Vegan Mexican Lasagna

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We’re finally doing it!!!!

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We are MOVING, people!!!

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Well, God willing. Until we’re in the giant truck on the road I won’t believe it’s happening.

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We’ve known we were moving to Colorado for over a year and have been anticipating it ever since. North Carolina has been a delight and all, but we are nomads in need of a change of scenery! We’ve literally been packing for months in the hopes we would get out of here sooner than later. I forget what it’s like to not have to shimmy around boxes to get around. I also have been wearing the same 6 outfits for a month, but I’m not sure if that’s because clothes are packed or I am lazy and only fit in 6 outfits right now.

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Also, I am ready to escape the suffocating heat and humidity. Ask me again in 6 months how I enjoy the snow.

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 6-8 corn tortillas
  • 2 cups of brown rice, cooked
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 can of diced tomatoes
  • 1/2 cup of frozen corn
  • 1 can of diced green chiles
  • 1 cup of enchilada sauce
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 2 minutes
  • Add chili powder + cumin + smoked paprika + S+P, cook another 1-2 minutes
  • Add the beans + tomatoes + corn + chiles, cook for 1-2 minutes
  • Add enchilada sauce + remove from heat
  • In a greased baking dish, lay a couple of tortillas, can rip them into shapes to cover the entire bottom
  • Add a big ole scoop of bean mix + spread evenly
  • Add rice evenly
  • Top with more bean mix
  • Top with rest of tortillas
  • Top with remaining bean mix
  • Bake for 25 minutes
  • Remove + serve warm with cilantro
  • Cut off a giant square + go to town on your carb fest

Vegan Zucchini Lasagna

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I am getting too adventurous for my own good.

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This weekend, I stayed in an AirBNB………………..while the owners were home. *GASP*

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Garr & I went to Portland for the weekend. I put him in charge of finding our shelter. When will I learn?

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He finds this place. He’s really jazzed. Shows me pix & is all, “It’s only like $90!” My only request when partaking in this archaic form of overnight stay is to have the place to myself. I do not want to run into Mrs. Gladstone as I’m headed to tinkle. Not happening. He’s all, “Yeah, we definitely have the place to ourselves.” Please take a guess as to whether he was correct.

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Did I mention it was a basement?

 

 

P.S. The owners were the sweetest people ever & the basement apartment was super chic and remodeled. 5 stars. I am a drama queen for the sake of drama. Love me.

 

 

 

Time: 2 hours (prep + cooking) | Serves: 4

Ingredients:

  • 4-5 zucchini squash, sliced in thin ribbons
  • 1 jar of your favie marinara sauce
  • 3 cups of raw almonds
  • 2-3 tbsp. of nutritional yeast
  • 1/2 cup of fresh basil, plus more for serving
  • 1 tsp. of dried oregano
  • 1/2 tsp. of crushed red pepper
  • Juice of 1/2 a lemon
  • 1/4 cup of olive oil
  • S+P, to taste

How to:

  • Soak almonds in very hot water for one hour, drain
  • Preheat oven to 375 degrees
  • In a food processor, pulse almonds until very fine
  • Add nutritional yeast + basil + oregano + crushed red pepper + lemon juice + S+P
  • Process on low + add in olive oil
  • Process until well combined
  • Pour some marinara in the bottom of a baking dish
  • Add a layer of zucchini noodles
  • Spread some of the almond cheese – it’s not super spready so I crumbled + flattened it!
  • Repeat until all zucchini is used
  • Cover + bake for 45 minutes
  • Remove cover + bake another 15 minutes
  • Serve hot with fresh basil or parsley
  • Scoop up handful + rub generously on face + let the almond crumble exfoliate your pores

 

 

Adapted from here!

http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

Lasagna Roll-Ups

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I want to win a competition.

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I don’t excel at any one activity so I’m not sure what kind of competition I should enter. I just want to beat other humans at something.

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It’s this darn CrossFit competition my husband had me watching. You’d think it would inspire me to exercise, but it really just made me want to be better than everyone at an activity.

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Just once I’d like to run through a finish line with my head & fists held high. I was blessed with a competitive spirit yet no actual talents. What is this about???

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I need someone to create a cheesy noodle snack-making competition so I can run you all into the ground.

 

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of whole wheat lasagna noodles
  • 3 cups of ricotta cheese
  • 1/4 cup of mozzarella cheese
  • 1 tbsp. of parmesan cheese, shredded + more for serving
  • 1 egg
  • 1 cup of spinach
  • 1 jar of tomato sauce
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 375 degrees
  • Cook noodles to al dente + drain
  • In a bowl, combine ricotta + mozzarella + parmesan + egg + spinach + crushed red pepper + S+P
  • Pour a little of the sauce in the bottom of a baking dish
  • Lay noodles out + spread some of the cheese mixture onto each
  • Roll up + arrange seam side down in the baking dish
  • Cover with remaining sauce
  • Bake for 23-25 minutes
  • Serve hot + top with some parmesan
  • Shove 3 roll-ups in your mouth + smile big