Artichoke and Spinach Rolls with Lemon Bechamel

There is a nice difference in presentation between regular lasagna and these lasagna rolls. It made the entire meal nicer somehow. However, I think this recipe would work fine in a more traditional lasagna presentation. Try it, and let me know :)

Here's what you need:
1 box lasagna
16 oz ricotta
3 14oz cans artichokes
1 C mozzarella
1/2 bag fresh spinach (about 3 oz)
4 C non-dairy milk (I used rice milk)
1/2 C fresh lemon juice
4 T butter
4-6 T flour (I used 6 because rice milk is a bit thin)

Here's what you do:
Cook the noodles according to the box. Rinse, drain, set aside.
Chop the artichokes and spinach. Mix veggies and cheeses together.
Working with one noodle at a time, place some filling down the center of the noodle. Roll up gently. Place in a greased casserole. Keep going until the filling is gone and the kitchen is a mess.

In the meantime, melt the butter in a sauce pan. Add the flour all at once, whisking constantly until the flour has had a chance to cook and thicken a bit. Add the milk, whisking constantly. Add fresh lemon juice to taste, making sure this is a predominate flavor. Salt and pepper to taste.

Pour sauce over the rolls and bake until bubbly. This will freeze well. So good and pretty simple even for a weeknight dinner.

Cheesy Artichoke Stuffed Shells with Lemon Béchamel

Having company soon? Here’s the recipe. Trust me – this was so good.

Here’s what you need:

3 large cans quartered artichoke hearts, packed in water, not oil

2 lemons, remove the rind carefully with a sharp knife, then juice them

1 box large shell pasta, cooked *almost* al dente, set aside

1 C almond cheese (see recipe below)

½ C dairy mozzarella

Salt and pepper

3 C non-dairy milk

4 T butter

4 T flour

Here’s what you do:

Mince the artichoke hearts and mix them with the two cheeses.

(Amazing Almond Cheese = 1 C raw, unpeeled almonds, ¾ C water, 3 T lemon juice, 2 T olive oil, 1 clove garlic, salt, high speed blender. IT IS THE BEST!)

Simmer a large slice or two of the lemon rind in the milk and remove after a few minutes.

Melt the butter in a sauce pan and then sprinkle the flour over the butter. Whisk thoroughly and cook the flour well. Add the warm milk a bit at a time, whisking all the while. Add the lemon juice when the mixture is nice and creamy and thick. Salt and pepper to taste.

Stuff the cooked shells with the artichoke and cheese mixture. Place in greased casserole. Smother with lemon béchamel. Bake, covered, 400 degrees until bubbly. Garnish with parsley.

Serve with something non-acidic to counter the fabulous lemon flavor.....a green salad with a creamy dressing, garlic toast, broccoli, green beans, asparagus. There's plenty of bechamel to drizzle all over the plate. 

Herb and Lemon White Bean Hummus

Are there any original recipes out there at all anymore? What with the internet and the plethora of cookbooks, I can barely imagine an original *anything* any more.

Actually, that's not entirely the case, because I have invented plenty of memorable recipes, many of which appear here on this blog. I do follow many, many recipes to the letter, but sometimes I riff and create and go off in various ways.

Here is a basic white bean hummus from "Eat, Drink, and Be Vegan" by Dreena Burton. I did everything she said....except I added lots of lemon zest (reflected below).

 I kept mine a bit chunky and I think I added too much water at the end, but oh well! It's hummus, not rocket science.

Super delicious. Very light. Not too garlicky which is nice once in a while. Good as a dip or rolled in tortillas. Eat it with a spoon or with veg or crackers or tortilla chips.

Herb and Lemon White Bean Hummus
1 can cannellini beans, drained and rinsed
1 T fresh lemon juice or more to taste
lots of lemon zest
1 T tahini
1 clove garlic
1-2 T olive oil
2 T red wine vinegar
1/2 t Dijon
1/2 t sea salt
black pepper to taste
water as needed to thin
fresh herbs: thyme and basil: to taste

Blend it all together. Thin with water. Add herbs.

Tofu Feta - Vegan Month of Food

Poesy and Plate
 Vegan Month of Food  2014

(check out the hundreds of VeganMoFo blogs HERE) 
My goal: cook and blog about vegan food 20 times
during the month of September. 
My theme: words and food

"It  is a truth universally acknowledged, that a single man in possession of a good fortune must be in want of a wife."

'A+'  for the day if you know what classic novel this comes from.  I will give you a hint..... it was written by Jane Austen in 1813.

I love simple things like this straightforward statement written so long ago and this EXCELLENT tofu feta. I could eat these little clouds of lemony goodness all day long!  Alas, most guests at my recent cocktail party went for the dairy feta pictured near  my YUMMY tofu feta, which simply meant more for me! Once the tofu is gone, use the dressing over lettuce. 

A note: this tofu feta in no way tastes like the feta made with goat or sheep milk, BUT it's still great! Eat it straight or put it in salads. Eat it with tiny cocktail toothpicks or with your fingers. Serve it in a cute fish bowl or in an old tupperware. Be polite and eat one at a time or stuff your mouth full. All good. 

Here's what you need:

14 ounces extra firm tofu, sliced in 3/4 inch slabs. 

4 T fresh lemon juice

lemon zest

1/4 t salt

1/2 t dried oregano

3 T olive oil

Here's what you do:

Blot the tofu slabs for a few minutes to remove any excess water. Carefully cut into 3/4 inch cubes. Mix the dressing and pour over tofu. Allow to marinate for at least 30 minutes, stirring once in a while. YUM! 

Triple Lemon Cupcakes –vegan and awesome

I have been in a baking groove lately and that’s a good thing. House smells warm and cozy. Plates are piled high with beauty.

I just made 4 loaves of bread for a brunch at my school -2 Banana Breads and 2 Honey Pecan Loaves. I also made a throw-back Pineapple Upside Down Cake and a Berries and Cream Cheesecake for a dessert party. When my parents were over last month I made a Double Chocolate Adonis Cake and these gorgeous Triple Lemon Cupcakes.

The big reveal about all this baking?? It was ALL vegan – not an egg or stick of butter in sight. Good for my heart. Good for the planet. And especially good for the critters. (Also good for my neighbors and friends who shared in all the baked goodness.)

These Triple Lemon Cupcakes were featured on the cover of a recent FoodNetwork Magazine and I made some simple changes – for the better, I contend. There are quite a few steps and you need lots of lemons! So read the recipe through a few times before you decide how many lemons you need and what order you want to tackle this recipe. My suggestion is to make the candied lemon peel first. This recipe makes way more than you need for 1 dozen cupcakes, so be prepared to make more cupcakes or use the candied lemon peel in another dessert. (Lemon Cheesecake, anyone? Click here.) The candied lemon zest keeps well stored in sugar in an air tight container.

(Ener-G Egg Replacer is a combo of potato starch and tapioca flour and can be found in health food stores or in Asian markets. It gives plenty of body to baked goods and actually produces a better flavor – much less rich and bulky than eggs – plus NO cholesterol. Try it! I am SO GLAD I switched over and got eggs out of my baked goods.)

Here’s what you need:

For the cupcake:

1 ¼ C all-purpose flour

¼ C sliced almonds

¾ t baking powder

¼ t baking soda

¼ t salt

2 Ener-G Egg Replacer ‘eggs’ (3 t Ener-G powder and 4 T warm water. Whisk well and set aside to thicken)

¾ C sugar

½ C nondairy milk (I used almond)

1 ½ t lemon juice

½ C vegetable oil

1 T finely grated lemon zest

2 T fresh lemon juice

For the frosting:

2-3 C powdered sugar

¼ C Earth Balance non-dairy butter, room temperature

¼ C fresh lemon juice

Zest from one lemon

Tiny, tiny bit of yellow food coloring (1/2 drop or less! Use a toothpick to add it)

For the candied lemon peel:

4 lemons

¾ C sugar

¾ C water

Here’s what you do:

Make the candied zest: remove the lemon peel carefully, avoiding the white pithy part with a vegetable peeler. Slice into very thin strands. Place in small sauce pan, cover with water, bring to a simmer, drain. Repeat this process two more times. You will be amazed at how much bitterness washes away from the zest.

Bring the sugar and water to a simmer in another pan and stir until the sugar is dissolved. Add the lemon zest and cook over low heat for about 20 minutes – watching carefully. Drain the zest and arrange in clumps on parchment paper. Allow to dry and pull the strands apart. Store zest buried in white sugar.

Make the cupcakes: Place the flour and almonds in a food processor and pulse until the nuts are finely chopped. Add the baking powder, baking soda, and salt. Pulse to combine.

Add the 1 ½ t lemon juice to the almond milk to create sour milk (a great buttermilk swap).  Allow to sit for a few minutes. Pour the prepared Ener-G eggs into a large bowl. Add the sugar, the sour milk, the oil, the zest and the lemon juice. Mix well.

Add the dry ingredients to the wet ingredients and gently mix until just incorporated. Fill prepared cupcake tins about ¾ full. I think you should spray the paper cups to insure that the cupcake comes out nicely. Bake 350 for about 16-18 minutes – checking at the 12 minute mark. They are done when a toothpick inserted into the puffiest part of the cupcake comes out cleanly. Allow to cool completely before frosting.

Make the frosting: Place the soft butter in a large bowl (I use my Kitchen Aid mixer for this). Mix the butter until fluffy – about a minute. Slowly add 1 C powdered sugar, incorporating well and scraping down the sides. Add the lemon juice, lemon zest, food coloring (just a tiny, tiny bit!  You don’t want your frosting to look like egg yolks!) Slowly add the remaining sugar until you have a perfect spreading consistency.

Frost the cupcakes and decorate with the candied lemon zest. Beautiful! 

(printable recipe)

More ways to use lemons:

Lemony Wild Rice

Lemon Almond Pesto

Apple Lemon Bread

Lemon Cheesecake with Lemon Curd

I have made this excellent recipe twice, both to great acclaim. It was the perfect ending to my recent Valentine’s Day dinner party. I was going to serve something chocolate, but decided on the lemon, just so I could taste the lemon curd again. It’s AWESOME.  I actually froze the cheesecake for a week or so before my party – no problems there. Just be sure to wrap it very well and thaw it slowly in the fridge.

 Don’t freeze the curd; make it just before serving and slather it on! The extra beauty of the lemon curd is that is covers over all the cracks in the cheesecake and makes a spectacular presentation.

The recipe comes from Fine Cooking and can be found here. Don’t change a single thing.

And speaking of Valentine’s Day and romance, here’s a light look at being married from church bulletin bloopers….

Diana and Don request your presents at their wedding.

Irving Benson and Jessie Carter were married on October 24 in the church. So ends a friendship that began in their school days. 

Let us join David and Lisa in the celebration of their wedding and bring their happiness to a conclusion.

Tabbouleh Salad

V is for Variety and V is for Vacation! 

Welcome to the Vegan Month of Food (VeganMoFo)  I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!

From the far reaches of Northern Michigan to the Cumberland Plateau in Tennessee – I have been on vacation! What a special treat to see so much of my family this summer. So much laughter and I guess a few tears also. Really, when it comes down to it, our families make each us the of unique individuals we are. Without them, where would we be?.... um.... alone!  Our histories, our memories, all the unspoken bonds that hold us together. If you are a hobbit lover, then you will appreciate this J.R.R. Tolkien quote, which I guess applies to some families: “I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve.” Can't you picture Bilbo saying that at his 111th birthday party? 

 A few of us were brave enough to test the cold waters of Lake Huron.

 Others huddled in blankets. 

Huge meals were prepared together. 

I actually got brave and made this awesome vegan cheese for the family - *yes* I lugged my Vitamix to Tennessee. Everyone loved it! I mean, like crazy-loved it. 

A special shout out to my mom who was so gracious to prepare vegan food for me – she really out did herself! Today I share her tabbouleh recipe, originally from Ina Garten, as you can see from my mom’s notecard.  I could eat it by the tubful and I encourage you to do the same. 

(one note.... soak the bulgur and then prepare the dressing to pour over- Mom's note might be confusing. notice also that you could serve this in pita bread or with feta cheese.)

Soak the bulgur. Chop the veggies. Make the 

dressing.

Add all the lovely chopped veg. Pour over the super lemony dressing. Mix and serve. 

To round out my month of vacation, I moved our three kids to their new apartments, got them all settled in where they need to be. College, College, Work. I started to tidy up the house (now that we are empty nesters it should stay clean....yeah, right!)

Potato Asparagus Stack

Russet potatoes. Fresh asparagus. Olive oil. Tarragon. Dijon. What’s not to love? Plus it’s pretty on a plate. Honestly, good enough for company!  If you don’t happen to have marjoram, try some dried coriander. Either one will give the dressing the desired lemony punch you are looking for.  Inspired by www.vegan4one.com

Here’s what you need:

2 large russet potatoes, peeled and sliced lengthwise

1 pound asparagus, trimmed

3-4 T lemon juice

½  C olive oil

1 t tarragon

1 t Dijon mustard

1 t marjoram

Here’s what you do:

Peel and slice the potatoes. Drop them in boiling water and simmer for about 3-4 minutes. Remove them from the water and toss them in some olive oil, salt and pepper. Roast them in a 425 degree oven to your liking. I turned my over a few times, and gave them a quick blast under the broiler at the end. Plan on about 15 minutes.

Cut the asparagus in half, toss in olive oil, salt and pepper. Roast in the same oven, but for much less time.

Make the dressing by whisking together the lemon juice, olive oil, tarragon and marjoram.

Stack it all together and drizzle with the dressing. 

(printablerecipe)

And if you're not sick of asparagus yet this year (and who ever gets sick of asparagus?) you might also like these recipes: 

Linguine with  Chicken, Asparagus and Raspberry Vinaigrette 

Veggie Salad Nicoise 

Lemony Roasted Red Pepper Dressing

I have made this dressing twice this week, and it’s only Tuesday! It’s got all my favorite flavors; lemon, Dijon, roasted red peppers. Plop it all in a blender and whirl to perfection. It’s based on a Food Network Magazine recipe, but I made some tracy changes.

 The first attempt was a bit grainy / streaky because my red peppers were still frozen.

Today – total creaminess…. I was actually thinking about dropping in a tablespoon of sour cream. That would be heavenly. 

Black beans and avocados – now that’s not bad for a Monday evening salad! What would be really super is crispy Romaine, green peppers, tomatoes, corn, black beans, cheddar, grilled chicken and avocados. This one is a total keeper!

Here’s what you need:

2 T lemon juice

1 T Dijon mustard

½ t sugar

Salt, pepper to taste

1 C roasted red peppers

¼ C olive oil

1/8 C water

Here’s what you do:

Put it all in a high powered blender and have at it.

(printable recipe)

Here’s one last look at the stuff on my son’s tostadas…..grilled chicken, white rice, cheddar, salsa, Lemony Red Pepper Dressing, habanero salsa. …. All served on a grilled tortilla. Lemon

Spiced Potatoes with Lentils and Barley

I love this type of salad. Chewy and toothsome. Flavorful and healthy. Plus, there’s a lot of lemon in the recipe, and that’s always a plus. This could be served as a side dish or as an entrée with a salad or vegetable on the side. This recipe comes from Veggie.Num.Num and can also be found on the Meatless Monday website.  My changes are reflected below. 

Here’s what you need:

1 C regular barley, soaked for at least 2 hours in water

1 C dried brown lentils, rinsed

1 T olive oil

2 cloves garlic, diced

1 jalapeno pepper, seeds and veins removed

1 ¼ lb new potatoes or other small waxy potatoes

2 t paprika

2 C vegetable broth

½ C water

Zest of one lemon

Juice of one lemon

1 C frozen peas

½ C chopped Italian parsley, chopped

Here’s what you do:

Soak the barley for at least 2 hours in plenty of water. Drain the water and place barley in a large pot or Dutch oven.

Bring 1 ½ C water to a boil. Add the lentils and boil for 2 minutes. Reduce heat, simmer for 15-25 minutes, or until tender. When the lentils are done, drain off any remaining water, season with salt and add to the barley.  

Heat oil in pan. Sautee the garlic and jalapeno pepper. Remove and add to the lentils and barley.

Add a bit more oil and the whole potatoes to the pan and fry the potatoes until brown, about 5-8 minutes. Sprinkle them generously with paprika. Remove them to the lentil-barley mixture.

Add the veggie stock, water, lemon juice and bring the entire mixture to a boil. Turn down, simmer for about 20 -25 minutes or until the potatoes are tender. You may cover this and let it sit for a while to absorb all the goodness.

Add the lemon zest, peas and parsley. Season with salt and pepper.

(printable recipe) 

Lemon Almond Pesto

This is one of the most unusual and delicious pestos I have ever made. It is loosely based on something I saw in a magazine, originally from the Sunkist Lemon website, but I perfected it. May I brag? I served it over pasta, but it would be outstanding with chicken, vegetables and fish. Drizzle over one of my pizzas for total satisfaction. There just aren’t enough days to eat all the delicious food out there, am I right?

(I used my Vitamix Blender and the pesto was totally creamy and smooth. I do believe a Cuisinart would do the same. )

Here’s what you need:

1 fresh lemon

½ shallot

1 clove garlic, peeled

¼ C raw almonds, toasted

½ t sweet smoked paprika

1 t sweet paprika

1 T cider vinegar

1 T rice wine vinegar (or other, similarly flavored vinegars)

½ C olive oil

¼ C water (to thin the pesto)

½ - 1 C hot pasta water to thin the pesto

Here’s what you do:

With a sharp knife, peel and seed the lemon, being careful not to lose any of the juice. Remove the sections and seeds while holding the lemon over a bowl. Place the lemon sections and all their juice, shallot and garlic in a food processor or high powdered blender and whirl until almost smooth. Add the almonds, smoked paprika, sweet paprika and vinegars and whirl until nuts are very smooth. While the motor is running, drizzle in the olive oil very slowly.  Add the water and thin to desired consistency.

Collect about a cup of water from your boiling pasta and set it aside. Add as much as you want to make your pesto creamy and thick. I ended up adding about ¾ C.

Serve this with roasted vegetables or a tossed salad. Shaved parmesan would be excellent over this.

(printable recipe)

Vegetable Lasagna with Basil Cashew Cheese

I give this recipe all the best superlatives. It originally comes from  Oh She Glows blog , which is loaded with excellent food and photos. I tweaked it a bit by adding hot pepper flakes. Killer. !! I am going to put this outstanding Basil Cheese on a pizza soon….. dreaming and drooling. Double Killer!! 

Here’s what you need:

Olive oil

3 cloves garlic

1 onion, diced

2 zucchini, cubed

8 oz. baby bella mushrooms

1 large red bell pepper, diced

1 large handful spinach

Salt and pepper

Crushed red pepper flakes to taste

1 ½ jars marinara sauce

1 box oven ready lasagna noodles (no boil type of noodle…. I love Barilla brand)

1 recipe Basil Cashew Cheese (see below)

1 ½ C non-dairy cheese (Daiya Shreds or Go Veggie Cheese)

Here’s what you need for the Basil Cashew Cheese:

1 c raw cashews, soaked in water for at least 30 minutes

¼ C vegetable broth or water (or more as needed)

¼ C lemon juice

½ C nutritional yeast

Salt and pepper

1 T Dijon mustard

2 garlic cloves

1 ½ C fresh basil, loosely packed

Here’s what you do:

Soak the cashews in water for at least 30 minutes. Drain them. Place all the ingredients for the Lemon Basil Cheese in a high powered blender (like a Vitamix) and watch what happens! Amazing! I had to add a bit of water to help it along. Set aside.

Saute the onions in a bit of oil until soft but not brown. Add the garlic, zucchini, mushrooms, red pepper and red pepper flakes. Saute the huge amount of veggies till nice and tender. Be sure to season them liberally with salt and pepper. When they are ready, add a big handful of fresh spinach and cook for about 5 more minutes.

I split my lasagna into two pans: one for dinner and one for the freezer. 

To assemble the lasagna: Pour about ½ C sauce in the bottom of a 9 x 13 pan. Layer uncooked noodles over sauce. Spread basil cashew cheese over the noodles. Spoon ½ of veggie mixture over noodles. Pour more sauce over veggies. Repeat, being sure to end with sauce. Make sure the sauce is tucked down in and around the noodles.  End with a layer of non-dairy cheese. I used Go Veggie brand and it was super.

Cover with foil, make a few vents in the foil with a sharp knife, bake for 40-45 minutes in a 400 degree oven.  Remove foil and broil for a few minutes, watching carefully. Allow to cool in the pan for about 10 minutes before slicing.

(printable recipe) 

Lemony Wild Rice with Spinach, Pine Nuts and Currents: VeganMoFo # 6

I am a Veganwannabe # 6

My house is filled with treasured scraps like this one. Some are clipped with scissors. Others are torn. Some are from the dentist office. Others are from the auto shop. All are carefully stored in a paper clip until ready for use.  As you can see, this one earned 4 X 5 stars…… seriously, I did not just write those in today….I honestly wrote them in on the night I made this ….. weirdo, I know!
There was something really nice about the sweet currants and the sharp lemon flavors mixed together. I will definitely be making this again......the most difficult part of this vegan thing is what to grab for lunch.... this type of hearty salad is perfect. 

Here’s what you need:

4 ½ C  vegetable broth or water

1 ½ C wild rice, rinsed

2 T olive oil

1 large onion, chopped

Lot of baby spinach

1 lemon, zested and juiced 

(ONE lemon is plenty!! "Shocking amount of lemon," according to my hubby.) 

1 pinch dried hot red peppers

Salt, pepper

1/3 C toasted pine nuts

1/3 C currants

Here’s what you do:

Get your rice on! Bring the broth to a boil, add rice, cover and simmer for about 30 minutes….mine needed a bit more time. Let it sit for a while until the liquid is all absorbed.

Sautee onion until nice and soft. Add the spinach and cook for about 3-5 minutes. Add in the rice, lemon zest, lemon juice, red pepper flakes, pine nuts and currants.  Stir and serve.

I ate mine for lunch with the most delicious pear!!! Unfortunately, my white nectarine was kinda mushy…don’t you hate that? And yes, that’s a brownie.  And yes, that's my classroom. And yes, I am a teacher. And yes, sometimes I eat my weird food like a recluse in my classroom. Although...... I wonder if people actually think my food choices are better than theirs???? Interesting.....

Tomorrow's post: Linguini with Roasted Broccoli and Cashew Cream.... I got brave and tried the Nutritional Yeast!! YEAH FOR ME!!!! (sorry....i am getting into this MoFo thing!)