Lasagna Spirals

My kitchen window sill was being taken over by tomatoes and basil, so I needed something to do with it all, and fast. Now, I have no problem using up tomatoes, as I can just slice one on my plate, sprinkle it with salt and there you go. Basil, on the other hand, I'm limited in my scope of usage. So, I started perusing my cookbooks looking for the solution.

My initial plan was to make "Drunken" Noodles from Vegan Planet. So I go to the page it's supposed to be on, and lo and behold, my book is missing that page. My book is actually missing an entire section (and has 1 chapter printed twice). So, I figured that was out, and moved on to the next thing under "basil" in the index - Tomato Basil Lasagna Spirals. By making my own pesto (sans nuts and cheese) in addition to the other basil called for in the recipe, I was able to use up several cups of basil all in one meal.

This is probably my favorite vegan pasta dish, ever. It's a filling of tofu, pesto, garlic and shallots all rolled into a lasagna noodle, and baked in a simple home made tomato sauce. The filling is very much like ricotta, more so than other tofu ricotta's I've tried, and the tomato sauce really tastes authentic and slow cooked (and in reality it only cooks for a brief time). Everyone loved this pasta, the girls shoveled it in. Rob took the leftover pasta for lunch and said it was even better the next day.

Going back to that missing section from Vegan Planet.........I e-mailed Robin Robertson for the "Drunken" Noodles recipe, and she sent it straight away on Sunday evening (look for it to pop up here soon). To my surprise, yesterday I had an e-mail from both Robin and the publisher saying that a new copy of Vegan Planet was being sent to me!!!