To get ready for the grand opening of The Bear and The Blackberry House Restaurant, I have decided to cook for my friends and family more. So my very special friends Leah and Sandy came over for a vegan lasagna and salad feast!
The lasagna was made of whole wheat noodles, to get the best noodle-y nutrition possible. Layered inside the lasagna was sauteed kale, cremini mushrooms, and yellow bell peppers. I alternated a layer of almond cheese (Jef is a pro at making this… almonds, nutritional yeast, sea salt, and some spice grinding magic and VOILA!) with the home made marinara sauce. The marinara sauce had garlic, onions, crushed canned tomatoes, dried oregano, dried basil, kalamata olives, sea salt, and crushed black pepper. Add a sprinkling of almond cheese on top and yum!
It was fun cooking for friends, and I hope to be doing a lot more of it! Especially when we turn our house into a restaurant for intimate vegan dinners come late spring/early summer! : )
Although Sandy and Leah are both omnivores, they really enjoyed their home made vegan feast. Leah even commented on the almond cheese, noting that it tasted spookily like parmesan! I served the Kale and Cremini Mushroom Lasagna with: Spinach Salad with Strawberries and Toasted Almonds.