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How ungrateful after you did all that for him @Daisys and Diamonds. My DH isn’t perfect (who is?) but he always appreciates the time and effort I put in to meals. The deal in our house is that I cook, and he does all the cleaning up, which suits me fine, I like cooking but hate washing up afterwards.
The white liquid is coconut milk mixed with milk and then you can add all sorts of Asian canned fruits to it.
This site gives a really great run down of what's it in.
Chè Thái Recipe (Vietnamese Fruit Cocktail) - Hungry Huy
A spoonful of sweet lychee bites, jackfruit slices, chewy jellies, and ice cold coconut milk, sounds refreshing doesn’t it? Chè Thái is more than just a sweet soup or fruit cocktail, it’s a dessert that packs in a lot of flavor in just one bite. Luckily, this dessert is super simple to make...www.hungryhuy.com
The Christmas jellies in it are made out of agar which is firmer than gelatin. They are pandan flavored and the green color is natural from my pandan plant.
Exactly how i feel
I just served up xmas ham sandwhiches with a,lovelly cup of home made French onion soup
Followed by my first ever eggnog and a rum ball to finish
He said he liked the eggnog but don't make it again
Then he said he doesn't really like rum balls
Then i noticed he left one sandwhich (they are really great sandwhiches - we look forward to them every year)
Once i get a job i'd be happy to buy a wee ham like that on a regular basis - it was really tasty - i must remember the brand
Then he said.
Tea (that's what we call dinner) wasn't overly great
Ahhhhhhh!!!!!!
I thought the eggnog was good - but much thicker than i expected
We are Italian so all carbs and meat.
On Christmas Eve we‘re supposed to do fish but I hate it...
Assorted olives, cheeses, artichoke, red peppers stuffed with cheese..marinated mushrooms for my mom..yuck..
For dinner I’m making my homemade Sicilian deep dish pizza with sausage...My husband will make Mudslides for dessert...It’s basically truffle chocolate ice cream and Bailey’s Irish cream.
Christmas Day we will have quiche for brunch with fruit...
We usually have mimosas but we’re skipping it this year.
Raviolis with homemade meatballs and pork in sauce...
Arugula with blue cheese, walnuts and dressing
Dessert is just simple ice cream, cherry pie with vanilla ice cream and more Mudslides..haha
The white liquid is coconut milk mixed with milk and then you can add all sorts of Asian canned fruits to it.
This site gives a really great run down of what's it in.
Chè Thái Recipe (Vietnamese Fruit Cocktail) - Hungry Huy
A spoonful of sweet lychee bites, jackfruit slices, chewy jellies, and ice cold coconut milk, sounds refreshing doesn’t it? Chè Thái is more than just a sweet soup or fruit cocktail, it’s a dessert that packs in a lot of flavor in just one bite. Luckily, this dessert is super simple to make...www.hungryhuy.com
The Christmas jellies in it are made out of agar which is firmer than gelatin. They are pandan flavored and the green color is natural from my pandan plant.
Today is the 51st wedding anniversary of my aunt and uncle. This is the cake she baked for the occasion. Delish! She is an awesome baker and only Greg rivals her baking skills.
Happy 51st Anniversary to Anne and Harvey!!! We cannot be there with them but we are there in spirit and looking forward to our family GTG as soon as the pandemic is over and it is safe to see them.
DESCRIPTION
This vegan lasagna recipe is layered with vegan bolognese, vegan ricotta, a vegan cheese sauce and a marinara sauce for the most deliciously decadent lasagna ever!
INGREDIENTS
For the Vegan Bolognese:
For the Vegan Cheese Sauce:
- 8oz (~220g) Extra Firm Tofu
- 1 cup (100g) Walnuts
- 8oz (226g) Cremini Mushrooms (2 and 1/3 cups)*
- 1/2 Onion (Chopped)
- 1 Tbsp Crushed Garlic
- 1 Tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1 Tbsp Dark Soy Sauce
- 1/2 cup (130g) Tomato Paste
- 1 cup (240ml) Marinara Sauce*
- 1 Tbsp Coconut Sugar*
- Salt and Pepper (to taste)
For the Vegan Ricotta:
- 6 Tbsp Olive Oil
- 5 Tbsp All Purpose Flour
- 4 cups (960ml) Soy Milk*
- 2 Tbsp Dijon Mustard
- 2/3 cup (40g) Nutritional Yeast
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 3/4 tsp Ground Black Pepper
For the Marinara Sauce:
- 1 Full Batch Vegan Ricotta
For Assembling:
- 2 and 1/2 cups (600ml) Marinara Sauce*
For Decorating:
- 12 Sheets Spinach Lasagna*
- 4 Small (~9oz/255g) Zucchini (Sliced)
- Marinara Sauce
- Fresh Basil (Chopped)
- Dried Basil
- Ground Black Pepper
INSTRUCTIONS
- If you’re making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.
- Prepare your vegan bolognese. Mash the tofu with a fork and add to a mixing bowl, process the walnuts into crumbs in the food processor and then add to the mixing bowl. Finally, slice your mushrooms and add to the food processor and process until very finely chopped and then add to the mixing bowl. Mix together.
- Add the chopped onion to a pot with the crushed garlic, olive oil, dried basil, oregano and cayenne pepper and sauté until the onions are softened. Add in the tofu/walnut/mushroom mix along with the dark soy sauce, tomato paste and marinara sauce and sauté until you have a soft bolognese sauce with no visible liquid.
- Add in the coconut sugar and salt and pepper to taste.
- Prepare your vegan cheese sauce. Add the olive oil to a pot and let it heat until hot. Then add in the flour and fry it briefly in the oil, stirring vigorously and then add in your soy milk and whisk it vigorously to get rid of lumps. Bring it to the boil stirring constantly. When it boils let it continue to boil, stirring all the while, for a few minutes until it thickens.
- Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and ground black pepper and stir in.
- Prepare your vegan ricotta according to the instructions on the linked recipe.
- Preheat the oven to 390°F (200°C).
- Begin assembling your lasagna.
- Add a thin layer of marinara sauce to the bottom of a deep 9×13 baking dish.
- Then add 4 sheets of spinach lasagna noodles.
- Then add half the vegan bolognese and spread it into an even layer.
- Then add a thin layer of vegan cheese sauce.
- Then add a layer of sliced zucchini.
- Then add all the vegan ricotta into one thick layer.
- Then add 4 sheets of spinach lasagna noodles.
- Then add another layer of marinara sauce.
- Then add another thin layer of vegan cheese sauce, leaving the remainder to add on last.
- Then add the rest of the vegan bolognese.
- Then add a layer of sliced zucchini.
- Then add another 4 sheets of spinach lasagna noodles.
- Then add another layer of marinara, leaving a small amount behind for decorating the top.
- Cover with foil and bake for 30 minutes.
- After 30 minutes bring it out, remove the foil and add all the remaining vegan cheese sauce to the top.
- Return to the oven and bake uncovered for a further 20 minutes.
- Bring it out, stick in a knife to make sure it’s cooked, and then add a generous drizzle of marinara sauce to the middle section of the baked lasagna.
- Decorate with fresh chopped basil, dried basil and ground black pepper.
NOTES
*These mushrooms are also known as ‘portobellini’, ‘baby bella’, or ‘baby portobello’ mushrooms.
*We used a simple store-bought marinara sauce. Use whatever marinara sauce is your favorite.
*Brown sugar can be used instead of coconut sugar.
*We found soy milk the best for this vegan cheese sauce in light of the other flavors of the lasagna. It just worked really well. We also tried some with coconut milk and it works fine, but for overall flavor with the other elements of this lasagna soy milk tasted best.
*You don’t have to use spinach lasagna you can use plain lasagna, that’s up to you. Ideally you want to use a brand that does not require pre-cooking.
*This recipe was first published in March 2019.
NUTRITION
- Serving Size: 1 Serve (of
- Calories: 673
- Sugar: 14.7g
- Sodium: 1470mg
- Fat: 42.9g
- Saturated Fat: 7.4g
- Carbohydrates: 53.9g
- Fiber: 8.3g
- Protein: 24.4g
@stracci2000! My friend makes her own pizzelles. They’re melt in your mouth delicious!
Please tell me how you make yours
I see a lot of you ladies are making mashed potatoes to go with your Christmas dinner. I'm wondering how you all make yours? I mash mine & add butter & cream & mix until it is smooth as silk
Still thinking about it lol and only one day left! Here are some yummy options I have found as I am searching.
All vegetarian. Yummm.
Jamie Oliver's roasted brassica salad with lentils and haloumi
Pumpkin nam jim skewers
Baked cauliflower with haloumi, burnt honey and za'atar
Roast mushrooms with charred onion
Arghhh I am so hungry now.
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