I did some batch cooking today to get ready for the week. First up, another clean out the fridge spicy noodle. This one has red chile peppers, scallions, carrots, daikon, cilantro, sesame seeds and a spicy garlic/lime peanut sauce. I have a half gallon container filled with this. All I have to do is throw together a quick slaw and prep some tofu for a quick weekday meal!
I made a regular, non-vegan lasanga for the family, but who wants to hear about that? Not me! This vegan lasagna contained tofu ricotta, fresh basil, fresh spinach, homemade mushroom and olive marinara (it looks like it's burned on top, but those are the mushrooms and olives) and my own vegan cheez. I based the recipe off a Bryanna recipe, but have changed the ingredients a bit to fit my taste buds. I will say that it's a miracle to make a cheez that actually melts!
Vegan Enchilada Bake
Again, the cheez was based on the Bryanna chemistry... but the flavors all my own here. This was a cashew cheez. So good. The salsa verde really helped the cheez look melted. I also used a lot of it. I will not be eating a lot of this as the cheez is very fattening.
These babies are so good. They are mostly stevia sweetened and only contain 2 tbsp of olive oil and 2 tbsp of sesame seeds for the fat. They will make a great bfast for my kids.
Brunch at work tomorrow. I'll try to take pics, but if we're busy, then they probably won't happen. What I need to do is take pics after work some time.