French Toast for Two

Delicious! This plant based version of French toast is so much better than thick slices of white bread soaked in eggs & dairy.

Ingredients
5/8 cup of almond milk
1 Tbs ground flaxseed blended in 1/8 cup of water
1/4 tsp vanilla extract
1/8 tsp turmeric
1/8 tsp cinnamon
4 slices of 100% whole grain bread

Method
In a flat bottomed shallow bowl whisk all the ingredients together with a fork. Heat a non stick pan / electric griddle to medium / 350. Coat both sides of the bread slices with mixture & cook until lightly browned on each side. Top with your favourite toppings. I had maple syrup & blueberries this morning. Yum!

Light & Easy, Not So Cheesy Spinach Lasagna

This recipe is taken from quick-fix vegetarian by robin robertson. She calls it beat-the-clock spinach lasagna. I've never made lasagna before. It just seemed like too much trouble but this recipe is really simple, light & tasty. You don't even have to cook the noodles or chop anything!

Ingredients
8 lasagna noodles (the regular kind)
1 - 10 oz package of frozen chopped spinach, thawed
1 pound of firm tofu, drained & crumbled (I pressed it for a short time, while I gathered the other ingredients)
1 tbs freshly squeezed lemon juice
1 tsp dried basil
1/2 tsp dried oregano
1 tsp of salt
1/4 tsp freshly ground black pepper
1 - 24 oz jar of marinara sauce
1/2 cup of grated soy mozzarella or grated soy Parmesan

Method
Preheat the oven to 350F. Place the noodles in a shallow dish & pour in just enough hot water to cover the noodles. Set aside. Squeeze the water out of the spinach & place in a large bowl. Add the tofu, lemon juice, basil, oregano, salt & pepper. Mix well. Drain the noodles. Do not blot dry.
Spoon a layer of marinara sauce into the bottom of a 9x9 inch baking dish. Top with half of the noodles. Spread half of the tofu mixture evenly over the noodles. Repeat with a layer of the remaining noodles. Top with a thin layer of sauce and then the remaining tofu mixture, ending with the remaining sauce. Top with the cheese. Cover tightly with aluminum foil & bake for 45 minutes. Remove the foil & bake for 10 minutes or more. Let stand for 10 minutes before serving. Serves 4-6.