march 31, 2011

breakfast:

  • leftover mac & trees
  • large dunkin donuts coffee

my anxiety was at an all time high last night. could not sleep AT ALL. 😦 no more coffee. i need a break from caffeine. not until vacation…

lunch:

sundried tomato dumplings over fresh spinach

  • sundried tomato dumplings over fresh spinach
  • hot cocoa with dandies marshmallows
...because it's FREEZING outside...

dinner:

  • roasted cauliflower ricotta & spinach lasagna
  • black eyed pea & tempeh beanballs
  • mom’s marinara sauce
my italian feast!
black eyed pea & tempeh meatballs

all three dinner recipes can be found in appetite for reduction cookbook. i changed up the lasagna recipe a bit… so here’s the modified recipe. i eyeball everything, so don’t be confused if i didn’t list a measurement. add as much or as little you want of everything. that’s how i cook. 😉

ROASTED CAULIFLOWER & SPINACH LASAGNA

For the Roasted Cauliflower Ricotta:

  • 1  head cauliflower, chopped
  • olive oil
  • salt
  • extra-firm tofu
  • 1/4 cup nutritional yeast flakes
  • freshly squeezed lemon juice, 1 lemon
  • freshly ground pepper
For the Red Sauce:

  • One (28-ounce) can crushed tomatoes
  • fresh basil, torn into pieces
  • 2 tablespoons thyme
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt

Also needed:

  • whole wheat lasagna noodles, cooked in salted water
  • 1 -1/2 cups chopped fresh spinach
  • daiya mozzarella “cheese”
  • tomato, sliced thin

directions:

  1. preheat oven 400 degrees. chop up the cauliflower. toss in olive oil and salt. roast for 30 minutes or until brown and tender, tossing once half way through. while cauliflower is roasting… crumble tofu into a large bowl. add nutritional yeast, lemon juice and pepper. combine well until it resembles ricotta cheese. add cauliflower when finished cooking and mash into tofu mixture. add salt to taste.
  2. boil water for lasagna noodles. mine cooked for ten minutes and came out perfect. DRAIN / DRY the lasagna noodles before assembling….or the lasagna will fall apart when serving (like mine did!) 😦
  3. set the oven to 350°F. add a thin layer of red sauce on the bottom of an 8-inch square casserole. line with a layer of noodles. spread with one-third of the cauliflower ricotta. layer with spinach leaves. Pour on about a cup of sauce.
  4. repeat the process one more time, creating another layer, starting with the noodles. for the top layer it’s a bit different: layer with noodles, pour the sauce on, then layer with ricotta and top with desired amount of daiya mozzarella shreds. top with fresh tomato slices.
  5. bake for 45 minutes or until bubbly brown! 🙂

dessert:

  • yours truly by tofutti “drumstick” (nom nom nom!)
i want to eat the entire box.
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