Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

I've always found that a good vegetarian lasagna always pleases a table seated with a mix of vegetarians and carnivores. Why not take it a step further and make the whole thing dairy-free? Those who have tried offerings from my kitchen need no convincing that vegan creations are every bit as delicious as their vegetarian counterparts, and certainly even those who still consume meat will find nothing amiss.

This might be a new favorite way to serve up lasagna. I admit there was a time when I couldn't imagine eating this popular dish without cheese. As it turns out, one does not have to resort to soy cheese, but instead can produce a protein rich and very satisfying meal using cashews as a substitute for the cheese. Loaded up with all kinds of vegetables, lovingly smothered in a rich tomato sauce, complete with the cashew Bechamel and topped with a vegan almond Parmesan cheese, guests might be going for seconds despite a full tummy.

Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

Recipe by Lisa Turner Cuisine: Italian Published on November 11, 2016 Sumptuous all-vegan lasagna loaded with vegetables, smothered with a rich tomato sauce and creamy cashew Bechamel sauce, and topped with a vegan almond and cashew Parmesan. Print this recipe Bechamel sauce: 1 2/3 cups raw cashews, soaked in water overnight and drained 1/3 cup nutritional yeast 2 teaspoons lemon juice 1/2 cup water Vegan almond Parmesan: 1/2 cup raw cashews 1/3 cup raw almonds 3 tablespoons nutritional yeast 1/2 teaspoon sea salt Lasagna: 6 to 8 large sheets fresh or cooked lasagna noodles, or as many as needed for three layers of pasta 2 teaspoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped 2 medium carrots, diced 2 stalks celery, chopped 1 small eggplant, diced 8 button mushrooms, sliced 1 red bell pepper, seeded and chopped 2 large tomatoes, chopped 1/4 cup water 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups spinach, trimmed and roughly chopped 1/4 cup fresh basil, chopped 5 1/2 oz (150 mL) can tomato paste 1/2 cup nutritional yeast 1/2 cup Kalamata olives, pitted and sliced sea salt and fresh cracked black pepper to taste Instructions: To make the Bechamel sauce, combine all of the ingredients in a blender or food processor and process until well blended. Add more water if needed to achieve a smooth but fairly thick sauce. For the almond Parmesan, combine all of the ingredients in a blender or food processor and grind into a fine meal. To make the lasagna, heat the olive oil over medium heat in a large saucepan. When hot, add the onions and garlic and sauté for a few minutes. Now add the jalapeño, carrots, celery and eggplant, and fry for a few more minutes. Now stir in the mushrooms, red pepper, tomatoes, water, oregano, paprika and ground cumin. Add the spinach and basil a few handfuls at a time and stir until wilted. Stir in the tomato paste and nutritional yeast and simmer until the vegetables are tender. If the sauce is too thick, add a little more water. Stir in the olives and season with salt and pepper. Preheat an oven to 425°. Spread the bottom of a 9 × 13 inch baking dish with a thin layer of the tomato sauce. Top with an even layer of lasagna sheets to cover. Spread with some Bechamel sauce, more tomato sauce and then lasagna noodles. Repeat, beginning with the tomato sauce, until you have three layers of lasagna, ending with tomato sauce spread on the top layer. Sprinkle the top with a generous amount of vegan Parmesan. Bake in the oven for about 30 minutes until bubbling and golden on top. Let cool for a bit before cutting and serving. Makes 8 servings

Other pasta dishes to enjoy from Lisa's Vegetarian Kitchen:
Pasta Shells with Roasted Vegetables and Black Olives
Lemony Pasta with Broccoli and Chickpeas
Brussels Sprouts Lasagna
Vegetarian Mushroom and Spinach Lasagne

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

Summery Tomato Soup with Pasta and Chickpeas

I've called this recipe summery not only because it is easy to make and satisfying without being too filling — if you resist the temptation to go for a second bowl — but because it has a fresh colorful vibrancy in taste and appearance that comes from cooking with fresh herbs from my garden and fresh local summer produce. While salads are often preferred during the hot months, I enjoy soups all year round. This also happens to be a new favorite vegetable soup and I'm certain this will be a staple on the menu, no matter the time of year.

The texture of this soup is phenomenal. Each bite is a different taste experience. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery soft chickpeas, along with some quinoa pasta, fresh garden peas that pop in your mouth, and some diced carrot make up the rest of the bowl along with the fresh herbs. My only regret is that I did not double the recipe as it makes for a nice lunch or starter or side for dinner. Serve it up with some crusty bread if you like, but I enjoyed the soup just as is — it's that good.

Summery Tomato Soup with Pasta and Chickpeas

Recipe by Lisa Turner Published on July 11, 2016 Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta Print this recipe Ingredients: 1/3 cup fusilli or spiral pasta (I used quinoa fusilli) 2 teaspoons olive oil 1/2 red onion, diced 1 small carrot, diced 1 clove garlic, crushed or minced 2 green chiles, seeded and minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 2 medium tomatoes, finely chopped 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme, minced 1/4 cup fresh basil, finely chopped 1/2 cup fresh or frozen peas 2/3 cup (1/2 14 oz can) cooked chickpeas 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions — about 10 minutes depending on the type of pasta used. Stir often. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside. Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté for another minute. Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency. Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese. Makes 4 to 5 servings

This is my contribution to Jaqueline's Meat Free Mondays. This is also my contribution to No Croutons Required, a monthly event, alternately hosted by Jacqueline and myself, featuring vegetarian soups and salads. I am hosting for July.

Other vegetables soups to enjoy this summer:
Curried Indian Vegetable Soup
Creamy Thai Coconut Mushroom Soup
Indian Sour Mung Bean Soup
Pear Soup with Raspberry Sorbet

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

Zesty Green Pea and Jalapeño Pesto Pasta

If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.

Zesty Green Pea and Jalapeño Pesto Pasta

Recipe by Lisa Turner Published on September 6, 2014 Pasta and green peas tossed with a simple but delicious lemony green pea, herb, jalapeño and sun-dried tomato pesto — tasty served hot or cold Print this recipe Ingredients: 4 sun-dried tomatoes 1 1/4 cups fresh garden peas or defrosted frozen green peas 1 cup fresh basil leaves 3/4 cup fresh mint leaves 1 shallot or small red onion, chopped 2 cloves garlic, chopped 1 jalapeño, seeded and chopped juice and zest from 1 lemon 1/4 teaspoon fresh ground black, green or white pepper pinch of sea salt 3 tablespoons olive oil 3 cups dried fusilli or rotini pasta Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas. In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeño, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth. Add another tablespoon of olive oil if the pesto is too thick to process. Drain the pasta and peas and toss with the pesto. Serve hot or warm, or cold as a salad. Makes 4 main or 6 side servings

This is my contribution to No Croutons Required, a monthly event alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.

More summer pasta recipes you will enjoy:
"End-of-Summer" Pasta Sauce
Linguine with Pea-Basil Pesto and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

On the top of the reading stack: short stories by Dostoevsky

Audio Accompaniment: A drone journey

Cabbage and Egg Noodle Kugel

I will confess that until now I was unfamiliar with kugel. It is a baked Jewish dish, somewhat like a casserole or pudding, made with noodles and eggs and sometimes potatoes. There are endless variations with different vegetables, seasonings and sweeteners — sometimes nuts or dried fruit and cinnamon are included. Depending on how sweet they are, they can be served as a side, for dessert or for breakfast or brunch. These savory and slightly sweet cabbage and leek snack-size kugels make for an excellent breakfast.

The recipe is adapted from Cooking Inspired by Estee Kafra. I received a copy for possible review and this is one of the first recipes I tried because it was new to me. I don't often eat eggs, but I was intrigued. My husband does happen to enjoy eggs, so these were a perfect breakfast for him. I must say, I enjoyed them too. Crispy on the outside and soft and creamy inside, they really are rather easy to make and certainly an economical dish. They are also very portable, making them an ideal choice for gatherings.

Cabbage and Egg Noodle Kugel

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Jewish Published on August 29, 2014 Savory and slightly sweet, snack-size cabbage and leek versions of a traditional Jewish baked noodle pudding — great for snacks or breakfast, or even for a dinner side Print this recipe Ingredients: 5 tablespoons olive oil 1 lb (450 g) green cabbage, shredded 3 leeks, white and light green parts, finely chopped 1/2 cup + teaspoon coconut sugar 12 oz (340 g) fine egg noodles 5 large eggs 2/3 cup + 1 tablespoon olive oil 1/4 cup breadcrumbs 1 teaspoon sea salt fresh cracked black pepper to taste Instructions: Heat 4 tablespoons of the oil in a large saucepan over low heat. When hot, add the cabbage and leeks and cook, stirring often, for 20 minutes. Stir in 1 teaspoon of the sugar and continue to cook, stirring occasionally, for 20 to 25 minutes or until the vegetables are tender. Remove from heat. Preheat an oven to 450° and grease 24 muffin cups. Bring a large pot of salted water to a boil. Stir in the egg noodles and cook for 5 minutes. Strain and rinse with cold water. Transfer to a bowl and toss with 1 tablespoon of the olive oil. In a large bowl, lightly beat the eggs. Add the remaining 1/2 cup of sugar, 2/3 cup of olive oil, breadcrumbs, salt and pepper, and stir until well combined. Now stir in the noodles and vegetables and mix well. Spoon the mixture evenly into the cups. Bake in the preheated oven for 15 minutes and then reduce the heat to 350°. Bake for another 30 minutes. Remove from the oven, gently run a sharp knife along the edges of the kugel, and let stand for a few minutes before transfering to a wire rack to cool. Note: You may make these in 9" round baking pans, but I was attracted to the idea of making them in muffin tins for little bites. I found I had enough of the mixture to get 24 of them, but adjust accordingly. I baked them in two batches so I could position the pan in the center of the oven without crowding. If you choose to use round baking pans, cook them the same as the ones made in the muffin tins, but increase the baking time by 15 minutes. Makes 24 muffin-size kugels

I'm sharing this with Jacqueline's Bookmarked recipes and Haffa's Back to School Lunch Ideas.

Other cabbage dishes you may enjoy:
Chopped Cabbage with a Crumbly Chana Dal Sauce
Cabbage Poriyal
Whole Cabbage Stuffed with Coleslaw
Red Cabbage with Blueberries and Mushrooms

On the top of the reading stack: Short stories by Dostoevsky

Audio Accompaniment: silence

Lemony Pasta with Broccoli and Chickpeas

During a recent visit with my dad and stepmom a few weeks back, I found myself in the kitchen frequently, either cooking up the bulk of the dinner meal or making some healthy sweet treats for snacking or for dessert. Although my family enjoys spicy food, it does not figure frequently on the menu as it does on mine, so after making spicy chickpeas in a tomato coconut sauce with spinach that everyone enjoyed, I nonetheless decided to go with something less spicy and closer to the sort of fare my dad and stepmom would be more inclined to appreciate.

Another reason I took over the bulk of the supper planning and prep was not only to move around but also because my dad and stepmom do not follow a vegetarian diet. That is not to say they don't enjoy and serve vegetarian meals, but it can be a challenge when you are spending over 2 weeks with a rather fussy vegetarian.

Staring at 5 feet high snow banks at the beginning of April had me craving comfort too. Dad's house is located just a few hours north of Toronto and about 4 hours from London, and although it has been a tough winter all across the province, they were hit especially hard with lots of snow and brutally cold temperatures. Not that a spicy dish Indian meal doesn't speak comfort to me, because it absolutely does and it's my specialty, but I do enjoy different types of cuisines, foods and preparations. Exploring keeps me on my toes in the kitchen.

I was quite pleased with this easy dish as were my dad and stepmom. I think it would make for a fine summer meal and it's quite portable if you happen to be taking food over to a friends or are attending a potluck. I kept the spicing minimal to allow the earthy flavor of the broccoli to come through along with the zesty fresh lemon juice. I do think it would work well with cauliflower too, with some dried herbs to enhance the flavor of the pasta and vegetable.

This dish can be served chilled or at room temperature much like a pasta salad, but I suggest when you first make it to serve it warm, especially if you are adding some crumbled goat cheese or fresh grated Parmesan cheese as a garnish. It can easily be reheated at a low temperature the next day too. I served it up with some rich sour cream and yogurt mini biscuits on the side for a filling and satisfying meal.

Lemony Pasta with Broccoli and Chickpeas

Recipe by Lisa Turner Published on April 9, 2014 Simple, nourishing and zesty warm broccoli, chickpea and pasta salad finished with a refreshing lemon tang — terrific served warm, at room temperature or cold as a meal or as a salad Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 lb (450 g) broccoli, florets and stems separated 1/3 cup sun-dried tomatoes 2 tablespoons olive oil or more as needed 2 cloves garlic, minced or crushed 1 jalapeño, seeded and finely chopped 1/4 to 1/2 teaspoon dried red pepper flakes 1/2 teaspoon paprika 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3 cups fusilli or small rotini pasta juice from 1 lemon (3 tablespoons) sea salt to taste fresh cracked black pepper to taste crumbled goat cheese or fresh grated Parmesan for garnish (optional) Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwile, peel the broccoli stems and dice. Roughly separate the broccoli florets. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain, chop, and set aside. Bring a large pot of water to a boil. Add the broccoli stems and boil for 5 minutes, until tender. Remove with a slotted spoon and transfer to a small bowl. Now add the florets to the water and boil for 3 to 4 minutes. Remove with a slotted spoon into a strainer and rinse with cold water. Cut the florets into bite-size pieces. In the same pot, add some salt and add the pasta to the boiling water. Cook according to package instructions until al dente. While the pasta is cooking, heat the olive oil in a large saucepan over medium-heat. When hot, add the garlic and jalapeño, and stir for a few minutes. Now add the red pepper flakes and ground spices, stir for 30 seconds, and then add the sun-dried tomatoes. Stir for another minute, then add the broccoli stems and florets and stir well to combine, making sure that the vegetables are coated with oil. Cook for another minute or two, then stir in the chickpeas and season with salt. When the pasta is done, add a ladle full of the cooking liquid to the broccoli and stir. Drain the pasta and stir into the broccoli mixture along with the lemon juice and some more olive oil to coat further if desired. Season warm or at room temperature with more salt and fresh cracked black pepper to taste. Garnish with crumbled goat cheese or fresh grated Parmesan cheese if desired. Refrigerate leftovers and serve at room temperature or cold as a salad. Makes 6 servings

Other vegetarian pasta dishes you may enjoy from Lisa's Kitchen:
Indian-Style Macaroni and Paneer Cheese with Spinach
Asparagus Pesto Lasagna with Mushrooms
Pasta and Goat Cheese Casserole with Black Olives

On the top of the reading stack: Taste of Tanzania by Miriam R. Kinunda

Audio Accompaniment: deep house

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

Roasted Vegetable Lasagna

Though I am not a vegan, many of my main meals are free of dairy. I do however have a weakness for cheese and from time to time I will indulge. I will also admit a weakness for lasagna on rare occasions — the occasion this time was a need to satisfy an urge after receiving a cookbook for possible review.

This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.

Ms. Kafra's book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.com. There are many gluten-free recipes and ones for Passover too that are easily identified. Over 200 recipes are beautifully presented, complete with photos, most of which are taken by the author. You certainly don't have to be Jewish to enjoy this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could enjoy too. It is a refreshing creative journey illustrating the connection between the senses, friends and family, healthy living and special occasions to food. Certainly I was inspired to get creative in my own kitchen.

On the topic of Ms. Kafra's gorgeous book, my readers will have a chance to win a copy. The chapters are divided into categories of inspiration to keep you cooking all year round. Everything from starters, soups and sides, breads, mains and desserts and treats are covered.

And it's just in time for Passover too, although this particular recipe is not Passover friendly. My only complaint is the number of meat and seafood dishes, but then I'm a vegetarian, so that is not really a criticism of the book. Indeed, if I wasn't a vegetarian, I would want to try many of the offerings. Besides, I also enjoy transforming meat dishes into vegetarian ones.

To win, simply leave a comment on this post by the 19th of March. I would also appreciate it if you liked my page on facebook, but that is not necessary to enter for a chance to win. Please include an email address in your comment if you don't have a blog or an email associated with it so that I can contact you should you happen to be a random winner of a copy. The contest is open to Canadian and US residents.

Congratulations to Joanne of Joanne Eats Well With Others who is the winner of a copy of this beautiful cookbook.

As always, the opinions expressed here about this book are my own.

Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.

Roasted Vegetable Lasagna

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Provençal Published on March 5, 2014 Lush, creamy and delicious lasagne with roasted zucchini, eggplant and fennel and topped with a rich zesty sun-dried tomato sauce Print this recipe Ingredients: 1 red onion, chopped 1 medium zucchini, sliced into 1/2-inch pieces and halved 1 medium eggplant, sliced into 1/2-inch piece and halved 1 fennel bulb, trimmed and diced 2 tablespoons olive oil 1 teaspoon dried rosemary fresh cracked black pepper to taste 1/2 cup Kalamata olives, pitted and halved 2 tablespoons capers 2 large eggs 1 2/3 cups ricotta cheese fresh ground black pepper to taste 6 cups tomato sauce 12 rice flour lasagna noodles or other lasagna noodles 1 1/3 cups crumbled soft goat cheese 1 1/2 cups shredded or grated mozzarella or fontina cheese Instructions: Preheat an oven to 425°. In a large bowl, gently toss together the onion, zucchini, eggplant, fennel, oil, rosemary and some fresh cracked black pepper to taste. Transfer to a 13 × 9 inch glass baking dish, taking care to spread the vegetables evenly. Roast the vegetables for 30 to 35 minutes until tender and golden brown, stirring them once part way through the cooking time. Transfer this mixture back to the bowl and gently stir in the olives and capers. Set aside and reduce the heat of the oven to 350°. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and simmer for 6 to 8 minutes until al dente. Drain and rinse under cold water, and spread out on damp tea towels. If you want, use oven-ready noodles that don't need to be cooked prior to assembly. In a medium bowl, lightly beat the eggs and stir in the ricotta and some fresh cracked black pepper until well blended. Spread a ladle-full of sauce over the bottom of the same baking dish used to roast the vegetables. Top with 3 lasagna noodles. Evenly spread 1/3 of the vegetables over top, then 1/3 of the ricotta mixture, and then 1/3 of the crumbled goat cheese. Repeat beginning with the lasagna noodles, two more times. Finish with the remaining lasagna noodles and the remaining sauce. Sprinkle over the mozzarella or fontina cheese and cover loosely with foil. Bake in the 350° oven for 30 minutes. Remove the foil at this point and bake for another 30 minutes or until the lasagna is bubbling and the cheese is golden brown. Remove from heat and let the lasagna sit for at least 10 minutes before serving. Makes 8 servings

More lasagna recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mushroom and Spinach Lasagna
Asparagus Pesto Lasagna with Mushrooms
Ricotta Pesto and Mushroom Lasagna

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 by Emily von Euw

Audio Accompaniment: silence