[Klara]

and I was at neither :<( but maybe one day

Neon, did you by any chance get to meet my friend Olga (the one I posted about the Vegetarian Festival in Hungary)?? remind me, Neon, where do you live??

so for the recipes, I can't promise it will be exactly as you had, but my family loves the lasagne, just it's alot of parts so I don't make it that often.

so these are the different parts - you can make them easier or more complicated, depending on your mood, time, interest, etc

the noodles, of course (I sometimes use rice lasagne noodles, depends on what you can find)

the carrot/beet sauce - I no longer follow a recipe on this, more specific below

the "cheese" - based on tofu, recipe below

a reoux topping

a green vegetable - usually just kale, but could be anything

other vegetables - often mushrooms and onions

other protein fillers - such as tempeh, seitan - that I don't do, but have had delicious lasagne with them in it

Carrot/beet sauce:

lots of carrots, sliced (really doesn't matter, maybe a pound or two, I just go by how it fills the pan and if I feel like cutting up more)

a couple of onions, diced

a half/beet, enough to add color

a couple bay leaves (probably not crucial, but I use them)

pinch of salt

the important part is not to add too much water - just a bit below (maybe 1/4 inch??) where the vegetables are - the vegetables will shrink and if too much water, you take away some of the flavorings.

cook til soft - maybe 1/2 hour, but depends

then blend up (take out bay leaves first!!!!) (if you did add too much water, you can drain some of the liquid now and not blend all the liquid - depends how watery you want the sauce)

now the important part - put back into pot and add miso and umeboshi to taste - that's what gives it a great flavor - simmer a few minutes

in the old days when I tried mimicking more the old kinds of foods, I would add basil and oregano - depends on how wide you are practicing mb.

The "cheese":

do you have by any chance Brother Ron Pickarski's Friendly Foods??the recipes are in there

you start with soy mayonnaise - 12 oz firm tofu
6 Tbsp oil (I use sesame)
1 tbsp vinegar (I use ume)
1/2 cup water
1 1/2 tsp prepared mustard
1 tsp minced garlic (I sautee this and onion in the oil in order for it not to be too strong)
4 tbsp minced onion
1/4 tsp white pepper (I don't use that)
1 1/4 tsp sea salt (alot but works)
1 tbsp lemon juice
1 tbs very finely ground cashew nuts (I don't use that)

Blend all together til smooth

Then:

1/2 cup finely chopped onions - sauteed in 1 1/2 tsp oil, with 1/4 tsp dill weed and 1/4 tsp salt - til soft

cool - add 1 cup firm tofu, crushed by hand, and 1/2 cup soy mayo (recipe above) and 2 tbsp chopped chives if you wish

hope you know how to make a reoux - can find that in any cookbook, just use whole wheat flour

hope that's enough of a start to get you going

I don't make a flan - I don't care to use soymilk if I can help it - but I do make a great kanten using coffee substitute, vanilla, apple juice, tahini, and agar of course. That recipe I have from Whole World Cookbook called Coffee Mousse - Melanie Waxman posted her recipe for her version of the mousse on the yahoo group site moderndaymacrobiotics - I will try to find it but it may take a while, so please have patience.

so tell us more details about the summer conference - either of you - what left you with the strongest impression? what changes have you made because of it??

Klara