Since I started this blog a month ago, I’ve gotten so much support from new friends and not-so-new friends and family. So I just want to say thank you to everyone who has visited, liked, commented, shared or followed me over the past month. As anyone who has started a website knows, it can be tough to get going but your interest and support that has encouraged me to continue. I hope you’ve found something of interest here and that you’ll return often! Your feedback is always appreciated!
Lasagna with focaccia
My husband always jokes that I never blog about the dinners he makes. I’m very lucky to have married a man who worked as a cook at pubs when we were doing our undergraduate degrees. He has some signature crowd-pleasers that he has veganized over the years. Lasagna is one of them.
He makes a mean eggplant lasagna but the kids won’t touch it so he’s been keeping it simple since my son was born. Sauce, noodles, a tofu-based ricotta and repeat. Topped with Daiya cheese shreds and that’s it. The kids devour it.
Last night, he added a Bolognese layer with Yves veggie ground round – which was a nice change. And because it was the second layer, we were able to scrape the Bolognese layer off when my son refused to eat it. “What is the brown stuff?” he asked. “Delicious,” is my standard answer. “Taste it.”
One bite, and tears welled up in his eyes. We’d ruined his favourite meal. But no big deal, lasagna is a layered dish. We simply deconstructed his piece and rebuilt it. I don’t know why he doesn’t like the ground round from Yves. He likes their burgers.
My daughter didn’t pause at the Bolognese layer – she devoured the whole thing. As did the rest of us.
He makes the ricotta cheese following a recipe in the Veganomicon (which apparently has a 10th anniversary edition! Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook).
My contribution to dinner was the focaccia. I made it a free form shape this time – which didn’t turn out as pretty but it had a nice, crispy crust. It’s rubbed in olive oil with a sea salt and rosemary topping.
It was the perfect dinner for a cold and snowy night. Tonight is supposed to be the same. Stay warm and thanks for stopping by!