Real life got in the way of yesterday's MoFo.
My younger brother Rick arrived in Portland for the first time yesterday, and that's where my priorities were. In the future I'll be discussing my brother's trip to Portland - as a 19 year old with very little experience with vegan food whose weird vegan sister will be cooking him dinner on a regular basis! He did tell me he'll try whatever...
Let me know if anyone has any suggestions!
We grew up eating a ton of Italian cuisine, so I'll be doing that and being limited with the fake cheeze, but he's apparently mostly been dining on fast food and frozen pizza the past few years living on his own. I'm looking forward to introducing him to Portland's vegetables.
Speaking of Italian, a few friends and I had an impromptu lasagna dinner night this weekend.
Tofu Basil Ricotta
The tofu ricotta was based on Isa's recipe in Vegan with a Vengeance - however, I used one box of Mori Nu Silken and half a block of firm. This vegweb recipe was the first lasagna I ever made, let alone the first successful vegan meal I ever made for guests in Portland almost 4 years ago. I don't use as many 'fake' products in making ricotta nowadays, but I still enjoy the consistency of silken tofu in my baked pasta dishes.
As if I couldn't get enough carbs, I bought these 3 breadsticks and sauce for $1 for lunch on Monday from Give Pizza a Chance food cart.
By far the tastiest, most well cooked and cheapest meal I've had there! $1 freaking dollar!
There's still one slice of lasagna in my fridge....