This was an experiment that I had no belief would be successful… When my lasagna hating husband said he liked it and asked for seconds I was beyond thrilled as well as surprised!
- 1 box lasagna noodles (under cooked by about 4 minutes)
- 1 recipe enchilada sauce
- 1 recipe cashew mascarpone
- 1-2 lbs smokey black beans
- (veg of choice, spinach, tomatoes, olives, peppers, onions, squash, etc)
Start with a layer of sauce on the pan, then lay down the pasta, with a vegan mascarpone you’ll want to spread it to the pasta so if your pasta is a bit dry its sticks better. Next a layer of beans and then the veg and sauce. Keep layering until you get to the top then you just do the cheese and sauce so that its all pretty and wonderful on top! Bake at 350 for an hour.
Cashew Mascarpone (from the cookbook Nonna’s Italian Kitchen)
- 1 cup plain rice milk (I’ve used cashew milk, almond milk and soy successful as well)
- 1/4 cup raw cashews
- 4 tsp fresh lemon juice
- 2 Tbsp corn starch, wheat starch or 3 Tbsp white rice flour
- 2 Tbsp light flavored cooking oil
- 1/4 tsp salt
Place the milk and cashews in a blender, and combine until very smooth – there should be no graininess at all. Add the remaining ingredients and blend well. (It helps if you can soak them for a hours or 2.
Pour into a small, heavy-bottomed saucepan, and stir constantly over medium-high heat until it thickens and boils. Lower the heat to medium, and cook for 1 minute, stirring constantly.
(the book lists a microwave option which I’ve not tried but will post as well) Microwave option: Pour the mixture into a medium, microwave-safe bowl or beaker, and microwave for 2 minutes. Whisk well.
Scrape the mixture into a container, and let cool to room temperature. Whisk or beat with an electric beater until smooth, then cover and refrigerate. Before using, beat again with a whisk or electric beater. If it’s too thick, think it with a little rice milk or nut milk. Refrigerate.
Per tablespoon: Calories: 41, Protein: 0 g, Carbohydrate: 4 g, Fat 3 g
- 6 cups water (this sounds like a lot but it cooks down)
- 4-6 dried chilies (I buy those big California ancho chilies)
- 1 Tbsp dried minced onion
- 1/2 tsp dried minced garlic
- 1 tsp cumin
- 1/2 tsp chili pepper
- 2 Tbsp dried bell pepper
- 1/4 tsp chili pepper flakes
- 1/2 tsp salt
- 1/2 tsp apple vinegar (optional)
- 2 Tbsp tomato paste (I’ve also subbed tomato powder and/or sun dried tomatoes)
Combine everything but the tomato paste in a stock pot and boil until everything re-hydrates and the water turns a reddish color.
Straining everything over a bowl, save the veg. Pull the stems from the chilies, and then dump everything but the stems into the blender and add enough water to blend it into a liquid like paste.
Strain over the stock pot again, then dump the rest of the broth in there. Whisk in the tomato paste and vinegar if you are using it. Cook it down to desired thickness.
I usually double or quadruple this recipe and freeze in batches for quick dinners. Its great in refried bean soup, enchilada soup, etc…