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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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This is a really great tasting dish that I NoOilized from Oh She Glows website
I left out anything having to do with oil and instead of the fake cheese on top, the white you see is mashed garlic potatoes (leftover from Thanksgiving), that I dolloped on to make it look like Ricotta. I also don't use oil when I saute. Instead of meat crumbles I ground up some of the leftover seitan turkey. For the tomato sauce I used a pound and a half of fresh tomatoes that I cut in half and roasted in the oven. I added the roasted tomatoes to two large cans of Italian San Marzano plum tomatoes. I put all of the tomatoes in a Cuisinart with several cloves of garlic, a small handful of fresh basil and a tablespoon of crushed red pepper. I cooked this on the stove for about an hour. I sprinkled on about 3 tablespoons of Nutritional Yeast after I took the picture below.
I also used no boil whole wheat lasagna to save that step. I served all of this with a Kale and avocado salad. I took the spine out of the cleaned kale, cut it into small pieces, added avocado and the juice of a lemon, salt and pepper to taste. Easy and delicious, thanks to Engine 2 recipes.