Tonight's dinner consisted of garlic rolls, a sauteed turnip raab dish and baked ziti - all vegan, all lovely.
For the garlic rolls, I used premade Trader Joe's pizza dough, rolled out and spread with earth balance and crushed garlic - I rolled em, sliced em and topped with more of the filling goodness and a good few shakes of oregano. They were baked at 400 for 15-20 minutes.
Turnip raab - sauteed in olive oil, a lot of garlic and a few crushed red pepper flakes, with julienned sundried tomato strips, sliced almonds, lemon juice & braggs. Still a tad bitter, but still a fine side dish.
For the faux ricotta - use a silken tofu~ I use Mori-Nu extra firm silken.
Faux cheese ready to be used.. my lasagna/cheese filling recipe has been altered from this recipe I picked up last fall on vegweb.com.
Plus the extra treat of FYH mozzerella:
Yeah this is just pasta and tomato sauce - but I tell you, it's the best pasta sauce I've ever made!! It's a cremini mushroom herb sauce with a bit of sundried tomato - just sweet enough to be so good I passed on the baked ziti and ate this for dinner. I need to make this again asap.
Right before baking..layers of sauce/ziti/"cheese"/sauce/ziti/veggies/sauce , and so on..
The veggie part consisted of roasted balsmic/braggs/garlic tofu, red pepper, green pepper & cremini mushrooms. I cooked it for 25 minutes, covered in foil, then removed the foil and cooked for an additional 15 minutes - all at 425, broil if need be at the end.
Hot out of the oven..Vegan baked pasta dishes were one of the first times I got right as an aspiring cook, and really, they're not difficult at all - so try them and enjoy! My Italian roots are most recently from Brooklyn, tracing back on one side to Sicily, and the other to an unknown area in Italy which traces farther back to Malta. To note, I've been to Italy & down to Sicily, yet I was sick and couldn't eat, what a shame. Bruschetta was enjoyed in Rome, and that was it.