Dad.

I'm sorry that we don't get to talk anymore, but I am glad you are no longer suffering. I love you, and I miss you already. xo

baked ziti, cobbler, and my boy Moe.

Baked Ziti...



Vegan Baked Ziti

1 lb. dry pasta
6 quarts of water
2 links of Field Roast Italian Sausage, sliced
1 14 oz tub of firm tofu, well drained
4 Tbsp Vegenaise
2 cloves garlic, minced
1 Tsp lemon juice
1/2 Tsp sea salt
1 10 oz. tube of Mozzarella Teese, with 1” slice grated, the rest thinly sliced or chunked
6 large leaves of fresh basil, chiffonade cut
1 Tsp dried oregano

Preheat oven to 400F.

In a large pot, boil water. Once boiling, add dry pasta and cook to al dente.

While pasta is cooking, prepare the tofu ricotta. In a large bowl, crumble the drained tofu with your fingers. Add the Vegenaise, garlic, lemon juice, salt, 1” slice of grated Teese, basil and oregano. Mix well with a fork until all ingredients are blended. Set ricotta aside.

Drain pasta well, then add pasta back to the large pot. Pour in the entire jar of pasta sauce and mix to incorporate. Then add in the tofu ricotta and mix well again.

Pour pasta mixture into a 3 quart casserole dish, then top with slices of Field Roast Sausage. Place the rest of the Mozzarella Teese around the top in slices or small chunks. Loosely cover with foil, then bake for about 20-25 minutes until Teese is gooey and melty.


Strawberry Chocolate Chip Cobbler...





And my boy Moe. He's funny.

way to fatten up that salad, fatty.

First, china cow is excited:



My hands have been pretty full with dad-related stuff lately, so I don't have very much food stuff to share. We've been doing plenty of salads, which make a nice, quick meal when it's too hot to cook. Here's a kitchen sink style salad, which has pretty much everything on it you could imagine. Grilled tofu, cashews, kalamata olives, carrots, avocado, tomato, and I think there may be some romaine lettuce under there somewhere.



Then we top them with the most wonderful substance in the world- vegan ranch dressing. We make a semi-homemade kind, using Vegenaise and Saucy Ranch Seasoning.



Here's what you do:

1 cup Vegenaise
1 Tbsp canola or other oil
1 Tbsp water
1 Tbsp vinegar or lemon juice
2 Tbsp Saucy Ranch Seasoning

Whip all ingredients together in a bowl, using a little water to thin as necessary. Serve cold.


I'm really loving the fresh tomatoes available in the summer. Sliced tomatoes are one of my all around favorite foods! A great summer breakfast is yellow Teese grits with a whole wheat biscuit and a couple of mato slices. Comforting goodness.



What are some of your favorite summer meals?