March 28, 2011


Vegan by accident! You know what YJDKIY hates more than anything about cooking right? Well, ok, I really hate exploding pyrex dishes and oversodiumified foods, but go with it. Mini-trips to the grocery store after my weekly shopping is done. So realizing I'd forgotten ricotta at about 6 pm last night could have spelled disaster for my spinach-ricotta lasagna rollups.

But no! Ingenious that I am, I'd been saving half a block of tofu (which may or may not be known as toadfood in this house!).

Combine with a little basil, pepper, lemon juice, fresh minced garlic, kosher salt, nutmeg, nutritional yeast, and EVOO.

And what do you get? Vegan ricotta. I swear it was almost exactly like the real stuff, but healthy!

The yeast is the trick! I find it funny that I had allllll those weird ingredients, but not ricotta.

Moving on, 8 whole wheat lasagna rolls and some Earthfare sauce.

After they cook, place them in a cool water bath, and begin layering the tofucotta.

Then some spinach leaves.

And sauce. Carefully roll them lengthwise and place in a greased pyrex.

Bake for 25 minutes on 375 and finish with a 5-8 minute broil! I ended up topping with a little mozza though, so they weren't vegan in the end, but very easily could do without.

Someone else was getting worried I'd forgotten her dinner too.

Lucky for her I don't think you can make dogfood out of toadfood.

1 comment:

  1. Great idea! It looks yummy. Who calls it toadfood?



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