Vegan Wild Mushroom and Kale Lasagna

A rolled vegan lasagna with layers of kale, mushrooms, ricotta, and marinara.

 A log with many pounds of oyster mushrooms

I picked a few pounds of the smallest mushrooms on the log.

The mushrooms were trimmed, cleaned, chopped, and cooked in a skillet with a small amount of oil and salt. Later, I put the cooked mushrooms in a food processor to make nice layers on top of the pasta.

The ricotta is a creamy mix of almond meal, tofu, almond milk, nutritional yeast, garlic powder, onion powder, salt, lemon, miso, parsley, oregano, basil, and red pepper flakes.

Baked Creamy "Caulifredo" Pasta with Artichoke and Kale

Crummy weather mandated something decadent and creamy for dinner. I whipped up a roasted garlic cauliflower alfredo sauce and tossed it with pasta, artichokes, and sautéed kale. Topped with a layer of breadcrumbs, it went into the oven until bubbly and golden brown.

Served with a side of steamed broccoli

Black Bean and Corn Stuffed Peppers with Roasted Cauliflower, Millet and Jalapeno Cashew Cream

Black bean and corn stuffed bell peppers with raz el hanout roasted cauliflower, millet, jalapeno cashew cream and garlic chives. Yes it's vegan.