I try to be vegan, but I love cheese so much, it makes it hard. That is why I am excited about the vegan lasagna I made! I am getting my cheese fix without the cheese! I basically followed this recipe, which is an adaptation from Veganomicon. One word of advice: using the right tool for the job can make all the difference! You can try for 30-45 minutes, and fail, to "process the cashews into the garlic until creamy" using a blender when making the Cashew "Ricotta", or do it in about a minute in a food processor. Totally your choice, of coarse...
The Expanding Circle says that the Cashew Ricotta is "probably the best dairy analogue" she has ever had. I think it is delicious, but it tastes to me like Toby's Original Tofu Pate (which I enjoy). I added more garlic than the recipe calls for though, so that might explain it.
I served it with Spicy Kale, for the win (and 5 out of 5 stars!)...
Lunch:
This is a very basic, easy to make, and surprisingly tasty, meal. My daughter and I give it 4 out of 5 stars.
1-2 Tablespoons Olive Oil
1/2 large Red Onion, chopped
4-5 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
pinch cayanne
1 15 oz can Red Kidney Beans, drained and rinsed
1/3 - 1/2 cup frozen or fresh corn kernals
1/3 - 1/2 cup frozen or fresh peas
Penne Pasta, cooked
Sour Supreme (a.k.a. Tofutti) to taste
Saute the onions and garlic in the olive oil for a few minutes, until the garlic begins to brown. Add the spices and saute for another minute. Add the beans, corn and peas, and saute until heated through. Serve over penne pasta with a large dollop of sour supreme, stir together.
1 comment:
Hmm. I am sold on the salad, but dubious of a cheese-less lasagna. That said, both are visually very appealing. One thing I always notice about your cooking, Susan, is its bright colors, particularly helpful in making it through Oregon's long gray months!
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