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.
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??? ;)