366 Dairy Free

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* Exported from MasterCook *

 

Pesto

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups packed fresh basil leaves

1/2 cup pine nuts (or almonds)

3 large garlic powder

1/3 cup grated soy Parmesan

1/3 cup olive oil

1/2 teaspoon salt

 

Place the basil, pine nuts, and garlic in a food processor and puree until

smooth. Add the Parmesan, oil, and salt and puree to a smooth paste.

 

Description:

" Soy Parmesan is available in natural food stores. If unavailable,

substitute grated soy mozzarella, miso paste, or soft tofu and a

little extra salt. "

Yield:

" 2 cups "

 

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Per serving: 720 Calories (kcal); 72g Total Fat; (87% calories from fat); 4g

Protein; 18g Carbohydrate; 0mg Cholesterol; 1073mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pesto Lasagne

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- chopped

1 green bell pepper -- seeded and chopped

2 cloves garlic -- minced

2 cups sliced mushrooms (about 1/2 lb)

1 28 oz can whole tomatoes -- drained

1 6 oz can tomato paste

1 small bay leaf

1 8 oz package lasagna noodles

2 cups Pesto

1 pound firm tofu -- drained and crumbled

8 ounces grated soy mozzarella

 

Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper,

and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook

3 minutes longer, stirring occasionally. Add the tomatoes, tomato paste, and

bay leaf. Reduce the heat to low, cover, and simmer 45 minutes, stirring

occasionally. Discard the bay leaf.

 

Whille the sauce is cooking, bring a pot of salted water to a boil and cook the

lasagne noodles according to package directions. Drain in a colander and run

under cold water. Reserve. Preheat the oven to 350F. Mix the pesto and tofu

in a medium bowl. Spoon a thin layer of tomato sauce into bottom of a 9 x

13-inch baking dish. Top with a layer of noodles. Spread some of the pesto

mixture evenly over the top. Sprinkle with some of the mozzarella. Repeat the

layering. Cover with foil and bake for 30 minutes. Remove the foil and bake 10

minutes longer, until top is golden brown.

 

Description:

" A nice change from regular lasagne, and a real crowd pleaser. "

 

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Per serving: 211 Calories (kcal); 5g Total Fat; (20% calories from fat); 10g

Protein; 34g Carbohydrate; 0mg Cholesterol; 183mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0