Happy Vegan Blog

when i first became vegan i found a glorious recipe from  the fat free vegan kitchen  for a  polenta lasagna recipe  that i wanted to make some day. well, the day has FINALLY arrived - although since dan doesn't care for kale or mushrooms (sorryhehatesyummyveggiesface) i thought we'd put our spin on it using some of the local zucchini, eggplant, and tomatoes we purchased this past saturday. using susan's recipe as inspiration i created something we'd both love - and we LOVED IT, indeed (this lasagna is most fantastically gloriously super stellar)! i can't wait to inhale my leftovers tomorrow, too! don't let the lengthy recipe scare you off - it's really not that tough, and doesn't really take that much time either (i promise). we made the marinara Monday night, and the polenta & roasted veggies Tuesday morning. this meant all we had to do last night was simply assemble & bake. it was that easy & that freak'n awesome! now that's wh

when we bought bulk beans & millet this weekend we also picked up some local tofu to enjoy with the rest of our local foods. we decided that oven baked tofu was a super tasty quick meal (i prepped the tofu & let it marinate it while we were @ work yesterday) which would be most awesome since we were both busy monday evening (i had a friend coming over to hang out and dan had band practice). i made a few tiny tweaks to our baked tofu recipe, and we enjoyed our tofus with some local corn, green beans, and a little cuc-tomato-red onion "salad". this meal was super stellar! oven baked tofu is one of our favorites and it was soooooooooooo good with all the fresh local veggies!   ingredients for marinade: 2 tbsp nutritional yeast 1 tbsp liquid braggs/tamari/soy sauce ¼ cup water 2 tsp olive oil 1 tsp stone ground mustard 1 tbsp balsamic vinegar 1 tsp sriracha (optional, but the sriracha gives it a little kick!) 1 tbsp vegan worcestershire sauce 1 tsp m

with all our farmer's market goodness we decided to create some millet, bean, and veggie burritos. i was inspired by Jennifer's fiery black bean, corn, and chile quesadillas (as they looked so colorful & tasty) and i thought we'd make something similar with all the local produce we had. using some tortilla shells left over from last week's wraps, kidney beans & millet we bought in bulk this weekend (yay for bulk foods. i even brought my own containers! doublew00t!), and the fresh veggies - we thought burritos would be tasty! end result = holy batman, they were gooooooooooood! sooooooooooooooo gooooooooood! pretty much darn glorious! really. we've never had millet before and i'm happy to report it's one tasty grain! we think the burritos were so tasty 'cause they were made with such fresh local yummies (the local loot we used in this recipe: tomatoes, squash, green pepper, & corn). but enough talk - on with the vegan recipe! ingredients: 1