fake cheesey lasagna

This was by far one of the best meals I have made, and the picture does not do it justice.
I took a recipe for a cheesey lasagna and converted it vegan.
Basically it was a layered lasagna that had two main vegan substitues: the sauce and the cheese.
Ingredients:
Vegan bechamel sauce
(silken tofu, soy milk, vegetable bullion, margarine, flour, olive oil, and vegan cream cheese)
lasagna
mushrooms
tomatoes
margarine
vegan parmesan cheese
daiya cheddar cheese

To make the bechamel sauce:
Blenerize 1 package of silken tofu with 1.5 cups soy milk, 3/4 cup water, the vegetable bullion cube, and toffutti cream cheese. Then heat 1 TBsp oil and 5 TBsp margarine in a sauce pan. Add4 TBsp flour and whisk for a minute, then add the blenderized ingredients.
Whisk while on medium heat for about 5 minutes until it thickens.

For inside the lasagna layers:
chop 4 tomatoes and heat with 1 TBsp olive oil for a couple minutes until wilted.
Set aside and then saute 2 cups sliced mushrooms with 2 TBsp garlic in 1 TBsp olive oil. Add 1/4 lemon juice and let simmer until the mushrooms are browned.

Then cook the lasagna noodles as you normally would.

In the lasagna pan place a layer of the sauce, followed by noodles, then a layer of mushrooms, then sauce again, then a layer of daiya cheese. Then on top of that place more noodles, then a layer of tomatoes and sauce, then some daiya cheese and noodles. Repeat with however many more layers of veggies you have. (I did one more layer after that of mushrooms and tomatoes, then sauce, then daiya cheese, then noodles, and then on top of the noodles a thin layer of sauce sprinkled with vegan parmesan cheese).
Bake at 375 for 30 minutes.

It really was amazingly tasty.

chickpea, pepper, and tomato salad

Simple and easy salad made with veggies I did not want to go bad...
INGREDIENTS
-cherry tomatoes sliced in half
-1 can rinsed chickpeas
-2 TBsp garlic
-1 orange and 1 yellow bell pepper chopped
-1 TBsp dried basil

DRESSING
-2 TBsp lemon juice
-4 TBsp olive oil
-1 tsp sugar

I mixed up the salad ingredients together and then pre-packaged several days worth of salad for lunch, then I whicked the dressing ingredients and brought along as the dressing for the salad each day.

vegan mashed potato pizza

Pre:

This was a new experiment...We went to sacco's bowling alley a couple weekends ago with friends, enjoyed good beer and a couple rounds of candle pin. They have excellent vegan pizza there too. Their special that day was mashed potato pizza (not vegan) and Mark Elledge said he had it before and it was delicious.
So I went home and googled some recipes- I guess it is a tradition that started in New haven, CT with the Yale college kids. Basically you take a layer of mashed potatoes as your sauce, and whatever toppings you want. I made a vegan version to experiment and it was REALLY tasty...
Ingredients:
pizza dough (I bought premade from trader joe's, it was vegan obviously)
mashed potatoes (from scratch using whatever recipe you use, probably about 4-6 potatoes worth)
olive oil
topping of your choice (I used brocolli and mushrooms)
Daiya cheese (mozzarella and cheddar).

Directions:
Roll out the dough with some flour and then place on a floured baking sheet. Drizzle a layer of olive oil over the dough.
Once the mashed potatoes are cooked spread a layer about 1/2cm thick over the entire dough.
Then apply you toppings (mushrooms and brocolli for me).
Then apply a layer of cheese so the toppings are covered.
Bake at 450 for 15-20 minutes.
Post:

vegan lo mein

Used my new wok to make this easy and tasty meal:
Basically I mixed up some udon noodles, brocolli, shitake mushrooms, mini corn, waterchesnuts, and fake beef chunks in Trader Joe's General Tsao's sauce.
Super tasty and lots of leftovers!