Vegan Mexican Lasagna – Oh, Yes, You Want This!

If I was doing my job, there would be avocado and lime slices on this plate!

Once in a while, I make lasagna. Typically, it’s the standard veggie lasagna (with crumbled tofu instead of ricotta), but I often have leftover noodles that I really must use. Well, not must, but I want to. When that happens, I turn to Mexican Lasagna, because of its ease and deliciousness. Right now, because I’m working on freezer meals and we recently had regular lasagna, it occurred to me to just make a few Mexican lasagnas and store some for later and have one now. I made one that was vegetarian and one that was vegan. The only difference is … Continue reading

Hairy Days Are(n’t) Here Again

In January of this year, I decided to grow my hair. This might seem like a minor decision if you don’t know me personally, but I’ve been bald, or near bald, for 15 years. During that time, I’ve been mostly happy with having no hair. However, last fall, I started feeling the weight of expectations of others about how I “should look” at my age, and in my position, and for my sex. So, with that as my underlying motivation, I decided to see about growing my hair. The decision was rather fraught. I wasn’t sure if I was ready … Continue reading

Bulk Freezer Cooking Vegan Style

frozen

I’m busily getting ready for a little down time at the end of May and beginning of June, so I am trying to make some double meals now and put one into the freezer. I’ve done three this week and have several more planned. I could be getting them done faster, but I’m trying to do this as I make the meal to serve that night, so I’m not adding a lot of time to my day getting it done. Here is what is on the list to make right now: Mexican lasagna Eggplant and brown rice casserole Faux-cheeseburger casserole … Continue reading