Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cauliflower Crust Pizza with Pesto and Tomatoes and Creamy Slow Cooker Rice Pudding. Enjoy!

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Ingredients

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Directions

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles

Make cheese layer:

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES

This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”

Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8

To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.

Ingredients

PAM® Organic Olive Oil No-Stick Cooking Spray

6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)

3 large egg whites, beaten

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

1/4 teaspoon ground black pepper

1/3 cup refrigerated basil pesto

4 ounces sliced fresh mozzarella cheese, halved

1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)

Directions

Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.

Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.

Tips:

Cauliflower florets (with little stem) work best for this recipe.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.