Vegan: Day 18.

Snacks: Whole Wheat and Oat Pretzels. Inari. Apple. Orange.

Lunch: Spicy sesame red cabbage salad with jasmine rice, avocado and seaweed papers.

asian slaw


Red cabbage


Peppers-green, red, and orange




Champagne Vinegar

Agave/Sugar/Maple syrup

Soy Sauce

Sambal Oelek Chili Paste

Sesame oil

Olive Oil

Toasted Sesame Seeds



1. Thinly slice veggies. I used the mandolin to get an even slice on the cabbage.

2. Make vinaigrette: Mix lime/lemon, champagne vinegar, grated jalapeno and ginger, chilli paste, agave, and soy sauce. While whisking, slowly pour in sesame oil and olive oil. Use the sesame oil for flavor but the olive oil for the substance of vinaigrette.

3. Toss salad with vinaigrette.

This is great to make for a party because you can prepare it ahead. Will last a good week in the fridge but I find it is best when fresh…the cabbage gets a little soggy after too much time passes.

You can also use this vinaigrette on a green cabbage salad but hold off on the soy sauce and use salt instead. The brown soy doesn’t make for an appetizing presentation. I like the red cabbage because of its texture.

Dinner: Eggplant Lasagna.

I was super excited to think of this recipe then I saw that Shae fromThe Vedge made it a while ago so I used her post as a guide for baking but I followed a different recipe for the cheese (see below) and made the sauce from my own recipe.

These pictures are before I baked. Once I served it, there was no time for pictures…too delicious! I HIGHLY RECOMMEND THIS RECIPE!





Roasted pepper and tomato soup (yes, this transformed into an amazing tomato sauce!!)



Sun-dried tomato


Cherry tomato

Italian herb mix (dried)

Vegan Ricotta, adapted from Laura Miller’s Beet Lasagna :

Raw Cashew

Raw Walnuts


Fresh Basil

Italian herbs (dried thyme, oregano, basil, …)


Nutritional yeast

Sesame seeds

1. Slice eggplant with mandolin. (If you don’t have this kitchen tool consider getting one. I’ve seen cheap ones at the Asian grocery store that will do the trick. Fennel is taken to a new level when sliced with a mandolin.

2. Salt eggplant. The salt draws the water out of the fruit and sets a stage for a more flavorful eggplant. As water drains, pour it out and the eggplant should look like this-ish before you start lasagna assembly. It feels like a noodle too!

eggplant noodles

3. Sautee onion, garlic, mushroom. Add to roasted red pepper and tomato soup. Add dried herbed and diced sun dried tomato and let it sit. You can prepare this in advance of assembly.

4. For herbed ricotta: soak nuts then blend with lemon, herbs, nutritional yeast, water and add sesame seeds. This vegan ricotta was more flavorful than the dairy version. I’ll make stuffed shells sometime soon with this!

5. Follow your normal lasagna routine: spray pan with oil, sauce, noodles, sauce, cheese, noodles, sauce, cheese, noodles, sauce, cheese….

6. Bake at 375 for 40 ish minutes and let cool for about 15 to let it set.

This was the first time I made this recipe so I definitely want to play around with the preparation of the eggplant but the flavor was out of control and the texture of the eggplant was everything! This recipe is a YES: Add it to your ‘DO BEFORE FEBRUARY IS OVER’ list!


4 thoughts on “Vegan: Day 18.”

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