Easy Vegan Lasagna

vegan lasagna

Guys, I think this is my first vegan lasagna! I made an http://florafoodie.com/2013/09/weeknight-enchilada-lasagna.html">enchilada lasagna (crappy pictures on that post, but I promise the lasagna is delish!), but this is my first “classic” lasagna. I asked Preston for a dinner request and he voted lasagna. Which turned out perfect because I was already planning some vegan ricotta for cheesy artichoke calzones.

vegan lasagna

I didn’t really intend to post this recipe, but I really do want to keep making my life easier by posting my everyday meals and life and whatnot (not just things I’ve deliberately planned and made and photographed for the blog!) I’m glad I grabbed my camera and started taking pics “just in case,” because this turned out absolutely incredible. It doesn’t look like much, but oh man is it a fantastic comforting meal. Perfect for those nights that are starting to feel more like fall than summer!

vegan lasagna

We wound up going for a 20+ mile bike ride on Sunday and toward the end I was getting pretty tired and just kept saying “lasagna lasagna lasagna” to motivate me through. I walked in the door and headed straight for the leftovers ;)

easy vegan lasagna

serves 8
15 lasagna noodles, cooked al dente
2 C marinara sauce
2 vegan Italian sausages, sliced or crumbled
2 C frozen mixed vegetables, thawed
1 1/2 C vegan ricotta
1/4 C sun dried tomatoes, thinly sliced or chopped
1 1/2 C Daiya mozzarella shreds
1/2 C panko bread crumbs

Preheat oven to 375 degrees.

Mix marinara with sausages in a bowl and set aside. Mix vegetables with ricotta and set aside.

vegan lasagna

Spray cooking spray on the bottom of a 9×13 baking dish. Pour enough marinara in the bottom just to thinly cover the bottom. Add one layer of lasagna noodles. Top with the ricotta mixture. Add another layer of lasagna noodles.

vegan lasagna

To help your lasagna stand after you cut it, layer the noodles the opposite direction as your first layer. So if you put your first layer the long way down your pan, cut the noodles to fit the short side of your pan and add them that way. The cut off pieces will work just fine for the top, mosaic-style.

vegan lasagna

Top noodles with most of the marinara mixture. You just want a little bit left over to spread a thin layer on top of your next layer of noodles. Add the last layer of noodles and a very thin layer of the remaining marinara. Top with sun dried tomatoes, then Daiya, then bread crumbs. Spray the top with cooking spray and bake for about 30-45 minutes (if most of your ingredients were warm to start with, it will be more like 30 minutes. If they were cold and refrigerated, it will take 45) until everything is warmed through and the top is golden brown.

I will most definitely be making this all during the fall and winter months to come! Can’t wait for more comfort food! Plus this was really a whole lot easier than I expected to get together.

Nutrition facts per serving: Calories: 448; Calories from Fat: 78; Total Fat: 8.7g; Saturated Fat: 2.2g; Sodium: 626mg; Total Carbohydrates: 74.2g; Dietary Fiber: 10.5g; Sugars: 9.1g; Protein: 17.7g

Glazed Doughnut Cordial

glazed doughnut cordial

Yes, you read that right. A cocktail that tastes like a glazed doughnut. A two-ingredient tiny adorable cocktail to sip on :)

After discovering the beauty that is my guava st. germain cocktail, I quickly found myself out of St. Germain and ventured to Total Wine to pick up some more :) An employee there saw me browsing through all the sweet liqueurs and pointed one out to me that he claims is life-changing, and that I should try it. Pour it in margaritas, sip it over ice, or float some cream on top for a simple little dessert cocktail. Continue reading

Weeknight Favorite | Indian Soy Curl Curry

Indian Soy Curl Curry

Last week on a day that I didn’t really feel much like cooking, I threw together this fast dinner that turned out just spectacular! I love those meals you don’t expect a ton from that wind up being phenomenal.

This is mostly a store-bought meal. Pre-made curry simmer sauce, soy curls, coconut milk, quinoa, onions and frozen veggies. That’s all you need! Plus it’s plenty fast for an easy weeknight go-to meal.

Indian Soy Curl Curry

indian soy curl curry

serves 4
2 T vegetable oil
1/2 C chopped onions
2 C frozen mixed vegetables
1 C soy curls, rehydrated (measure 1 C dry, then rehydrate in hot water)
1/2 C Indian curry simmer sauce
1 15-oz can light coconut milk

Heat vegetable oil in a large nonstick skillet over medium heat and add the onions. Saute a few minutes until turning translucent. Then add veggies and soy curls and toss to thaw the veggies and lightly brown the soy curls. Add the simmer sauce (you could sub with 2T curry paste instead!) and coconut milk and simmer for 5 minutes until everything’s hot and the soy curls have absorbed the sauce.

Indian Soy Curl Curry

Serve over quinoa or rice (something you can set in a rice cooker and ignore is perfect for a weeknight!) I also served it with one of Trader Joe’s new little flatbreads called Four Uttapam with Coconut Chutney.

Enjoy!

Nutrition facts per serving: Calories: 182; Calories from Fat: 123; Total Fat: 13.6g; Saturated Fat: 6.5g; Sodium: 66mg; Total Carbohydrates: 12.4g; Dietary Fiber: 2.7g; Sugars: 3.7g; Protein: 5.2g

Recipe Review | Pinto Pecan Fireballs

pinto pecan fireballs

One quick disclaimer for this new series: I want to be careful when reviewing recipes not to (a) violate copyright laws or (b) offend awesome authors whom I respect! Being a lawyer, I naturally looked up copyright laws before I started blogging so I know I won’t violate them, but the offending people part still comes into play… for recipes that are straight from a book and aren’t posted online anywhere, I’m not always going to give you the whole recipe, especially when I’m making several recipes out of the same book. I’ll try to reserve that for the ones that you absolutely must make! For other recipes, I’ll give you the gist. I’m hoping it will inspire the creative types to get in the kitchen and make something similar, and it will inspire the non-creative types to go buy an awesome cookbook :)

I will make sure to focus on recipes that came from the interwebs so I can link to them…. (like my cheesy artichoke calzones review from last week!)

pinto pecan fireballs Continue reading

WIAW

Hi, guys! Happy hump day :)

This week has been super uneventful so far, so I’m just getting straight to the food! Here’s what I’ve been eating lately – at least that I managed to get pictures of… not enough food pics on my phone this week (and somehow it’s mostly the unhealthy food from the week!)

WIAW

WIAW

Smoothies galore | If you follow me on Instagram, you may have noticed that I’ve been a little smoothie-obsessed the last couple weeks. Every time I start making smoothies for breakfast, I can’t stop! :-D Lots of little recipes on my Instagram!

WIAW

Chocolate Coconut Water | Another yummy drink I forgot how much I love!!! Why did I only buy two?!?!

WIAW

Mongolian BBQ | Check out that steam!!! Love a build-your-own Mongolian BBQ joint! :)

WIAW

Friday breakfasts | You’ve seen a lot of Café Bernardo breakfasts here because that’s where I eat most Fridays after my Toastmasters meetings. I’ve recently switched from oatmeal to granola with soy milk. Soy cap on the side :)

WIAW

Bread | Oh sorry, that was a whole veggie sandwich. Don’t get me wrong, the veggies and guac spread inside were great but all I remember is the bread. This was incredible focaccia. Making my own at home just became a really big priority in my life.

WIAW

Doughnuts! | Preston and I decided that the first Sunday of each month will now affectionately be known as Doughnut Day. We both love those fried goodies, but need to learn a little self control so we’re putting them on a schedule. We scoured local doughnut shops and picked the one that also makes fresh pressed green juice! The doughnut isn’t vegan though…. shhhh, don’t tell the vegan police! ;) Doughnut Day may or may not have been the motivation for the 20-something mile bike ride I mentioned we took on Sunday….

WIAW

Pierogi! | Homemade. Plus gravy. Amazing.

WIAW

Chevy’s feast! | Mexican mule + tortillas + guac + salsa = happy Leslie.

WIAW

Strawberry Guava Margaritas | Perfect for Friday happy hour! Recipe for two: 2 C frozen strawberries + 1 C guava juice + 1/4 C tequila + big splash triple sec + squeeze of lime juice. Blend up and pour in salted glasses!