Foodie Friday - Elpoo's Vegan Lasagna

A long, long time ago when I was still eating animals, like, 6 months ago, I used to make big lasagna about once a month. It's one of those things that freezes well, so on days when I don't feel like cooking, or I've had all of my calories for the day before 11am, I have something I can pull out of the freezer and give to my handsome husband when he comes home from a hard day's work making up cute names for vitamins (He does other stuff, too, but I  kind of like focusing on the more entertaining aspects of his job. Describing how he has to write informational pamphlets for cleaning products or tins of beans is, well, less sexy).

So anyhoo, since I became SUPER FREAKIN' VEGAN, I've not been able to find a lasagna recipe that was anything more than, "meh".

Until now.

Holy crap.

Not just the best vegan lasagna, but the best lasagna, PERIOD, that I have ever had.

A few caveats, of course. 


1.The recipe is labour intensive and you'll make a mess. But you'll be able to make 9 large servings of lasagna, more if you supplement your meal with a side salad or toast or what have you. 

2. The lasagna comes out of the pan fairy sloppy - it's not a vinnetarte of a lasagna, no layer cake of pasta and sauce and cheese that one has come to expect. It's more of a splat. A splat of amazing deliciousness.

3. This is not a healthy food choice. The sodium is outta the park and there's only 6 grams of protein in the whole dish, if that's an issue for you. It also includes a crap load of processed foods (Daiya cheese). You won't care. Have some broccoli tomorrow. It will be ok.


I'll probably tinker with this recipe to see if I can get it to firm up a bit. Chilling the cooked lasagna completely, slicing and then reheating the slices, might work if it's super important to you. I'll let you know if I figure it out.

But, if you don't care what your lasagna looks like, and you want a vegan taste sensation that will knock your socks off, then you need to do this.

You could also make this recipe like a large casserole with cooked penne in layers and it would be just as good and no one would say "Hey vegan loser, your lasagna is splatty".

If they said that to you, I'd karate chop them in the throat. I'm just that loyal to you.

I adapted this recipe from several and  I can't remember all the sources as I just sort of tweeked it as I went along. So if you're here and you say Hey, that bitch stole my recipe, just pop me a note and I'll give you credit. I just can't find you! :-)



Ellen's Vegan Lasagna

serves 9-12

Here's What You Need:

7 Tablespoons Vegan Butter (I use Earth Balance), divided

6 sundried tomatoes, packed in oil, drained
1 carrot
1 zucchini
3T flat leaf parsly
2 bell peppers
8 oz white mushrooms, cleaned
1T rosemary
2T dried basil
2 T dried oregano
2 T dried thyme
1 T smoked paprika
salt and pepper (I was pretty generous with both)

1 T olive oil
7 cloves of garlic
5 Cups of Tomato Sauce 
2 Tablespoons tomato paste
1/4 C nutritional yeast
7 oz raw spinach (about 2 cups packed)

2 packages Daiya brand shredded vegan mozzarella.

Vegan Parmesan (I used about 1/2 cup, max)

1/2 - 3/4 C Daiya brand shredded vegan jalapeño jack 
4 and 1/2 C,  UNSWEETENED non-dairy milk (I used almond)
.5 C flour
1 onion chopped fine

12 lasagna noodles (or as many noodles as it will take to make 3 layers in your pan)

(if you don't have the jalapeno jack shreds, just add a spicy bit to the white sauce, like a bit of cayenne - something that will cut any sweetness from the non-dairy milk).
What you need to do:

1. White Sauce:
    -Melt 6 T vegan butter in a saucepan. Add onions and cook well, until translucent - about 3-5 minutes
    -Add flour, cook, stirring constantly for a few minutes, making a nice paste
    - Add non-dairy milk. Wisk until smooth and bring to a boil. Reduce heat and continue heating, about 20-25 minutes until nicely thickened.
    -Stir in the 1/2 - 3/4 C shredded Daiya jalapeno jack cheese to melt into the white sauce.
    -add salt and pepper

2. While white sauce is cooking, use a food processor to finely chop mushrooms, peppers, sundried tomatoes. Use shredding blade, and shred one or two carrots and the zucchini. (Alternatively you can chop and shred using a knife and box shredder, but it's a lot more work and less fun than the food processor). Put in a bowl and set aside.

3. In a pan, heat 1 T olive oil and the remaining 1 T of vegan butter. Add garlic and stir for a minute or so. Add the veggies from the food processor mix and stir to combine well. Heat for about 5 minutes.
    - Add the tomato sauce and tomato paste. Stir to combine
    -Add rosemary, thyme, basil, oregano, smoked paprika and nutritional yeast
   - Add spinach, carefully stirring in so that they cook down
    - cook for about 10 minutes and set aside.

4. Cook lasagna noodles according to package directions. Drain well.  I used whole wheat because I'm super virtuous.

Heat oven to 375

Spread a thin later of the tomato sauce mixture in the bottom of your lasagna pan. Then put down a layer of noodles. 
Spoon over a layer of the white sauce, followed by a layer of the Daiya Mozzarella
Cover the cheese with a layer of tomato mixture.
Repeat layers - noodles, white sauce, Daiya, tomato sauce, two more times.
Top with Daiya and the vegan parmesan.

Bake, covered for one hour (put a cookie sheet or foil under your pan because it might be messy)

After an hour, turn the heat on your oven up to 500, remove the covering from your lasagna and let it toast up for about another 15 minutes or so.

Let stand 5 to 10 minutes before serving.

It will be shloppy. Do not care.

Right out of the oven. Resist temptation to bob for burnt-y cheese bits.

another angle to show you what you could be eating RIGHT NOW (well, in about 2 hours).

Look at me. Now look at your bowl of inferior dinner. Now look back at me. I'm a lasagna!

Ooooooooze-y goodness

I kept a slice for you

Sloppy, but will make you hover 6 inches off the ground.

   

 (values are approximate. Did not have trans fat #s so input 0.)

Serving Size 1/9 1.5 C (400g)
Servings Per Container 9

Amount Per Serving

 Calories from Fat 190

Calories 420

%Daily Value*

32%

Total Fat 21g

32%

Saturated Fat 6g

Trans Fat 0g

0%

Cholesterol 0mg

71%

Sodium 1,700mg

10%

Total Carbohydrate 31g

24%

Dietary Fiber 6g

Sugars 8g

Protein 6g

Vitamin C 100%

•

Vitamin A 0%

Iron 20%

•

Calcium 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:

	Calories:	2,000	2,500
Total Fat	Less than	65g	80g
Sat Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carb		300g	375g
Dietary Fiber		25g	30g

also, there are about 4 grams of B12 per serving, from the nutritional yeast --  important for vegans!

Foodie Friday - The Beachcomber Winnipeg

Anyone from Winnipeg who is a normal age (i.e.. not 15) will remember the Beachcomber. Nestled in downtown, sub zero Winnipeg was a little exotic slice of tropicalTiki heaven where Winnipegers went to eat sweet and sour everything and have cocktails in coconut shaped mugs.

Welcome to exotic paradise

This place was magical.

I probably only went twice in the whole time it was open, but it has been in my heart and memory since the first time I crossed the wooden bridge from the hostess stand and into the "star" lit dining room below.




It was like Bali Hai threw up in there, but in a really good way.

The quintessential 60's restaurant, the Beachcomber served up Polynesian cuisine that was probably a fair stretch of the term Polynesian. And likely, of cuisine. I was a kid when I was there so the only thing I remember is the ambience. Because that's all that really matters.

There were fake stars in the ceiling, palm trees, a little waterfall,  goldfish pond, and puffer fish lamps hanging from the ceiling. 


The Beachcomber closed it's doors in the 1980's, likely to make way for something truly inspired like a Moxy's or Coffee Time. It's time had come, I suppose, but I really believe that there needs to be such a place again. If I had had 50 million dollars, I would open up a Beachcomber on Queen West and the hipsters would flock like flies.

all Beachcomber photos from www.tikiroom.com

fancy, but my pantyhose would for sure snag on those kinds of chairs.

In homage to the Winnipeg haunt I have on offer for you today a veganized version of a  Polynesian dish that never, ever would have been served there. There are a bloody lot of ingredients, so I hope you appreciate it. I also included a cocktail for those of you who like to drink. I mean, like to drink A LOT. And out of a hula girl's skull.  I'm talking to you, Cheryl McKinnon.



I chose to sautee the veggies in broth as opposed to oil to cut down on the fat and calories. By sauteeing the tofu in a broth, you'll still get a nice "fried" taste that will fool your brain into thinking you're eating something way more naughty. However, you are free to use as much oil as you want. It's your life. Go ahead. Defy me.


Vegan Rice Bowl Homage to The Beachcomber.


Yield: 4-6 servings

Ingredients:

Stir-fry Vegetables: (veggies cut into bite size pieces)

1 zucchini
1 yellow squash
4 peeled carrots
1 bunch asparagus
1 medium sized red onion
1 red bell pepper
1 yellow bell pepper
2T canola oil or 1/4 C vegetable broth (a bit more if necessary)
salt and pepper to taste

Barbecue Tofu:

8 oz extra firm tofu, drained pressed of all water
¼ cup Hoisin sauce
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Sriracha (Chinese chili sauce)
1 clove garlic, minced
3 T flour 
1/2 cup panko crumbs
1 C pineapple chunks
2 T Canola oil

a bunch of cilantro

How To:

Prepare brown rice according to package directions to serve 4-6 people.


mix panko crumbs and cornstarch in a bowl and set aside.


Stir-fry Veggies
1. Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.
2. Slice carrots into ¼ inch slices.
3. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:
1. Cut tofu into 1-inch cubes.
2. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic. Bring to boil and then remove from heat to let cool.
4. Coat tofu with barbecue mixture and refrigerate for at least 2 hours.
5. Coat Marinated tofu in panko and cornstarch mixture and pan fry in canola oil.
6. Add pineapple chunks and stir a few times to warm, and set tofu mixture aside, tenting with foil if necessary.
7. Wok-fry vegetables in broth or canola oil and season with salt and pepper. 

To serve, put rice in separate serving bowls or plates, top with veggies. Place tofu and pineapple on top of veggies and garnish with cilantro. Serve with extra hot sauce if desired.

cooking up the bbq sauce.

so much going on.

this is what stir fried veggies might look like.

Mmmmm

tried to get close up, but len kept fogging up.

For those of you who like pina coladas, and getting caught in the rain, here's a vegan pina for you to get your drink on. Check out the recipe HERE

I added a frozen banana, a little less coconut and a lot less rum because I'm a light weight.

I do not like making love at midnight in the dunes of the cape.

Of course, this is not to be confused with This Beachcomber, who I really was ok not ever having to watch again: