Day 3: Yummy Success!

I really need to start taking pictures of the food I eat on my vegan days. Especially now that I think I've gotten the hang of things.

Here's a picture of a beautifully arranged lunch I had last Wednesday, October 28th:



Seaweed salad and three different rice balls from Oms/b NY. Good stuff.

Okay, so maybe one of them had a tiny bit of mayo in it, but I didn't know that when I ordered, and they were pretty busy. Plus like I said last week, PETA does not condone "grilling waiters [or staff] at restaurants about micro-ingredients in vegetarian foods." So I think it's okay.

For dinner, I had prepared tofu spinach lasagna the day before. I should have taken a picture, because my non-vegan non-vegetarian roommate and friends were thoroughly impressed, not only by me actually cooking something, but also by the tofu spinach filling! They said they couldn't even tell the difference between the tofu and the more traditional ricotta cheese filling!

Recipe follows: from PETA

1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce

Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

Makes 6 to 8 servings.

The only problem- VERY labor intensive! It took me like 2 hours to make since it was such a pain draining the frozen spinach and cleaning out the blender and such. Oh well, I guess that's what happens when you cook by yourself!