Well, this past Tuesday was my last day at The Fair, teaching healthy cooking on stage. Videos will be on the Chef Marian YouTube Channel. In the meantime, enjoy a ‘taste’ of last years’ show.
We were very lucky this year to have Craig Vollgraff, from Majestic Video Productions shoot all four shows. So there will be plenty for you to watch, plenty for you to learn since on each show I featured at least one other Chef or Cook, giving you a much larger perspective than just mine!
Now I just have to buckle down, and get into ‘editing mode’, to get these all scripted, cut up and posted on YouTube just like last year! No doubt, I am highly motivated! lol
These are the final Fair Recipes. First, from your very own Chef Marian (very Vegan Lasagna). From Vegan Expert Tracy Childs and Veg-Appeal (Lazy Lasagna) and San Diego Foodies member Malissa Callahan (Northern Bean and Spinach Dip). Tracy also gave us a vegan Parmesan “cheese” that was absolutely YUM!
Rock on my friends! These are all great for Meatless Monday!
Happy Eating,
Chef Marian
Very Vegan Lasagna
Ratatouille: 2 onions, 2 red peppers, 4 tomatoes, 2 zuchinni (cubed), 2 eggplant (cubed)
Mushrooms and Onions Cooked together
Daiya Cheddar (made from soy)
Daiya Mozarella (made from soy)
Tomato Sauce
Lasagna Noodles
Now, there is some discussion about whether or not to cook each ingredient separately, but that will come in my next blog about Ratatouille!
Make your noodles al dente (to the tooth). You never want to over cook pasta, just slightly under. Then like a regular lasagna, layer sauce, then noodles, then one item like the Ratatouille, then cheese or vegan cheese, then noodles in the opposite direction, (or as I prefer, weave your pasta a second way going over and under the original strips), add some sautéed mushrooms and onions, cover with sauce and cheese or vegan cheese, 350 for an hour, let rest before you serve, and you’re good to go!
Northern Bean and Spinach Dip
2 Tbsp olive oil, divided
2 cloves garlic, minced
2 (6 ounce) bags baby spinach
1 (15 ounce) can white beans, drained and rinsed, or 2 cups cooked white beans
1 1/2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon black pepper
In large skillet or pot, heat 1 tbsp olive oil over medium heat. Add garlic cook until fragrant, about a minute. Add spinach, cook until wilted, 2 or 3 minutes. Remove spinach mixture from heat, allow to cool a few minutes. Combine remaining tbsp of olive oil, spinach mixture, beans, lemon juice, vinegar, salt, and pepper in blender or food processor. Blend to smooth puree texture. Transfer to serving bowl. Serve with pita chips or veggies.
Serves 6
And for the grand finale, both Chef Marian’s and Tracy Childs’ Vegan Lasagna’s were both tasted. It was a 50/50 split. Most people said they both were good.
So here’s Tracy’s recipe. If you go on her Veg-Appeal site (link is above) you will see step by step pictures of her putting the lasagna together!
And don’t forget, both Chef Marian and Tracy Childs are available for classes.
We both stress healthy eating. And I highly recommend Tracy’s upcoming classes for people that have recently found out they have cancer.
My last tip? Disease can’t grow in an Alkaline Body! Keep yourself full of fruits and vegetables! And don’t forget your water! lol
Lazy Lasagna
10 – 16 oz bag of chopped frozen spinach or 3 pounds fresh (rinsed and chopped)
1 pound firm reduced-fat tofu, mashed
4 cloves of garlic, chopped
1 tspn salt
2 29 ou. plain or low fat tomato sauce
1 lb. dry whole wheat or rice lasagna noodles
3 cup veggies (grated carrots, mushrooms, chopped broccoli/bell peppers and/or sliced zucchini)
Tspn dried basil or 10 fresh leaves, chopped
1 tspn. dried oregano
1/4 cup dairy free parmesan cheese or substitute 1/2 cup nutritional yeast
1 cup shredded follow your heart Vegan Mozzarella Cheese
Pre-heat oven to 375 degrees.
Mix together spinach, tofu, garlic, nutritional yeast and salt. You can add 2-3 tsp’s of nutritional yeast and a sprinkling of basil and oregano.
Build your lasagna as above. Start with half of the spinach/tofu mixture and layer pasta, sauce, veggies, and spices. Continue layering. Your top layer is sauce and Parmesan ‘cheese’.
Cover tightly and bake for 1 hour. Cool before serving.
Adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard and Jennifer Reilly, RD
Parmesan “Cheese”
. 1/2 cup almonds (raw or unsalted roasted)
. 1/2 cup nutritional yeast flakes
. 1 teaspoon onion powder
. 1 teaspoon garlic powder
. 1 teaspoon salt
- Grind all ingredients in blender or Vita-Mix
- Store in the refrigerator.
- This is a wonderful substitute for any Parmesan uses!
In case the link isn’t enough, here’s Tracy’s contact info:
Tracy Childs
FFL Instructor | Co-Founder Veg-Appeal