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On April 11, 2012, I made my first blog post. I was inspired by words from a podcast.
Now, one year later, this blog continues to be an enjoyable endeavor. I appreciate every blog follower and visitor.
In this anniversary post, I’m still inspired by podcasts. What can I say…I listen to lots of them!
The following quote, from Vinnie Tortorich’s Angriest Trainer podcast, really sums up the FREEHEEL VEGAN lifestyle.
“Put life into living, and do it with enthusiasm!”
FREE YOUR HEELS…
Elisa at Mission Ridge
Elisa at Long’s Pass – May 2004
Can’t Telemark? Sucks to be you!
PLAY IN SNOW…
Eric at Mission Ridge – February 27, 2010
Mt Bachelor – December 26, 2009
LIVE LIFE…
Eric’s 1974 BMW – LIVE LIFE!
Eric in Kauai – May 24, 2008
Elisa at Lake Chelan Slidewaters – July 23, 2010
Elisa at Galbraith – August 27, 2011
BE SILLY & LAUGH…
Silly nephew – June 24, 2011
Silly niece – December 24, 2012
APPRECIATE THE “LITTLE” THINGS…
Wenatchee, WA – July 29, 2011
Bellatazza Coffee in Bend, OR – October 27, 2012
HANG OUT WITH A BUDDY…
Goats at New Moon Farm Goat Rescue & Sanctuary – April 16, 2010
Roosters at New Moon Farm Goat Rescue & Sanctuary – February 15, 2013
Eric makes a chicken friend in Kauai – May 8, 2011
LEND A HELPING HAND…
Member of the NMF Manure Management Team since Fall of 2008!
Eric gets some love from Opie while scooping the poop – March 19, 2010
LOVE SOMEONE…
Millie – December 5, 2011
Love them all. Eat plants!
FREE YOUR MIND. FREE THE ANIMALS…
Think about the animals. Don’t eat them!
“Put life into living and do it with enthusiasm!”
I love that quote and I love Vinnie’s podcast. But, I have a little more to add.
Yes- put living into your own life. But- also allow others to live their own lives.
To the fellow listeners and fans of the Angriest Trainer podcast:
Don’t be a “carnivorous vegan,” be an actual vegan. You can do NSNG (No Sugar No Grains) VEGAN style!
Adopt the FREEHEEL VEGAN lifestyle…and do it with enthusiasm!
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.
INGREDIENTS:
6 Lasagna noodles: Cook them partially and set aside
1 Zucchini, sliced lengthwise in 1/4″ strips
Cauliflower, sliced in 1/4″ strips
Artichoke hearts
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
Garlic powder
Crushed red pepper flakes
ASSEMBLY:
First Layer
Use a square glass pan. Spoon some pasta sauce on the bottom. Add 2 noodles. Spread vegan cheese sauce (or shreds) over the noodles.
Second Layer
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.
Freeheel Vegan 