Unfortunately, there are at least a few recipes in this world [and my recipe repertoire] which require this soul-smothering step. Tofu-Spinach Lasagna from The Vegan Table is one of them. Fortunately for me, the effort is eventually worth it, since this is a flavorful, aromatic, and actually quite simple dinner to prepare. Due to extensive prep, you definitely can't make this on a rushed night, but I'm sure you could prepare it and then pull it out of the fridge or freezer for a quick, easy meal another night.
Back to how much I hate pressing excess water out of spinach, though, because that's the point. I've done all kinds of things to avoid this step in the past, one of my favorites (though not terribly efficient) is "dry frying" the spinach until all the water evaporates. Tonight, though, there was no getting around the need to do it "right." So there I was, standing over my kitchen sink with the spinach in a colander, pressing the back of my wooden spoon against it to get the ever-so-slightly satisfying sloop of water being squeezed out. I was contemplating how much I hate doing this and a brilliant thought popped into my head.
I didn't have my Tofu Xpress the last time I had to "press" the water out of my spinach, but when I got this bugger for Christmas, I remember the little instruction manual (yes, I do read them) made an off-handed comment about also pressing water out of spinach.
I guess other people hate doing that as much as I do. So I gave it a shot. It was so efficient, and the best part was, I didn't have to do anything! So, while that was pressing, I crumbled the tofu and sprinkled the soymilk, lemon juice, basil, salt, and garlic in the food processor and made "ricotta," to be combined with the waterless spinach.
After baking a little more that 40 minutes, my lasagna looked delicious and my kitchen smelled delicious. Mister and I put away about half that pan.
I also have to go food shopping. That is generally far less traumatic. How's about a menu?
1. Rotini with Spicy Vegetable Ragu from Vegan on the Cheap. It's been a while since I consulted this cookbook, but I figured it might be a wise choice since I'm between an old paycheck and a new one...
2. Savory Sausage and Pepper, also from VotC.
3. Better-Than-Takeout Tofu Stir-Fry, also from VotC. I needed to get a different flavor profile in there - this should do it!
4. Salsa Rice and Red Beans also from VotC.
5. Yakisoba from The Accidental Vegan because I also haven't played with this book in a while and in case you didn't notice, I'm sticking to familiar stuff this week.
6. Kedgeree also from The Accidental Vegan.