It's SOOO freaking cold outside today. I don't even think it got up to freezing out there. It's bitter. And when it's cold outside, I want warm, comforting foods. Given the fact that I'm only 7 days into this shindig, the thought of a "cauliflower roast" still just doesn't cut it.
I kept remembering those ricotta stuffed shells I'd been tempted with a while ago. (Holy smokes, it wasn't even a week ago yet?!) Anyway, I kept remembering them and wondered how I could make a "ricotta" cheese that was vegan. Fortunately, Charlotte has a vegan restaurant nearby and a food delivery service. Why do I say that? Because when I read their menu items, I get ideas. And one of their menu items had a lasagna with a "white bean ricotta". That sounded do-able to me! So I looked online and found a "vegan ricotta" which included both white beans and tofu. Now, I don't like the look of tofu, but it's not as bad as I thought it would be. So, I tried making it tonight and putting it into a lasagna with rice noodles (cause I couldn't find whole wheat lasagna noodles).
The results? Well, it was tasty! Both OE and my sister said that it was "definitely not a fail", which in my book, is pretty damn good when it comes to tofu! I don't think I put enough sauce in the mix so it ended up being a bit drier than I'd hoped, but I've done that with regular ol' lasagna sometimes, so I figure that's par for the course. I was pretty pleased with the result and started thinking of ways that I could make it even tastier... adding caramelized onion, mushroom, roasted garlic... lots of ways to add some more flavour!
I've taken a picture of it, but unfortunately this is after my sister shoved it into a tupperware container for leftovers...
Anyway, I'm pretty chuffed to bits (that's British for "proud") about that. YAY lasagna!