Formed by five best friends who love making positive dance music with pop-punk undertones, And Then There Were None (ATTWN) are here to remind us that fun and positive music still exists. It only took me one listen of their single "Reinventing Robert Cohn" off of their latest release Who Speaks for Planet Earth? to turn my desk into a dance party! Speaking of positive, did I mention that all five members are 100% vegetarian? What I love even more than a band full of vegetarians is a band that isn't afraid to incorporate their love for vegetarian food into their T-Shirt designs. Yep, that's right—ATTWN have designed an amazing T-Shirt which declares their love for tofu, and one of these shirts could soon be yours!
If that isn't awesome enough, you can also check out the video below which shows ATTWN in action making their favorite vegan food on the road—the "Vegan UNH"!
For your chance to win your very own 'ATTWN <3 Tofu' shirt, just comment below with the best vegan meal you've ever made, and what size t-shirt you wear. We'll pick the four most creative meals as the winners! Entries must be received by March 13th, and the two winners will be chosen and notified by March 20th.
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Tofu has never looked so fashionable!
xo
P.S. If you want to see what's new with ATTWN or add them to your friends list, check them out on MySpace here!
VEGAN LASAGNA
INGREDIENTS (Nutrition)
* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 3 tablespoons minced garlic
* 4 (14.5 ounce) cans stewed tomatoes
* 1/3 cup tomato paste
* 1/2 cup chopped fresh basil
* 1/2 cup chopped parsley
* 1 teaspoon salt
* 1 teaspoon ground black pepper
*
* 1 (16 ounce) package lasagna noodles
*
* 2 pounds firm tofu
* 2 tablespoons minced garlic
* 1/4 cup chopped fresh basil
* 1/4 cup chopped parsley
* 1/2 teaspoon salt
* ground black pepper to taste
* 3 (10 ounce) packages frozen chopped spinach, thawed and drained
* add to recipe box Add to Recipe Box
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What to Drink?
Wine Sauvignon Blanc
Click here to find out more!
DIRECTIONS
1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
My favorite vegan meal that I have made is as follows:
Name of meal:
Vegan Baked Macaroni & Cheese
Ingredients:
(be sure to use your prefered vegan brand for as follows)
2 cups elbow macaroni
1/2 cup olive oil
1/4 cup flour
3/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon tamari
pinch of salt (to taste)
pinch of black pepper (to taste)
1 3/4 cups boiling water
3/4 cup Japanese panko bread crumbs
Directions:
Cook the elbow macaroni according to its directions. Drain and rinse well. set aside.
Make a roux by whisking together the flour and 1/4 cup of olive oil in a sauce pan over low-medium heat. When the roux is thick, add the 1 3/4 cups boiling water, spices, tamari, and nutritional yeast. Whisk well, and when the mixture is thoroughly mixed, add the remaining 1/4 cup of olive oil (or to desired consistency). Give it a taste, and add salt or pepper accordingly.
Mix the pasta and ‘vegan cheese’ sauce in a casserole dish and top with panko bread crumbs. Bake in oven for about 15-20 minutes at 350 degrees.
Serves: 3-5
Preparation time: 25 minutes
I have seen few pizza's dish were they fill it with panner and every time I attempt that the pizzas, the covering breaks up. Let me check how it works using your recipe.
Nice post. I love anything that has to do with snacks, especially popcorn or pretzels – yummo.