The two hours in the kitchen was devoted to make tofu "lasagna". in quotes because it's not real lasagna since there's no pasta in it. This is the recipe:
1 very large eggplant
salt for sprinkling on eggplant
10 oz frozen chopped spinach, thawed and squeezed dry (or fresh)
1 lb tofu (regular, not silken)
3 tbsp nutritional yeast
2 tsp basil
1 tsp. salt (eliminate if following a salt-free diet)
2 cup homemade tomatoes sauce
- 1/4 Parmesan cheese
Cut each eggplant lengthwise into very thin, even, 1/4-inch slices. Sprinkle each slice with salt and place it in a colander to drain for 20 minutes. (This will draw out moisture from the eggplant and also make it less bitter.) After 20 minutes, rinse each slice briefly and press with a paper towel to remove all the moisture.
While the eggplant is draining, preheat the oven to 375 degrees. Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the eggplant and sauce--to the processor and blend until smooth.
Spread a thin layer of the sauce in the bottom of a 8x8-inch pan. Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half of the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread the remaining tofu mixture over it. Top with a final layer of eggplant, and pour the remaining sauce over this and Parmesan cheese. Bake for 30 minutes and you got a NO-pasta lasagna.I think it's the nutritional yeast that makes the tofu&spinach spread so so good. It will be a perfect spread for sandwich as well.
This morning's oatmeal
- 1/3 oats
- 2 tbsp egg white
- 1/2 large banana
- 2/3 water (used to soak the oats last night)
- 1 tbsp vanilla
- 1 tbsp grounded flaxmeal (homemade)
- topped with grounded almonds and cinnamon
My morning was dedicated exclusively to grade midterms (77 midterms!!!) I really dislike this part of teaching. Anyway, back home at 12.30 I was starving. I knew I was going to have tofu-lasagna, but I still need a side dish. I opened the fridge I saw last few cherry tomatoes, mushrooms and spinach, then salad will be. I didn't feel like having raspberry dressing, so, I made my own, called "spicy pumpkin" sauce.
- 1/4 pumpkin/squash puree
- 1 tbsp mustard
- 2 tbsp silk soy milk
- 1 tbsp water
Dessert was leftover aduki beans with coconuts and agave nectar. But it was too few to satisfy my dessert appetite. So, 1/2 cup of Fage with cinnamon! SUPER lunch!
Oh~ I found a 5 dollars off coupon for Whole Food, I think you guys want to check it out. http://www.wholefoodsmarket.com/products/wholedeal/index.php