Lasagna with Cashew "Cheese"

• Serves 6.

Being constantly-touring singers, my husband & I have completely omitted cheese & other dairy from our diets. Dairy likes to cake-on your vocal cords, and when you sing as often as we do, it can really affect your vocal health. If you told me 3 years ago that I would order pizza sans cheese, and not miss it, I would have thought you were crazy. BUT, it's true. I'm okay with not eating cheese, especially when I can indulge in yummy substitutes like cashew "cheese!" 

I found this awesome cashew "cheese" recipe on The Blender Girl's blog*, and decided it would be a fun experiment to make lasagna using the cashew blend instead of ricotta, and nutritional yeast instead of parmesan. IT WORKED! My husband & parents went nuts over it, and I have to say, nobody missed the cheese. ;)

If you are vegan, just omit the turkey. This recipe would be delicious without it, as well!

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• Lasagna Ingredients:

• Oven-Ready lasagna noodles
• 1 lb. ground turkey or chicken
• 1 jar of your favorite tomato marinara sauce
• 2 cups white mushrooms, sliced
• 2 bags baby spinach
• 4 cloves garlic, thinly sliced or minced
• 2 tbsp. olive oil
• 3 tbsp. fresh basil, chopped
• Salt & pepper to taste
• Cashew "Cheese" (recipe below)

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2. Directions for Lasagna:
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4. Preheat oven to 375°.

Make cashew cheese (recipe below). Set aside. Cook turkey over medium high heat in a large skillet. Salt & pepper to taste. Set aside. In the same pan, add a 1/2 tbsp. olive oil, half of the garlic, and 1 bag of baby spinach. Cook until fully wilted, and then repeat with 1/2 tbsp. olive oil, the rest of the garlic, and the 2nd bag of baby spinach. Set aside. In the same pan, add 1 tbsp. olive oil and mushrooms. Salt & pepper to taste, and cook until tender. In a large bowl, mix together turkey, spinach mixture, mushrooms, fresh basil, and tomato sauce.

Spread a thin layer of cashew "cheese" on the bottom of an 8x8 baking dish. Spread a little cashew "cheese" on the lasagna noodles, one at a time, to cover completely; place in a single layer in the baking dish. Top with turkey, spinach, etc. sauce mixture. Evenly sprinkle on some nutritional yeast flakes. Keep layering in the same order until all of the sauce is used (this should make 3 layers). For the top (4th) layer, spread cashew "cheese" on the noodles, make the layer, spread the rest of the cashew cheese over top, and sprinkle on some nutritional yeast. 

Rest lasagna for 30 minutes to allow the noodles to absorb liquid. Place in the oven & bake for 40-45 minutes, or until the top is nicely browned. Rest at least 20 minutes before cutting.

• Cashew "Cheese" Ingredients:

• 4 cups soaked raw cashews (soaked for at least 2-4 hours)
• 1/2 cup filtered water
• 1/2 cup freshly squeezed lemon juice
• 1 cup nutritional yeast + more for sprinkling
• 4-6 cloves garlic, minced
• 2 tsp. sea salt
• 2 tbsp. flat leaf parsley, chopped
• 1/2 tsp. nutmeg, ground

1. 
   
2. Directions for Cashew "Cheese":
3. 
   
4. *This cashew "cheese" recipe is adapted from The Blender Girl. 

• Place the cashews, nutritional yeast, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
• Gradually add in more lemon juice, garlic, nutmeg and salt to taste.
• Transfer the "cheese" to a bowl, and stir through the parsley.

You want the "cheese" to be the consistency of ricotta. The more water you add, the creamier and thinner the cheese will become.

Summertime Penne

Serves 4

Well, hello blog! I've been really bad about posting lately. I posted a photo of this dish on Instagram & Facebook and had a lot of requests for the recipe, so here we go! I didn't actually measure anything out while I was making this, so this isn't going to be a very "exact" recipe with measurements, etc. I suggest you only make this one if you're comfortable feeling things out in the kitchen. :)

Ingredients:

• 1 box Dreamfield's Penne Pasta
• A handful of freshly shredded Pecorino Romano cheese
• 3ish sun dried tomatoes (in olive oil), thinly sliced
• A bunch of fresh green beans... maybe 4-5 cups? (see, this is really not exact at all)
• 4-5 tbsp. good, unsalted butter
• 2-3 tbsp. good extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• A handful of fresh tarragon leaves
• About 1 tsp. fresh lemon juice
• Sea salt & freshly grated black pepper

Directions:

Bring a pot of water to a boil. In the meantime, snip the ends of your green beans, and wash them in cold water. Add them to the boiling water, and let them boil for about 1-2 mins, or until they are bright green & at your desired done-ness. I like mine very al dente so that they have a nice crunch to them. Set the beans aside.

Bring your water back to a boil, and salt it (I used the same water, but you can switch it out if you want). Cook pasta as it describes on the box.

When you have about 5 minutes left for your pasta to cook: In a large skillet (or a wok pan), melt the butter & add olive oil over medium-high heat. When the butter is melted, add the garlic. Let cook for about 30 seconds, while stirring, then add the green beans. Reduce heat to medium. Stir in the sun dried tomatoes. Add a little sea salt.

When the pasta is finished, strain, and add to the pan (or add everything to a big bowl if you can't fit it all in the pan). Mix in Pecorino Romano cheese, lemon juice and tarragon. Salt & pepper to taste.

Voila!

This was, seriously, one of my favorite dishes that I not only have made, but that I've eaten. The flavors worked perfectly, which could've gone either way since it was a complete experiment. I hope these directions do it justice. Enjoy!!

Bacon Egg and Cheese Tart

Serves 4

While I was in the check-out aisle at the grocery store the other day, I glanced over to see an amazing looking breakfast creation on the cover of the Food Network Magazine. I picked up the magazine to glance at the recipe, and decided to go ahead and buy it because every page I turned to had something delicious on it. I decided this breakfast tart would be the perfect dish to make for my family on Easter morning - which it was! Unfortunately I bought the magazine a little too late, because there was a contest to think up a clever name for the tart, but the contest had expired. I'll update the name when they pick a winner! For the record, I would've called it "Breakfast in a Basket."

Ingredients:

• All-purpose flour, for dusting
• 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
• 2 strips bacon (I use 4 strips)
• 1 1/2 cups shredded havarti cheese (or more!)
• 3 tablespoons shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping

Directions:

1. Preheat the oven to 425º F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

2. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

3. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

*I served the tarts with fresh fruit and sparkling rosé champagne (mimosas would be great, too).