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Sunday, November 11, 2012

Cooking with Lulubell

I cook just a few times a year. There is no order or special time that this ocurrs. However, today, I was inspired by my mom's request for a vegan meal that she could make for my brother, David, and his family. My favorite cookbook is a tiny, tiny, book called Vegan a go-go! by Sarah Kramer. Inside this ity bitty book is a great recipe called, Classic Spinach Lasagna.  Notice the bottle of wine on the left of the photo. This is very helpful.

I had to dust off the food processer, that usually acts as a stand for me to balance my cell phone on when charging it. Next, I tried to get it to start. No luck. Ok, it had been months and months since it had actually been used for its intended purpose, but, geez, I was gettng cranky. Ron fiddled around with it and finally got the lid adjusted JUST RIGHT so it would blend up the mixutre.

Next, I sorted through our drawer of spices, pulling all of them out, to find the few needed for the recipe. Most of the items were hopelessly expired, but, I keep them around anyway. There is a long story there, but, I'll spare you the gory details.
Having successfully made the tofu mixture, I assembled the rest of the ingredients.

Noodles above are cooking while I am mixing. This makes me nervous because I can't do two things at once when it comes to cooking.

Here is the dish, just heading into the oven. I LOVE my oven. And,it will soon be joined by a NEW
matching refridgerator!!!! I think it cost more than Ron's first VW Bug (1965) and promises to make us happy for many, many years. Our galley kitchen is very tiny, requiring an extra expensive "counter" spaced refridgerator, not on sale like the others on the showroom floor. The oven, by the way, has convection features that the sales person swore I would love and use. Ok, 5 years later, I have yet to try this feature. We'll see about the water/ice dispenser that she promises we'll love in the new appliance. I don't think so, but, maybe this time she's right.

In case you want to try the Vegan Spinach Lasagna, here are the details:
1 pound firm tofu
1/4 cup vegan milk
1 tsp dried oregano
3 tsp dried basil
 1 tsp salt
2 tbsp lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups fresh spinach, chopped
4-6 cups tomato sauce
cooked lasagna noodles
2 cups vegan cheese. grated

Preheat oven to 350. With food processor, blend tofu, milk, oregano, basil, salt, lemon juice, garlic and onion together until mixture is like cottage cheese. Stir in spinach and set aside. cover bottom of lasagna pan with a thin layer of sauce, then layer of noodles. then 1/2 tofu mixture and 1/2 cup of cheese. Cover this with another layer of noodles, then sauce, then remaining tofu mixture, then cheese, then another layer of sauce. Add one more layer of noodles, then cover with remaining sauce and top with remaining cheese. Bake for 30-45 minutes and let stand for 10 minutes before serving.