Tuesday, April 22, 2008

Friday Means Its Four Foods Time

Here are this week’s four questions. This week I’m doing something a little different by going with four questions that all share a theme. The theme is “dinner out”.

#1. When going out to dinner what items do your order? Appetizers, soup, salad, dinner, dessert.

Salad is a must. Depending on the type of restaurant, I usually order a vegetarian appetizer for dinner.

#2. How predictable are you when eating out? Do you usually order a meal that you’ve had before or do you like to try new things?

Always trying something new. I love tasting how flavors can be transformed depending on who cooks them

#3. When eating at a restaurant, what beverage do you like to order with your meal?
Water with lemon or a glass of red wine. Bring on the Mojhito's if I'm out for Mexican

#4. Name a meal that you ate at a restaurant that you liked so much you tried to recreate it, as well as the name of the restaurant and the recipe.
Tuscan Lasagna from Candle Cafe a vegan restaurant here in NYC.
Here's my take on it...
1 (16 oz.) pkg. curly edge lasagna
16oz. soy ricotta cheese
1 (8 oz.) pkg. soy cream cheese, softened (Tofutti Better'n'Cream Cheese)
1/2 c. minced onion
2 tsp. dried basil
1 tsp. garlic powder
3 c. fresh vegetables (broccoli & mushrooms chopped)
2 large zucchini; 1 eggplant; 2 large carrots- each sliced thin on a mandolin
1 jar of mushroom spaghetti sauce
4 c. shredded soy Mozzarella cheese
3/4 c. grated soy Parmesan cheese

-Slice the eggplant and zucchini, lay eggplant out on large sheet, sprinkle with salt. Let sit 30 minutes. Rinse, pat dry, set aside.

-Cook lasagna noodles as directed on package. Drain. Rinse with cold water, drain and lay flat on paper towels until needed.
-Meanwhile, mix together ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in mushrooms and broccoli. Spread 3/4 cup on bottom of 9x13 inch baking dish.
-Arrange layer of sliced eggplant and zucchini.
-Pour 1/3 of sauce over the veggies.
-Arrange layer of noodles, then the cheese/ vegetable mixture.
A-arrange another eggplant/zucchini layer and cover with sauce.
-Arrange another layer of noodles.
-Top with sauce
-Bake at 375 degrees for 40 minutes covered with foil.
-Remove foil, sprinkle top with mozzarella/Parmesan mixture and put back in oven for 10 minutes.
-Let stand 10 minutes. 8 servings.
*Just because I made it vegan, doesn't mean you have too. This would be GREAT with all the "real stuff" ingredients.

If you would like to play this Four Foods on Friday MEME, pop on over to Valmg's blog and check it out. She's got a few other great blogs to check out as well.


Anele said...

Go mojhitos! LOL

val said...

Happy FFoF!
Salad.. nyummmy! I normally don't like salads.. but I like best are those with big chunks of potatoes, and the one with chicken.

Ash said...

This looks yummmy! I just started using soy products, but have not tried soy cheese, will look for that!

valmg said...

Considering your career I am not entirely surprised you're the adventurous type.
Thanks for playing FFOF.

chili queen said...

I love salads too but if I have a salad, I won't have space for dinner LOL.

corrin said...

i'll always take an adult beverage with my dinner!

Lynne said...

I really need to be less predicatable when we go out to dinner!

Tina Kubala said...

Your recipe looks so good. My husband wouldn't touch it, but that just means more for me, right?

Charla said...

I'm a salad gal, too!