spinach lasagne!

spinachlasagne
Originally uploaded by tres_madre

I made some Spinach Lasagne last night, one for us and one for my friend Nicole who just had a lovely home birth to her beautiful daughter, and the kids loved it!

happy lasagne time:

Spinach Lasagne:

Whole wheat lasagne noodles (package)
Jar of organic tomato basil marinara sauce
Firm tofu
1 lb fresh spinach
2 tbsp earth balance
Lipton vegetable soup mix packet
1 tsp sea salt
dash nutmeg
fresh leaf of sage, sprig of thyme and rosemary
1/2 tsp dry thyme
1/4 c soy milk
1 tsp corn starch
nutritional yeast (optional)


preheat oven to 350, boil noodles and drain, put noodles on wax paper or foil while sauteing spinach with earth balance, sea salt and thyme. Take tofu, salt, nutmeg, soup mix, fresh herbs, soy milk and corn stach in a food processor and blend well, taste to see if more salt is needed. Take casserole dish (I used a 9" x 13" rectangle) spread some sauce on the bottom of pan, add layer off noodles, tofu mixture, spinach and another noodle, add sauce and repeat layer of noodles, tofu, spinach, noodle and continue until at top of casserole dish, then add sauce and nutritional yeast (optional) bake for about 40 minutes, cool for atleast 10 minutes before cutting

Perry Sage Weaver

can't believe he is one now. children make time move at warp speed... I need to capture all those sleepy head kisses and bubble orange mornings and reserve them for final fleeting dreams (dmt at the last moments...)
I do not have a picture of the cake before it was devoured by my hungry little hippo, but I do have a picture of him eating his cake, will post tonight.
Here is the recipe for his cake tha I made:

Vegan Carrot Cake

2-1/4 cups macarthur's organic whole wheat flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown oranic cane sugar
3/4 cup organic cane sugar
1 cup organic cinnamon applesauce
1 tbsp cornstarch
1 teaspoon vanilla
1 cup earth balance margarine
3 cups finely grated carrots
1 cup organic raisins
1/2 cup soy milk



Directions:Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and earth balance until creamy (works best with an electric mixer) - add vanilla, then add applesauce and soy milk. Mix wet and dry ingredients together and add carrots and raisins.I prefer a layer cake, so I used two round cake pans. But if you prefer thinner cake with more servings, use a 13x9. Grease pans. Smooth batter into pans. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

Faux Cream Cheese Frosting
1 package vegan cream cheese (tofutti better than cream cheese)
1/3 cup Earth Balance, softened.
1 tsp. vanilla
2 cups vegan organic confectioners sugar

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.