Lasagne Marinara with Spinach

I tried this recipe from page 196 of Veganomicon.  I made the entire recipe, including the cashew ricotta, almesan (vegan parmesan), and pine nut cream.  Damn, this was good.  Very rich.  Next time I would make this lasagne without the pine nut cream to help reduce the richness.  But a definite winner.  Amazing how a food processor, tofu, nuts, and herbs can put dairy to s-h-a-m-e.  Great flavour, great texture, and very filling.  I served it up with garlic bread and salad.

Herb-Scalloped Potatoes

I tried the Herb-Scalloped Potatoes recipe from page 108 of Veganomicon and it was awesome (and easy).  Will make again and again.  I used my food processor to get even thin slices of the potatoes and served with a dollup of vegan sour cream on top with a sprinkle of dill.  Contains potatoes, vegetable broth, unsweetened soy milk, olive oil, garlic, nutritional yeast flakes, thyme, basil, rosemary, paprika, salt, and pepper.

Panko Stuffed Mushrooms

I received the cookbook Veganomicon as a gift over Christmas and tried the recipe for Panko Stuffed Mushrooms.  Wholy moly - so good.  The house smelled like fabulous asian cooking.  I LOVED it.  The mirin (Japanese rice cooking wine) really made a difference.  I couldn't find daikons in my grocery store, so I used red bell peppers instead.

To bump up the yumminess of this recipe, I used the remoulade from the Chesapeake Tempeh Cakes recipe and added a tiny dollop on each stuffed mushroom.  Soo good.

Remoulade:
2 tablespoons Vegenaise
1 tablespoon whole grain mustard  (stone ground dijon works, too)
1 tablespoon hot sauce
2 teaspoons capers (try not to get too much brine)

I have always made stuffed mushrooms.. but I made the stuffing with cheese, garlic, brocolli, and shrimp.  This recipe boots the cheesy fish stuffing aside and replaces it with serious awesomeness.