I love making soups. Especially when the weather is rainy like it has been the past few days. So while I wait for the summer weather to return I have been cooking up some yummy squash soups. My favourite one I have made recently is a curry squash soup. Partly because it is quite tasty but also because it is ridiculously easy.
A few weeks ago I posted my recipe for cheese-less noodle-less lasagne using zucchini slices as noodles. Yum yum yum! I wasn’t sure how much zucchini I was going to need though so I was left with this extra zucchini in the fridge and wasn’t sure what to do with it. I decided to get inventive and make a vegan stuffed zucchini dish. I was a little nervous about how it was going to turn out, but oh my was it good! I also feel like it is the kind of recipe which you could easily modify depending on what vegetables happened to be in the fridge that day. Obviously, sharing was in order.
Mushrooms are one of my all time favourite vegetables. The idea of having a quick way to prepare them into a healthy, yet delicious snack food is so exciting to me. Meet the crispy mushroom bite. So simple yet so delicious that I have been making them weekly. I just can’t seem to get enough! With a simple almond flour and spice blend they are also gluten free. Yum!
This week is full of Gratefulness Challenge milestones. Three weeks have come and gone! I think it might be time to start counting down the days. Only 9 more to go!
1. Compromise: Today I felt like laying in bed all day eating cheese and watching youtube videos. I also had a lot to get done though and some of it was time sensitive. So I made a deal with myself. I allowed myself to lay around and do almost nothing for the day as long as I got a few key important tasks done that would set me up to be ready for tomorrow. They weren’t anything big. I just needed to prepare some food, answer a few emails, do a few errands and write this post… but they felt like gigantic tasks!
I’ve seen a lot of lasagne recipes out there using zucchini instead of noodles and I’ve always been intrigued. What I couldn’t find though is one that was also dairy free. Being lactose intolerant I wanted to see if it was possible. Though I’ll admit it isn’t quite the same as bitting in to some starchy noodles it is still really really yummy. I also noticed that once I let it sit in the fridge over night and then reheated it for lunch today that it tasted even more amazing.
So wether you call it a noodle-less lasagne or a zucchini casserole I still say it is pretty delicious.