This recipe was my attempt at using some Tofutti Ricotta I had in the house as well as making a “healthier” lasagna. It was ok, but sadly not one I will make again in the future. Just not good enough to repeat.
Continuing with my new obsession with making the perfect vegan breakfast, this recipe was super simple and delicious for your morning meal for the week. I once again found myself with some leftovers in the house, in particular kale and sweet potatoes (as I had made my famous sweet potato and kale pizza earlier in the week). So I decided to throw this recipe together and make some tasty breakfast for myself and the veganaut this week.
This recipe was one that I veganized and made on a whim this week, an boy was I glad I did!
This folks was a meal that made me feel excessively unhealthy, but I enjoyed every bite. Vegan nachos….mmm…mmm…good!
Greetings veganites- I experimented with a new recipe this week, one using vegan seafood. I will comment that so far my experience with vegan seafood has been a little lack-luster. That being said, when it comes to vegan fish I find that leftovers the next day are always better, giving the fake fish more time to marinade in whatever sauce you made. That was definitely the case for these vegan fish tacos.
Doing some reminiscing today: this recipe was the first meal that I made Lilith, and it’s crazy to think of how many meals we have already made together since, plus how many more we will make in our future. This is a recipe I am quite proud of, and the added BBQ sauce as per Lilith’s request was a great addition to the recipe.
Breakfast is the most important meal of the day, and I am slowly helping Lilith realize this. Of course, one of the best ways to get her eating a healthy, hearty breakfast is to cook a delicious meal for her, which I am always happy to do. This quiche was a recipe we modified together that I made for her birthday. And as Lilith has probably mentioned, I have learned her favorite additives to everything are BBQ sauce and avocado, so this dish came with a healthy side of both.
The veganaut and I are on a roll this week! Here is another borrowed recipe from one of my favorite bloggers out there: Vegan eggplant and pine nut rolled lasagna courtesy of VeganYumYum. I had asked the veganaut the other night what was an ingredient he wanted me to cook with, and his answer was pine nuts. A fine answer indeed if you ask me. So I made this tried and true recipe for him which as always was a hit.
Lilith here: still recovering from ACL surgery (will be for the next 6 weeks) but had a delicious recipe to share with you all. I won’t be as mobile in the kitchen as usual, but thanks to the Veganaut’s help we will still be bringing you mouth-watering recipes during my 6 weeks of being laid up in the house.
While she might not want to admit it, Lilith is currently recovering from ACL surgery and is a little less mobile and functional than always. Of course that has given me even more excuses to try new vegan foods for the two of us and help her heal. She introduced me to one of her older cookbooks to tackle a chowder, and it turned out just right. Rather then chicken noodle soup for the soul, our “Vegan Corn Chowder To Heal The Torn ACL” was a delight for us both.