On Tuesday, Fox 411 reported that John Krasinski is the frontrunner for The First Avenger: Captain America, but that doesn’t appear to be the case.

Both Heat Vision and Deadline New York have received an update on who Marvel Studios is looking at now for the coveted role. According to them, Wilson Bethel (HBO’s “Generation Kill,” “The Young and the Restless”), Mike Vogel (Cloverfield), Chris Evans (“Fantastic Four” movies) and Garrett Hedlund (upcoming Tron Legacy) are reading for the role, have tested or have received test offers.

Actors previously reported as testing including Krasinski, Michael Cassidy, Chace Crawford, Scott Porter and Patrick Flueger are no longer under consideration, say the sites. The part calls for a nine-picture deal, the second of which would be The Avengers.

To be directed by Joe Johnston, The First Avenger: Captain America is scheduled for a July 22, 2011 release.

Evanescence will finally release another record, after waiting four years since their last album dropped

Except don’t expect the same Evanescence you once knew!

For starters, only one person remains from the original Grammy-winning band – Amy Lee. You’ll recall that all the original boys in the band parted ways with Amy sometime ago to form a new group called Fallen, with new lead singer Carly Smithson.

It’s safe to say that Amy hasn’t spoken to her original crew in sometime, but she emerges now with new set of musicians and a new sound for the band. She explains:

“It’s not an organic record. Our idea is to take synthetic and atmospheric sounds and find a way to blur the line between organic and synthetic… There is something really cool happening in music right now. There are bands that sound like they’re from another time — it’s like ’80s throwback music with analogue synthesizers and Moogs. I love it. I’ve been listening to a lot of La Roux.”

After being arrested for a DUI after leaving a gay club and coming under a considerable amount of scrutiny due to his position on Prop 8, Senator Roy Ashburn has admitted publicly that he is, in fact, gay!!

However, the douchebag stands by his numerous votes against gay rights!!

Ashburn said today in an interview:

“I am gay… those are the words that have been so difficult for me for so long. But I am gay. There’s never been a doubt in my mind on the position of the … vast majority of people in my district … on these different issues. And I voted as I felt I should on behalf of the people who elected me. I’ve always believed that my personal life is personal and I have a public role, a public job, a public responsibility. But I felt I could keep the two separate. What happened … through my own actions the other night changed all that.”

“When I crossed the line and broke the law and put people at risk that’s different and so I do owe people an explanation. And so the best way to handle that is to be truthful and to say to my constituents and to all who care that I am gay but I don’t think its something that has affected nor will it affect how I do my job. I pray to God that I can find peace and I want to go back to work in the Senate.”

Chocolate Wafers:
8 ounces organic butter, room temperature
1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
1 teaspoon natural vanilla extract
1 cup cocoa powder (I use Dagoba’s cacao powder)
3/4 teaspoon fine grain sea salt
1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:
1 pound good quality semi-sweet chocolate, chopped
natural peppermint oil to taste

Preheat your oven to 350. Racks in the middle zone.

Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that’s o.k. You don’t want to over mix and end up with tough cookies.

Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.

Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That’s how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I’ve done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you’ve got one.

Make the peppermint coating:
While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time – but don’t go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer, and I prefer them straight out of the freezer anyways

Make 3 or 4 dozen cookies.

Following reports that Apple began rejecting App Store software with “minimum user functionality,” the iPhone maker has now set its sights on applications that employ a “cookie cutter” formula.

As detailed by TechCrunch, Apple has recently started cracking down on submissions to the App Store that are just “basic applications.” These apps are “little more than RSS feeds or glorified business cards.”

“In short, Apple doesn’t want people using native applications for things that a basic web app could accomplish,” the report said.

The issue has primarily been with iPhone applications built with “templates” that are available from a number of software generating services. Medialets CEO Eric Litman said the change in policy plays into Apple’s desire to control the user experience.

“Apple wants iPhone apps to be superior to Web experiences because they are extremely sticky and drive people specifically to buy the iPhone over competing smartphone platforms,” Litman said. “Apps that are too simple or largely indistinguishable from the Web, other apps or particularly other apps on other platforms send the message to end users that the iPhone app ecosystem might not be particularly special.”

But the report noted that Apple has also worked with developers like Appmakr, which helped to make content from The Atlantic available as an application, to add features like in-app purchases, instant notifications, offline access and more.

It’s yet another change in policy for Apple regarding the App Store. Last week, some developers said the company began removing applications the Cupertino, Calif., handset maker felt provided “minimum user functionality,” such as one that simply quacked like a duck.

Apple also removed software it felt contained content that was “overtly sexual,” resulting in a purge of more than 5,000 applications from the App Store.

In addition, a number of Wi-Fi scanners were also recently removed from the App Store, though they allegedly relied on unpublished APIs within the iPhone OS software development kit, breaking the terms set forth by Apple for developers.

Just when we thought no other records would be broken following the culmination of Avatar’s lengthy reign, we face another round of box office firsts. And this time the records belong to Tim Burton’s Alice in Wonderland. The 3-D spectacle starring Johnny Depp as the Mad Hatter earned an estimated $116.3 million, the highest grossing weekend ever for a spring release. Not only that, but IMAX– which pulled Avatar from all its screens in exchange for Alice–was rewarded handsomely with its highest weekend gross ever, $11.9 million in only 188 theaters. (IMAX’s 9 additional theaters plus Alice’s shorter run time gave the company the added boost over its Avatar numbers.) If there was even a question as to whether or not 3-D was here to stay, it’s now officially been answered. Avatar was not an anomaly. In fact, what it did was expand the marketplace to all those moviegoers that were nonbelievers in the 3-D technology. They tested it out with Avatar, were convinced of the stunning visuals, and they are now back for more. In fact, IMAX alone sold out every seat they had for the entire weekend. And Disney counts 65% of its weekend gross on Alice from 3-D screenings. Kinda amazing, really.

Barbecued Seitan Ribz
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Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce. You’ll be amazed at how easy this recipe comes together using your favorite bottled sauce.

1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce

Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce:

Watch it closely to make sure that it doesn’t burn. When it’s sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Serves 4

too bad Perez ruined it with his scrimbles.

As taken from BuzzSugar:

Towards the opening of Alice in Wonderland, a young Alice lays in bed as her father leans in to tell her a secret. She’s been having odd dreams about a rabbit in a waistcoat, and questions if she’s losing her mind. He responds by telling her that crazy people are the most fun. I’d venture even further: in this film, crazy is king.

Alice in Wonderland feels like a story that’s tailor-made for Tim Burton’s directorial touch. Where else can you shrink ten sizes smaller with just a sip of a drink? In this new re-telling, a now 19-year old Alice (Mia Wasikowska) is about to be engaged against her wishes. That is, until she spies her old furry friend the White Rabbit (Michael Sheen).

Chasing after him, she once again ventures into the world known as Underland (which she once fondly referred to as “Wonderland” in childhood). Seeing the new landscape, we immediately empathize with Alice’s mix-up. This land is not the Disney-riffic place that many of us think of, but a bleaker setting where the Mad Hatter’s tea party is in the middle of a wasteland and lopped-off heads float in a moat around the Red Queen’s castle.

It should go without saying then, that this film is not for tiny tykes. Older children and adults, however, may find stuff to like – particularly the performances.

Helena Bonham Carter nearly steals the show here as the Red Queen; her huge, heart-shaped head sits atop a tiny body as she shouts “off with her head” like a bad tick. Alice infiltrates her castle in order to retrieve a sword that controls the kingdom, and put it into the benevolent hands of Red’s sister the White Queen (Anne Hathaway). Thus, Alice becomes a Joan of Arc heroine, and this story is ultimately about her finding her own gumption, aka her “muchness” - with some help from the Mad Hatter (Johnny Depp), naturally. Depp delivers his usual silly shtick, breaking into a jig or a brogue at the drop of a, er, hat; but he also has tender scenes with Alice that depict the Mad Hatter as Alice’s alternative father figure. It’s these interactions that give the film heart in the midst of the chaos. It’s also something I would have liked to see more of.

Where the film misses its own “muchness,” however, is perhaps in the collaboration of Burton and Disney. The film is a little too dark for Disney, but a little too slicked out in CGI and 3D for Burton. I’d be curious to see where Burton would have taken the story if left to his own devices. Instead, the film we get builds up to a battle climax that takes a page from Lord of the Rings. It’s still entertaining, but to me, the treasure to be found in Wonderland is its characters - and for a story that lends itself to such an array of delightful possibilities, we don’t get to play with them nearly enough.

Asparagus and Mushroom Quiche with a Brown Rice Crust
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Brown rice makes a crispy, chewy crust that makes this quiche more satisfying without adding refined flours and fat.

One 12-ounce package firm or extra-firm silken tofu*
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/2 teaspoon onion powder
1/4 teaspoon turmeric
3/4 teaspoons salt

2 cups cooked brown rice
1 tablespoon vegan parmesan (optional)
freshly ground pepper, to taste
1 bunch asparagus (about 12 ounces)
1/4 cup shallots, minced
1 clove garlic, minced
1 heaping cup (about 4 ounces) sliced mushrooms
1/2 red bell pepper, chopped
olive oil spray

Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.

Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.)

Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil.

Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don’t care about that, go ahead and dig in; we did!)

4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points.

*Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg Cholesterol; 485mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/3 Flex Points.

Today, I parked and noticed a car that was identical to mine across from me. I thought it was an amusing coincidence until I came back to find both cars trashed. At least the vandal realized their mistake and left a note saying, “You deserve it for having the same car as that cheater, asshole!” FML

Kellan Lutz was just in NYC for Cosmo’s Fun Fearless Males party, and while on the red carpet he opened up about his legendary exercise routine. He’s already found a fan in Peter Facinelli and, apparently, also Robert Pattinson. Kellan said, “He asks me what I do to work out because he wants man-boobs like me. I just tell him I like doing pushups.”

Veggeroni (Seitan Pepperoni)
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(with thanks to Joanne Stepaniak, Lachesis, and all the other inventive cooks who’ve been wrapping their seitan in foil and baking it)

Dry ingredients:

1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt
2-3 teaspoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
3/4 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Wet ingredients:

2 tablespoons cashew butter (may substitute peanut butter or tahini)
2/3 cup water
4 tablespoons ketchup or tomato sauce
1 teaspoon Liquid Smoke
1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)

Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.

Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.

Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Bake for 1 hour and 15 minutes, turning over after 45 minutes.

Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.

Easy Spinach and Mushroom Lasagna
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1/2 lb fresh mushrooms, sliced
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
9 lasagna noodles (regular lasagna noodles, uncooked)
Soy Parmesan (optional)
Sliced black olives (optional)

Filling:

10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended–not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper

Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9×12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom & Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 9g Fiber. Weight Watchers Flex Points: 9.

Double Mushroom Miso Soup
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6 cups vegetable broth (I used No-chicken Broth)
1/2 cup (.35 ounce) dried sliced shiitake mushrooms
1 tablespoon dried shredded wakame (optional, but good)
1 cup sliced white mushrooms
1/2 carton (about 6 ounces) firm silken tofu, cut into 1/2-inch cubes (I used Mori-nu Lite)
2-3 tablespoons white miso

Bring the vegetable broth to a boil and add the dried mushrooms and seaweed. (If you are using whole dried mushrooms, add them now, let them soften, and remove them and slice before adding back to the pan with the other ingredients.) Simmer until mushrooms are softened, about 10 minutes.

Add the button mushrooms and silken tofu and simmer until the mushrooms are tender. Ladle out about 1/2 cup of the broth and stir it into 2 tablespoons of the miso. Mix until smooth and add to the pot. Taste, and if more miso is needed, repeat the process with another tablespoon of miso.

Allow the soup to simmer for about 5 more minutes without boiling and serve.

This makes about 6 large bowls or 8 smaller ones. Based on 6 servings, each bowl provides 38 Calories (kcal); 1g Total Fat; (11% calories from fat); 4g Protein; 6g Carbohydrate; 0mg Cholesterol; 705mg Sodium; 1g Fiber.

Sesame Broccoli for Two
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I’m always surprised when people tell me they never use the broccoli stems. Don’t throw them away! They’re loaded with nutrients and taste.

2 large stalks broccoli, cut into florets and stems peeled and sliced
1/2 teaspoon dark sesame oil
2 tablespoons water
1/2 teaspoon minced fresh ginger
1 teaspoon soy sauce
1/4 teaspoon additional sesame oil
additional water as needed
sesame seeds for serving

First prepare the broccoli by cutting off the florets and dividing them into bite-sized pieces. Then chop the smaller stems into little chunks. Cut off and discard the bottom tough part of the broccoli stalk–about 1/2 to 1-inch, depending on the broccoli. Stand the stalk up on end and trim off the tough outer skin with a sharp knife (or just use a peeler). Slice the stalk into diagonal slices, about 1/8-inch thick.

Have about 1/2 cup of water ready by your stove. Using a wok or non-stick skillet that has a cover, put the sesame oil and 2 tablespoons of water into the pan, and heat it until it begins sizzling. Add the ginger and stir for 1 minute. Add the broccoli and, if the pan is dry, another 2 tbsp. of water. Stir quickly and cover. Cook for one minute.

Remove the cover and stir. Add another splash of water and cover again. Cook for one minute.

Repeat the process of stirring and adding a splash of water one more time. Check the broccoli, and if it is bright green yet becoming tender, it is done. If you want your broccoli more tender, repeat the process until it’s how you like it. When it’s done, add another tablespoon of water, the soy sauce, and the 1/4 teaspoon of sesame oil. Toss well and serve immediately, sprinkled with sesame seeds.

Makes 2 servings, each providing 102 Calories (kcal); 3g Total Fat; (19% calories from fat); 9g Protein; 16g Carbohydrate; 0mg Cholesterol; 254mg Sodium; 9g Fiber.

Microwave Potato Chips
(printer-friendly version)

1 medium russet potato
parchment paper
salt
optional seasonings: chili powder, Creole seasoning, Old Bay seasoning, etc.

Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.

Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.

Salt and Vinegar Chips:

Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving.

Makes two servings. Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium; 1g Fiber. Weight Watchers Core / 0 Points.

Vegan Potato “Gatto”
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“Gattô” comes from the French “gâteau,” meaning cake; think of it as a layered cake of potatoes.

3 pounds Yukon gold or red potatoes
1/2 ounce dried porcini mushrooms
1 onion, diced
olive oil spray
salt and freshly ground black pepper
1-2 cloves garlic, minced
1 1/2 cups panko (or gluten-free bread crumbs)
3/4 cup plain soymilk or other non-dairy milk (fatfree preferred)
1 tablespoon nutritional yeast
1/4 cup roasted red pepper, diced
1 1/3 cups frozen green peas, thawed

10 pieces of veggie pepperoni cut up into small pieces

1 cup vegan mozza cheese

Put the potatoes in a large pot, cover with water, and simmer 25 minutes or until tender all the way through (pierce with a fork to check). When they’re done, dip out 1/2 cup of the cooking water and drain.

While the potatoes are cooking, rehydrate the porcini mushrooms according to package directions. (I cover them with hot water and soak for about 25 minutes.) When they are completely rehydrated, drain them, reserving the liquid, and chop coarsely. Strain the soaking liquid through a coffee filter or fine mesh strainer and set aside.

Spray a non-stick skillet with the olive oil, and heat it. Add the onions and sauté until they are browned. Sprinkle them with salt and pepper to taste, then remove them from the pan. Give the pan another quick spray and add the minced garlic and panko. Cook, stirring constantly, for about 3 minutes or until the panko has browned slightly. Sprinkle with salt and pepper to taste and set aside.

Preheat the oven to 400F.

Mash the potatoes in their skins until slightly lumpy; then stir in the soymilk, nutritional yeast, roasted red pepper, diced porcini mushrooms, veggie pepperoni, and half of the peas. If the potatoes seem dry, add some of the mushroom liquid and/or potato water or some Earth Balance Butter. You want them to be fairly moist. Season to taste with salt and freshly ground black pepper.

Spray an 8-inch casserole dish lightly with olive oil. Spread half of the potato mixture into the dish, followed by the remaining peas and the onions. Top with the rest of the potatoes, smoothing the top.

Bake for about 25 minutes, or until hot throughout. Top with the bread crumbs, pressing them into the potatoes slightly. Cover with Vegan Mozza cheese and Bake another 10 minutes and serve.

Makes 8 generous servings. Per serving: 219 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 47g Carbohydrate; 0mg Cholesterol; 78mg Sodium; 5g Fiber. 4 WW Points. (Core +3 points for the breadcrumbs)