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This is a quick vegan lasagna I whipped up tonight. My goals were:
- to use up some lasagna noodles I’ve had in my pantry for a long time.
- to use fewer noodles, to substitute vegetables (zucchini and cauliflower) for some noodles.
- to use a packet of Road’s End Organics Cheddar Style Gluten Free Chreese Sauce Mix that I had in the pantry.
6 Lasagna noodles: Cook them partially and set aside
1 Zucchini, sliced lengthwise in 1/4″ strips
Cauliflower, sliced in 1/4″ strips
Make 1 packet Road’s End Organics Cheddar Style GF Chreese Sauce Mix
OR use some Daiya Cheddar Style or Mozzarella Style Shreds
OR make some vegan cheese sauce from a homemade dry mix (i.e. recipes in The Ultimate Uncheese Cookbook, by Jo Stepaniak)
1- 26 oz jar pasta sauce
1 C Italian Mushroom Saute
Italian seasoning blend
Crushed red pepper flakes
Use a square glass pan. Spoon some pasta sauce on the bottom. Add 2 noodles. Spread vegan cheese sauce (or shreds) over the noodles.
Set some zucchini slices, cauliflower slices and artichoke hearts on top of the cheese. Spoon some Italian Mushroom Saute and pasta sauce over the vegetables.
Repeat the layering process 3 times. Spread the remaining pasta sauce on top, then sprinkle with Italian seasoning blend, garlic powder and crushed red pepper flakes.
Line the bottom of the oven with a piece of foil to catch any bubbly overflow.
Bake at 375 degrees, covered for 35 minutes. Continue baking uncovered for 25 minutes, to evaporate excess moisture. Turn off the oven, crack open the door and let it rest in the oven for another 10-15 minutes.
Makes 4 servings.
Thank YOU– for making your lasagna without meat and dairy.
Have you ever been to a typical North American “ski-in, ski-out” village? Vegan-friendly dining isn’t the first thing that comes to mind.
If you look around the village at Big White (and elsewhere), it’s obvious that every restaurant serves up meat, meat, and more meat. It’s exasperating and depressing.
“Vegetarian” doesn’t necessarily mean “veganizable.” It’s typically code for cheese, cheese and more cheese.
Vegan skiers, don’t despair. You can have a perfectly powder-licious ski experience and find some great vegan grub at the same time. All it takes is a little sleuthing.
Here’s the on-mountain restaurant listing for Big White.
Our trip to Big White was short (3 days). If we stayed longer, there are other places we would also try. Next time!
Check out where we did eat (and drink!)…
BEANO’S COFFEE PARLOUR
LOTUS LOUNGE – THAI CUISINE
(Don’t forget to request “no fish sauce” when dining at Thai restaurants.
Expect the food to be spicy, so speak up if you want the heat turned down.)
Vegetable Thai Spring Rolls:
Mixed Vegetables in a vermicelli wrap, fried golden, served with sweet and sour plum and tamarind sauce.
Thai Yellow Curry:
Thai yellow curry in coconut milk with potato, onion, carrots and pineapple
Black Bean Tofu:
Tofu with bean sprouts, garlic and fresh chilies in a black bean sauce
SANTÉ BAR – APRÈS-SKI
Muddled cucumber, lime, black pepper, gin and soda
I (unintentionally) had a green drink theme going on for St Patrick’s Day weekend.
The steamed edamame was green, too. And it was addicting!
Veggie Pizza, no cheese (substitute extra sauce and another topping for the cheese)
For tips on eating vegan breakfast in your hotel room, see the previous post, “Ski Breakfast & Morning Powder.”
I’d like you to meet my buddy, Opie. Opie is a wether (castrated ram) who lives at New Moon Farm Goat Rescue & Sanctuary.
When I volunteer at the rescue on Fridays, Opie is usually eager to rub his head against my thigh for as long as I’ll let him. This is okay when I wear pants, but in the summer I have to tell him no. His wool is just too abrasive against bare legs!
Like the ocean– I’ve learned to “never turn my back” on Opie. If I do, he’ll run up and try to butt me in the rear. If I do turn my back– and then see him running toward me– all I have to do is turn around and put my hand out. He stops right in his tracks! Opie could do some damage to me if he wanted, but the truth is, he’s just a lover. Enjoy these pictures of my fluffy friend.
Opie is safe, but too many of his brothers and sisters are not. Here are some ways that you can help:
- Don’t eat sheep (lamb, mutton).
- Don’t eat cheese made from sheep’s milk.
- Don’t buy items made from wool. Learn more about the wool industry.
- Don’t buy personal care products that contain lanolin. Don’t buy products tested on animals.
- Learn about vegan sources of Vitamin D (that don’t contain lanolin). Buy Vitashine Vegan Vitamin D3 or Global Health Trax Plant Based Vitamin D3.
- Go VEGAN.
This restaurant in Stanwood needs a LOT of help in the “veganizing” department. (Check the online menu to see for yourself )
However– I dine here from time to time with my non-vegan family. Fortunately my husband and I always end up satisfied with our vegan meal.
We order the large vegetarian pizza. We prefer to substitute spinach for the mushrooms and we ask for artichokes instead of the cheese. Our colorful pizza always elicits comments, such as…
“THAT LOOKS GOOD!”
Yes, it does. It tastes good, too! We never take leftovers home.
Despite eating half of the pizza…
…without that huge brick of cheese and meat in the belly, I always leave the restaurant feeling satisfied but still light and energenic!
Why don’t YOU try a vegan pizza today?
Without question, my all-time favorite childhood meal was my mom’s manicotti. It was one of my first meals: my mom pureed it and fed it to me when I was a baby. I grew up a typical omnivore. I loved cheese!
Unfortunately, the manicotti from my childhood features not much more than sauce and noodles with cheese (cottage), cheese (mozzarella) and more cheese (parmesan). It also has egg in it. Not vegan!
After I went vegan, I set out to veganize my mom’s manicotti. I think I did a pretty great job! This recipe is my own except please note that the Powdered Cheez Blend is not my recipe (I forgot where I got it from).
Saute in 1-2 T OLIVE or COCONUT OIL:
4 chopped SHIITAKE MUSHROOMS
about 1/4 of an ONION, chopped
several cloves GARLIC, minced
about 1/3 of a bunch of SPINACH, chopped
4 SUN-DRIED TOMATOES, chopped (oil-packed or dried & re-hydrated)
2 T ITALIAN SEASONING blend
1 T DRIED PARSLEY
1/2 t FENNEL SEEDS
1/4 t CRUSHED RED PEPPER FLAKES
Remove from heat then add 1/2 T BALSAMIC VINEGAR and set aside.
With a fork, crumble 1/2 a block (7 oz) of drained FIRM TOFU.
Heat 1/4 C of POWDERED CHEEZ BLEND (see recipe below) in 1/2 C water in a small saucepan until it thickens, then remove from the heat. Combine the tofu & this cheez sauce.
Set aside about 1/2 a package of DAIYA MOZZARELLA STYLE SHREDS.
In a large bowl, combine the sauteed veggies, the tofu/cheez sauce blend, and the Daiya.
Stuff filling into 1 pkg MANICOTTI NOODLES and add stuffed noodles to a 9”x13” pan.
To ‘clean’ the bowl that had the filling mixture in it, add the sauce ingredients: 1-25.5 oz JAR SPAGHETTI SAUCE, 1-14.5 OZ CAN DICED TOMATOES, and 1/4 cup water. Add sauce over the noodles.
Bake covered at 400 degrees for 45 minutes, then 5-10 minutes uncovered. Wait 10 minutes before eating (that’s the hard part!)
POWDERED CHEEZ BLEND
Process the following in a food processor until finely ground:
3/4 C raw cashews or almonds
1/2 C rolled oats
1/4 C raw sunflower seeds
1 C nutritional yeast flakes
2 T arrowroot
2 t dry mustard
1-2 t garlic powder (I use the lesser amount of garlic & onion, and I use less salt, too)
1-2 t onion powder
2 t sea salt
1 t paprika or chili powder
Store in fridge for up to 2 months. To prepare sauce, whisk 1 part blend to 2 parts water or non-dairy milk in a saucepan, medium heat until it thickens, 2-3 minutes.