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.
Try these burritos on for size! Instead of spending $8 at the store or $6 at the supermarket, make these for under two bucks each instead. They’re the perfect place for those random vegetable bits and last shreds of Daiya in your fridge, and you’ll find yourself craving one even when you’re not hungry… That reminds me—burritos!
This quiche includes an update to the filling recipe from my Spring Asparagus Quiche. It’s presented in pretty lazy fashion—grab a crust, sauté some veges, and make this filling—but it’s damned good. If you’ve got a little extra time to make brunch or lunch, then roll up your sleeves, dig out the unused veges from your fridge, and make some quiche!
Marinaded tofu makes an excellent sandwich option, whether baked or grilled. (For grilled tofu, make sure that your marinade contains sugar so that you get those nice, carmelised grill marks.) This simple summer meal is completed by a red quinoa salad with mustard vinaigrette.
This recipe is a vegan take on quiche. Tofu is used to replace, and achiote seeds add colour and a little nutty flavour, as opposed to turmeric, which I find too powdery sometimes. Some sautéed spring veges get thrown in and asparagus is laid prettily on top for a presentation worthy of a fancy brunch!
Super Super Bowl Foods!: Carmelised Onion Dip, Buffalo Seitan Wings with Bleu Cheese Dressing, and pizza!
Super Bowl! Yay! If you’re looking for something quick and tasty, then here are three recipes (and a link to pizza!) that won’t do you wrong. I’m a fan of the buffalo seitan myself, but everything here was devoured by vegans and non-vegans alike.
This might just be my favourite takeout adaption of all time. Don’t get me wrong—I loved my Sweet and Sour Tofu the other night—but when my flatmates ordered General’s Chicken later that evening, I felt upstaged. Throwing caution to the wind—and ignoring the fact that I’ve never had General’s Chicken—I determined to figure this one out. It’s perfect! If you have some rice and broccoli on hand, then you won’t even have to leave the house for this meal…
I finally came up with an easy, vegan (when isn’t it?) sweet and sour sauce. While prepping to make sweet and sour tofu, Ryan ran to our local bodega for a green pepper and some pineapple, which apparently all sweet and sour creations have to have. You can throw in whatever you have on hand for a super fast, scrumptious meal!