October 17, 2008

sunny cold day but a lot of food!!!!

Last night after so many snacks I didn't have appetite for dinner, although I spent about 2 hours in the kitchen. For dinner I had two turkey meatball with some veggies and 1/3 cup of macaronis.

The two hours in the kitchen was devoted to make tofu "lasagna". in quotes because it's not real lasagna since there's no pasta in it. This is the recipe:
  • 1 very large eggplant

  • salt for sprinkling on eggplant

  • 10 oz frozen chopped spinach, thawed and squeezed dry (or fresh)

  • 1 lb tofu (regular, not silken)

  • 3 tbsp nutritional yeast

  • 2 tsp basil

  • 1 tsp. salt (eliminate if following a salt-free diet)

  • 2 cup homemade tomatoes sauce

  • 1/4 Parmesan cheese

Cut each eggplant lengthwise into very thin, even, 1/4-inch slices. Sprinkle each slice with salt and place it in a colander to drain for 20 minutes. (This will draw out moisture from the eggplant and also make it less bitter.) After 20 minutes, rinse each slice briefly and press with a paper towel to remove all the moisture.

While the eggplant is draining, preheat the oven to 375 degrees. Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the eggplant and sauce--to the processor and blend until smooth.

Spread a thin layer of the sauce in the bottom of a 8x8-inch pan. Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half of the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread the remaining tofu mixture over it. Top with a final layer of eggplant, and pour the remaining sauce over this and Parmesan cheese. Bake for 30 minutes and you got a NO-pasta lasagna.

I think it's the nutritional yeast that makes the tofu&spinach spread so so good. It will be a perfect spread for sandwich as well.


This morning's oatmeal
  • 1/3 oats
  • 2 tbsp egg white
  • 1/2 large banana
  • 2/3 water (used to soak the oats last night)
  • 1 tbsp vanilla
  • 1 tbsp grounded flaxmeal (homemade)
  • topped with grounded almonds and cinnamon
Accompanied with coffee and kiwi.

My morning was dedicated exclusively to grade midterms (77 midterms!!!) I really dislike this part of teaching. Anyway, back home at 12.30 I was starving. I knew I was going to have tofu-lasagna, but I still need a side dish. I opened the fridge I saw last few cherry tomatoes, mushrooms and spinach, then salad will be. I didn't feel like having raspberry dressing, so, I made my own, called "spicy pumpkin" sauce.
  • 1/4 pumpkin/squash puree
  • 1 tbsp mustard
  • s+P
  • 2 tbsp silk soy milk
  • 1 tbsp water
YUMMMM!!!!! I love its color and taste. Another pumpkin-lover's invention!


Dessert was leftover aduki beans with coconuts and agave nectar. But it was too few to satisfy my dessert appetite. So, 1/2 cup of Fage with cinnamon! SUPER lunch!



Oh~ I found a 5 dollars off coupon for Whole Food, I think you guys want to check it out. http://www.wholefoodsmarket.com/products/wholedeal/index.php

4 comments:

Sharon said...

Everything looks delicious!

I wish they had Fage in Canada. :(

Cate said...

could you say more about the aduki been dessert? looks delicious, want recipe. pretty please?

xoxo, tribecayummymummy

oatmeal said...

So much yum in this post!
Tofu lasagna = best idea I have ever heard of in my life!
And adzuki beans + yogurt?! AMAZING! I wish greek yogurt was easier to find in Canada!

balance, joy and food! said...

hi Cate, for the aduki bean is really easy, just prepare aduki beans as it's indicated. I usually soak them two hours before boil it in water until they're tender (maybe a little bit more than tender to mash it easier later) And then, just pour it together with coconut and some kind of sweetener. Easier impossible!

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