Stovetop Mushroom Lasagna from ba

  • 5 Tbsp. extra-virgin olive oil, divided
  • 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1″ pieces
  • 1½ tsp. tsp. kosher salt, plus more
  • 2 Tbsp. thyme leaves
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely grated
  • 2 Tbsp. all-purpose flour
  • 2¾ cups whole milk
  • Freshly ground black pepper
  • 1 lemon
  • ⅓ cup crème fraîche or thinned sour cream
  • 8 oz. regular lasagna noodles, broken in half
  • 4 oz. mozzarella, thinly sliced
  • Finely grated Parmesan (for serving)
  • Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  • Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  • Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of  mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  • Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna.

vegan steak by bish, bash, bosh

  • 1 1/2 c. vital wheat gluten
  • 2/3 c. pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1⁄2 tsp smoked salt
  • 1⁄2 tsp black pepper
  • 90ml water
  • a splash of oil
  • 150g chips per person, to serve

FOR THE MARINADE

  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

CAFÉ DE PARIS SECRET SAUCE

  • 2 large shallots
  • 3 garlic cloves
  • 20g fresh tarragon
  • 1 tsp capers
  • 11⁄2 tbsp olive oil
  • 500ml vegetable stock
  • 60ml white wine
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt

METHOD

  1. 1.STEAK METHOD 
     Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan 
     First make the steak | Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
     Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here) | For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture
     Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain and leave to cool for 5 minutes
     Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well coated | Leave to marinate for 20 minutes | While the steaks are marinating, make the Café de Paris Secret Sauce (see opposite)
     
     When you’re ready to cook the steaks place a sauté pan over a medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style
  2. 2.CAFÉ DE PARIS SECRET SAUCE METHOD 
     Saucepan | Liquidiser Prep the ingredients | Peel and thinly slice the shallots | Peel and finely 
     chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers 
     Put the saucepan over a medium heat | Add 1 tablespoon of the olive oil| Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally | Add the vegetable stock and simmer for 3–4 minutes | Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker
     Take the pan off the heat and set aside to cool to room temperature 
     
     Pour the sauce into the liquidiser and blend until smooth | Pour back into the pan and bring to a simmer | Stir through the remaining 1⁄2 tablespoon olive oil before serving

Tian by gabrielle hamilton


INGREDIENTS

  • 2 tablespoons unsalted butter
  • 3 medium Yukon Gold potatoes (about 12 ounces)
  •  Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion (about 12 ounces)
  • 2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
  • 1 pint yellow Sungold cherry tomatoes
  • ⅓ cup coarse bread crumbs

  1. In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  2. Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  3. Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  4. Peel the onion, then slice into even ¼-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  5. Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  6. Slice the zucchini into ¼-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  7. Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split — about 30 seconds — retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  8. Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  9. Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  10. Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  11. Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  12. With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

Seared Zucchini With Crispy Parmesan and Black Pepper, colu henry

  • 3 tablespoons olive oil
  •  Kosher salt
  • 1 ½ pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise 
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces freshly grated Parmesan or Grana Padano cheese
  • ¼ cup torn basil or mint leaves, or a combination
  •  Flaky sea salt (optional)
  1. Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
  2. While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
  3. Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella, melissa clark

  •  Extra-virgin olive oil, as needed
  • 4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
  •  Fine sea salt
  • ½ cup panko bread crumbs
  • ½ cup grated Parmesan
  • 4 anchovy fillets, minced
  • 1 garlic clove, finely grated or mashed to a paste
  • ½ teaspoon herbes de Provence or dried oregano
  •  Pinch of red-pepper flakes, plus more for serving
  • 4 ounces mozzarella, grated (about 1 cup)
  •  Black pepper
  • 3 tablespoons chopped, pitted black or green olives
  • 2 tablespoons torn basil or parsley leaves
  •  Lemon wedges, for serving
  1. Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
  2. Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
  3. Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
  4. When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
  5. Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

Creamy Farro With Crispy Mushrooms and Sour Cream alison roman

  • ¼ cup olive oil, plus more as needed
  • 4 medium leeks, white and light green parts, thinly sliced
  • 1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups)
  •  Kosher salt and freshly ground black pepper
  • 1 ¾ cups pearled or semi-pearled farro or barley
  • 4 cups vegetable broth or chicken broth
  • ½ cup finely chopped chives (from about 1 bunch)
  • 1 cup fresh dill leaves, coarsely chopped
  • 1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing
  •  Sour cream, for serving
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
  2. Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there’s another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
  3. Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
  4. Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
  5. Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

vegan meatloaf by Jill McKeever

1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen

Eggplant Tomato Pie from loversrecipes.com

  • 1 eggplant
  • 2 tomatoes, sliced
  • 1 onion, diced
  • 2 cloves garlic
  • Breadcrumbs
  • 1 egg
  • 1 tablespoon butter, melted
  • 1  tablespoon pesto
  • Cheddar cheese, shredded
  • Fresh parsley

Peel and cube eggplant, note do not boil, sautee,boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.

 

Strawberry avocado pasta salad from walmart

12 oz. Rotini
2 cups packed baby spinach
1 lb. strawberries sliced or chopped
4 mandarin oranges peeled, segmented
2 Avocados chopped
1 pear chopped
1 4 oz. pkg. macadamia nuts

Poppy Seed Dressing
1/2 cup canola oil
1/4 cup sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoon dry minced onion
1 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Add all of the Poppy Seed Dressing Ingredients to a medium bowl or measuring cup and whisk together with a fork. Chill at least 30 minutes up to 24 hours.
  2. Cook pasta according to package directions until al dente – don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl and toss with a little of the dressing to keep it from sticking together.
Serving immediately/within one hour
  1. Add all of the salad ingredients to the pasta. Add desired amount of chilled dressing and gently toss to combine. Serve immediately or chill one hour.
Serving later
  1. Add strawberries and Mandarin oranges to pasta and toss with half of the dressing, cover and refrigerate. When ready to serve, add pears, avocados, spinach, macadamia nuts, and remaining dressing. Toss to combine. Serve immediately.

 

Royal pasta dough from jamie oliver

400 g good-quality  00 flour , plus extra for dusting
75 g fine semolina
12 large free-range eggs
2 tablespoons extra virgin olive oil

  • THE DOUGH
    Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.ROLLING OUT
    Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.STAGE 1
    One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.

    STAGE 2
    Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.