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LIGHT & LOCAL |
| • | A top chef returns |
Just after the holidays, my boyfriend, Bob, and I took our kids on a cruise to the Mexican Riviera. Jan Schmidt, my meditation teacher, looked after our beloved pets Dalai (the dog) and Chibi (the cat) while we were gone, so I invited her and her husband, Bill, for dinner, to discuss the family's routine. Because they are both vegetarians, I decided to make Angela's quickie meatless lasagna.
Angela Inouye created this quick and delicious recipe for her food-service class at Kaimuki High School. Those of you who usually read my column and my cookbook, "Island Light Cuisine," know that I am a big fan of Boca Burgers, still the best meat alternative I have found. If you have other favorites, let me know. I am always open to trying new products that resemble the real thing. I have used it in place of ground beef in many of my recipeschili, tostadas, meat loaf and even Boca adobo!
Boca burgers are veggie burgers made from soy and wheat gluten. You can usually find Boca products in the freezer section of supermarkets or health- food stores. They are a significant source of protein, complex carbohydrates and fiber. And they are easy to prepare. I used to cut the burgers up for my recipes, but now all I have to do is buy the Boca meatless ground burger.
ANGELA'S QUICKIE VEGGIE LASAGNA
For the filling:
Noodles and garnish:
Combine the sauce, Boca burgers and water. In a medium-sized mixing bowl, assemble the filling. In a 9-by-13-inch baking pan, layer ingredients in the following sequence: 8 ounces sauce, 4 ounces noodles, half the filling mixture, 6 ounces grated mozzarella cheese, 8 ounces sauce, 4 ounces noodles, the remaining filing mixture, 6 ounces grated mozzarella cheese (optional: may omit, after baking, sprinkle with 1/4 cup grated Parmesan cheese instead) and finish with 16 ounces sauce.
Cover pan tightly with foil to trap moisture so noodles cook in the sauce. Let it stand for 10 minutes to set before serving.
Serves 6-8.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
