Veggie Lasagna

• 2 Tbsp olive oil 
• 3 pounds zucchini, sliced
• 1 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp oregano

• 1 Tbsp olive oil
• 2 large yellow onions, diced
• 8 oz mushrooms, chopped
• 3 large carrots, grated
• 1 cup TVP (textured vegetable protein) 
• 1/4 cup soy sauce
• 3/4 cup water
• 24 oz marinara pasta sauce of your choice

• 24 oz container cottage cheese
• shredded mozzarella 

1. Prepping the zucchini: Preheat oven to 425 degrees. Add olive oil and zucchini slices to the bottom of a 9x13" baking dish, making sure that the zucchini is well coated in oil. In a large bowl, combine breadcrumbs, nutritional yeast, garlic powder, salt, and oregano. Set out a cooking sheet lined with parchment paper. Working in small batches, transfer zucchini slices to the bowl of breadcrumb mixture. Toss to coat. Transfer slices to the cooking sheet, overlapping as needed. Continue working until all the slices are coated and laid on the cooking sheet. Bake for 25 minutes. Set baking dish aside (no need to clean!)

2. Prepping the "meat" sauce: In a large pan, saute onions, mushrooms, and carrots in the olive oil. Meanwhile, in a small bowl, combine TVP, soy sauce and water. Set aside. When veggies are done, add TVP mixture and the store-bought marinara pasta sauce. Stir well.

3. Layering: Remove breaded zucchini from the oven. Transfer a third of the slices to the bottom of the 9x13" pan. Spoon on a layer of meat sauce followed by half of the container of cottage cheese. Layer on another third of zucchini slices followed by more meat sauce then the rest of the cottage cheese. Finish with the remaining zucchini and remaining meat sauce. Top with a couple handfuls of shredded mozzarella. 

4. Bake at 350 for 30 minutes. Allow to rest for 15 minutes prior to serving. 

Rice Crispy Treats

•  10 oz bag mini marshmallows
• 3 Tbsp butter
• 6 cups rice crispy cereal

1. In a small saucepan over medium heat, melt together marshmallows and butter. 

2. Butter the inside of a large mixing bowl. Measure cereal into the bowl. Pour over marshmallow mixture and stir until combined.

3. Press mixture into a 7x11" pan.

Refrigerator Pickles

• 1 1/2 c. water
• 1/4 c. vinegar
• 1 1/2 Tbsp coarse salt (pickling salt OR sea salt)
•  2 tsp peppercorns 
• 1 Tbsp minced garlic
• 1 tsp sugar
• 1 tsp dried dill
• sprig of fresh dill
• cucumber cut into spears or slices

In a quart-sized mason jar, add all ingredients. Store in the fridge and wait at least 24 hours before enjoying

Homemade Bubble Mix

 per 16 oz container

• 120 grams dish soap
• 60 grams corn syrup
• water

Combine dish soap and corn syrup in an old bubble mix container. Top off the container with water. Shake to mix. 

Restaurant Style Vegan Refried Beans

• 3 cups pinto beans
• 6 cups water
• 1 large white or yellow onion, roughly chopped
• 1 Tbsp cumin
• 2 tsp garlic powder
• 2 tsp vegetable bouillon

Combine all ingredients in an Instant Pot. Pressure cook on high for 40 minutes. Blend with an immersion blender until smooth. 

If beans are too watery, switch the IP over to saute mode and stir constantly while excess water evaporates.