Tuesday, April 15, 2008

Me and Garfield.

I have been eating, just not posting. Actually, between the GRE and a 25-page research paper on nutrition, I actually haven't been cooking. But, with only two weeks left of school and a summer of chowing to think about - I am getting back into the groove here.

So, watch one of my favorite comedians do his Garfield bit:

And then go make this lasagna while you laugh and laugh (it's super easy and super tasty - adapted from fatfreevegan):

1/2 lb sliced mushrooms (I like to mix buttons and shitake)
2 cloves chopped garlic
2 T water
2 large jars of marinara of your choice (about 50 ounces)
9 lasanga noodles (regular kind, uncooked, whole wheat is great)
half a can of slived black olives

And for the filling:
box (10 oz) frozen spinach (thawed and drained)
1 lb (box) extra firm tofu (drained and pressed)
1 t salt
2 T nutritional yeast
2 t oregano
1 t basil (or a few fresh leaves, chopped)
1 t rosemary
cayenne pepper to taste (about 1/4 t)

Preheat the oven to 375.

Sautee your mushrooms with the pressed garlic over medium heat in the water under they are tender, remove from heat and add them to the marinara.

Mash the tofu and the spinach together in a big bowl with your hands (the tofu becomes the consistency of ricotta - how fun!) Add the remaining ingredients and mash until well blended.

Spread half the red sauce in the bottom of a 9x12 baking dish. Place a layer of noddles on top of that, spread half the tofu mix over that. Put a few more noodles on top, spread the rest of your tofu mixture, and then pour the remaining red sauce over this.

Cover with foil, bake for 30 minutes. Remove the foil, bake for another 30 minutes. Should be all done. Sprinkle with vegan parm if you like (totally optional), and the sliced black olives. Enjoy!

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