Las Vegas 100 STORIES FROM AN OLD STRIPPER Book Signing Event

Author Opal Dockery will sign copies of her new burlesque book 100 STORIES FROM AN OLD STRIPPER, Saturday, March 1st from 6:30 to 8:00 pm at Polecats Aerial Fitness LLC , 7920 South Rainbow #105, Las Vegas 89139.

The event is free and open to all.

Synopsis: 100 STORIES FROM AN OLD STRIPPER is a collection of real-life stories from Opal Dockery, a former burlesque dancer. Opal shares a collection of humorous, dramatic, though-provoking and inspirational stories over a colorful period of dancing on the road during a burlesque circuit in the 1970's.

ABOUT THE AUTHOR

Opal Dockery is an award-winning actress, writer, poet and speaker. A former burlesque dancer for over 20 years, Ms. Dockery has a Bachelor's Degree in Psychology and a Master's Degree in Criminal Justice. She has been a vegetarian/vegan for over 40 years, and is an animal rights activist.

Hosted by Dixie Publishing

http://www.facebook.com/dixiepublishing
http://lulu.com/dixiepublishing

100 STORIES FROM AN OLD STRIPPER

BOOK EVENT

RSVP on FACEBOOK:

https://www.facebook.com/events/242613512582671/?ref_newsfeed_story_type=regular

Super Good Vegan Tofu Lasagna

Super Good Veggie Tofu Lasagna

Preparation time: 90 minutes

Ingredients:

1 block of tofu, mashed

4 chopped tomatoes

1 chopped onion

1 chopped carrot

1 chopped green pepper

3 chopped cloves of garlic

1 cup chopped mushrooms

1 cup salsa

4 tablespoons canola oil

12 sheets lasagna noodles

2 cups shredded vegan cheese

Salt and pepper to taste

Directions:

Cook, drain and rinse the noodles.

Preheat oven to 400 degrees.

Heat some oil in a large pot.

Fry the onions and tofu until the onions are soft.

Add the carrots, green pepper and mushrooms.

Cook for several minutes.

Add the tomatoes, garlic, salsa, salt and pepper.

Cook mixture until it comes to a boil.

Simmer for about 10 minutes or so.

Spread about 2 to 3 cups of the sauce in the bottom of a lasagna pan.

Lay 4 sheets of the lasagna.

Then lay 3 cups of the sauce.

Lay 1 cup of the cheese.

Repeat layer method until done.

Bake in oven about 25 to 30 minutes.

Ready to serve.

This recipe is from:

THE VEGAN COOKBOOK

By Jack Truman

Now available at AMAZON, BARNES & NOBLE and LULU: