Baked Lasagna with Tofu

1 teaspoon dark sesame oil
½ cup shelled fresh green peas
Kernels from 1 ear of fresh corn
½ cup peeled and diced onion
1 pound tofu
1 teaspoon tamari soy sauce
12 whole wheat lasagna noodles, 8 to 10 inches long.

1- Sauté the peas, corn, and onion with the sesame oil in a frying pan for about 5 minutes, or until almost tender.
2- Mash tofu and add to the vegetables.
3- Sprinkle the tamari soy sauce over the ingredients, mix well and cook for 1 to 2 minutes longer.
4- Cook the noodles separately. Rinse and drain.
5- Place a layer of cooked lasagna on the bottom of a baking dish.
6- Alternate layers of vegetable and tofu with layers of noodles. End with a layer of noodles.
7- Cover baking dish and bake for 20 to 25 minutes in a preheated 350 degree oven, or until noodles are crunchy around the edges.

Variations: Use other vegetables, seitan (wheat gluten), or tempeh for layering with the noodles. Large whole wheat shells or spirals may be used instead of lasagna.

TOMATO SAUCE – WITHOUT TOMATO

The properties of the tomatoes are considered to be of a great help against prostate cancer. The skin of the tomatoes contains a property that is not well digestive by our bodies. You can peel the tomatoes, or you can try this yummy and very healthy recipe from the macrobiotic cooking, which is considered as one of the healthiest way of cooking today. Enjoy it!

1 small beet, including greens
4 to 5 carrots
1 green pepper
4 celery stalks
Dark sesame oil
4 chopped onions
2 tablespoon miso

1- Chop the beet greens and dice the beets.
2- Slice the carrots, green pepper and celery.
3- Pressure-cook for 20 minutes or boil for 45 minutes.
4- Sauté the onions in a little sesame oil in a frying pan until the onion is translucent. Then add to the other vegetables.
5- Mash the vegetables
6- Add the diluted miso (rice miso is nice for this dish) and simmer for 5 minutes.

You can use this sauce to serve over whole wheat spaghetto or other pasta.

Variation: For Italian spaghetti, add a pinch of dried oregano and a pinch of dried basil.
You can also sauté mushrooms and or seitan (wheat gluten), for a richer sauce.
Also cooked tofu cubes can give the taste and appearance of cheese to the sauce.
Up to 2 tablespoons of tahini may be added to make a creamier sauce.