I’ve been starting to think the monthly Daring Baker’s choices were pretty serendipitous. From the Perfect Party Cake for my birthday right up to this month’s Valentino Cake.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.  We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Decedent for your Valentine but even more perfect for a selection of desserts I was preparing for a recent wedding reception. The catering job had a few challenges; egg, dairy, wheat and nut-free. Of course, if you ask me, cooking challenges are fun – so it was back to vegan baking for me. Luckily, being a flourless cake, the gluten-free issue was solved. I’ve made a vegan flourless torte before, but it contained almonds. Serendipity once again played a hand and I was finally able to try a version of Hannah from Bittersweet’s bean + chocolate cake.

With a few variations and a miniature muffin tin, I was set to shine.

As for the ice cream, things still had to be dairy free, so I thought I would opt for these three choices; Strawberry Rose Sorbet, Raspberry Lemoncello and Bananas Foster. They were based on the first, Strawberry Rose Sorbet, which I made last summer. With this easy recipe, any combination is simple. All you need is some frozen fruit, infused syrups and some imagination.

FLOURLESS CHOCOLATE TORTE
Adapted From Bittersweet who adapted it from Epicurious

1 – 19oz can Black Beans, drained + rinsed
1 Package Silken, Firm Tofu, drained (425g)
1 teaspoon Vanilla
1 Tablespoon Finely Ground Coffee, I used a French Roast
3/4 Cup Sugar
1/4 Cup Cocoa Powder
1 1/2 Cups Semi-Sweet Chocolate Chips, melted + stirred smooth
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt

1 Cup Raspberries, frozen is perfect

Heat raspberries and press through a sieve to remove the seeds. Set purée aside.
Preheat the oven to 350ºF.
In a food processor, combine the beans and tofu until well combined.
Scrape the sides, then add the vanilla, coffee, baking powder, soda, salt, sugar and cocoa powder.
Scrape down sides and add the melted chocolate, mixing well to combine.
Lightly spray miniature muffin tins. Add the batter by the tablespoonfuls.
With a moistened, clean finger, pat down the batter evenly.
Using a teaspoon, create a slight divot and spoon on the reserved raspberry purée over each of the cakes.
Bake for approximately 25 -30 minutes, cool almost completely before turning out to a cooling rack to finish.
Dust with confectioners sugar, if desired just before serving.

Perfect for using up left overs on just on their own, these little triangles make a great appetizer or side for a soup.

It took me a while to dig into Palak Paneer, the Indian creamed spinach with homemade cheese.
It wasn’t until a friend of mine returned from an extended stay in India and reintroduced me to a few more traditional dishes, that I realized spinach is a very welcomed side to a spicy curry.
Of course for a vegan version, I make my “paneer” from a diced, fried, firm silken tofu which is soft and mildly flavoured, like the paneer which satisfied my cheese knowing tongue.

For the triangles I add just a little more to the flavour combination with minced red bell pepper and some fresh basil.

PALAK PANEER

5-6 Cups packed Spinach
1 Cup packed arugula (optional)
1/2 Package firm silken tofu
1 Medium Sized Onion, minced
2-3 Bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon Minced Ginger
1/2 teaspoon Minced Garlic
1/2 teaspoon Green chili paste
1/2 Cup Water
1/2 teaspoon Garam Masala Powder
Salt to taste
1/4 tsp. Black pepper
1/2 Red Bell Pepper, finely diced
5-6 Large Basil Leaves, finely chopped
Vegetable oil as required

12 Sheets of Phyllo DoughMix ginger and garlic into a paste, add green chilli paste and water to combine.
Add the spinach and arugula to a large pan with a fitted lit.
Pour the ginger-garlic-chili liquid over the rinsed spinach and arugula.
Cover and steam for about 7-8 minutes.
Cool slightly and drain excess liquid.
Cut tofu into 1/2″ cubes.
Heat enough oil to just cover the bottom of a sauté pan. Fry the tofu pieces over a medium heat till they are slightly browned.
Remove tofu with a slotted spoon and continue to drain tofu on paper and set the aside.
Drain all but 1 tablespoon of oil from sauté pan. Fry bay leaves and cumin seeds. Add chopped onion. Sauté until the onions become tender.
Add salt, pepper, and garam masala. Stir well.
Remove bay leaves then add onions along with the spinach to a food processor.
Purée, adding tablespoonfuls of water as necessary until smooth.
Transfer spinach mixture to a bowl and stir in tofu, basil and red peppers.
Taste and adjust seasoning, if necessary.
Preheat the oven to 350ºF.
Lay one sheet of phyllo on a cutting board and brush it lightly with oil.
Carefully lay another sheet on top of the first then cut into 3 strips, lengthwise.
Cover the remaining sheets with a dampened cloth to keep them from drying.
Scoop a heaping tablespoonful of the prepared spinach mixture onto the end of one of the cut strips.
Fold over once to cover then flip the left corner up and over to form a triangle.
Continue to fold the straight ends over to keep the triangle shape, finishing the length of the phyllo.
With a moistened finger, wet the last edge of the phyllo to seal.
Repeat with the remaining phyllo sheets, cutting them into strips, filling then folding over into triangles.
Bake on a parchment lined baking sheet for 12 – 15 minutes or until crisp and golden brown.
Makes 18 triangles.

Not like there is any mystery that I love chocolate, but I’d realized that I hadn’t yet created a torte recipe.
What better than Valentine’s week to do the dessert cart?

Generally, a torte is a flourless cake, often using bread crumbs or ground nuts in it’s place, resulting in a dense and intensely rich cake.

I love the contrast of a tart, red raspberry with the intense chocolate, and not only because it’s Valentine’s Day. Raspberries perfectly balance the richness with a bit of pucker making this a pretty sexy end to any meal.

EGGLESS CHOCOLATE RASPBERRY TORTE

1 Cup Almonds, finely ground
1/4 Cup Cocoa Powder, sifted
1/2 Cup Granulated Sugar
2 Tablespoons Safflower Oil
1/2 teaspoon Vanilla
1/4 teaspoon Salt
4 oz Broken Chocolate Pieces, 70+% Dark, Semi Sweet or mixed
1/2 Package Firm Silken Tofu
3/4 Cups Frozen Raspberries

Preheat the oven to 350ºF.
Lightly spray or grease an 8″ cake or spring form pan, dusting it lightly with cocoa and removing any excess.
Finely grind the almonds in a food processor, adding a spoonful of the sugar, as necessary to keep it from clumping.
Transfer the ground almonds to a bowl.
Purée the tofu in the food processor, until very smooth, add the remaining sugar, cocoa, vanilla, oil and salt.
Using a glass bowl or a double boiler, heat water to a simmer in the lower pan to gently melt the chocolate above.
Pour the melted chocolate into the tofu, mixing to incorporate.
Add the ground almonds, pulsing just to combine.
Pour half of the batter into the prepared pan then evenly sprinkle the raspberries over the top.
Cover the raspberries with the remaining batter.
Bake for 45 – 50 minutes or until the sides have crackled and the center is firm.
Cool the cake completely in the pan or refrigerate until serving.
Run a knife around the edge and release the sides of the pan.
Dust with confectioners sugar and serve with a raspberry emulsion, if desired.

As fantastic as it is shaken in a French Martini, upon discovering the delightful liquor of Chambord*, I could hardly wait to also cook with it. Chambord is a deep red black raspberry liquor which dates back to the rein of Louis XIV in 1685.

It is a concentrated fruit flavour with raspberries, currants and hints of spice which I thought would match with pear and of course, chocolate. I chose the Asian pears since I just love the juiciness and texture. I don’t find them to be as grainy as some varieties and I really wanted the softness of the poaching and satiny jelly of the raspberry reduction to combine well.

The dessert is rich yet light and not too sweet. If I had the tins and the time, I think this recipe would be a elegant as individual tartlettes. Large or small it’s a great way to end a Holiday meal.

*Be sure to ask your guest ahead of time, as the sweetener in Chambord is Acacia honey, so you may try substituting it for a dessert or ice wine.

CHAMBORD POACHED ASIAN PEARS

2 Asian Pears, peeled, cored and halved
1 Tablespoon Margarine
1/4 Cup Granulated Sugar
1/2 Cup Chambord Liquor
1 Cup Raspberries, fresh or frozen, reserving 5 or 6 for garnish
1/3 Cup Water
1 teaspoon Lemon Juice

Peel, core and halve the pears.
Dip the pears into the sugar to evenly coat.
Melt the margarine in a medium sized saucepan over a medium-high heat.
Add the sugared pears and caramelize for 2 – 3 minutes.
Add the Chambord, remaining sugar, water, raspberries and lemon juice.
Cover, reduce the heat to medium and let simmer for 15 – 20 minutes basting and turning pears, as needed.
Poach until tender, remove the pears and cool.
Reduce liquid until thickened, coating the back of a spoon.
Push jelly through a mesh strainer to remove the raspberry seeds.
Cool and reserve.

CHOCOLATE TART CRUST

1 Cup Pastry Flour, sifted
1/4 Cup Cocoa
1/4 Cup Granulated Sugar
1/2 Cup Frozen Vegetable Shortening
5 – 5 1/2 Tablespoons ICE Water
1/4 teaspoon Salt

Whisk flour, salt and sugar.
Either with a food processor or a pastry cutter, cube the shortening and cut into the flour.
Combine into small, pea sized pieces, which will resemble a coarse crumb.
Add ice water, beginning with only 4 Tablespoons, mixing enough to come together when pinched with your fingers.
Evenly sprinkle and firmly pat the dough into a 8 inch tart pan.
Dock the pastry with the tines of a fork and blind bake for 12 -15 minutes; until dry, crisp and fragrant.
Cool Completely.

TOFU CREAM

(8oz) Medium-Firm Silken Tofu
1 teaspoon Lemon Juice
1 1/2 teaspoons Vanilla Extract
4 Tablespoons Confectioners Sugar
1 Tablespoon Arrowroot Powder

Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the arrowroot, soy milk, lemon juice and vanilla through the feeder cap.
Taste and adjust vanilla or sugar, if necessary.

ASSEMBLY

Evenly spread the tofu cream over the cooled crust.
Top with the jelly, pouring from the center, it should evenly spread without pulling at the first layer.
Thinly slice the cooled pears and arrange them over the tart.
Place the reserved raspberries in the center and dust with confectioners sugar, if desired.
Chill until ready to serve.

Thrusting from a vacation back into the continual chill known as November in my part of the world, rejolted my need for hibernation.

Part of this ritual naturally consists of no longer wanting to venture outside for long walks along the beach or having bird like meals made up of crunchy vegetables. Rib sticking, hearty, soft and warm is what I crave, and so what if all I want to do is have a nap afterward?

With my onslaught of deliciously sweet pumpkins awaiting my arrival, I’ve made my share of sweet treats. If anything, I’ve noticed from my humble, hearty gourds is that, as wonderful as pumpkin is with sugar and nutmeg, they go fantastically well with the acidic punch of a tomato. So in meeting my hibernation qualifications, I concocted this little twist on a traditional cheese stuffed manicotti.

So, after a bit of an absence, I’m about to check in with Ruth and my other Presto Pasta lover’s to see about the transition from salads to soups and sauces. I’m positive the round-up of dishes will be rib stickingly delicious, as usual.

PUMPKIN MANICOTTI

1 250g Box Manicotti, 14 pasta tubes
1 Package Firm Tofu
4 Cloves Garlic, minced
1 teaspoon Thyme Leaves
1/4 Cup Olive Oil
1 teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper, or to taste
3 Tablespoons Nutritional Yeast Flakes, optional
1 Cup Fresh Basil Leaves, packed
2 Cups Marina Di Chioggia Pumpkin, or any good quality pumpkin, roasted
2 Cups Basic Tomato Sauce

Remove the seeds and roast the pumpkin at 350ºF, face down in a small amount of water to cover the bottom of the pan.
Roast the pumpkin for about 90 minutes or until tender.
Remove the pumpkin flesh from the skin and allow to sit in a colander to remove any excess moisture, until ready to use.
Set a large pot of water to boil, add the pasta and cook until just tender, about 6 minutes.
Drain then rinse the pasta and set aside for stuffing.
In large bowl, crumble the tofu into very small pieces.
Add the oil, minced garlic, salt, pepper, thyme and nutritional yeast flakes, if using and mix well.
Rinse and dry the basil. Lay the leaves on top of one another and roll tightly to chop into thin chiffonade strips.
Combine the basil and pumpkin to the tofu mixture and using a spoon, stuff the waiting manicotti tubes.
Evenly spread about 1/2 of the tomato sauce over the bottom of a 9×13 baking dish and lay the finished, stuffed manicotti in a single layer.
Spread the remaining sauce over the top of the finished manicotti, cover the dish with aluminum foil and bake for 25 minutes at 350ºF.
Remove the foil and bake, uncovered for an additional 10 minutes.
Sprinkle with additional thyme, nutritional yeast flakes or parmesan cheese to serve.

Here in Toronto, tucked a few blocks over from the mainland China Town is a small but wonderful Japanese store. After refilling my wasabi prescription, I gaze along the long aisles of offerings. Included are various teas, Hello Kitty Pocky sticks, every shade of miso, enoki mushrooms and of course, noodles.

Wheat, rice, green tea, tofu, ramen, udon and soba noodle varieties ready for any dish the Far East has ever created.

How elated was I to discover that soba is the name for buckwheat in Japanese?
For those of you who weren’t sure, like me, buckwheat is neither a grass or related to the wheat family. It’s a flowering plant which produces the seeds for great things like pillows and yes, buckwheat flour.

Asian noodle soup has to be in my top list of most amazing meals. The simplicity of them makes them satisfying and perfect. The noodles and broth create a host bowl for just about any combination imaginable.

SHITAKE + MISO NOODLE BOWL

1 (4g) Bundle Soba or Udon Noodles
1 Tablespoon Light Miso Paste
1/4 Package Extra Firm Tofu, diced into 1/2″ cubes
1 Sheet Nori
1 Scallion, finely diced
6 – 8 Shitake Mushrooms, wiped clean and sliced
1/4 Cup Red Cabbage, thinly sliced

Drop the noodles in boiling water and cook until tender, 6 – 8 minutes. Drain.
In a large saucepan, heat 4 cups of water and add the miso paste, stirring to dissolve.
Add diced tofu and mushrooms, bringing the soup to a low simmer.
Cook for about 3 minutes.
Break nori into small 1 – 2″ pieces.
Add the cooked noodles to two serving bowls.
Sprinkle over the diced scallions and nori pieces.
Ladle over hot soup and garnish with a topping of red cabbage.

Serve immediately.
Feeds 2.

Discover some of these photos and others in the CLICK and DMBLGIT galleries.

I went outside to try to find any scratch of this great Holiday going on. Any cars gathering for visits, the scent of roasting goodness traveling through a window screen, a football cheer, or the screech of a fork on a plate, but nothing. Nothing but cyclists, lawn mowers buzzing, the summer smell of the backyard grill, fans blowing and kids giggling with their dad on his day off.

I made soup last night, with feast leftovers, two kinds! This time of year, mind floods to comforting, feel good, stick to your ribs meals. But today, as I’m about down to my skivvies, I just can’t imagine any more hot and sticky.

Together with a little roasted pumpkin and grilled tofu, left over from yesterday, I whipped up a creamy spinach pesto to go over some quick, brown rice fettuccine. It was perfectly satisfying and didn’t add heat to the house.

Oh well, shouldn’t complain, it could have been snowing.

CREAMY SPINACH PESTO FETTUCINI

2 Cloves Garlic
8 Large Basil Leaves, fresh
3 Cups Baby Spinach Leaves, packed
1/2 teaspoon Salt, or to taste
1/4 Cup Pine Nuts
1/4 Cup Extra Virgin Olive Oil
1/2 Package Firm Silken Tofu
1 Package Firm Tofu, grilled or roasted – optional
700g Brown Rice Fettucini, 3/4 standard package
Zest of 1/2 Lemon
1/2 Cup Roasted Pumpkin, cubed

Place the brown rice noodles in a large bowl. Pour over enough boiling water to cover. Let the noodles sit to soften, changing the cooling water if necessary.

If using, grill tofu with a light spray of oil, salt and pepper until golden.

In a food processor, add 1/2 of the basil with the peeled garlic cloves, pulsing to chop.
Add the 2 cups of the spinach, salt, pine nuts and silken tofu. Combine well, stopping to scrape the sides, if necessary.
With the motor running, drizzle the oil through the feed tube, continuing to mix until an even, thin, paste-like sauce is created.

Once the noodles are al dente, drain and add them to a large bowl.
Pour over the tofu and toss the noodles well.
Chop the remaining basil and toss it and the remaining spinach to the hot rice noodles.
Serve topped with the cubed pumpkin, sliced, grilled tofu and a sprinkling of lemon zest.

Serves 4.

For this and more great pasta recipes, check out Ruth’s great weekly Presto Pasta round up.

On a recent trip to the country side, it was easy to absorb the surroundings and be thankful for what we have. The warm autumn days have brought with it a tremendous bounty.

While on the road, we were fortunate to experience one of the more remarkable pumpkin patches of recent memory. Flooded by the sea of orange, we washed up by the barn only to be further delighted by the classy heirloom varieties our hosts, the Nauman’s, had so knowledgeably grown over the past 100 days or so.

Beautiful and rarely seen French and Italian heirloom pumpkins soon filled my cart once only destined to carry orange carvers. Pink, red, blue and green classics, fit for a princess’s coach were on their way into my life to nobly, and tastily end theirs.

During the purchase of my great pumpkins, I naturally dreamed of creamy, spiced pies but thoughts shift creatively with vegan visitors and Thanksgiving at your doorstep.

Cracking into my vibrant Rouge Vif D’Etampe, I couldn’t help but imagine it’s outcome. This stunning, old French heirloom is also known as Cinderella’s Carriage, as it was used as the artist’s model in the Disney classic. It’s lovely, dense, creamy orange interior yielded about 5 cups of puréed intention. Ideal for baking, the Rouge Vif is smooth and easy to relieve of any excess liquid. This pumpkin easily puts any Holiday can of pie to shame and is well worth the small, extra effort.

SAVORY PUMPKIN TART

1 Shallot, minced
2 Cloves of Garlic, minced
1 Tablespoon Olive Oil
1 1/2 Cups Rouge Vif d’Etampes Pumpkin, cooked and strained
3/4 teaspoon Salt
1 1/2 teaspoons Fresh Rosemary, finely chopped
1/2 teaspoon Dried Sage
1/2 teaspoon Dried Thyme
1/8 teaspoon Freshly Cracked Black Pepper
1/2 Package Firm SILKEN Tofu
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Arrowroot Powder

Divide, seed and peel the pumpkin. Cut it into approximately 2″ cubes.
Steam until tender or place the pumpkin into a pressure cooker with a small amount of water and cook for 5 – 7 minutes.
Drain the pumpkin and place it into a mesh sieve. Stir to “purée” and leave it to sit, releasing as much water as possible.
Preheat the oven to 350ºF.
Heat the oil in a sauté pan.
Mince the shallots and garlic. Sauté until softened.
In a food processor, combine the pumpkin, tofu, shallots and garlic.
Finely chop the rosemary and add it and the other spices along with the salt, pepper and lemon juice to the pumpkin mixture.
Once the spices are well combined add the arrowroot powder; pulse to combine.
Spread evenly over prepared crust and bake for 30 minutes.

OLIVE OIL TART CRUST (Gluten Free)

1 Cup (Cranberry) Bean Flour
1/2 Cup Soy Flour
1/2 Cup Extra Virgin Olive Oil, Frozen
1/2 teaspoon Salt
1/4 Cup Ice Water

Freeze pre-measured olive oil in a small bowl.
Measure flours into the bowl of a food processor, pulsing to sift.
Add the salt and frozen olive oil.
Combine until mixture resembles coarse crumbs.
With the motor running, add the water 1 tablespoon at a time.
Stop once about half of the water has been added to begin checking the consistency of the dough by pinching the crumbs. The dough should hold together but not be sticky.
Add the remaining water as necessary.
Bring the dough together into a ball, then flatten it into a disk.
Wrap in cling film and refrigerate for a minimum of 15 minutes.
Preheat the oven to 350ºF.
Roll the chilled dough 1/8″ thick to fit a 10″ tart pan.
Fit the dough in the pan and dock the dough with a fork.
Line the dough with a circle of parchment.
Add dried beans or pastry weights.
Blind bake for 12 minutes and allow to cool in the oven slightly before removing.

There’s something about people with dirty fingernails offering me food. I would never dream of it anywhere indoors, but along a strip of folding tables, with the sun warming my back, that’s a entire other story.

It’s something to give food a life cycle and appreciation to the soil stained person who cared for it up until the moment of exchange. It not only makes me want to continue to do the food justice but it’s very nice to have an outlet that can still remind us where real food comes from.

The late summer market is filled with just about everything you can imagine. The hardy vegetables are out as well as the return of some of the cooler spring like produce. You’d think that I’d know what to expect, but from the same vendor with the beets, came a wonderful, alien like surprise.

I’ve had the green variety but the purple kohlrabi that greeted me at her table was delightful. Considering my purchasing patterns at the market in the past, I was destined to take this bulbous, multi-stemmed, crazy leafed, vegetable home for my very own. The stems some what reminding me of dragon fruit, kohlrabi, directly translated is cabbage-turnip. I would say it resembles a red cabbage the most, but with a much milder, less peppery flavour. It might look a little bit on the alien side with it’s tentacle like stems, but to let the scary appearance break your nerve. These vegetables are actually quite delicate and versatile. I chose to incorporate them raw into a salad, but I’ve read roasted, sautéed and steamed recipes and they all sound great.

GRANNY SMITH’S KOHLRABI SALAD WITH CREAMY CURRY DRESSING

1 Purple Kohlrabi
1 Granny Smith Apple
6 Cups Baby Spinach
1/4 Cup Dried Cranberries
1/2 Cup Pecan Halves

DRESSING
3 Tablespoons Silken Tofu
Juice of One Lemon
1/8 teaspoon Salt (pinch)
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon Dijon Mustard
1 1/2 Tablespoons Maple Syrup
1/2 teaspoon Hot, Yellow Curry Powder

Combine the dressing ingredients in a blender or with a hand immersion mixer until smooth.
Taste and adjust salt, if necessary.
Trim the kohlrabi of all it’s stems and bottom.
Cut the kohlrabi and apple into 1/8″ thick slices, then cut again into 1/8″ matchsticks and toss with the cranberries and pecans.
Place about a one cup handful of the spinach on each serving plate and top with the fruit, nut and kohlrabi mixture.
Drizzle over equal amounts of dressing, just prior to serving.

Serves 6

With this surplus of beets and an urge to make pasta, I set forth to make one of the prettiest pastas most people get a chance to see. Beet pasta is an unmistakable, vibrant pink which even for those who aren’t crazy for beets, and I know you’re out there, must be tempted to try. The beets tend to lend more colour than flavour to the pasta, but that’s alright, that’s what all those layers of the lasagna are for.

I wanted to keep this Presto Pasta dish to the point and make it quickly. Surprisingly the preparation didn’t take all that long at all. Using a food processor everything, except the dishes, was a breeze.

The recipe’s got it’s layers, but it really did only take about 30 minutes to prepare.

FRESH BEET PASTA

1 Red Beet, Medium Peeled
1/3 Cup Hot Water
3/4 Cup Unbleached, All Purpose Flour
1/4 Cup Semolina Flour
1 Tablespoon Olive Oil
1/2 teaspoon Salt

Peel and roast or boil the beet. Add it to a blender or a food processor along with the hot water.
Purée the beet an strain, reserving the hot liquid.
To the bowl of a food processor, add the flours and the salt.
With the feeder tube open and the motor running, add the oil and the hot water.
Stop the food processor when the dough comes together to form a ball.
If the dough doesn’t come into a ball quickly, you may need to add very small amounts of water, 1/2 teaspoon, at a time until it does.
Remove the ball of dough. It should be moist and pliable but not sticky. Cut it into quarters and cover.
Using a pasta maker or a rolling pin on a lightly floured surface, roll each quarter as thinly as possible.
Trim into long workable strips or leave whole.
Bring a large pot of lightly salted water to a boil and drop the pasta sheets in for about 1 -2 minutes. Drain and lay flat until ready to use.

TOFU RICOTTA

1 Package Firm Tofu
1 teaspoon Salt
1/2 teaspoon thyme, dried
1/2 teaspoon Onion Powder
1 Tablespoon Nutritional Yeast Flakes, optional
2 Cloves Garlic or 1 teaspoon, minced
Small Sprig of Oregano (about 8-10 leaves), finely chopped
4 – 5 Tablespoons Extra Virgin Olive Oil
A good grinding of black pepper

Place the tofu into the bowl of a food processor. Pulse to mash the tofu until it is small and evenly crumbled. To it, add the nutritional yeast, garlic, oregano salt and pepper.
Drizzle over the olive oil making the mixture come and hold together when held or pressed with a fork.
Taste and adjust seasoning, if necessary.

BÉCHAMEL SAUCE

2 Tablespoons Margarine
3 Tablespoons Unbleached All Purpose Flour
2 Cups Soy Milk
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
Pinch of nutmeg
1/4 teaspoon Fresh Black Pepper

In a large saucepan, melt the margarine on a medium heat. Add the flour, stirring well to incorporate and cook.
Once slightly paste like and golden, remove from the heat and whisk in the soy milk.
Return and reduce heat to low. Add the salt, pepper and garlic, stirring occasionally to incorporate and thicken the sauce.
Adjust seasoning as necessary and remove from the heat. Set aside.

SAUTÉED SPINACH AND BEET GREENS

1 Tablespoon Olive Oil
1/2 White Onion, finely diced
2 Cloves Garlic, minced
1 Bunch Beet Greens
4 Cups Baby Spinach leaves, packed
Salt and pepper to taste

Wash and trim only the brightest and crispest stems from your bunch of beets; chop into 1/2″ lengths.
Heat the oil over a medium high heat in a large sautée pan.
Add the onion and garlic, cook until soft and transparent.
Add the trimmed beet greens, cooking until tender, about 3 – 5 minutes.
Rinse and add the spinach leave; tossing occasionally until bright and wilted.
Remove from heat and set aside.

ASSEMBLY

Preheat the oven to 350ºF.
Spoon a thin coating of the béchamel over the bottom of a shallow baking dish.
Add one layer of the pasta and top with an even layer of the tofu ricotta.
Add another layer of the pasta, topping it with another thin layer of the béchamel, followed by the spinach and beet greens mixture.
Cover everything with a thin layer of the remaining pasta and top with what is left of the béchamel.
Thinly sprinkle over nutritional yeast flakes, if desired and bake for about 30 minutes or until the top has evenly browned.