How Can One Complain About Going Gluten-Free with Comforts Like This?!

     I must admit, sometimes dietary restrictions really bring me down! Every so often I start to crave a REAL submarine sandwich on a super soft roll or pizza with perfectly tender crust. Some foods just can't quite be replicated without using wheat flour. For these trying times, it is essential to have a few fantastic go-to recipes in your arsenal. Its absolutely imperative to find one's personal favorite comfort food, even if it is something you consider an indulgence. Now, individual tastes vary greatly and what soothes me may not appeal to you, but some culinary remedies seem to strike a chord with a vast majority of folks. One recipe that I can rely on to lift me when I have sunken to feeling sorry for myself is my Vegetarian "Sausage" Lasagna, and who can resist ooey-gooey lasagna warm from the oven with strings of melted mozzarella pulling from every piece as you plate it up?!  Be forewarned that this dish takes a little time to put together. However, the steps are simple and the tempeh sausage can be made ahead and kept in the fridge or freezer for a myriad of uses. I would also highly recommend making a second lasagna to put in the freezer. Wrap individual servings tightly in plastic wrap and foil and they can be reheated at a moment's notice. The pleasure you will find when you sit down and share this gratifying delight will surely be worth the time spent in its preparation!

    Vegetarian "Sausage" Lasagna

GLUTEN-FREE MANNA FROM HEAVEN

NOTE: I am dividing this lasagna recipe into two sections because the sausage is delicious and versatile enough that you may want to keep a batch on hand in the freezer for use in other dishes. It makes a great substitute for any recipe that calls for pork sausage or other ground meat and is a tasty gluten-free alternative to store bought veggie crumbles, most of which contain wheat. For those who are not concerned with consuming gluten and/or meat, you can jump straight to the lasagna itself and proceed using your choice of meat or meat substitute!

Tempeh Sausage

• 16oz soy tempeh, cut into large cubes
• 1 tsp each: dried basil, dried oregano, garlic powder, onion powder
• 1 plus 1/2 tsp ground fennel
• 1/2 tsp each: dried thyme, crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• scant 1/4 c brown rice or garbanzo bean flour
• 1/3 to 1/2 c Braggs Liquid Aminos or soy sauce, to taste
• 1/4 c olive oil
• cooking spray or canola oil for pan

Place the tempeh cubes in a steamer basket set in a saucepan with 1" water. Bring the water to a simmer, cover and steam tempeh for 15 minutes. Allow to cool slightly and then gently crumble the tempeh, with your fingers, into a large bowl. Add all of the spices to the tempeh and toss gently to thoroughly coat the crumbles. Add the flour, Braggs aminos and olive oil and toss to combine. Allow the tempeh to marinate for at least 30 minutes or up to 2 hours before cooking in a lightly oiled non-stick skillet. The tempeh should brown nicely in 7-10 minutes over medium heat. Be sure to stir occasionally to prevent it sticking to the pan.

TIP: This recipe can also be used for sausage patties. Simply add an additional 1/4c flour and use an ice cream scoop or measuring cup to portion the tempeh into small balls. Use moistened hands to form patties, place on a wax paper lined baking sheet and allow to firm in the refrigerator while they marinate. Brown in a lightly oiled non-stick skillet,  5-7 minutes per side.
Sausage can be frozen after cooking and used in any recipe, straight from the freezer. No need for thawing!

On To The Lasagna

• 1 (10 oz) pkg gluten-free lasagna noodles, uncooked*
• 1 Tbsp olive oil
• 1/2 batch (8 oz) tempeh sausage, see preceding recipe
• 1/2 c chopped onion
• 8 oz sliced mushrooms, such as baby bella or button
• 2 tsp minced garlic
• 2 (14.5 oz) cans Italian style diced tomatoes, undrained
• 1 (4oz) can tomato paste
• 1 tsp honey or sugar
• 1 tsp dried basil
• 1/2 tsp salt, or to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• 1 egg
• 1 (16 oz) carton ricotta cheese
• 1c, packed, baby spinach leaves, coarsely chopped
• 2c shredded mozzarella
• 1/4c grated Parmesan 
• 1/4c water

Place the lasagna noodles in a deep-sided 13" x 9" baking dish. Fill pan with enough VERY HOT tap water to cover noodles. Allow to soak while you prepare the tomato sauce.

In a large skillet set over medium heat,  heat olive oil and cook the onion and garlic for 2-3 minutes, just until fragrant.  Add the mushrooms and continue cooking until mushrooms are beginning to brown. Finally, add the tempeh sausage, tomatoes, tomato paste, sugar, basil, salt, red pepper flakes and ground pepper. Bring to a boil, reduce heat and simmer gently for 20 minutes, uncovered.

In a small bowl, combine the egg, ricotta and chopped spinach, mixing thoroughly.

When the sauce is ready, drain the noodles and remove them from the baking dish. Using this same dish, spray lighly with nonstick cooking spray and begin building the lasagna. Spread about 1/3c sauce over the bottom of the pan. Using four noodles, cover the sauce with a single layer. You can trim the noodles to fit, if necessary, but don't worry if there are a few gaps, the noodles will expand a bit as they cook. Next, cover the noodles with about 1/3 of the sauce, 1/2 of the ricotta/spinach mixture and 1/3 of the mozzarella. Repeat the layers, finishing with a top layer of sauce and mozzarella only. Sprinkle the Parmesan evenly over top. Carefully pour the 1/4c water into the pan at the corners, cover with foil and bake at 375 degrees for 30 minutes.** Uncover and bake 5 minutes more, or until golden brown and bubbly. Allow to cool for 10-15 minutes before serving.

Yields 8-10 servings.
Gluten-free, Nut-free and Vegetarian***

TESTED & APPROVED

*Tinkyada Pasta Joy makes a very good brown rice lasagna noodle. The package directions call for pre-cooking the noodles, but this will make them very difficult to work with, as they tend to break apart. Soaking them allows you to easily layer them in the pan and the resulting texture is perfect. Just be sure to get the edges of the lasagna covered with sauce or you will have crispy edges!

**I recommend spraying the foil with cooking spray (the side that will be touching the lasagna) and placing the lasagna pan on a cookie sheet, just in case the sauce bubbles over!

***This can also be made vegan-friendly by substituting well-drained extra firm tofu (mashed with a fork) for the ricotta cheese and a vegan mozzarella  (I suggest Daiya)  for the traditional mozzarella. The egg can simply be omitted.

Pasta a la Ella (Fitzgerald, that is!)

        I suppose "Pasta a la Ella" doesn't offer much of a hint as to what this recipe is all about, so let me give you an idea, entice you to go on reading and, I hope, to cook this up for your own family. The basics: brown rice pasta shells topped with spicy marinated tempeh and lightly sauteed broccoli. What makes it a bit more special: a pinch of fennel and a drizzle of balsamic vinegar. Why its worth adding to the menu: the nutrient dense broccoli and protein powered tempeh serve as both a nice change of pace from traditional tomato sauce, and a much healthier alternative allowing you to indulge in "pasta night" without feeling too guilty about the pleasure.

     Whether or not Ella Fitzgerald ever ate a pasta dish quite like this one, I can not say. I was, however, listening to her silky jazz vocals while I concocted it in my kitchen. And so it seems only appropriate to name it after her. I can't imagine that she would not have enjoyed the flavors; simple, but layered and balanced just so, and resulting in a delectably fresh, one-dish meal with just a hint of spiciness that comes to the palate almost as an afterthought. The recipe is quite nice when prepared as written, but it also works well as a guide for you to customize to your specific tastes. The broccoli used here could easily be replaced by asparagus, cauliflower or broccoli rabe, and just about any small pasta with a shape for holding onto the hearty sauce could be substituted for the shells. Also, if you're not worried about wheat and gluten in your diet,  the nutty characteristic of tempeh lends itself perfectly to the fullness and flavor of whole wheat pasta. Whatever ingredients you choose, I'm certain you'll find this as satisfyingly delicious as I did.  So get the water on to boil and get something smooth and jazzy on the stereo and get ready for the finest of Italian dining in the comfort of your own home!

 Pasta a la Ella 

"Mambo, Italiano, Mambo!"

• 8oz gluten-free brown rice pasta shells

 

• 1 pkg tempeh, cut into 1/2" cubes*
• 1/3 c vegetable broth
• 2 Tbsp Braggs' Liquid Aminos, or soy sauce
• 2 Tbsp tomato paste
• 1 tsp minced garlic
• 3/4 Tbsp fennel seeds
• 1/2 tsp red pepper flakes, or to taste
• 3/4 tsp dried oregano
• 1/2 tsp red wine vinegar

 

• 1/4c olive oil, divided
• 2-3 tsp minced garlic
• 12oz fresh broccoli, trim tough stem end and cut into florets, chop tender portion of stems
• scant 1/4c vegetable broth

 

• 2 tsp balsamic vinegar
• coarse salt & freshly ground pepper

      

     Begin by marinating the tempeh. In a medium bowl, whisk together the broth, tomato paste, Liquid Aminos, garlic, fennel seeds, red pepper flakes and oregano. Add the tempeh cubes and toss to coat.  Set aside for a few minutes.

     Cook the pasta according to package directions. Drain and return to pot to keep warm, tossing with a few drops of olive oil to keep it from sticking.

      While the pasta cooks, prepare the tempeh.  Heat a large non-stick skillet over medium heat. Add the tempeh and marinade and heat until the liquid just begins to boil.  Stir gently, cover and simmer until most of the liquid has absorbed, about 10 minutes, stirring occasionally. Once the tempeh is tender, transfer it to a bowl and use a fork to crumble about half of the cubes.

      Wipe the skillet clean of any remaining marinade and add 2 tablespoons of olive oil. Heat the oil over medium-high heat until a small piece of tempeh sizzles when added to the pan. When the oil is hot enough, add all of the tempeh and saute until lightly browned, about 4 minutes. Remove from the heat and add to the cooked and drained pasta.

     Now, using the same skillet that the tempeh was cooked in, heat the remaining 2 tablespoons of olive oil over medium heat and add the broccoli and garlic. Cook, stirring constantly, for 1 minute.  Add the vegetable broth, sprinkle with salt, cover and allow to steam until crisp-tender, about 6-8 minutes. Uncover and continue cooking for about 2 minutes, until the pan is almost dry. Transfer the broccoli to the pan with the pasta and tempeh. Drizzle with balsamic vinegar, toss to combine. Taste and adjust seasonings. Serve warm.

Strive-for-Five Chopped Salad

    Yields 4 main dish servings.

     Gluten-free, Nut-free, Vegan and Delicious!

     Pairs perfectly with a chopped salad loaded with any of your favorite veggies!

    

       *Tempeh is a fermented soybean product. It is widely available in most larger supermarkets and is usually found near the refrigerated tofu products. If you are preparing a gluten-free meal, be sure to read the ingredient list as some varieties are made with additional grains or flavorings that contain wheat and/or gluten.  My tempeh of choice is Lightlife organic soy tempeh. It has a nice flavor and I find it holds up very well to marinating and cooking without crumbling, unless you want it to!

    

The Sweeter Side of Thai: Butternut Squash with Cranberries and Tofu

     Well, it is good to be back to the blog after a bit of a holiday hiatus! I have been busy in the kitchen with the baking of treats, both healthy and hedonistic and, like most of us this time of year, have had my fill of rich foods and fabulous desserts. Dinners of late have been on the lighter side, lots of soups and salads; heavy on the veggies and easy on anything animal related. It is definitely time to let the body detox a little. With that in mind, it is still January in upstate New York and it is getting colder every day which means we need something warm and comforting on the table at night, just not something so hearty as meat and potatoes.
      One such meal is this delectable, Thai-inspired Butternut Squash with Cranberries and Tofu. This is basically a quick curry, but is not very spicy (depending on how much jalapeno or cayenne you use) and uses a very simple blend of spices rather than a strong curry powder, giving a deliciously sweet and delicate flavor.  Its a pretty simple dish to put together and you should feel free to give yourself a break and buy the vegetables pre-cut in the fresh produce department. You can also opt for the substitution of dried spices instead of fresh jalapeno and ginger, but you will lose out on some depth of flavor. One shortcut I can NOT recommend is skipping the freeze-and-thaw of the tofu. Freezing firm tofu for a day or two (or up to a few months) and allowing it to thaw before cooking results in a really dense and "meaty" texture, making it far more palatable in stir-fries and curries like this one. I use Ithaca Soy tofu which is in a class of its own and can not be beat for taste and texture. Plus, it can be frozen and thawed in its packaging, making it extra easy to keep on hand right in your freezer!

 Butternut Squash with Cranberries & Tofu

Sweet & Delicious In About 30 Minutes

• 1 medium butternut squash, cut into 1" cubes
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1/2-1 whole jalapeno, seeded and finely chopped (or, sub. 1/8-1/4 tsp cayenne)
• 8oz firm tofu; frozen, thawed and patted dry; cut into 1/2" cubes*
• 1 Tbsp fresh ginger, grated (or, sub. 1 tsp dried ginger)
• 3 Tbsp vegetable oil
• 1 tsp cumin, plus 1/4 tsp for tofu
• 1 tsp ground coriander
• 1 tsp turmeric, plus 1/4 tsp for tofu
• 1/2 tsp ground fennel seed
• 2 cups coconut milk
• 1/2 tsp salt, plus more for tofu
• 1/2 c dried cranberries
• 1c frozen peas
• 1/2 c slivered almonds
• cilantro or parsley, for garnish

     Begin by lightly seasoning the tofu with 1/4 teaspoon cumin and turmeric, and salt to taste. In a large skillet, saute the seasoned tofu in 1 Tbsp oil over medium-high heat until golden brown on all side, about 8 minutes. Remove from pan and set aside.

     Add remaining 2 Tbsp oil to the pan and saute the jalapeno and ginger for 1 minute, or just until fragrant. Now, add the squash, carrots, and celery. Continue cooking for 5 minutes, stirring occasionally.


     Add the cumin, coriander, turmeric and fennel and saute for 30 seconds.

     Pour in the coconut milk and season with 1/2 tsp of salt. Add the dried cranberries and stir to combine. Bring to a boil, reduce heat to low, cover and simmer until squash is tender, about 15 minutes.

     Add the tofu, almonds and peas and simmer for an additional 10 minutes, uncovered. Taste and adjust seasoning if necessary. Serve over brown basmati rice, garnished with cilantro or parsley.

     

     Serves 6-8. Leftovers can be refrigerated for 4-5 days or frozen up to 1 month. 

     Gluten-free. May be enjoyed by vegetarians, vegans and omnivores, alike!  

     If you are avoiding nuts, simply substitute toasted pepitas or sunflower seeds for the almonds, or skip them altogether if you wish.  

     Total time to prepare: 45 minutes or less

Best Tofu Ever (Ithaca Soy)

     * If you live in the Ithaca area, or in the Central New York region, look for Ithaca Soy tofu. It is hand-crafted and organic and is wonderful in this (and every other) recipe. You may be able to contact the store and place an order if you live elsewhere, but I can not say for sure that they can always do this.  If you can not get their tofu, try to find a good quality, handcrafted variety produced in your area. DO NOT use perma-packed silken tofu in this recipe or you will be disappointed!