I made up this sandwich spread as an healthier alternative to canned tuna. Surprisingly, it tastes like the sea and a bit like fish thanks to the addition of seaweed.
1 15 oz can of chickpeas, drained. Or 2 cups of cooked chickpeas
1/2 small yellow onion, chopped
2 tbs of roasted, shredded seaweed (nori)
1 tsp lemon juice
1 tsp celery seeds
1 tsp old bay seasoning
1 tbs of soy mayonnaise
Combine all the ingredients in a food processor. Run until the mixture has the consistency of a thick paste. Spread generous amount on a sandwich just like you would tuna salad. Makes 3-4 servings.
According to Nicki, each serving is 180 calories (for those of you watching your weight).
Monday, May 28, 2012
Felix's Lasagna
Felix couldn't get enough of this, had it for dinner last night, and more for lunch and dinner today. Don't tell him, but it has a lot of veggies in it! Use a deep lasagna pan if you can.
2 medium onions
2 medium carrots
2 medium zucchini
(Optional: 1-2 cups frozen chopped spinach; I forgot to add it this time and the pan wasn't big enough anyway)
8 fat garlic cloves
1 large can (28 oz/794g) chopped tomatoes
1 can tomato paste
2-3 Tbsp vegetable bouillon powder or 2 cubes
1 Tbsp dried basil
Fresh rosemary, a few leaves
1 package Yves ground round (vegetarian ground beef)
2 cups non fat cottage cheese
1 8-oz package soy mozzarella, grated
1 or 2 eggs
Grated Parmesan (the stuff in the green container is fine, or the "real" stuff if that abhors you)
PREP:
In Cuisinart fine-chop 1 onion, Sauté with 1 Tbsp olive oil, add 2 of the garlic cloves, pressed.
Add tomato paste & 1 Tbsp vegetable bouillon/1 cube.
In Cuisinart blend tomatoes, add to pan. Lid & simmer.
In Cuisinart fine-chop second onion with rosemary. Sauté with 2 Tbsp olive oil in Dutch oven, add the 6 garlic cloves, pressed.
In Cuisinart grate carrots & zucchini, add to onions. Sauté til softened a bit. Add dried basil, rest of vegetable bouillon, ground round, a bit of water for moisture.
In a bowl, combine cottage cheese, egg, 2/3 of the mozzarella and some Parmesan.
Set aside 2 cups of the tomato sauce, add the rest to veggies.
Boil lasagna noodles about 5 mins to soften & speed up baking time.
ASSEMBLE:
In this order: 1 cup tomato sauce, 1 layer of noodles, half of veggie mixture, half of cheese sauce, layer of noodles, other half of veggie mixture, rest of cheese sauce, last layer of noodles, rest of tomato sauce, rest of grated mozzarella and a bit more Parmesan. Bake @ 350 F for about 40 mins.
2 medium onions
2 medium carrots
2 medium zucchini
(Optional: 1-2 cups frozen chopped spinach; I forgot to add it this time and the pan wasn't big enough anyway)
8 fat garlic cloves
1 large can (28 oz/794g) chopped tomatoes
1 can tomato paste
2-3 Tbsp vegetable bouillon powder or 2 cubes
1 Tbsp dried basil
Fresh rosemary, a few leaves
1 package Yves ground round (vegetarian ground beef)
2 cups non fat cottage cheese
1 8-oz package soy mozzarella, grated
1 or 2 eggs
Grated Parmesan (the stuff in the green container is fine, or the "real" stuff if that abhors you)
PREP:
In Cuisinart fine-chop 1 onion, Sauté with 1 Tbsp olive oil, add 2 of the garlic cloves, pressed.
Add tomato paste & 1 Tbsp vegetable bouillon/1 cube.
In Cuisinart blend tomatoes, add to pan. Lid & simmer.
In Cuisinart fine-chop second onion with rosemary. Sauté with 2 Tbsp olive oil in Dutch oven, add the 6 garlic cloves, pressed.
In Cuisinart grate carrots & zucchini, add to onions. Sauté til softened a bit. Add dried basil, rest of vegetable bouillon, ground round, a bit of water for moisture.
In a bowl, combine cottage cheese, egg, 2/3 of the mozzarella and some Parmesan.
Set aside 2 cups of the tomato sauce, add the rest to veggies.
Boil lasagna noodles about 5 mins to soften & speed up baking time.
ASSEMBLE:
In this order: 1 cup tomato sauce, 1 layer of noodles, half of veggie mixture, half of cheese sauce, layer of noodles, other half of veggie mixture, rest of cheese sauce, last layer of noodles, rest of tomato sauce, rest of grated mozzarella and a bit more Parmesan. Bake @ 350 F for about 40 mins.
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