ITALIAN: Mushroom and Spinach Lasagna

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

NORTH AMERICAN: Sloppy Joes

This is what Inyoung and Jeff and I ate for supper on Friday night. I didn't have any wheat germ, so I used 1/4 cup TVP soaks in 1/4 cup hot water instead. The original recipe came from recipezaar.com.

1/2 TBSP oil
1 medium onion, chopped fine
1/2 bell pepper, chopped fine
1 16-oz. can pinto beans, drained and rinsed
1/4 cup wheat germ (you can also substitute wheat bran or ground sunflower seeds)
1 cup thick tomato sauce (you can use 6 oz. canned tomato sauce plus 2 oz. water)
1 TBSP Bragg's Liquid Aminos
1 tsp chili powder
1 tsp paprika
1/2 tsp dried basil

1. Saute the onion and bell pepper in oil for three to four minutes.
2. Add the beans, wheat germ, tomato sauce, Liquid Aminos, and spices. Bring to a simmer.
3. Mash the ingredients lightly with a potato masher.
4. Continue to simmer, loosely covered, for five to seven minutes or until it reaches your preferred consistency.
5. Serve on buns.

PUERTO RICAN: Rice and Beans

Here's a recipe I think I found on Recipezaar. We are eating this for lunch today. We never have leftovers of Puerto Rican Rice and Beans.

1 16 oz.-can kidney beans
4 oz. tomato sauce
¼ tsp salt
1 envelope Goya Sazon con Achiote seasoning (or ¼ cup or 2 ice cubes of homemade sazon—see recipe below)
1 ½ TBSP of Goya Sofrito seasoning (or homemade sofrito—see recipe below. If frozen, use one ice cube)
½ tsp garlic powder
1 small cooked potato, cubed
1 ½ cups uncooked rice
2 ½ cups water
1 TBSP oil
½ tsp salt

In a large heavy pot, with a tight fitting lid, put the 2 and ½ cups of water, tablespoon of oil, and ½ tsp of salt. Bring it to a boil and stir in the rice.

Bring the rice to a boil again over medium high heat. Stir it, and boil for a full minute. Then put the lid on and reduce the heat to medium low.

Cook for 20 minutes without lifting the lid. After those twenty minutes or so, take off the lid and, with a large spoon, begin lifting the rice from the bottom and bring it to the top. If the rice is not quite cooked, put the lid back on for another 10 minutes and check again.

When the rice is done, put the lid back on and reduce the heat to low for 5-10 minutes. Then turn off the heat.

In a medium saucepan, mix the can of beans, tomato sauce, salt, sazon, sofrito, garlic powder, and cubed cooked potato. Cook it over medium heat while stirring occasionally until the mixture is thickened and hot.

Eat!