Vegan Lasagna Bowls

Vegan Lasagna Bowl by Pasta-based. All the ingredients of a lasagna but in a bowl! A close-up shot of a bowl filled with lasagna ingredients: wavy lasagne noodles, vegan meat sauce made with cauliflower and walnuts, and vegan ricotta cheese. Matt is holding a fork coming in from the left side and taking a forkful of the cheesy, saucy deliciousness.

This Vegan Lasagna Bowl recipe is basically a lasagna… in a bowl! Who would have thunk that? Ha! It’s everything that you love about lasagna – the meaty sauce, the ricotta cheese, and the wavy noodles, without all the baking time.

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Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta Sauce by Pasta-based. An overhead photo of a bowl of rigatoni smothered with creamy roasted red pepper sauce and a piece of crusty Italian bread on the side. Ribbons of basil leaves sprinkled on top and a fork with a wooden handle rested on top. This pasta is ready to be devoured!

This recipe for Roasted Red Pepper Pasta Sauce is made with aromatic, sweet oven-roasted red peppers, roasted garlic, cashews, and shallots. It’s bursting with flavor because of the addition of herby fresh basil leaves and a splash of lemon juice. Adding vegetable broth makes the sauce the perfect creamy texture to smother on top of your favorite pasta. Make this sauce for a wholesome and vibrant pasta dinner.

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Tofu Francese (Vegan ‘Chicken’ Francese)

Growing up, one of my favorite recipes from my mom was her chicken francese. If you’re not familiar with chicken francese, it’s chicken cutlets that are dredged in flour and fried in a lemon-butter sauce.

This recipes for Tofu Francese uses extra-firm tofu as a substitute for the chicken in my mom’s recipe.

This recipe was so much fun to create because of how close it came to the flavors I was looking for. Francese sauce is a buttery lemon sauce and can be found on the menu at most Italian restaurants.

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Denver Vegan Guide

Matt and I moved to Denver in the summer of 2014. It feels like it was just yesterday that we were packing up the car for our cross-country drive. We didn’t go vegan until after a year of living in Colorado, but once we did it, we HAD to check out every vegan or vegetarian restaurant in town.

Here’s a list of our favorites:

100% Plant-Based:

WaterCourse Foods

vegan / serves alcohol / coffee / brunch / outdoor seating
837 E 17th Ave, Denver • hours*: 9a – 11p every day

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This place is amazing. They have a huge ALL DAY breakfast menu to go with their great lunch and dinner options. There can be a short wait during prime-time (dinner, weekend brunch…), but it’s totally worth it. They have great coffee (ask for the lavender latté) and serve baked goods from their vegan bakery, “Make, Believe”. They also serve alcohol, including beer, wine, cider, cocktails and mimosas.

Our Favorites:

  • CAULIFLOWER WINGS – crispy cauliflower tossed in Memphis BBQ or buffalo sauce
  • BISCUITS & GRAVY – savory biscuits smothered with breakfast gravy, add scrambled tofu and crumbled barley sausage
  • CUBAN SANDWICH – shaved smoky seitan with pepperoncinis, pickles, mustard, swiss cheese, and tofu bacon pressed into a hoagie.

 

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Vegan White Bean Alfredo

Vegan White Bean Alfredo by Pasta-based. Creamy, cheesy, healthy, low-calorie and low-fat vegan alfredo sauce made with white beans, garlic, and vegetable broth. Two white bowls filled with mezze rigatoni pasta, smothered in creamy white bean alfredo sauce and tossed with fresh broccoli and grape tomatoes.

This Vegan White Bean Alfredo recipe is creamy, cheesy, and packed with flavor. Who would have ever guessed that you can make an alfredo sauce using a can of white beans. This recipe is healthy, low-calorie, and low-fat so you don’t have to feel bad about going back for seconds.

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