vegan caprese baked pasta

So, somehow this post went live while I was halfway through typing up the recipe.  Not cool.  No clue what happened.

Apologies if you were confused on where the rest of the post was.

I thought it would be nice if I shared the entire recipe and not just steps 1-4.

Because you are going to WANT this recipe.  Actually, I think you NEED this recipe.

It's incredibly easy to prepare, creates a decent amount of leftovers, and is out-of-control comforting.  Even on a hot summer night you will want this baked pasta for dinner.

Making your own sauce is highly recommended and much easier than it sounds.  The only problem is you will never enjoy another store-bought sauce again.  

Sorry?

I've always loved how easy the no-boil lasagna is to use but never ever thought to try the same thing with spaghetti noodles.  When Ashley posted a baked pasta recipe recently I about fell over.  No noodle cooking?  All in one pan > in the oven >  then into my mouth?  Where do I sign?

However, in this version I did a few things differently.

I decided to make it more of a layered dish and wanted to keep it vegan.  My mouth was set on "caprese" flavors, so I racked my brain on how to create a sort of vegan-mozzarella.  I layered the sauce and noodles then topped the last layer of sauce with creamy tofu after blending it with just a few simple ingredients.

I would say it landed in between ricotta + fresh mozzarella, with a texture nearly identical to ricotta.  I added a little tahini + nutritional yeast for a bit of nutty flavor as well as garlic, salt, and pepper. 

The final outcome exceeded my expectations.  The sauce + noodles formed a thick + doughy texture that I just couldn't get enough of.

The tofu turned to a light golden brown and firmed up quite a bit while the center remained soft and ricotta-like.

Fresh tomato + basil to top in true caprese fashion.

I just couldn't get over the flavor + texture from each bite.

My mouth was pin-balling back and forth.  Flavor!  Texture!  Flavor!  Shovel more food into my mouth!

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inspired by: {never}homemaker's Skillet-Baked Cappellini Pomodoro

Vegan Caprese Baked Pasta gluten-free, vegan // yields 4 servings

• 8-10 oz spaghetti noodles, gluten-free if needed - I like Lundberg's
• 5-6 cups thick marinara sauce, if using that recipe double it
• 1, 8oz package extra firm tofu, drained
• 1 clove garlic
• 1 tablespoon tahini, or cashew butter
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large tomato, sliced
• handful of basil, chopped

1. Preheat your oven to 350* F.
2. Slice the tofu into 4 slabs and gently squeeze each between a dry kitchen towel to remove some of the moisture.  
3. Place garlic clove in your large food processor and turn on to chop.  Scrape the sides of the bowl.
4. Add in the tofu, tahini, nutritional yeast, salt, and pepper and turn the processor on for about 15-20 seconds until fully combined and paste-like.
5. Coat the bottom of a 10-12-inch oven-safe pan with marinara sauce.  ~1 1/2 cups of sauce
6. Gather half of the spaghetti noodles and break them in half then spread in an even layer over the sauce.
7. Cover with another layer of sauce, then spread the other half of the noodles.
8. Add one more layer of sauce with a little extra on this layer, making sure the pasta is fully covered.
9. Form small patties with the tofu mixture [about 1/2-inch thick and 2-inches wide] and place directly on top of the sauce filling up the pan.  The tofu mixture is very soft/mushy and will stick to your hands.  It's fine if they're not all uniform.
10. Cover with foil and bake for 20 minutes, then remove the foil and bake uncovered for 10-20 minutes longer, until the pasta is tender and the tofu is starting to brown on top.  Mine took 35 minutes total.
11. Remove from the oven and set your broiler on low.  
12. Place the tomato slices over top and then place under the broiler for about 2-5 minutes until the tofu turns a light golden brown.
13. Remove from the oven, top with basil, and serve hot.

notes/substitutions:  Every time I make marinara sauce it's loosely based off the recipe linked above.  Sometimes I throw fresh herbs in the mix, sometimes I use fire roasted tomatoes, etc.  It has yet to disappoint.  For this rendition: I used 2, 48oz cans of tomatoes [1 fire roasted, 1 whole peeled] and included all of the liquid instead of draining.  I also used about 1/4 cup of tomato paste, dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe].  I let everything simmer for 1 ½ hours and gently mashed it with a potato masher.  If you have neither tahini or cashew butter I would recommend 2 teaspoons of olive oil instead.  

Leftovers are calling my name.  Possibly cold for breakfast.  Super fancy. 

Hope you enjoy this dish as much as we did!

Ashley

southwestern potato salad

You are about to become the talk of your next dinner party cookout when you show up with this potato salad.

Here's why:

1. sweet potatoes
2. no dill
3. no mayo
4. delicious zesty flavor

This idea came to me after noticing I like to eat cold sweet potatoes.  I typically steam a big batch of cubed sweet potatoes each week and incorporate them into lunches.  But lately, those cubes have been going straight from the fridge into my mouth.

So then I got to thinking.  Hmmmm, cold sweet potato salad?

Ohhh yaaaah.  It's happening.

This potato salad has crunch + chew in all the right places and a big burst of freshness from the herbs.  I used fresh parsley + oregano to top each serving, as I pretty much despise cilantro.

Keep this in your fridge for weekday meals + snacks or dish out to a large crowd.  It will feed a boatload of people.

And serving out of brightly colored salsa bowls is highly recommended.

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Southwestern Potato Salad gluten-free, vegan // yields 6-8 large servings

For the salad:

• 2 lbs sweet potatoes, chopped into 1-inch cubes
• 1 3/4 cups cooked black beans, rinsed + drained
• 2 bell peppers, chopped
• 1 1/2 cups chopped red onion
• 1 1/2 cups sweet corn
• 2 cloves garlic, minced
• 1/2 tablespoon safflower oil
• salt + pepper
• lime wedges + fresh parsley/oregano/cilantro, to top

For the dressing:

• 1/3 cup extra virgin olive oil
• 2 1/2 tablespoons lime juice
• 2 tablespoons lemon juice
• 3-4 teaspoons chipotle adobo sauce*
• 1 1/2 teaspoons lime zest
• 1 1/2 teaspoons pure maple syrup, or honey
• 1 teaspoon dried oregano
• scant 1 teaspoon cumin
• 1/4 teaspoon salt + pepper

1. Add dressing ingredients to a jar and shake vigorously until fully combined.  Set aside.
2. Add water to a large pot and bring to a boil.
3. Add chopped potatoes to the pot of boiling water and boil for about 8-12 minutes until just tender.  Do not overcook.  Taste-test a few cubes for doneness.  
4. Pour potatoes into a large colander and rinse with cold water for ~1 minute to stop the cooking.
5. While the potatoes are cooking, heat a medium pan over medium heat with 1/2 tablespoon oil.
6. Once hot, add the onion and a large pinch of salt to the pan and cook for 3-4 minutes, stirring frequently.
7. Add the garlic and stir for 30 seconds then add the corn and cook for about 6-8 minutes, stirring frequently, until the corn starts to slightly brown and the onion is soft.  
8. Remove from heat and pour onto a plate to cook for a few minutes.
9. Empty the sweet potatoes, black beans, bell peppers, and corn mixture into a large bowl.
10. Pour about 3/4 of the dressing overtop and gently toss to coat.
11. Place in the fridge [uncovered] until fully chilled and then cover until ready to serve.
12. Gently stir the mixture, then taste and add more dressing, salt, and pepper if needed and stir again to distribute.
13. Place in individual bowls or in a large serving dish and top with fresh parsley, oregano, and/or cilantro.  Serve with lime wedges on the side.

notes/substitutions:  *The adobo sauce gives this dish a nice smoky flavor and adds heat.  If you can't find it or can only tolerate a mild spice I would add something like a mild chipotle powder to recreate the smoky flavor.  Chipotle adobo sauce is typically found in the ethnic aisle of your grocery store in a small can.  It's important that the potato cubes are as close to the same size as possible to ensure even cooking.  Adding fresh herbs at the end really helps this dish pop.  Before adding more salt and pepper I like to let the dressing soak into the potato salad as the mixture chills in the fridge.  Once chilled, I taste and then add more salt + pepper as needed.  Add cayenne for an extra pop of spice!

It's about time potato salad got a face lift, don't you think?

Ashley

Berry Firecracker Popsicles

Who doesn't love a popsicle?

Especially when the sun is shining and temps are above 90 degrees.

Popsicles are one of the best summer treats no matter your age.

They are also one of the easiest treats to make.  All you'll need is a blender and a popsicle mold.  But really, you can even do without the popsicle mold if you have a few small paper cups.  Pour the mixture in, place a stick for the handle, freeze, then peel the paper cup away once frozen. 

Super simple!

Growing up, I would have to say my very favorite popsicle was the firecracker popsicle.  The electric blue raspberry layer was my favorite.

If only blue-raspberry was an actual fruit...

I went a little more au naturale with these popsicles using just a handful of ingredients and minimal sweetness.

You know, instead of this: water, high fructose corn syrup, corn syrup, sugar, contains 1 percent or less of the following: dextrose, malic acid, guar gum, citric acid, raspberry juice concentrate, lemon juice concentrate, cherry juice concentrate, modified cellulose, natural and artificial flavor, locust bean gum, red 40, blue 1. 

Not that I would deny an old school firecracker popsicle if someone handed it to me on a hot day.  I would definitely eat it.

But these are a fantastic alternative and a simple recipe to have the kids help with.

The addition of coconut water makes these pops extra hydrating!  Perfect for those scorching summer days.

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Berry Firecracker Popsicles gluten-free, vegan // yields 4 popsicles

Strawberry Layer:

• 1 cup hulled strawberries, partially frozen
• 1 1/2 teaspoons agave, or honey
• 1/4-1/2 cup coconut water

Blackberry Blueberry Layer:

• 1/2 cup blackberries, partially frozen
• 1/2 cup blueberries, partially frozen
• 1 1/2 teaspoons agave, or honey
• 1/4-1/2 cup coconut water

Lime Layer:

• 1 1/4 cups crushed ice
• 1/2-3/4 cups coconut water
• 3 tablespoons lime juice
• 1 tablespoon agave, or honey
• 1 1/2 teaspoon lime zest

*You want to start with berries that are either frozen then half thawed, or fresh and then half frozen.  Either way works!

1. Blend the strawberry layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.  You want the mixture as thick as possible for all of the layers.
2. Empty into a bowl or glass and for about 30 minutes until starting to thicken. 
3. Rinse your blender then blend the blackberry/blueberry layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.
4. Place in a bowl in the freezer for about 30 minutes until starting to thicken. 
5. Rinse your blender then blend the lime layer ingredients in your blender, using the least amount of coconut water to reach a smooth consistency.  Taste and add more sweetener if desired.
6. Place in a bowl in the freezer for about 30 minutes until starting to thicken. 
7. After all mixtures have thickened [You are trying to reach a texture where you can spoon the layers on top of one another without them mixing.  Like a thick slushy.] spoon the strawberry mixture into your popsicle molds first about 1/3 of the way up.  Tap on the counter to level.
8. Spoon in the lime mixture next making sure there are no air pockets [lightly poke with the top end of the spoon to help fill gaps] then top with the blackberry/blueberry layer and level off the top.  
9. Place popsicle sticks in the ends [should be thick enough that they remain standing] and freeze until solid.  ~4-5 hours.
10. Serve once frozen.

*Since popsicle mold sizes greatly vary you may need more of less of each mixture to fill your molds.  

*For a creamier version use full fat or light canned coconut milk instead of coconut water!

If you want a bunch of these on hand for a party or holiday, like July 4th, here's what to do: make 1 batch of popsicles, then remove them from the molds and wrap in parchment paper, then place on a baking sheet in your freezer, make another batch, and repeat, continuing to stack them on the baking sheet wrapped in parchment...remove the parchment paper + serve!

Ashley