Tag Archives: Cashew Cheese

Low-Fat, Non-Dairy, Gluten-Free Vegetarian Enchiladas

My favorite food next to Italian is Mexican. I am not sure if it is the tomato or the comfort of pasta and tortillas.  Whatever it is, I am hooked.

I have not made Enchiladas in a long time.  They are messy and a little time consuming.  But I had the extra time today so I ended up making 2 medium size pans – one to eat now and one to freeze and eat later. (more…)

Posted in Beans, diary-free food, fresh veggies, vegan, vegetarian, Whole Food Plant-Based recipes | Tagged , , , , , , , | Leave a comment

Lasagna

David found a package of rice lasagna noodles the other day and said, “you know, I am really hungry for lasagna.  Think you can make a vegan version that tastes good?”

Nothing like a challenge!  Especially since lasagna is one of those quick meals that is perfect for a crowd. The trick, of course is to bake it on low heat with lots of liquid so you never have to precook the noodles!  I really have not made this dish since we gave up dairy last year so I figured I just wing it and see what happened.

first zuchThe place to start was with my more or less standard combination of vegetables (carrots, zucchini, green pepper, onions, garlic and spinach). That was all easy!  The part that took a little thinking was what to use in place of ricotta cheese. (more…)

Posted in additive-free food, Cote Home Grown Fare, diary-free food, entrée, fresh veggies, garden, gluten-free food, Italian, Pasta, vegan, vegetarian, Whole Food Plant-Based recipes | Tagged , , , , , , | 2 Comments