Forbes and I ate very well while in Hilton Head. While some of the amazing meals we shared came from restaurants...many were our very own creation. Straight from my borrowed kitchen.
Easter Sunday we concocted this adaptation of a tried and true recipe. We make this casserole every couple months. But for our Easter dinner we changed it up a bit. The original recipe can be found here. The changes we made included boiling the noodles before baking, and topping with bread crumbs. We also baked the pasta in two personal-sized dishes for sophisticated table serving.
2 cups whole wheat penne noodles
1 can tomato sauce
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 yellow onion diced
2 tbsp Italian Seasoning
2 slices whole wheat bread
1 tbsp Earth Balance buttery spread
2 cups baby spinach
Bring several cups of water to boil and cook pasta until soft.
Rinse spinach leaves and leave in colander in sink. Drain pasta into same colander. As the hot water hits the spinach it will wilt it slightly. Pour spinach and noodles back into pot. Stir in tomato sauce, olive oil, vinegar, onion, and Italian seasoning.
Spray four small glass casserole dishes with nonstick spray. Slice fresh tomatoes and cover bottom and sides with tomato. Divide noodle and sauce mixture between the four casseroles, spooning in carefully on top of tomatoes.
Process 2 slices of bread in food processor until they form a fine crumb. Add in butter and process a little longer. Divide bread crumbs between four casseroles and bake in 350* oven for 30 minutes.
Vegan Reubens were by far our favorite meal we ate on vacation! This one will become a staple in our house.
4 slices Rye bread toasted
1/2 package tempeh
1/2 cup sauerkraut
2 tbsp vegan mayo (Veganaise)
1 tbsp ketchup
1 tbsp pickle relish (we used sweet)
1/2 cup vegan shredded cheese (if desired)
Spread a thin bit of olive oil on tempeh and slice into thin strips. Grill using outdoor grill or George Foreman, or pan fry until lightly brown.
Whisk together mayo, ketchup and pickle relish and spread half of mixture on two slices of bread. Slice the avocado thin. Layer cooked tempeh and avocado on toast. Top with sauerkraut. Eat open faced or top with another slice of toast and cheese if desired. Devour.
Cabbage Carrot Salad: 2 carrots shredded, 1/4 cabbage shredded, ~1/4 cup balsamic vinegar mixed together.