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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.”