Monday, April 25, 2011

The Vegan Lasagna and Carrot Muffin Makeup

(NOTE: Sun Chlorella winners are posted HERE.)

I was a complete dud on Valentine's Day because I was sick. We usually don't make a scene for the holiday, anyway. The one year we did go out (and that was only because it was the only option we had), the crowds irked me.

Well, since I felt bad for being a total couch slob that day, a few days later when I felt human again, I whipped up a meal like I had intended to on the actual day.

I've blogged about my vegan lasagna before but never documented the process.  Well, here it is:

The "ricotta" is actually a mix of tofu, nutritional yeast, spices, and thawed frozen spinach.  There are a lot of recipes online -- I have a printed version that I have no idea where it came from.

But what I do know is that this whips up quickly.  Once the tofu is done, you simply layer it with about 2 jars of the marinara of your choice and start piling it up with lasagna noodles!

I used whole wheat lasagna noodles and boiled them a little before putting them here.  You CAN just put them straight in from the box, but I think boiling helps them get a little softer.

Here's that mysterious spice blend I was talking about: -- not tough to figure out... nutritional yeast flakes, thyme, oregano, basil, chili powder...

While that lasagna was in the oven, I decided to make cupcakes.  My Happy Herbivore cookbook came to the rescue once again.  I decided to make Carrot Cake Cupcakes (though more like muffins to me).

Next time, I gotta grate the carrots bigger -- they disintegrated in the batter!  But that's what I get for using baby carrots...

Here's the oven shot:

And here's the outta-the-oven shot!

I LOVED how easily these guys popped out!!

I whipped up some maple frosting for it -- basically powdered sugar, vanilla extract, maple syrup, and a splash of soy milk that I added because it hardened when I let it sit too long.

So here are the frosted ones -- I left a few unfrosted, as I found it to be tasty just on its own.  The frosting was a little sweet for my taste, but those who tried it seemed to like it just fine! :)

Texture shot.  I continue to be amazed at how the baked goods from this cookbook come out so lovely in texture in spite of being low/non-fat and vegan.

I didn't forget about the lasagna!  Here it is.  I covered it with chopped olives but somehow failed to remove ONE pit.  Can you spot it in this picture??? ;)

When I had been sick, I told "The Ukrainian" that I was craving some Coke (not Pepsi, ugh!).  I rarely drink soda but will get random cravings maybe a couple times per year and have a little bit accordingly.  He got me this Mexican version, which is made with actual sugar rather than high fructose corn syrup.  We shared this bottle.

Just so you know, those carrot cake muffins have definitely been made again. ;)

Happy Anniversary, "Ukrainian!"


  1. Great looking vegan lasagna!!!!! The spinach "ricotta" looks awesome. You are a great cook :-)

    The texture of your muffins is making my carbo-loading mouth water right now.

  2. Hi thank you for stopping by my blog! I have read yours a few times and think its hilarious :D you are definitely becoming a daily read from now on!
    In my opinion, Coke is a necessary treat once in awhile and taste significantly better out of a bottle!
    I hope you feel better soon!

  3. I used to get a coke craving occasionally but it has been a really long time. Carrot cake on the other hand... I am more likely to crave that.