The grad school application process is completely finished, and my schedule is now wide open, leaving more time to experiment in the kitchen! A friend lent our apartment two cookbooks, The Conscious Cook and Veganomicon. The first is good, the second, really good. It has tons of awesome recipes and gives practical information and tips on how to make the most out of ingredients, making it easy to develop basic skills for your own cooking repertoire so you don't always have to be staring at a book. I like looking at a recipe, getting the general idea of it, and then leaving it behind and tweaking it however I like. I was looking for something warm and satisfying because it was really chilly outside, and ended up staring at a spinach lasagna with tofu ricotta filling. Woo! I still hadn't tried cooking with tofu yet during this vegan adventure. It turned out really well and tasted even better as leftovers.
If you want to try making it at home, the only thing you really need to know is how to substitute for the ricotta. Mash up tofu and mix it with lemon juice, basil, salt, pepper, nutritional yeast (which we like to put on popcorn), and some olive oil. Layer it with sauteed or steamed spinach, and tomato sauce. Then, instead of sprinkling the top with parmesan, put some nuts in the cuisinart with salt and lemon zest. They add tons of flavor and texture. Yum. Clever tactics are needed to survive in a world without cheese :)
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