Almost Vegan Acorn Squash Lasagna

So it's been a while since I updated, but it doesn't mean I haven't been cooking. Instead since I left grad school—I got a job and have been working so much, that on my off time, I don't want to write.

But I've recently rekindled my relationship with blogging and also hope to expand this blog beyond the boundaries of solely Indian cuisine.

One thing that is common for first-generation Indian children is that their parents and grandparents are not as open to different cuisines. In my case my grandmother and my maternal uncle are not so open to eating Italian food. My grandmother thinks marinara sauce is to tart and my uncle favors eating Indian, Chinese and other foods of Asian decent. Although my mom loves Italian food, she's vegetarian, so often when she eats it, the meal is full of carbs and dairy rather than protein. This recipe is sweet and hearty with a hint of spice. It's not tart at all.

A couple of things inspired this Almost Vegan Acorn Squash Lasagna:

1. On Trisha Yearwood's (yes, the country singer) new Food Network cooking show, she and Garth Brooks (yes another country singer) made Black Bean Lasagna using a faux ricotta made with tofu. Using tofu instead of ricotta really cuts down on the fat in lasagna.

2. My mom recently went to a work lunch at a fancy country club where she dined on butternut squash ravioli with brown butter sauce. I might be great in the kitchen by ravioli is pretty intense to make and I figured a squash lasagna would really mimic the flavor without the work.

Take note: it's almost vegan because I used one egg and parmesan. You could make it without the egg, use egg-free lasagna, and substitute the real parmesan for a vegan version. I also will be using whole wheat lasagna next time I make it, but I had to regular boxes on me and I like to use what I have.

Almost Vegan Acorn Squash Lasagna
Serves 4-5, Prep Time: 1 hour, Cook time: 50 minutes.

Ingredients:

• 2 cups of faux ricotta (make it the day of) recipe below)
• 2 cups of marinara (store bought is fine - I used Trader Joe's organic)
• 1 cup of Parmesan
• 1/8 of Italian breadcrumbs
• 12 pieces of lasagna (you can make extra just in case and use the leftovers later)
• 1 acorn squash, roasted with spices (can be made ahead of time, recipe below)
• 1 large onion, caramelized

Directions:

1. Preheat the oven to 400 degrees. 
2. Place a 1/3 of the marinara sauce on the bottom of the lasagna pan to help prevent the noodles from sticking.
3. Add one layer of lasagna (4 slices overlapping) on the bottom of the pan.
4. Layer a 1/3 of the marinara sauce to the noodles and spread out across the pan, covering all the noodles. 
5. Add 1/2 of the acorn squash over the noodles and spread out across the pan again, covering the sauce. (A trick: wet the back of the spoon, helps with sticking)
6. Sprinkle 1/2 of the caramelized onions over the squash
7. Add 1/2 of faux ricotta over the onions and squash
8. Repeat the layers once more, but don't use the tomato sauce (reserve for top layer). 
9. Place the last layer of lasagna noodles in the pan. 
10. Add the remaining 1/3 of the tomato sauce onto the noodles.
11. Mix the Parmesan and breadcrumbs and sprinkle over the top.
12. Cover with foil (Trick: spray foil with cooking spray to prevent sticking).
13. Bake for 40 minutes. 
14. Remove foil. Bake for another 10 minutes until cheese is brown and bubbling. 

Roasted Acorn Squash:

• 1 acorn squash
• 1/8 cup of olive oil 
• 1 tsp. of cinnamon
• 1 tsp. nutmeg
• 1 tsp. of salt
• 1 tsp. of pepper

Split the acorn squash in half—lengthwise. Remove the stem and slice the bottom of the squash so it's flat. Drizzle olive oil over the squash and sprinkle all of the spices over the squash. Roast the squash at 400 degrees for 20 minutes. Once roasted scoop out the pulp and let cool. Store in refrigerator if making ahead of time. Makes 2 cups

Faux Ricotta

• 1 container of tofu (I used light silken, but you can use firm or extra firm)
• 1/4 cup of pine nuts or cashews (toasted)
• 10 leaves of basil
• 1 tsp. of nutmeg
• 1 tsp. of sea salt
• 1/2 tsp. of red pepper flakes or to taste
• 1 egg
• 1 cup of Parmesan
• 1/2 tsp of pepper
• 1 tsp. of lemon juice

A few hours or even overnight, wrap the tofu in a couple of layers of paper towel and place in a colander in a bowl with a weight over it so all the liquid drains. Once drained: place all the ingredients in a food processor and pulse until everything is mixed together and consistency is similar to ricotta. Set aside. Makes 2 cups. 

Gourmet: Goan Gobi Curry (Cauliflower Curry)

Excuse the state of the photos, they were taken from my phone, but this was a part of my gourmet meal I had with my mom and roommate Sara, as a part of graduation weekend at Vermillion in New York City.

Vermiilion is a Latin-Indian fusion restaurant off Lexington Avenue, near an area in New York City known as "Curry Hill," for obviously all of it's Indian restaurants and stores. I had originally heard of the place while watch The Iron Chef on the Food Network when Vermillion's chef, Maneet Chauhan, battled Iron Chef Morimoto.

I was so intrigued by the fusion because although I've noticed many similarities in the the types of foods Latinos and Indians eat -- I was excited to find out how the flavors would blend.

Anyway, Sara and I enjoyed so much food, literally SO MUCH FOOD including tandoori skirt steak (seared churrasco in a classic indian marinade, plantain chips, garlic spinach), cauliflower portuguese (stewed in a goan gravy + coconut rice), juhu ki pani puri (street indian chaat, flour shells, spiced potato, chili mint water) and my mom had paneer konkani (cheese, oaxacan crepas de huitlacoche/mexican truffle, inca red quinoa).  THESE PICTURES DON'T EVEN GIVE JUSTICE TO WHAT WE ATE!!!

Anyway, I was really inspired by the food and I wanted to try making the Cauliflower Portuguese, otherwise known as Goan curry. It's called Goan after an coastal/beach area in India known as Goa. After Portuguese conquistadors came to the area, and some later settled, it has been greatly influenced by Portuguese cuisine. Goan cuisine in general is a mix of spicy and sweet flavors.

Similarly, this dish is sweet with the help of coconut milk and spicy with the help of chilies. 


Although many times shredded coconut is blended into the paste, I used coconut milk instead. Also Goan curry is usually accompanied with shrimp, but I made this vegetarian version for the sake of mimicking what I ate at Vermillion -- but using shrimp instead of cauliflower is yummy too!


Ingredients:

• 1 can of coconut milk
• 1/2 cup of vegetable broth
• 1 head of cauliflower, stems removed and cut into florets
• 1 tsp of curry paste
• 1 tsp of ginger, grated
• 1/2 tsp of garlic minced
• 1 green chili, chopped with seeds
• 1/2 tsp of turmeric

Directions:

1. Over medium heat, place broth in a pot and bring to a boil.
2. Add cauliflower and allow to steam for 5 to 6 minutes or until tender.
3. Add garlic, ginger and chili to the cauliflower and allow the flavors to blend. Some to all of the broth will boil away.
4. Add coconut milk, turmeric and curry paste and allow stew to simmer over low heat for 30 minutes. 
5. Add salt or pepper if desired.

Southern Indian Lamb Curry

I'm a big Food Network fiend and so I was intrigued the other day when I saw Tyler Florence make an "Ultimate Indian Dinner" on his show.

He made Lamb Curry, raita and samosas. Haven't made this recipe yet - but I'm gonna try it this weekend. As for the samosas... I'm on a mission to find one authentic recipe, and one that is easy - so that I can compare them in a later blog.

Southern Indian Lamb Curry
serves 8, Prep: 35 min., Cook 40 min.

Recipe courtesy Tyler Florence and Food Network

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons cloves
• 1 1/2 tablespoon cumin seed
• 11/2 tablespoon fennel seed
• 1 1/2 tablespoon coriander seed
• 1 1/2 tablespoons turmeric
• 1 cinnamon stick
• 2 fresh bay leaves
• 10 fresh curry leaves
• 3 pounds boned shoulder lamb, cut into 1-inch cubes
• 1 fresh red chili
• 2 medium onions, roughly chopped
• 5 cloves garlic, peeled
• 2 tablespoons minced fresh ginger
• Kosher salt and freshly ground black pepper
• 5 large fresh tomatoes
• 1/2 cup plain unsweetened natural yogurt
• 1/2 bunch fresh cilantro, roughly chopped
• 1 scallion, cut into strips
• 6 cups steamed basmati rice

Directions:

1. Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
2. Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

Copied from FoodNetwork.com on Wed. Nov. 4, 2009

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