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).
5 comments:
Wow! Those tea cakes look awesome! I don't suppose you'd share the recipe?
ooh - that looks yummy!! Although we had a great vegan thanksgiving at Cafe Parizade!!
Recently I had been posting about our Italy trip on blog - you can at least enjoy the pictures -
http://kasakaay.blogspot.com/
Hi Agnes! Thanks for asking...I just typed it up and here it is...I bet they would go well with one of your ice cream concoctions.
Hi Sangeeta! I just went to your site..amazing photos.
Here are the cakes:
Vegan Russian Tea Cakes
½ cup Earth Balance Spread
4 T powdered sugar + ¼ cup additional for rolling
2 t vanilla
¼ - ½ cup walnuts
1 cup flour.
Beat the Earth Balance with the vanilla and 6 T sugar. Add the flour. It will be a bit crumbly for awhile. If needed add more vanilla or a drop of soy/rice/almond milk. Once the mix becomes thick dough pasty goodness, add the walnuts. Roll these into little tiny balls the size of…those bouncy balls in gumball machines. But a little bigger.
Cook at about 350 for 10-12 minutes.
Remove and roll in additional powdered sugar. After cool, roll them once more.
Variation:
For Soy White Russian Teacakes, substitute the vanilla with coffee liqueur. When the balls are removed from oven, roll in some more coffee liqueur, then in the sugar.
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