Where's the Beach?

I saw this recipe for Baked Italian Cauliflower at Daily Food Buzz and thought it sounded really tasty, and easy to make. Even better, Jason had just picked up cauliflower at the grocery store. Of course, I had to put my own spin on the dish. I decided to use my Tofu Ricotta in lieu of the meat, add in some red bell peppers and then top with Daiya for a vegan version. Italian-Style Baked Cauliflower Ingredients: 1 head of cauliflower, chopped 1 red bell pepper, thinly sliced 1 tbsp extra virgin olive oil To taste: parsley, basil, oregano, salt 1 jar of spaghetti sauce - use as much as you like (I used a homemade version) 1 recipe for Tofu Ricotta Daiya Vegan Mozzarella (optional) Directions: Preheat oven to 375 degrees. Toss the cauliflower with seasonings and olive oil and place in a glass baking dish. Bake for 20-25 minutes until just slightly browned. Remove cauliflower from oven and add on a layer of the bell peppers then the tofu ricotta. Top with spaghetti sau...

Surprise surprise, I have another new recipe just in time for Tasty Tuesday . As I mentioned yesterday, I spent a good deal of time in the kitchen on Sunday prepping food for the week. I made spaghetti sauce and tofu ricotta specifically for this dish - as well as more ciabatta bread. This dish is both vegan and gluten-free, but full of flavor and protein. In other words, it sounds light, but it's still hearty and filling.  Zucchini Lasagna with Tofu Ricotta Ingredients: 3-4 zucchini (depending on size) cut into thin lengthwise strips 1 recipe for tofu ricotta (see below) 1 jar spaghetti sauce of your choice (I used a homemade) Baby spinach Daiya Vegan Mozzarella Directions: Preheat oven to 375 degrees. Add a small amount of sauce to the bottom of a glass baking dish. Add in a layer of the zucchini. Top with spinach, then add a sprinkle of the tofu ricotta. Top with sauce. Repeat finishing with Daiya Mozzarella. Cover and bake for 30-40 minutes then remove cover. In...