Post-Modern Lasagna

As any good post-modern lasagna this challenges traditional lasagna views and standards, and is a little bit twisted.

What you will need:
2 1/2 cups WW spiral (or bow tie) pasta
1 firm block of tofu (frozen then defrosted)
1/2 cups plain or unsweetened soymilk
1 T lemon juice
1 T dried basil
2 t oregano
1 t sea salt
1/2 white onion chopped
5 garlic cloves chopped
3 cups chopped spinach
1 green onion stalk
3 medium sized green garlic shoots
1 jar or recipe for you favorite tomato sauce
salt and pepper to taste

To begin: Preheat oven to 355
Boil your noodles in salted water until almost done or al dente.While the noodle cook, blend your remaining ingredients (except your tomato sauce and greens!) until nearly smooth (if you like a chunkier texture, I won't tell). Dice your greens up and put them aside. Take a small amount of Olive oil to grease your baking dish (The deeper the better!). Once the dish is greased, add in your tofu mixture form the blender and add your chopped greens, stir until combined. Once your noodles are done, drain and rinse in cold running water, shake dry and add to baking dish. Toss to combine/coat with tofu mixture, then poor jar of tomato sauce over top. Shake a few times so the sauce drips on down and add your salt and pepper to the top.

Now pop that sucker in for the next 35 minutes or until nice and bubbly. Let sit for a few minutes before serving, optional nooch or vegan cheese for the top and you are set babies!

Doughtnut days

That's right, we made doughnuts and they were awesome. Recipe curtsy of Random Girl .
We double the recipe and added some extra Mace (worth the purchase it gave the dough a lovely sweet spice). Some where fried, other's baked (with a unfortunate accident for those on the lower rack >.<).inside shots!

We started with taking the warm baked donuts and dipping them first into melted earth balance and then into a bowl of cinnamon sugar with cinnamon. Very good, although messy our technique was not presented. We also took confectioners sugar with water as suggested for a nice white glaze which was very pretty. Doubling the dipping action for extra sweet crispy goodness. I also turned the eb/brown sugar bowl into a glaze of its own, cinnamon style. Here they are in various forms. Assembly line


Fired VS Baked Bowl for the nerds.

These ones were on the bottom rack.... oops.