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Reviewed Black Bean Lasagna
Feb 28, 2013 on FoodNetwork.com
“Great idea . . .BUT very dry; sooooooooo I "tweaked it". After baking & realizing the too stiff consistency, I sprinkled water on top [sauce] along with capfuls of olive oil, which I spread on sauce. It then became veeeeery palitable.
I agree with Garth. . .the Tofu Ricotta was excellent. Whipped, it had a smooth, creamy consistency...”