Friday, May 29, 2009

It's-So-Easy Lasagna

Certainly not a from scratch recipe, but certainly a tummy pleaser, this semi-home made lasagna only takes minutes to throw together, and after about 45 minutes in the oven...dinner is served!



1 box of no-boil lasagne noodles
1 large jar of your favorite red pasta sauce
1 block (16-20 ounces) extra firm tofu, drained and presses
1/4 cup nutritional yeast
1 (8 ounce) container nondairy cream cheese, like Tofutti
2 tablespoons garlic powder
1 to 2 tablespoons dried basil, to taste
Salt to taste

Preheat oven to 350 degrees F.
In a mixing bowl, crumble tofu. Add in nooch, cream cheese and garlic powder. Add salt to taste. Use your hands to get it really well incorporated and to resemble the texture of ricotta cheese.
In a glass baking dish (I used a round one this time, so I could pretend I was having lasagna pie!) start with a thin layer of sauce. Add a layer of noodles, then more sauce, then a layer of tofu cheese, then another layer of noodles.
Repeat until you use all of your noodles, or get to the top of your dish, finishing with a final layer of sauce and cheese.
Bake, covered, for 35 minutes. Uncover and bake an additional 10 to 15 minutes, or until the top is beginning to brown.
Allow to rest for 10 to 15 minutes before serving!

Need more oomph? Add layers of sliced mushrooms to the mix!

Sunday, May 17, 2009

Win a Cozy Inside Trifecta!

Celine and I will be leaving the comforts of SoCal to trek north to the great vegan paradise known as PORTLAND later this summer!

We plan on traveling to San Fran on the way, but PLEASE, help us decide where to eat!

Leave a comment over on the JUSTTHEFOOD FORUM, telling us what vegan restaurants we should visit on our trip across the west and northwest this summer.

Please include the name of the restaraunt and the city it's in!

We will choose a winner using a random number generator (based on the order in which the comments are received) at 3pm PST on June 1, 2009.

The winner will receive a Cozy Inside Trifecta! One signed copy of the book in color, One signed copy of the book in black and white, and one signed copy of the book on CD-ROM. Keep one for yourself, and spread the love!

DON'T LEAVE YOUR COMMENT HERE...DO IT ON THE FORUM POST!

Saturday, May 16, 2009

I'm a Winner!

The Foodie Blog Roll Contests: Winner!

WOOHOO! I am finally a winner!!! I get a free copy of this book.

I'll give you all a review as soon as I get it!

FUN!

Tuesday, May 12, 2009

White Bread

I know, I know. Whole Wheat is much better for me. But, sometimes, white bread just hits the spot. Perfect with a schmear of Earth Balance, and especially nice with PB and J.



I used THIS recipe, but instead of making bowls or crusts, I simply formed the dough into 2 loaves and baked at 400 for about 15 minutes.

Strawberry Rhubarb Frozen Cheesecake Pie



Springtime and Strawberries go hand in hand, no doubt. There are endless ways to enjoy these tasty little fruits. I so enjoy pairing them with rhubarb, and this pretty pink pie makes great use of the combo!

This is sneak preview recipe from the upcoming 500 Vegan Recipes cookbook by myself and Celine...enjoy!

The strawberry rhubarb mixture used to make this pie also makes an amazing topping for ice cream!

1 Vanilla Cookie Pie Crust or Graham Cracker Pie Crust
12 ounces (340 g) sliced fresh strawberries
8 ounces (227 g) chopped fresh rhubarb
1 cup (235 ml) water
1 cup (200 g) granulated sugar
1/4 cup (60 ml) lemon juice
1/4 cup (32 g) cornstarch mixed with 1/4 cup water to make a slurry
1 pound (454 g) nondairy cream cheese
2 cups (240 g) powdered sugar

To a pot, add strawberries, rhubarb, sugar, and lemon juice.
Bring to a boil, and reduce to a simmer. Simmer uncovered for 15 minutes.
Add cornstarch slurry and stir to thicken.
Remove from heat and allow to cool.
Stop here and you have your ice cream topping.
Reserve one cup of the mixture for topping at service.
Using an electric mixture, beat in cream cheese until smooth.
Beat in powdered sugar, adding one cup at a time, until smooth.
Pour into pie crust and freeze for a few hours before serving.
Top with reserved strawberry rhubarb glaze.

Yield: 8 servings
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni