Guest guest Posted June 5, 2002 Report Share Posted June 5, 2002 Baked Ziti 6 servings—Egg- & Dairy-free 8 oz. seitan 2 cups button or cremini mushrooms, sliced (4 oz.) 25-oz. jar tomato sauce 1 lb. extra-firm tofu, drained, or part-skim ricotta 1/3 cup chopped fresh basil (5 1/2 tsp. dried) 2 Tbs. fresh lemon juice 4 tsp. olive oil 1/2 tsp. coarsely ground pepper 12 oz. dry ziti 1/2 cup chopped flat-leaf parsley Preheat oven to 400°F. Bring large pot of salted water to a boil for pasta. In food processor, mince seitan and mushrooms until coarse and crumbly. Transfer seitan mixture to large saucepan. Stir in tomato sauce and bring to a simmer over medium-low heat. Cook, stirring occasionally, 10 minutes. Cover to keep warm. In food processor, puree tofu, basil, lemon juice, 2 teaspoons olive oil, salt to taste and pepper until consistency resembles ricotta cheese. Or, if using ricotta, mix by hand. Add ziti to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain and return to pot. Spread several tablespoons of tomato-seitan mixture in a 13 x 9-inch baking dish, making sure to evenly coat bottom and sides to prevent sticking. In a very large bowl, combine drained pasta, tofu " cheese, " remaining tomato-seitan mixture and parsley. Fold gently to combine all ingredients. Spread evenly in baking dish and bake 15 minutes. Serve hot. PER serving: 382 CAL; 22 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 58 G CARB.; 0 MG CHOL; 854 MG SOD.; 5 G FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
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