I’m a fan of the vegan brownies and vegan banana nut chip muffin recipes in The Joy of Vegan Baking, by Colleen Patrick-Goudreau. So when we found out that she had a new cookbook out, The Vegan Table, I rushed right out to get a copy. (Okay, I ran to the computer and ordered it… but isn’t that the same thing?)
The first recipe we tried was the less than successful Matzoh Ball Soup recipe I wrote about in my last post. But I know this author has some excellent recipes in her repertoire… so I begged Jane to make the Vegan Lasagna. She’s got a few other things earmarked to try. But since she likes to “surprise” me, I couldn’t tell you what she’s got planned.
Back to the lasagna. YUM!!!! We’ve already had it twice, and we haven’t had the cookbook for a month! We get three dinners out of this. We wound up using a slightly smaller pyrex dish, so Jane used a tad less pasta, but didn’t cut down on the sauce and filling. We’ve found the first serving is a little wet. The second meal has the perfect level of moisture, and we tend to need a bit more sauce for our third dinner.
Having grown up in New York, on Sicilian-style Italian cooking… lasagna, ravioli, baked ziti, we tend to shy away from the veganized versions of these foods. Cheese is just something that doesn’t usually work. But I can heartily recommend this recipe for even a cheese-loving omnivore.