Grilled Zucchini Lasagna w/ roasted Red Pepper Sauce
* 2/3 cup Vegetable broth (approximately)
* salt and pepper, and a pinch of cayenne
* 6 medium zucchinis
* 9 lasagna noodles, cooked
* 20 basil leaves
* 4 large red bell peppers
* 1 onion, chopped
* 3 cloves of garlic, crushed
* 3/4 cup bread crumbs
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon saffron, soaked in 1 tablespoon hot water ( I use
turmeric, who can afford saffron?)
Roast, peel and core red bell peppers (for me it's easiest to do this by
broiling them). Cook the onion and garlic over medium heat until soft
but not brown. Combine peppers, onion mixture, and bread crumbs in a
food processor and puree to a smooth paste. Add the vinegar, saffron,
and enough vegetable stock to obtain a thick sauce. Correct seasonings
adding salt, pepper, cayenne, and vinegar to taste. Sauce should be
very highly seasoned.
Cut zucchini lengthwise into 1/4" slices. Grill until limp (or broil).
Preheat oven to 350 degrees. Spray an 8 x 11" baking pan with olive oil
spray. Spread 3 lasagna noodles over bottom. Arrange 1/3 of zucchini
strips over noodles. Arrange 1/4 of basil leaves on top and spread with
1/3 sauce. Make second and third layer in this fashion. Bake for 30 to
40 minutes or until thoroughly heated.
Eggplant Scaloppini with Pasta
* 4 tablespoon balsamic vinegar
* 3 cloves crushed garlic
* 1 cup chopped onions
* 1 bay leaf
* 4 cups cubed eggplant
* 1 pound chopped mushrooms
* 1 cup chopped green bell pepper
* 2 medium tomatoes
* 1/4 cup tomato paste
* 1 tsp. basil
* 1 tsp. salt
* fresh black pepper
* fresh chopped parsley
* 1 cup Marsala wine
Heat the balsamic vinegar in a large, heavy pan. Add the onions,
garlic, 1/2 tsp. salt and bay leaf and sauté 5 minutes. Add eggplant
and 1/2 tsp. salt, stir and cook, covered 10 minutes, stirring
occasionally. Add mushrooms, peppers, tomatoes, tomato paste and all
spices except parsley. Mix well and simmer, covered, 10 minutes. Add
parsley and marsala. Cover and simmer over low heat, about 15-20
minutes. Remove the bay leaf. Serve over pasta.
Oven-crisp Tofu with Ketchup Sauce
* 3/4 cup water
* 1/4 cup tomato paste
* 2 tablespoons maple syrup
* 2 tablespoons fresh lemon juice
* 1/2 tsp. pureed fresh ginger root
* 1 tablespoon minced fresh parsley
* cayenne pepper
* 24 ounces firm or extra firm tofu
* 1/3 cup fine cracker crumbs
* 2 tablespoons cornmeal
* 1 1/2 teaspoons salt-free all purpose seasoning
* 1/2 teaspoon chili powder
* 1/4 teaspoon salt
Make the ketchup sauce by whisking together water, tomato paste, maple
syrup, lemon juice and ginger in a small pan. Bring to a boil, stirring
constantly, and cook 1 minute. Let cool. Add the parsley and season to
taste with cayenne and salt.
Preheat the oven to 375 degrees. Drain the tofu and wrap in paper
towels for 10-15 minutes. In a shallow bowl, mix together the cracker
crumbs, cornmeal, seasoning, chili powder, and salt. Set aside. Spray
a large wire cooling rack with a non-stick spray. Cut each block of
tofu into 12 sticks about 3 inches long and 3/4 inches thick. Dredge
each stick in the crumb mixture and place the sticks on the wire rack.
Bake until crisp and brown, about 35-45 minutes. Serve the tofu sticks
warm, with the ketchup sauce drizzled on top or served on the side.
My notes: I use regular BBQ sauce instead of making it!
I usually make the pork chop casserole for my husband in what casserole
dish and my own vegetarian version in another. My version is the same
recipe without the meat!
I hope you enjoy!