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I used to make lasagna, but it's a bit of a bother, what with boiling the giant noodles and carefully layering everything.
Macaroni, cheese and veggies would achieve a similar result, with fewer steps. Does someone have such a recipe to share?
And, what's the key to the no-boil noodle recipes -- just a bit more time in the oven?
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I have only used the no boil noodles. I don't know what the time difference is, but it worked great with a sufficient amount of liquid in the sauce. I also did half lasagna noodles and half squash or eggplant as my layers! I do enjoy the large noodles in lasagna.
I used to make lasagna, but it's a bit of a bother, what with boiling the giant noodles and carefully layering everything.
Macaroni, cheese and veggies would achieve a similar result, with fewer steps. Does someone have such a recipe to share?
And, what's the key to the no-boil noodle recipes -- just a bit more time in the oven?
.
I don't know but they work. I don't make lasagna a lot but when I do, I use no-boil noodles. So much easier.
Here is how i make myself tofu scrbmble with sunflower seeds and nutritional yeast.
You will need:
- Oil ( any kind, the healthier the better )
- Tofu
- Nutritional yeast
- Black salt ( or just regular salt )
- Black Pepper
- Turmeric spice
- Sunflower seeds
First you tear up Tofu in a pan which you added some oil beforehand, let it sizzle for 5 minutes, stirr it around while its getting lightly yelowish, then add sunflower seeds, some nutritional yeast and all the spices ( except turmeric - which you will add right before the end ) and salts, stirr it around for a bit. Add turmeric and serve.
Here is how i make myself tofu scrbmble with sunflower seeds and nutritional yeast.
You will need:
- Oil ( any kind, the healthier the better )
- Tofu
- Nutritional yeast
- Black salt ( or just regular salt )
- Black Pepper
- Turmeric spice
- Sunflower seeds
First you tear up Tofu in a pan which you added some oil beforehand, let it sizzle for 5 minutes, stirr it around while its getting lightly yelowish, then add sunflower seeds, some nutritional yeast and all the spices ( except turmeric - which you will add right before the end ) and salts, stirr it around for a bit. Add turmeric and serve.
I make something similar occasionally, but add the turmeric at the beginning and also add kala namak salt (not sure if that is what you meant by black salt, but it's really important to mention specifically what it is) which gives it an eggy flavor. I also omit the oil which makes it healthier and add copped onions, mushrooms, and spinach.
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I make something similar occasionally, but add the turmeric at the beginning and also add kala namak salt (not sure if that is what you meant by black salt, but it's really important to mention specifically what it is) which gives it an eggy flavor. I also omit the oil which makes it healthier and add copped onions, mushrooms, and spinach.
Thats how it is called. Black salt, or at least that is what we call it. You can do it withouth it aswell or just use normal salt. Sunflower seeds is what gives this dish a solid taste and its fullfilling
I just googled black salt and your right!
Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas.
The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4, Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.
Kala namak has been praised in Ayurveda and used for its perceived medical qualities.
Thats how it is called. Black salt, or at least that is what we call it. You can do it withouth it aswell or just use normal salt. Sunflower seeds is what gives this dish a solid taste and its fullfilling
I just googled black salt and your right!
Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas.
The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite (Fe3S4, Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.
Kala namak has been praised in Ayurveda and used for its perceived medical qualities.
That is why I wanted to mention specifically kala namak and not just black salt as there are other items out there called black salt that don't give you that specifically eggy/sulfur flavor and aroma and are not the same thing. I use it in the tofu scramble but will also add a bit to other things that traditionally might have egg such as chickpea or "no tuna" salad, and potato salad. You can get a pretty good sized package on Amazon for not much money. I keep it in a separate salt shaker.
__________________
My posts as moderator will be in red.
That is why I wanted to mention specifically kala namak and not just black salt as there are other items out there called black salt that don't give you that specifically eggy/sulfur flavor and aroma and are not the same thing. I use it in the tofu scramble but will also add a bit to other things that traditionally might have egg such as chickpea or "no tuna" salad, and potato salad. You can get a pretty good sized package on Amazon for not much money. I keep it in a separate salt shaker.
Yea i wrote Black salt, i just didnt write down it tastes like an egg. I did talk about it in the video thou.
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My Tofu scramble with sunflower seeds
