With the little time I’ve managed to have in the kitchen lately, everything I’ve made has been with pumpkin. How could it not be? I always try to take advantage of this time of year as much as possible. I’ve been going crazy on Amazon.com buying cookbooks left and right and then feel guilty for not having the time to use them. One of the latest greatest ones I’ve received is Yellow Rose Recipes. Vegan, simple, delicious, easy-to-prepare meals with a mix of different cuisines. I love it! I honestly believe it is one of the best vegan cookbooks out there. Last night I adapted a recipe to make Whole Wheat Pumpkin Lasagna and it turned out INCREDIBLE. The pumpkin sauce was perfect and didn’t miss the ricotta at all by using crumbled tofu instead! Simple, streamlined ingredients that made a healthy, wholesome, heart warming autumn meal (that can feed an army, as well!). Do yourself and your friends a favor by making this and sharing it for everyone to devour. And make it with a friend. That’s even better!
Whisk in salt, nutmeg, and pepper and take sauce off the heat. Allow to cool while you are preparing the lasagna.