Before you turn up your nose, I promise this is delicious, my whole family loves it (including my toddler). It’s even Gluten Free! The only strike for this recipe – in my books – is that it does take some prep time, so I recommend making it on a leisurely Sunday or the night before to ensure maximum enjoyment.
My husband, who loves to keep me on my toes, decided to try keto a few years ago, which wouldn’t be so much of an issue if not for the following reasons:
I’ve been actively trying to get our family consume less meat (and when we do I obtain it from humane sources)
My husband is allergic/intolerant to: dairy, beans, and egg yolks
At the beginning he also decided to add “Low FODMAP” to the list of restrictions (FML!)
I came across The Essential Vegan Cookbook on a friend’s bookshelf and asked to borrow it, I have amended this recipe from the book, which was called Veggie Lasagna Rolls. It required even more effort than I am willing to give, so like many recipes, I used it as a “guideline” to format this one below.
My husband is no longer on Keto, but I still make this because everyone loves it so much. I think it would make a great dinner with some salad and garlic bread if you were hosting a group with various allergies too!
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150g plain organic silken tofu (often in a two pack – freeze the other half)
2 tbsp vegan butter
2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
For the remaining layers
1 bag of Daiya cheese (sub regular if you’re vegan-ish)
2 medium zuchinis
2 medium eggplants (I prefer Chinese eggplant for it’s thin skin and similar size to zucchini, but either will do)
880ml jar of Simply Natural Organic Tomato Basil sauce (or sub your favourite)
At least an hour before (I do this during afternoon nap), cut zucchini and eggplant in thin strips (3-4cm) and lay out on a clean tea towel. Salt both sides and cover with another clean tea towel. This will remove excess moisture. *Note* I’m lazy and think I know better, so skipped this step the first time and while it still tastes fine, it makes it a sloppy mess, so I recommend it.
Preheat oven to 400F
Combine all “cheese” ingredients in a food processor or high powered blender. Blend until smooth, it will have a slight chunky consistency, this is normal. Add a tsp of water to thin if needed, but this should be thick enough to spread. You can also do this ahead of time and pop it in the fridge until you’re ready.
In a 9×13 baking dish (I used a glass Pyrex) begin layering your lasagna starting with a layer of tomato sauce, followed by a veggie layer, then cheese, then sauce etc until you reach the top. There is no wrong way to do this!
Once layering is complete top with a full bag of Daiya cheese (or other substitute) and place in the oven.
Bake for 50-60 minutes until veggies are soft when pierced with a fork. I recommend checking at the 45-50 minute mark as all ovens run differently.
Remove from oven and let it rest and cool for 10 minutes before serving.
Serve with salad and/or your favourite garlic bread. Dish out in large portions – it’s just veggies after all! You’ll find it’s not as heavy as its classic pal with pasta.
Betcha thought I’d fallen right off the face of the earth hey? Well the truth is, after starting this blog, I quit my job and joined my (now) husband in starting a small business, and we got married. Everything else in between is a blur… but here are the pictures to prove it!
Set in the gorgeous setting of a late summer manor home called Hycroft House, our wedding was nothing short of casual elegance (that was the goal). Soft hues, mixed metallic, and a vintage vibe all came together to make the most beautiful day, and one I’m very proud of.
I did plenty of DIY, so it is my intention that I will post how-tos on those pieces in the near future, so stay tuned!
The temperatures have reached uncomfortable levels here in Vancouver, and it leaves me no choice but to consume mostly salads.
I stumbled across a yummy Meatless Monday recipe and threw in a few extras to switch things up a bit. Filling, flavourful and healthy, I present to you the Buckwheat Waldorf Salad (or something like it).
Buckwheat Waldorf Salad
1 cup (250 mL) buckwheat groats
2 cups (500 mL) low-sodium vegetable broth (or water with a stock cube thrown in)
1/2 cup toasted pumpkin seeds
1/2 cup toasted pine nuts
2 celery stalks, thinly sliced
1.5 cups (500 mL) thinly sliced red cabbage
3 handfuls of greens roughly chopped (I used a spinach/kale blend)
1 apple finely chopped
1/4 cup red onion finely chopped
2 Tbsp (15 mL) extra-virgin olive oil
4 Tbsp (30 mL) Red wine vinegar
1 tsp (5 mL) lemon juice
1 shallot, finely chopped (or the white bits of two green onions)
1/2 tsp (1 mL) black pepper
Heat a medium-sized saucepan over medium heat. Add buckwheat, shaking pan often, for about 3 minutes. Add broth and bring to a boil. Reduce heat and simmer covered for 15 minutes, pull from heat and let cool. They may look like they’re still swimming but they’ll soak all that up.
…Go away for a bit (tidy up, prep the rest, or in my case go to pilates).
Heat a skillet over medium heat. Add pine-nuts and pumpkin seeds and heat until toasted, shaking pan often.
In large bowl, toss together all ingredients. In small bowl or jar mix dressing ingredients. Toss dressing with the salad. Voila.
Goodness this recipe is good! I used it as inspiration for my own quick and dirty version for lunch! I used Italian salami and fried it with the rosemary in the same pot that I boiled the pasta in (while it was sitting in the drainer). I tossed the cooked pasta back in with a good dollop of ricotta and some pesto, S&P and voila. This is my new go-to quick dish!
It is Friday, and I took the day off work today. With houseguests on the way, I scrubbed the bathroom, counted out piles of pillows and sheets, and went to the ferramenta to get keys copied. This is our very local hardware store in Garbatella, a small one-room male bastion and treasure trove of grout, paint, tools and chatty old guys who love to give advice. They are always amused by the straniera (female foreigner) trying to explain a hardware problem in Italian. Today: “Il water perde l’acqua: penso e pieno di calcare…?” A running toilet, probably due to hard water and calcium accumulating somewhere. The ferramenta reassured me this was normal, that they would sort me out a plumber if needed to scrape out the calcium. As this may mean dismantling parts of the bathroom wall, I think this may just have to wait until our visitors have left…
I went to a Mexican wedding last November and this soup was served as a starter, I don’t know why it left such a lasting impression (considering the amount of memory lapsing cocktails I ingested). Its probably because its hearty, healthy and comforting, with a dash of nostalgia.
I sussed out a few recipes on the interwebs and mashed them together to make this easy crock pot version:
From January – June of 2014 I’ve been waiting on the arrival of 11 different babies… ELEVEN. While I may not be attending all of the baby showers for these squidgy bundles, I can be sure there will still be plenty of gift giving opportunities.
Babies need onesies, but their presentation as a gift is a little lack luster. For the little girlies, I’ll attempt the “cupcake” roll presentation, but for boys we need something more masculine, you know, like a small delicate green vegetable…
Meatless Monday, Workout Wednesday, Book Worm Wednesday, Thirsty Thursday, Fun Friday… If you ask me, alliteration is awesome, however not all of the days I mentioned would be considered “fun,” but with a little alliteration it makes a commitment something you remember and stick to.
Meatless Monday and Workout Wednesday are old faves, but in attempt to watch less TV (damn you Downton-Crack-Abbey) we’re going to spend one night a week with no tube, hence “Book Worm Wednesday.” God save us.
Ramble over, back to the recipe!
This one is VEGAN, GLUTEN FREE, DAIRY FREE, and SOY FREE… there’s enough buzz words in this thing to make it a trending topic! However, it takes a little while (1.45-2 hrs from start to finish) but I promise it’s easy; most of the time you’ll just be waiting for things to bake/cook and you can use that time cleverly by cleaning up after yourself, or if you’re like me, to start to write your blog post… Continue reading “Meatless Monday: Spaghetti Squash Quinoa Bake”→
We know we’ve been a bit behind on the posts lately, blame it on the chaos around Christmas and the regular ebb and flow of life. But I haven’t forgotten you, I’ve been snapping pictures and logging them for just this moment when I could get back, so stay tuned for some frequent posts my friends!
This one is fresh though, just finished the final recipe yesterday and I must say I’m proud! I thought ‘What if I blogged two recipes around the evolution of one whole chicken?’ Now stay with me here… what I mean is, I bought a whole chicken, made a dinner with it, and from the remains, made another different dinner. Not revolutionary, I know, but quite fun.