Cohousing-L Mailing List: Re: common house cookbook?

[ann (ann]

You're right, it's not so easy to find a good substitute cheese...and some 
of those that work pretty well contain casein, which is an animal 
product.  I think that what you've heard is true:  it's only good hot;  it 
gets lumpy when cold.  It is pretty good hot, though.

There are other protein sources that might make better leftover vegan 
lasagna.  I've had *very* good luck using Yves Veggie Ground Round in 
tomato-based pasta sauces--lots of protein, and makes something similar 
enough to a meat sauce that omnivores don't seem to notice...esp if you 
sautee it with onions and mushrooms first.  A combination of Italian 
spices, salt, garlic, fine breadcrumbs, creamed tofu, lemon juice, and 
olive oil can work well if you need a creamy layer, though it will not 
melt.  Sometimes I think that for vegan cooking, it makes more sense to 
celebrate what you are using rather than to substitute for what's 
"missing"...making sure that the vegetable components are really nicely 
done (fresh, maybe marinated, maybe grilled) makes a big difference.  That 
is, maybe lasagna does not *have* to be cheesy (blasphemy, yes).

At 11:39 AM 9/23/2003 -0700, you wrote:

> I have been told that a lasagne made with sub. cheese has to be consumed
> immediately and while hot and that leftovers are not so good. What is your
> experience with that? I was thinking of making a couple of dairy-free
> lasagnes but it sounds like blasphemy to me.
> Elaine


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