October 24th, 2007

vegan lasagna

I made vegan lasagna last night. yum!

8 lasagna noodles (i used the no cook ones)
one package soft tofu
vegan gourmet mozz
10 oz (thawed) frozen spinach
5 (soaked in water for 10 min) sundried tomatoes
fresh basil
fresh mushrooms
one carrot
1 jar of tomato sauce
pinch of sea salt
pinch of pepper


preheat oven to 375

prep
chop sundried tom and basil (separately)
in a food processor briefly mix tofu and spinach
in a bowl mix spin/tofu with the tom, basil, salt and pepper


pour half of the sauce into the bottom of the pan (9x12)
layer 3 noodles leaving space between them
spread half of filling/mixture over the noodles and spread it out
layer mushrooms over the filling/mixture
using a carrot peeler, layer thin slices of the carrot
layer another 3 noodles the same way
spread the rest of the filling/mixture on top and spread it out
layer more mushrooms and carrot slices
crumble mozz on top
layer last 3 noodles
pour the remaining sauce on top and spread out

cover in aluminum foil and bake for 30 min. remove the foil and bake for 30 more min. let sit for 15 min before eating.


I can't find my digital camera, otherwise I'd post a picture.
That was just about the best lasagna I've ever made!

edit: I forgot the 2 T of nut. yeast mixed into the filling/mixture. makes it a bit more "cheesy."

Porridge Cookies

1/2 c margarine
1/2 c sugar
1/2 c brown sugar, firmly packed
1 egg replacer (I used ener-g)
1 tbs water
1/2 tsp vanilla extract (I use fake stuff)
3/4 c flour (I used all purpose unbleached)
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsweetened, shredded coconut
1 1/2 cups rolled oats (not instant oatmeal)

Preheat oven to 375F

Cream margarine, add both sugars and mix. Add "egg", water and vanilla and mix. Add flour, baking soda and salt and mix again. Add coconut and oats and mix again. Drop by spoonful onto baking sheet. Bake 10=15 minutes.

The cookies spread quite a bit, so leave a little room.