Lasagna without milk or tomatoes?

[ButterSticks]

Hi,
My 14-month-old is allergic to milk and tomatoes (and eggs, chicken, almonds, peanuts, coconut). Does anybody have a recipe for lasagna that does not involve milk or tomatoes. I know I can make a nice fake ricotta cheese out of tofu. Any suggestions?
Thanks

 

[muslgrl]

Boy you got me. Let me look around and see if I can find a subsitute for tomatoes

 

[Raquelita]

You'd need to find something else 'juicy' for the sauce. I'm having a hard time thinking of 'juicy' veggies off the top of my head though...

But tofu makes a great ricotta substitute! And zucchini and eggplant are two good veggies for the filling.

 

[Mama Mangia]

Will any of these help you???


CORNMEAL CHEESE PUDDING

2 cups low-fat, dairy-free milk (rice or soy)

1/2 cup pimento pieces drained (or red bell pepper)

1/4 cup Nutritional Yeast flakes

2 Tbs fresh lemon juice

2 tsps onion granules or powder

1 tsp salt

3/4 tsp mustard powder

1/2 tsp garlic powder

1 cup coarse, whole-grain cornmeal

1 cup low-fat, dairy free milk (rice or soy)

Place the first 8 ingredients in a blender and process until very smooth. Set aside.

In a medium saucepan mix together the corn meal and 1 more cup of the milk to make a smooth paste. Gradually stir in the blended ingredients. Bring to a boil, stirring constantly. Reduce the heat to low. Cover and cook, stirring often, for 30 minutes. Serve immediately. Makes 2 cups. A main dish. Good topped with steam veggies and tomato sauce.



Cream Sauce With Herbs and No Dairy
"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."


* 1 (8 ounce) package silken tofu
* 1 1/2 cups soy milk
* 2 tablespoons soy margarine
* 2 tablespoons minced garlic
* 1 tablespoon nutritional yeast
* 1/2 teaspoon paprika
* 2 teaspoons dried dill weed
* 1/2 teaspoon salt-free herb and spice blend
* 1/4 cup water
* 1 tablespoon cornstarch


1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
2. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.



Dairy free pasta "cheese" sauce

Yield: 4 Servings

½ c Minced green onions
2.00 tb Olive oil or water for sauteeing
1.00 tb Whole wheat pastry flour
3.00 tb Nutritional yeast
1½ To 2 cups water
2.00 tb Sesame tahini
2.00 ts "chicken"-flavored vegetable broth or light miso
½ c Soymilk
Fresh ground pepper to taste
Ground rock salt

1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth. 2. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired. Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta.

 

[Mama Mangia]

How about these??


EGG- & DAIRY-FREE

MAKES 3/4 CUP EGG- & DAIRY-FREE SAUCE

This sauce is delicious drizzled over tofu, salad, cooked soba noodles or steamed or grilled vegetables.

4 Tbs. sesame seeds
1/3 cup light silken tofu or soy mayo
1 tsp. toasted sesame oil
1 Tbs. rice vinegar
1 Tbs. plus 1 tsp. soy sauce
2 1/2 Tbs. mirin (see glossary)
2 Tbs. sugar

1. Make dressing: In small skillet over medium heat, lightly toast sesame seeds until golden brown. Transfer seeds to small dish to cool.

2. In food processor fitted with metal blade, puree tofu and toasted sesame seeds. Add oil, rice vinegar, soy sauce, mirin, sugar and 1 tablespoon water and blend until creamy. Use right away or store in an airtight container in the refrigerator up to 1 week. Bring to room temperature and stir well before using.



GEE WHIZ SPREAD

1 (15 1/2 oz can great northern beans (about 1 1/2 cups) rinsed well and drained. or soak and cook your own beans rather than using canned ones..

1/2 cup pimento pieces, drained (or you can use red bell pepper)

6 Tbs Nutritional yeast flakes

3 Tbs fresh lemon juice

2 - 3 Tbs tahini

1/2 tsp onion flakes

1/2 tsp prepared yellow mustard

1/2 tsp salt

Place all ingredients in a blender. Process until completely smooth. Transfer to a storage container and chill thoroughly before serving. Good on crackers or bread.



GOLDEN SAUCE

3/4 cup water

1/2 cup potatoes

1/4 cup carrots

3 Tbs Nutritional Yeast

1 Tbs oil

1/2 tsp salt

3 Tbs lemon juice

Liquefy until smooth. Cook only if potatoes and carrots are raw. Otherwise heat to serving temperature. Good on greens, grits, rice or vegetables. Flavour may be varied by whizzing in 1 cup tomatoes in place of carrots and water and 1/2 cup cooked cereal in place of potatoes. Use for grilled sandwich by toasting open face under grill.



Gravy

3/8 teaspoon salt**
1/4 cup unsalted margarine
1/4 cup all-purpose flour
1 cup meat broth
1 cup rice/soy milk (Omit the milk if you use 2 cups of meat broth.)
or 1 cup broth and 1 cup milk

Melt margarine over a little under high burner. Add flour. Mix with a slotted spoon. Add broth slowly to saucepan. Slowly add the remaining liquid; stirring each time. Bring to a boil. Makes a little under 2 cups.
**USE 1/4 T. IF USING SALTED BUTTER




CHEEZ



2 cups water

3 Tbs lemon juice

1/2 cup Nutritional Yeast

1/3 cup quick oats

1/4 cup arrowroot or cornstarch

1 Tbs onion powder

1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini is sesame seed paste)

1 1/2 tsp salt

Optional: You can also add 1/2 chopped red bell pepper if you want to make the cheese more orange coloured. I like to do this. Also, if you are not going to set the cheese, you can leave out the cornstarch. The oats are enough to thicken the cheese for pizzas and other savoury cheese dishes.



Blend all ingredients on high for one minute. Pour into saucepan and cook on medium, stirring constantly until thickened. Put into loaf pan or other mold. Chill overnight. Remove from mold and slice. Delicious on crackers, pizza or in sandwiches. For pizza or fondue, use half the amount of arrowroot.



You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the top of mashed potatoes when making a beanshepherd's pie, on toast with tomatoes. You can make it thick and set it and cut it the next day or you can make it thinner and pour it over vegetables as a cheese sauce. I use this recipe most frequently as it has no nuts or seeds which makes it cheaper. However, if you can afford them, the recipes with nuts and seeds are so good for nutritional value.

 

[Mama Mangia]

And a few more.......

MILLET CHEESE

1 cup cooked millet

1/4 cup water

1/4 cup cashews

1 Tbs lemon juice

2 Tbs Nutritional Yeast

1 clove garlic

1 tsp onion powder

1 tsp salt

Blend until creamy and smooth. Add extra water if necessary. Make it thick or thin according to your needs.



PIMENTO CHEESE

1 cup water

3/4 cup cashew nuts or sunflower seeds

2 Tbs sesame seeds or 1 Tbs tahini

1 Tsp salt

3 Tbs Nutritional Yeast flakes

2 tsp onion powder

1/8 tsp garlic powder

1/8 tsp dill seed (optional)

1/2 cup pimentos (or red peppers)

2 Tbs lemon juice (or to taste)



Blend until smooth. I think this cheese is superior if you use the cashew nuts, although we usually use the sunflower seeds as they are cheaper. It's still good. If it needs to be thicker, just add some rolled oats or quick oats when blending. A very delicious cheese to use in pizzas and lasagna etc.




PIMENTO CHEESE BRICK

1 1/2 cups water

5 Tbs agar flakes

3/4 cup cashew pieces or tahini

2 Tbs sesame seeds or 1 Tbs tahini

1 1/4 tsp salt

2 tsp onion powder

1/4 tsp garlic powder

1/4 cup Nutritional Yeast flakes

1/2 cup pimentos (or red pepper)

2 1/2 Tbs lemon juice

Put first two ingredients into small saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Place remaining ingredients in blender. Add agar mixture when cooked. Blend all ingredients on high 1 - 2 minutes until creamy, stopping blender once or twice to stir contents. Pour into mold and chill overnight.

Variations: To make different flavours, fold in one of the following before pouring cheese into mold.

1. Olive - 3/4 cup finely chopped olives

2. Toasted Sesame - 2 Tbs toasted sesame seeds

3 Caraway - 1 1/2 Tbs caraway seeds

4. Dill - 2 Tbs dill weed powder

5. Onion-Dill - 1 Tbs and 2 tsp onion flakes and 2 1/4 tsp dill seed or dill weed.




SAVORY TOFU SAUCE


1/2 pound firm tofu, crumbled

3/4 cup vegetable stock or water

1/4 cup canola oil

2 Tbs Tamari

2 Tbs Nutritional yeast

2 Tbs chopped fresh basil or 1 tsp dried basil

2 tsp freshly squeezed lemon juice

1 garlic

1 tsp Dijon mustard

Blend until smooth. Serve hot or cold.



TOFU CHEESE SAUCE

1/2 pound firm tofu, crumbled

1/3 cup freshly squeezed lemon juice

1/3 cup Nutritional yeast

1/3 cup raw tahini (if you don't have tahini, you can use raw sesame seeds - tahini is

sesame seed paste)

3 Tbs Tamari (or low salt soy sauce)

3 Tbs water

1 tsp dried basil

1/8 tsp turmeric

1 garlic

1/4 tsp freshly ground black pepper

Put all ingredients in blender until smooth. Serve sauce warm or at room temperature. Great topping for Baked Potatoes.

 

[Mama Mangia]

Eggless Pasta

4 cups of noodles.



* 2 cups semolina flour
* 1/2 teaspoon salt
* 1/2 cup warm water


1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
4. Cut pasta into desired shapes.
5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.











Lasagna can be made with noodles, or eggplant, various veggies, etc. and different types of cheese sauces.