My friends at VeganGR are pretty rad. From time to time they help me with content on this blog which is a life-saver really. Here’s a post that will help you with the fall chill.
It’s no secret that we’re big fans of Isa Chandra Moskowitz’s The Post Punk Kitchen and her cookbooks. One of our favorites is Appetite For Reduction. There are 125 low-calorie vegan recipes in it. The best thing we’ve found about these recipes is that none of them feel like diet food. Each dish is a fully satisfying meal.
One of the easiest (and delicious) meals to make is the Lasagna with Roasted Cauliflower Ricotta and Spinach. This recipe is super easy, very forgiving, and a great one-dish meal. This has been a wonderful dish to share with non-veg friends, as it always gets rave reviews. It’s also easy to modify and add your own touch. You could add vegan sausage, other veggies, vegan mozzarella cheese, or whatever you can dream up!
Here is the version I made last week:
For the Roasted Cauliflower Ricotta:
1 medium-size head cauliflower, chopped into 1/2-inch pieces
2 t. olive oil
1/4 t. salt
1 pound extra-firm tofu
1/4 cup nutritional yeast flakes
2 pinches of citric acid
2 T. of water (normally you can skip this and the citric acid and just use 2 T. of lemon juice, but I was out)
Ground black pepper to taste.
Roast the cauliflower in the oven by tossing it with olive oil and salt and laying it down on a pan with parchment paper. I like mine dark so I turn my oven up the highest it will go and let it stay in the oven until pieces start to char. I toss it a few times during this process.
When it’s done, I pull out the food processor and give the roasted cauliflower just a few pulses to break it down some (don’t over chop – you don’t want it to be too small). Then I mix that together with all the other ingredients to create the ricotta cheese layer. I usually end up adding a few extra pinches of salt till I have it tasting how I want it. This ricotta recipe is a great addition to any pasta dish – it doesn’t have to be used solely for this recipe!
For the Red Sauce:
There’s a recipe in the book to make your own, but I was lazy and used a jar of G.B. Russo’s Fire Roasted Eggplant and Zucchini sauce. Whatever your favorite is will do!
For this part you’ll need lasagna noodles and about a cup of fresh spinach.Put a small amount of sauce in the bottom of your pan. Just enough to get it wet. Then repeat this 2 times.
- Lay your noodles. I used No Bake Whole Wheat Lasagna noodles by Delallo.
- Put down 1/3 of your ricotta mix
- Cover that with a layer of spinach.
Top that with one more layer of noodles and a little sauce. Normally I sprinkle some black olives over the top to give it some saltiness (per Isa’s instructions in the book), but on this round I was out, so instead I saved a bit of the ricotta mix and put a little of that down for my top layer.
Bake for 40 minutes on 350 and you’re done!