On Friday night, Stephanie (from the vegan blog Poopie Bitch) and I led a cooking demonstration at the Pu-Lin Buddhist temple. Henry, the guy who runs the temple, hosts free weekly vegetarian cooking classes with a rotating cast of demonstrators. This was our first class, so we decided to demystify tofu with a Vegan Lasagna with Tofu-Cashew Ricotta and Mushroom Marinara.
According to Henry's Buddhist tradition, one shouldn't eat onions or garlic. So we had to make our sauce from scratch since most jarred sauces contain onions and garlic. We used the Mushroom Marinara recipe from Veganomicon but left out the minced garlic.
We also made the Tofu Cashew Ricotta from Vcon. It was the first time I'd tried this stuff (Steph had made it previously), and wow! It's so creamy and delicious. I could eat it with a spoon by itself.
Besides sauce and "ricotta," we also stuck some nutritious veggies in between the layers. Here's Steph sauteeing some spinach to mix with carrot and zucchini:
And here we are spreading the veggies on:
There were about 15 people in the class and we received lots of compliments. Someone even said they couldn't tell the lasagna was cheeseless!
I should also give props to Richard, Stephanie's husband. He took these awesome pics with my new camera, and I'm super jealous of his skills. I'm still figuring the camera out but I haven't been able to get great results like this without using a flash.