I know we’ve all been there. A certain is in aroma in the air, and all of a sudden, in comes the grand idea to make a hearty Mexican meal. After a few minutes of mental conversation, you decide you really want enchiladas, but you just don’t have the patience. Well, I’ve got the recipe for you!
Enchilada lasagna has all of the flavor and goodness of regular enchiladas but only 10% the hassle. I absolutely love this recipe because it’s simple. You sauté a few ingredients, you create layers, and you pop it in the oven. Simple! So simple in fact, it’s become one of my go to meals when I’m having company over. I’ve cooked this vegan meal for so many omnivores who are down right shocked that it is completely satisfying without any animal products.
Still not convinced? It tastes just as amazing, if not even better, as leftovers! Give it a try and let me know what you think.
Cheers & happy eating!
* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Vegan Enchilada Lasagna Redux”
I was in the middle of a Target run and recently had a cart stopping experience. I saw Thomas PIZZA BAGELS! And they happen to be vegan. Who doesn’t have fond memories of making pizza bagels in college? But now, the bagel is already preseasoned to get the pizza party started. Start your week off right with the perfect scrumptious lunch or late night snack!
- 1 Thomas Pizza Bagel
- ¼ cup pizza sauce (I used Muir Glenn’s)
- ¼ cup Daiya mozzerella cheese
- Preheat the oven to 375 degrees F.
- Place the two halves of the pizza bagel on a baking sheet.
- Spread the pizza sauce evenly over the insides of the pizza bagel halves.
- Sprinkle with Daiya and whatever additional topping you like.
- Try green peppers, onion, or basil!
- Cook for 10 minutes or until the cheese is melted to your liking.
These are on shelves for a limited time only so go get some while they last!
Happy superb-owl day. 🙂 Do you have a party planned? Need ideas for appetizer inspirations? How about making avocado jalapeño wontons or broccoli cheddar potato skins? I’m going low key this year and making nachos with vegan cheese.
If you’re like me – you waited until the very last minute to go grocery shopping. Luckily, I scoured the internet to find the best coupons and rebates to help you save during your ‘down to the wire’ shopping trip.
Happy shopping (& eating)!
PS – As always, in case you missed them, check out my top ways to save and other recent savings posts. Continue reading “February Savings: Earth Balance, Califia, & more!”
We’re well into soup season so I wanted to share my quick and easy hearty vegan chili recipe. There is nothing better than sitting down with a big, comforting bowl of chili on a bitter cold evening. And it is certainly cold in Cleveland!
This recipe calls for a few pantry staples, as well as some easy to find produce. I recommend making a big pot of this chili on Sunday or Monday and eating it throughout the week. This recipe keeps for about 7-10 days, and it tastes just as good as leftovers!
It’s so easy – just chop, sauté, and simmer your way to a delectable vegan chili. Give it a try and let me know what you think!
Happy cooking! Cheers!
Jocelyn Continue reading “Recipe: Hearty Vegan Chili”
Imagine, it’s a Sunday morning. You’re hungry. You don’t want to get ready and stumble around your kitchen to prepare a meal. So what do you do? You put some pants on and goto brunch! If you’re in Cleveland, there is no shortage of amazing places to eat brunch — even if you’re vegan!
I recently went to brunch at Townhall on W. 25th St.for the first time. Townhall is a popular bar and restaurant in a ‘hip and up and coming’ area of town, on the same block as the historic West Side Market. Their menu is full of designated vegetarian, vegan and gluten-free options and includes a variety of local ingredients. As an added bonus, the restaurant is in an old renovated warehouse space and is warm and welcoming with open brick walls and a cozy patio! Continue reading “Restaurant Review: Townhall, Vegan Brunch!”