2 cups fresh organic baby spinach
1 cup zucchini, chopped
1 cup broccoli, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup fresh tomatoes, chopped
1 cup fresh mushrooms, chopped
1 medium onion, chopped
1 tablespoon oregano
1 tablespoon basil
6 cloves garlic, chopped
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
1/8 cup water
3/4 jar pasta sauce, no or low salt
PolentaPreheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sun-dried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through. Serves 8.
6 cups water
1 1/2 cups sun-dried tomatoes, soaked overnight & cut into small pieces
4 cloves garlic, minced
2 cups cornmeal
1 cup soy mozzarella cheese, grated
No Pasta Vegetable Lasagna
Lasagna noodlesPreheat oven to 350 degrees.
2 large eggplants, sliced 1/4" lengthwise
3 small zucchini, slice lengthwise as thin as you can
3 small yellow squash, slice lengthwise as thin as you can
1 package soft tofu
1 small onion, cut in quarters
4 cloves garlic
1 bunch fresh basil leaves
1 1/4 pounds firm tofu
4 tablespoons Dr. Fuhrman's VegiZest
2 tablespoons dried Italian herbs
1 cup grated soy mozzarella cheese
2 bunches broccoli florets & peeled stems, coarsely chopped
4 cups sliced mushrooms, a mixture preferable (shiitake, cremini, oyster)
4 medium bell peppers (a mixture of red, yellow & orange), chopped
1 7-ounce bag organic baby spinach
3 cups pasta sauce, no or low salt
fresh basil, shredded
Bake eggplant, zucchini and squash slices for 10 minutes until flexible but not completely cooked.
Process soft tofu, onion, and garlic until pureed. Add 1 bunch basil leaves and pulse to coarsely chop. Squeeze firm tofu to remove excess water and crumble. Mix pureed tofu and crumbled tofu. Add VegiZest, Italian herbs, and grated soy mozzarella cheese.
Saute broccoli, mushrooms. peppers, and spinach over low heat for 5 minutes, without water, just until tender.
Spread a thin layer of pasta sauce on bottom of a baking dish. Layer eggplant slices, then sauteed vegetables, tofu ricotta, squash and zucchini slices and spread with pasta sauce. Repeat layers ending with tofu ricotta. Spread pasta sauce on the top and bake, uncovered, for 1 hour or until very hot and bubbly. Garnish with shredded fresh basil. Serves 8.