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food notes

Mostly-vegan lasagna turned out well.  Housemate said it needed more garlic (it had 3 whole heads, but they were mellowed by roasting) and more cheese (well, that was intentional).
For a reminder for me next time, sauce was a chopped sweet onion (browned before tomatoes added), crushed tomatoes, tomato paste, dried basil, dried thyme, and pepper.  It was an intentionally thick sauce.  I might have added fenugreek - I often do, but forget if I did this time.
Layering (press as you go - this just barely fit into the 13x9 glass pan):
  sauce (oil the pan first)
  noodles
  Oasis butterbean spread and some leftover chickpeas
  package of frozen mediterranean veg (mostly cooked)
  roasted garlic and sundried tomato layer
  chopped frozen spinach (warmed, include liquid)
  a little parmesan
  noodles
  sauce (I think)
  slices of firm tofu
  sliced anaheim chiles  (2 or 3)
  rest of sauce
  noodles
  a few roasted peppers
  toasted pine nuts
  a litttle parmesan
Noodles were pre-cooked until almost done; 3 lasagna noodles per layer so just 9 total.
Cover with foil until warmed through, then uncover to brown the top.

People coming over tonight.  Baked potato bar; topping options include sour cream, bacon, a little curry chicken, horseradish hummus.  Possibly roasted garlic.
Possibly also sarson ka saag if I decide to make it tonight; otherwise a likely-looking veg from the freezer.
And a vat of my standard raspberry chipotle baked beans (jar of Mrs Renfro's raspberry-chipotle salsa, 3 cans of beans, 1 T allspice, mix in beanpot and bake).  Using black, pinto, and butterbeans this time I think - bean choice does matter!
Later this weekend:  squash curry, with red lentils and maybe leftover potatoes. 
Friending welcome, but lurking is fine too.

Constructive criticism is also welcome - whatever it is, trust me, I've heard worse.

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