Recipes

Here are a few recipes I've tried recently that Michael and I have really loved.  They're both either low-fat or fat-free and are both cholesterol free.  If you have any questions about ingredients (namely the nutritional yeast) let me know.

Mexican Dip
makes 2 cups

1 15-oz can cannellini beans, drained and rinsed
1 red bell pepper, seeded and top removed
1 tbsp chili powder
1 tbsp onion flakes
1 1/2 tsp ground cumin
1/4 tsp fine salt
1/4 tsp pepper
dash of granulated garlic powder
dash of paprika
juice of 1/2 lime
1/3 c nutritional yeast
2/3 c (or less) salsa
1 jalapeno, seeded (optional)
1/2 c canned or cooked black beans

Directions:
1. Preheat oven to 350 degrees F.
2. Grease an 8-inch round or 9-inch square casserole dish and set aside.
3. Add all ingredients except black beans to a food processor.
4. Blend until smooth and transfer mixture to prepared casserole dish.
5. Gently stir in black beans and bake for 30 to 40 minutes, or until dip is thoroughly warm.


Lasagna Rolls
Serves 4

1 8-oz box whole-wheat or brown rice lasagna noodles
1 10-oz package frozen spinach, thawed
1 recipe Tofu Ricotta Cheese (*see below)
1/4 c vegan Parmesan (or mozzarella)
salt, to taste
nutritional yeast, to taste
Italian seasoning, to taste
pepper, to taste
1 25-oz jar marinara sauce

Directions:
1. In a large pot of salted water, cook pasta al dente, according to package directions.
2. Immediately rinse with cold water, pat dry with a clean towel, and set aside, laying flat on a plate.
3. Press out any excess water from spinach and combine with Tofu Ricotta Cheese and vegan Parmesan in a large bowl until well incorporated.
4. Once evenly combined, taste, adding salt as desired and adjusting nutritional yeast, Parmesan, and other seasonings, such as Italian seasoning or pepper.
5. Then add 1/2 cup of marinara and stir to combine
6. Line your large pot with a thin layer of marinara.
7. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it closed.
8. Place the roll in the pot with the crease facing down.
9. Repeat with all noodles.
10. Pour the remaining marinara over the rolls, cover, and bring to a boil.
11. Once boiling, reduce heat to medium and simmer for about 5 minutes, until rolls and marinara are warm.
12. Serve immediately.

*Tofu Ricotta Cheese
Makes 3 cups

1 lb extra-firm tofu, drained
1 tsp lemon juice
1/4 c nutritional yeast
2 tbsp Italian seasoning
1/4 tsp granulated garlic powder
salt, to taste
pepper, to taste

Directions:
1. Wrap the tofu in a clean kitchen cloth and place between two cutting boards.
2. Place a large, heavy object on the top board.
3. Allow to rest for 20 minutes, forcing excess water out of the tofu.
4. Crumble tofu with your hands so it's broken down into smaller pieces but not yet the consistency of ricotta.
5. Mix in the rest of the ingredients
6. Incorporate all ingredients with your hands, breaking down tofu to the consistency of ricotta or feta cheese as you mix it together.


These recipes are from The Happy Herbivore by Lindsay S. Nixon.  I hope you enjoy them as much as I did.