ב"ה
Over פסח (Pesah -- Passover), I get pretty creative. This is because 1) we can't eat "WROBS" (Wheat, Rye, Oats, Barley and Spelt) unless they are baked into matza and 2) I have the kitchen to myself.
This Pesah, I decided to try my hand at corn bread. I went out to find corn meal and could only find corn grits, so I tried making corn bread from grits. It was ok, but if I had had to do it again, I would have soaked the grits overnight. I then found gluten/wheat free corn meal (not, mind you, that there is wheat in corn meal, but regular corn meal is sometimes manufactured in the same facility as wheat) and I made some corn bread with cornmeal and almond "milk".
So last night, after I also finally found some soy yogurt without added sugar (I've been going through tons of it since I first found it), I decided to try making corn bagels. Yes, I know, it's after Pesah, but I had some time and freedom to "patchke" (from Shelly Posen's 'GLOSSARY of Hebrew and Yiddish' : patchke: fuss, bother) in the kitchen even though my parents are home. So, I took one cup of cornmeal, 1/2 cup soy yogurt, 1/2 cup almond "milk" in a bowl. I blended it together with some stevia and cinnamon (you can spice to taste, I like my corn bread with cinnamon). Then, to help it hold together, I added sorghum flour, 1/8 cup at a time (I needed 1/4 cup, but you might need more). Then I shaped the dough like a bagel (I started small and ended up big) and dropped into boiling water -- I boiled the bagels in water for a few minutes, removed with a slotted spoon and put it on a cookie pan lined with no-stick aluminum foil, sprayed with a bit of olive oil. I baked them in the 350 degree oven for an hour and 20 minutes.
I loved the way they came out -- I hope you do too.
Tuesday, April 17, 2012
Friday, February 3, 2012
If You Love Brownies like I Love Brownies, Oh, Oh, Oh What a Snack!
ב"ה
For some reason, I was in the mood for brownies this week (it might have had something to do with Dr. Oz having a brownie that I can't eat (it has whole wheat flour -- I can only eat sprouted wheat). So I decided to get a recipe that I could use as a guide. It was a pretty standard recipe, but I changed it (I don't even know where I got the recipe and I just jotted some notes down), and this is what I did:
I took 1/2 cup of organic natural (the only ingredients in this peanut butter are peanuts and salt -- if you, or someone you might give the brownies to, is allergic to peanuts, you can use almond or cashew butter) -- and put it in the top of a double boiler to soften a bit. In the meantime, I put 1/2 cup each of almond and sorghum flours, 2/3 cup of all natural cocoa powder, stevia equivalent to 1 cup of sugar, 1/4-1/2 cup chopped nuts of your choice (I used pecans this time). Then I added the somewhat softened peanut butter (I use chunky organic from Shop-Rite) and then added 1 cup of almond "milk" (unsweetened Almond Breeze Vanilla) and 1-2 teaspoons of vanilla (all natural, alcohol free, optional). Stir until everything is blended.
Line an 8"x8" pan with non-stick aluminum foil or regular foil and parchment paper and pour the batter in and even it out. Put in the oven at 245 degrees for about 2 hours or under baked through. In the meantime, to make the frosting, take 3-6 Tablespoons peanut butter in the top of the double boiler, add stevia equivalent to 1/2 - 1 cup sugar (to taste) and 1-3 Tablespoons cocoa powder. Blend together while it's over the boiling water of the double boiler and add almond milk as needed (by the tablespoon or 1/8 cup) to make it spreadable. When you take the brownies out of the oven, before they cool, spread the frosting evenly on the brownies. When they cool, cut into 16 squares (4 x 4) and enjoy. (I put them in a container in the refrigerator so they wouldn't spoil).
For some reason, I was in the mood for brownies this week (it might have had something to do with Dr. Oz having a brownie that I can't eat (it has whole wheat flour -- I can only eat sprouted wheat). So I decided to get a recipe that I could use as a guide. It was a pretty standard recipe, but I changed it (I don't even know where I got the recipe and I just jotted some notes down), and this is what I did:
I took 1/2 cup of organic natural (the only ingredients in this peanut butter are peanuts and salt -- if you, or someone you might give the brownies to, is allergic to peanuts, you can use almond or cashew butter) -- and put it in the top of a double boiler to soften a bit. In the meantime, I put 1/2 cup each of almond and sorghum flours, 2/3 cup of all natural cocoa powder, stevia equivalent to 1 cup of sugar, 1/4-1/2 cup chopped nuts of your choice (I used pecans this time). Then I added the somewhat softened peanut butter (I use chunky organic from Shop-Rite) and then added 1 cup of almond "milk" (unsweetened Almond Breeze Vanilla) and 1-2 teaspoons of vanilla (all natural, alcohol free, optional). Stir until everything is blended.
Line an 8"x8" pan with non-stick aluminum foil or regular foil and parchment paper and pour the batter in and even it out. Put in the oven at 245 degrees for about 2 hours or under baked through. In the meantime, to make the frosting, take 3-6 Tablespoons peanut butter in the top of the double boiler, add stevia equivalent to 1/2 - 1 cup sugar (to taste) and 1-3 Tablespoons cocoa powder. Blend together while it's over the boiling water of the double boiler and add almond milk as needed (by the tablespoon or 1/8 cup) to make it spreadable. When you take the brownies out of the oven, before they cool, spread the frosting evenly on the brownies. When they cool, cut into 16 squares (4 x 4) and enjoy. (I put them in a container in the refrigerator so they wouldn't spoil).
Sunday, January 8, 2012
Waste Not, Want Not, Aw, heck, just Waste Not
ב"ה
I'm currently watching the Food Network (yeah, OK, sure, I'm getting hooked on the Food Network). I'm watching a show called "The Big Waste" in which four famous Food Network chefs (one I know from "The Chew", two I know from "Chopped" -- one is a judge and the other was a celebrity contestant, and the fourth I know from watching a Thanksgiving special of his) are given the challenge to create a meal for 100 guests only using food that was destined to be discarded -- in other words, it was heading for the trash heap.
While I've been watching this, besides being overwhelmed by how much perfectly good, edible, sometimes even healthy, food is ending up in the trash or in the compost heap. While the food that they are collecting includes meat (like beef tongues, hearts and kidneys), poultry (like Halal chickens with wings that are broken in their machines) and seafood (like oysters returned by a good customer and a huge fish that was bruised on the inside), it reminds me of why I became a vegan.
I have been raised as an Orthodox Jew. I was always taught that we shouldn't waste food. We were also taught that we need to care about everyone, not just ourselves or our family. So when I read that it takes way more land to grow food for vegetarians (and even more for omnivores) than it does for vegans, I decided that I didn't want to eat selfishly.
At the end of the show (which I'm sure will be re-aired) they showed a web site to go to (cookingmatters.org) and I found this article called 10 Tips to Waste Less Food. After watching this, I realize I've been on the right track, but I still need to do more.
I think we all need to do whatever we can to help cut down on the waste. I think from now on, I will try to look past "looks" -- bruises can be cut off, not all fruits or veggies are perfectly shaped. This doesn't mean they won't taste good or be nutritious.
We in the US have become spoiled. We want everyone we interact with to be thin, gorgeous and perfect; we want the same for our food. I think we need to realize that, for food as well as people, perfection is not necessary, in fact, it's not even possible. Would you reject your friends or pets because they weren't perfect? Don't reject your apples or tomatoes just because they aren't perfect. The food we waste could help feed people who are less fortunate. Think globally and act locally shouldn't be just a cliche.
I'm currently watching the Food Network (yeah, OK, sure, I'm getting hooked on the Food Network). I'm watching a show called "The Big Waste" in which four famous Food Network chefs (one I know from "The Chew", two I know from "Chopped" -- one is a judge and the other was a celebrity contestant, and the fourth I know from watching a Thanksgiving special of his) are given the challenge to create a meal for 100 guests only using food that was destined to be discarded -- in other words, it was heading for the trash heap.
While I've been watching this, besides being overwhelmed by how much perfectly good, edible, sometimes even healthy, food is ending up in the trash or in the compost heap. While the food that they are collecting includes meat (like beef tongues, hearts and kidneys), poultry (like Halal chickens with wings that are broken in their machines) and seafood (like oysters returned by a good customer and a huge fish that was bruised on the inside), it reminds me of why I became a vegan.
I have been raised as an Orthodox Jew. I was always taught that we shouldn't waste food. We were also taught that we need to care about everyone, not just ourselves or our family. So when I read that it takes way more land to grow food for vegetarians (and even more for omnivores) than it does for vegans, I decided that I didn't want to eat selfishly.
At the end of the show (which I'm sure will be re-aired) they showed a web site to go to (cookingmatters.org) and I found this article called 10 Tips to Waste Less Food. After watching this, I realize I've been on the right track, but I still need to do more.
I think we all need to do whatever we can to help cut down on the waste. I think from now on, I will try to look past "looks" -- bruises can be cut off, not all fruits or veggies are perfectly shaped. This doesn't mean they won't taste good or be nutritious.
We in the US have become spoiled. We want everyone we interact with to be thin, gorgeous and perfect; we want the same for our food. I think we need to realize that, for food as well as people, perfection is not necessary, in fact, it's not even possible. Would you reject your friends or pets because they weren't perfect? Don't reject your apples or tomatoes just because they aren't perfect. The food we waste could help feed people who are less fortunate. Think globally and act locally shouldn't be just a cliche.
Sunday, December 18, 2011
That's a Wrap, Boys.....
ב"ה
Since Thanksgiving, I've been doing a lot of experimenting. One of my new "dishes" is a Beta-gnocchi roulade with cauliflower and veggie filling. I used the gnocchi dough from my previous post, added more sprouted grain flour to make a thicker dough (one that I can roll out or press out flat). I then take the dough, press it out flat on a parchment paper lined cookie sheet, spread with cauliflower sauce from a previous recipe, then top it with sauteed veggies (mushrooms, zucchini, carrots, sweet potato, etc.). I then roll this up as well as possible (well, I haven't been able to really roll it up, so much as fold over the sides). I then bake it in the oven at 245 degrees until it is baked through, then I spray it with olive oil (I use a pump spray bottle) and bake until browned.
When I serve this (sliced and laid on its side) I top the pieces with the cauliflower sauce.
I also created two new desserts -- fruit crisp and dessert gnocchi. For the crisp, I used the ginger-bread-cookie recipe from a previous blog entry, laid it out on the bottom of a foil and parchment lined square pan (I use more parchment and another pan to press the dough into an even layer, spread as smoothly as possible). I bake the crust for about 2-2 1/2 hours at 245 degrees -- while this is baking, I mix together one sliced apple, one sliced pear, 1/4-1/2 cup frozen blueberries, a handful of dried, apple-juice-sweetened cranberries and about 1/2 bag frozen sliced peaches (you can cut the sliced fruit in half if you like) in a bowl with spices (cinnamon, allspice, cloves, nutmeg, etc. to taste) and a bit of stevia. When the crust is baked, I take the fruit, spread it on top of the crust, and bake until the fruit is soft and baked through. I keep it in the refrigerator so it doesn't spoil.
The dessert gnocchi, I make with one jar organic baby food sweet potatoes (or two small steamed sweet potatoes peeled, if desired, and mashed). I add stevia to taste and about 1/4 cup almond flour and enough sorghum flour to make a stiff dough. I add 1/4 cup cacao nibs and then cook them like the gnocchi. When they are finished boiling and have been removed with a slotted spoon, I lay them on a parchment-foil lined cookie sheet, spray with olive oil, and bake at about 350 degrees until browned (then I flip them over, spray again and bake again).
These taste pretty good just like this, but..... If you take 100% cocoa unsweetened chocolate, melt in a double-boiler, add stevia to taste (when melted). Then poke the gnocchi balls with a toothpick and dip in the chocolate, using a small spoon to get the chocolate all over the balls, and place on a parchment lined cookie sheet. To whatever chocolate is left over, add ground or chopped nuts (almonds, cashews, walnuts, pecans, etc.), mix through and drop in small spoonfuls onto the parchment. When all the chocolate and chocolate covered gnocchi are on the parchment, take the pan and put it in the refrigerator to harden. When it's all hardened, take the pieces (breaking apart if they ran together) and put them in a container in the refrigerator for keeping.
Since Thanksgiving, I've been doing a lot of experimenting. One of my new "dishes" is a Beta-gnocchi roulade with cauliflower and veggie filling. I used the gnocchi dough from my previous post, added more sprouted grain flour to make a thicker dough (one that I can roll out or press out flat). I then take the dough, press it out flat on a parchment paper lined cookie sheet, spread with cauliflower sauce from a previous recipe, then top it with sauteed veggies (mushrooms, zucchini, carrots, sweet potato, etc.). I then roll this up as well as possible (well, I haven't been able to really roll it up, so much as fold over the sides). I then bake it in the oven at 245 degrees until it is baked through, then I spray it with olive oil (I use a pump spray bottle) and bake until browned.
When I serve this (sliced and laid on its side) I top the pieces with the cauliflower sauce.
I also created two new desserts -- fruit crisp and dessert gnocchi. For the crisp, I used the ginger-bread-cookie recipe from a previous blog entry, laid it out on the bottom of a foil and parchment lined square pan (I use more parchment and another pan to press the dough into an even layer, spread as smoothly as possible). I bake the crust for about 2-2 1/2 hours at 245 degrees -- while this is baking, I mix together one sliced apple, one sliced pear, 1/4-1/2 cup frozen blueberries, a handful of dried, apple-juice-sweetened cranberries and about 1/2 bag frozen sliced peaches (you can cut the sliced fruit in half if you like) in a bowl with spices (cinnamon, allspice, cloves, nutmeg, etc. to taste) and a bit of stevia. When the crust is baked, I take the fruit, spread it on top of the crust, and bake until the fruit is soft and baked through. I keep it in the refrigerator so it doesn't spoil.
The dessert gnocchi, I make with one jar organic baby food sweet potatoes (or two small steamed sweet potatoes peeled, if desired, and mashed). I add stevia to taste and about 1/4 cup almond flour and enough sorghum flour to make a stiff dough. I add 1/4 cup cacao nibs and then cook them like the gnocchi. When they are finished boiling and have been removed with a slotted spoon, I lay them on a parchment-foil lined cookie sheet, spray with olive oil, and bake at about 350 degrees until browned (then I flip them over, spray again and bake again).
These taste pretty good just like this, but..... If you take 100% cocoa unsweetened chocolate, melt in a double-boiler, add stevia to taste (when melted). Then poke the gnocchi balls with a toothpick and dip in the chocolate, using a small spoon to get the chocolate all over the balls, and place on a parchment lined cookie sheet. To whatever chocolate is left over, add ground or chopped nuts (almonds, cashews, walnuts, pecans, etc.), mix through and drop in small spoonfuls onto the parchment. When all the chocolate and chocolate covered gnocchi are on the parchment, take the pan and put it in the refrigerator to harden. When it's all hardened, take the pieces (breaking apart if they ran together) and put them in a container in the refrigerator for keeping.
Sunday, November 20, 2011
Gnocchi, Gnocchi, a Thousand Times Gnocchi......
ב"ה
I do the grocery shopping in my household (my Mom occasionally goes to one of the local farmer's markets, but I do most of the shopping). So I am exposed to so many foods that I can't buy. Lately, I've been obsessed with gnocchi.
When I'm going to sleep, I have a tendency to think about new recipes I want to try, so the idea of making gnocchi was tossing over and over in my brain. I had wanted to use pumpkin puree, but the canned pumpkin puree I've used in the past hasn't been in the stores for a while [noto bene: I want to try making some pumpkin desserts for Thanksgiving so, after my best friend told me an easy way to deal with fresh pumpkins, I picked up a handful (that's 4) small pumpkins at the local organic food co-op. I hope to be able to report some successes with that sometime in the next few days.] so I decided to use baby food (I like to keep small jars of organic baby food in my pantry/closet for just this reason). I took one jar of sweet potatoes and one jar of winter squash and added some spices (I like the curry spices -- I added turmeric, coriander, cumin, paprika and ginger) and sprouted grain wheat flour (I started with 1/2 cup, then added more by tablespoon until it got to a firm consistency -- I ended up with about 3/4 of a cup). When the dough was smooth, I put up some filtered water to boil.
I then took the dough and took small amounts (that I then shaped into a ball, more or less) and dropped up to six at a time into water with a rolling boil. After making sure it didn't stick to the bottom of the pot (that usually only happens when the water isn't boiling vigorously enough), I wait until the little orange balls float to the top. Then I set the timer for one minute and let them boil another minute.
After the timer buzzes, take the dough-balls out of the boiling water with a slotted spoon. Do this until you have created dough-balls with all the dough.
You can put these in the refrigerator or the freezer or serve them. I put my cauliflower sauce on it and it was delicious. If you have a favorite sauce, try that.
I do the grocery shopping in my household (my Mom occasionally goes to one of the local farmer's markets, but I do most of the shopping). So I am exposed to so many foods that I can't buy. Lately, I've been obsessed with gnocchi.
When I'm going to sleep, I have a tendency to think about new recipes I want to try, so the idea of making gnocchi was tossing over and over in my brain. I had wanted to use pumpkin puree, but the canned pumpkin puree I've used in the past hasn't been in the stores for a while [noto bene: I want to try making some pumpkin desserts for Thanksgiving so, after my best friend told me an easy way to deal with fresh pumpkins, I picked up a handful (that's 4) small pumpkins at the local organic food co-op. I hope to be able to report some successes with that sometime in the next few days.] so I decided to use baby food (I like to keep small jars of organic baby food in my pantry/closet for just this reason). I took one jar of sweet potatoes and one jar of winter squash and added some spices (I like the curry spices -- I added turmeric, coriander, cumin, paprika and ginger) and sprouted grain wheat flour (I started with 1/2 cup, then added more by tablespoon until it got to a firm consistency -- I ended up with about 3/4 of a cup). When the dough was smooth, I put up some filtered water to boil.
I then took the dough and took small amounts (that I then shaped into a ball, more or less) and dropped up to six at a time into water with a rolling boil. After making sure it didn't stick to the bottom of the pot (that usually only happens when the water isn't boiling vigorously enough), I wait until the little orange balls float to the top. Then I set the timer for one minute and let them boil another minute.
After the timer buzzes, take the dough-balls out of the boiling water with a slotted spoon. Do this until you have created dough-balls with all the dough.
You can put these in the refrigerator or the freezer or serve them. I put my cauliflower sauce on it and it was delicious. If you have a favorite sauce, try that.
Thursday, November 3, 2011
Thanks to the Chew....
ב"ה
I like to watch "The Chew". For those of you who don't know about "The Chew", it's sort of a take off on "The View" with food, recipes and cooking -- and Dr. Oz's daughter.
I'm a big fan of Dr. Oz's and, though I don't agree with everything he says or has on his show,I respect him. I've read several of his "YOU" books (with his best friend Michael Roizen) and I try to watch his Fox program whenever I can.
While Dr. Oz isn't a vegetarian, he has mentioned that his wife is. A few days ago, Lisa Oz was on "The Chew" with her daughter, Daphne, and together they made a nice autumn chestnut soup. Now, of course, I never follow anyone's recipe (except my own :-) without making some changes.
I decided to keep some of the main ingredients, but I made it my own.
Here are the ingredients I used:
2 cups Vegetable broth (I used packaged Imagine)
1/2 cup frozen shiitake mushrooms
1 small sweet potato, diced
2-3 cups frozen broccoli florets
2 cups almond "milk"
1/2 teaspoon each turmeric, paprika, ground ginger and coriander
1/4 teaspoon each ground cloves, garam masala and cumin
5.3 ounce package of chestnuts
2 tablespoons dried cranberries (optional -- I use the apple juice sweetened variety)
(All the veggies and spices I use are organic, as are the chestnuts)
I basically started by putting the first 3 ingredients in a pot and started cooking until it boiled. I turned the flame down, simmering the ingredients. I added the "milk" and spices, continuing to simmer, then added the chestnuts. When everything was cooked through, I added the broccoli and simmered for about 2 minutes, then turned off the flame and allowed the mixture to cool a bit. I put all the solid ingredients with as much liquid as I needed into my food processor and pureed. I added the cranberries after most of the pureeing was finished and pureed some more, leaving some chunks of cranberries. The cranberries add a bit of sweetness.
I'm sure you can try this with other veggies, perhaps some onions, scallions, garlic, perhaps carrots (or other orange veggie) or even zucchini (or other "summer" squash).
If you'd like to see the segment where Daphne and Lisa Oz collaborate to make Daphne's version of this soup (the segment is about 6 minutes long with commercial), see it here.
I like to watch "The Chew". For those of you who don't know about "The Chew", it's sort of a take off on "The View" with food, recipes and cooking -- and Dr. Oz's daughter.
I'm a big fan of Dr. Oz's and, though I don't agree with everything he says or has on his show,I respect him. I've read several of his "YOU" books (with his best friend Michael Roizen) and I try to watch his Fox program whenever I can.
While Dr. Oz isn't a vegetarian, he has mentioned that his wife is. A few days ago, Lisa Oz was on "The Chew" with her daughter, Daphne, and together they made a nice autumn chestnut soup. Now, of course, I never follow anyone's recipe (except my own :-) without making some changes.
I decided to keep some of the main ingredients, but I made it my own.
Here are the ingredients I used:
2 cups Vegetable broth (I used packaged Imagine)
1/2 cup frozen shiitake mushrooms
1 small sweet potato, diced
2-3 cups frozen broccoli florets
2 cups almond "milk"
1/2 teaspoon each turmeric, paprika, ground ginger and coriander
1/4 teaspoon each ground cloves, garam masala and cumin
5.3 ounce package of chestnuts
2 tablespoons dried cranberries (optional -- I use the apple juice sweetened variety)
(All the veggies and spices I use are organic, as are the chestnuts)
I basically started by putting the first 3 ingredients in a pot and started cooking until it boiled. I turned the flame down, simmering the ingredients. I added the "milk" and spices, continuing to simmer, then added the chestnuts. When everything was cooked through, I added the broccoli and simmered for about 2 minutes, then turned off the flame and allowed the mixture to cool a bit. I put all the solid ingredients with as much liquid as I needed into my food processor and pureed. I added the cranberries after most of the pureeing was finished and pureed some more, leaving some chunks of cranberries. The cranberries add a bit of sweetness.
I'm sure you can try this with other veggies, perhaps some onions, scallions, garlic, perhaps carrots (or other orange veggie) or even zucchini (or other "summer" squash).
If you'd like to see the segment where Daphne and Lisa Oz collaborate to make Daphne's version of this soup (the segment is about 6 minutes long with commercial), see it here.
Wednesday, October 19, 2011
"Lasagne"
ב"ה
After developing a nice creamy sauce from cauliflower, I decided to try to use it to make Lasagne.
Reminder: Make the sauce by steaming a medium head of cauliflower until soft, take the steamed cauliflower and 2 Tablespoons of tahini and puree in a food processor (adding non-dairy milk as needed, little by little -- I used unsweetened almond milk). Add whatever veggies you like (sauteed -- I like mushrooms, zucchini, eggplant, carrots, etc.) and puree until smooth. Add more veggies and don't puree.
So, to make the lasagne (which I made for the first time last week for Sukkot -- and I made more for this holiday week (Shmini Atzeret and Simhat Tora -- and I thought it was delicious) -- I took a large can Muir Glenn fire roasted chopped tomatoes (you can choose whatever tomato product you like) and spooned out a layer on the bottom of a foil lined 8" square aluminum baking pan (this time, since I had "stuff" left over the first time, I used a second pan -- a loaf pan, and made a second slightly smaller lasagne). I then put a layer of mung bean noodles (I didn't fully cook them -- I just dropped them in boiling water, turned off the flame, and strained out the boiling water) by spoonfuls. Then I spooned on a layer of the cauliflower sauce, another layer of tomatoes and I topped the whole thing with a sprinkling of chopped almonds (any nut will do here).
As you can probably tell, there is a lot of room for your own additions or subtractions or just adjustments. I used garlic in the sauteed veggies but didn't add any spices this time (sometimes, when I'm making the cauliflower sauce I add turmeric, coriander, cumin, ginger, garam masala, etc.). Spicing is definitely a way to personalize this dish (I think if you've been reading my blog regularly, or at least as regularly as I've been writing it, you know I don't add salt to anything, so if you like salt, feel free to add that too).
All you need to do is experiment, eat an enjoy!
After developing a nice creamy sauce from cauliflower, I decided to try to use it to make Lasagne.
Reminder: Make the sauce by steaming a medium head of cauliflower until soft, take the steamed cauliflower and 2 Tablespoons of tahini and puree in a food processor (adding non-dairy milk as needed, little by little -- I used unsweetened almond milk). Add whatever veggies you like (sauteed -- I like mushrooms, zucchini, eggplant, carrots, etc.) and puree until smooth. Add more veggies and don't puree.
So, to make the lasagne (which I made for the first time last week for Sukkot -- and I made more for this holiday week (Shmini Atzeret and Simhat Tora -- and I thought it was delicious) -- I took a large can Muir Glenn fire roasted chopped tomatoes (you can choose whatever tomato product you like) and spooned out a layer on the bottom of a foil lined 8" square aluminum baking pan (this time, since I had "stuff" left over the first time, I used a second pan -- a loaf pan, and made a second slightly smaller lasagne). I then put a layer of mung bean noodles (I didn't fully cook them -- I just dropped them in boiling water, turned off the flame, and strained out the boiling water) by spoonfuls. Then I spooned on a layer of the cauliflower sauce, another layer of tomatoes and I topped the whole thing with a sprinkling of chopped almonds (any nut will do here).
As you can probably tell, there is a lot of room for your own additions or subtractions or just adjustments. I used garlic in the sauteed veggies but didn't add any spices this time (sometimes, when I'm making the cauliflower sauce I add turmeric, coriander, cumin, ginger, garam masala, etc.). Spicing is definitely a way to personalize this dish (I think if you've been reading my blog regularly, or at least as regularly as I've been writing it, you know I don't add salt to anything, so if you like salt, feel free to add that too).
All you need to do is experiment, eat an enjoy!
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