Non Dairy Alfredo Spinach Artichoke Lasagna

If you are too lazy, like me, to make Lasagna, just make the alfredo, add the spinach and artichokes and bake it with cooked pasta of any kind. When eating it, you can add marinara sauce from a jar with more veggies  of any kind as a side dish to complement 

If you are cooking for someone who does not eat grains, you can make faux polenta by just baking the alfredo sauce with spinach and artichoke hearts and then serving with tomato sauce on the side. 

Cauliflower Alfredo Spinach Artichoke Lasagna
Allergen Information: Free of Dairy, egg, corn, soy, nut.
Makes one 9 by 9 inch square pan
Ingredients:
For the Alfredo Sauce:
1 tsp olive oil
3 cloves garlic, chopped 
3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
1/2 cup water
1/2 tsp salt
3/4 cup non dairy milk (I used almond milk)

1/4 tsp dry basil or a Tbsp fresh basil leaves
3 Tbsp nutritional yeast
2 tsp lemon juice
1 Tbsp extra virgin olive oil
a very generous dash of black pepper 


For the Lasagna:
Pasta sauce or marinara sauce
1 cup spinach ( i used frozen)
5 to 6 artichokes, finely chopped (I used canned, drain, rinse and use)
Non Dairy grated  Parmesean "cheese"


No boil Lasagna noodles as needed
salt, pepper and italian herb blend

Method
Make the Alfredo sauce:
In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender.  Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.

Make the Lasagna:
Preheat the oven to 400 degrees F. 
Layer 3/4 -1 cup pasta sauce in the baking pan, then layer noodles. Add more sauce to preference.
Then layer fresh baby spinach or use frozen(thawed), then 3/4 to 1 cup alfredo sauce.
Add another layer of noodles, then pasta sauce, then add veggies of choice like mushrooms, bell peppers, zucchini, cooked lentils or veggie burger crumbles. then layer noodles, alfredo sauce , distribute chopped artichoke hearts on the sauce. Sprinkle pepita parmesan (or nutritional yeast) on the artichoke hearts. 
Add a layer of noodles. add a 1/3 cup water all around the edges. then a good 1-1.5 cups pasta sauce on the top layer to seal all the layers. Drizzle some alfredo sauce on the pasta sauce and add pepita parm and a spray of oil. Sprinkle a generous sprinkle of salt and black pepper and italian herb blend. I also added some pepper flakes.  Add vegan cheese shreds if you like.
Cover with foil, punch a few small holes and bake at 400 degrees F for 45 to 50 mins.
Cool slightly, slice and serve hot. 

 No boil noodles take up a lot of the moisture from the sauces, so some added water helps keep the sauces from drying out completely. 

Gene Bishop's fish soup

Mediterranean Fish Chowder With Potatoes and Black Kale

Andrew Scrivani for The New York Times

Mediterranean Fish Chowder With Potatoes and Black Kale

By MARTHA ROSE SHULMAN

Published: January 31, 2012

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There is no reason to spend lots of money on expensive fish when you’re making a soup like this. Look for chowder fish, which are cut-up chunks of fish that sell for a much lower price than fillets and steaks, though they are equally fresh. I find excellent-quality Pacific cod chowder fish in the frozen department at Trader Joe’s.

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Related

• Recipes for Health: All Kinds of Kale (January 30, 2012)

• Recipes for Health: Orecchiette With Tomato Sauce and Kale(February 1, 2012)

• Recipes for Health: Savory Bread Pudding With Kale and Mushrooms(February 2, 2012)

• Recipes for Health: Risotto With Red Kale and Red Beans (February 3, 2012)

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 celery rib, chopped

1 medium carrot, chopped

Salt to taste

2 to 4 garlic cloves, minced

4 anchovy fillets, soaked in water for 4 minutes, drained and chopped

2 tablespoons chopped fresh parsley

1 (28-ounce) can chopped tomatoes, with liquid

1 tablespoon tomato paste

1 quart water

1 pound fingerling or Yukon gold potatoes, scrubbed and sliced

A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chili if desired, tied together with a string

Generous pinch of saffron (optional)

Freshly ground pepper

1 bunch (10 to 12 ounces) black kale, stemmed and washed thoroughly in 2 changes of water

1 1/2 pounds firm, white-fleshed fish, like halibut, tilapia, Pacific cod or black cod, cut in 2- or 3-inch pieces

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes. Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.

2. While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.

3. Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.

Yield: 6 servings.

Advance preparation: You can make this through Step 2 up to 3 days ahead. Keep in the refrigerator, bring back to a simmer and proceed with the recipe.

Nutritional information per serving:  280 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 58 milligrams cholesterol; 30 grams carbohydrates; 6 grams dietary fiber; 438 milligrams sodium (does not include salt to taste); 27 grams protein

Hungarian Mushroom Soup (healthy version)

1 lb. fresh mushrooms (sliced)
2 cups chopped onions
1 cup unsweetened almond or soy milk
1 T Hungarian paprika
1 T Tamari
2 c  vegetable stock
1/2 cup raw cashews

Saute the onion (use spray or water)
a few minutes later add the mushrooms, 1/2 cup of stock, tamari and paprika
cover and cook 15 mins

While this is cooking:
Place in blender the almond milk, stock and cashews
Blend thoroughly
Add about 1/3 of the mushroom onion mix
Blend again

Combine the blended liquid with the cooked mushrooms and onions

Before serving, add fresh lemon juice, fresh dill, salt and pepper
Garnish with parsley

chicken mirabella a la nancy

Place in Crock Pot:

chicken filets  or fake chicken

green or kalamata olives or both

dried prunes or apricots or both

capers

garlic

bay leaves

oregano

olive oil

red  wine vinegar

dry white wine


Cook.

Smoosh some of the sauce ingredients into a thicker paste, leave others independent

serve with flat green parsley, thinly minced.

Spinach a la Beth

Spinach with Pine Nuts and RaisinsEpicurious/Sept 1998

By Joyce Goldstein   Edited by Beth Wilkinson

Cucina Ebraica: Flavors of the Italian Jewish Kitchen

Makes 6 servings

Ingredients2 ½ lb spinach  (baby spinach is easier)

2-3 Tbs olive oil

2 small yellow onions (or 6 green onions) minced  (or shallots)

4 Tbs raisins, plumped in hot water and drained (or red wine)

4 Tbs pine nuts, toasted (definitely toast)

Salt and fresh ground pepper to taste

PreparationRinse the spinach well and remove the stems. Place in large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted (just a few minutes). Drain well (squeeze gently) and set aside. Add olice to now-empty and dry pan and palce over medium heat. Add the onions and sauté until tender – about 8 minutes. Add the spinach, raisins and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

In italics are tweaks recommended by readers of Epicurious (where I found recipe) that I used for Rosh Hashannah. This is so much better when left to marinate at room temp for a few hours.

Zucchini "Pasta" with Lemon and Garlic

Zucchini "pasta" with lemon and garlic

Before Guests Arrive:

  1)In large frying pan, saute

8cloves galic, minced

1/2 tsp red pepper flakes

1/2 c. Olive oil

 2)  Prepare  2 large zucchini (run through GEFU cutter) lightly steamed in microwave

GEFU Spirelli Spiral Cutter

• $29.99 $28.99 

While Guests are Seated and Ready to Eat:

(As you flash stir fry these items, guests can be distracted by playing with and/or making jokes about  the Spiral Cutter)

Add to the seasoned  oil in frying  pan:

The prepared zuchinni

Finely grated zest of one lemon

3 T lemon juice

1/2 c. Fresh basil

1  c  fresh tomatoes, chopped

1/2 c white wine

salt and black pepper to taste

Moroccan stew

rosh hasahana dinner. 5774

Morrocan Stew

1/3 c. Olive oil

3 cups onions

2 cloves garlic

1tsp cumin

1 tsp turmeric

1tsp. Cinnamon

1/2 tsp cayenne pepper


Cook the items together and then add according to your taste the following vegetables

First:  carrots, acorn squash or sweet potato, eggplant

After they are well cooked, add :

Green or red pepper

Zucchini

Fresh tomatoes

1 and a half cup cooked chick peas

Cook only until these later additions look cooked but not overdone

Add 1/2 cup chicken broth or tomato juice

I also add Ras el Hanout, a pre packaged Morrocan spice blend that includes cardamom, ginger, anise  as well as the spices in the recipe