Cooking Green Recipe
Roasted Vegetables, Spinach, Tofu, and Penne
Lay out ingredients ahead, and preparation will be easy. Dairy-free Daiya “cheese” tastes and melts like dairy cheese but is made of tapioca and/or arrowroot flours.
A deep 3- or 4-quart ovenproof baking dish.
12-oz pkg. penne pasta (wheat or rice), cooked according to package directions until barely tender 20-25 oz. jar 100% plant-based pasta sauce such as Whole Foods’ “365 Classic Organic Pasta Sauce”
|1 c.||grated Daiya mozzarella “cheese” or other plant-based cheese|
|1 c.||jarred roasted red peppers, drained and cut into thin 1” strips|
|2||zucchini, sliced in 1/2” rounds|
|2||medium onions, peeled and sliced in half, then each half sliced into 1/4” half-rounds|
|1||slender eggplant cut into 1/2” rounds|
Set oven at 450°. Lay zucchini, onion, and eggplant slices on a baking sheet covered with baking parchment. Lightly spray olive oil or use a small brush to dab them lightly with olive oil. Then sprinkle with salt and pepper. Place baking sheet with zucchini, onion, and eggplant in the 450° oven for 10-12 minutes. Then reduce oven heat to 375°, and continue roasting the vegetables until they are tender but not overly dry, about 25 minutes. (Test with a fork.) Keep oven on at 375°.Spinach and Tofu mixture:
Combine in a medium bowl:
1 c. firm tofu (about 6-8 oz.), mashed with a fork
10-oz pkg. frozen spinach, thawed with liquid squeezed out
1/3 c. dairy-free Parmesan cheese such as “Parma! Vegan Parmesan”
Place casserole dish, penne, sauce, mock mozzarella, red peppers, roasted vegetables, and tofu-spinach mixture in front of you, ready to assemble into 4 layers:
Layer 1 Cover bottom of the baking dish with a little pasta sauce, then 1/3 of the penne. Cover the penne with a thin layer of pasta sauce.
Layer 2 1/2 c. roasted peppers, 1/2 the roasted zucchini, onion, and eggplant slices, 1/2 the tofu-spinach mixture, 1/2 c. mock mozzarella, and 1 c. pasta sauce
Layer 3 1/3 of the penne; 1 c. pasta sauce; the remaining 1/2 c. roasted peppers; the remaining roasted zucchini, onion, and eggplant slices; the remaining 1/2 of tofu-spinach mixture; and the remaining 1/2 c. mozzarella
Layer 4 1/3 of the penne, and all remaining sauce spread over the top
With a large spoon, dig down a little, and gently turn over some of the layers below so little bits of spinach and roasted vegetables show through on the top. The top should have a slightly tumbled look, like freshly plowed earth.
Lay a sheet of baking parchment over the top of the casserole, and cover it with foil, crimping the foil’s edges tightly. Bake 45-50 minutes in the pre-heated 375° oven.
Copyright, Kay Bushnell