Vegan Lasagna

Ok, I tried a LOT of vegan lasagnas trying to find a good one. Believe me - there are a lot out there, but they really don't take the place of a good lasagna. This is good. This one works. I got the original recipe online, and it was called, "Destiny's Vegan-licious Lasagna." I don't remember the site address. This is my version of Destiny's lasagna.
Lasagna is nice, because you can make it ahead of time, put it in the fridge, then entertain effortlessly when the time is right.

1 box lasagna noodles (Some boxes have more than others. You need more than a skimpy box.)
2 jars of your favorite prepared tomato sauce for pasta (I like Fra Diavolo from Newman's Own.)
1 lb. tofu, roughly chopped (not the silken kind)
1/2 c. vegan margarine (I like Earth Balance. It does not have hydrogenated oils or trans-fats.)
1/2 c. rice milk (You can use soy milk, but I think soy milk lends its characteristic soy taste to anything made with it. Your choice, but rice milk stays neutral and does not lend a specific flavor to the dish.)
1 T. dried parsley
1 T. dried basil
1 1/2 t. salt
1 t. dried oregano
1/2 t. freshly ground black pepper
1 10-oz. package frozen chopped spinach, thawed and drained
2 c. chopped fresh vegetables, your choice (Be creative here. Think of thinly sliced carrots, chopped onion, chopped garlic, chopped jalepenos, corn kernels, green or black olives, capers, green or colored bell peppers, artichoke hearts, asparagus, pimentos, and on and on and on)
1 or 2 large ripe tomatoes, sliced (optional for the top of the lasagna)

1. Combine tofu, margarine (I usually melt it in the microwave first.), rice milk, parsley, basil, salt, oregano, and black pepper in a food processor until smooth. (You can do this in a blender, but you may need to do it in 2 batches.) Set aside.
2. Sauté the chopped fresh vegetables in the olive oil until they are soft with only a slight crunch to them. Set aside.
3. Cook the lasagna noodles according to package directions. (Slightly - SLIGHTLY! - undercooked is okay.)
4. Preheat the oven to 375 degrees. While it is heating, get a huge baking dish (I use a 9.5 x 13.5, and it is a tight fit with sauce bubbling over during cooking!), and layer like this: tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all the sautéed veggies, tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all of the spinach, tomato sauce, 1/3 of the noodles, tomato sauce. If you are using the sliced tomatoes, cover the top with them now.
5. Bake lasagna 1 hour. Let stand 20 minutes after removing from the oven to set up, then cut and serve hot. Don't worry - it won't get too cool to eat during that 20 minutes! Enjoy!

Tofu Chocolate Pie or Pudding

This is a recipe I modified from Mori-Nu, the only company I know that makes silken tofu. You need to use silken tofu for this recipe - not the crumbly Chinese kind. If you don't tell people this pie has tofu, they will likely rave about it! If you tell them in advance it has tofu...the less adventurous ones will likely not try it. Their loss!

2 packages silken tofu, (extra-firm for pie, firm for pudding)
3/4 c. raw honey
1 T. almond extract
1/2 c. cocoa powder
1 prebaked pie crust or graham cracker crust (if making pie instead of pudding)
2 T. chopped nuts (optional topping for pie)

In a blender, purée each package of silken tofu individually until really smooth. Do one package, then move the smooth, puréed tofu to a large mixing bowl, then do the next package, and move that to the mixing bowl, too. Add the honey, almond extract, and cocoa. First, mix with a spoon to get the cocoa coated with liquid to prevent it from flying everywhere when you start the mixer. Then use a hand mixer to thoroughly combine all ingredients into a smooth, chocolatey batter.
For pies, pour the mixture into a prebaked pie shell. For pudding, pour into individual serving dishes or a serving bowl. Sprinkle chopped nuts, if using, over surface of pie. For either pudding or pie, cover with plastic wrap and refrigerate overnight. Serve cold.

Serving Suggestion: I have put a thin layer of raspberry or other fruit preserves in the pie shell before pouring in the tofu batter. You could also top with chocolate shavings or confectioner's sugar. For pudding, you can use it to make parfaits or top with berries or other fruit.

Renee's Vegan Szechuan Tofu

Szechuan Tofu (vegan recipe from Molly Katzen's The Enchanted Broccoli Forest cookbook...my version, of course. This is great over steamed white rice, so start it cooking when you start this. I always forget to and have to do it at the end!)

3/4 - 1 (that's anywhere from 3/4 to 1)lb. tofu, NOT the silken kind

1/2 c. canola oil plus 2 T. canola oil

2 average-sized heads broccoli

1 can baby corn, drained

1/2 small onion, sliced

1/3 c. sherry or rice wine

tamari sauce (see step 4...soy sauce or shoyu would be fine, too)

1.5 c. water

3 cloves garlic, crushed

1.5 t. dry mustard

1/2 t. crushed red pepper

1/4 t. freshly ground black pepper

2 T. cornstarch

First, cut the tofu into flat rectangles, about 1/4-inch thick. I slice the whole cake, then cut the slices into rectangles.

Heat the 1/2 c. oil in a deep skillet until the oil is hot enough to instantly bounce a drop of water on contact. Fry the tofu rectangles until their outer surface crispens (a few minutes on each side). Use add'l oil, if necessary. Drain the rectangles on paper towels, and keep them warm in a low oven.

Wash and cut up the broccoli into florets, set aside.

In a 1-cup measuring cup, pour the sherry or rice wine up to the 1/3 c. mark. Add enough tamari to make 1/2 c. of liquid. Put the corn starch into a medium bowl. Whisk in the tamari mixture. Add the water, garlic, mustard, crushed red pepper, and black pepper.

Heat the canola oil in the skillet or wok. Saute the onion and broccoli until crisp-tender. Pour in the sauce, turn the heat up a little, and stir-fry/mix/whatever about 5 - 8 more minutes. The sauce will begin to thicken. Stir in the tofu and baby corn. Serve over steamed white rice.