A little over 9 years ago, I found the hope I needed, that I could still cook wonderful foods and delicious desserts without the use of dairy or eggs. There weren't very many "allergy-friendly" books or information available back then, but what I did find, was some amazing Vegan books that changed my way of thinking and also changed how my family eats now. Although we changed our diet out of necessity for the most part, it was still difficult in some ways because there were foods I had grown up with and loved that were now, literally, "off the table".
Garfield is not the only one who LOVES lasagna!
My oldest son Zac is becoming a bit of a foodie. Maybe its because he's been listening to me for all these years talk about food, or having them help me in the kitchen. Maybe it's because he's taking a Food Prep class in high school this year and is enjoying being creative in there. Maybe it's just because he likes good food. :) Whatever, the reason, it makes me proud to see him enjoying the tastes & flavors of REAL, home-cooked food. Usually, he's the first to request certain dinners as well, especially when we've been in the season of eating out a little more than we should. (I know you've all been there!).
Sometimes, it's a request for chili, sometimes enchiladas, but most of the time, it's lasagna. Vegan Lasagna to be exact. This recipe by far is his favorite and was so loved by others, it was included on Buzzfeed, much to my kiddos delight. However, sometimes I just get bored with making it the same way and decided to turn this recipe into Easy-to-serve, Roll-ups.
These cute little rolls, didn't take any longer than it would layering a big pan of traditional lasagna and I loved that each bite, was full of flavor and noodles. Kind of like when you eat from the center of the lasagna pan.
Dinner doesn't have to be difficult, sometimes the best ones are simplest.
Several nights ago, I went all out with this elaborate dinner. It was this lentil & butternut squash dal with homemade chia seed (gluten-free, flour free) bread. It may not sound crazy fancy, but it was time consuming, used a ton of ingredients & made a complete mess in the kitchen. Needless to say, NO ONE liked it! In fact, my husband, called my oldest son at work and asked him to pick up tacos on the way home. I opted to eat pity instead of tacos.
That next night, I didn't make the same mistake, instead, I opted for making something I knew would win them over, something that wouldn't disappoint their taste buds. Veggie fried rice.
One of the my most requested soups to make is Dirt Soup, especially from my youngest. Boy, does he love his Dirt Soup. So much so, he's on his 3rd large bowl right now.
We're having a "Mom & Me" hang out afternoon since he's not feeling well and of course, I had to make him his favorite, feel good soup.
In case you've never heard of this soup, it actually Miso Soup but growing up, my husband always called it Dirt Soup because of the cloudy, light brown color. It is actually, one of the first Korean dishes he made for me when we first were married, but over the years, it has transferred hands and now I am the maker of this simple and delicious soup.
I cannot believe in all my 42 years of life, I never had Lasagna Soup. OH had I missed out,,,,,and so have you if you haven't ever tried this before.
Two favorites during these cold months, rolled into one!
It's a rich & robust lasagna but in the form of a warm & comforting soup...can you see why it's simply amazing?
AND...I only had to use 1 pot to make this!
But it gets even better......it's vegan, gluten-free & free of dairy, eggs, & nuts.