Highlights from the weekend
Vegan Very Green Lasagna
I won’t bother with the details except to say that the tofu filling prompted Tate to proclaim “WOW, what’s in here?” and proceed to eat two helpings
Pressed tofu processed with nutritional yeast, italian herbs, smoked paprika (the real highlight), lots of fresh garlic, soy sauce, and a few spoons of flour to soak up excess water.
A fresh batch of kimchi
More signs of Spring!
As Tate moved a fence from the back of the yard to the front I started in on my container herb garden. (Yay for February goals!)
Other highlights
- Dancing Friday night away!
- A delicious dinner invite from neighbors last night (another goal accomplished!)
- 70 degrees!
- Walkin’ talks with girlfriends.
- Setting out for a 3.3 mile run and running 5 because it felt so good.
What are your weekend highlights?
Beautiful! Love the flowers.
Normally not a fan of lasagna, THIS ONE is on my menu now. We’ll be making a version this week!
I was a little sad when I ate the last slice for lunch today. The second layer was finely chopped broccoli and kale mixed in tomato sauce and the noodles were whole wheat (but of course!).
Thanks for sharing more of the details! One of our favorite baked pasta dishes is a tofu-kale in tomato sauce.
I’m planning a container garden for my back porch. Am hoping to grow a couple of vegetable plants and some herbs. It’s my first try at it and I don’t want to be overly ambitious. Look forward to reading about your progress with yours.
My parents always gardened (and still do) and I’ve helped them but I have yet to have a full on veggie garden of my own. This year we are actually planting raised beds instead of just containers! Best of luck for an abundant harvest!
Your lasagna looks delishy. So creative…
A couple highlights this month were Valentine’s Day and visiting friends back home.
🙂
This is one of my new favorite blogs. I’m going to try the lasagna this weekend!
My highlights involved finished my last semester of grad school midterms!
Thanks Cameron! And thanks for reading.
Do you have a recipe- or at least a rough estimate- for the lasagna? It looks delicious, but I don’t think I could wing it…I’ve never cooked with tofu before!
Sure! I don’t measure but here’s the idea. The tofu filling (instead of ricotta) was 1 block of pressed tofu (wrap in a clean dish towel or paper towel set a frying pan or other heavy object on top to remove some of the water) in the food processor until creamy. I then added soy sauce (~2 tsp), smoked paprika (1/2-1 tsp), nutritional yeast (4 heaping spoonfuls), italian dried herbs (1 tsp), and flour (2-3 T to help absorb any leftover water).
I cooked the whole wheat lasagna noodles al dente, thinly covered the bottom of the baking dish with pureed tomatoes from a can, and started layering; noodles, tofu, noodles, greens & sauce, noodles, thin layer of sauce and dusting of nutritional yeast. The greens and sauce layer was just kale and broccoli finely chopped in the processor and mixed into canned pureed tomatoes.
Hope that helps! It was super delicious and I plan to make it again really soon. Make a big dish because it was even better as leftovers! 🙂
p.s Buy extra firm tofu!
Thank you SO much! I can’t wait to try this out! 🙂
You’re welcome, enjoy!
that is cool you eat kimchi!