Dinner 7/16/09

• Tofu Rigatoni Casserole, Green Bean Almondine, and Salad made by Summer
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• Tofu Rigatoni Casserole
• from Cookie Magazine
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• ¼ cup extra-virgin olive oil, plus more for drizzling
• ½ onion, finely chopped
• *a few baby portabello mushrooms, chopped
• *yellow squash, shredded
• 3 garlic cloves, finely chopped
• 1 28-ounce can crushed tomatoes
• 1 pinch dried oregano
• 1 12- to 14-ounce package firm tofu, drained
• 1 large egg
• 1 pinch grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 10-ounce package frozen spinach, defrosted and drained
• 1 1-pound box rigatoni, cooked al dente and drained
• 1 pound fresh mozzarella, grated (about 4 cups)
• 3 ounces grated Parmesan (about ¾ cup)

1. Preheat oven to 350° F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more. *I added in the mushrooms and squash here.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and ½ cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.

Green Bean Almondine

1/2 cup whole almonds
1 lb. green beans, trimmed and cut into 1 1/2-inch pieces (about 4 cups)
2 Tbs. roasted walnut oil
1 1/2 Tbs. low-sodium tamari or soy sauce *I used Bragg's*
2 tsp. balsamic vinegar

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 10 minutes, or until browned and fragrant. Cool, then coarsely chop. Set aside. <<*I toasted them in a pan on the stove. I know if I put them in the oven, I would burn them!>>

2. Steam green beans 6 to 8 minutes, or until crisp-tender. Rinse under cold water, and drain. Pat dry with paper towels, and transfer to medium bowl.

3. Add walnut oil, tamari and vinegar to green beans, and toss to coat. Season to taste with salt and pepper. Just before serving, sprinkle with chopped almonds.

Salad

Mixed Greens

Baby Portabello Mushrooms

Green Onions

Cucumber

Cherry Tomatoes