Zucchini Lasagna

INGREDIENTS 2-3 medium size zucchini 1 1/2 cups vegan ricotta cheese 2 cups veggie meat (crumbles) (cooked and seasoned) 24 oz. marinara sauce 7 oz. vegan shredded mozzarella cheese (I prefer Daiya) Dried parsley Salt (to sweat the zucchini) INSTRUCTIONS Preheat the oven to 350° F. Slice the zucchini lengthwise into thin slices. Line a bakingContinue reading “Zucchini Lasagna”

Teriyaki Grilled Tofu With Vegetables and Rice

INGREDIENTS 16 oz extra firm tofu block 2 tablespoons oil and more for sautéing 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper 1/3 cup chopped red onion 1/3 cup chopped yellow onion 4 cloves garlic (finely chopped) 1 head fresh broccoli 1/2 teaspoon garlic powder Salt to taste Pepper to tasteContinue reading “Teriyaki Grilled Tofu With Vegetables and Rice”

Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage

Sweet Potato Gnocchi INGREDIENTS 1 1/2 cups cooked Purple Sweet Potato (you can use other kinds of potatoes if you prefer) 1/4 cup vegan ricotta 1 egg (slightly beaten) 1 1/2 tablespoons vegan parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper A pinch of nutmeg 1 1/2 – 2 cups all-purpose flour INSTRUCTIONSContinue reading “Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage”

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