Two new dinners: A mexican casserole and tofu ricotta stuffed rigatoni

We made this Mexican Casserole, with a few changes, of course. (See pictures on that site! Ours, despite the changes looked about like that, except I didn't make it in a glass container so I couldn't get as pretty of pictures.)

In a 9X9 pan

A layer of quinoa
A layer of salsa
A layer of kale ('cause I like it green!) (use as much as you like…it smashes down when you need it to and then it cooks down.)
A layer of Black beans (one can)
Tofu Ricotta (a layer--we only used half of what we made)
Corn (sprinkled on top of the ricotta)
More Salsa
Top with black olives (leave them off half if your husband doesn't like them) and use 1/2 cup of crumbled tortilla chips on top.

Bake in 350 degree oven until the casserole is hot all the way through (about 45-50 minutes)

Verdict, we liked it… Or at least 3 of us did. I needed to use a spicier salsa. I left olives off 1/2 the top, but my husband didn't notice and ate the half that them on, and he didn't like that. We'll make it again.

What we really liked was the tofu ricotta from that web site!

1 block of the extra firm tofu (I like it 'cause it's very dry)
Juice of 1/2 lemon
1 clove garlic
1 tablespoon apple cider vinegar
1 tablespoon miso paste
2 tablespoons nutritional yeast
2 teaspoons honey
1/4 teaspoon salt
1/2 teaspoon black pepper

Since we only used 1/2 of it in the recipe, we used the rest to stuff some rigatoni and covered it with almost my Dad's spaghetti sauce, and baked it at 350 until it was hot and bubbly. Yum! (Credit to our wonderful friend and nanny for thinking of this!)