I'm so sorry it's been almost a month since my last post! I had my impacted wisdom teeth taken out a few weeks ago and it's taken me awhile to fully recover. For the first few days, my jaw was so stiff that it was hard for me to even fit a spoon in my mouth and I could barely get out of bed. Thankfully, I'm all better now and back to eating real food!
One dish I managed to whip up when I found the energy was a noodle-less lasagna. To do so, I sliced some zucchini about 1/4 inch thick, coated them in olive oil, salt and pepper, and roasted them until cooked through. There's no real recipe, but the lasagna itself consisted of layers of marinara sauce (I just used a 28 oz. can of crushed tomatoes that I added some dried oregano and basil to), zucchini slices, and cashew ricotta from Vcon (seriously addicting stuff- I can't wait to make it again!). I sprinkled some Parma! on before baking, which made a really nice, nutty crust. While this lasagna didn't set up as nicely as one with noodles might have since the zucchini didn't absorb the liquid from the sauce, the flavor of this dish was great and the leftovers got even getter. I even tried freezing the last few servings and they were still delicious. This was definitely a nice change for the summer from a carb-heavy lasagna and I can't wait to find new dishes to make using the cashew ricotta.
In other news, I bought some of the new Larabars that everyone has been blogging/talking about and hope to review them in a future post (that is, if I can manage to take any pictures of them before a gobble 'em up!)
My Vegan Cookbook Goes Mobile
1 hour ago