I Eat Green

George Pitagorsky is a management consultant specializing in helping individuals and organizations achieve and sustain optimal performance. George authored The Zen Approach to Project Management, publishes the Breakthrough Newsletter and has written and spoken on integrating mindfulness meditation and open-minded thinking in daily life. He is a senior teacher at the NY Insight Meditation Center and was on its Board of Directors. George has practiced mindfulness meditation and yoga for forty years. He has served major global organizations and has been an independent consultant and entrepreneur. He brings together Eastern and Western thinking into a practical approach for optimal working and living. Vegan Pesto Lasagna Preheat oven to 350° Vegan Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup Olive Oil ¾ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. Filling 1 cup unsweetened soy or rice milk 2 1lb Blocks of firm tofu 1 Tb apple cider vinegar 1 cup pesto 1 cup sautéed chopped onions 1 lb froz spinach, drained 1 Tbs chopped garlic 1 32 oz. Jar Marinara Sauce (add sautéed veggies, garlic and white wine, optional) 1 box organic whole wheat or rice lasagna noodles ½ cup chopped parsley Soy or Rice Mozzarella type cheese- optional Directions Make pesto according to directions above. For sauce, sauté an onion, garlic and red pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley. Meanwhile, in food processor, mix the tofu, soy or rice milk, vinegar and pesto. Pulse until smooth. In another bowl, combine the sautéed onions and spinach. Layering Sauce, Noodles, ½ of tofu filling, spinach, sauce, noodles, filling, sauce. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and top with soy or rice cheese, if using. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley. Pesto Lasagna Preheat oven to 350° Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup grated parmesan cheese 1 cup Olive Oil ½ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. Then add the parmesan cheese and pulse some more. Filling 1 cup ½ and ½ 1 2 lb Ricotta Cheese 2 eggs ¼ cup Romano and Parmesan mix 1 cup pesto 1 lb Mozzarella Cheese 1 Large Jar Marinara Sauce (add sautéed veggies, garlic and white wine, optional) 1 box organic whole wheat or rice lasagna noodles ½ cup chopped parsley Directions Make pesto according to directions above. For sauce, sauté an onion, garlic and red pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley. Meanwhile, in large bowl, beat the 2 eggs. Add the ricotta cheese and ½ and ½, and mix. Then add the pesto and parmesan cheese mixture. Layering Sauce, Noodles, ½ of filling, mozzarella, sauce, noodles, filling, sauce. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and top with remaining mozzarella cheese. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley.