Potat-asanga!

I created this dish to combine David's 2 favorite foods: mashed potatoes and lasagna. It was a pretty scary experiment, but it turned out great! The mashed potatoes actually filled the place of the texture of the ricotta cheese. Though starch was most definitely the star, it was a yummy treat!

I used an eggplant marinana sauce from a jar, and I made my own "cheese" (in place of mozzarella) using silken tofu, arrowroot powder, an improv. combo of soy nuts and pecans, garlic, and spices. I used whole wheat lasagna pasta and sliced zucchini, squash, and sauteed mushrooms and spinach. For the mashed "potates", I used a bag of small purple potatoes and mashed them with soy milk, Earth Balance, fresh garlic, salt and peper. I topped it all with whole wheat breadcrumbs.

Lentil-Kale Soup

Since I've had this every day for about a week now, I figured I give ya a visual! This is the famous "lentil-kale" soup. Bam!

Very hearty and cozy on a cold night like tonight!

From the Archives

I was cleaning out my e-mail inbox today and found one in which my mom attached a couple pictures from a meal I made a while back. I remembered this meal: Black Bean Cakes with Guac., Salsa, Arugula, and Soy Sour Cream and Potato Salad with Warm Miso Dressing.  Enjoy the feast for your eyes!

Dinna Partay

This is a little belated, but I thought I'd stick these picks up here. A few weeks ago when my sister came to visit, we had a big dinner party with the fam. and significant others to celebrate. I made stuffed peppers, marinated baked eggplant, zucchini, squash, and bellas, red potatoes, a big salad with "cesar" dressing, a huge fruit salad, and for dessert: lemon squares and rumnog-pecan cookies!

Pumpkin Mousse

As the weather cools down, a little voice in the air seems to tell me to eat pumkin...at every meal of every day. I have had pumpkin oatmeal each morning, and I can never seem to get enough! As an afternoon treat, I whipped up some pumkin mousse today. I varied a recipe I found on the Healthy, Happy Life blog.

I used:

Most of a can of pumkin

1/4 package of tofu

about 1/4 cup cashews

splash of vanilla soymilk

about a tblsp agave nectar

pumkpin pie spices

I whipped it all up in a blender, froze it for 15 min., and put it in the fridge for a couple hours. This is definitely something I'd love to play around with, as it has an infinite number of delicious variations (topped with cashew cream, pecans, crumbled graham crackers, etc.)