This easy-to-make soup has the comforting goodness of lasagna- but without the complicated preparation. It’s also a lighter riff on the classic layered pasta dish that’s made hearty with lentils and vegetables. Full of Mediterranean flavors like oregano basil, and garlic, the aromatic broth is enhanced by red wine. (Though Adventist traditionally don’t drink wine, some do use it in cooking)
*To make tofu ricotta blend 1 pound extra-firm tofu (drained and patted dry) with 2 teaspoons garlic powder, 1 teaspoon oregano, 1 teaspoon basil, and 1 teaspoon lemon juice until combined; stream in extra-virgin olive oil until you obtain the consistency that you want. If too thick, add water, one table-spoon at a time to thin out. Add salt and white pepper to tase.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More