Vegan lasagna with basil cashew cheese, mushrooms, zucchini, red bell pepper, crumbled veggie burgers, and Daiya
recipe from Oh She Glows
This is the second time I made this lasagna. The first time I took on the challenge it was with the help of an omnivorous friend who was kind (and brave) enough to invite me over to cook a vegan meal with him. The lasagna (which was actually almost entirely his doing; I was concentrated on the appetizer and dessert) turned out to be awesome… so good that my friend and two other omnivores who dined with us genuinely enjoyed it, despite their total unfamiliarity with all things vegan (especially vegan cheese!) I was worried it’d be a total flop, and turn everyone off from veganism forever, but it may have done just the opposite =) [The avocado chocolate mousse, on the other hand, would have been better as spackle than as dessert…]
I went home and raved about the lasagna and told my parents that I’d make it again for them. So today my mom and I spent most of the afternoon cooking this monster. Lasagna is an undertaking.
It was worth it though (it turned out wonderfully) and my mom and I both enjoyed it.
I’m glad that cooking and eating delicious food took up most of my last day at home. I’m not ready to go back to school yet =(
