Vegan Lasagna & Vegan Pumpkin Chocolate Chip Cookies



I'd like to blame my photography skills, but this is how they looked.

 So, today I decided to try making vegan lasagna. It was delicous, and I didn't miss the cheese. (It was great, but the pic I took of it made it look freakishly dis-gus-ting, so I'm not even going to post it. You'll just have to trust me that I made it....and that it was damn good!)

Instead of ricotta as a filling, I used a Moosewood Recipe ("Vegan Lasagna") that called for a combo of firm tofu, spinach, basil, and a few other tastiness-es. It was uncanny how the texture of the tofu "stuff" resembled that of ricotta. Didn't even miss it!

For dessert, I made vegan pumpkin cookies with chocolate chips and almonds. Good! Instead of using an egg in the batter, I used 1/4 cup of water and 1 tablespoon of flaxseed. Benefit? You can lick the bowl and not worry about salmonella! Plus, you get a little bit of omega-3s in the flax. Win-win, I'd say!