Doctor (2009 03 18)
3/4 pound rice lasagna noodles (or whole wheat lasagna noodles, but only if the dish can have some gluten) (about 15-12 inch pieces)
2 cups broccoli florets
1/2 cup broccoli stalks, peeled, sliced (florets and stalks from 1 bunch)
1 teaspoon dark (toasted) sesame oil
180 grams portobella mushrooms, sliced 1/2" thick (about 2 large mushrooms, stems chopped)
1 large onion, diced
4 medium carrots, sliced
1 medium red bell pepper, cubed
1/2 pound collard greens, chopped (about 8 collard leaves)
6 garlic cloves, minced
1 1/2 tablespoons ginger juice, fresh (squeezed from fresh, grated ginger root)
1 tablespoon sweet sherry, (or mirin)
1 tablespoon brown rice syrup
1/2 teaspoon sea salt
1/2 teaspoon dark (toasted) sesame oil
8 ounces tempeh, defrosted
1/4 cup water
1 tablespoon Tamari soy sauce
1 tablespoon sweet sherry, (or mirin)
18 ounces water
14 ounces coconut milk
2 tablespoons ginger juice, fresh (squeezed from fresh, grated ginger root)
8 garlic cloves, crushed
5 tablespoons tahini
4 tablespoons brown rice flour (or whole-grain wheat flour)
4 teaspoons miso
4 tablespoons basil, fresh, chopped
3/4 cup green onions, chopped (about 6 stalks)
Soak the lasagna noodles in warm water (just enough to cover the noodles) before starting to cook. Do not let them soak too long or they will fall apart when you try to take them out. This is the fast method of preparing lasagna noodles - avoids having to boil a pot of water. This step makes the noodles moist, and when it bakes, the noodles become soft. These soaked noodles are also much easier to work with than fully cooked noodles (which have a tendency to tear).
To prepare the broccoli: a) cut off the florets, b) peel the stalks, and c) dice the stalks.
To prepare the filling, heat a skillet over medium-high heat and add oil. Saute mushroom, onion, diced broccoli stalks, carrots, red bell pepper, collard greens, broccoli florets, and garlic, sealing them one at a time (about 40 minutes total). After sealing, season vegetable mixture with ginger juice, sherry, brown rice syrup, and salt. Turn off heat.
During this process, prepare tempeh. Slice tempeh into long 1/4 inch strips. Dab the oil on all sides of all the tempeh strips, then heat a pan over medium-high heat and add the tempeh. Seal on all sides. Combine water, tamari soy sauce, and sherry. When finished, turn down heat and pour combined liquids over the tempeh. Cook gently until all moisture is absorbed by the tempeh, and then turn off the heat.
As time allows, prepare the sauce. Combine all sauce ingredients, except flour and miso, in a sauce pan. Slowly sprinkle in flour stirring continuously so lumps do not form. Heat over low to medium-low heat for about 7 minutes to integrate and thicken (may use a flame tamer). The sauce should be not get too thick. Add additional water if needed to make a thin sauce texture (or add additional flour to thicken more). Take a 1/4 cup of sauce out of the sauce pan, and dissolve the miso in it. Add this back to the sauce, and mix. Turn off heat.
To assemble, lightly oil a large (about 9"x13") baking pan. Spread a thin layer of sauce in the bottom of the pan.
Place one layer of lasagna noodles (about 1/3 of the noodles) in the bottom of the pan. Spread another thin layer of sauce over the noodles. Lay half of the tempeh slices on this, and then spread half of the vegetable filling on top and around the tempeh. Continue this noodle-tempeh-filling layering until all filling if used, and then top with the last layer of noodles, covering it with sauce. There should be 3 layers of noodles, and 2 layers of tempeh/ filling.
Cover pan with foil, and bake in a 375 degree F (190 degree C) oven (no need to preheat oven) for 40 minutes, then remove foil and bake 10 minutes more to give the top layer a golden brown appearance.
Serve garnished with basil and green onions.