Things to make with Week 11

RECIPE 1
Heirloom Tomato Lasagna with Zucchini "Noodles"





1 ginormous zucchini
4 hierloom tomatoes
1/4 onion, thinly sliced
1 cup marinara sauce
1/3 breadcrumbs

Vegan Ricotta Filling:
1 block extra-firm tofu, cubed
2 cloves garlic, rough chop
1 tsp. miso
1 Tbsp fresh basil
1 tsp. oregano
1/4 tsp. black pepper
1 tsp. salt
juice of 1 lemon
1 Tbsp. olive oil
1/3 cup soy milk
Using a mandoline slicer or knife cut zucchini in very thin slices, lengthwise.
Make ricotta filling in food processor, combining first 9 ingredients, and slowly adding the soy milk to the right consistency.
Use cooking spray on a lasagna pan and layer "noodles" along the entire bottom. Top with 1/3 of the ricotta, slices of tomato, and onion. Repeat layers of zucchini, ricotta, tomato/onion ending with ricotta. Spoon marinara around the perimeter of the pan to keep moist. Top with breadcrumbs. Bake for 20 minutes with foil on at 375, plus 5 minutes without foil to brown crumbs.

This can be eaten raw, and with some delicious heirlooms don't put it past you. For a totally raw dish skip the breadcrumbs and either skip the marinara or make a raw version.

Raw marinara:
2 cups fresh tomatoes, chopped
1 clove garlic
1/4 cup fresh basil leaves
1/4 cup olive oil
juice of one lemon
1 tsp. oregano
1/2 tsp. rosemary
1 tsp sea salt
sun-dried tomatoes
Combine first 7 ingredients in the processor by combining until smooth. Add in sun-dried tomatoes to absorb and thicken the sauce.

This turns out to be a good dish to make when a) you're sick of pasta, and b)you have a boatload of squash and need to put them somewhere. The thin slices of zucchini replicate the texture if not taste of pasta and you can fool yourself with some breadcrumbs in place of parm. If you make this, you may find yourself eating lasagna from top to bottom.

Deliciousness: 5 points
Ingredients from share: 5 points
Originality: 4 points, adapted from Ani Phyo's Raw Food Kitchen, Italian Rawzania (I just got that)
Documentation: 5 points
19 points






RECIPE 2
Seitan Boneless Buffalo Wings
Cut the "Wheat Meat" into wing-size pieces, spray grill pan and grill for a couple minutes each side.
Toss in 1/2 cup Frank's Buffalo Wing Sauce. Serve with carrots, celery, ranch, or blue cheese dressing

Deliciousness: 3 points, Good but nothing beats the wing sauce with the butter.
Ingredients: 1 point
Originality: 5 points
Documentation: 4 points
13 points

















Recipe 3
Kasha Stuffed Peppers with braised red cabbage




4-5 medium bell peppers (any color)

Kasha Stuffing:
1 Tbsp olive oil
1 cup onions, diced
1/2 cup celery, diced
2 garlic cloves, minced
3/4 cup buckwheat groats (kasha)
1 1/4 cups water or veg. broth
2 Tbsp. red wine
1 Tbsp. soy sauce
2 cups sliced mushrooms
2 cups chopped cauliflower
1 tsp. rosemary
1/2 tsp. salt
pinch black pepper
1/2 cup parsley, chopped
2 Tbsp. fresh dill, chopped
Slice peppers lengthwise, remove seeds, and place cut side down on sprayed baking sheet, 400 degrees, 15-20 minutes. Remove from oven and flip over to stop cooking, set aside.
Meanwhile, in another land, heat oil in skillet over medium heat. Add onions, celery, garlic and cook 5 minutes. Stir in kasha and cook 2 more minutes, stirring constantly. Add water, wine, soy, mushrooms, cauliflower, rosemary, salt, pepper and bring to a boil before reducing heat, covering, and simmer until liquid is absorbed (20 minutes). Stir in parsley and dill after removing from heat. Mound pilaf into each pepper.



Cabbage Braised in Red Wine

On low heat, warm 2 Tbsp. olive oil in soup pot, add 1 cup chopped onions and cook for 5 minutes. Increase heat to medium high and add cabbage, stir for 2-3 minutes. Add 1 1/2 cup of grated apples, 1 cup red wine,1/2 cup balsamic vinegar, 1/2 tsp dried thyme, 1 tsp. salt, 1/4 tsp black pepper, 2 Tbsp. raisins and stir until liquid simmers. Cover and simmer about an hour, stirring every 15 minutes.



Deliciousness: 5 points. The herbs really kick this up into the great category. The extra vegetables in the pilaf are full of flavor too
Share Ingredients: 3 points
Originality: 0 points, taken from the Moosewood Restaurant, Cooking for Health, Kasha Stuffed Peppers and Cabbage Braised in WIne.
Documentation:3 points
8 points










What Recipe 4 looked like:
Homemade pizza dough made into
1. Fresh Farmshare Mozzarella Pizza
2. 1/2 Smart Sausage Italian flavor & 1/2 Pepperoni Stromboli with Spinach