Vegan Wild Mushroom Lasagna with Champagne Creme. Sun Dried Tomato & Roasted Pepper Salsa

I have a deep, insatiable love for mushrooms. Go ahead. Crack your hallucination jokes now and get them out of your system. Done? Okay. Moving on... 

It's true that I've had my fair share of trips on the Magical Mystery Tour Bus...more on that later. Today, I'm talking about the non-psilocybin-riddled varieties. Button, crimini, portobello, porcini, wood-ear, enoki, and especially morels. There's not one type you can name that I don't love. I could even be fooled by one that would kill me if presented under false pretenses. 

My love for mushrooms started out as a young Shag-let. My mom used to make these amazing Mushroom Turnovers for synagogue pot lucks, family parties, funerals and whatnot. They were some kind of sautéed mushroom mince encased in tiny puff pastry-like crust. The were like a mini, mushroom-filled pie calzone hybrid. Unfortunately for Mom, at the age of 8, my petty larceny skills were about as refined as my taste buds. She eventually learned to make more than one batch. 

As I grew older, my love for mushrooms deepened. I learned the different types, their best uses and different seasons. I think they have an amazing depth of flavor when sautéed with only a little vegan Butter, White Wine, Salt, freshly cracked Pepper and Garlic. No rice or pasta needed. Just hand me a fork. Yet, I have a number of friends that can't stand mushrooms. 

When I traveled to Amsterdam, I payed a visit to the Vegan Cafe at the Unlimited Health Yoga Centre. After a long, informative (cough *excruciating* cough) lecture, I learned that the Cafe's menu is based around the Sattvic diet, which is rooted in the practices of Ayurveda and Yoga. The Sattvic diet encourages foods that foster mental + physical clarity and balance. The diet classifies mushrooms as a Tamasic (Energy Draining) food. Well, I don't know about all of you haters out there, but I can say that I've had some experiences with mushrooms that have induced quite the natural high. 

Okay...that time I cracked my own drug joke. My only negative experience with mushrooms to date revolve around memory loss, spending two hours with my mom in her mini van in a hospital parking lot and a brief stint in rehab. No big deal.  

This lasagna is termed "Free Form" because instead of assembling it casserole style in a large dish, you individually stack and plate the servings. Have fun!

[Recipe removed to protect the guilty. Just kidding. Find it in my Cookbook on Amazon or woo me with a nice email.]