Keri Cronin

Sunday Vegan Cooking Extravaganza!

2 Comments

I went a little cooking crazy yesterday — I kicked things off with Carrot Cake Pancakes (yum!) and then spent most of the afternoon making a couple of recipes out of How it All Vegan. I tried their recipe for Garden Medley Vegetable Stew (lots of veggies, turmeric, cumin and chili powder…yum, yum, yum) and also the Classic Spinach Lasagna (the traditional ricotta cheese/egg mixture replaced with a mix of medium tofu, non-dairy milk, spices, lemon juice and spinach). I also used Daiya mozzarella-style shreds and the PC Blue Menu Veggie Bolognese Sauce in the between-the-noodles layers. I was pretty happy with how both recipes turned out!

In the evening we went down to Pan, the most vegan friendly restaurant in downtown St. Catharines. A friend was celebrating her birthday and had booked the restaurant for a private dance party. It was great fun — lots of wee kids running around and tearing up the dance floor. Good food, good beer, good atmosphere and good company! Yay!

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2 thoughts on “Sunday Vegan Cooking Extravaganza!

  1. I love carrot cake and have wanted to try carrot cake pancakes for awhile now, even though I don’t usually care for pancakes much. But these–these I should try. :)

    And you might like a Lasagna Soup I made last week. You could easily make it meat-free or with those vegetarian meat crumbles. I added a big jar of spaghetti sauce to a few cups of water and a can of diced tomatoes, then added mini meatballs, shredded mozzarella cheese, Parmesan, spinach, mushrooms, onions, small pasta shells, and oregano, garlic, and basil. I didn’t measure anything. It’s fabulous. We had garlic bread with it, and it was just the simplest meal and great for a cold night.

  2. Hi Val! Nice to hear from you — how are things?

    Thanks for the Lasagna Soup idea — very yummy-sounding!

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