Dinner parties can be tough as a vegan, but I have been lucky enough to have friends take my food choices into consideration when cooking. People will go out of their way to make me a vegetarian option. If it has dairy/cheese in it, I usually eat it, as I am so grateful for the effort.
I recently attended a dinner party at my friend Anick's house. Her and her husband and 3 kids live on a farm in Hudson. They have an organic apple orchard (Le Verger de Hudson) and grow much of their own food. Anick served a fish entree, in which she made an eggplant version for myself and another vegetarian friend, and a lasagne for the main course. She made a cheese version for our vegetarian friend, and a vegan version for me! I was blown away. Not only is she raising 3 kids, running her own business and cooking for 10 people, but she took the time and energy to make something special for me. When I asked her for the recipe she said she mostly improvised... amazing!
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| check out Le Verger de Hudson on fb and look for them at downtown markets |
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| Anick's Vegan Lasagne |
I make a tomato sauce with (chopped onion, zucchini, red pepper, green pepper , eggplant, the veggies are all sautéed ) then add tomato sauce and chunk tomatoes, let sauce simmer a while, add fresh basil and dried oregano, salt and pepper.
The ''ricotta'' filling is firm tofu chopped in the blender with soy milk and basil, salt and pepper.
Layer lasagne noodles sauce and the tofu filling in the middle. You can make up to 4 layers. Keep some sauce to add to the top once the lasagne is cooked because the top layer tends to dry out during cooking.
The ''ricotta'' filling is firm tofu chopped in the blender with soy milk and basil, salt and pepper.
Layer lasagne noodles sauce and the tofu filling in the middle. You can make up to 4 layers. Keep some sauce to add to the top once the lasagne is cooked because the top layer tends to dry out during cooking.
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