Tag Archives: yellow squash

Potato, Spinach, and Summer Squash Gratin AND Becky’s Famous Roasted Asparagus!

My non-vegan friends are often curious about what I can and can’t eat.  “I’d miss eggs!”  “I couldn’t do without cheese!” are the most common responses.  I admit, the first month of being vegan, I did miss both.  But now with recipes like this, those cravings are a thing of the past.  I found myself drooling just now while editing the images for this post.

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Today’s post is based on this recipe from The Fat Free Vegan.  A few weeks ago, I made it very similarly to the original, subbing broccoli and kale for the broccoli rabe (because that’s what was in the fridge!).  It was love at first frittata-y, gratin-y, quiche-y bite, and I knew I’d found more than a recipe; I’d found a method I could apply to many of my former egg custard type recipes.  Oh stratas, how I’ve missed you!  Anyway, if you’re already vegan, you probably have what you need in your fridge.  Sub in whatever veggies you like/have on hand.  The potatoes make it hearty and filling, so I’d recommend keeping them to serve this as a main dish.

ingredients

For the Gratin:

  • 1 pound small red potatoes, cut into 1/2 inch cubes
  • salt and pepper to taste for each layer
  • a small package of baby spinach, blanched
  • 1 smallish yellow squash, cut into half-moons and steamed
  • 1 smallish zucchini, cut into half moons and steamed
  • 1 (12 oz) package extra firm tofu, drained but not pressed of all its liquid
  • 1/4 cup to 1/2 cup plain non-dairy milk
  • 1 clove garlic, minced or pressed
  • 2 TBSP nutritional yeast
  • 1 heaping TBSP potato or corn starch
  • 1/4 tsp onion powder
  • 1/8 tsp turmeric
  • 3/4 tsp salt
  • 1/8 tsp chipotle chile powder
  • 1 tsp dried basil or 2 tsp fresh chopped basil

For Becky’s Famous Roasted Asparagus:

  • 1 pound trimmed asparagus
  • cooking spray
  • sea salt

Preheat oven to 400F, and spray a 2 qt casserole or gratin dish.  Wash and cut the potatoes into 1/2 inch cubes and arrange in a single layer on a parchment- or silpat-lined baking sheet.  Bake for 20 minutes, stirring once after 10 minutes.  Remove from oven and set aside until ready to assemble your gratin.

chop and bake potatoes

While potatoes bake, cut squash into half-moons and steam until tender-crisp, about 5 minutes.  Blanch the spinach in boiling water until just wilted and drain.

slice and steam squash

In a blender, combine the remaining ingredients and process until smooth and pourable, adding additional non-dairy milk as needed.

tofu etc in blender

Assemble the gratin, starting with the potatoes.  Sprinkle with salt and pepper.

layer potatoes first

Next, layer on the spinach, season with salt and pepper.

layer blanched spinach

Then layer the squash on top of the spinach.  Separate by color if you like or mix them.  Again, sprinkle salt and pepper.

layer steamed squash

Pour the tofu mixture over the top, and using a spoon, gently move the veggies around without mixing the layers to allow the tofu mixture to get in between.  Smooth the top.

pour tofu mixture

Bake 40-50 minutes, until the liquid has thickened, feels firm and is golden brown on top.  Let it rest for 10 minutes before serving.

bake til firm and golden

While the gratin bakes, prepare Becky’s Famous Roasted Asparagus.  Lay trimmed asparagus in  single layer on a parchment- or silpat-lined baking sheet.  Spray with cooking spray and sprinkle with sea salt.  While the gratin rests, bake the asparagus for 10-15 minutes–until you can smell it and the tips start to brown.

spray, salt and roast asparagus

Serve up wedges of gratin with roasted asparagus on the side.  OMGosh, so, so yummy!  The smooth, gooey, almost cheesy texture and consistency of the gratin is very reminiscent of those eggy, custardy favorites.  The asparagus is a favorite around here, especially in the spring when it can be stalked and harvested in the wild in the fields between Becky’s and my house.  Her method also works with green beans (I added pressed garlic–yum!), and Brussels sprouts.

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My son, currently not-vegan, thought the squash version was better than the broccoli version and suggested it would also be yummy for breakfast.  And it was!  He had his with an over-easy egg and cheese on top, Michael and I enjoyed it as is.  (Michael’s with hot sauce, as usual!)

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What will be in your gratin/quiche/fritatta/strata?!

 

 

 

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Filed under breakfast, comfort food, dairy-free, dinner, Garden produce, Gluten-free, lunch, Potluck, recipe, Vegetarian

Whole Lotta Love Very Veggie Lasagna

Lasagna is popular around my house.  It’s one of those meals with a whole lotta love baked right in.  Where does that love live?  In the tomato-y sauce?  The savory fillings?  The cheese?  I worried a bit that the love came from the cheese, when I decided to make a vegan pasta.  Once assembled, baked and tasted…..no more worries!  All the love was still there.

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I gathered up a rainbow of veggies from my fridge, noodles, sauce and nutritional yeast and tofu for the spectacular roasted cauliflower “ricotta.”

ingredients

For the ricotta: (From a recipe in Appetite For Reduction)

  • 1 medium head of cauliflower, cut into 1/2 inch pieces
  • 1 pound extra firm tofu
  • 1/2 tsp salt (I used my current fav ingredient–truffle salt!)
  • 1/4 cup nutritional yeast
  • 2 TBSP lemon juice
  • freshly ground pepper to taste
  • cooking spray

For the rest of the lasagna:

  • Your choice of veggies that YOU like.  For example, I used:
  • 1/2 each 4 different colored bell peppers, rough chopped
  • 1 red onion, chopped
  • 1 small zucchini, chopped into quarter-moons
  • 1 small yellow squash, chopped into quarter moons
  • 2-3 cups assorted sliced mushrooms (I have button, cremini, and shitake)
  • 9-12 lasagna noodles, cooked according to package  (These rice noodles were more narrow than the noodles I usually use, so I needed 12 rather than the usual 9 to cover the width of my 9×13 pan for the three layers)
  • 1 quart prepared pasta sauce  (I used my zesty pasta sauce)
  • 1 package vegan alfredo sauce, prepared according to the package (optional)
  • veggie broth for sauteing veggies

Preheat oven to 400F.  Line a sided baking sheet with parchment paper or a silicon sheet or spray with cooking spray.

Prepare the lasagna noodles according to the package instructions, drain and set aside.

Prepare the vegan cheese sauce, if using, and set aside.

Chop the cauliflower into 1/2-ish pieces.

chop cauliflower

Place on prepared baking sheet, spray with cooking spray and sprinkle with 1/4 tsp salt.  Toss with your hands to distribute the salt evenly.  Spray with cooking spray one more time and spread in an even layer and bake for 10 minutes.

season and roast

Flip it with a spatula, and bake for an additional 15-20 minutes–until lightly browned, tender and yummy.

perfecty roasted

While the cauliflower roasts, drain the tofu, squeezing out as much of the moisture as you can.  Wrap in in a clean kitchen towel to squeeze out some more.  I’m learning that the key to tofu is getting it as dry as possible.

press moisture from tofu

Use your hands to crumble the tofu so it resembles ricotta.  Add another 1/4 tsp salt, the nutritional yeast, lemon juice and pepper. Mix and set aside.

season crumbled tofu

Remove the cauliflower from the oven and reduce oven temperature to 375 F.

Add the roasted cauliflower to the tofu crumble and mash it into the tofu with a fork or a potato masher.  (Steal a little taste here, this is yummy enough to eat by itself!)  Set aside.

mash cauliflower into tofu

Heat about 1/4 cup veggie broth in a large skillet.  Chop the veggies and add to the skillet.  Saute until they’re cooked to your liking.  I like them just getting soft, but with a little crispness left.  Aren’t all the colors pretty?  It’s super healthy to eat lots of different veggie colors.  Season with salt and pepper.

saute veggies

Add the mushrooms and cook til almost soft.  Add additional veggie broth as needed.

add mushrooms

Lightly coat the bottom of a 9×13 pan with cooking spray.  Spread 1/4-1/2 cup of the pasta sauce over the bottom of the pan.

spread sauce in pan

Stir the rest of the sauce into the veggies.

add sauce

Form a layer of noodles (3 or 4 depending on the size of the noodles) and top with 1/2 of the veggie-sauce mixture.

layer noodles and half veggie sauce

Form another layer of noodles and spread about 3/4 of the ricotta evenly over the top.

layer noodles and most of ricotta

Add one more layer of noodles and top with the other half of the veggie mixture and the remaining ricotta.

top with remaining ricotta

Cover with foil and bake for 20 minutes.

Remove foil and spread the vegan cheese sauce on top, if using and bake an additional 10 minutes.  Remove from oven and let rest for 10 minutes.

baked

Cut into the size pieces you want and enjoy!

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This lasagna is vegan, low-fat and gluten-free, due to the rice noodles.  No meat.  No dairy.  No gluten.  Very little fat.    Absolutely no loss of yum.  This is some seriously healthy, seriously yummy, whole lotta love lasagna.

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Even better the next day.  What veggies will be in YOUR lasagna?

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Filed under comfort food, dairy-free, dinner, Gluten-free, recipe, restaurants, Vegetarian

Zucchini Salad

Yup.  Another zucchini recipe.  If you garden and plant this very productive squash you’re probably thankful for another way to use it, possibly even excited!  If you don’t garden you might not understand the excitement, but you will love, love, love this salad: 

My favorite food blog (besides this one!) is A Full Measure of Happiness, written by a fabulous chica with food tastes very similar to my own.  ( I highly recommend you visit and subscribe!)  She posted this recipe for Grilled Zucchini Ribbon Salad and I knew I had to try it.  Being out of propane for the grill, I tweaked it a bit to make it work for the moment, but I think the ribbons are so beautiful, I plan to make it that way soon!  Mine turned out rather pretty and was uber-yummy!

  • 1 zucchini and 1 yellow squash (or 2 zucchini), cut into quarter moons
  • handful of parsley, chopped (about 1/4 cup)
  • 1/4 cup pecans, chopped and toasted (Lauren used walnuts.  I think pine nuts would be yummy as well!)
  • 1-2 tsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tsp grated parmesan cheese
  • sprinkle of garlic powder (or 1/2 clove, minced)
  • salt and pepper to taste

Toast the pecans in a dry skillet, stirring occasionally, until you start to smell them.  Remove from heat and set aside for the moment.

Saute squash in half of the olive oil until tender and browned just a bit.

Add the rest of the olive oil and lemon juice, stir to coat, and place in a bowl.

Add garlic, red pepper flakes and parmesan cheese. Toss together.

Add parsley and pecans.  Season with salt and pepper. 

Toss together to evenly distribute all ingredients.  Look at the pretty salad you just created!

Serve as a side dish or as a luncheon salad.  It is equally delicious warm, room temperature or cold, and is now one of my favorite ways to eat zucchini!  Yummy!  I used a couple small to medium sized squash, but you could make use of the big ones that get away from you if you seed them first. 

The leftovers held their texture well, so I’m thinking this would be an excellent potluck, picnic or camping cook-out sort of salad!  Yup, I could see sitting around the campfire enjoying a nice serving along with a glass of crisp and cold white wine….how ’bout you?!

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Filed under Garden produce, Potluck, recipe, salad, side dish, Vegetarian