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Nan (Afghan Bread)

by Wendy Knoedler
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Tablespoon Dry Yeast
1 Teaspoon Sugar or Honey
¼ Cup Lukewarm Water
3 Cup Sifted WW Flour
½ Teaspoon Salt
¾ Cup Cold Water

Dissolve yeast and honey in warm water. Add salt and flour. Gradually add the COLD water, mixing by hand and adding water only as necessary to get a smooth consistency of standard bread dough. Allow to rise 1 hour. The dough will not be doubled in bulk but small bubbles will be visible. Divide dough in half. Roll into two long snow-shoe-shaped pieces. Preheat oven and large cookie sheet to 500. Place dough on pan and cook until golden brown, about 6 minutes. Serves 3-4. This bread is often used instead of a fork, spoon, etc. to pick up other foods as yogurt, salads, and main dishes.

Non-Dairy Vegetarian Spinach Lasagna

by Naomi Wilansky
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb uncooked lasagna noodles
1 Quart Spaghetti Sauce
1 Cake Tofu (~1 lb)
2 pkg Frozen Spinach, Defrosted
1 lb Soy Mozzarella
6-8 oz Plain Soymilk
2 Tablespoon Tahini
1 Tablespoon Miso
1 Tablespoon Dry Basil
1 Teaspoon Dry Sage
1 Teaspoon Ground Oregano
Sprinkle of Black Pepper
1 Cup Water
Optional slices of Squash, Mushrooms, Tomatoes

Grate soy cheese. In another bowl, crumble tofu, mix in tahini and miso. Whip soy milk with a fork so it's bubbly, and add the tofu mixture. Mix in half of the soy cheese. Drain water from spinach and mix into the tofu mixture. Preheat oven to 400 degrees.
Now you're ready to put the lasagna together&
1) Spread a thin layer of spaghetti sauce on bottom of pan.
2) Put down a layer of noodles.
3) Spread another layer of sauce.
4) Spread half of tofu-spinach mixture.
5) Repeat 2, 3, and 4, finishing tofu-spinach mixture*
6) Repeat 2 and 3, using rest of sauce.
7) Sprinkle remaining soy cheese.
8) Pour 1 cup water around edges of pan
9) Cover with aluminum foil
10) Bake at 400 for 1 hour 15 minutes
11) Remove foil and allow to set 15 minutes before eating (That's the tough part!)

* Optional but highly recommended: Put slices of vegetables on top of tofu-spinach layers. Tomatoes and/or mushrooms are wonderful on the very top. (They also help keep cheese from sticking to foil.)

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