The Daily Dish: Vegan Lasagna Rollups

Here’s a well-known fact about me: I am enamored with all things Italian.  The language, the culture, the art, the fashion, and of course, the food. It’s my favorite way to cook, and I learned to do so from my wonderful ex-family who was half Italian (and half Irish, but more about that later). My “signature dish,” the one I’m known for, the most requested for not only holidays but birthdays & other celebrations: Stuffed Shells Florentine.  Served right after antipasto and  before the salad (to help digestion, they say), with a hunk of good Italian bread to soak up the sauce….delizioso! I’ve delivered this to many a potluck & dropped at the doorstep of several new mamas, so I knew I had to make it for my daughter’s Babymoon Meal Train.

Now, since going vegan I have been experimenting with a dairy-free version of this recipe, trying many different recipes calling for various vegan cheeses, both commercially-produced and homemade, in attempt to replicate the gooey cheesy goodness of the original.  I’m sorry to say, I have not yet experienced complete success. I came close, and wrote about that on my old blog, but there’s still some work to do. In the meantime, I found Brand New Vegan’s amazing recipe for Lasagna Rollups and they are now the go-to meal for all of the above occasions, including the birth of my sweet granddaughter.

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In progress…

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THIS is why a meal train is so important! What new parents have time to clean up this mess?

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Voila! I broke the recipe into two platters so that one can be frozen for a later meal.

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I love the cute labels that Meal Train provides!

Of course I included extra sauce and the ingredients to make our favorite bread, Grandma’s Garlic Bread, recipe by The Jazzy Vegetarian.

Someday maybe I’ll perfect those Stuffed Shells, but in the meantime, everyone is quite happy with the scrumptious substitute.

What’s your favorite Italian meal?

Michele~

Cook’s Note: A typical serving of this meal for my family is two rollups, one serving of sauce, and 1 hunk of Italian bread. This would “cost” you 11 SmartPoints which is a bit higher than I like but certainly worth it, especially for a special occasion!

Nutritional Information, as calculated by Mastercook:

Fat Free Marinara Sauce: Per Serving: 85 Calories; trace Fat (2.7% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 722mg Sodium; 2 Weight Watchers SmartPoints 

Vegan Lasagna Rollups (sans sauce): Per Serving: 389 Calories; 6g Fat (13.9% calories from fat); 17g Protein; 67g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 104mg Sodium; 4 Weight Watchers SmartPoints

Grandma’s Garlic Bread: Per Serving: 75 Calories; 8g Fat (89.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 99mg Sodium; 5 Weight Watchers SmartPoints

 

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Menu Planning Monday: Spring Cleaning!

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This week I’ll be focusing on recipes that use up ingredients on hand. It’s time to clean out my pantry & freezer and make the transition from warming winter dishes to lighter springtime fare! That being said, I love my soups & stews so much, you’ll still be seeing those on my meal plan year round. This is Florida, after all, where we often have to “create” our own seasons or it would be all the salads, all the time. Ha!

As usual, I’ll be spending a morning or two prepping and cooking, because I do love a refrigerator full of prepared meals, and would much rather my kitchen look like this a couple times a week rather than every day! 

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03.15.Batch Cooking

Tell me, what’s on your meal plan for this week?

Have a beautiful day,

Michele~

Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, deviating a bit here & there when dining out or when I just want a little treat.  When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. If the exact recipe I’m using isn’t published online, I will post a similar recipe.

P.S. For other great menu planning bloggers, please visit Organizing Junkie!

 

 

 

Babymoon

Wow, so much has happened since my last post, I’m not going to try to catch you up all at once! These pictures should give you an idea of what’s been taking up my time & energy the past couple of weeks!

Yes, I’ve become a grandma once again! She is Rosemary Phyllis, the middle name to honor my mom. Of course, we are all over the moon and completely in love with this little angel and I can barely stand to be away from her, Angelo, and of course my amazing daughter. Chip and I have been driving back & forth to visit a couple times per week, bringing goodies for the little family & helping out where we can. When I’m away from them, I have been doing my part by cooking meals, contributing to their “Babymoon” Meal Train.

There have been some important happenings in other areas of my life, but for now let’s just focus on the good stuff, ok? When life is hard or sad, a cuddle with a precious newborn or sweet toddler makes everything better, if only for a moment.

Today I’ll be making Scottish Vegan Cottage Pie and Irish Soda Bread to deliver tomorrow, both veganized versions of family favorites and a nice way to extend the St Patrick’s Day festivities.

I did a test run of the soda bread yesterday, and while the taste was exactly like the original version I know & love, I need to work on size of loaf and cooking times as the outside was done way before the inside!

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Alas, I’ll have to enjoy that “failure” all by myself. *wink*

Have a beautiful day!

Michele~

Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, deviating a bit here & there when dining out or when I just want a little treat.  When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. If the exact recipe I’m using isn’t published online, I will post a similar recipe.