Instead of traditional lasagna pasta I used thinly sliced zucchini- I actually utilized a thick bladed peeler because I don’t yet have a mandolin to get the veggies pasta-thin! it actually worked so well and it went over as a hit! Rich- a lasagna connoisseur- said he couldn’t even tell the difference from a pasta based lasagna
As for alterations - I used a dairy based ricotta, but I actually think it would have tasted THAT much better if I used a plant based one and eggplant totally could also be used if your in a hitch on the vegetable department. Enjoy!
20 Min Pea Paneer & Cardamom Rice
I find so many people are intimidated by making their own curries from scratch/ don’t realize how easy and quick it can actually be or that you can make a paste and freeze it for later- super simple, super easy and perfect for a weekday meal. As for the rice- so flavourful and such an EASY way to level up any rice dish! Add rinsed white rice with crushed cardamom pods and salt!
Read more'Figgin' Delicious Fig & Coconut Cheesecake Bar
I’ve ‘FIG’ured out the secret to quick and delicious raw vegan cheesecake bar. I used to make these many years ago when I first really found a hobby in vegan baking. The biggest hassle though? Having the forethought to soak nuts for hours at a time! BUT I’ve discovered a time saving trick…. You can simply pour boiling water over the cashews and ta-da! Cashews softened in 15-20 minutes and good to go! And the other plus? The only special equipment you need is a high powered blender or a food processor!
Read more