Tofu-you-didn't Lasagna

So let me tell you something - as much as I want to be a good vegetarian and embrace tofu, I just can't. There's something about the texture of tofu that I just can't handle. So unless it's heavily disguised in something else, I probably won't touch it. It's sort of sad, too, since it's so good for you, and very high in protein.

This is one way that I could eat it all the time without even hesitating. I promise you that it's almost impossible to discern the difference between ricotta and tofu, and the spinach, onion, and spices only make it better. I've served this to a few people who had no idea it was tofu until I told them, and I urge you tofu-phobes to give this a try.

This filling is the same as my Stuffed Shells recipe, and can be used either in this lasagna or stuffed into large shells.



Tofu-you-didn't Lasagna
1 box no-cook lasagna sheets
2 jars of your favorite marinara sauce
Filling
1 (15oz) pkg extra firm tofu, drained
1/2 medium onion, chopped
1 (10 oz) container frozen chopped spinach, thawed and drained
1/4 c fresh basil leaves, chopped
1 tbsp italian seasoning
1 1/2 tbsp minced garlic
2 tbsp olive oil
1/2 tsp salt
freshly cracked pepper
1 c shredded cheese (I used an Italian blend)
Extra cheese for the top

Preheat oven to 375. In food processor, process tofu until in small bits. Place in large bowl, and stir in remaining filling ingredients. In large greased 13x9 baking dish, layer sauce, noodles, filling, cheese, and repeat to fill pan. (It is important to note that no-cook noodles will expand when cooking, so don't allow them to overlap or touch the side of the pan). Cover with remaining sauce and cheese, and place into preheated oven. Allow to bake 30-40 minutes, until cheese and sauce is bubbly. Allow to rest for a few minutes before serving.

Roasted Red Pepper Hummus

Wow, it's been awhile. The craziness of school has kept me away from the kitchen and camera, but it's good to be back in the apron. As I was pondering what recipes I wanted to make this week, I had a few jotted down, but this one caught my eye. I mean, what better way to make my entrance back than with one of my absolute favorite things? (If you're new to 28 Cooks, check out the hummus drop-dowm menu to your left - I'm a tad addicted)

This is a great whip-up-in-10-minutes thing, which is perfect for all of those holiday parties that are coming up. All of the ingredients can be on hand in your pantry for when you need to whip up a quick little appetizer for guests. And not only is it tasty, but it's a very healthy alternative to some of those other dips loaded with mayonnaise, cream cheese, and sour cream.



Roasted Red Pepper Hummus
1 (15 oz) can garbanzo beans, drained and rinsed
1/2 c roasted red peppers
2 tbsp lime juice
1 tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp cracked black pepper

Combine all ingredients in a food processor until smooth. Or, if you're like me and want to retain some texture, mash garbanzos with a potato masher to desired consistency, throw the rest of the ingredients in the food processor until smooth, and stir into mashed garbanzo mixture. Serve with tortilla chips, crackers, fresh vegetables, or use as filling in a wrap with sprouts and fresh veggies.

School Daze and Dreary Wednesdays

This is one of those weeks where everything that counts majorly is due in my classes. In light of the 2 14-page and 1 6-page papers I have to crack out by the end of the week, I've decided to take this week off from posting.

I'll be back next week with some new and exciting recipes!

Until then....

Crab & Corn Bisque

I don't normally eat a lot of cream-based soups, but this is one that I absolutely adore. I can't make it through a winter of cold weather without making this at least 3 or 4 times at home, and I usually get a few requests from family and friends to make a pot for them too.

It's a super-simple, yet super-tasty recipe, and from start to finish will take you about 30 minutes.



Crab & Corn Bisque
1/2 c butter
1 c onion, chopped
2 cloves garlic, minced
1/4 c flour
2 c clam juice
2 c vegetable broth
1 (10 oz) package frozen white corn
1/2 tsp cajun seasoning
1/4 tsp thyme
1/2 tsp white pepper
1 c half and half
1 c soymilk
1 lb fresh crabmeat, flaked

In a large saucepan, melt butter over medium heat. Stir in onion and garlic, and saute until translucent. Whisk in flour and cook for 2 minutes, stirring constantly. Slowly whisk in clam juice and vegetable broth. Bring to a boil. Add corn and seasonings, and stir well. Reduce heat and simmer for 15 minutes. Slowly stir in half and half and soymilk, as well as crab meat. Heat thoroughly and serve.

Weekend Herb Blogging Roundup

I am honored to be hosting this week's Weekend Herb Blogging Roundup. We've got plenty of excellent recipes this week, and I'm sure you'll be adding a few of these to your "Must Try" list, as I have.

Unfortunately, due to circumstances such as moving my parents into their new home, and coming down with some sort of virus, I didn't get the chance to get into the kitchen to make my own herb recipe! However, I think you'll find plenty of good recipes in this recap. So without further ado, let's begin!

Absolute Green starts us off with a lovely recipe for a Broccoli and Green Tea Soup, which I simply must try. The combination of flavors must be absolutely insane!

The Chocolate Lady posted a lovely article about Lavender, and a suggestion for lavender tea, which sounds positively lovely.

Looking for some great food pictures? Head over to The Serendipitous Chef's site for a chock-full-o-photos posting with a recipe for Mustard Spinach Frittata. I must admit I've never tried mustard spinach, but this recipe definitely sounds like a good one to start with.

Before I introduce the next recipe, let me first say as of late, I have been completely obsessed with truffles and truffle oil. So this next recipe from Thyme for Cooking, Caramelized Onion Crespeu with Parsley and Truffle Oil, definitely piqued my interest. This is definitely on the "Must Make" list.

Ulrike from Germany gives us some great information on broad beans and provides us with a lovely recipe for Broad Beans, Pasta, and Bacon, which sounds simply tasty. It's also super simple, so you could whip this up in no time!

Who doesn't love garlic? Haalo provides us with a lovely recipe for a garlic anchovy dip, Bagna Calda, which I'm sure would be absolutely insane with fresh bread.

Nothing says "Fall's here!" like the taste and flavors of biting into a fresh apple. Veggie Gardening Tips has a great article on Heirloom Apples. It's chock full of information, so you won't want to miss this one.

Almost Turkish has a great recipe for Pub Style Bulgur Pilaf, which also went directly to the "Must Make" list. It's a great one-pot main or side dish.

There's so many great posts this week that are loaded with great information. Calendula and Concrete's post on Cranberries and how they are harvested is no exception. There's also some great pictures.

Sugar Delirium has a great recipe for Ina's Roasted Brussel Sprouts. If you haven't liked brussel sprouts in the past, you should definitely try this recipe, because I'm sure you'll fall in love with them.

Gattina has gorgeous photos and recipe for Zucchini Boats with Corn Stuffing. My mouth is watering just looking at this post!

There's something very satisfying about making your own bread from scratch. Saffron Trail has a lovely recipe for Potato Rosemary Focaccia Pugliese, which looks incredibly amazing.

Kalyn's post this week is for a great-looking Thai Chicken Soup, and concludes her month long-postings with cilantro recipes. It looks awesome, and I think I'll have to try and veganize it.

Food Lover's Journey has such an incredible recipe for Five-Spice Tofu with Lemongrass Topping that I might have to give tofu another try. I adore lemongrass, and this recipe definitely makes good use of it.

Christine Cooks up a lovely Butternut Squash Bisque with Maple Syrup and Sage which looks absolutely divine!

Our last recipe today in the roundup comes from Ask Ruth. It's a great article entitled "Great Food Fast" which gives some excellent tips for preparing meals with maximum efficiency.

Thanks to everyone for participating this week! Next week's roundup will be back at home at Kalyn's Kitchen.

Pickled Garlic

When I made the pickled vegetables a while ago, I was surprised by how mellow and tasty the garlic became after a few days of pickling. It completely loses the harshness and overpowering bite that raw garlic has, and takes on more muted tones.

While flipping through "Preserving the Harvest," I came across this recipe for pickled garlic. It looked like such a simple recipe, so I decided to give it a try. I was pleasantly surprised by the results.

These pickled cloves would be excellent by themselves, stuffed into olives for a quick appetizer, or even tossed into a martini. I also think they would be a flavorful addition to any dish that calls for garlic.



Pickled Garlic

6 ounces white vinegar
4 ounces water
2 tsp coarse salt
1/8 tsp Old Bay seasoning
2 large heads of garlic, peeled
Rind of one lemon, in 1 or 2 strips if possible
1/2 tsp dill seeds
1/2 tsp celery seeds
1 small red chili pepper, whole

In a small saucepan, combine vinegar, water, salt, and Old Bay and bring to a boil. Add garlic and simmer 10-15 minutes, over very low heat. Place lemon rind, dill, celery seed, and chili pepper into a 1-pint jar (or 2 1/2 pints). Ladle in garlic cloves, cover with liquid, cap and seal well. Cool at room temperature. Store in fridge for 3-4 days before using.

Weekend Herb Blogging

Hello all! I will be this week's host for the Weekend Herb Blogging. If you haven't heard of it, Weekend Herb Blogging is a food blogging event sponsored by Kalyn's Kitchen where each week food bloggers around the world photograph and write about herbs, plants, veggies, or flowers, and on the weekend, we publish a Recap with links to all the posts. It's a great way to get some excellent recipes. For more information, click here!

Looking forward to showcasing all of this week's entries on Sunday!