This is such a hearty and warming vegan lasagna, layered with butternut squash, eggplant, and summer squash, smothered in tomato sauce, and topped with a generous portion of garlic cream. Lasagna may seem like one of those complicated dishes, but it’s actually not. There are a few steps which may require some time, but the finished product can feed a good number of people and give them a main course to look forward to. I made this and a salad and it fed five of us perfectly. There wasn’t a crumb left, to everyones dismay. Pasta, lasagna, and other noodle/rice/grain dishes are so easily veganized and taste so much better with the flavors of fresh vegetables, and a clean, tangy olive oil. My vegan lasagna recipe will break everything down in detail, with pictures for you to cook with ease, and to get a rough eye in case you want to improvise. Enjoy.
I call this lavender chocolate cake a breakfast cake for a few reasons; it’s not very sweet, it’s not very oily, and it’s extremely light. The chocolate flavor is subtle and the lavender is refreshing. A slice of this goes perfect with a coffee or espresso, and a few minutes to relax and savor every bite. If you don’t have culinary lavender, then you can use almond or vanilla flavoring, but I do recommend getting some lavender at some point if you like to make baked goods. This cake is healthy and you can top it with anything you like, although I really prefer berries or sliced bananas.
Decadent, delicious, creamy, fluffy, moist. The list of adjectives could go on for this quiche. It is one of those meals that, despite how indulgent it tastes, you could eat two or three slices and still feel like it’s not weighing you down. This recipe is pretty easy, too. And, it has a very cheesy flavor from the nutritional yeast and sunflower seeds. You’ll see why this quiche can top the non-vegan quiches any day of the week.
Stracciatella is a popular, traditional gelato variety in Italy. It is a lot like chocolate chip ice cream, but smoother. Melted chocolate is poured into the churning gelato and produces long ribbons that solidify in the cold then get broken up in pieces. Here is my nice cream version, and it only takes a few minutes to prepare, has no sugar, and no need to melt chocolate (unless you like), we’re just going to use cacao nibs. It tastes so much like the stracciatella in Italy due to the shreds of cacao that are in every bite.
Experimenting with different pesto ingredients is my specialty. Tomato walnut pesto is creamy, rich, succulent, raw, low in oil, high in healthy fats from the walnuts, and spreads beautifully on sandwiches, over pasta, and as a dip. I love this pesto so much and I always run out of it too fast. It takes a minute to make…let’s start now.