Daily Random RecipeINGREDIENTS:1/2 lb / 225 g lasagne sheets1 x 26 oz / 720 g jar pasta sauce1 T oil1 medium onion, chopped2 cloves garlic, minced1 pound regular tofu3/4 c. soy yogurt (optional)1 t salt1/4 c nutritional yeast flakes (optional)1/2 c. chopped fresh basil1/4 c. chopped fresh parsley1/2 c. grated dairy free mozerella and/or soy parmesanMETHOD:Cook the lasagne sheets in boiling water to al dente, then drain and rinse.Saute the oil, onion and garlic.Blend in a food processor the tofu, yogurt, salt, nutritional yeast flakes, basil and parsley, until smooth and creamy.Stir in the onion and garlic. Start making layers in 2 quart / 2 L baking dish, beginning with half of the pasta sauce on the bottom, and a layer of half the lasagne sheets. Next, spread the tofu filling evenly over the noodles, arrange the other half of the noodles, and then pour over the rest of the tomato sauce.This can be topped with the mozzarella/parmesan. Bake for about 30 minutes or until bubbling and the cheese is melted.NOTES:Per serving: calories - 207, totel protein - 12g, soy protein - 8 g, fat - 7g, carbohydrates - 22g, fiber - 5g, calcium - 255mg, sodium - 477 mg.Yet another recipe from "Tofu Quick & Easy". My uncle, who is a meat eater, & one of the pickiest eaters on earth, loves this. He said if he didn't already know the "ricotta" filling was tofu, he couldn't tell it.In the filling, where the ingredients say "optional", I highly recommend using them. It adds to the taste.

from vegan food.net

Daily Random RecipeINGREDIENTS:200 g / 7 oz macaroni pasta Half a block of Cheezley (or other vegan cheese equivalent), grated Half a large or one small onion, finely chopped 2-3 tomatoes, chopped 500 ml (nearly a pint) soya milk 1 T flour or potato flakes 1 heaped t herbs (chives or parsley are good) 2 T cider vinegar or lemon juice Pinch of salt 2 T nutritional yeast flakes (Engevita, if you are British) Veg ghee or oil Squirt of tomato puree (optional) METHOD:1. Gently fry the onion and tomato in the veg ghee or oil for about 12 mins until transparent. Meanwhile cook the pasta in salted water until only just cooked, then drain. 2. Stir the flour or potato flakes into the oily onion mixture and add the soya milk gradually, stirring, until it begins to thicken. Add the rest of the ingredients. 3. Stir in the cooked pasta and cook gently for about another min. Serve straightaway. Good with a leafy salad.

Daily Random RecipeINGREDIENTS:200 g / 7 oz macaroni pasta Half a block of Cheezley (or other vegan cheese equivalent), grated Half a large or one small onion, finely chopped 2-3 tomatoes, chopped 500 ml (nearly a pint) soya milk 1 T flour or potato flakes 1 heaped t herbs (chives or parsley are good) 2 T cider vinegar or lemon juice Pinch of salt 2 T nutritional yeast flakes (Engevita, if you are British) Veg ghee or oil Squirt of tomato puree (optional) METHOD:1. Gently fry the onion and tomato in the veg ghee or oil for about 12 mins until transparent. Meanwhile cook the pasta in salted water until only just cooked, then drain. 2. Stir the flour or potato flakes into the oily onion mixture and add the soya milk gradually, stirring, until it begins to thicken. Add the rest of the ingredients. 3. Stir in the cooked pasta and cook gently for about another min. Serve straightaway. Good with a leafy salad.

Daily Random RecipeINGREDIENTS:450 grams / 1 pound cauliflower450 grams / 1 pound zucchini, cut into strips225 grams / 1/2 pound tofu310 grams / 11 ounces frozen spinach1 clove garlicOregano225 grams / 1/2 pound spaghetti sauce2 tablespoons nutritional yeastMETHOD:Cut the cauliflower into little teeny pieces, steam and drain. Cook and drain spinach. Mash and drain tofu. Place zucchini strips on a non-stick pan or cookie sheet and bake at 375F/190C for 10 minutes, flip and cook 10 more minutes, then set aside. Mix tofu, spinach, garlic and herbs. Set aside. Spoon on a layer of the tofu mixture, then a layer of cauliflower. Add the rest of the zucchini and spread the tomato sauce on it. Sprinkle with nutritional yeast. Bake covered at 180C/350F for 25 minutes, then uncovered for 15 minutes more.NOTES:Try this substituting eggplant for the zucchini sometime.

Daily Random RecipeINGREDIENTS:3 lb / 1.35 kg eggplant, sliced 1/4 inch / 7 mm thick 3/4 cup toasted breadcrumbs 1/2 cup soy parmesan Tomato Sauce 1/2 medium onion, minced 2 cloves garlic, chopped 1 T olive oil 4 cups chopped fresh or canned, drained plum tomatoes 1/3 cup chopped fresh basil Salt and pepper to taste White Sauce 1 cup soy milk or rice milk 1/2 cup crumbled extra-firm silken tofu pr regular medium firm tofu 1/2 cup water 1 vegetarian broth cube, crumbled (enough to make 1 cup liquid) 1/2 t salt 2 T olive oil 1.5 to 3 T unbleached flour (depending on desired thickness) Large pinch of grated nutmeg Large pinch of white pepper METHOD:Salt the eggplant and place it in a colander to drain while you make the sauces. Prepare the breadcrumbs and set aside. Rinse the eggplant and pat it dry. Brush with olive oil and broil it 3-4 inches / 8-10 cm from the heat on both sides until it is slightly browned and soft inside. Preheat over to 325F/160C. Oil a 10 inch / 25 cm casserole. Lay half the eggplant on the bottom and top with half the breadcrumbs. Spread with half the tomato sauce, half the white sauce and half the soy parmesan. Layer the remaining ingredients. Bake for 20 minutes or until bubbly and browned on top. Tomato Sauce Saute the onion and garlic in the olive oil in a heavy, medium pot until softened. Add the tomatoes and simmer for about 15 minutes. Add the basil and salt and pepper to taste (add a pinch of sugar if using canned tomatoes). If you prefer a smooth sauce, run it through a blender or food processor briefly before add the basil. White Sauce Makes 2 cups. Place the soy milk, crumbled tofu, water, broth cube and salt in a blender and combine until very smooth. Set aside. Melt the margarine in a medium-size, heavy saucepan and whisk in the flour. Continue whisking it over a medium high heat for a few minutes but remove it from the heat before it starts to change colour. Scrape this into the blended tofu mixture and process for a few seconds then pour back into the pot. Stir over a medium high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and white pepper. NOTES:From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.