But, What Do You Eat?
- jackieschultz88
- Jul 29, 2019
- 2 min read
I believe that one of my strengths is taking food that I used to eat and making it something I can eat today. I live vegan and gluten free, so you would think that what was on today's menu would not be allowed......lasagna and chocolate pie.
This is my mom's lasagna, although my brothers and dad probably wouldn't touch it without meat and cheese:) I have come up with a version of it that tastes so much like the real thing that it hits that comfort food part of me. Beyond Meat has come up with a new product. It's basically "ground beef." The perfect sub for real ground beef. Their meat crumbles are disgusting and I would never try this with those. They have too much of a fake taste. This product though, works well. For a sour cream sub I have chosen Tofutti sour cream. Cheese has been subbed with Daiya motzorella and Enjoy Life Parmesan. (Didn't know there were so many dairy substitutions did you?!) I realize this is still a highly processed product. It's, by no means, an everyday food. It's a Sunday dinner meal without any of the inflammatory issues that come with consuming the full on meat and cheese concoction.
Here is a link to the original meat version of this recipe. Just properly substitute with my ingredients and it should work out.
We have started a new thing on Sundays.....having an early Sunday dinner instead of normal 5:00ish time. It makes Sunday a little more special. Jackson helps with dinner and Maddy does dessert. When school gets started, I think it will help the kids not to feel rushed in the evening since they will have all afternoon to prepare for the start of the school week. This week, Maddy, made chocolate pie. It was creamy, chocolatey goodness and completely vegan. I wish I could take credit for this one but I can't. I did make a sub on the pie crust. I just picked up a vegan/gf pie crust from Fresh Thyme. I also used Pasche 55% cacao chocolate chips. The sugar I used was coconut sugar.
Meals don't have to be rabbit food. They can be special and family recipes can still be passed down. It just takes an extra little bit of thought.
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