Yve's Recipes

Ingredients :

4 cups clean well-chopped kale

1 (6-ounce) can albacore tuna, drained
3 tablespoon thinly sliced green onion

3 tablespoons chopped parsley

2 hard-boiled eggs, peeled and sliced

1/3 cup sliced celery

1/4 cup grated parmesan cheese

3 tablespoons capers, drained

Olive oil, lemon juice, rice vinegar

Salt and pepper to taste

Toss kale in a large bowl with a splash of olive oil and rice vinegar. Season with a bit of salt and pepper and set aside.

In a separate bowl, combine tuna and half of the sliced boiled egg. Add the green onion and parsley and a bit of olive oil. Add the sunflower seeds, cheese, and capers. And a bit more olive oil and fresh lemon juice. Salt and pepper to taste.

Add the tuna mixture to the kale owl. Toss to combine. Before serving top with the remaining egg.

Bon Appetit! Yve ♥

Ingredients:

2 tablespoons olive oil
4 cloves garlic, crushed
1 cup frozen spinach
1/2 cup Italian parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cup soft tofu, drained, mashed
2 egg, beaten
1/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1lb. lasagna noodles, cooked
3 cups Italian tomato sauce
1 1/2 cups grated mozzarella cheese

Heat the oil in a large pot and sauté the garlic and onion until light golden brown. Add the spinach, parsley, salt, and pepper and sauté for 3 minutes. Pour the mixture into a large bowl and thoroughly mix the tofu. Egg, ricotta cheese and 4 tablespoons of grated Parmesan cheese. Set aside. In a buttered and flour 9×13 inch baking pan, arrange the cooked lasagna noodles, tofu and spinach filling, Italian tomato sauce and mozzarella cheese in layers. Repeat the process until all the noodles are used, making sure that the top layer is covered by the Italian tomato sauce. Sprinkle the top with the remaining parmesan cheese. Bake in a 350-degree oven for 30 minutes or until the top is brown.
Serve 4-6

Italian tomato sauce

Ingredients:

3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
1/2 cup Italian parsley, chopped
2 carrots, peeled, chopped
1/2 cup dry white wine
2 fresh sage leaves, chopped
8 fresh basil leaves, chopped
1 teaspoon of salt
1 cup soft tofu, drained
1/2 teaspoon ground black pepper
6 cups tomato sauce
1 can whole tomatoes

Heat the oil in a large deep pot and sauté the onion and garlic until light golden brown. Add the parsley, carrots, wine, sage, basil, salt, tofu, pepper, whole tomatoes, and tomato sauce. Cover and simmer for 40 minutes over low heat. Let cool. In a blender, blend the mixture into a smooth sauce.

Make 8 cups.

Bon Appetit! Yve ♥