tofu ricotta

chef to farm dinner!

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This past Friday I was honored to be Max Restaurant Group’s guest chef for their final chef to farm dinner of the season at Rosedale Farms in Simsbury, CT. This was the first vegan dinner they have ever done, and it was sold out!

In collaboration with Max’s Oyster Bar’s executive chef & culinary genius Scott Miller, we created a delicious five course gourmet seasonal vegan menu. Everything was local- from the gorgeous produce and wine from Rosedale Farms, to the kettle baked tofu from The Bridge, aged cashew cheese from Dr. Cow, and gluten free breads from Dee’s One Smart Cookie. It was a celebration of farmers, foodies, veggies and nutmeggers! Below are some of the photos from the evening. A big heartfelt thank you to all who attended and supported this amazing event!

Rosedale Farms & our chef to table dinner tent nestled within the vineyard
Rosedale Farms & our chef to table dinner tent nestled within the vineyard
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no farm is complete without a chunky red barn
guests enjoying hors d'ouvres & cocktails before dinner
guests enjoying the hors d’ouvres & cocktails before dinner
vegetable foodscapes with roasted red pepper hummus & herbed cashew ranch dip
vegetable foodscapes with roasted red pepper hummus & herbed cashew ranch dip
there was so much love and support from everyone, especially my beautiful mom
feeling so much love and support from everyone, especially my beautiful mom
tofu ceviche. avocado puree. corn nuts.
tofu ceviche with avocado puree & corn nuts.
all of the wine was made right here at Rosedale Farm!
all of the wine was made right here at Rosedale Farms!
plating the amuse bouche- roasted beets, smoked cashews & my homemade herbed cashew brie
plating the amuse bouche- roasted beets, smoked cashews & my homemade herbed cashew brie
baby kale salad with tahini caesar dressing, fried tofu croutons, toasted sunflower seeds & aged cashew cheese shavings
baby kale salad with tahini caesar dressing, fried tofu croutons, toasted sunflower seeds & aged cashew cheese shavings
giving my thanks and explaining the meal
giving my thanks and explaining the meal while trying to keep my delicious beet negroni from spilling
the entree tasting plate: celeriac lasagna with tofu ricotta and arugula walnut pesto, fritto misto of oyster mushrooms with eggplant puree & fried sage leaves, & grilled corn polenta with romesco sauce
the entree tasting plate: celeriac lasagna with tofu ricotta and arugula walnut pesto, fritto misto of oyster mushrooms with eggplant puree & fried sage leaves, & grilled corn polenta with romesco sauce
175 guests embracing a night of veganism :)
175 guests embracing a night of veganism 🙂
our menu
our scrumptious menu
what a spectacular night!
what a spectacular night!

weather drama / tofu ricotta lasagna

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IMG_3049You know how people always tell you that they don’t like drama? They’re lying.

The weatherperson stands before a neon map of the United States with a clicker and a bug-eyed expression of terror. “It’s going to be a wet one out there today folks,” he says while waving his hand over a green smudge in Connecticut, “expect flooding in some parts and power outages from the wind gusts”. This is when you start to get excited and check to make sure that your flashlights have fresh batteries in them. “Gusts could be over 40 miles per hour”. You lock all of the windows and check the pantry. Six cans of beans, some mustard, pasta sauce, brown rice, and a hundred other items. But if this system turns into as big of a storm as they’re predicting, there’s no way you’ll be able to survive. Solution? Go to the store and buy water (this is one of those automatic human responses to any type of weather from light rain to a full blown you-need-to-evacuate hurricane). “And the traffic is going to be a doozy too”. Maybe you shouldn’t go on the highway? Although if it’s windy, a tree might fall down, in which case the backroads would be more dangerous than traffic on the highway. You’ll have to wait and see.
Several hours and three raindrops later, you go outside and look at the blue sky with disappointment. “Where’s the storm?” You were so excited to wear your new rain boots, but since you already called in from work, you throw your PJ’s back on and put on the news.
“Steve Jobs didn’t have to die!” says the newsperson dramatically, with the same voice as the guy who does movie previews. Really? Was he murdered, given the wrong medication, or secretly living on a tiny island in the caribbean? “He started his cancer treatment too late”. Seriously? This is a news story? You pretend to want to turn off the news, but another headline catches your eye: “What happened to Lindsay Lohan’s teeth?” they announce. “Sources say that smoking cigarettes are to blame.” Cigarettes make your teeth yellow? What an astonishing breakthrough! After watching for 10 more minutes, you put on Pride & Prejudice, snuggle with your pets on the couch, and allow yourself to get lost in Mr. Darcy’s eyes.
And since you’re staying in and watching a movie, why not whip up some lasagna for those unicorn friends that are stopping by later with bottled water and rain boots?
Growing up, lasagna was always my favorite dish. I remember one day at school, the teacher asked us to write down our favorite food. Most kids put down chocolate, cookies, hot dogs, or hamburgers, but not me. Nope, I was the weirdo who put down lasagna (but it was spelled more like: lazanya). Hey, I was in third grade.
Lasagna with Tofu Ricotta
1 package whole wheat lasagna noodles (I use Bionaturae) or brown rice lasagna noodles
1 large jar of Rao’s marinara sauce, or marinara sauce of your choice
1 T extra virgin olive oil
1 large yellow onion, diced
3 garlic cloves, diced
1 package button mushrooms, diced
1-2 heads broccoli, finely chopped
salt & pepper to taste

For tofu ricotta:

2 packages extra firm tofu (I use The Bridge) crumbled
4 T italian seasoning blend or Penzey’s Sandwich Sprinkle (not sure why they call it this…weird)
1/4 cup + more nutritional yeast (in the bulk section of Whole Foods)
2 T + stock (I use Imagine No-Chicken stock or homemade)
2 T lemon juice
salt & pepper to taste

*a note about making the tofu ricotta…I’ve never really measured out these ingredients before, so I’m estimating for you, but taste as you go and see. It should taste salty, cheesy & herbalicious. If not, adjust accordingly.*

Preheat oven to 350. In a large pot, cook pasta noodles according to package directions. Drain noodles and rinse with cold water, then set aside in a bowl of cool water. In a saute pan, saute onions in olive oil until soft, then add garlic, mushrooms, broccoli and some salt. Cook until soft, just a few minutes. Take off stove and let cool. In a mixing bowl, combine crumbled tofu, seasoning, nutritional yeast, stock (use as much as you need to make a ricotta cheese consistency), and lemon juice. Take out a 9 x 12 baking dish (I use a cast iron or ceramic baking dish), and pour a thin layer of pasta sauce over the bottom of the pan. Now add one layer of cooked noodles, side by side over the sauce. Add half of the veggie mixture and half of the ricotta mixture and pat down lightly and evening over the noodles. Cover with a generous amount of pasta sauce, then repeat the process one more time. Top with a third layer of noodles, and pour the rest of your pasta sauce over top. Sprinkle with nutritional yeast for a cheesy top. Place in the oven and bake for 40 minutes. Remove from oven and allow to cool, then top with almesan sprinkles and pesto and serve to 6 nervous unicorns.
Optional topping: Walnut pesto
1 cup loosely packed basil, washed and pulled off stems
1/2 cup raw walnuts, toasted (in oven at 350 for 10 minutes or until fragrant)
1 T fresh lemon juice
1 tsp miso (I use South River brown rice miso)
2 T extra virgin olive oil
sea salt & pepper to taste
process ingredients in food processor until just a little chunky…adjust seasonings to preference.
Optional topping: Almesan sprinkles (tastes better than parmesan!)
1/2 cup almonds, toasted (see above toasting procedure for walnuts)
1 tsp + lemon zest
sea salt to taste
process ingredients in food processor until crumbly and reminiscent of parmesan cheese…adjust seasoning to preference.