#38 Sausages in a Blanket

Corn on the cob and a fresh salad make this seem just a little more healthy ;)

The sausages are Tofurky Beer Brats. I cut the brats in half then wrapped them in croissant dough (the kind from the can). I baked them in the oven according to the directions for the dough. They come out brown and hot all the way through. Every once in a while I'll buy the dough and stuff the croissants with different things, like broccoli and daiya cheddar or a little leftover pizza sauce and cheese....perhaps you'll see some of the other variations in the future ;)

While the sausages are baking I prep the corn and the salad. The salad is simple: lettuce, tomato and avocado. Take a wild guess as to what dressing is drizzled on top! Yes, of course you're right. It's Black Creek Dressing. I promise the next salad I post will have a different dressing!

If I had kids, I'd make them this for dinner and yell this out when it was done: Fun Fast Finger Food Forever!

#37 Lasagna w/Roasted Cauliflower Ricotta & Spinach

I haven't been this excited about dinner in a long time. Thankfully, it did not disappoint!

Before baking

Another recipe from my current fave, Appetite for Reduction.  I took a few of the variation options: sliced fresh tomatoes on top (in addition to sliced kalamata olives), sautéed mushrooms, and roasted bell peppers.   I also added a shredded carrot and a light sprinkling of Daiya cheese that I had on hand.  I've made this before with no boil gluten free noodles, but this time I used boil first whole wheat.  They were so much better.  For around 300 calories per HUGE serving (it serves 6) this is an amazing meal! It would be extra special with a side salad, but for a weeknight I felt okay just serving it with a sliced baguette.

All baked and ready to dig in!

We all adore this lasagna! The kids had second servings which is extremely rare. They didn't even ask for dessert afterwards which makes me think all of their dietary needs were met (or they were just stuffed!) It makes me so happy that they love such a veggie filled dinner. We were talking about how most colors of the rainbow were present tonight. In Roy G. Biv order: tomatoes, carrots, yellow roasted bell peppers, spinach, kalamata olives, and brown mushrooms (I used cremini aka baby portabellos), and white cauliflower. While there's no blue, we felt that brown and white made up for it!  If you haven't already purchased this cookbook, you must do so now and make this lasagna!!


There's a link right here....whatcha waiting for?!?

#36 Soup and Sandwich

A Classic Combination!

This is a perfect lunch or diner for a lazy Sunday! I used a cookbook that I haven't opened in years, Enchanted Broccoli Forest by Mollie Katzen. It's a book that I used to use all the time and just kind of forgot about. Well I'm glad I rediscovered it! This cookbook has 3 variations on how to make cream of tomato soup. I used the 3rd variation (which was oil and dairy free). The recipe called for soy mile to make it creamy. I tasted it and ended up also adding a small scoop of soy cream cheese. This soup was really easy to make and it was done fairly fast. By the time I was done with the sandwiches, the soup was ready! I love when things finish at the same time!

I brushed both sides of the bread with Earth Balance. I stuffed the inside with shredded Teese, a vegan soy cheese. Teese is my favorite soy cheese for grilled cheese. I use a big pan with a tight fitting lid for making these sandwiches. Cooking it on medium low with the lid on melts the cheese and slowly toasts the bread, making it perfectly golden! Yum!!!

#35 Meatball Subs...take 2

These are my meatball subs. I like Lynzie's better though, things always taste better when you don't have to make them ;) I purchased most of the ingredients from Trader Joe's: meatballs, sauce, rolls, and lettuce. The Daiya mozzarella and pepperoncini came from Ralph's. I know lettuce seems crazy on a hot sub but I promise, it's awesome! Ryan had them that way growing up and insisted it was yummy, so I tried it. I've been making them that way ever since! The whole family digs these sandwiches. They are quick and easy. The perfect meal to make when I don't feel like cooking.

#34 Kale Rice Bowl

The Ume Plum Vinegar is a necessity!

This is a go to meal for me when I'm tired and hungry. This rice bowl is so easy to make. It's fast and so yummy. I like to use arborio rice cooked in vegetable broth. This is the kind of rice that you use for making risotto. I cook it the same way I do regular rice I think it's a little more filling that plain white rice.

While the rice is on the stove, I cut and wash the kale. I tear the kale as I throw it into a sink full of water. This is the best way to clean your leafy greens. You'll see why when you pull the kale out and see the dirt on the bottom of your sink!

Pull out the kale and put it in a colander. Let the water drip off. Don't put it in a salad spinner you want it a little wet for later.  While the kale is in dripping, cut up a shallot (or a 1/2 onion and a glove of garlic), a tomato and an avocado. In a large pan saute the shallot in olive oil until it starts to lightly brown. Pour the kale on top of the shallot. Carefully stir it, mixing the shallot (or onion mixture) throughout. You'll hear it sizzling. Turn down the heat to low and cover. When the kale is shrunken down and softened but not mushy (5min or less) add the chopped tomato and stir. Put the lid back on and turn off the heat.

The rice should be done by now (20-30 min). Serve the rice in a bowl. Top with the kale mixture and chopped avocado. Drizzle some ume vinegar on top. Oh so yum!

I pushed back the topping to show you the rice.

#33 Greek Basmati Rice with Lemon Herb Tofu

I love this meal.  Ryan always groans when I make it but ends up really loving it.  He said it makes him mad because he wants to hate it, but can't.  Hahaha what a weirdo!


From Dreena Burton's Vive le Vegan.   I've had this book for a long time but really only make the same couple of things.  I need to explore it more.

The rice is great!  You pretty much just throw everything in the dish and bake!  One of the easiest ways to make a mixed rice I've ever experienced. Brown basmati rice ends up so creamy and buttery tasting.  Yum!  Red onion, tomatoes, kalamata olives, parsley and mint make it a party!










While the rice is cooking, I assemble the marinade for the lemon herb tofu. Yes, this is another recipe for the double batch files....ha! As recommended in the book, I mash up the leftover tofu and mix in some Vegenaise to make a delicious sandwich spread.  It's also great cold in a green salad for lunch the next day. Another thing Ryan got irritated about but ended up eating his words.  Har har...c'mon! I had to ;)

Although it isn't quick, it is easy! My daughter loves it and always finishes first.

#32 Vegan Sushi

Our First Guest Blogger: Sean Roach!!!

Sean's handmade sushi

 So as I’m sure you already know, sushi rules. And it just so happens that while thoughts of raw eel, jellyfish, and squirming octopus may come to mind, all great sushi rolls are already built on a foundation of vegan ingredients. You don’t need to eat SpongeBob’s friends and family to have a seriously amazing flavorful, delicious bite of sushi goodness!

Here’s what you need: Japanese short grain rice, rice vinegar, a dash of sugar, Nori (roasted sushi seaweed), a sushi mat, and what ever you want to put in it. I filled mine with carrot, avocado, fried tofu. All you really need are three or four ingredients max. Get wild though and don’t let me tell you what to do.

Cook your rice as follows:

1.5 cups Japanese rice + water to cook

2 Tbsp rice vinegar

1 1/2 Tbsp sugar

1/2 tsp salt

Soy Vay Teriyaki was poured across the top of one roll.

Once the rice has cooked, spread out in a bowl. Dissolve the sugar and salt into vinegar together and gently fold into the rice. Place Nori on Sushi mat, then rice in an even layer on Nori, put the goodies in and roll it up. While the Nori is very dry and brittle when you place it on the mat, the moisture from the rice alone will soften it up. Once rolled, cut with a SHARP, WET, knife. A little soy sauce, wasabi, and pickled ginger and you are good to go. I have also found that drinking beer throughout the process helps. While I know that this is not super thorough, I hope this inspires you to go for it. All the ingredients can be found in any supermarket Asian or world food section. For more info try google or you tube.



 This meal was delicious! Thanks, Sean!!!!!! XXXOOO