Woman in Real Life

On the last What I Ate Wednesday, I forgot to share a picture of the vegan tofu lasagna I made using a recipe from Chloe's Kitchen. Since I complained about the lengthy lasagna-making process on Instagram, I thought I'd share some photos this week.



Before that, I hadn't made lasagna for a very long time, preferring to enjoy my mother-in-law's homemade lasagna whenever possible instead. But, browsing through Chloe's Kitchen one day, I thought "Why not try it again?" I started by making Chloe's chunky marinara sauce recipe, which makes just the right amount for the lasagna. Next time I would want more sauce to serve on the side, for those who want to top their lasagna with fresh, hot marinara sauce.


Next up was making the tofu "ricotta" filling for the "Ooh-La-La" vegan lasagna. I have to say this "ricotta" is quite lovely. Lots of fresh basil! I think it would make a great vegan ravioli filling.


Although it is a lengthy process, the handy thing about making lasagna is that you can do it early in the day, giving you a chance to recover before dinnertime. Fully recovered, I was able to whip together some roasted potatoes and Brussels sprouts using a recipe in The Oh She Glows Cookbook.The other benefit of making lasagna is that you will have leftovers for the next couple of days!


This week, like last, I made the easy vegan blueberry pancakes from Chloe's Kitchen. I'm thinking about making them again right now actually...


I also made "Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits" from Chloe's Kitchen. I even soaked black-eyed beans the night before. I felt very domestic.  This reminds me of a campfire meal, with the beans and the sweetness of maple syrup. Of course, the biscuits are the best part.


I made chocolate zucchini muffins from The Oh She Glows Cookbook. I have made many recipes from the book and this is the first I wasn't thrilled with. A bit too much on the "healthy" tasting side for me.


I have been consuming lots of smoothies for breakfasts and snacks lately. Most often I use strawberries, bananas, frozen mango chunks, orange juice and water.


Sometimes I throw in some baby spinach or baby kale for a little veggie boost.


On Friday evening, my husband and the kids went to Taco Bell. They brought me home this chickpea and potato roti from a local restaurant. So goood!


On Saturday, I made vegan potato salad (from a recipe in How it All Vegan) and "Cinnamon-Espresso Chocolate Chip Cookies" (from Chloe's Kitchen) to bring to a potluck dinner. I didn't take pictures because I was in a hurry to get ready. Anyway, in the meantime, my husband made quick quesadillas for lunch. Mine were filled with Daiya vegan mozzarella shreds, black beans and mushrooms. He also made guacamole and sliced cucumbers with vinaigrette.


Here's my Sunday Mother's Day dinner, from a local Asian fusion place. So delicious - with pad Thai, fried rice, black bean tofu and mango tofu dishes.


We have been snacking regularly on Food Should Taste Good crackers and hummus (although the crackers don't last long with my daughter in the house).


I found some pre-washed and cut rapini in the grocery store this week and my husband made me a rapini pizza the other night. We boil the rapini and then saute it in olive oil and minced garlic. I don't miss cheese anymore - this pizza is so yummy.


Last night, I had a very bad headache (weather-related?) and my husband made the "Empowered Noodle Bowl, Two Ways" from The Oh She Glows Cookbook. Last week I made it with the Thai peanut sauce, so this week he tried the orange-maple miso dressing. It's very good both ways, but I think the peanut sauce is my favourite.

Wow, that was a lot of food wasn't it? What did you eat and enjoy this week?


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