The Vegan Club

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Wednesday, August 02, 2006

Come with us to a Vegan Pic Nic in sun kissed France!

Imagine: golden fields, a river nearbye, the birds singings, a colourful tablecloth laid gently on a patch of gren grass under a big tree casting shadow on you and no cheese. You are in the most charming part of France, yet no dairy, or meat or fish or anything non vegan is laid in front of you on the plates...
Even the ants are super happy of this beautiful, creative, original vegan picnic, so watch out!

With this recipe we want to contribute to Virginie's fantastic idea: a vegan picnic over at her space Absolutely Green. Go over to her blog to discover which other recipes are laying on the green green grass! In the meanwhile, we hope you like this recipe!

Zucchini Lasagna

The oginilar idea was taken from a recipe we saw over at the Fat Free Vegan Kitchen: the talented Susan made up there a lasagna using eggplant slices instead than pasta. Since our garden is overproducing zucchini, we took her idea and reworked it into this recipe, easy to carry around and tasty for vegans and not alike.

INGREDIENTS (yields about 4 servings)
-Zucchini, 600 grams
-Tomato Sauce, 2 cup
-Carrots, raw, 1 medium
-Onions, raw, 1 medium (2-1/2" dia)
- TVP, 0.5 cup
-Sun Dried Tomatoes, 10 pieces
-Nutritional Yeast, 4 Tbspn

PREPARATION
With a potato peeler slice lenghtwise in long strips the zucchini.Using a food processor, cut up the carrot, onion and sund dried tomato.
Boil one full cup of water, adding in any spices you like and hydrate the dry TVP in it. Mix the hydrated TVP with the chopped veggies with the tomato sauce and any spices you like. I suggest adding some vegan powdered buillon as well for extra flavour.
Cover with the zucchini strips the bottom of a square or rectangular pan: the zucchini, if cut thinly, should cover the pan with two layers or else the Lasagna will not cut up well. Place some of the sauce on the zucchini and then add another two layers of zucchini before placing on another layer of the sauce. Continue until you have finished both the zucchini and the sauce. Top layer should be the sauce!
Sprinkle on top some nutritional yeast.You can either bake or microwave this lasagna! Microwave at about 750 W for about 13 minutes or bake a 220 degrees celcius for about 30. Eat warm!

P.S. You can easily add some flax meal in the tomato and veggie sauce. It does not add any srange flavour and add a lot of great nutrients! Enjoy!

5 Comments:

Blogger Virginie said...

Welcome to the picnic ! Thank you for your contribution. This recipe is incredible and looks so nice. I wouldn't have thought about it. And like you, I've got lots of zucchinis in the fridge - presents from friends who've got gardens. I try it and am sure I'll love it.
And for the other ones who would like to join us, you've got until the 3rd of august, 5 p.m. to send me the link to a vegan recipe (posted before or for the occasion), so that we can share together the big picnic at about 7 pm (french time), while the weather is less hot but still sunny. Come with us, I'll hope you'll enjoy !

12:31 am  
Blogger KleoPatra said...

Wow, that is scrumptious looking!! May i have a slice? (drooling here)

3:17 am  
Blogger Dori said...

I think I may have to pull ot my veggie peeler and use up the last of my green zucchiniwug to use like this.

3:00 pm  
Blogger Vitalmine said...

Hi there!
This is a fabulous dish, zucchini is one of my favorite vegetable.
Should try it soon in our french home! By the way your blog is great, thanx to Virginie from absolutely green i got to know you!

2:43 pm  
Blogger Ferocious Killer Kat said...

never had lasagna ever before.. this seems delishhhhh!! yummm..

1:36 am  

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