Vegetarian Tofu Lasagna

Now don't let the fact that tofu is in this scare you. It's delicious :

Serves 4:

> about 4 oz of lasagna noodles
> 8 oz tofu, broken up/crumbled
> 1/4 cup Parmesan cheese
> about 1 cup of chopped spinach (or more if you desire)
> about half of a 25 oz jar of marinara sauce or whatever spaghetti sauce you have in the pantry
> 1 tbsp italian seasoning

Cook the noodles normally in a pot of water. In the meantime, combine the tofu, cheese, spinach, most of the sauce, and the italian seasoning. Heat in the microwave. Lay a thin spread of sauce in the bottom of a 8x8 ish pyrex dish (or something similar). Spread a layer of the mixture. Top with a layer of noodles. Spread another layer of mix and top with another layer of noodles. Continue until all mixture has been used. Top with a final layer of noodles and sprinkle entire top with some cheese. Heat if necessary.

In the future, I will probably add sliced/diced zucchini or eggplant for extra veggie-ness. Also, if you wanna make it look interesting, try spreading the mixture in each noodle, roll the noodle, and place in the dish. Top noodle rolls with sauce and cheese.

Portobello Burger

Serves 2:

> 2 portobello steaks, warmed
> 2 gluten-free hamburger buns
> 1/2 cup spinach
> 4 oz guacamole
> 2 roasted red bell peppers (from jar)
> 2 slices of pepper jack cheese (optional)

Reheat steaks. Layer on buns with spinach, guacamole, roasted bell peppers, and cheese. Enjoy!!

I cannot tell you how delicious this is. It surprised me! Just when I thought the portobello steaks couldn't be any better, heat them up a day later and turn them into a burger and WOW!!!! So freaking good!!

Portobello Steak

Serves 4: (use two of these for the Portobello Burger recipe later :)

> 4 whole portobello mushrooms
> 1 small onion, diced
> 2 garlic cloves, minced
> 2 cups mock beef broth (I used real beef broth because I love the taste of it)
> 6 tbsp balsamic vinegar
> 2 tbsp mirin, sherry, or white wine (I used sherry cooking wine)
> 2 tsp dried thyme
> 2 tsp dried chives
> 1/2 tsp dried basil (I used a couple teaspoons of italian seasoning instead of these last three spices)

Add onion, garlic, and beef broth to a frying pan and cook for about 2 minutes, or until onions begin to golden. While waiting, remove the stems from the mushrooms. Add the remaining ingredients (with the exception of the mushrooms) to the pan and turn to medium. Stir. Add the mushrooms and cover. Cook for 5 minutes. Flip the mushrooms and cook for another 5 minutes. Add water as necessary to keep mushrooms from sticking. Plate and spoon juices on top.

Ryan and I ate these with a slice of bread to help with the texture of the mushroom (we don't eat them often). It is so savory! The flavors are so delicious.

Strawberries and Cream Oatmeal

Serves 2:

> 1 cup rolled oats
> 8 oz strawberries, sliced
> 1/2 cup unsweetened applesauce
> 1 cup unsweetened non-dairy milk
> 1/2 tsp cinnamon
> 1 tsp raw or brown sugar

Cook oats in 3/4 cup water. Stir in applesauce and milk. Top with strawberries, cinnamon, and sugar. Serve.

Creamy Chipotle Corn Soup

Serves 2-3:

> 4 ears of corn
> 1 cup of non-dairy milk (I have used both almond and oat milk and they are both delicious)
> chipotle powder to taste (I used about 1/4 tsp)

Combine half of corn, milk, and chipotle powder in blender. Puree until smooth. Transfer into a saucepan and add remaining ingredients. Heat over low. Add water/milk to thin if necessary. Serve.

Breakfast Quinoa Bowl recipe

Ingredients: (serves one person -- I just doubled everything)
> 1/4 cup quinoa
> 1/2 cup non-dairy milk (I used oat milk -- so tasety!)
> 1TBS brown sugar (feel free to use less, especially if you use sweet milk)
> drop of vanilla extract (I actually forgot to include this, but it still tasted amazing)
> 1 cup blueberries
> dash of cinnamon (optional -- tasted wonderful)

Combine quinoa and milk in saucepan and bring to a boil. Turn down to low and simmer until milk is evaporated and quinoa is light and fluffy (add milk as necessary to thoroughly cook quinoa). Add extract and blueberries. Sprinkle with sugar and cinnamon. Serve.

Sooo sweet and delicious! Ryan felt overwhelmed by the blueberries, but I thought it was delicious as it was.

I took these pics in the car, so I can't vouch for the fantastic lighting, but you get the idea.

Coming up soon: Creamy Chipotle Corn Soup!

Super easy lunch bowl

Veggie and Rice bowl recipe:

>1 packet of frozen veggies ("Steamfresh" for even more simplicity)

>1 package of sticky rice (microwavable kind)

>Teriyaki sauce (my favorite kind!)

1. Heat frozen veggies (in microwave if using Steamfresh or something similar) ~ 5 min
2. Heat rice in microwave ~ 1.5 min
3. Cover with Teriyaki sauce and eat!


It reminded me of Flame Broiler, but with an even better sauce that won't get you addicted with MSG :) This ended up serving both myself and Ryan.