Lasagne Marinara, as it is titled, is a straightforward, no frills, customizable vegan lasagna recipe. I probably do not need a recipe to make a lasagna anymore, but it was fun to go along for the ride anyway. I made the Cashew and Tofu Ricotta, sauteed mushrooms and spinach and made them a special hidden vegetable layer, and used my father-in-law's recipe for tomato sauce, and popped it in the oven for a while and look what came out!



I was so wowed with the lava-texture crispy top noodle layer that I needed a photo asap.

For some reason I remember bookmarking this "Curry Udon Noodle Stir Fry" from a million (seven) years ago, and decided to try it. I love noodles, so I knew this would end well, and it did. The sauce is made ahead of time while the veggies cook, much like any stir fry, and then you douse the noodles and veggies in your curry peanut sauce and you never really need to order out again.


I don't usually make three separate recipes like this, but I was anxious to try some of the "sides" from the book, so I made the Italian Marinated Grilled Tofu and the Herbed-Scalloped potatoes, and let me tell you-- the potatoes were SO easy and SO good. I think I liked them even better than the Scalloped Potatoes from Superfun Times Vegan Holiday Cookbook, which is way more work and energy than this one. This one I would easily make any day of the week. The tofu was good, no frills, bare-bones tofu.


Perhaps my fave so far, The Chickpeas Romesco was so good with some white rice and fresh herbs. A great winter dish, or dish to make when you have no groceries, because what self-respecting vegan has no chickpeas in their pantry at all times?