Dairy-free lasagna filling

This is an email from a family friend.

This is to replace the cottage cheese layer. It's from the
Moosewood 'new classics' cookbook:

- 1 tablespoon olive oil
- 1 cup fresh chopped basil
- 10 ounces fresh spinach, steamed and drained
- 3 cloves garlic, minced or pressed
- 2 cakes firm tofu (12 oz each), cubed (I use the smooth variety & it works
really well)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper

In a blender or food processor, whirl them all together to make a smooth
filling, scraping down the sides with a spatula as needed.

It's easy! Then you just layer it into the lasagna before you cook it.

Creamy scalloped potatoes, vegan style

From FatFree Vegan Kitchen

Usually scalloped potatoes have to bake for an hour or so. I've cut the baking time by pre-cooking the sliced potatoes. But be careful--sliced potatoes can become over-cooked quickly.

2 pounds Yukon gold potatoes (I used 8 medium)
water, to cover
Paprika or white pepper
Salt (optional)
Sauce ingredients:

1 1/4 cups water
1 cup plain soymilk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons raw cashew butter
1 teaspoon white miso

Place a large pot, half-filled with water, to boil while you prepare the potatoes. Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into 1/4-inch thick slices. They need to be a uniform size, so a mandolin is preferred.

When the water is boiling, add the potato slices and make sure they are covered with water. If not, add just enough to cover. Boil for 5-8 minutes, just until barely tender. Be very careful--they go from raw to falling apart in seconds. You do not want them to fall apart!

As soon as the potatoes are tender, remove them from the heat, pour them into a colander to remove the water, and rinse them with cold water.

Preheat the oven to 400 F.

Prepare the sauce by blending the sauce ingredients together, either in a blender or with a hand blender, until smooth.

Place the potato slices into an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or white pepper before adding the next layer. Stir the sauce, and pour it over all the potatoes. Sprinkle with paprika.

Bake at 400 F for 20 minutes, or until sauce has thickened throughout. Serve warm. Make your kids taste it!

Easy Macaroni and "Cheeze"

From FatFree Vegan Kitchen

You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste

Put the pasta on to boil according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.