A Single Vegetable

Oh hey, nice to see you again so soon. I decided to make another recipe post, this time for vegan lasagne! Who doesn't love lasagne? I apologise for the lousy photos. I really have no idea how to photograph lasagne so that it looks as good as it tastes. Plus, the lighting in my kitchen sucks and I'm just not a food photographer because I have no patience. But, I promise you, it tastes great, and looks way prettier in person/in your mouth. As mentioned, I am not a patient person. This meal is a lot more involved than most things I make, but I think it's worth it. Plus, this is about as lazy a version of lasagne you could get, next to buying one from the grocery store. Tofu Ricotta ingredients 1 block firm or medium-firm tofu 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried basil 1 tbsp miso paste 1 tbsp nutritional yeast 1/4 cup lemon juice Salt Ragu ingredients 1 medium onion 5 cloves of garlic (or just follow your heart) 2 me

Hey y'all, Long time, no post. I'm suffering from COVID isolation blues and boredom, so I decided to make a recipe post for this mushroom soup I whipped up the other day. It's pretty simple, but tastes gourmet AF (IMHO). I hope you enjoy it as much as I did. soupy twist Ingredients 1 small onion 3 cloves of garlic 500g mixed mushrooms (about 3 cups. I used button and crimini) * 1 tbsp olive oil 1 tbsp truffle oil (plus more for serving) 2 tbsp miso paste 4 cups stock/water ** 1 cup coconut milk (the kind from the can, not the kind you use on your Cinnamon Toast Crunch when you're too baked to make dinner) 1 tbsp cornstarch 1/4 tsp nutmeg salt + pep * optional: add a handful of dried mushrooms as well. I used dried shiitakes. ** If you have veggie stock, you can use 2 cups stock/2 cups water. But, if you don't have any stock, the soup is still delicious when made with water Heat 1 tbsp of olive oil in your pan of choice, over medium heat. Wh