Typically I’d have some witty repartee to greet you with, or I think I’m witty… anyway, but as I’ve just spent far too many minutes simply typing out the recipe, my brain is shot. Tonight’s dinner:
- 6oz silken tofu
- ¼ C whole, raw cashews or almonds
- 1 T olive oil or grape seed oil
- 1 C soy milk, or other non-dairy milk
- 4 cloves garlic, minced
- ¼ C white wine
- Salt and pepper, to taste
- Rosemary, oregano, basil, to taste
- Pinch of nutmeg
- Red pepper flakes, optional
- Onion powder, to taste
- ¼ C water, if it appears to be too thick
- Dab of mustard
- ½ C nutritional yeast (large flake)
- 1 tsp baking powder
- 1 T rice flour (or sorghum, wheat, white, etc.)
- 2 T ground flaxseed and 6 T hot water
- 10oz frozen spinach, thawed
- 1 jar or can of artichokes hearts, drained and rinsed
- Half a large zucchini, sliced
- Bread crumbs from 1-2 slices bread mixed with a little oil and spices
- 8oz spaghetti
Geez that’s a long list of ingredients! I had no idea… You can imagine me spinning around in my kitchen grabbing all these things at various points in my cooking soirée this evening. Perhaps you can’t actually since you don’t know what my kitchen looks like… Anyway, the other day, or month rather, I made this pasta pie dish from the Goddess. It wasn’t bad but the sauce wasn’t quite to my liking. Due to my recent excursion with an ice cream maker I had half a block of silken tofu sitting in my fridge, begging to be done with – something, anything, it didn’t care. So we talked and it agreed that tonight it should become a part of dinner.
Let us commence. Ahem..
For the sauce: place the tofu, cashews, olive oil, and ¼ cup of the soy milk into a blender. This is where you’re going to connive your way into using the food processor but trust me, the blender gets it better, more smooth that is. Puree the above until smooth, likely after scraping down the sides a few times with a spatula. If you’re using rosemary and it’s not already ground up, throw it in the blender as well.
Spray a little olive oil in a sauce pan over medium/ low – medium heat. Sautee the garlic for a minute or two until fragrant. Add the rest of the milk, tofu mixture, wine and stir. Add the seasonings and mustard. If the sauce appears too thick add some water, I added ¼ cup. Next stir, or whisk, in the nutritional yeast.
This would be it for the sauce but since this is going to end up as a “torta” we must make it sticky. Whisk the ground flaxseed with the hot water, or use Ener-G for 2 eggs. Add it to the sauce as well as the baking powder and flour. Now this caused a few lumps in my pan so you may want to consider sifting in the baking powder and flour. Stir until combined, let simmer a moment, and remove from heat.
Moving on, if you haven’t already cooked your pasta, now’s a good time to do that. Drain. Set aside.
Preheat the oven to 350.
If you didn’t previously thaw the spinach, heat a pan over medium heat and put the spinach in to thaw. I cut the artichokes into eighths and added them to the pan of spinach. Sautee for a few minutes with some salt, pepper, oregano, etc. Remove from heat.
You should use a deep pie pan or pyrex, or a spring form pan worked well for me. Place the drained pasta into the baking dish and add about half the sauce. Mix it well and try to get the noodles to be spread somewhat evenly. Arrange the sliced zucchini next in the pan, and dabble some sauce over it. Next add the spinach and artichokes, cover with remaining sauce. Sprinkle the breadcrumbs.*
Bake for about 25 minutes, then turn the broiler on for just a few minutes to brown the top. Let cool. Slice. Enjoy.
*I never buy premade breadcrumbs – it just strikes me as silly. Toast 1-2 pieces of bread in your toaster and then tear it into pieces and place in a mini food processor, or a blender. Add some seasonings (salt, pepper, garlic, oregano, etc.) and a little olive oil and pulse it until crumbly.
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