Veggie Lasagna/pumpkin seeds?

[Guest guest]

Hi Genie, we are in another group together, I just don't remember which one.

I just know that everytime I saw " Genie Bottle " in the other group, I

would instantly think of Christina Aguilera for some reason, LOL.

You mentioned pumpkin seeds, and I've seen recipes on baking them. What are

they like? I love shelled sunflower seeds (I eat them like baseball

players, squirl-like packed in the side of the mouth, spittin out the

shells) and I always see pumpkin seeds next to them in the grocers and

convenient stores. Is there a shell or do you just eat it as is? Does it

taste like nuts? LOL, I know this seems like a ridiculous inquiry but I

would appreciate any information. Thanks to anyone for helping.

 

Cheers,

Shawn.

 

 

>genie bottle <geniesflower

>

>

>Re: Veggie Lasagna

>Mon, 30 Sep 2002 08:34:07 -0700 (PDT)

>

>

>Thank you! I have looking for a yummy vegan lasagna for ages now! I'm not

>vegan, but am lactose intollerant, so I use alot of their recipes. As I

>have no food in the house right now (right now am making a pasta in a bag

>mix that is full of aweful things but is easy) I need to go shopping and

>this sounds yummy! Last night I made my first acorn squash... all I had in

>the house. I put Italian dressing in one half and butter and brown sugar

>in the other. Main dish and dessert in one pan! They were both yummy and

>I can see buying them again. I also roasted the seeds in the oven for 10

>minutes and ate them like pumpkin seeds... a nice appertizer.

>But, do tell me, this tastes really really good and like " real " lasagna? I

>have an issue with tofu some times so am normally a bit hesitant... the

>texture is just a bit much really. Anyways... thanks! Genie

> The Stewarts wrote:My wife, about the lasagna:

>

>Hard for me to do this cause I don't measure stuff.

>

>I boil the noodles per the package.

>Boil one package of spinach until not frozen anymore (and drain, and dry

>with paper towels)

>In skillet heat dollup of olive oil and 5 cloves garlic

>add 1 pkg Morningstar farms griller frozen crumbles until browned

>add hearty amount of soy sauce and picante sauce

>add jar of Ragu-style sauce of choice and one can of tomatoes (stewed or

>chopped whole)

>let simmer while the noodles are cooking

>

>In a bowl mix two pkgs of tofu (drained, but I don't do the book

>pressing thing)

>one package vegan mozarella

>lots of italian seasoning

>some ground pepper

>

>Drain noodles

>

>For layering, do sauce, spinach, noodle...then do spinach, sauce,

> " cheese mix " , noodle and repeat until everything is gone...end with

>noodle, sauce. For non-vegans add mozarella to the top. Bake per the

>box. About an hour.

>

>The skill of writing is to create a context in which other people can

>think. -Edwin Schlossberg, designer (1945- )

>

>

>

[Guest guest]

http://www.recipesource.com/munchies/snacks/acorn-squash-seeds1.html

This is the recipe for squash seeds. you eat them in the shell and with salt,

they taste pretty good. A nice addition to the rest of the squash. Try it,

wont' cost any more...

I was in the other veg recipe group before all the problems with mass recipe

emails happened. Maybe you were there?

Genie

" MatriXeno . " wrote:Hi Genie, we are in another group together, I just don't

remember which one.

I just know that everytime I saw " Genie Bottle " in the other group, I

would instantly think of Christina Aguilera for some reason, LOL.

You mentioned pumpkin seeds, and I've seen recipes on baking them. What are

they like? I love shelled sunflower seeds (I eat them like baseball

players, squirl-like packed in the side of the mouth, spittin out the

shells) and I always see pumpkin seeds next to them in the grocers and

convenient stores. Is there a shell or do you just eat it as is? Does it

taste like nuts? LOL, I know this seems like a ridiculous inquiry but I

would appreciate any information. Thanks to anyone for helping.

 

Cheers,

Shawn.

 

 

>genie bottle <geniesflower

>

>

>Re: Veggie Lasagna

>Mon, 30 Sep 2002 08:34:07 -0700 (PDT)

>

>

>Thank you! I have looking for a yummy vegan lasagna for ages now! I'm not

>vegan, but am lactose intollerant, so I use alot of their recipes. As I

>have no food in the house right now (right now am making a pasta in a bag

>mix that is full of aweful things but is easy) I need to go shopping and

>this sounds yummy! Last night I made my first acorn squash... all I had in

>the house. I put Italian dressing in one half and butter and brown sugar

>in the other. Main dish and dessert in one pan! They were both yummy and

>I can see buying them again. I also roasted the seeds in the oven for 10

>minutes and ate them like pumpkin seeds... a nice appertizer.

>But, do tell me, this tastes really really good and like " real " lasagna? I

>have an issue with tofu some times so am normally a bit hesitant... the

>texture is just a bit much really. Anyways... thanks! Genie

> The Stewarts wrote:My wife, about the lasagna:

>

>Hard for me to do this cause I don't measure stuff.

>

>I boil the noodles per the package.

>Boil one package of spinach until not frozen anymore (and drain, and dry

>with paper towels)

>In skillet heat dollup of olive oil and 5 cloves garlic

>add 1 pkg Morningstar farms griller frozen crumbles until browned

>add hearty amount of soy sauce and picante sauce

>add jar of Ragu-style sauce of choice and one can of tomatoes (stewed or

>chopped whole)

>let simmer while the noodles are cooking

>

>In a bowl mix two pkgs of tofu (drained, but I don't do the book

>pressing thing)

>one package vegan mozarella

>lots of italian seasoning

>some ground pepper

>

>Drain noodles

>

>For layering, do sauce, spinach, noodle...then do spinach, sauce,

> " cheese mix " , noodle and repeat until everything is gone...end with

>noodle, sauce. For non-vegans add mozarella to the top. Bake per the

>box. About an hour.

>

>The skill of writing is to create a context in which other people can

>think. -Edwin Schlossberg, designer (1945- )

>

>

>