etc. (I’m a cook that goes with what I’ve got)

Rinse quinoa and place in boiling apple juice. (if using cous cous or another grain, just follow the instructions on how much water to use per cup of grain- make about a half cup and use apple juice instead of water). Add in your cinnamon and allspice, and once it is back to a boil, turn on low and cover. Let simmer for 20 minutes or so, until cooked and water is absorbed. While that’s cooking, cut and scoop center out of squash and place in slow cooker bottom (this doesn’t have to be perfect- I have had them slightly sideways, but you need to be able to have the filling stay mostly in place:). Take a small pan and cook your sliced onion and minced garlic in the oil ’til the onions are translucent. When your quinoa is done add in your crushed nuts, and onion mixture, and stir. Then stuff the squash with it. If you have leftovers, you can save it for lunch or give it to the kids- mine love it because it’s sweet from the applesauce. Being careful not to pour it on the squash, pour the cup of water slowly into the bottom of slow cooker pot. Cover, and put on low for about 6 hours or so. If you like your nuts crunchy, add them last, sprinkled on top (they will get pretty soft in the slow cooker, which is good for smaller kids, but usually not as good for the rest of us:).
When it’s done, be careful pulling it out (I use two spatulas and an extra person to hold a plate close- they cook really well. Also be careful with the outer peel- it will be very soft, so with kids, I make sure to peel it off so they don’t eat it.
Serve with a plate of cooked greens. I like a bunch of chopped collards, green beans, or zucchini- chop about a half of onion, add in some oil and soy sauce, and it’s a perfect compliment to this dish. Other ideas would be a green bean casserole, or a light salad and roll. It’s a pretty filling main course, and is very healthy- lots of vitamins, and quinoa is a great protein source (especially mixed with nuts) and has calcium (great with collards for this too).

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Muffaletta Sandwich

July 7, 2009 at 10:26 am (Cooking, Grill, Lammas, Lughnasadh, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Muffaletta Sandwich

 

  • 2 eggplants, cut into 1/4 inch slices
  • 2 zucchini’s, sliced thinly
  • 1 round Italian loaf
  • 1 250 ml container of hummus, or 1 cup homemade
  • 1 sweet red pepper, roasted, peeled and sliced
  • 1 sweet yellow pepper, roasted, peeled and sliced
  • 1 bunch fresh arugula, trimmed
  • 1/4 cup pesto sauce
  • 4 slices provolone cheese (optional)
  • Grill eggplant and zucchini slices until browned on both sides. Set aside.

Cut bread in half horizontally, and remove some of the insides (save for bread crumbs or croutons for another use). Spread bottom of bread with hummus. Layer eggplant, zucchini, peppers and arugula. Spread pesto on top half of bread. Wrap sandwich tightly with plastic wrap and let chill for 1/2 hour. Cut into wedges and eat.

If using cheese, top peppers with cheese before adding arugula. You may wish to warm the bread slightly to melt cheese, just wrap bread in foil, and put into an oven at 400 degrees for 10 minutes.

Serves 8

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Midsummer Feast

May 12, 2009 at 2:36 pm (Associations, Breads, Herbs, Honey, Magic, Midsummer, pagan, Recipe, Teas, Tuesday, Vegetarian, Witch)

Today I am going to post the makings of a full Midsummer meal or feast – appetizer, main course, breads, dessert & beverage : ) This way, if you decide to use them, it’s all in one place *grin*

Appetizer

Ginger-Scented Tomato and Cabbage Soup with Fresh Mint
Source unknown

Ingredients:

  • 4 ounces small pasta, such as alphabets
  • 2 onions, coarsely chopped
  • 3-5 cloves garlic, coarsely chopped
  • 1 tablespoon butter
  • 2 teaspoons ground ginger
  • 1 small carrot, diced
  • 2 cups diced fresh tomatoes
  • 6 cups vegetable broth
  • 10-15 fresh mint leaves
  • salt, black pepper and cayenne pepper to taste

Cook the pasta, drain and set aside. Lightly sauté the onion and garlic in butter until softened. Stir in the ginger and carrot and cook for a few moments; add tomatoes, broth and cabbage. Cook over medium heat until the vegetables are tender (15-20 minutes). Adjust seasoning. Ladle the soup over several spoonfuls of pasta per person. Season each portion with a sprinkling of fresh mint and serve immediately.

Main Dish:

Summertime’s Bounty Pie
found at Recipe Source

Ingredients:

  • 1 Envelope Soup Mix (Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion)
  • 1 1/2 lb Lean Ground Beef
  • 2 c Fresh Bread Crumbs
  • 8 oz Sour Cream or Plain Yogurt
  • 1 Large Egg
  • 1/4 t Thyme or Basil Leaves
  • 1 T Unbleached All-Purpose Flour
  • 6 oz Shredded Cheddar Cheese
  • 3 1/2 c Hot Cooked Assorted Veggies

Conventional Directions:

Preheat oven to 350 degrees F. In large bowl, combine soup mix, ground beef, bread crumbs, sour cream or yogurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well." Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted.

Microwave Directions:

In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and heat 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.
Makes 6 Servings.

With Bread : )

Solstice Herb Bread
Found at
Ashling’s Enchanted Forest

Ingredients:

  • 3 C. flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 pkg. dry active yeast
  • 2 tbsp. chopped fresh chives
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. fresh thyme
  • 1 1/4 C. hot water
  • 2 tbsp. Crisco

Preheat oven to 375 F. Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.

Dessert:

* Mocha Cream Icebox Pie *
Found at CD Kitchen

It’s summertime – when everyone looks forward to the season’s festive, holiday, outdoor picnics and barbecues. There’s no better way to prepare for summer celebrations than with an array of simple desserts guaranteed to dazzle and delight. If you’re looking for something really different, try a delicious Mocha Cream Icebox Pie. It makes a spectacular treat that is sure to have them asking for seconds.

Ingredients:

  • 1/2 cup strong coffee, espresso, or coffee liqueur
  • 1 half-gallon vanilla ice cream, softened
  • 2 chocolate premade cookie crusts
  • whipped topping
  • liquid chocolate topping

Blend strong coffee with softened ice cream. Divide ice-cream mixture into two premade cookie crusts. Top with whipped topping, cover with plastic lid and pop into the freezer. When guests arrive, cut out a wedge and drizzle with liquid chocolate topping.

And every good meal needs an accompanying beverage:

Iced Apple Jasmine Tea
unknown source for recipe, Sarah the SwampWitch added the magical attributes from her BoS

Magical attributes of Jasmine: Love, prosperity, meditation, psychism, Moon.
Magical attributes of raspberries: Protection; love.
Magical attributes of Apples: Love, good luck, Wise choices, Health, Insight.
Magical attributes of honey: attraction, solar magic. (Additional Honey uses can be found here, here & here.)
Magical attributes of lemons: Longevity, Purification, Marriage, Joy, Faithfulness.

Ingredients:

  • 8 oz. cold Jasmine tea
  • 1/2 c. fresh raspberries
  • 1/2 c. apple juice
  • 1 c. ice
  • 1 tsp. honey
  • 1 Tbsp. lemon juice

In a blender, combine all ingredients.Blend until smooth and serve over ice in a tall glass.
Makes four 6-ounce servings.

And as an after dinner relaxer – ok, it probably won’t relax you, but you know what I mean lol:

Capaleeno
From Cook’s Recipes

Ingredients:

  • 1/4 cup malt or frappe powder
  • 1/4 cup milk
  • 1 cup ice
  • 1/4 cup espresso
  • 1 tablespoon chocolate syrup

Place ingredients into blender, blend until smooth and serve.
Makes 1
serving.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from `this blog.

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Tuesday Try A New Taste – Spinach Mushroom Lasagna – (Vegetarian Recipe)

April 14, 2009 at 2:15 pm (Beltane, Cooking, Magic, May Day, pagan, Recipe, Tuesday, Vegetarian, Witch)

Let me start by saying I am not a vegetarian. I like cow. And some pig. And chicken. If that offends, well, it is what it is. I have never made this particular recipe, and quite frankly, probably never will. I do however, know that a lot of pagan folks aren’t, meat eaters, and don’t want to exclude them. Everyone is entitled to choose what they feel is right for them, and who knows? You might make this and find it to be supremely yummy! Matter-of-fact, if you do make this recipe, leave me a comment and let me know how it turns out..?

birds~tag1b~michele~eye4expression

Get you own sigtags at eye4expression 

Spinach Mushroom Lasagna
from a dead link 😦

Ingredients:

  • 1 lb Firm tofu
  • 1 tsp Salt
  • 4 tbsp Lemon juice
  • 2 tbsp Vegetable oil
  • 2 ½ tbsp Tahini
  • 1 tbsp Light miso
  • 1 ½ tbsp Olive oil
  • 1 lg Onion, chopped
  • 2 lg Garlic cloves, pressed
  • Black pepper to taste
  • 1 tsp Nutmeg
  • 2 tsp Tarragon
  • 2 tsp Dill
  • 8 oz Mushrooms
  • 8 oz Spinach
  • ½ c Fresh parsley
  • 4 tbsp Breadcrumbs, toasted
  • ½ c Walnuts
  • 4 c Tomato sauce
  • 9 ea Lasagna noodles, al dente

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & sauté till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Sauté for several minutes. Stir in chopped spinach & parsley. Sauté very briefly. Remove from heat. Add the sauté to tofu mixture. Blend briefly. Be sure to maintain the texture. Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tbsp of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Makes 9 servings.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog

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