This vegan lasagna makes use of a bunch of fresh summer ingredients. It takes a bit of prep, but all of the steps are easy and the end result is oh-so satisfying. Vegetarians beware—this lasagna will make you rethink the notion that you “can’t live without cheese.”
Tofu ricotta cheese is one of the laziest vegan throw-togethers ever, and you probably have all of the ingredients on hand. (Quick! Make it before that block of tofu in the fridge turns!) For something so easy, it adds awesomeness to many dishes, including stuffed shells, lasagna, and especially pizza.
Do you like quiche, but not the excessive amount of effort that it takes to prepare a vegan one? Fear not! Polenta pie is here! Don’t be intimated by the polenta—it won’t bite. Or are you into that sort of thing?
Vegan parmesan cheese! You can make up a bunch of this and keep it in a cupboard for numerous applications.
This dish is a breeze to throw together, and it will help to bring everyone around the table. The flavour is delicate, yet well rounded, and each bite is a pleasure.
For July’s installment of the Gluten-Free Ratio Rally, we were challenged to make fresh pasta. Ingredients? Flour and eggs. All that I had to do was figure out how to replace the flour and the eggs… Easy, right? I ended up making long, flat noodles (tagliatelle) in a creamy artichoke sauce. This is a luxurious summer meal.