a couple recipes

[Guest guest]

the recipe fer vegan lasagna sounds similar to the one i use, sans honey, (i

found nutruitional yeast works real well with the tofu), and it is really

filling!!]

fraggle

 

 

TODAY'S RECIPES

 

 

BULGAR WHEAT SALAD

 

Courtesy of Sherry Dively

 

Chet, here is a bulgar wheat salad recipe I use.

 

1 cup bulgar wheat cooked in 1 cup water (or prepare

according to your package)

1/2 cup broccoli florets

1/2 cup shredded carrots

1/2 cup English walnuts

8 oz container of any type vinaigrette

 

Prepare the bulgar wheat. Toss with rest of ingredients.

Add more vegetables or change vegetables according to your

tastes.

 

This is a simple salad that goes with most anything. I

like to take it in my lunch to work.

 

 

---

 

 

VEGAN LASAGNA

 

Shared by Laura Curtiss

and published in " Tofu Cookery " by Louise Hagler

 

Chet,

 

I have a vegan lasagna recipe that I use in my healthy

seminars that everyone seems to love, vegans and

meat eaters alike. I don't use any meat substitute with

it, though you could crumble in some Veggie Ground (Yves)

or TVP or something like that if you desire. It's that

good without it!

 

2 jars redi-made Italian Style Spaghetti Sauce (I use Muir

Glen, without the sugar, table salt or preservatives), or

homemade 1/2 lb. whole grain lasagna noodles (6-9 noodles)

 

Ricotta style filling:

1 1/2 lbs. firm tofu

1/4 cup fresh lemon juice

2 tsp dried basil or

2 tbs fresh chopped basil

2 tsp honey

1 tsp salt

1 clove garlic or

1/2 tsp garlic powder

 

Preheat oven to 350 degrees. Boil lasagna noodles

according to package directions and drain. While noodles

are boiling, make ricotta filling by processing the

filling ingredients in blender or food processor to a fine

grainy texture like ricotta cheese. Pour a layer (about

1/2 jar) of spaghetti sauce in the bottom of a 9x13 " pan

(glass is best). Cover with a layer of cooked noodles,

then a layer of half of the Ricotta Style Filling.

Continue in the same order, using the rest of the

spaghetti sauce, noodles and ricotta filling ending with

the remaining tomato sauce. I top with grated Vegan Rella

cheese, but the recipe doesn't call for it. Bake for about

30 minutes.

 

You can also substitute eggplant for the lasagna noodles,

which I've done a couple of times, and it's great too!

 

 

---

 

 

EGGPLANT LASAGNA

 

Shared by Laura Curtiss

and published in " Tofu Cookery " by Louise Hagler

 

1 large eggplant, sliced

 

Spread the slices out on racks or paper towels, then

sprinkle with: juice of 1/2 lemon and sea salt. Let stand

for 5-10 minutes, then wipe off with paper towels.

 

While eggplant is standing, mix together in a bowl:

1/4 cup whole wheat pastry flour

1/4 cup cornmeal

1/2 tsp oregano

1/2 tsp garlic powder

1/8 tsp black pepper (optional)

 

Preheat oven to 350 degrees. Dredge the toweled eggplant

slices in the flour cornmeal mixture. Lay on a cookie

sheet spread with 2 T. oil. Oven fry the slices for 8-10

minutes on each side or until golden brown. While

eggplant slices are baking, prepare the tofu filling using

the above recipe. Cover the bottom of a 9 x 13 " pan with

1/2 jar of the spaghetti sauce, then half the eggplant

slices, then half the tofu mixture. Repeat layers, ending

in the spaghetti sauce. Top with grated Vegan Rella if

desired. Bake for about 45 minutes.

[Guest guest]

Would have been useful to change the title or change the honey ... it's

not 100% vegan with the honey in.

 

EBbrewpunx wrote:

>

> the recipe fer vegan lasagna sounds similar to the one i use, sans honey, (i

found nutruitional yeast works real well with the tofu), and it is really

filling!!]

> fraggle

>

 

> VEGAN LASAGNA

>

> Shared by Laura Curtiss

> and published in " Tofu Cookery " by Louise Hagler

>

> Chet,

>

> 2 tsp honey

 

--

Ian McDonald

 

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