I made the same lasagna again the other night--well, a little different. I used 4 portabella mushroom caps
along with the small zucchini, all chopped and simmered in the sauce. I also added a layer of pieces of
roasted red pepper (about 3/4 of a 14-oz. [397g] jar). The only cheese I used was a couple teaspoons on the
very top. In the layers, I used a very light sprinkling of additional nutrirional yeast. Conversation at
Husband: This is DELICIOUS! So meaty, so rich and meaty!
Son: There's no meat.
Husband: Taste it, it's so meaty!
Son: There's no meat in here, Dad.
Husb: What do you mean, there's no meat?
Son: Look at Mom's plate. Look at the size of her serving. Would she eat that size serving if it contained
Son (triumphant): I rest my case.
Me (feeling dangeroously giddy): If you knew what you are really eating...
Son (calmly): I know, I saw the mushrooms on the counter.
Me: So I can't fool you, huh?
Son: Nope. It's good, though.
Editorial comment: Same son who hates mushrooms, and who said he would leave home if I made him eat tofu. I
rest MY case.
--Ruth C. Hoffman Lake Zurich, IL
ruthhoff@xxxxxxxxxxxxx OR LRLady@xxxxxxx (either address next few months)
"The real voyage of discovery consists not in seeking
new landscapes but in having new eyes." --Marcel Proust