May 11th, 2007


Variations on Vegweb lasagna

I don't know if anyone else here is familiar with the Vegweb "Cheezy Lasagna." I used to prepare it a lot years ago and it was this simply enormous lasagna that lasted a whole week with three of us in the house.

The recipe calls for spinach (either frozen or fresh), herbed tofu, herbed tofutti cream cheese, carrots, (optional) nutritional yeast, large lasagna noodles, two or more whole jars of pasta/tomato sauce...

I've been thinking of doing this for a long while, but I've just gotten my hands on some great fresh rainbow chard. I don't have the herbed tofu (just regular) or the tofutti or even the nutritional yeast. I also only have one jar of pasta sauce.

Can anyone tell me if there's a way to make this good without the cream cheese, nutritional yeast, herbed tofu or spinach (but instead rainbow chard)? I feel like I'm reinventing this recipe somewhat. I also wondered if I could just add some of my own dried herbs instead of some of that.

Farmers Market

So I'm a baker at the mostly not vegan Dozen Cupcakes in PGH Pa ( and it seems that we got a spot on one of the weekly farmers markets in the area. My boss decided if we got it, we would do ALL vegan sweets (not just cupcakes) at the market as a means to work on a bunch of new recipes. So I was wondering, if something like this started in your area, what types of treats would you like to see?
(We're definitly doing some cupcakes, and I have a few really awesome cookie recipes up my sleeve)

"bacon egg and cheese"

i suppose this isn't exactly cooking per se, as it is a simple sandwich. the one food i have yet to have vegan-ised is the ever popular bacon egg and cheese. i'm curious- what are your favorite "bacons"? i once made one of tempeh from VWaV, it was delish, i may use that. i also can find vegan slices of american cheese, and vegan rolls/bagels, no problem. i guess my big issue is, how do i make a vegan fried egg??