Gluten-Free Spaghetti Casserole

Gluten-Free Spaghetti Casserole

“Gluten-Free Spaghetti Casserole”

Gluten-free spaghetti layered with tofu and a blend of Tofutti dairy-free cheeses, fresh spinach and an artichoke and roasted pepper tomato sauce, seasoned with garlic and fennel. All topped with Tofutti Better Than Mozzarella Cheese singles and baked till hot and melted!

*Preheat oven to 375 degrees.

What you’ll need . . .

Sauce
1/4 c. extra virgin olive oil
1 c. diced onion, 1/2 inch squares
14 oz. can quartered artichoke hearts, including liquid – finger through them to discard outer, large, tough petals
5 fresh garlic cloves, finely chopped
1 t. salt
2 c. diced sweet red roasted peppers, 1/2 inch squares, including 1/2 c. liquid from jar/can
20 or so pitted Kalamata olives, coarsely chopped
28 oz. can petite diced tomatoes, drained – reserve liquid
28 oz. can tomato puree
1 T. ground fennel seed
2 t. garlic powder
2 t. dried basil
1 t. dried oregano
1/2 t. cinnamon
1/2 t. ground allspice
1/4 t. red cayenne pepper
1 t. sugar
2 t. liquid smoke
freshly ground black pepper to taste
1/2, 6 oz. can tomato paste mixed in bowl with reserved tomato liquid from tomatoes till smooth

How to make the sauce . . .

In extra-large skillet, over medium heat, melt olive oil. Add onion and saute till wilted. Add artichokes plus liquid from can, fresh garlic and salt. Cook 5 minutes.

Add roasted peppers plus liquid from jar and olives. Cook 10 minutes.

Add tomatoes, tomato puree, fennel, garlic powder, basil, oregano, cinnamon, allspice, red cayenne pepper, sugar, liquid smoke and freshly ground black pepper to taste, stirring after each addition. Stir well, cover and cook on low heat for 30 minutes.

Add tomato paste/liquid mix. Stir well, adjust for salt and seasoning. Cook 10 more minutes, uncovered, remove from heat and set aside till ready to use.

More stuff . . .

Filling
16 oz. container Tofutti Better Than Ricotta Cheese
8 oz. container Tofutti Better Than Cream Cheese Herbs & Chives, at room temperature
12.3 oz. pkg. extra firm silken type tofu, rinsed
1-1/2 t. salt
2 t. garlic powder
1 t. sugar
1/2 t. dry mustard
2 T. (level) cornstarch

Making the filling . . .

Combine Tofutti Better Than Ricotta Cheese, Tofutti Better Than Cream Cheese, tofu, salt, garlic powder, sugar and dry mustard in large bowl. Mash with potato masher till as evenly smooth as you can get it.

Sift 1 tablespoon of cornstarch on top of mixture. Immediately mash till thoroughly incorporated. Then sift the second tablespoon of cornstarch and incorporate in the same way. Set aside.

Putting the whole thing together . . .

16 oz. pkg. gluten-free spaghetti, I used Barilla brand available in most markets – cooked according to package instructions, minus a minute or two, since it will cook more in the oven; drained in colander and rinsed under cold water till cold
4 heaping c. fresh baby spinach leaves
8 single slices Tofutti Better Than Mozzarella Cheese singles

1. In a 9 x 13 inch baking dish spoon 2-3 cups sauce evenly on bottom.

2. Top sauce evenly with 1/2 of the spaghetti.

3. Top spaghetti evenly with 1/2 of the spinach leaves.

4. Top spinach evenly with 1/4 of the filling.

5. Top filling with about 4 cups sauce, followed by remaining remaining spaghetti, followed by remaining spinach, followed by remaining filling.

6. Top filling evenly with 8 Tofutti cheese singles.

7. Top Tofutti cheese singles with about 2 cups sauce.

Be sure to submerge all spaghetti ends that may pop up along the sides. You’ll have sauce leftover. Reserve for other use.

Bake in preheated 375 degree oven, uncovered, for 45 minutes. Remove from oven. Let set 10 minutes before cutting into squares, or if spooning from the dish, serve immediately. If desired, drizzle each serving with a little extra virgin olive oil. A green leaf salad served with a homemade oil and vinegar dressing goes well with the flavors and textures of this casserole.

Serves 8 to 12.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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Ragoût Aux Restes De Dinde

Ragoût Aux Restes De Dinde

“Ragoût Aux Restes De Dinde”

C’est le mois de septembre. Cela signifie que des odeurs de pommes à la cannelle, tartes au potiron, ignames confites, ragoûts aux petits pois, dinde au four et autres recettes automnales viendront bientôt envoûter votre maison. Voici une recette juste à temps pour la saison – en particulier si vous aimez les restes ! Pâtes, petits-pois, bouillon de poulet, épices, fromage Totuffi Better Than Cream Cheese et restes de dinde sont les ingrédients de ce ragoût justement appelé “ragoût aux restes de dinde.”

Ingrédients

restes de dinde
1 conserve de bouillon de poulet biologique
1 boîte de fromage frais Tofutti Better Than Cream Cheese
1 boîte de pâtes penne
1 conserve de petits pois biologiques
1 cuillère à café de persil
1 cuillère à café de coriandre
1 cuillère à café de thym

Préparation

Faites bouillir les pâtes dans de l’eau. Égouttez et mettez de côté. Dans un grand bol, mélangez les restes de dinde, le bouillon de poulet, le fromage Tofutti, les petits pois et les épices. Mélangez bien jusqu’à ce que le tout soit homogène. Ajoutez les pâtes et continuez à remuer.

Étalez le mélange dans un plat recouvert de papier d’aluminium. Couvrez et laissez cuire à 160°C pendant 20 minutes ou jusqu’à ce que le plat bouillonne. Servez immédiatement.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Leftover Turkey Casserole

Leftover Turkey Casserole

“Leftover Turkey Casserole”

It’s September. That means the smell of apple cinnamon, pumpkin pie, candied yams, green bean casserole, oven roasted turkey, and other Fall favorites will start filling homes. Here’s a recipe just in time for the season—especially if you love leftovers! Pasta, peas, chicken broth, spices, Tofutti Better Than Cream Cheese, and leftover turkey come together to make this, aptly named, “Leftover Turkey Casserole.”

Ingredients

Leftover roasted turkey
1 can organic chicken broth
1 8 oz. container Tofutti Better Than Cream Cheese
1 box penne pasta
1 can organic peas
1 teaspoon parsley
1 teaspoon cilantro
1 teaspoon thyme

Directions

Bring pasta to a boil in water. Drain and set aside. In a large bowl, combine the leftover turkey meat, chicken broth, Tofutti Better than Cream Cheese, peas & spices. Stir well until everything is combined. Add in the pasta and continue to mix.

Spread mixture into a foil lined casserole dish. Cover and bake on 325 F degrees for 20 minutes or until everything is bubbling hot. Serve immediately.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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Vegan Lasagna with Creamy Swiss Chard Filling

Vegan Lasagna with Creamy Swiss Chard Filling

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Vegan Lasagna with Creamy Swiss Chard Filling, Walnut Pesto, and Fresh Roma Tomato Sauce”

In this lovely summer lasagna, a fluffy and creamy Swiss chard filling finds its perfect counterpoints in rich walnut pesto; zippy, pleasantly acidic, lightly cooked fresh Roma tomato sauce; and a crunchy topping. Perfecto!

Creamy Swiss Chard Filling

sea salt
1/4 cup + 2 tablespoons olive oil
6 dried lasagna noodles
1/2 pound (about 3 large) fresh Roma tomatoes, unpeeled, stem end removed, and halved
3 tablespoons loosely packed fresh basil leaves
1 cup walnut pieces
1 large garlic clove, halved
1/2 cup panko bread crumbs
1 tablespoon nutritional yeast

Make the creamy Swiss chard filling in food processor, transfer mixture to a medium bowl, set aside, and rinse out bowl of food processor.

Lasagna noodles:
Fill a large pot (4-quart) 3/4 full with water, add a tablespoon each of sea salt and olive oil, and bring to a gentle boil. Add lasagna noodles, partially cover, and simmer 8 to 10 minutes or until al dente, lowering heat if necessary. Drain and arrange noodles in a single layer on a baking sheet, covered with a kitchen towel to prevent drying out.

Fresh Roma tomato sauce:
Place Roma tomatoes in food processor with basil and a pinch of sea salt and process until smooth. Transfer to a medium (2-quart) saucepan and cook over medium-high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom. Remove from heat.

Walnut pesto:
Rinse and dry bowl of food processor and add the nuts, garlic clove, and about a 1/2 teaspoon sea salt. Pulse until finely chopped and, then, with motor running, drizzle in 1/4 cup of olive oil to make a thick paste. Set aside.

Cruncy topping:
Heat 1 tablespoon of olive oil in a large cast iron skillet, add bread crumbs and toast, stirring occasionally, until crumbs begin to turn golden brown, lowering heat if necessary. Add nutritional yeast and continue toasting and stirring for another minute or until crumbs are golden and yeast is fragrant. Remove from heat.

Assembly:
Preheat oven to 350 degrees. Oil the bottom and sides of two 5 x 9″ metal or ceramic loaf pans. Trim all of the lasagna noodles to fit the length of the pans and then cut the trimmings in half.

Line each of the pans with 2 overlapped lasagna noodles, spread each with 1/4 of the creamy Swiss chard filling, and cover the surface of each with small dollops of 1/4 of the walnut pesto. Top each with a single lasagna noodle and 1/2 of the noodle trimmings tucked along the sides if desired (or you may discard these). Repeat layers, ending with a final single lasagna noodle. Spoon half of the fresh Roma tomato sauce over each, sprinkle with half of the bread crumbs, and bake, uncovered, for 30 minutes. Allow to cool for 10-15 minutes, slice with a sharp serrated knife, and serve.

Tip!
If you are watching your calories, this lasagna is equally as successful and delicious without the last lasagna noodle layer. Simply spoon the tomato sauce over the second and final walnut pesto layer, top with crumbs, and bake as directed. In this case, you will need only 6 lasagna noodles.

Creamy Swiss Chard Filling:
1/2 pound stemmed Swiss chard leaves
14 ounces extra firm tofu, drained
8 ounces Tofutti Better Than Cream Cheese
Juice and zest of 1/2 large lemon
2 large cloves garlic
2 tablespoons nutritional yeast
1 tablespoon fresh rosemary leaves
1/2 teaspoon Bragg Liquid Aminos
1/2 teaspoon sea salt
1/8 teaspoon turbinado sugar (or any granulated sugar)
1/8 teaspoon freshly ground black pepper to taste

Finely chop Swiss chard in the bowl of a food processor. Transfer chard to a medium bowl, set aside, and rinse out bowl of food processor. Place all remaining ingredients, including Tofutti Better Than Cream Cheese, in the food processor bowl and process until smooth, scraping down sides as necessary. Transfer to bowl with Swiss Chard and fold together until completely combined.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Vegan Baked Ziti

Vegan Baked Ziti

“Vegan Baked Ziti”

Ingredients:

1 16oz. box on ziti, cooked until al dente
1 container Tofutti Better Than Ricotta Cheese
1 package Tofutti Better Than Mozzarella Cheese slices
1 24oz. jar of your favorite vegan tomato sauce
1 1/2 tsp. garlic powder
1/2 tsp. onion powder
6 large Basil leaves, chopped

Directions:

Grease a large casserole dish. Preheat the oven to 350°F.

Cook the box of ziti until al dente, drain, and rinse in cold water to stop the cooking process.

Unwrap the Better Than Mozzarella Cheese slices and chop into small pieces.In a bowl, combine the Mozzarella pieces, Tofutti Better Than Ricotta Cheese, garlic powder, onion powder, and chopped basil leaves.

Toss the cooled ziti pasta into the mixture. Stir until ziti is well coated.
Layer half of the ziti/mixture into the dish.

Pour half the jar of sauce over the pasta. Then add the last layer of ziti/mixture. Top with the second half of the sauce.

Cover the dish with tinfoil and place in the oven at 350°F for 40 minutes. Serve hot!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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