Spinach Noodle Kugel with Lentil Salad

Both recipes are in the Veganomicon cookbook. The book suggests serving the two together, which John and I agreed is a fantastic combo of flavors. For the Kugel, boil 3 cups pasta. Set aside. Let 30 oz of frozen spinach thaw and drain in a colander. In a food processor, mix 12 oz tofu, 1 cup veggie broth, and 2 Tbsp olive oil. Add this tofu mixture to 1 1/4 cup matzo meal (or bread crumbs!), the drained spinach, the cooked pasta, 1 onion diced, 1/4 cup fresh dill, 2 Tbsp lemon juice, 3/4 tsp salt, and 1/2 tsp pepper. Spread it out in a greased 9x13 dish and bake for about 30 minutes at 350. Next time, I will top with sauteed shallots, per John's suggestion!
The Lentil Salad was so amazing! I can't wait to eat leftovers for lunch today! I made a few adjustments to the recipe based on the ingredients I had or could find. Boil 1 cup lentils (I used Beluga aka black lentils) in the combo of 4 cups veggie broth, 2 Tbsp dried thyme, 2 bay leaves, 2 cloves crushed garlic, 1/2 tsp tarragon, and 1/4 tsp salt. When the beans are done, drain in a mesh colander to reserve the spices and remove the bay leaves. Let the beans cool. Make a dressing of 3 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and 1 garlic clove crushed. Pour this over the cooled beans. I strayed from the recipe which called for radishes and carrots (I actually am not a huge fan of either) and added a chopped red pepper and orange pepper, a diced red onion and a chopped tomato. When all of this was mixed, it went into the fridge for about a half hour and was served with Endive leaves. I could go on forever about how wonderful this salad was!!!