There was a time when I didn’t attempt to cook anything outside of a cookbook.  Nowadays, I am still addicted to collecting, flipping through, admiring, and finding inspiration in my many cookbooks.  However, now I usually cook based on my mood, ingredients on hand, and inspiration from all sorts of places. With the weather cooling, I was really in the mood for a hearty gravy sauce to add to my vegetables and grains. This recipe is so simple and quick to make. My husband was devouring this, and thinking up so many meals we can serve this gravy over.

I served our gravy over quinoa and delicious swiss chard, probably my favourite green.  Here is the recipe for the gravy.  As for the quinoa, I always like to prepare it like I did here, #2 in the directions.  As for the chard, simply place in a skillet with a…

To awaken to the gentle sound of waves lapping at the shoreline.  The distinctive cries of the seagulls on the slightly northerly wind.  The chatter of the arrogant, offended grey squirrels bounding through the treetops of cedar and red pine.

Ahhh…now this is the life!  The northwoods of Michigan’s Upper Peninsula have always held a particularly dear place in my heart.  This is where, as a family of six, we spent weeks each summer, and often a weekend eat month for most of my childhood years.  Days spent exploring acre after acre of wooded wilderness, swimming, snorkeling, and kayaking along the sandy shores, lined with grassy lowlands.  Nights spent reading and playing board games as a family.  Yes, this place is truly special.

This Labor Day Weekend has been no exception, although it’s been a little shorter than I would have liked.  But it’s been very pleasant, wonderfully relaxing, and…

The tofu filling in this recipe can also be used to make vegan manicotti and stuffed shells. Also, just as a note, the vegan cream cheese can be kept out. If you’re worried about using something too processed and/or feel that vegan cream cheese is too expensive for your budget, the tofu filling tastes just as good without it. I usually leave out the vegan cream cheese myself unless I want to make the tofu filling extra creamy and smooth. This recipe makes about two medium trays of lasagna.

Ingredients:
1 package lasagna noodles, cooked according to package instructions
3 medium squares of frozen spinach (~30 oz total, or 10 oz/box. I bought the Safeway brand, but any brand will do)
2 large cans Ragu garden combination sauce (or your favorite vegan tomato sauce)
1 medium container vegan cream cheese (optional)
3 medium squares extra firm tofu
4 tablespoons…