Kitchari from Kurma Dasa – Challenge Recipe #4

When putting together my Kitchari Challenge, I asked some friends for their favorites. This one is the favorite of my friend Jynne and from Kurma Dasa. Click for the original recipe.

I really liked the addition and punch of flavor with the veggies added. Great choice Jynne!

Kitchari adapted from Kurma Dasa

1 cup yellow split peas or mung beans
12 cups water
2 bay leaves
finely chopped ginger
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
4 teaspoons coriander powder
2 cups long grain rice
a heap (about 3 cups) of vegetables, cut into cubes (I used edamame, colorful carrots and fresh corn)
2-3 teaspoons salt
4 tablespoons olive oil
4 teaspoons cumin seeds
1 teaspoon asafetida powder

1. Bring split peas, water, bay leaves, ginger, pepper, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes

2. Add rice, vegetables, and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.

3. Heat the olive oil in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.

4.  Serve and Enjoy!

Raise-the-Roof Sweet Potato Vegetable Lasagna

This recipe was amazing and unbelievably low in fat! So many veggies and such a great idea for the sweet potato layer! And literally the only fat in the dish was from the tofu and daiya cheese, amazing! Also no need to buy no-boil noodles as these came out great and were completely cooked through.
The author loves it so much that he served it at his own wedding!

vegan cheesy goodness!

assembled before adding the cheese layer

Raise-the-Roof Sweet Potato Vegetable Lasagna
Recipe altered from Engine 2 Diet
  • 1 onion, chopped
  • 1 small head of garlic, all cloves chopped or pressed
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn, rinsed and drained
  • 1 package Silken Lite tofu
  • ½ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce
  • 2 boxes whole grain lasagna noodles
  • 16 ounces frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 1/2 cup daiya cheese – I used both cheddar and mozzarella
  1. Pre-heat oven to 400 degrees.
  2. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
  3. Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
  4. Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with daiya cheese.
  5. Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Makes 10 – 12 servings of sweet potato lasagna.


OH MY Vegan Lasagna!!

This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious. This is the Ultimate of all Comfort Foods! Both Michael and I were loving this. I have a feeling the next time we have company this is what I will make 😉 I am sure my guests will agree just how yummy this is! This is a crowd pleaser for vegans and carnivores alike!!

This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!

P.S. We are having a 2lb Chia Seed Giveaway that ends at Midnight on 4/2 – so don’t forget to enter HERE!!!

Amazing Vegan Lasagna

  • 1 box no-boil lasagna noodles
  • 12 oz. bag of soy crumbles
  • 18 oz jar of marinara sauce
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 cup shredded vegan cheddar (preferably Daiya!!)
  • 1 cup shredded vegan mozzarella (preferably Daiya!!)
  • 1/2 – 1 tub lite firm tofu
  • tub of vegan cream cheese
  • drizzle of olive oil
  • few squeezes of lemon juice
  1. Preheat oven to 350.
  2. In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
  3. In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
  4. In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano. Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.


Wild Mushroom Lasagna

Yum! Wild Mushroom Lasagna! Is this not the most perfect, comforting food for a Sunday? This wasn’t just any Sunday, it was the day after the big blizzard in NYC and I had no intention of leaving the house at all 🙂 Although there is still a bunch of cheese in this recipe, I tried to tone down the amounts I used and made it a little more low-fat than the original recipe. But this is definitely a deelish and uplifting meal.  I love mushrooms and especially that decadent porcini taste. Plus of course, this meal also feeds a crowd, at least 8-10 people! So invite some friends over and Enjoy 🙂

Sorry, this is not the best side picture, but at least you get some idea.

Wild Mushroom Lasagna
Adapted from recipe in Gourmet

For mushroom filling

  • 3 cups water
  • 2 ounces dried porcini mushrooms (about 1 cup)
  • 2 pounds fresh white mushrooms
  • 2 large zucchini, diced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 5 tablespoons unsalted butter
  • 6 tablespoons Sherry or White Wine
  • 2 teaspoons fresh thyme, chopped
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

For sauce

  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups low-fat milk
  • 1 cup of heavy cream
  • 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • eighteen 7- by 3 1/2-inch sheets dry no-boil lasagna (about 1 pound)
  • 1/2 pound freshly grated mozzarella (about 2 cups)
  • 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

Make filling:
In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.

Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat and cook one-third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.

Make sauce:
In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking the whole time for 3 more minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.

Preheat oven to 375°F and spray or butter a 13 x 9-inch (3-quart) baking dish.

Assemble lasagna:

Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don’t touch each other. Spread one-third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one-third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagna in middle of oven until bubbling and golden, about 45 minutes. Let lasagna stand 20 minutes. Lasagna may be made 1 day ahead and chilled, covered. Bring lasagna to room temperature and reheat before serving.

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