Make No Bones About It We're Vegan

Friday, May 21, 2010

The Color Eggplant

Lynn chose to refresh her walls with a palette of mint julep, pistachio and sea foam. Lynn decorated with a green thumb and accented rooms with lavender. Lynn also loved the color purple almost as much as Oprah does, but this blog is not about Oprah.

The Color Purple (Musical Tie-in)
Oprah never ever read my blog,even though she was sued by ranchers and calls herself a vegan. Real vegans read my blog! Oprah has never asked me to pose for any of O's magazine covers. Oprah might love the color eggplant, but she's not getting any of it. According to a nationwide survey Oprah does not need any more lasagna.
This recipe is in honor of Lynn and should be as appetizing as her decorative paint.

Roasted Eggplant and Spinach Ricotta Lasagna (vegan of course)
1 Box of Vegan No-Boil Lasagna
1 Medium sized Eggplant,olive oil spray
28oz. HM or Your Favorite Purchased Vegan Tomato Sauce
Approximately 1/2 C of Chopped Sundried Tomatoes in Oil
10oz. "Follow Your Heart"  Vegan Mozzarella Cheese
1 Cup Water

Vegan Ricotta (this is multi purpose and can be used to stuff shells, or toss with spaghetti)
8oz.Frozen Spinach thawed
1 Firm Tofu Drained and Pressed
2 tsp Fresh Lemon
2 tsp Olive or Canola oil
1/4 tsp Sea Salt
1/4 C Nutritional Yeast (nooch) + 3 T

Roasted Eggplant
Preheat oven 425. Line cookie sheet with foil. Lightly spray with canola oil.
Peel and slice eggplant into rounds.Lightly salt. Place on cookie sheet and bake about 4-5 minutes each side. Set aside.
Turn  Oven down to 375.

Make Ricotta. Mush the already pressed/drained tofu into a medium bowl. If your hands are clean use them to mush the tofu, it's fun. Add lemon juice, garlic and spinach. Mush with your clean hands again. Keep mushifying for 2-5 minutes. Add nutritional yeast (not Brewer's yeast)
and olive oil. Go ahead you can use a fork to mix now. Cover ricotta until ready to use. Clean your hands after all that mushing.

Spray a 9x13 lasagna pan. Ladle some sauce on bottom of pan and spread evenly with enough to cover the pan. Follow with a layer of lasagna noodles (yes they can overlap)  then a layer of ricotta spread with spatula and a teaspoon of sundried tomatoes on each lasagna noodle. Folllow with a slice of roasted eggplant,sauce and then shredded cheese. Continue layering. Last layer should be shredded cheese. Sprinkle remaining 3 T nutritional yeast on top of lasagna.
Pour 1 Cup of water evenly over the  top lasagna layer. Make sure to get some of the water into the corners of the top of the lasagna or they will get too crunchy.
Cuisinart Chef's Classic Stainless 14-Inch Lasagna Pan 7117-14Chicago Metallic Specialty Lasagna Trio Pan
Cover tightly with two sheets of overlapping foil. Bake 30-45 minutes. Remove foil and bake another 20 minutes. Remove from oven and let sit for 10 minutes before serving.

Shug in the Color Purple said, " I think it pisses God off when you walk by the color purple in a field and don't notice". So for today, just today, why not take a moment and savor and delight in the very thing you might have rushed by yesterday. I mean just to be on the safe side, you don't wanna piss anybody off. Now enough noticing...your lasagna is burning.

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