We stayed home for Valentine's Day

Yes, my boyfriend and I did. He came up to my house, there are not quite as many "special" restaurants as in Denver so we decided that any food I make would be better. I made Spinach Tofu Lasagna which was amazing with the fake cheese. I was surprised, usually I don't like these "replacement" recipes but this one was really good. The Ricotta Tofu worked out well even in a blender. Adding beef would have made it good also. I will try that next time because yes there will be one. The only complaint was the top layer of noodles did not soften. I suppose there was not enough sauce and cheese covering it (even though it did not melt on the top.) Next, to the cake. Gosh, I have seen recipes for this so many times and have never had the guts to make it (because I would eat all of it) but Valentine's is the perfect excuse. This is our new Valentines tradition I have decided because it was amazing. Usually anything with chocolate is. I added the raspberries on top which were the best pieces. Put them all over when you make it! Anyways, pretty good for my posting lately. My goal for the month is to be better. Plus, good distraction and break from massive amounts of homework!

Spinach Tofu Lasagna

2 C Spinach
1 package "Follow Your Heart" Mozzarella Cheese
12 Lasagna Rice Noodles
Tofu Ricotta (see below)
2 C (maybe 2 1/2) Tomato Pasta Sauce

1. Cut cheese into slices.
2. Layer in a 11x14 in baking dish:
1/2 c sauce
1 layer of Noodles
1/3 of Ricotta
1/3 of Spinach
1/3 of Mozzarella Cheese
3. Repeat 2 more times.
4. Bake in a preheated oven of 350 degrees for 45 minutes. Let sit for 10 minutes after done.

Tofu Ricotta
1 package firm tofu, rinsed and drained
1/4 C packed, shredded fresh basil
1/4 C chopped parsley
2 TBS finely chopped red onion
2 TBS fresh thyme leaves
2 cloves garlic, minced
1 tsp lemon juice
1/2 tsp salt
1 tsp ground black pepper

1. Combine all ingredients into a food processor or blender.
2. Blend until slightly crumbly.


Flourless Chocolate Cake with Dark Chocolate Glaze (from WholeFoodsMarket.com)

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons vegan butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon soymilk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

1. Preheat oven to 375°F.

2. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside. (I used a 9X9 baking dish and it turned out fine)

3. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended.

4. Remove from heat and transfer to a large bowl. Add sugar and mix well.

5. Add eggs one at a time, whisking well after each addition.

6. Sift cocoa into bowl and stir until just blended.

7. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done.

8. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

9. Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.

10. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

11. When cake has cooled, pour glaze onto the center.

12. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.

13. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Soup!

Wow, have NOT blogged in a while. Been busy and unmotivated to write. But I've made some amazing things lately so I just have to share. Soup. I have a love/hate relationship with it. Love it cause it's easy and can be well balanced meal. Hate it because it's salty and not enough substance. This soup I made conquers all. I control the salt content and how much stuff is in it. It was a really well balanced mix of veggies, beans and broth. My first time cooking with white beans and kale so super exciting. It made about 5 servings and I froze some of it for a busy night. Highly recommended and enjoy!

PS-Recipe is from Whole Foods so you can find most of the packaged stuff (365 Brand) there for cheap.

Tuscan Kale and White Bean Soup

3 TBS olive oil

1 C diced onion

4 large garlic cloves, roughly chopped

1 (32-ounce) box vegetable broth

4 cups packed chopped kale

1 (14.5-ounce) can italian-style diced tomatoes

1 (14.5-ounce) can cannellini beans, drained and rinsed

1 (14.5-ounce) can sliced carrots, drained; or two large carrots, peeled and sliced

1. In large saucepan, heat olive oil over medium heat.

2. Add onion; cook 3 minutes.

3. Add garlic; cook 2 minutes.

4. Add broth, kale and tomatoes (and fresh carrots, if using) and cover; cook 5 minutes or until kale is tender.

5. Add beans and canned carrots; heat thoroughly. Serve hot.