Have we met?
How long have I been sleeping?
I have much to share with you.
Much new Boston foodie mostly vegan news upcoming. But first, drumroll please...
WWFD!
What the hell is THAT?
Simple.
Vegan high protein vegetable lasagna! Contains (filling) a block of organic firm tofu (frozen, defrosted, drained and pressed), a bunch of kale, a head of roasted garlic, salt and pepper, and seasoned breadcrumbs to thicken. Pasta? Kind of. It's eggroll wrappers. Tomato sauce. Vegan soy cheese. Stack it up, bake covered for 40 minutes at 350 F, then sprinkle on breadcrumbs as topping and bake uncovered another 10. Voila! Served with baby greens salad and a roasted garlic and Meyer lemon vinaigrette that I made a day before.
Tips: I should have used more sauce and a little cooking oil spray on the bottom of the pan. I think more veggies (a layer or thinly sliced squash? A layer of caramelized onions? Would have been good. I ran out of "cheese" or I'd have put some on top... And I think nutritional yeast or a little miso paste in the sauce would have improved the savory tang- all of that said, though, it took seconds to prepare, was very low in fat, high in protein, and Todd ate two plates-full. Definitely try this.
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