September 14th, 2005

recipe question!

I just made this rad eggplant casserole, but something went awry.  Here is what I did:

1 eggplant, sliced into rounds
1 jar pasta sauce
3c diced organic spinach
1/2c sundried tomatoes, in oil
1c lesserella (this is a fake cheese recipe from the Country Life cookbook)

Preheat oven to 350, and roast eggplant for 5 minutes on each side.
Pour 1/3 jar of sauce into a square baking pan.  Layer eggplant, then  all the tomatoes, spinache, half the lesserella.  Repeat.  Top with the last 1/3 jar of sauce. 
Bake for 25 minutes.

The end!
It was delicious, but it came out awfully watery.  I'm pretty sure it was the spinach.  I don't want to give up the spinach, though!  Do you lovely folks have any ideas about how to keep the recipe close to as-is, but reduce the water?

Vegan Beignets

I really want to make vegan beignets

however, whenever a recipe calls for a lot of eggs, I'm kind of iffy about just using any of the egg replacers that I usually use. I've still never used ener-g (even though I know it isn't, it makes me think of powdered eggs that they serve at cafeterias, and the idea just disgusts me)
I'm not opposed to getting some ener-g though

the recipe I'm looking at (from the Joy of Cooking)

6tbsp water
6tbsp flour
1tbsp butter
4 eggs
1tsp vanilla
powdered sugar

so, what do you think?
Has anyone ever made them vegan before?
Do you have another recipe thats better?
Tell me what you know!