Baked Ziti with Spinach & Cashew Cheese

1 Recipe of Mel's Zesty Marinara Sauce (see below)
1 lb Tinkyada Brown Rice Ziti or Penne, cooked al dente
2 c. Cashew Cheese (recipe below)
1 cup organic, frozen chopped Spinach thawed

Mel's Zesty Marinara Sauce
1 red onion, diced
1 c. shitake mushrooms, sliced thinly
4 cloves garlic, minced
2 tsp. oregano
1 tsp. thyme
1 TBL Tamari
1 TBL Balsamic Vinegar
Extra Virgin Olive Oil
½ can tomato paste
2 -28oz cans Fire Roasted Crushed Tomatoes
Salt & Pepper to taste
2 tsp. Agave Nectar (leave out for cleanse or add 1 tsp xylitol)
2 TBL Fresh basil, chopped

In a stock pot heat olive oil over medium heat and sauté onion, garlic & mushrooms until soft & caramelized. Add thyme & oregano and stir to incorporate to release the herbs. Add crushed tomatoes & tomato paste. Reduce heat and simmer 20-30
minutes. Add tamari, agave & balsamic vinegar & stir well. Simmer 5-10 minutes more. Season with salt & pepper and top with fresh basil.

Cashew Cheese
2 cups cashews, soaked for 4 hours & drained
Filtered water
2 TBL Nutritional yeast flakes
sea salt & pepper to taste

Place soaked cashews in a blender cup with just enough water to barely cover. Blend until very smooth. Add nutritional yeast and blend. This mixture should be fairly thick, so if it's too thin, add some more cashews. Season with salt & pepper to taste. Pour into a bowl and add spinach. Stir well to incorporate


Preheat oven to 400.
To Assemble:
Place cooked Ziti noodles in large bowl. Ladle in marinara sauce until well covered. Stir to coat. If you like more sauce, add more. Add 1 cup cashew cheese & spinach mixture and stir to incorporate. You can always add more if you want more. Pour into baking dish and ladle sauce on top to cover. Sprinkle with additional nutritional yeast flakes. Cover with foil and bake for 30 minutes until heated through. Remove from oven and let cool for 5-10 minutes before serving. MANGIA!!

Source: Karma Chow Newsletter, 05/05/10

Pineapple Tofu Stir-Fry

From EatingWell

2 servings, 1 1/2 cups each
Active Time: 35 minutes
Total Time: 35 minutes

Nutrition Profile:
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High potassium |

Ingredients:

• 1 - 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved ( I would use fresh)
• 5 teaspoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon ketchup
• 2 teaspoons brown sugar
• 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
• 1 teaspoon cornstarch
• 3 teaspoons canola oil, divide
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 large bell pepper, cut into 1/2-by-2-inch strips

Preparation:

1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.

3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

• Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.

Nutrition:

Per serving: 263 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).

Exchanges: Exhanges: 2 fruit, 1 vegetable, 1 medium-fat meat, 1 1/2 fat

Source: Helping Reshape the World Newsletter, 04/27/10

Stuffed Grape Leaves

Serves 15

"Ever make a favorite appetizer for a party and secretly wish for plenty of leftovers? This recipe for vegetarian stuffed grape leaves, incites just such thoughts for one fl@vors subscriber kind enough to share her special recipe with us. She wrote, 'I take them for parties when I bring the appetizer, but I love it when there are leftovers. I like these with lots of lemon squeezed over.' Sounds like a naturally tasty recipe."

Ingredients

3 medium onions, chopped
1/3 cup extra virgin olive oil
1 (6 ounce) package long grain and wild rice (comes with a seasoning packet)
8 ounces tomato sauce
1 cup water
Salt and pepper to taste
1 cup flat-leaf parsley, finely chopped
2 tablespoons lemon juice
1/2 cup pine nuts
1 (8 ounce) jar grape leaves, (about 50 grape leaves)

Garnishes
Chopped parsley
Lemon wedges

Method

Sauté onions in olive oil over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib side down. Place well-rounded teaspoon of filling in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in 2-quart casserole, seam side down. Add 2 cups water. Weight stuffed leaves with plate. Bake at 350°F for 45 minutes.

Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.

Nutrition

Per serving (about 3oz/95g-wt.): 140 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 590mg sodium, 15g total carbohydrate (2g dietary fiber, 2g sugar), 3g protein

Tags: Make Ahead, Entertaining, Greek, Gluten Free, Sugar Conscious, Vegan,Dairy Free, Wheat Free, Vegetarian

Source: http://www.wholefoodsmarket.com/recipes/60