Meatless Lasagna. Growing-up I had Lasagna maybe twice. Being from a Chinese family, we rarely ever ate Italian other than my Dad’s take on Spaghetti, which though not bad, was Tomato Paste and Ketchup-based with ground pork, peas and carrots. You can imagine the shock of my classmates who got introduced to Hong Kong-style Spaghetti at my sixth birthday party!
My Mom was excited that I asked her to help assemble my Meatless Lasagna and I’m glad I got to show them a proper Lasagna. No processed cheese, LOL. 🧀
You cannot tell this is meatless. It’s got the same heartiness and flavour a Meat Lasagna has. Everyone should be pitching-in their part and reducing our carbon footprint. Eat meatless once a week. This is an easy way to do it!
Ingredients:
9 Lasagne noodles
2 packages of Yves Original Veggie Ground Round
1 can of crushed tomatoes
1 can of tomato paste
2 cups of shredded Mozzarella
1/2 tub of Ricotta
1 pint of mushrooms, sliced
1/2 yellow pepper, diced
1 white onion, minced
3 cloves garlic, minced
1 tablespoon organic raw sugar
Salt and pepper to taste
Grated Parmesan Cheese
Instructions:
1. Boil noodles till al dente. Place aside in a tray and drizzle a bit of oil on them to prevent from sticking.
2. In medium-sized sauce pan, sauteé garlic and onion. Add-in peppers and mushrooms, cook till mushrooms wilt. Season with salt and pepper.
3. Add-in Veggie Ground Round.
4. Cook about 5 minutes on medium heat.
5. Add-in crushed tomatoes and tomato paste. Add 1/4 tomato paste can of water.
6. Bring to boil and add sugar.
7. Reduce to low heat and simmer 20 minutes, stirring occasionally.
8. Pre-heat oven at 375°F.
9. Prepare a 13 x 9″ tray, ladle some of the tomato mixture in, covering bottom.
10. Layer 3 Lasagne noodles on-top.
11. Add layer of Mozzarella, followed by dollops of Ricotta, covering surface.
12. Add 3 more noodles. Ladle some tomato mixture on-top, then Mozzarella and Ricotta.
13. Repeat steps 10 to 12 again.
14. Add 3 final noodles on-top. Ladle tomato mixture on-top. Cover with Mozzarella.
15. Cover tray with foil and bake 35 minutes.
16. Remove foil and bake 10 more minutes.
17. Cool 20 minutes and serve.
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(Photo credit: Mr. Will Wong)
Meatless Miso Mac & Cheese. Take your Kraft Dinner and elevate it with this amplified take on a comforting favourite! The combination of cheese and miso you’d think would be too salty, but this is a perfect marriage. KD has a bad rap but it has a healthy serving of protein, aids in iron absorption and contains minerals that help with boosting metabolism, your immune system and brain function. 🧀
Ingredients:
1 box Kraft Dinner
2 tablespoons butter
1/3 cup milk
1 tablespoon Miso paste
1/2 package Yves Original Veggie Ground Round
6-8 large white mushrooms, sliced thin
8 grape tomatoes
1/2 white onion, chopped
1 cup Arugula
1 stalk green onion, chopped
1/4 cup old white cheddar, grated
Salt and pepper, to taste
Instructions:
1. Prepare Kraft Dinner, cooking noodles. Strain in colander.
2. In skillet, sautée mushrooms, onions and tomatoes in oil. Season with a bit of salt and pepper.
3. Stir-in 1/2 tablespoon of Miso paste, continue to fry until vegetables wilt.
4. Add-in meatless Ground Round and stir-fry for about two to three minutes on medium heat.
5. Prepare cheese sauce in a medium-sized sauce pan that is oven-safe. Melt butter and 1/2 tablespoon Miso paste in sauce pan. Add packet of cheese powder and milk. Once sauce just is about to bubble, turn heat off. Fold-in macaroni and vegetable/ground round mixture. Mix evenly till sauce is dispersed.
6. Stir-in Arugula gently till dispersed. Grate old cheddar over the top.
7. Broil mixture 5 minutes in oven. Allow to cool and serve.
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(Photo credit: Mr. Will Wong)
French Onion Soup. In addition to washing those hands and exercising Social Distancing, a strong immune system is needed to navigate this period ahead. We all need a good dose of Vitamin C, but instead of oranges, how about onions?
We adore French Onion Soup, which notoriously is tricky to make. With all the time in the world right now, when better than now to finally tackle this savoury sensation? 🇫🇷🌰
Ingredients:
6 large white onions, chopped thinly
8 cups of beef broth
1/2 cup dry white wine
5 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon thyme
2 teaspoons organic cane sugar
Black Pepper to taste
Sea Salt to taste
1 cup Gruyere Cheese, grated
1 French Baguette
Instructions:
1. Chop onions thinly.
2. In large soup pot on medium heat, sautée onions in 3 tablespoons of olive oil, stirring frequently for 15 minutes.
3. Turn-up heat to medium-high, add butter and one tablespoon olive oil. Cook another 15 minutes, stirring frequently as onions start browning.
4. Add-in sugar and one teaspoon of sea salt (or more if you like). Cook another 15 minutes, stirring frequently.
5. Add-in garlic. Cook for one minute.
6. Add wine and scrape brown bits from bottom of pot.
7. Add beef stock, bay leaves and thyme. Bring to a boil, add pepper and salt to taste. Simmer for 45 minutes or longer.
8. Skim excess oil, herbs and remove bay leaves.
8. When about ready to serve, heat oven to 450°F. Cut baguette into approximately 2-inch thick slices. Place on baking sheet and drizzle with a bit of olive oil. Bake about 7 minutes.
9. Flip bread pieces over and stack grated Gruyere on-top and return to oven, baking until cheese and bread are golden-brown.
10. Ladle soup into bowls and top with piece of toasted cheese bread and serve. Dunk bread into soup for that gooey, cheesy texture.
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Those of you who know me, know I LOVE to cook. Cold weather means comfort food and I thought I’d share this with you after getting numerous requests for the Recipe after posting some snaps on Social Media last night! Enjoy and make it your own!
Its creaminess reminds me a lot of the Mac and Cheese served at Toronto’s Thompson Diner, but I love an edge to things which the Bacon and Jalapeño add.
Ingredients:
2 cans Campbell’s Cream of Bacon Soup
1 1/2 cups (185 mL) Homo milk
1 300g block of Old Cheddar, grated
1 300g block of Jalapeño Monterey Jack, grated
6 cups cooked Macaroni
2 strips of finely chopped bacon, cooked
Jalapeños chopped, to taste
1/2 cup dry bread crumbs
4 tbsp butter melted
Sea salt, to taste
Directions:
•Set oven to 425°F
•In large bowl, cream together milk and soup, add sea salt to taste.
•Fold in Bacon and Jalapeños, fold in grated cheeses
•Fold in Macaroni and mix gently until it fully is coated in cheese mixture
•Transfer to a large Casserole dish, pat even with spatula
•Mix melted better and breadcrumbs and spoon on top of Macaroni, covering entire surface
•Bake 15 to 20 minutes.
•Let stand minimum 30 minutes, makes 8 portions
Bacon-Jalapeño #MacandCheese. 🧀
Want a bite? pic.twitter.com/XZriKjkEUA
— MR. WILL WONG 📸 (@mrwillw) October 29, 2018
*This is a take on Campbell’s Soup‘s Bacon Mac and Cheese Recipe here.
(Photo credit: Mr. Will Wong)
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