Vegan Lasagna

Tomato Sauce:
2 tbsp olive oil
1 cup chopped onion
3 cloves garlic, minced
6 oz. can tomato paste (salt-free)
1/2 lb mushrooms, sliced
1 lb tomatoes, chopped, reserve all juices
1/2 cup water
1 1/2 tsp dried, or 1/2 cup chopped fresh basil
1 1/2 tsp dried, or 1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes

Filling:
1 lb tofu, firm
2 tbsp nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp dried basil
1/2 tsp. rosemary, crushed
1/2 tsp. crushed red pepper

For the sauce:
Saute the mushrooms, garlic, and onion in the olive oil.
Add tomato paste and cook, stirring for 1 minute.
Add remaining ingredients, cover and simmer over low heat at least about an 1 hour.

Filling:
Crumble the tofu into a bowl and sprinkle all the spices over the top. Blend thoroughly. Set aside.

Noodles:
Bring large pot of water to boil. When water boils add noodles (about 9 or so).
Cook until al dente, about 12 minutes, stirring occasionally.
Drain, rinse with water and drain again.

Pre-heat oven 400 degrees.

To assemble:
Spread half the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, and top with 1/3 of the tofu mixture.
Spoon over about 1 1/2 cups sauce and top with another layer of noodles.
Cover with 1/2 tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.
Top with remaining tofu mixture and 1 cup sauce.

Cover tightly with foil and bake 30 minutes.
Remove from oven and let stand about 15 minuets before cutting and serving.
Serve with remaining sauce. Makes 12 servings.

Mushroom Asparagus Deliciousness &mdash A Dinner

Mushroom Asparagus Deliciousness is, simply, asparagus with portobello mushrooms and mango chutney over the top. With the exception of the chutney this is an original recipe, and certainly an original creation. Love me.

Can also be served with Rosemary and Thyme Mashed Potatoes and Salad

Observe:

(I really do need a picture of this)

Best prepared in this order.
Mushroom Asparagus Deliciousness

Mustered Mango Chutney:
See this entry, double.
Allow to cool to room temperature (ok, ok, I never wait that long).
Set aside

Asparagus:
2 pounds asparagus.

1. Snap off wooded ends
2. Boil or steam asparagus until tender.
Set aside

Portobello Mushroom Topping:
2 Portobello mushrooms - thickly sliced.
1 Tablespoon dried rosemary
1 Tablespoon Marsala
Olive oil

1. Saute mushrooms in olive oil.
2. About half way through the process add rosemary, crush immediately before adding to extract more flavor
3. Add Marsala
Set aside

Presentation:
1. Place 5 or 6 asparagus spears near the center of the plate.
2. Spoon mushroom topping over the spears about 1 layer thick, and covering the middle 2/3 of the spears. Be sure to extend past the outside edge of the spears a little bit.
3. Spoon chutney over the middle portion of the mushrooms. Be extra sure to extend past mushroom topping.
4. Spoon rosemary thyme mashed potatoes on the side. No need for gravy, but if you'd like a light mushroom gravy would work well.

Rosemary Thyme Mashed Potatoes
Red potates - cubed.
Dried rosemary
Dried thyme (not ground)
Soy milk
Butter substitute

1. Boil potatoes until tender
2. Mash potatoes add soy milk and butter substitute to obtain desired consistency.
3. Add rosemary and thyme to taste. Crush slightly right before adding to enhance flavor.
4. Can be served with a light mushroom gravy, though plain is also desireable.

Salad
I used a nice light herb and spinach salad (pre-packaged in this case)
Serve with a raspberry or garlic vineagarette.

Portobello Mushroom Lentil Soup

This was originally a stove top recipe, I have altered it a bit.

2 cups chopped portobello mushrooms (aprox. 1 average size mushroom)
1 grenn bell pepper, chopped
1 small red onion, chopped
1 T olive oil
4 cloves garlic, chopped
1 - 6 oz can tomato paste
6 cups vegetable broth
4 tsp dried basil, or to taste
1 1/2 cups dried brown lentils, rinsed and drained
salt and pepper to taste
1/4 cup cooking sherry
grated Parmesan cheese

Stove top directions:
1. Head oil in large pot over medium heat. Add mushrooms, green pepper, onion and garlic. Saute until tender (about 5 mintes)
2. Add broth and tomato paste. Bring to boil
3. Add lentils, reduce heat to love and cover. Simmer about 15 minutes.
4. Season with basil, salt and pepper, if using, add sherry now. Cover and simer another 15 minutes.
5. Ladle into bowls and top with Parmesan cheese to taste.

Slowcooker directions:
All all ingredients to slowcooker and cook on high for 4-5 hours.