Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Recipe by Lisa Turner Cuisine: Italian Published on October 16, 2016 Fresh cooked pasta and roasted Brussels sprouts tossed in a rich and creamy vegan "Alfredo" sauce Print this recipe "Alfredo" sauce: 1 1/3 cups raw cashews, soaked in water overnight and drained juice from 1 small lemon (2 tablespoons) 1/2 cup water 1 teaspoon maple syrup or honey 1 teaspoon white (shiro) miso 1/4 cup nutritional yeast almond milk or more water as needed sea salt to taste Other ingredients: 1 lb (450 g) Brussels sprouts, outer leaves peeled, and halved 1 tablespoon sesame or olive oil sea salt and fresh cracked black pepper to taste 1 1/2 cups uncooked shell pasta Instructions: To make the sauce, combine all of the ingredients in a blender or food processor and process until smooth. The sauce should be somewhat thick, but add a bit more water or almond milk to reach desired consistency. Taste for salt and set aside until ready to use. Line a baking sheet with parchment paper. Preheat an oven to 375°. In a medium bowl, toss the Brussels sprouts with oil, salt and pepper. Spread evenly onto the prepared baking sheet. Roast for about 25 to 30 minutes, turning halfway through the roasting time, until the Brussels sprouts are golden and the edges begin to get crispy. While the Brussels sprouts are roasting, cook the pasta according to package instructions until al dente. Drain well. To serve, transfer the pasta to the bowl that the Brussels sprouts were tossed in. Add spoonfuls of the cashew sauce, toss, and then toss in some of the cooked Brussels sprouts. Season with a little more salt and pepper and more sauce if desired, and serve hot. Refrigerate leftover sauce for 2 to 3 days and use again with pasta or as a dip for fresh cut vegetables. Makes 4 servings

I'm sharing this recipe with Jacqueline's Meat Free Mondays, Eat your Greens, co-hosted by The Veg Hog and Allotment to Kitchen, and also Pasta Please, jointly managed by Tinned Tomatoes and Thinly Spread.

More sauces suited to pasta or cooked vegetables to enjoy from Lisa's Kitchen:
Best-Ever Mushroom Sauce
Portobello Mushroom Marinara Sauce
Velvety South Indian Tomato Chutney

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won't be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It's a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.

This is one loaded-up pizza with tons of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together here sprinkled with some fresh oregano for a real crowd-pleaser.

I highly recommend making your own dough too. It really doesn't take to long to make and is not nearly as bready as store-bought ones.

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Recipe by Lisa Turner Cuisine: Italian Published on December 15, 2015 Homemade vegan crusty pizza with tomatoes, mushrooms, olives and a simple cashew cheese sauce Print this recipe Pizza dough: 1 tablespoon coconut or white sugar 1 cup warm water 14 oz (8 g) package of yeast 3 cups all-purpose spelt or white flour + more for dusting 1/2 teaspoon sea salt 1 tablespoon curry powder (optional) 1/4 cup olive oil + more for brushing Cashew cheese: 3/4 cup raw cashews 1 2/3 cup water 2 tablespoons nutritional yeast 1 teaspoon sea salt Toppings: 12 sun-dried tomatoes 8 oz (225 g) button mushroom, sliced 1 to 2 shallots, minced 3 tablespoons balsamic vinegar 2 tablespoons olive oil fresh cracked black pepper to taste 1 small tomato, puréed 1 to 2 jalapeños, sliced into rounds and seeded 6 to 8 cherry tomatoes, halved 1/3 cup Kalamata olives, pitted and sliced small handful of fresh oregano leaves, chopped Instructions: Start by making the pizza dough. In a small bowl, dissolve the sugar in the warm water. Make sure it's not too hot but not too cold either. Sprinkle in the yeast and stir gently for 1 minute until it dissolves. If the yeast clumps, start over again. Let sit for about 5 minutes until the mixture is smooth and beige colored and bubbles form on the surface. In a large mixing bowl, combine the flour, salt and curry powder if using. Stir well to combine and make a well in the center of the mixture. Pour in the yeast mixture and olive oil. Mix the ingredients together beginning in the center of the bowl and incorporaing the flour from the sides of the bowl. Continue until a soft dough is formed. Turn the dough out onto a lightly floured board and dust your hands with flour. Knead the dough for about 15 minutes, adding more flour as needed so the dough is not sticky, but smooth and elastic. Grease a bowl with some oil. Transfer the kneaded dough to the bowl and brush with some more olive oil. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size. While the dough is resting, prepare the cashew cheese. Soak the cashews in hot water for 1 to 2 hours, then drain and trasfer to a small food processor or blender. Add the remaining ingredients and blend until smooth, adding a bit more water if it is too thick. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Marinate the mushrooms and shallots in the balsamic vinegar, olive oil and black pepper for 20 minutes. In a skillet, heat a few teaspoons of olive oil over medium-high heat. Add the mushroom mixture and fry until the mushrooms begin to brown and soften. Toss in the jalapeños and stir for another few minutes. Set aside. Brush a 12-inch vented pizza pan with olive oil and preheat an oven to 400°. Punch down the pizza dough and divide it into two portions. If making only one pizza, wrap the other part in plastic wrap and freeze for future use. Lightly flour a large cutting board and roll out into a round about 1/4 inch thick, leaving the edges slightly thicker. Add flour as needed to prevent from sticking. Pick up the dough and turn it several times to stretch. Transfer to the prepared pan, forming a ridge around the edges of the pan. Prick the dough lightly with a fork. Spread the puréed tomato over the dough and bake for 5 minutes. Remove from the oven, raise the oven temperature to 500°, and raise the oven rack to the second-from-top position. Top the pizza with the cashew cheese, sun-dried tomatoes, cherry tomatoes, mushroom mixture and olives. Brush the edges of the dough with a little more olive oil and bake for 15 minutes until the edges are slightly browned. Remove from heat and garnish with fresh oregano leaves. Let the pizza cool slightly, then transfer to a cutting board, slice, and serve. Makes 4 to 8 servings

I'm sharing this with Jac's Meat Free Mondays event.

Other pizza recipes from Lisa's Vegetarian Kitchen to enjoy:
Homemade Olive Tapenade Pizza
Paneer Tikka Pizza on Naan Bread
Spicy Homemade Hummus Pizza
Mushroom Polenta Pizza

Herbed Marinated Mushrooms

Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.

The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.

My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.

Easy to make up, they are a perfect addition to any appetizer platter. They are best left to marinate for at least 2 hours, and best if left overnight because they taste better after the flavors have had a chance to meld with the mushrooms — that also means that they can be made ahead of time if you happen to be planning a gathering or party.

Notes: I used fresh herbs in this recipe because I wanted to enjoy the ones I planted this year. Fresh is usually best when it comes to herbs, but dried herbs can be used instead without sacrificing flavor. Simply substitute about half the quantity of the fresh herbs for dried. If cremini mushrooms cannot be found, use all button mushrooms instead. Using smaller mushrooms results in a particularly enjoyable bite-sized appetizer.

Herbed Marinated Mushrooms

Recipe by Lisa Turner Published on August 25, 2015 A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year Print this recipe Ingredients: 4 tablespoons olive oil 1 large shallot, minced 1 large clove garlic, minced 1 lb (450 g) small cremini mushrooms, washed and stems removed 1 lb (450 g) small white button mushrooms, washed and stems removed 2 teaspoons fresh oregano, finely chopped 2 teaspoons fresh thyme, finely chopped 1 teaspoon fresh rosemary, finely chopped 4 to 5 fresh basil leaves, finely chopped 1/4 cup fresh parsley, finely chopped 1 teaspoon ground mustard powder 1/2 teaspoon ground coriander pinch of turmeric 3 to 4 tablespoons balsamic vinegar, to taste 1/2 to 1 teaspoons sea salt, to taste 1/4 teaspoon fresh cracked black pepper Instructions: Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and sauté until they begin to soften, about 3 minutes. Raise the heat to medium-high and stir in the mushrooms. Fry, stirring frequently, until the mushrooms begin to "squeak" and release their juices, about 7 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning. Let the mushrooms sit for about 30 minutes until cool, mix again, then cover and transfer to the refrigerator to chill for at least 2 hours, preferably overnight. Stir the mixture occasionally to distribute the marinade. Can be served chilled or at room temperature. Makes 4 to 6 appetizer servings

More mushroom recipes to grace your tables from Lisa's Kitchen:
Teriyaki Mushrooms and Cashews
Mushrooms with Coriander and Cumin
Mushrooms Paprika (Houby Paprikas)
Linguine with Pea-Basil Pesto and Mushrooms

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Brussels Sprouts Risotto

It seems that many people dislike or generally tend to avoid Brussels sprouts, a distaste that usually seems to have been born out of childhood experiences with a plate of bland, soggy and over-boiled vegetables. Their flavor is a bit more on the bitter side than many vegetables, which might also explain why children aren't so fond of them, but these little green cabbage-like buds are very healthy and should appeal to the adult palate once given a chance. Well, even as a child I'd never actually disliked Brussels sprouts, but nevertheless I seem to have largely neglected them in my meal plans. I'm not really sure why.

But I do adore making risottos, so when I saw a recipe for a Brussels sprouts risotto in Yotam Ottolenghi's latest cookbook, Plenty More, I immediately bookmarked it as a way not to enjoy a new risotto but to start to repair my neglect of this unique vegetable. Ottolenghi may not be strictly a vegetarian, but his love of vegetables shines through each of his four cookbooks, two of which — including this newest book — are entirely vegetarian. His recipes are always accessible and have a rustic and creative charm illustrated in a lavish collection of beautiful photographs.

I've changed up the original recipe, but I was quite smitten with Ottolenghi's idea of frying up some of the Brussels sprouts in hot oil until golden and crispy for garnishing the plates of risotto. Honestly, they are so delicious fried like this that I had a hard time making sure that enough of them remained to use for garnish! You'd better make some more just to snack on while cooking. More Brussels sprouts are shredded and cooked with the seasoned rice for a colorful and nourishing risotto that's finished off with lemon juice, soft goat cheese and plenty of fresh grated Parmesan cheese for a rich and creamy dining experience.

Risottos tend to dry out quite quickly, so as with any other risotto this one is best served right off the stove to enjoy the full creamy experience. It's an especially good idea with this risotto as the fried Brussels sprouts do not remain crispy if stored overnight. Cooking the lemon rind with the risotto, as indicated in the instructions, is quite optional as they are quite bitter and may not be to everyone's tastes.

Brussels Sprouts Risotto

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Cuisine: Italian Published on December 15, 2014 Rich, earthy and creamy lemony risotto cooked with Brussels sprouts and topped with golden fried crispy brussels sprout quarters Print this recipe Ingredients: 1 1/4 lb (575 g) Brussels sprouts sunflower, peanut or other high smoke point oil for frying   5 cups vegetable stock 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped 2 cloves garlic, minced or crushed 2 tablespoons fresh thyme leaves (1 1/2 teaspoons dried) 1/2 teaspoon fennel seeds (optional) rind from 1 lemon, cut into strips (optional) 1 1/2 cups arborio or other risotto rice 1 cup white wine 1 cup fresh grated Parmesan cheese 2 tablespoons soft goat cheese, cut into chunks juice and zest from 1 small lemon 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Trim the Brussels sprouts. Take about 1/3 of the Brussels sprouts and shred or chop. Set aside. Cut the remaining Brussels sprouts lengthwise into quarters. Dry the quartered Brussels sprouts with a paper towel. Pour 1/2 inch of sunflower, peanut or other high smoke point oil into a medium saucepan and heat over high heat. When hot, use a slotted spoon to drop a portion of the quartered Brussels sprouts into the pan and fry for 1 to 2 minutes until crispy and lightly browned. Be cautious as some of the hot oil will splatter. Remove the Brussels sprouts with a slotted spoon and transfer to paper towels to drain. Repeat with the remaining quartered Brussels sprouts. When finished, keep the fried Brussels sprouts warm in a 150° oven. Meanwhile, bring the vegetable stock to a simmer in a medium saucepan and adjust the heat to keep the stock at a hot simmer. Heat the butter and oil in a large saucepan over medium heat. When hot, add the onions and stir for 10 minutes or until the onions are soft and just starting to brown. Add the garlic, thyme and fennel seeds and lemon rind if using. Stir for 2 minutes, then add the rice and the shredded or chopped brussels sprouts and stir for another couple of minutes, making sure to coat the grains with oil. Pour in the white wine and simmer, stirring constantly, until the liquid evaporates. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring often, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most or all of the stock. When the liquid from the last ladleful is absorbed, stir in the Parmesan and goat cheese and lemon juice. Remove from heat when the cheeses have melted. Season with salt and pepper. Serve right away, with a scattering of lemon zest and a handful of the fried Brussels sprouts spooned over each serving. Makes 8 servings

Other risotto recipes to enjoy:
Classic Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Asparagus and Pesto Risotto with Mushrooms
Green Pea Risotto

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla Saulsbury

Audio Accompaniment: Marsen Jules

Green Pea Risotto

Once again a trip to the local market has to be an exercise in restraint as the bins and tables are bursting with beautiful local fresh produce of all kinds. But I can rarely resist picking up a bag of fresh garden peas in their pods, as the season for these always seems to be so short. I use frozen peas all year round, but there's nothing like the pop and sweet flavor of freshly shelled peas, and the methodical pace of shelling the peas is so calming besides.

I've been especially indulgent with the garden peas this year, and although many of them are left around in a snacking bowl, I also like to take advantage of their culinary possibilities. So I combined them this time with one of my favorite dishes to come up with a simple but colorful summery risotto. Studded with fresh plump peas cooked until just tender at the very end of the cooking time, and flavored with a quick pea and fresh mint and basil purée, this creamy and classic risotto is easy to prepare, requiring only attention, and makes for a stunning gourmet way to enjoy the garden pea season.

Green Pea Risotto

Recipe by Lisa Turner Cuisine: Italian Published on July 25, 2014 Simple and delicious summer risotto with fresh tender garden peas finished with a pea and herb purée Print this recipe Ingredients: 4 1/2 cups vegetable stock 2 cups fresh or frozen peas small handful of fresh mint leaves small handful of fresh basil leaves 2 tablespoons butter 1 onion, finely chopped 1 cup arborio or other risotto rice 1/2 cup dry white wine 2/3 cup fresh grated Parmesan cheese 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: If using frozen peas, cook for 2 to 3 minutes in a small saucepan of boiling water. Drain and set aside. Bring the vegetable stock to a good simmer in a small saucepan. Transfer 1/2 cup of the stock to a small blender or food processor and add 1/2 cup of the peas along with the mint and basil. Purée until smooth and set aside. Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion and cook gently, stirring occasionally, for 10 minutes or until the onion is soft. Turn up the heat to medium, toss in the rice, and stir for 1 minute to coat the grains. Pour in the white wine and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is tender — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Stir in the pea purée, remaining peas and Parmesan cheese. Turn off the heat and let the risotto rest on the elements for a few minutes. Season with salt and pepper and give the risotto a stir. Serve immediately. Makes 4 servings

More summer green pea recipes you will like:
Warm Baby Potato and Pea Salad
Pesto and Egg Potato Salad
Spicy Mushroom Green Pea Curry
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: Midnight's Children

Audio Accompaniment: Eliot Sumner - Information (Trentemøller Remix)

Italian Lemon Cornmeal Shortbread

These little delights were part of a Mediterranean themed multi-course meal served up with some twists to celebrate a visit from a friend of mine who was visiting recently from New Zealand. This cherished friend of mine I have known for 20 years, and now I am pleased to have met his charming wife and, on this recent journey, his handsome and inquisitive young son. It was a bittersweet visit as oceans separate us physically now that they have returned home. All things sweet must come to an end, until another day.

Much like biscotti, only less sweet and softer, the cornmeal imparts a pleasant grainy texture to this shortbread and each lemony bite literally melts in your mouth. Very easy to prepare with little fuss or mess, they are a wonderful way to cleanse your palate after a rich meal with a myriad of taste sensations.

The menu:

Baked Quinoa Falafel with Yogurt Tahini Lemon Sauce
Greek Salad
Gigantes Simmered in Garlicky Tomato Sauce
Greek-Style Lemon Rice
Cornmeal Shortbread
Chocolate Date Cake

Italian Lemon Cornmeal Shortbread

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Italian Published on May 23, 2014 Soft, melt-in-your-mouth lemony shortbread made with cornmeal and almond flour Print this recipe Ingredients: 7 tablespoons unsalted butter 1 cup almond flour 1/2 cup sugar 2 large egg yolks grated zest and juice from 1 small lemon 1/4 teaspoon almond extract 1 teaspoon vanilla 1 scant cup cornmeal 3/4 cup spelt flour or unbleached white flour 1/2 teaspoon sea salt Instructions: Preheat the oven to 350°. Line a 9-inch pie plate or cake pan with parchment paper and lightly butter the surface. In a saucepan, melt the butter over medium heat until it turns a light golden color, stirring often. Let cool for 10 minutes or until the butter reaches room temperature again but is not solid. While the butter is cooling, combine the almond flour and sugar in a large bowl. Pour in the butter and beat with an electric mixer until well blended and fluffy. Add the egg yolks, lemon zest and juice, almond and vanilla extract, and beat until well blended, scraping down the sides as needed. In a medium bowl, combine the cornmeal, spelt flour and salt. Sift into the butter mixture. Beat at low speed until the mixture is just combined. Transfer the dough to the prepared pan and spread it out evenly. Bake in the preheated oven for 20 minutes. Reduce the heat to 300° and bake for another 20 minutes until lightly browned on top. Let cool on a wire rack. Cut into wedges and serve. Makes 12 to 15 wedges

Other shortbread creations from Lisa's Vegetarian Kitchen:
Rosemary Parmesan Shortbread
Spicy White Cheddar Shortbread Crackers
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

Italian-Style Tomato and Herb Gigantes

For years I'd convinced myself of an intense dislike for lima beans — a dislike that was at odds with my fondness for pretty much every other kind of bean on the planet, but a dislike that I now think must have originated with the clammy blandness of canned lima beans that somehow manage to integrate their blandness into what would otherwise be tasty bean salads.

But that all changed with my introduction to "gigantes" several years ago at a Greek restaurant. A traditional Greek dish of giant lima beans (the "gigantes") baked in a rich herbed and seasoned tomato sauce, I've fallen in love with both the bean and the dish and have experimented with several versions since, both baked and stove-top.

The craving hit again recently, and this time I've transported the gigantes across the Mediterranean by simmering them on the stove-top in a rich and zesty herbed Italian tomato sauce. The basil, oregano and thyme tomato sauce is delicious enough to serve as a pasta sauce as well, but the light buttery taste of dried and cooked lima beans makes the two a perfect fit, and the lovely plump shapes of the lima beans look wonderful floating in the rich red sauce topped with some plump salty Kalamata olives.

Gigantes or giant lima beans can be found at Greek grocers or in the ethnic cuisine aisles of many supermarkets, but regular dried lima beans will work just as well — just don't use the canned beans! Do take care not to overcook the beans. You want them tender but not falling apart.

Italian-Style Tomato and Herb Gigantes

Recipe by Lisa Turner Cuisine: Italian Published on May 14, 2014 Plump buttery giant lima beans simmered in a rich and zesty Italian tomato sauce with basil, oregano and thyme Print this recipe Ingredients: 2 cups dried gigantes or lima beans 2 tablespoons olive oil 1 medium onion, chopped 2 large cloves garlic, crushed or minced 2 jalapeños, seeded and finely chopped 5 1/2 oz (156 mL) tin tomato paste 3 large tomatoes, finely chopped 1 teaspoon paprika 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1 teaspoon dried dill 2 bay leaves 3 tablespoons fresh basil, finely chopped 1 1/2 cups water, or more as needed 2 teaspoons sea salt, or to taste fresh cracked black pepper to taste juice from 1 lemon (3 tablespoons) 1/4 cup fresh parsley, finely chopped chopped Kalamata olives for garnish (optional) Instructions: Rinse the beans and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are nearly cooked — about 30 minutes. Drain and set aside. Heat the olive oil in a large saucepan over medium heat. When hot, add the onion and sauté until it begins to soften — about 5 minutes. Add half of the garlic and jalapeños, and stir for another minute. Now stir in the tomato paste, chopped tomatoes, paprika, oregano, thyme, dill and bay leaves, and simmer until you have a fairly thick sauce — about 10 to 15 minutes. Stir in the cooked beans, basil and remaining garlic and jalapeños, and pour in 1 1/2 cups water. Simmer until you have a saucy base and the beans are tender but not falling apart — about 15 to 20 minutes. Add more water if necessary. Season with salt and pepper and pour in the lemon juice. Simmer for a few more minutes and then stir in the parsley. Serve hot, garnished with olives if desired. Makes 6 servings

Other Italian-style dishes you may enjoy from Lisa's Kitchen:
Mushroom, Ricotta and Asiago Cheese Pizza
Hearty Italian Bean and Pasta Soup
Vegetarian Mushroom and Spinach Lasagne
Ricotta Gnudi with Homemade Chunky Tomato Sauce

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

Audio Accompaniment: John Tejada

Brussels Sprouts Lasagna

I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.

When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Brussels Sprouts Lasagna

Recipe by Lisa Turner Adapted from how sweet it is Cuisine: Italian Published on March 31, 2014 Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts Print this recipe Vegetables: 1/3 cup sun-dried tomatoes 3 tablespoons olive oil 1 lb (450 g) brussels sprouts, stemmed and sliced 1 large shallot, finely chopped 2 jalapeños, seeded and finely chopped 2 tablespoons balsamic vinegar 1 large clove garlic, minced or crushed 12 oz (340 g) cremini mushrooms, sliced 12 oz (340 g) shitake mushrooms, sliced pinch of sea salt, or to taste fresh cracked black pepper Sauce: 2 tablespoons unsalted butter 2 tablespoons spelt or all-purpose flour 2 cups milk 3/4 cup yogurt 1/2 teaspoon mace or nutmeg 1/4 teaspoon cayenne pinch of sea salt, or to taste fresh cracked black pepper Lasagna: 6 large sheets of fresh lasagna 8 oz (225 g) provolone cheese, grated 1 cup ricotta cheese 1/2 cup Parmesan cheese, grated Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside. Grease a 9 × 13 inch baking dish. Preheat an oven to 400°. In a large skillet, heat half of the olive oil over medium heat. When hot, add the shallot, brussels sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked black pepper. Stir for 5 minutes, then add the jalapeños and pour in the balsamic vinegar. Continue to stir for another minute. Remove from heat and set aside. Heat the remaining olive oil in large saucepan over medium-high heat. When hot, add the garlic and mushrooms to the pan and cook, stirring frequently, until the mushrooms begin to brown and just begin to release their juices. Add a bit of water to deglaze the pan and remove from heat. To make the sauce, heat the butter over medium heat in a medium saucepan. When hot, whisk in the flour for about 3 minutes. Gradually pour in the milk and yogurt, whisking continually, until thickened — about 8 minutes. Stir in the mace and cayenne and some more sea salt and pepper. Remove from heat. To assemble the lasagna, ladle about 1/2 cup of the sauce evenly into the prepared baking dish. Cover with two sheets of lasagna noodles. Now spread 1/3 of the brussels sprout mixture over the noodles, followed by 1/3 of the mushrooms and 1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on top and then 1/3 of the sauce. Repeat two more times. Top the lasagna with any remaining sauce, remaining grated provolone cheese and the grated Parmesan cheese. Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown on top. Let the lasagna stand at room temperature for 15 to 20 minutes before cutting and serving. Serve with a nice crusty bread and a leafy green salad. Makes 8 to 10 servings

Other pasta dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian-Style Macaroni and Paneer Cheese with Spinach
Vegetable and Spinach Lasagna
Roasted Vegetable Lasagna
Pasta with Goat Cheese and Mixed Mushrooms

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

Audio Accompaniment: Vladislav Delay