Today I really wanted to try a vegan version of lasagne. I couldn’t find an exact recipe so I used a mixture of different ideas and put them together. The tomato layer was based on the lasagne we ate in Chicago Diner during our visit in the summer. I used onions, garlic, mushrooms, sage, tinned tomatoes, tomato puree, red wine and ground up seitan. Then I used the spinach and tofu layer from fatfree vegan but I cooked some fresh spinach instead of frozen. It felt wrong to have a lasagne without a cheesy topping. I made a sauce by grinding up cashew nuts with some water, nutritional yeast, onion powder, garlic powder, lemon juice and nutmeg. It worked well but dried up a bit – I’ll make it a bit runnier next time. All in all though, the lasagne was a great success and I’ll be making it again.
Away v. Aston Villa
Met an old friend for a drink in the city centre and ended up not having time for any food at all.
Result – Aston Villa 2 – Everton 0 Man of the Match – Stephen Pienaar
Verdict – unlucky no food at all!
Cooking the Vegan Books 