This vegetable lasagna recipe is versatile, perfect for any season, and can accommodate various prep times. It features lasagna noodles, with an option for whole grain, and a mix of over six cups of sautéed veggies such as broccoli and spinach. It can be made easier with precooked noodles and pre-shredded cheese, and allows for personal adaptations. The bechamel sauce, traditionally made with butter and milk, can also be plant-based. Tips include using one pot for prep to minimize cleanup.
Christmas is full of activities, for sure.
But we always have a little “down time” when a friendly competition is in order.
Crispy romaine lettuce, earthy sundried tomatoes, and fiber-filled chick peas make a main dish salad that’s healthy and filling.
When we eat fermented cabbage, we are eating microorganisms in large numbers. The particular strains of microorganisms fed by cabbage have been found beneficial to human health.
The only flowers that I could recognize for certain were – dandelions!
Then, in 2021, this happened.
The debate between my grandmother and grandfather caught my attention. Always spoken in part-English and…
The seasonings and bread crumbs add so much an otherwise kind of bland veggie that it can actually make a meatless meal by adding soft flour tortillas, easy coleslaw, and your favorite hot sauce or guacamole.
This super simple salad is one of my all-time favorites.
