tag:blogger.com,1999:blog-8303093314339189662.post4536468799330428825..comments2023-09-30T04:39:53.512-04:00Comments on Seitan Said Dance: My First LasagnaSeitan Said Dancehttp://www.blogger.com/profile/16635569665146990920noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8303093314339189662.post-48238097541678449622008-04-14T22:51:00.000-04:002008-04-14T22:51:00.000-04:00I've been making this dish for awhile now and my n...I've been making this dish for awhile now and my non-vegan (vegetarian) family loves it. <BR/><BR/>I'm liking your blog, and thanks so much for the Passover recipes. Every year my family gets together with two other families for a vegan seder, and I'm always on the lookout for something we have not tried.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8303093314339189662.post-12735974644896602522008-03-31T11:33:00.000-04:002008-03-31T11:33:00.000-04:00Seitan, that looks delicious!Your layers really sh...Seitan, that looks delicious!<BR/><BR/>Your layers really show off the ingredients; it's a beautiful picture.<BR/><BR/>Why is pasta so darned good? I think I need to do some mushroom/spinach pasta tonight.The Saucy Southernerhttps://www.blogger.com/profile/11830700658456739511noreply@blogger.comtag:blogger.com,1999:blog-8303093314339189662.post-55500919729945794462008-03-31T00:33:00.000-04:002008-03-31T00:33:00.000-04:00I love the idea of lasagna without precooking the ...I love the idea of lasagna without precooking the noodles. I'm gonna have to try this recipe. But my all time favorite is the (no fake cheese) lasagna from Nonna's Italian Kitchen.trinahttps://www.blogger.com/profile/01182791345137967802noreply@blogger.comtag:blogger.com,1999:blog-8303093314339189662.post-42068793801507995192008-03-30T02:57:00.000-04:002008-03-30T02:57:00.000-04:00Thanks, Jane!I'm not really against faux ricotta (...Thanks, Jane!<BR/><BR/>I'm not really against faux ricotta (or any fake cheese), I'm just in the mood for my food to just be what it is and not pretend it's something else. Like General Tso's "chicken" is normally my favorite thing to get when we go for Chinese, but I've been all about crispy bean curd instead lately. Similar taste, but no "identity crisis".Seitan Said Dancehttps://www.blogger.com/profile/16635569665146990920noreply@blogger.comtag:blogger.com,1999:blog-8303093314339189662.post-73688293824715152982008-03-29T23:47:00.000-04:002008-03-29T23:47:00.000-04:00Hi SeitanThat looks delicious. I especially love ...Hi Seitan<BR/>That looks delicious. I especially love the black olives running across the top.<BR/>I'm wondering why you are against faux ricotta though? I use the Real Food Daily cookbook to make a spanakopita that is out of this world. (I think the recipe is for phyllo triangles, but I'm too lazy to do all that work so I layer it like spanakopita.) It calls for calls for a tofu ricotta (recipe provided), which doesn't taste like any ricotta I remember, but is amazingly good. We use the excess with steamed veggies the next day.<BR/><BR/>Jane of <A HREF="http://veganbits.com" REL="nofollow">VeganBits.com</A>Anonymousnoreply@blogger.com