While she pines for spring, guest blogger Erin Gahagan finds a way to survive an extra-rough winter.
Polar vortex? More like pasta vortex. What is it about ludicrously cold temperatures that makes me want to carbo-load? If I’m expected to function in icy, subzero temperatures, you better believe I’m going to do it fueled by comfort food. Now, if only there was a way to do this healthfully. . .
Aha! I know. I’m going to pull out The Vegan Cheat Sheet and make the coziest recipe I can find. Hmm, where is that book? I haven’t seen it since December, when my diet switched over to cookies, pies, candy, and wine for the better part of a month.
Once I’d located the poor neglected book and dusted off the candy-cane residue, I hit the recipe jackpot: Baked Ziti/Spaghetti Pie (page 109; see recipe below). Pasta prepared in casserole form? My carb dreams have come true!
Once I’d located the poor neglected book and dusted off the candy-cane residue, I hit the recipe jackpot: Baked Ziti/Spaghetti Pie (page 109; see recipe below). Pasta prepared in casserole form? My carb dreams have come true!
The first attractive thing about this recipe is that it requires only six ingredients, one of those being my treasured nutritional yeast (check out my November 1, 2013 post on the great Stuffed Portobello Mushroom adventure).
The second is that the recipe is clearly written and easy to follow, truly the thing I appreciate most about this book's No-Brainer Recipes.
The second is that the recipe is clearly written and easy to follow, truly the thing I appreciate most about this book's No-Brainer Recipes.
Step one: Blend spinach, tofu, and salt together into a creamy mixture. The recipe says to “blend with an immersion blender, blender, or food processor. . .or whisk with a fork.” I don’t know what an immersion blender is* (although I‘m intrigued), and I don’t own a food processor, so this left me with the blender option. I threw the ingredients in and gave it a whirl. This was not a resounding success; since I don't have a terribly powerful blender, half of it cooperated and the other half just refused.
But, being the flexible cook I am (ok, I nearly choked writing that—I can’t stand it when Plan A doesn’t work, but it was fun to pretend for a second), I cut my losses and moved on to the “whisk with a fork” option. Worked like a charm.
Sidebar: The spinach/tofu mixture above tastes amazingly delicious on its own. It’s so rich and creamy! I almost felt like I was eating cheese (and you know how I feel about cheese). I want to mix up a big container and use it for everything! Bagel spread, sandwich filling, party dip—the possibilities are endless.
Sidebar: The spinach/tofu mixture above tastes amazingly delicious on its own. It’s so rich and creamy! I almost felt like I was eating cheese (and you know how I feel about cheese). I want to mix up a big container and use it for everything! Bagel spread, sandwich filling, party dip—the possibilities are endless.
Back to the Baked Ziti/Spaghetti Pie. Once the spinach/tofu mixture was all set, I mixed it with cooked whole-wheat rigatoni (you can use any type of whole-wheat pasta) and a jar of marinara sauce in a casserole dish. Top that with nutritional yeast, pop it in the oven for 15 minutes, and it’s done!
The end result? Mouthwatering, cozy comfort food—the perfect antidote to the latest blizzard outside.
However, Mother Nature? Even though I’ve discovered a delicious way to survive winter, that doesn’t mean I wouldn’t welcome an early spring. Just saying.
Bond with Erin over comfort food on Twitter at @Erin1217.
However, Mother Nature? Even though I’ve discovered a delicious way to survive winter, that doesn’t mean I wouldn’t welcome an early spring. Just saying.
Bond with Erin over comfort food on Twitter at @Erin1217.
*Editor's note: An immersion blender (also called a stick, wand, or hand blender) is a longtime staple of restaurant kitchens. It allows you to quickly blend ingredients directly in their vessel (bowl, pot, pan, etc.).
Baked Ziti/Spaghetti Pie
Serves 4
1 (14-ounce) box silken light tofu, drained
1 pound fresh baby spinach, steamed to wilt, and squeezed to remove excess water (or frozen, defrosted and squeezed)
2 teaspoons salt
1 (1-pound) box whole-wheat pasta, cooked al dente
1 (25-ounce) jar oil-free marinara
2 tablespoons nutritional yeast
Preheat oven to 425 degrees.
1 pound fresh baby spinach, steamed to wilt, and squeezed to remove excess water (or frozen, defrosted and squeezed)
2 teaspoons salt
1 (1-pound) box whole-wheat pasta, cooked al dente
1 (25-ounce) jar oil-free marinara
2 tablespoons nutritional yeast
Preheat oven to 425 degrees.
- In a medium bowl, blend tofu, spinach, and salt with an immersion blender, blender, or food processor until creamy, or whisk with a fork.
- In a 9 x 13-inch lasagna pan, mix pasta with tofu-spinach blend and sauce. Top with nutritional yeast.
- Bake uncovered for 15 minutes. Remove from oven and serve hot.
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