It seems like it took forever. This is all that Chris was able to till before he headed off to work today, but it is a start. I am not going to be able to do the above ground garden beds like I wanted this year, but that just gives me something to look forward to next year!!!
I have been busy today, I was able to get the entire yard mowed now that the riding mower is running again! I pulled weeds and ran some laundry, did the dishes and I am sorting through all of my old magazines picking the recipes out I want to try and recycling the rest..
I even got licked by a cow today! Isn't that the coolest thing ever!!!! My husbands best friend Dave is a wonderful man and a wonderful friend to my husband. They share things like friends do, Chris helps cut firewood, Dave lends us his tiller.
Dave has a farm that he bought for very little money and it has loads of room for Dave and his family to roam. He recently purchased some calves and they are beautiful and friendly. I have never had a cow stare me in the eyes before or try to lick my face, so it was surprising to say the least. I had great fun and cannot wait to go back out!!!
When we got back I decided to make lasagna because it is fast and easy, plus you can make it ahead. I remembered Alicia's delicious looking green ricotta and went to see what I needed to make it, if you would like to see the original recipe go here: http://veganepicurean.blogspot.com/2009/12/vegan-neapolitan-lasagna.html
Now... you know me, I am not one to follow recipes exactly. I try I honestly do, but I have a way about me that has to change everything. So here is my very loosely based Neapolitan lasagna recipe...
1 1/2 cups prepared tvp with browning seasoning and fennel
1 tbls. red pepper flakes
1 tsp sea salt
1 tsp. cracked black pepper
1 tbls. yellow miso
1 tsp. italian seasoning
1 tsp. oregano
Mix everything together, taste to see if seasonings are right. Use to crumble on lasagna. Would be good used on top of pizza too, or calzones!!
8-12 oven ready lasagna noodles
1 1/2 jarred spaghetti sauce or homemade
1/2 pkg. extra firm tofu, drained and pressed
1 pkg. firm silken tofu, drained
2 garlic cloves, minced
2 tsp. nutritional yeast
2 tbls. yellow miso
1/2 tsp. salt to taste
1 tsp. fennel seeds
1 tsp. oregano
1/2 recipe of italian sausage
12 oz. frozen spinach, defrosted and drained
1 large zucchini, sliced lengthwise
2 Roma tomatoes, sliced thinly, also lengthwise
Place the tofu's in a large bowl along with the spinach and remaining ingredients. Using your hands smash everything together, you can use a food processor if you like. When everything is mixed the way you would like it start assembling your lasagna.
Place about 2/3 of your sauce down top with your noodles, I used four, to start. Top your noodles with 1/2 of your ricotta mixture and the cover with more noodles, continue until you have reached the top of the pan ending with the sauce. Place thinly sliced zucchini over sauce and then top with tomatoes.
Cover with aluminum foil and bake for 1 hour. Remove foil and bake an additional 25 minutes.
Let cool for about 15-20 minutes, slice and serve.
2 cups coleslaw mix (the kind without the dressing pkt.)
1 cup romaine, shredded
1 cup spinach, shredded
1 pear, washed and sliced thinly
1 tangerine, peeled and split into sections
1/2 cup dried cranberries
1/2 cup raw sunflower seeds
Ingredients not approximate
1/2 c. vegenaise
1 tbls. agave
juice of one tangerine
1 tsp. poppy seeds
Mix together taste for seasonings.
Mix your salad ingredients together and pour dressing over, toss to coat, eat immediately.
Dinner is served!
So I have a salad with no name, would you like to help me name it?
I hope everyone enjoyed a little sunshine today, has a big cup of green tea and is settling in for the evening!!!