Vegan Lasagna

I’ve peaked!

There is nowhere to go but down from here.

And I’ve accepted my fate.

I saw the Jonas Brothers in concert this weekend. With my best friends. At Red Rocks. I recognize the first part of this might be considered, by some, to be a nightmare. But when you are a millennial who grew up listening to their CDs on repeat and trying to relate your dull, suburban life to that of every single song, it’s truly a dream come true. I practically wore a graphic, fitted tee of Joe’s face under all my clothes to high school for crying out loud. I’ve been waiting for this for as long as I can remember. Most obviously, they did not disappoint. Despite being the oldest people there minus the moms who drove their adolescent daughters there, it was magic. Joe took his shirt off and kissed Sophie Turner and we all chanted Kevin’s name giving him the recognition that beautiful man FINALLY deserves. What more could I ask for?

My only regret is not splurging on better seats so their sweat would fling on me.

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

Ingredients:

  • 12 lasagna noodles
  • 1 zucchini, chopped
  • 1 package of white or cremini mushrooms, chopped
  • 1 red bell pepper, chopped
  • 12 oz. package of frozen spinach
  • 1 package of extra firm tofu
  • 1 cup of hummus, whatever flavor you’re digging
  • 1/2 cup of nutritional yeast + more for serving
  • 1/4 cup basil + more for serving
  • 2 jars of marinara sauce
  • 1 tbsp. of olive oil
  • 1 tbsp. of Italian seasoning
  • 1 tsp. of garlic powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 350
  • Cook noodles to al dente
  • Meanwhile, wrap tofu in a clean kitchen towel + place something heavy on top, let drain for 10 minutes
  • Heat olive oil in a skillet over medium heat
  • Add zucchini + mushrooms + bell pepper + S+P, cook 8-10 minutes
  • Add spinach + cook another 5 minutes, remove from heat
  • Crumble tofu into a bowl + add hummus + nutritional yeast + basil + Italian seasoning + garlic powder + crushed red pepper + S+P, mix well
  • Pour some marinara in the bottom of a baking dish + layer 3 of the noodles + ricotta mix + veggies + marinara
  • Repeat until all ingredients are used up
  • Cover with foil + bake for 30 minutes
  • Remove foil + bake another 5 if you want a little crispness on the edges
  • Serve warm with basil + more nutritional yeast
  • Take a slice to a friend along with a copy of your favorite Jonas Brothers CD and ask if you can rock out together

Adapted from here!

Vegan Tik Tok Pasta

I haven’t left the house in over 3 weeks.

Unless you count walking to the mailbox or rolling the trashcans to the curb as “going out.”

I have to take Lulu to the doctor tomorrow and I’m genuinely concerned my car won’t start. Or that I will have forgotten how to drive entirely.

I’m the biggest homebody I know, but even this is a record for me, I think. Honestly, I’m impressed with myself. How many people can stay sane in the same box for three weeks? This takes a level of introversion not many understand. But even I, the queen of making up excuses to avoid social interaction, is looking forward to getting out. Like, I’m even going to treat myself to lunch to mark the occasion. Who knows, maybe I’ll go get a COFFEE, TOO!!!!! Let me and Lulu loose and you just don’t know what is going to happen.

OK, but seriously, I am a little nervous I’ve forgotten how to drive.

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

Ingredients:

  • 1 package of pasta
  • 2 pints of cherry tomatoes
  • 1 package of extra firm tofu
  • 1/2 cup of raw cashews, soaked over night or boiled for 30 minutes
  • 1/4 cup of nutritional yeast
  • 2 tbsp. of apple cider vinegar
  • 1 tsp. of garlic powder
  • Juice of 1/2 a lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • In a food processor, combine tofu + cashews + nutritional yeast + apple cider vinegar + garlic powder + lemon juice + S+P, blend until smooth
  • In a baking dish, add tomatoes + olive oil + S+P
  • Scoop vegan tofu feta on top of the tomatoes
  • Bake for 35 minutes or until tofu feta is starting to brown + tomatoes burst
  • Meanwhile, cook pasta according to package directions, reserving about 1/2 a cup of pasta water in case you need it
  • Pour cooked pasta on top of the baked tofu feta + tomatoes, stir to combine
  • Add pasta water if you want to thin the sauce a little, but not necessary
  • Top with basil + S+P
  • Serve warm
  • Show the kids how hip you are with your new Tik Tok trend pasta and then threaten to create your own Tik Tok after Googling what Tik Tok is

Eggplant Parm Pizza

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I am a zombie.

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I am walking around with glazed over eyeballs, ragged breaths and outstretched arms looking for my next victim.

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By victim, I mean plush object to cuddle and nap with for 23 hours.

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I just returned home from a long work conference where I had, on average, 4 hours of sleep each night. I am fully grown adult who needs at LEAST eight hours of beauty rest to even look and act like a human being. Nine is preferable – I find the extra hour adds just the faintest glow to my complexion. By the end of the week, I was struggling to form sentences and conceal the bags under my eyes. At one point, I was going down an escalator and saw some folks I needed to connect with coming up & I proceeded to practically bark at them….but also stutter?? Like, I tried to get my point across, but the combination of no sleep and the moving staircase I was on made it tricky. Another time, I found myself riding the escalator up, only to ride it back down immediately because I forgot something, and then do it all over again. The passersby found it amusing at least. I came home and fell asleep during yoga, so really doing well on fitness goals, too.

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Now why did I think it was a good idea to plan a vacation immediately after this requiring me to get up at 3:00am for a flight????

 

 

Time: 1 hour (prep + cooking) | Serves: 2 pizzas

Ingredients:

  • 2 cauliflower crusts
  • 1 eggplant, peeled + sliced in 1/4 inch thick discs
  • 1 cup of tomato sauce
  • 1/2 cup of raw cashews, soaked overnight
  • Juice of 1 lemon
  • 2 tbsp. of unsweetened almond milk
  • 1/2 of a block of firm tofu, water drained
  • 1 tbsp. of ground flax seeds
  • 1/2 tbsp. of all-purpose flour
  • 1 cup of panko
  • 1 tsp. of italian seasoning
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Olive oil spray
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • Place eggplant rounds in a colander + sprinkle with salt, let drain for 20-30 minutes
  • Meanwhile, pulse cashews in food processor
  • Add lemon juice + tofu + S+P, process on high + slowly add in milk until smooth
  • Adjust seasoning to taste and place in fridge until ready to use
  • Meanwhile, combine flax seeds + 1/3 cup of water in a bowl, set aside for 10 minutes
  • Add panko + Italian seasoning + oregano + crushed red pepper + S+P to another bowl
  • Dredge eggplant disc in flax egg, then panko, place on a sprayed lined baking sheet, repeat with remaining dics
  • Bake 30 minutes, flipping once in the middle of cooking
  • Spread the crusts with tomato sauce + top with eggplant slices + tofu ricotta
  • Bake another 10 minutes
  • Serve warm with basil
  • Fold a slice like a lil pizza boat + swim it right down your cavernous gullet

 

Adapted from here!