Cleaning out the fridge: Dairy-free lasagna

Traveling three weekends in a row = no groceries + creativity in the kitchen. Using the minimal (and I mean minimal – check out the photographic evidence) ingredients I had left in the fridge, freezer and/or cupboard, I came up with some pretty decent concoctions, starting with a dairy-free lasagna…

Inspired by the idea that lasagna doesn’t have to use cheese (see cheeseless lasagna), I experimented with smashed white beans, layered with leftover ground turkey, cherry tomatoes, bread crumbs, and of course no-bake lasagna noodles.

Interestingly enough, it tasted pretty good – especially the day after. With a little imagination, if you let go of your need for cheese, it ain’t bad (and tastes curiously like this cassoulet). PS – I cheated a little and sprinkled freshly shaved parmesan on top.

Soup’s On

It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.

Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:

  • Used red chard in place of kale
  • Doubled the carrots in place of celery
  • Used onion in place of shallots
  • Swapped fresh herbs for dried
  • Left out the sherry wine vinegar