Ruh roh! As you can see from these hilarious cooking show outtakes, not everything goes smoothly in the Gothic kitchen!

La Carmina prepares a scrumptious all-black hijiki miso tofu soup for Episode 3 of Death Cookbook. Too bad that in real life, the Hungry Ghost abhors anything involving seaweed and miso! The duo uses a bowl filled with water for the taste test… but as always, Carmina’s hair gets in the way. “Hair soup! No calories!”

PS: For anyone who enjoys the Japanese flavors of seaweed and miso, the soup is in fact delicious. Carmina ate two bowls of it.

PPS: Please help me reach 1000 YouTube subscribers by adding my channel! It’s easy to email this post to a friend or share it on social networks: just click the envelope or symbols below. Domo!

Hungry Ghost and I are tickled that you like our latest episode of Death Cookbook! Here are the recipes used in the video.

HIJIKI TOFU MISO SOUP (recipe is Vegan!)
1 piece kombu (seaweed)
1 block soft organic tofu
1/2 cup hijiki (seaweed)
5 shiitake mushrooms
2 tbs tamari (Japanese soy sauce)
3 tbs miso paste

If using dried hijiki, soak the hijiki for at least 10 minutes. Chop the tofu and mushrooms to bite-sized pieces. Sautee the mushrooms in 1 tbs oil until just cooked.

Wipe the kombu and place in 1 medium saucepan filled with water. Heat until almost boiling, then remove the kombu and let boil. Add the mushrooms, hijiki, and tofu; simmer for 20 minutes. Add the miso and stir well. Serve warm.

CAULIFLOWER LASAGNA WITH WHITE SAUCE

8 lasagna noodles
3 tablespoons (45g) of butter
1 onion
2 cloves of garlic
2 tablespoons (15g) of flour
Salt (to taste)
Pepper (to taste)
1/8tsp of nutmeg (.5g)
2 1/2 cups of milk (590ml
2 Tablespoons Fresh parsley (8g)
250g ricotta cheese
300g Cauliflower
3/4 cup parmesan cheese (60g)
2 cups Mozzarella cheese (225 g)
Basil 5-10 leaves
1 egg

Preheat oven to 350 degrees F (175 degrees C). Cook pasta in salted water with olive oil.

In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.

In a medium bowl, combine the egg, ricotta, 1/4 cup Parmesan, 1 cup of mozzarella, basil and salt. Stir until well blended.

Chop and steam the cauliflower.

Layer in a pan alternating the layers. First layer is a light coating of sauce, noodles, cauliflower, ricotta, noodles, sauce, noodles, cauliflower, ricotta, noodles, sauce, cheese.

Bake in preheated oven 30 minutes covered with foil and 10 15 minutes uncovered until the topping is browned.

What would you like to see in the next episode? Any recipe suggestions?

PS: great news! My cookbook is now coming out in OCTOBER in order to time the release with a major bookstore promotion! You can pre-order Cute Yummy Time and Crazy Wacky Theme Restaurants by clicking the links – excited!