Sprint 2 the Table

Appetites and Adventures

Pumpkin Protein Bars

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Get “pumped” up.

Maybe not quiiiiite as pumped as Hans, Franz, and Arnold.

 

Weights are my winter my focus though.  When you are lifting weights, you need to take in enough protein to build muscle and achieve that toned look.  (Click here for more on Building Muscle/Protein Intake) 

Getting enough protein is sometimes hard to do on a diet that is plant-based.  No worries.  I baked my way to getting protein… and it even involves pumpkin!  Bonus: they are low sugar.

 

 

These pumpkin bars are easy to make – just one bowl and you’re done.  They are extremely moist (thank you, pumpkin).  If you like a more “cake-like” bar, just add more flour.

One of my favorite things about this recipe is that the bars freeze really well.  Unbelievably, I think they got even better post-freeze with a quick 20 seconds in the microwave.

 

 

I cut mine up in to pretty small squares.  I did the nutritionals for one square, but I eat 2 at a time.  That’s 5g of protein for 100 calories and <3g of sugar.  Perfect for a little pre-workout fuel.

Recipe at the bottom!

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My ankle has been jacked up (yep, that’s the technical term) since the Thanksgiving Half Marathon so I’ve been loyal to my commitment not to run. 🙂  Of course, since I can’t run I really WANT to go for a run.  *sigh*

I did try something new this week – spinning!  I did it once before in high school and my butt was so sore after I swore I’d never do it again.  10-ish years later, the pain is butt a memory (haha) and I got back in the saddle.  It was so much fun!  The hour flew by – we had sing-a-longs, did “hill” intervals, sprinted it out, and did something called jumps.  I can’t wait to do it again!

 

Workout Recap (11/28-12/4)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – My Favorite Intervals, Ab Ripper X, 100 push-ups 
  • Wednesday – Tris/Chest/Abs with trainer, 100 push-ups
  • Thursday – 100 Workout, Kickboxing 
  • Friday – Shoulders, Bike intervals, 100 push-ups
  • Saturday – Spinning, 100 push-ups
  • Sunday – Elliptical intervals (1 hour!), Glutes, 100 push-ups

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Pumpkin Protein Bars

Adapted from this Jamie Eason LiveFit Recipe.

  • 1/4 C xylitol
  • 1/4 C NuNaturals Baking Fiber Blend
  • 1 – 4 oz. jar baby food prunes
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 4 large egg whites
  • 2 C pumpkin puree (or 1 can)
  • 1 C quick cooking oatmeal
  • 1/2 C chickpea flour
  • 1/4 C coconut flour
  • 2 scoops vanilla protein powder
  • ½ cup almond milk

 

Preheat oven to 350 degrees and prepare large Pyrex (9 x 13).

Combine all ingredients in large bowl.  Spread evenly in pyrex and bake for 20-25 mins.

Makes 26 squares.

Note: You could use apple sauce or date paces in place of the prunes.

Approximate nutrition per square: 50 calories, 0.7g fat, 9.6g carbs, 2.5g fiber, 1.4g sugar, 2.5g protein

***

I have a case of the Mondays.

Do you spin?

What is your favorite thing to eat before and after a good workout?

 

Curried Carnival Lentil Stew

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Have you ever seen a Carnival Squash?

 PYT, pretty young thing…

I have to admit that I am shallow.  I chose this squash knowing nothing about the Carnival variety other than it is one attractive squash.  It’s pretty… and who DOESN’T like pretty things?  This is one squash you can judge my the cover – it was reminiscent of an Acorn squash, but had the sweetness of a Butternut.

Don’t mind the classy paper towel…

Even better: it can be microwaved and ready to eat in less than 10 minutes. Side note: do I use bold too much?   I feel like I overuse bold… but I am bold.  Hear me roar.

Indian-inspired dishes are a staple in my kitchen, so I made this Carnival a curried affair.  My curry is an extra-hot variety, but you can buy a more mild powder.  I, of course, added extra heat with red pepper flaked across the top.

 Breaking out of my brown food rut, I used red lentils in this curry.  They were fantastic!  I always heard the lighter colored (non-black or green) were mushier, but I left them al dente and added them to the mix in the last few minutes to ensure the bite remained.

The other flavors in this dish really made it pop – the sweetness from the cardamom and the richness of the cinnamon compliment the curry.  Adding a little basil at the end provides a pleasant surprise with every bite.  I really love basil in spicy Asian dishes. 

It is also delish topped with these Cardamom Roasted Seeds.

 

Curried Carnival Lentil Stew

Curried Carnival Lentil Stew

  • 1/2 tsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced or pressed
  • 2 tsp hot curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp cinnamon
  • 2 C low sodium vegetable broth
  • 2 tsp apple cider vinegar
  • 1/2 cup red lentils
  • 2.5 C (1 medium) Carnival squash
  • 3/4 C water
  • 2 C spinach
  • 1/4 C basil
  • S & P, to taste

Stab the squash 3-4 times and cook in microwave 8-10 mins, until soft to touch.  Cut in half and remove guts/seeds.  Separate from skin and dice into ~1/2 in cubes.

Over medium heat in large pot, saute onion in olive oil until turning translucent (3-4 mins).  Add minced garlic and saute for additional 2-3 mins, until fragrant.

Stir in curry, cardamom, turmeric, and cinnamon and cook another 1-2 mins.  Add broth, cider, and lentils and bring to a boil.  

Reduce heat and cook for 7-8 mins. Stir in squash, adding water as needed.  Allow to cook ~5 mins, then add spinach and basil.  

Reduce heat to medium-low, cover, and cook until spinach is wilted (~5 mins).  Salt and pepper, to taste. Makes 2 servings.

***  

Now I have the entire MJ catalog stuck in my head… Thrillllller!

What is your favorite squash?

For those of you who are old enough to have caught the reference, what’s your favorite Michael Jackson song?

“Spaghetti” and “Meat” Balls

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Last fall I tried a new type of spaghetti.

Source: steamykitchen.com

Spaghetti squash.  It blew my mind.  Who knew you could make a vegetable act like a pasta?!  The best part is that you can make it in the microwave in under 10 minutes.

If you haven’t tried it yet, you should probably do so immediately.  It’s that fantastic.  This squash-pasta takes on any flavor – have fun with it!  I’ve been known to eat it for breakfast…

The air has a nice fall crispness to it, which only makes me crave an Italian classic: spaghetti and meatballs.  (Side note: I didn’t have a single meatball in Italy!)  Post-cleanse and post-Forks Over Knives watching, I have decided to limit my intake of meat and other animal products.  So how was I to have meatballs?!

The spaghetti already had a twist… why not go experimental all the way?

Pre-Saucing

And so, Tofu-Lentil “Meat” Balls were born.  I’m not going to lie – these aren’t a perfect match for the real deal, but they are good and added some nice bulk to the dish.

I used plenty of red pepper flakes, fresh parsley, and garlic to make it feel more Italian.  The addition of liquid smoke (found at Whole Foods) was awesome.

As if they weren’t healthy enough, I baked my balls rather than fried them in oil.  That may have been more a function of my not believing they’d stay together in the pan.

As I alluded to before, the key to good spaghetti squash are the accompanying flavors.  Use your favorite sauce here to make the dish pop!  Don’t be afraid to start with a jar and add capers, roasted garlic, basil, red pepper flakes, cheese… or whatever your go-to Italian flavors are!

While we’re on the subject of balls…

Source: benjerry.com

Did you see that some grocery stores are refusing to carry Ben & Jerry’s new brilliant creation: Schweddy Balls???  I guess I get it… but come on… kids aren’t even going to “get” the joke.

Say what you will, but those fudgy rum balls are good – Schweddy Balls is B&Js most successful special edition ice cream to date.

spaghetti-squash-and-tofu-balls-300x225

“Spaghetti” and “Meat” Balls

  • 1 spaghetti squash
  • 1/2 block tofu
  • 2 cloves garlic, minced
  • 1 T shallot, minced
  • 2 T parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1/8 tsp liquid smoke
  • 1/3 C lentils (pre-cooked)
  • S+P, to taste

Preheat oven to 350.

Cut the squash in half (can soften in microwave first).  Remove the seeds.  Place in a glass baking dish, cut side down, in about 1 in of water.  Microwave for 7-8 minutes, or until shell is tender when pierced with a fork.  (You can also do this in the oven at 350 for about 45 mins.  I thought the microwave worked fantastically.)  Remove the flesh with a fork and place in serving bowl.

Meanwhile, crumble tofu into food processor or Magic Bullet.  Add garlic, shallots, parsley, red pepper flakes, and smoke.  Blend until just combined – you don’t want to make a paste, just to be able to form a ball.  Add lentils and stir by hand to combine.

Form 1-2 T size balls and place on foil or parchment paper.  Place in oven and bake ~20 mins, until balls begin to brown.

Serve with spaghetti squash and your favorite sauce!

Makes 2 servings.

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

What is the best “cold weather” meal you’ve made healthier?

What do you think of the Schweddy Balls controversy?  Overkill or being responsible?

Roasted Brussel Sprouts with Tahini Sauce

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If you follow me on Twitter, you may have noticed that I live in airports.

Last night I camped out in the St. Louis airport (side note: poor Cardinals 🙁 ).  I almost made the 5p flight.  I was the last one in when they closed the walkway door… seems like a sure thing, right?  Nope.  They made me walk right back out because they’d missed a scan and there were no more seats.  WTF?!

I had to wait another 2 hours for the next flight and didn’t get home until almost 11p.  Most of the time travel doesn’t bother me, and most of the time I love Delta… but it has been a long week and it’s super disappointing when you think you’ve made the flight.

All this to say it’s not going to be a wordy post day (this may be a relief after this marathon post).  I do have a fantastic recipe though!!

Brussel sprouts are one of the (many) things I eat now that I would have never dreamed of putting in my mouth growing up.

To say that I was a picky eater would be an understatement.

This dish would have my former self kicking me in the shins because I made a big batch of brussels and then I licked my plate.   (The only way I’d eat veggies as a kid?  Raw and swimming in ranch dressing.)  

I wouldn’t have eaten anything on this plate just 15 years ago: roasted tomatoes, lentils with fava beans (minus the liver and nice Chianti), and brussels with tahini sauce.

15 years later, I can assure you that these items are all absolutely delicious.  Look Mom, I’m all grown up!

The savory lemon-tahini sauce is perfect with the slightly sweet caramelized brussels.  A little paprika kick on the end and my taste buds are in heaven.

In conclusion, trust a former picky eater (that only adds credibility, right?) and try the brussels.  If you don’t like them, you can always add more sauce. 😉

Roasted Brussel Sprouts with Tahini Sauce

  • 1.5 C brussel sprouts, washed and halved
  • 1/2 tsp olive oil
  • Splash of apple cider vinegar
  • 1 clove of garlic, pressed
  • 2 T roasted tahini
  • Juice of 1/4 large lemon
  • 2 T water, or more until desired consistency is reached
  • 1 T fresh parsley
  • 1/4 tsp paprika
  • S+P, dash of salt to taste

For the Brussels:

Preheat oven to 400 degrees.  

Place the sprouts cut side down in an oven-proof pan with olive oil over medium heat.  Allow to cook until they begin to caramelize and turn golden brown.  Once browned, move pan to oven and continue to cook until the sprouts are just tender (~7-8 mins, depending on size).  Remove from oven and pour a splash of apple cider vinegar (or any vinegar) in pan to deglaze.

For the Tahini Sauce:

Mix together tahini, garlic, lemon juice.  Add water slowly, adjusting to reach desired thickness.  Add parsley, paprika, salt, and pepper to taste.

Drizzle brussels with dressing, sprinkle with a bit more paprika, and serve.  If in public, do not lick your plate.

Makes 2 servings.

***

I just got the new iPhone iOS system.  It rocks.

If you have an iPhone, have you downloaded it yet?  What do you think?

What do you love now that you wouldn’t touch as a kid?

Asian Cabbage with Lentils

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Going back to work post-vacation is like jumping into a cold pool.

This is my nice, warm-fuzzies “pool” in Verona

I had every intention of posting a wonderful recap of our first full day in Verona; however, I left the office last night at 1:30 AM.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

The good news is that I have been cooking!  No pasta and meat after the 2 week overload.

Italian restaurants are void of fresh fruits and veggies.  I have been in hot pursuit of green food after going so long without.   Seriously – the  very night I flew into Atlanta I hit the Dekalb Farmer’s Market (a.k.a. veggie heaven).  $60 of nothing but fruits and veggies.

I tried my hand at a cabbage stir-fry over the weekend.  It was so good that I ate 1/2 a head of cabbage in one sitting.  FYI: that may cause gas.

Yes, I did say that I am on a veggie rampage… but this was actually just that good.  I think.

The hint of sweetness from the coconut oil played perfectly with the zing from the ginger and the heat from the serrano.  Don’t skip the toasted sesame seeds – their crunchy nutty taste really made the dish.  It would probably be good with toasted cashews too!

Asian Cabbage Stir-Fry with Lentils

  • 1 tsp coconut oil
  • 1/2 small red onion, diced
  • 2 garlic cloves, pressed
  • 1 T minced fresh ginger
  • 1/2 serrano pepper, minced
  • 1/2 medium cabbage, quartered, and sliced crosswise
  • 1 1/2 T seasoned rice wine vinegar
  • 1 tsp soy sauce
  • 1/2 C cooked green lentils
  • 1 tsp toasted sesame seeds
  • 1/4 tsp Chinese 5-spice
  • S+P, to taste

Heat coconut oil in a large skillet over medium heat.  Add red onion and stir-fry until just becoming soft, ~3 mins.  Add garlic, ginger, and serrano pepper.  Saute for a moment – until fragrant but not cooked, 45 secs – 1 min.  Stir in cabbage and stir-fry until beginning to wilt, ~3-4 mins.

Stir in the vinegar, soy sauce, and lentils.  Continue to cook, stirring, until the cabbage is tender but retains a slight bite, ~4-5 mins.  Sprinkle with sesame seeds and 5-spice.  Salt and pepper to taste.

Makes 2 servings.

***

I’m in an all day meeting in Alabama now.  Seriously.

How do you get back into the “real” world post-vaca?  I need all the help I can get!

What veggies do you crave? 

Martha: My Meatball Muse

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Still in Friuli today!  Being up in the Italian Alps is a dream come true.  I only wish I had more time to go hiking!  At least we rented vespas… 🙂

This guest post isn’t from a blogger!  It’s by my good friend Jessica.  We met in undergrad at UGA and have remained friends ever since.  She’s an avid foodie (no wonder we get along so well) and is one of the smartest people I know.  She’s also the kind of person that will get out of bed on her “rest” day to run with you because you need motivation.  Love.  her.

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Hi Sprint 2 the Table!  I’m Jessica.

 

While most of my friends went to school with Kraft Singles sandwiches and fruit rolls ups, I lived out my adolescence as “that girl with the weird food.”  Growing up in a household that shopped at natural markets and used things like hominy, kale, sprouts, and organics way before they were chic, I grew up longing for only one thing… a Kraft Singles sandwich.

Upon greater introspection and a few years of trial and error eating, I discovered a veracious appetite (pun intended) for culinary knowledge and exploration.  I frequent the Buford Hwy corridor, known for its exotic eateries and finds as much pleasure eating in a dive as she does dining at a Michelin star restaurant.  After being diagnosed with a gluten allergy in 2009, I was determined to find a way to create great allergy-free eats and has been known to “test” recipes on unsuspecting friends to see if they can tell they are gluten/dairy/egg/etc-free.

In her spare time, I’m a leader for the Galloway run/walk program, loves wine and viniculture (Editor’s note: and can appropriately use words like viniculture 🙂 ), and can be found at almost every outdoor festival in Atlanta.

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As the seasons change and the weather becomes crisp, I find myself wanting to curl up with a blanket, a good (preferably heartfelt) movie, and all types of comfort food.  On a recent vacation to Denver, Colorado I found myself watching Martha Stewart’s show on the best meatballs in New York.  I was trans-fixed!  Enduring a long, hot summer had left me wanting for something rich and indulgent.

 

Here’s the rub… I live in what I lovingly refer to as an allergy household.  We cover the gamut from gluten to eggs to dairy and we aim for Paleo eating when at all possible. So, how does one make a delish meatball sans all that makes it delish (breadcrumbs, eggy-ness, and grated cheese)?  Certainly not by following all of the “best” recipes from New York, but certainly I could derive from these recipes the key ingredients that constitute a classic meatball.

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“Things I Find Intrinsically Critical to the Success of a Meatball”

– By Jessica Wals

 

One: You must start with good meat.  (Editor’s note: that’s what she said!) All who know me know that I am very particular when it comes to buying and using “good” meat.  I always look to use grass-fed, organic, hormone-free (I have enough of these on my own) products. For this recipe I chose a mix of ground grass-fed sirloin and ground Eden Farms pork, both from Your Dekalb Farmer’s Market.

 

Two: Garlic and Olive Oil.  Can any great Italian food survive without the lovers duo of garlic and olive oil?  My answer is a simple and secure, no.

 

Three: Herbs, herbs, herbs.  I have this conspiracy theory that people are afraid of cooking with fresh herbs.  The meek, sad looking dried oregano on the grocery store shelf does not inspire me toward hunger nor salivation.  For this reason, I am a proponent of chop and drop fresh herbs.  For this recipe I used basil, parsley, and oregano.

 

Four: Simple sauce.  Tomato sauces should envelope the meatball like a warm down comforter, but not steal from its glory.  One disclaimer, this tomato sauce MUST be made with San Marzano tomatoes or there is no guarantee from me.  (Editor’s note: I agree 100%!)

 

Meatballs:

  • 1lb. Ground Pork
  • 1lb. Ground Sirloin
  • 3 T Chopped Parsley
  • 2 T Chopped Basil
  • 2 T Chopped Oregano
  • 4 Cloves Chopped Garlic
  • 2 T Coconut Flour
  • 2 T Olive Oil
  • Coarse Salt and Black Pepper
  • 2 T Olive Oil for Pan

 

Combine all ingredients and mix together with hands (believe me; the warmth of your hands makes it taste better).  Take an ice cream scoop or spoon to portion out each meatball, roll in your hands, and place to the side. Heat olive oil in a non-stick pan and sauté the meatballs, browning on all sides.  Remove meatballs and let rest for 10 minutes (while you make the sauce).

 

Tomato Sauce:

  • 2 Large Cans San Marzano Tomatoes
  • 4 Cloves Chopped Garlic
  • 2 T Chopped Parsley
  • 2 T Chopped Basil
  • 2 T Chopped Oregano
  • Oil from Meatball Pan
  • Coarse Salt and Pepper

 

Using the pan in which you browned the meatballs, sauté the garlic and herbs with salt and pepper.  When slightly browned, add tomatoes and stir.  Simmer for 15 minutes and let the sauce reduce slightly.  Add in the meatballs which have been resting. Continue to simmer for 10 to 20 minutes.  Serve!

 

 

I decided to serve mine over a bed of wilted Swiss Chard which added a nice bite and a bit of crunch.  This meal is entirely allergen-free and Paleo appropriate.  Feel free to change it up, add your own flare, and make it yours!

***

Despite the fact that I am eating all the Italian meatballs I want… I find myself craving these.

Do you have any special diet restrictions?

What are some “special” foods you’ve been able to “fool” your friends with?  I got Jess with my Mexican Black Bean Brownies!

 

Tortilla Pizza

By

Where do people come up with this stuff?

The search terms that lead my blog crack me up!  *Not that I’m not happy to have new visitors!  I’m just baffled occasionally.*

My Recent Favorites:

  • Rotating deodorants (I do… my body gets immune!)
  • “Love my stylist” short hair cut (go see Karen at Lava)
  • My black coffee and breakfast to go
  • Things that make me go mmm (click here for those)
  • Sweet bikini bellies
  • Pumpkin dumbbells images
  • Herbs that go well with cottage cheese (they all do)
  • PMS salty sweet (I hear you, sister… make these)
  • Schweddy balls (tee hee)

You guys know I’m on an airplane right about now (thank you, wi-fi).  Since the trip has begun, I can officially declare victory over my quest to only use what I have this week.

I haven’t dined out since Sunday – this is no small feat for me!  I’ve probably saved $200 (which I promptly spent on trip stuff).

My fridge is a wasteland of crumbs and stuff that never expires.

Some of the odd creative concoctions I haven’t shared yet:

Use-everything-in-my-fridge pizza(s):

Customize pizzas as you like!  The one above is chronicled at the bottom of this post with instructions.

Tortilla pizzas sound like such a silly thing to eat before getting the “real” thing in Italy.

Working lunch 

Pizza #2 (above) consisted of pressed tofu, sheep’s milk cheese, artichokes, marinara sauce, garlic, thyme, and red pepper flakes.

There was a dinner saute:

Pressed tofu, edamame, jalapeno, garlic, shallot, salsa, and liquid smoke.  Side of sauteed zucchini I’ve been eyeing here on Rufus’ Food and Spirits Blog… it has a twist of something you’d never guess: Peach Schnapps.  I followed the recipe, except I used olive oil instead of butter.  It was awesome.

And my favorite – Overnight Oats in a Jar.  Yep, I even used all the peanut butter.

PB jar with the “dregs” on the bottom, oats, sunflower seed milk (so glad to see this gone!), cinnamon, Biscoff granola, vanilla, and a shake of salt.

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Since I’m gone, the weekly recap is early!  Slacker, I am not.  At least not while in the U.S.

Workout Recap (9/19-9/24)

  • Monday – Biceps/Back, 6 min plank sequence, 100 push-ups
  • Tuesday – 7 miles run, P90X Ab Ripper X, 100 push-ups
  • Wednesday – Kickboxing, 3 mile run, Shoulders
  • Thursday – Tris/Chest (click link for the workout!), Ab Ripper X, 100 push-ups
  • Friday – 5 mile run, 6 min plank sequence, 100 push-ups
  • Saturday – Rest/Travel
  • Sunday – I’ll be biking through Verona 🙂

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Tortilla Pizza

  • 1 tortilla (I used Ezekial)
  • 1/4 C tomato sauce
  • 1 handful fresh spinach
  • 1 T fresh thyme
  • 1 chicken sausage (I’m loving Bilinski’s from Whole Foods!)
  • 1/4 C artichoke hearts
  • 2 T nutritional yeast
  • Red pepper flakes (optional)

Preheat oven to high broil.

Lay tortilla on baking sheet or pizza stone.  Layer ingredients on top of tortilla.

Place in the oven, watching very closely (broil is no joke!).  Cook until just beginning to brown, ~7-8 mins.

***

The next two weeks will be filled with an all-star line up of guest posts!  Please stop by, say hello, and discover some new bloggers.  I’ll also be inserting a little commentary about what Italian region the Wandering Wine-os  are terrorizing touring… and will try to write a few full-length posts as time/wi-fi allows.

What is your favorite pizza base?

Would you have added the schnapps to the zucchini?  I’m glad I did!

Vegan Ricotta Pasta Bake

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Wicked.

 

Last night I went to the Fabulous Fox Theatre to see Wicked with my mom.  It was wicked good!

The Wizard of Oz was filled with political undertones (ex: the yellow brick road refers to the gold standard), and this “rest of the story” play delivers on that level as well.  It was actually a pretty dark play!

 

I’m always impressed when playwrights that are able to parallel what’s going on in society in such creative ways.  For instance, at one point the Wizard says to Elphaba:

When I came here, there was discord and discontent. And what better way to bring people together than to give them a common enemy?

 

Sound familiar?  

But this isn’t a political blog.  Let’s talk about food, baby.

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Yesterday I posted a dinner pic for WIAW.  You are probably sick of hearing about how I’m only using what I have this week BUT… but I am always amazed when these garbage hodge podge  recipes deliver.  Everything But the Kitchen Sink Stew, for instance.

This bake was a winner.  Like whoa.

 

Doesn't everyone take their pans outside to photograph... errrr... cool..?

For those of you who have been turned off by shirataki noodles in the past, believe me when I say NONE of the sea-like smell remains after this dish bakes.

 

My “lazy” tomato sauce turned out well too – it’s amazing what sauteing some onions and garlic can do for the jarred stuff.  Capers and artichokes were a great add with the lemon-y “ricotta.”

Yes, “ricotta.”  I would not have believed it if I hadn’t tried it for myself, but this vegan tofu variation of the creamy Italian cheese is actually good.

 

To summarize:  Vegan (that is, until I grated what was left of my French sheep’s milk cheese on top).  Gluten-free.  Low carb.  Delicious.  The secret’s in the sauce.

 

It also tastes good leftover… eaten straight out of the pyrex.

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Vegan Ricotta Pasta Bake

Tofu Ricotta

  • 1/2 tofu block, extra firm
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 2 T nutritional yeast
  • 1 T fresh thyme

 

Tomato Sauce

  • 1 small shallot, diced
  • 1 clove garlic, minced
  • 1/4 C jarred artichoke hearts, rough chopped
  • 1 C marinara sauce (I used tomato-basil)
  • 2 tsp capers, drained
  • 1 tsp red pepper flakes
  • S+P, to taste
  • 1 package Shirataki tofu noodles (or regular noodles)

 

Preheat oven to 325 degrees.

Press tofu for ~20 mins (I do this by placing a stack of cookbooks on it).  Crumble into a bowl and combine with remaining ricotta ingredients.  Using your hands, break up mixture until it reaches a “ricotta-like” consistency.

Meanwhile, saute shallot with a bit of olive oil in a medium saucepan until just turning translucent (~5 mins).  Add garlic and artichokes, sauteing 4-5 mins long until garlic is beginning to brown.  

Add pasta sauce to saucepan with the capers and red pepper flakes, stirring to combine.  Bring to simmer, tasting and adjusting flavors as needed.

While sauce warms, prepare noodles according to package instructions.  Mix noodles and tofu ricotta.  

Place noodle mixture in 9 x 11 pyrex dish.  Top evenly with tomato sauce.

Bake at 325 for 15-20 mins, or until heated through.

***

Leftovers for lunch.  Perfection.

Have you tried any of the homemade vegan “cheese” variations?

Do you like to go to the theatre?  What is your favorite play?

 

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