And ladies and gentlefolk, the vegan lasagne I made for thanksgiving post-oven. Below is the filling for the lasagne. In the pan is the bechechemel sauce that is layered with the filling. On top I sprinkled a mixture of nutritional yeast flakes, garlic powder, and veggie "chicken" broth with some olive oil.
Lately I've been addicted to making the long-lost Russian Tea Cake. As you can see I got a little carried away with the sugar-sprinkling. For Thanksgiving, I naturally changed the teacake into the "soy white russian teacake" by coating the cute little balls in kaluah as well as adding same to their soft dough. Instead of butter, I used the always amazing Earth Balance spread (found at Whole Foods and many other places).