Maybe it’s a mistake telling guest bloggers that they can write about anything (within reason). But we stand by our promises, so here’s Between the Buried and Me singer and keyboardist Tommy Rogers offering up some cooking tips. One is for brownies, and there’s not even anything illegal in ‘em! Hope you’re hungry.
f you are looking for a very delicious companion to our new album “Colors,” then look no further. I’m going to share with you the most amazing meal you’ll ever eat — Vegan lasagna and vegan chocolate chip brownies… I would not recommend this meal unless I stood behind it 100 percent… it’s that good. Yes, this will make you fart and s–t, but every bubble and thump that rumbles out your ass will just be a reminder of the amazing eats you shoved down your throat. Normally the lasagna will last about a week (my studies involve myself and my lady) and the brownies will last about three days, considering you eat about three pieces a day like I do. Eat up!!
P.S.. I didn’t make up these recipes… I’m no chef, but I learned how to follow instructions fairly well.
Brownies:
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 cup sugar
One 12 oz. pkg. of soft or silken tofu
1/2 cup oil
1/2 cup water
2 tsp vanilla extract
1/2 cup vegan chocolate chips
Preheat oven to 350*F. Lightly oil an 8×8 inch pan and set aside. In a medium bowl stir together the flour, baking soda, salt, cocoa powder, and sugar, and set aside. In a food processor, or blender, blend together tofu, oil, water, and vanilla. Add tofu mixture to flour and mix together gently until “just mixed”. Pour into pan and sprinkle with chocolate chips. Bake for 45-50 minutes or until a toothpick comes out clean.
Spinach Lasagna:
1 lb medium tofu
1/4 cup soy milk
1 tsp dried oregano
3 tsp dried basil
1 tsp salt
2 tbsp lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped
4-6 cups tomato sauce
cooked lasagna noodles
2 cups soy cheese (optional)
Lots and lots of vegan chicken (optional)
Preheat oven to 350*F. In a blender blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onion together until it achieves the consistency of cottage cheese. If mixture is too thick, add a little water. Stir in the chopped spinach and set aside.
Cover the bottom of the lasagna pan with a thin layer of tomato sauce.
Then add a layer of noodles. Sprinkle 1/2 of the tofu mixture, 1/2 cup of cheese and “chicken. Cover this with noodles and a layer of sauce. Add the remaining filling, 1/2 cup of cheese, “chicken” and a layer of sauce. Add one more layer of noodles and cover with sauce. Top with remaining cheese. Bake for 30-45 minutes. Remove from oven and let sit for 10 minutes before serving.
-When done with the above follow your meal with a couch, a cuddle and a TV.
Or, dig into it with this Between The Buried and Me video for “Alaska”:
