Janis's fake sausage quandry + lasagna recipe

[Guest guest]

Yes, Nancy. I do try very hard to get my son to eat slowly. I have him

put down the fork between bites and I'm constantly grabbing his fork before

he puts it in his mouth because the pieces of food are just too big!

That's one of the reasons I like food that I have to cut up before cooking,

such

as tofu dishes. If he cuts the food himself, it's almost a guarantee that

the bites will be huge! We constantly battle over this. Sometimes, when

I make him put down his fork, he just dives in with his hands! Meals are a

challenge around here.

 

One thing you said confused me, though. Why wouldn't I let him drink

while he ate? I couldn't do it. I'd eat two bites and dinner would be over.

I'd be much too thirsty to go on. In fact, this would speed him up in his

rush to get to his drink. I know I would. I'd feel half dead and utterly

miserable if I couldn't drink while eating. It would ruin the meal for me.

How could anyone do that? Besides, drinking while eating makes you eat

less because the liquid helps to fill you up. That's why they recommend to

dieters to drink a glass of water before each meal. Drinking while eating

means that his stomach is partially filled by water, sugar free & fat free

drink, or fat free milk instead of higher caloric food. Why would this be

a bad thing?

 

Here's another yummy-looking recipe I'm going to try...

Vegetarian Tofu Lasagna

 

Ingredients:

* 1/2 pound lasagna noodles

* 2 10-ounce packages frozen chopped spinach, thawed

* 1 pound _soft tofu_

(http://vegetarian.about.com/od/vegetarianvegan101/f/TypesofTofu.htm) (I'm

going to use all firm tofu because it comes in

a low fat variety)

* 1 pound low fat firm tofu

* 1 tbsp sugar or splenda

* 1/4 cup soymilk

* 1/2 tsp garlic powder

* 2 tbsp lemon juice

* 3 tbsp minced fresh basil

* 2 tsp salt

* 1 32-ounce jar of tomato sauce

* 2 boxes sliced white mushrooms

* 2 cans black olives, drained and sliced (optional)

Preparation:

Prepare the lasagna noodles according to package directions. Drain

carefully and set aside on a towel.

Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place the tofu,

sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor

or blender and blend until smooth.

Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato

sauce, then a layer of noodles. Follow that with a layer of half the tofu, half

of the mushrooms, half of the olives, and half the spinach. Continue in

the same order, using half the remaining tomato sauce and noodles and the

rest of the tofu mixture and spinach. End with the remaining noodles covered

by the remaining tomato sauce.

Bake for 25 to 30 minutes, or until tomato sauce bubbles.

Again, Nancy... thanks for everything. I remain...

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

" Great spirits have always encountered violent opposition from mediocre

minds. " ~Albert Einstein

" A man hears what he wants to hear and disregards the rest. " ~Paul Simon

" I'd rather laugh with the sinners than cry with the saints; the sinners

are much more fun. " ~ Billy Joel