I'm making a vegetable lasagna tonight, and i'm thinking of using tvp in it. None of the recipes i've looked over have used it, and i'm not sure about cooking times, could it dry out by the time the veggies are done? I'm also considering using falafel mix, as i have some of that in the cupboard too.
Does anyone have any experience using either if these in anything like a lasagna?
I bought a bulb of fresh fennel because i've never cooked with it before, and i'd like to try to include it in this. I'm not really sure what would mix well with it though, I'm thinking of using a basil pesto/sauce instead of tomato, i think the aniseed flavor would be better with basil. Any tips or suggestions are greatly appreciated! ^_^
So um...I opened up this 50 oz jar of apple sauce and used 1/4 cup to replace some oil in a brownie recipe. Now I need to use it all up by the end of tomorrow because I'll be going away for a month and I don't want to come home to a jar full of mold. I don't have a freezer, so that's not an option. I'm hoping for a cake recipe or bar recipe that I can make and distribute or take with me on my trip.
Ideally, the recipe should use up a large amount of apple sauce. Please help! In the memories and tags, recipes seemed to only call for a cup at a time. I need to use up the whole jar! that's 5 1/2 cups. and I don't really like to eat it plain.
Thanks for any help!