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Tony Heussner
582 followers -
Traveling, photos, podcasts, and music, cooking, drinking and going to the gym in for fun with a misc assortment of other things, and you have me.
Traveling, photos, podcasts, and music, cooking, drinking and going to the gym in for fun with a misc assortment of other things, and you have me.

582 followers
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Project Lets See How Far I Get (2013)
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Project Lets See How Far I Get (2013)
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Anyone having issues with chat app in chrome now that it has changed over to hangouts?  I miss my chat list, and would rather not have a huge list of people I do not typically chat with.  Maybe a priority system to put the favorite people to the top like it used to be? 

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Project Lets See How Far I Get (2013)
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Camera Company Outing - Wisconsin State Capitol
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Vegetarian No Noodle Lasagna 

Ingredients. 

Eggplant (4 large eggplants)
Zucchini Squash (8 medium/large zucchini squash) 
Mushrooms (2 pounds of mushrooms) 
Carrots (1 pound of carrots) 
Green Bell Peppers (2 large peppers) 
Tofu (two 1 pound packages of medium firm tofu) 
Ricotta Cheese (2 packages of low fat ricotta cheese) 
Cheddar Cheese (1 pound of cheddar cheese) 

Homemade Marinara Sauce 
4 large cans of diced tomatoes 
2 cans of tomato paste 
basil 
thyme 
oregano 
black pepper 
salt 
quarter cup of lemon juice 

Directions.  The above ingredient amounts are based off of what I made, which was a double order. Halve everything for a single “normal” person order. 

Preheat your oven to 400 degrees.
Slice Eggplant and Zucchini into ¼ inch slices 
Spray (non-stick or oil) cooking sheet.  
Fill the sheet with eggplant and zucchini.  I salted and peppered the eggplant and zucchini prior to baking. 
Bake for 8 to 10 minutes per side. 

In a mixing bowl mix the ricotta cheese, tofu, and egg beater (2 cups), salt, pepper, and basil together.  

In your 14 x8 inch baking pan apply a thin layer of marinara sauce.  
Lay out the first layer of eggplant.  Be sure to slightly layer the pieces (just like normal lasagna). 
Apply another layer of marinara along with a layer of the ricotta mix.  
Add a layer of mushrooms. 
Cover with more marinara sauce and cheese
Add a layer of zucchini 
Cover with more marinara sauce/cheese mix (seeing a pattern?) 
Add a layer of green bell peppers 
More marinara sauce and cheese
Add a layer of carrots 
Finally... Top it off with more sauce and then the cheddar cheese! 

Reduce the heat in your oven to 350 and bake your lasagna for 40 – 45 minutes covered.  Then remove the cover and set the oven to broil for 10 minutes, or until the top is browned.  
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Veggie No Noodle Lasagna
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Project Lets See How Far I Get (2013)
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Project Lets See How Far I Get (2013)
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Yahara Bay Distillery Madison Wisconsin
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