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’m Italian, and I love pasta. However, I try to limit the amount of carbs I eat throughout the week so I tend to save some of my favorite Italian meals for special treats and holiday dinners. I usually make a hearty vegan lasagna for Christmas dinner, but this year I have been planning to make vegan stuffed shells. Continue reading “A Vegan Holiday: Recipe Stuffed Shells”
So this week I decided to adapt another recipe from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck. (Read my review of the Chick Pea and Dumpling Soup here). I’m Italian so of course I’ve had my fair share of wedding soup. However, I don’t think I had tasted it since I stopped eating meat years and years ago. After enjoying this recipe, I can say that I missed that flavor! It’s warm, a little salty, and completely satisfying on chilly evenings.
The soup is basically a mix of cannelloni bean ‘balls,’ orzo, kale, celery, carrots, onion, spices, and vegetable broth. Simple as that! Below you’ll find my adapted version of the recipe, as well as, as my commentary on making this dish. Enjoy!
PS – Check out Thug Kitchen’s newest cookbook, “Thug Kitchen Party Grub: For Social Motherf*ckers.”
Continue reading “Recipe Review: Vegan Wedding Soup”
I hope everyone is keeping warm & cozy. Is it sad that I was excited when the low for the day was 0 degrees? Because you know that’s not a negative number!
Anyway, the cold got me in the mood for some hot tea, and I decided to break out my Red Rose Tea Simply Indulgent collection. My favorite flavor is “Lemon Chiffon.” For some reason it tastes strikingly similar to a Girl Scout cookie I used to enjoy in the ’90s – the “Lemon Pastry Cremes.” Seriously, try it for yourself!
By the way, have you heard the news? Both Girl Scouts bakeries are now making their Thin Mints vegan. No more searching for the right bakery or ordering cookies on ebay! Hooray for small, vegan dessert victories!
So how do you warm up on these cold winter nights? Let me know in the comments!