14
Recipes
(cont.)
Secret Garden Lasagna
Ingredients:
2 tablespoons (30 ml) olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 28-ounce (794-g) can crushed
tomatoes
1 6-ounce (170-g) can tomato
paste
1 cup (237 ml) pulp reserved
from a green juice
1 tablespoon (15 ml) dried basil
2 teaspoons (10 ml) dried
oregano, divided
1 teaspoon (5 ml) salt
1/ 2 teaspoon (2.5 ml) black
pepper
12 lasagna noodles, divided
15 ounces (425 g) part-skim
ricotta cheese
1 cup (237 ml) grated Parmesan
cheese
2 large eggs
4 cups (946 ml) shredded
mozzarella cheese, divided
Directions:
1. In a large saucepot over medium-high heat, heat the oil. Add the
onion and garlic. Cook and stir until the onion is clear and garlic is
golden, about 4 minutes.
2. Stir in crushed tomatoes, tomato paste, pulp, basil, 1 teaspoon
(5 ml) oregano, salt. Heat until mixture comes to a boil, reduce
heat, and simmer for 1 hour.
3. Spread 1 cup (237 ml) of sauce mixture in bottom of a 13- x 9-inch
(33- x 23-cm) baking dish. Layer 3 lasagna noodles over sauce.
4. In a medium bowl, mix ricotta cheese, Parmesan cheese, eggs
and remaining oregano. Spread 1/4 of mixture over noodles in
crock. Sprinkle with 1 cup (237 ml) mozzarella cheese. Repeat
layers 3 more times, ending with sauce. Top with remaining
mozzarella cheese.
5. Cover with nonstick foil or foil face down sprayed with nonstick
cooking spray.
6. Bake 1 hour, remove foil, and bake an additional 20 minutes.
Serves:
12
Wholesome Vegetarian Chili
Ingredients:
2 tablespoons (30 ml) olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 medium green pepper,
coarsely chopped
1 large carrot, shredded
1 medium zucchini, shredded
1 large celery stalk, sliced
1 can (28 oz. [794 g]) whole
tomatoes, broken
2 cans (4 oz. [113 g] each)
chopped green chilies, drained
1 can (15 oz. [425 g]) black
beans, drained
1 can (15 oz. [425 g]) cannelini
beans, drained
1 1/2 cups (355 ml) reserved
pulp from a green juice
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) salt
1/ 2 teaspoon (2.5 ml) coarse
black pepper
1/ 4 teaspoon (1.3 ml) ancho chili
pepper
Directions:
1. Heat oil in Dutch oven over medium-high heat. Cook onions and
garlic for 2 minutes. Add green pepper, carrots, zucchini and
celery and cook an additional 5 minutes.
2. Stir in remaining ingredients and cook over low heat for 40
minutes.
Serves:
8–10
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