Recipe: Vegetarian Lasagna, Amazing Spaghetti, Chinese Vegetable Egg Drop Soup, Chicken Udon Soup

Seppo, I did a quick search of the WWW... found a few ideas
you might modify if you are still looking for ideas. I am
sure you don't need the full recipes (but I am posting them
in case others are interested).

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**make a lasagna-type dish using your cooked udon noodles.....

Vegetarian Lasagna

Kosher

For flour allergy, substitute corn lasagna or similar pasta product available at health food stores.

12 oz. lasagna noodles (approx. 1 package)
1 glove garlic
3 tbsp. oil
2 cup sliced mushrooms
2 cups sliced green pepper
1 bag spinach - coarsely chopped
2 eggs
1 pound tofu - drained and crumbled (use food processor)
3/4 tsp. oregano
3/4 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup fresh parsley - minced
1 pound mozzarella cheese - shredded
5 cups homemade or canned marinara sauce (about 2 cans)
3 oz. fresh parmesan cheese

Cook lasagna noodles according to package directions. Drain well and set aside.

Preheat oven to 350 F. Lightly grease a 9 by 13 inch casserole dish.

Saute garlic briefly in oil in a large frying pan. Add mushrooms and green pepper and
saute until softened, about 5-7 minutes. Remove and place in a large bowl. In same frying
pan, cook spinach until wilted (5-7 minutes). Drain off liquid. Combine spinach with
mushroom and green peppers. Let mixture cool well. Stir in beaten eggs.

Toss crumbed tofu with oregano, garlic powder, salt, pepper and parsley.

Spread a thin layer of marinara sauce in baking dish. Place one layer of lasagna noodles.
Cover with spinach mixture, then half of tofu, half of mozzarella cheese. Repeat layers,
starting again with marinara sauce, until all ingredients are used up. (Top layer should be
cheese). Sprinkle with parmesan and bake approximately one hour - until casserole is
bubbling and cheese on top is melted and lightly browned. Sprinkle with parsley before
serving.

Makes 12-16 portions. Can be frozen before or after baking.

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Amazing Spaghetti

Serves 2, Preparation time, 20 minutes+15 unattended

1 small spaghetti squash
1 oz whole wheat spaghetti or udon noodles
1/2 onion, diced fine
4 cloves garlic, minced
1/2 bell pepper, chopped
3 medium-large shitake mushrooms (dried or fresh)
1 large tomato, chopped coarsely
1 10 oz fat-free spaghetti sauce
1/3 6 oz can tomato paste
1/4 cup (or to taste) fresh salsa
1/4 cup parsley, minced
Sap sago or parmessan cheese
Preheat oven to 350.
Pierce the spaghetti squash with a knife several times and place it in a shallow
dish. Bake for 35 mintues, or untill a fork easily pierced the squash.
Meanwhile, lightly spray a medium skillet with olive oil. Place over a medium
flame and saute the garlic and onions for 5 minutes, stirring frequently. Add a little
water or broth if necessary. Add the bell pepper and shitake mushrooms. Cover
and cook for 3 minutes. Remove cover and continue to saute, stirring frequently,
untill the peppers are soft. Add the tomato and stir.
Prepare the noodles according to the instructions on the package. When
done, drain well.
Heat the spaghetti sauce and the tomato paste in the microwave or in a small
pot.
In a large pot, combine the noodles, spaghetti squash, the tomato sauce,
salsa, and parsley. Stir well.
To serve, sprinkle a little grated sap sago cheese over the spaghetti.
NUTRIENT TOTALS: 400 total calories; 5% calories from fat, 13% calories from
protein, 82% calories from carbohydrates.
Fiber 42% RDA; Cholesterol 0; Vit. A , 82% RDA; Vit. B6, 82% RDA; Vit. B12,
0; Vit. C, 201% RDA; Vit. E, 76% RDA; Calcium, 15% RDA; Iron, 40% RDA:
Magnesium, 58% RDA; Sodium, 76% RDA; Zinc, 28% RDA.

VARIATIONS: To add Vitamin B12 to this recipe, you could add some lightly seared lean steak, or, for vegetarians, tempeh.

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Chinese Vegetable Egg Drop Soup

PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 8

INGREDIENTS:
3 soaked in hot water to soften ounce dried
shiitake mushrooms
2 egg white
1 egg
6 or vegetable broth cup defatted chicken broth
1 stems removed, washed and drained (or
substitute frozen leaf spinach, thawed and
drained) 10oz package spinach
1 cooked, or 1/2 pound spaghetti, cooked and
drained 7.25 oz package udon noodles
1 to 2 or to taste tsp reduced-sodium soy sauce

1 (or balsamic vinegar) or to taste tsp Chinese
Chinkiang vinegar
to taste Tabasco
1/2 cut into small cubes lb firm Chinese-style
tofu
to taste freshly ground white pepper PREPARATION:
1. Drain the mushrooms, remove and discard
the stems, cut them into small pieces, and set
aside.
2. In a large nonreactive saucepan, bring the
broth to a boil; add the spinach and cook until
just wilted, stirring often. Add the mushrooms
and noodles and cook just to heat through.
3. Season the soup with soy, vinegar, and
Tabasco. Add the tofu and pepper and stir just
to heat through.
4. Scramble the egg whites and egg together
and while the soup is simmering, stir it with a
fork in one hand and gradually pour the egg
mixture into the soup in a stream, scrambling
constantly.
5. Serve the soup immediately. Serves 8.
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CHICKEN UDON SOUP - yields 4 portions

2 teaspoons dried Dashi mix combined with 4 cups water or 4
cups clam broth
1 cup sliced green onion
1/4 cup chicken broth
1/2 cup Sake
1/4 cup soy sauce
1 cup 1/2"-diced raw chicken
1 tablespoon sugar
1 cup sliced mushrooms
1 tablespoon grated ginger
1 cup 1/2"-diced firm tofu
4 cups cooked UDON noodles (found in Asian markets)
2 hard boiled eggs - each egg cut in half
4 tablespoons pickles ginger slices

In a large sauce pan, place the prepped Dashi/clam broth mixture
Dashi found in Asian markets), chicken broth, Sake and soy sauce.
Combine and bring to a boil.

add the chicken and sugar. Simmer for 5 minutes.

Add the ginger, mushrooms, green onion, tofu and the UDON
noodles. Cook for 3 minutes.

Pour in bowls and garnish each bowl with an egg half and some
pickled ginger slices.

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NOODLES AND SEITAN IN SHIITAKE BROTH

1 lb. noodles, udon, soba, or somen
3/4 lb. seitan, cut into bite-size pieces
1 c. now peas, cut in half on the diagonal
1 c. carrots, matchstick cut
broccoli florets
4 shiitake, 1 for each bowl, soaked in 1 c. water and destemmed
3-inch piece of kombu
sea salt
tamari to taste
2 scallions, slivered

Bring water to a boil in quart pot with a pinch of salt. Add udon noodles.
Cook until tender, then drain and rinse them with warm water, drain again.
In a large pot add 4 cups of water with the kombu. Bring to a boil and then
simmer for 5 mins. Remove kombu and reserve for another recipe. Add
shiitake mushrooms with soaking liquid and tamari to pot. Cook for 10 mins.

In a separate pot, steam vegetables individually in a little water and salt
until tender. Warm seitan in shiitake kombu broth.

Distribute noodles evenly into individual serving bowls. Place vegetables
and seitan in sections on top of the noodles. Place the carrots next to the
seitan and in between the peas and the broccoli. This will add a nbice
color contrast to the dish. Pour hot kombu-shiitake broth over vegetable
and noodles, making sure that there is one shiitake per bowl.

Garnish with scallions.

Serves 4.