at home with ann

This lasagna is filling, creamy and delicious.  Sometimes you want to go all out with cheese, in which case try the Classic Lasagna .  Other times you want to try something a little different, and this recipe, while still Italian comfort food, won't put you straight into a food coma.  I used zucchini, yellow squash, baby bella mushrooms and onions for the vegetable layer, but feel free to use whatever you like or have aging in your vegetable drawer.  Ever since the Mushroom Millet Bowl , I've been loving mushrooms.  They add an almost meaty consistency to this sauce.  I really liked this lasagna, and Jon said he did too, although he added a healthy sprinkling of Asiago cheese to the top of his.  The only thing I would change for next time would be to add fresh basil to the tofu spinach mixture, almost making a spinach pesto.  Will report back when I do! Vegetable Lasagna inspired by Daily Garnish Ingredients: 3 medium zucchini 2 medium ye...

When I make Asian-themed stir fries, I rarely use any measurements at all, I just dump things in until I decide it's done.  So, feel free to use this as a rough guideline and throw whatever you want in your pan.   Also, I know some people aren't fans of tofu, either because they aren't comfortable with processed soy, or they just don't like the taste or texture.  I support most things in moderation, and it's a good source of protein.  We eat tofu maybe once every six months, so I'm not overly concerned.  If you are, feel free to swap out thinly sliced chicken or beef, or go straight veggies. Vegetable and Tofu Stir Fry Ingredients: 1 T. oil (canola, vegetable, or peanut) 1/2 block extra firm tofu, drained 1/2-1 red bell pepper, thinly sliced 1 onion, thinly sliced 2 cups broccoli florets 3 oz. peapods Sauce Ingredients: 3-4 Tablespoons tamari or soy sauce 2 Tablespoons peanut butter 2 Tablespoons rice vinegar 1 Tablespoon hot chili paste ...