Baked Penne with Roasted Vegetables

First off, I am lacking an important necessity today:  water.  

My mom texted me while I was at school, so I stopped at the gym on the way home, to a.) go to the gym, and b.) take a shower.  I wasn't planning on taking a shower there.  It is difficult when you don't have a towel.  My gym used to rent towels, but they don't anymore.  The girl at the desk was so nice, she gave me a roll of paper towels, saying that she had done it before.  It wasn't perfect, and I have no idea what kind of soap/body wash I washed my sweaty hair with, but...it worked (actually, my hair looks pretty good).  

Anyway, now I am home and faced with the difficulty of making dinner without water.  Well, more making a dinner that isn't a pain in the butt to clean up without water.  I didn't quite succeed, but we will most likely have water by tomorrow, so a few things will just have to wait until then.  

On to the food, right?  Wednesdays are my night to cook, and if asked, my family always wants pasta.  When I was a vegetarian, one of my family's favorite dishes that I made was a version of this baked pasta dish from Giada on the Food Network.  With all the cheese involved in it, its not an option for me anymore.  But when I was thinking about what to make this week, I knew I wanted something easy that would make leftovers, and the baked penne popped into mind.  

Note the plastic dishes and leftover 'Happy Birthday' paper cups

The recipe I used to make was modified to begin with, and obviously veganizing it makes the recipe an even further cry from the original.  So, I'll post it.  

1 box whole wheat penne pasta (the brand I buy is 12oz)

2 cups prepared pasta sauce of choice (I buy an organic store brand)

1 block extra-firm tofu (I use Nasoya, and it is 14oz)

2 tsp lemon juice

1 clove garlic

2 tbsp dried basil 

1/4 cup nutritional yeast

1/4 tsp salt

pinch of black pepper

2 tsp olive oil

2 red peppers

2 zucchini

2 yellow squash

1 yellow onion

salt & herbs/herbed salt

1.  Preheat oven to 450 degrees.  

2.  Set a pot of water to boil (I used bottled, from a big gallon jug, because of the water issue)

3.  Cut up all the vegetables into 1-inch pieces.  Place them on baking sheets (you'll probably want two, but I smash them all onto one), spray with olive oil, and sprinkle with either salt and herbs of choice, or an herbed salt.  Toss to coat (you may want to do this more than once, again, depending on how tightly packed your sheet(s) is(are).  Roast until done, turning once, about 20 minutes.  

4.  Put the pasta into the water that is hopefully boiling by now.  Cook no longer than the lowest time given on the package.

5.  Combine the tofu through olive oil in bowl (I used the baking dish I was planning on using to eliminate clean up), and squish everything together until it has reached a "ricotta-like" consistency.  

6.  When everything is done cooking, mix it all together, along with the pasta sauce, and put into a greased (I use cooking spray) 9x13 baking dish.  I saved a little bit of the ricotta to sprinkle on top.  

7.  Lower heat to 350, and bake for 25-30 minutes. 

Serves 6

Nutrition Information:  379.3 Calories;  7.7g Total Fat;  0.9g Saturated Fat;  0.0mg Cholesterol;  55.7g Carbohydrates;  12.9g Fiber;  21.5g Protein 

The picture makes it look like a serving is pretty small, but the baking dish is really almost full to the top, so its actually a big serving.  If you wanted it to be more of a side dish, you could obviously just reduce the serving size, but I was all about a "one-dish" today.

If you're super observant, you'll notice that the tofu "ricotta" is from VWaV and/or V'con, but I figured it was necessary.  It's pretty good, although I would add some crushed red pepper next time.  

As for the clean-up situation, the only thing that is waiting until tomorrow is the baking dish, and the pot I used to cook the pasta.  Not bad, right?  Plus, I have leftovers for the next few days.  

Now, I am thrilled because we have a Superintendent's Conference Day tomorrow, which means the kids have off, but we have to go in for some all day seminar thing.  It sounds like it is going to be hideously boring, but I get to wear jeans, and I get to go in an hour later!!  Time to catch up on some sleep!      

The Perfect Day

Welcome to a walk through my perfect day...which is exactly what today was.  

First, you'll wake up to the radio, like always, but Jack Johnson will be playing and it will instantly put you in an excellent mood.  

Second, even though you should really get up and have breakfast, you are going to lay in bed for an hour and finish Eclipse.  

You'll finally get up and have whatever your favorite current breakfast is.  For me is was the Apple Pie Quinoa and Tempeh Bacon Hash (with spinach, for greenery), that I posted about a few days ago.  I wasn't kidding about eating the same thing for weeks!  

All the equipment you need at the gym will be free when you need it.  A girl you went to high school with who you now look better than will be chugging away on the treadmill, then lift some girly weights, and you will smugly smile to yourself (hey, I'm not perfect, its just my perfect day).  

Then, you will set off to discover heaven.  Well, at least if your idea of heaven is fantastic natural bulk food/grocery store.  A few weeks ago, my mom pulled a flyer for this place out of the paper, and I finally got myself there.  It was a bit of a drive, but worth it, completely.  Oh and on your way to this mecca, your iPod will gleefully pump out all the Jack Johnson songs you have, even though its batteries should be running out any second.  

While you are visiting heaven (also known as Nature's Pantry), your husband, who you haven't talked to in a week, will call, and...well honestly, he'll kind of distract you from reading nutrition labels and whatnot, but you're really happy he called.  

Lots of fun stuff will be acquired at Nature's Pantry:  

From the bulk food section, low-sugar pineapple rings, carob covered raisins, and wheat free fig bars!  (Not pictured is also nutritional yeast and oat groats)

With another giveaway in mind (because they're fun!), you'll pick up two bags of Soyfree, a coffee substitution made from soy, in Chai and Almond Amaretto.  Don't forget to sign for my current giveaway in the meantime!:

Other pantry foods will be picked up, some single serving packets of almond butter, wakame flakes, miso ramen noodles, Corn Thins, a Bumble Bar (which are vegan, even though they have a bee on them.  I never would have even picked them up, except I saw them on Erica's blog yesterday), and a chocolate orange Jocolat bar:

You've been looking for vegan hair gel or mousse on the internet for a week or so.  You've been using up all the leftovers in the house, waiting until you find something, because ordering hair gel online seems like a hassle.  You find Giovanni hair gel here!  It comes with a shampoo sample too!  Because it is the perfect day, you'll also pick up some bubble bath, because you've been using shower gel in the bathtub for the past month:  

While you are at the store, you might start to think that maybe this isn't the perfect day after all...because this store ALSO doesn't sell vegan carob chips.  Huh??  However, when you get home, you will chide yourself for thinking this was not the perfect day.  That is because you will immediately see a package on the table, and you will know what it is instantly!  

Orange County NY, you may want to keep vegan carob chips away from me, but the lovely Heather (of Heather eats Almond Butter) has thwarted you!!  I mentioned on her blog last week that they were no where to be found, and she had some in the mail the next day.  She also surprised me with this chocolately Raw Organic Food Bar!!  It looks awesome, full of good stuff.  When I try it, I will post my review.  Honestly, I also ripped into it immediately, but I was able to practice some self control (because one doesn't overeat to the point where they feel sick on the perfect day). 

After you relax for a little, you'll get started on dinner.  Its another day for recipe testing!!  Today I made the Vegetable Crisp.  It had eggplant, peppers, tomatoes, etc.  

  

Serves 6

Nutrition Information:  217.7g Calories;  6.7g Total Fat;  1.2g Saturated Fat;  0.0mg Cholesterol;  34.0g Carbohydrates;  6.1g Fiber;  8.2g Protein.

This was yummy!  To go with it, you'll try something else from V'con, like the Tomato-Rice Soup with Roasted Garlic and Navy Beans.  

Serves 5 (made a half-recipe)

Nutrition Information:  174.2 Calories;  2.4g Total Fat;  0.3g Saturated Fat;  0.0mg Cholesterol;  34.4g Carbohydrates;  6.6g Fiber;  6.6g Protein

While you are cooking, you will make a gigantic mess (something about dropping a baking sheet with food on it...oops), but you totally won't get upset because the Jack Johnson emanating from your laptop keeps you chill.  

Sadly, your perfect day is coming to a close.  After dinner, you'll start on your blog while you watch 'How I Met Your Mother'.  Then, your mentor teacher will call and set up you coming in later this week (which you are equally terrified and excited for).

Lastly, I mean, the perfect day couldn't end dessert-less!  Come on, seriously, you guys must know me a little better than that.  

  

Yes, that's right, Carob Peppermint ice cream.  Fruit sweetened too, so that makes it..kind of...sort of...good for you, right?   

Edited to add:  Then your mom will give you a coupon for Puffins!  

So, perfect day, no?  Relaxed, good food, awesome gym session, packages from blogger friend, food store discovery.  Yes, definitely my idea of perfect.   

If you haven't noticed, Jack Johnson is most definitely my go-to relaxing music.  What kind of music chills you out?  

So, today's Cooking Song of the Day is one of my favorites:  "Losing Keys" - Jack Johnson.  Relax :)

I hope everyone else had a wonderful weekend and had a great start to their week!  

Snowy Day Beans

I love snowmen.  My best friend knows this, so my homemade Christmas gift from her this year was topped with some snowman fabric.  I don't have a picture of the whole thing because by the time I remember to take a picture, the contents were looking something like this:  

At least I got the picture while the peas and lentils were still colorful, right?  

The gift, if you haven't already guessed, was a 12 bean (ish, I didn't count...maybe she will chime in and tell me) soup.  It was packaged all pretty, like when you make those layered sand creations, when you're a kid, at craft fairs and stuff.  Or maybe that's just me?  I dunno.  

You may have seen me commenting on others' blogs with soup lust recently, and since today was all cold and snowy I thought it was the perfect day to utilize my Christmas gift.  I quick soaked them, which I've never done before, I usually soak overnight.  I think it worked well for this because of the different beans.  So, they boiled for two minutes, then were covered and soaked for an hour.  Then drained the soaking water, and added them to 6 cups of water, 1 can of diced tomatoes, vegetable bouillon, and a bay leaf, then simmered it for an hour.

Zoe says: stop taking my picture and go read your stupid book

    

The stupid book is Twlight...the third one, Eclipse, which came into the library for me today! 

Anyway, after it simmered for about an hour, I needed to add another 2 cups of water.  Half an hour after that I added a bunch of spices.  I wanted so badly to make it spicy (cumin, chili powder, etc), but I always do that.  So I tried to keep it more Italian.  So, I added dried basil, oregano, parsley, garlic powder, onion powder, paprika, crushed red pepper, 1/4 cup nutritional yeast, and salt to taste.  It cooked for about 20-25 minutes after that, until it started sticking to the bottom of the pot a little.    

Okay, this picture doesn't really do it justice, but this was my brother's bowl and he was hungry, so I only got one shot, haha.  

Serves 5

Nutrition Information:  204.0 Calories;  1.1g Total Fat;  0.3 Saturated Fat;  0.0mg Cholesterol;  35.5g Carbohydrates;  10.7g Fiber;  15.2g Protein.  

**I'm not sure how accurate that is.  It was kind of hard to get accurate nutrition information for each kind of dried bean, plus I didn't know exactly how much there was of each kind because I didn't make it.  Should be close enough though.  

It came out really good.  I love how the lentils and split peas are pretty much mush and make the soup nice and thick while the bigger beans stay in tact.  My brother really liked it, he had seconds.  In fact he told me multiple times that he really liked it.  Also, it was awesome that everything was from the pantry, which can definitely be a good thing sometimes.  

Gotta love Christmas presents that feed you!  Now if only I had some Christmas cookies left... 

Don't forget to sign up for the Juicer Giveaway if you haven't already! 

My People's Food

First, thanks to the well wished from everyone.  I did hear from my husband today, so I'm feeling better in that sense.  

If you can't tell from my profile picture, my family is completely Italian.  My mom's side is from northern Italy, my dad's side is from Sicily.  I grew up eating a lot of pasta :)  This is why, when I make Indian, Thai, Japanese, etc., it almost invariably comes from a recipe.  I just don't have the expertise yet, I'm still learning.  

Anyway, I wanted to make polenta today.  I actually had completely different intentions for it, but ended up going Italian with it.  Nothing makes me happier than when a.) my house smells like my grandmother's house, or b.)  something I make tastes like my grandmother's food.  

I made a Layered Polenta, which wasn't difficult, but also took up more time than I happened to have today.  The recipe is enough (overflowing, haha) for 2 - 7oz ramekins (I like ramekins!).    

If you've never had polenta this way, its pretty easy.  It's really just a matter of making the polenta, cutting it, and then layering it like lasagna.  

Polenta

1 cup instant polenta

2 cups water

salt

1/3 cup cashews, ground

2 tbsp nutritional yeast

2 tsbp unsweetened soymilk

few pinches of nutmeg

1/2 tbsp basil

salt and pepper to taste

1.  Preheat oven to 350

2.  Boil the water, then add the polenta mixing constantly.  It should be done in less than a minute.  If you wanted a softer polenta you would be using more water, and it would take longer to cook.  When cooked, add everything else on under the polenta list, and mix it really really well (it may take some elbow grease).  

3.  Spray a pan with cooking spray, then lay down a piece of waxed paper.  Spread polenta mixture over, and bake for 15 minutes.  *note*  I cooked it in a square pan, because I planned on making less, then changed my mind, but it was already prepared.   It would absolutely work better if you used  baking sheet and spread it out to about 1/4-1/2 inch thick*

4.  When finished baking, cut into whatever shape will fit into whatever container you are using.    

Tofu Ricotta

4.1oz  soft tofu (1/3 package of Mori-Nu)

1/2 tsp dried oregano

1 tsp dried parsely 

1/2 tsp crushed red pepper

1 tbsp olive oil

1/2 cup spinach, steamed

salt and pepper to taste

1.  Put it all into a bowl, mash the tofu well with a fork, and mix it all together.  Yummy!  You can get away with less oil, but I would recommend using some oil.  

Sauce

1/2 can whole tomatoes with juice (I had these leftover, you could use something fresher)

1 small onion, chopped

1 clove garlic, minced

1 tbsp red wine vinegar

1 tsbp water

salt and pepper to taste

1.  Coat a pan with cooking spray, add onion, then garlic, saute over medium heat until softened. 

2.  Add vinegar and water to pan, toss with onion and garlic, then add tomato "juice", and whole tomatoes, ripped into little pieces.  

3.  Cook as you see fit.  

Assembly

Just put it all together!  Like I said above, its layered like lasagna.  

I did:

thin layer of sauce

polenta

sauce

ricotta

sauce

polenta

that cute little dollop of ricotta on top

Bake at 350 for 15 minutes. 

Nutrition Information:  416.9 Calories;  21.0g Fat;  3.6g Saturated Fat;  0.0mg Cholesterol;  215.0mg Sodium;  46.6g Carbohydrates;  7.6g Fiber;  16.5g Protein

Phew.  That is kind of how I feel right now.  I'm getting kind of anxious/stressed out, which means it is finally time to start all this work I have.  Having deadlines kind of depressed me because I have a hard time getting stuff done unless I feel some kind of anxiety.  But then once I do feel that anxiety, I get upset with myself for waiting so long.  Its stupid, really, but....well now its time to get it all done.  

Good luck to everyone else who is dealing with finals week, Holiday shopping (the shirt I ordered for my brother came today...they sent me a girls' medium), and fighting with people on the internet (wait, is that just me? probably).