for the Road
Recipes by Joshua Ploeg
Well readers, my last Satya article should be melancholy, right? Wrong!
To say thanks to the editors, staff and readers who have put up with me,
supported me and given me the opportunity to get my recipes out there,
I want to leave you with something memorable. This recipe is both easy
and complex. It is also a festival of colors, tastes and textures to reward
you for sticking with me these past four years!
Much love and continue on with your good work!
Root Noodle Lasagna with Three Sauces
1 lb. Tofu
2 C. Soymilk
1⁄4 C. Flour
5 Garlic Cloves, crushed
1 White Onion, chopped
Handful of Oregano and Italian Parsley
1 t. White Pepper
Juice of 2 Lemons
1⁄4 C. Nutritional Yeast
1/3 C. Olive Oil
1. Purée until smooth and place in a saucepan.
2. Cook over medium heat, stirring and adjusting taste until thickened.
2 Bunches Kale, chopped
1 C. Red Onion, chopped
2 Green Bell Peppers, chopped
1 C. Mixed Herbs (Marjoram, Sage, Rosemary and other favorites), minced
1 C. Fennel or Broccoli, chopped
1⁄2 C. Vegetable Broth
A bit of Olive Oil
Salt, Pepper, Coriander, Lemon Juice and Paprika to taste
1. Add olive oil to a large skillet, add vegetables and seasonings, cook until
onions begin to soften.
2. Put in vegetable broth and cover, lower heat and cook down for 20 minutes
or until kale is done, adding more liquid if necessary.
8 oz. Tomato Paste
16 oz. Roasted Red Bell Peppers
3 T. Flour
1 C. Vegetable Broth
4 Garlic Cloves, crushed
1 Carrot, chopped
1⁄4 C. Oregano, chopped
2 T. Fresh Rosemary
1 T. Paprika
1⁄4 C. Olive Oil
2 Bell Peppers, chopped
1⁄2 C. Red Wine, more to taste
Salt, Pepper and Tamari to taste
1. Purée all but bell peppers and wine.
2. Cook in saucepan, adding wine and chopped pepper. Cook and stir for about
15 minutes, adjust seasonings.
1 Large Daikon Radish
2 or 3 Good Sized Sweet Potatoes
1. Peel and slice all very thinly with a mandoline or your own skilled hands.
You want them to be lasagna noodle-size.
2. Parboil in salted water, radish and jicama for 5 minutes, sweet potatoes
for 2 or 3 minutes.
3. Drain in colanders, using ice to cool down. Keep the different roots separate
if you can.
Now Let’s Compose This
1. Preheat oven to 375º. Coat a deep 9”x13” casserole with olive
oil and coat the bottom with some red sauce.
2. Layer sweet potatoes, sprinkle with a little salt and olive oil and then
lay all of the green sauce on top.
3. Jicama layer follows, again salt and oil lightly, coat with the rest of the
4. On top goes the daikon, coat this with the white sauce and bake for 45 minutes
to an hour. Don’t worry about the jicama losing its
crunch, it doesn’t!
5. Top with some shaved vegan cheese.
Joshua Ploeg is a vegan/vegetarian chef and a contributing writer for Satya.
Visit his website at www.webspawner.com. For books and zines see www.buyolympia.comor www.microcosmpublishing.com. Keep an eye out for his action/adventure cookbook
from Microcosm, tentatively titled Joshua Ploeg Goes In Search of the Lost
© STEALTH TECHNOLOGIES INC.