Taco Lasagna: Gluten-free Vegan Recipe

Warm, savory, creamy, cheezy layers of zesty Latin-inspired casserole topped with cool, crisp, creamy, tangy veggies. Delish!

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I mean, who doesn’t love tacos? Who doesn’t love lasagna? Put them together and you have family-pleasing, freezer-friendly, make-ahead, meal-prep’able, gluten-free, vegan deliciousness!

Ready for the recipe? Read on.

GLUTEN-FREE VEGAN TACO LASAGNA 

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Ingredients:

2 cup salsa (I used this)
1 pkg Beyond Meat Feisty Crumbles
3 cup marinara (or 1 28oz can crushed tomatoes)
2 pkg frozen corn niblets
1 Tbl cumin
1 Tbl chilli powder
1 Tbl garlic powder
1 tsp dried oregano
Salt and pepper to taste
1 pkg corn tortillas
1.5 pkg Chao Original Creamy Slices
1 cup Go Veggie Vegan Cheddar Shreds
1.5 cup Just Mayo
1 pkg Kite Hill Ricotta
2 limes (juiced)
* Shredded lettuce (optional)
* 2 tomatoes (diced)
* 1/2 cup Just Mayo (optional)
* 2 Tbl apple cider vinegar (optional)

Directions:

Preheat the oven to 375°F.

Add the crumbles, marinara (or crushed tomatoes), corn, and spices to a pan and cook — stirring often — on medium heat until heated through.

In a medium size bowl, stir together the Just Mayo, ricotta, and lime juice; mix well.

While the crumbles cook, spray a casserole dish with non-stick cooking spray, the spread a thin layer of salsa over the bottom of the pan.

Lay corn tortillas in a single layer over the salsa.

Spread 1/3 of the crumble mixture over the tortillas.

Lay Chao slices in a single layer over over the crumble mixture then top with a layer of 1/2 the ricotta mixture.

Top the ricotta mixture with a single layer of corn tortillas.

Spread another 1/3 of the crumble mixture over the tortillas, top that with a layer of Chao slices.

Spread the remaining ricotta mixture over the Chao slices then top with a final layer of tortillas.

Use the remaining crumble mixture to create an even layer on top of the tortillas then sprinkle with Go Veggie shreds.

Place the casserole dish in the oven And bake at 375°F for 30 minutes.

For best results, remove the baked lasagna from the oven, let cool for at least an hour (or refrigerate to use the next, or freeze for later use), then reheat at 375°F for 10-15 minutes.

* Optional: Mix Just Mayo and apple cider cinegar together to make a dressing then stir in the lettuce and tomatoes and top each slice of warm taco lasagna with the cool, crisp, creamy, tangy garnish salad. Yum!

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School Daze: Easy Lunch Ideas & Shopping List (Kid-approved Vegan Food)

School lunches. There are four ways parents generally approach the irksome task: 1) prepare carefully sliced and arranged food figurines into pristine Bento boxes, 2) toss a Lunchable at the kid on his way out the door, 3) opt for cafeteria fare, 4) stick to the same worn-out lunch options out of ease and self-preservation. None are wrong, right, better, or worse. All get the kid fed.

My approach lies somewhere in the middle. I aim for easy-to-make, relatively healthy, filling, fast-to-eat, and kid-approved.

As noted School Daze: Morning Prep post, I pack the week’s lunches on Sunday. I have more delicate lunches lined up to go first with sturdier fare waiting in the back for Thursday and Friday packing. I don’t like to invest a lot of time into the prepping, so I opt for quick to make dishes that use ingredients I already have on hand.

This is an example of a week’s worth of pre-packed vegan school lunches my first grader polishes off.

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LUNCH #1; “Just Ranch” Salad with Pita Add handful of chopped salad greens, 1/3 of the cucumber (chopped), 1/3 of the carrot (chopped), 1/3 of the bell pepper (diced), a sprinkle of Follow Your Heart Shredded Cheese Alternative, and 2 mini pita pockets to a lunch container. Poor 2 Tbl of Just Ranch into a small container for dressing.

LUNCH #2: “Just Caesar” Salad with Pita Add 2 handfuls of salad greens, 2 mini pita pockets, and a liberal sprinkle of Follow Your Heart Shredded Cheese Alternative to a lunch container. Pour 2 Tbl of Just Caesar into a small container for dressing.

LUNCH #3: Veggies & Pita with Hummus Add 1/3 of the bell pepper (sliced), 1/3 of the cucumber (sliced into sticks or discs, whichever is preferred), 1/3 of the carrot (cut into sticks), and 2 mini pitas to a lunch container. Scoop a few Tbl of hummus into a small container for dipping.

LUNCH #4: Hummus Pasta Salad Add a cup of cooked pasta to a lunch container. Add 1/3 of the cucumber  (diced), 1/3 of the bell pepper (diced), and 1/3 of the carrot (diced), then stir in a couple scoops of hummus.

LUNCH #5: Lentil Marinara Pasta Add 1/4 cup of prepared lentils and 1 cup of prepared pasta to a lunch container. Stir in the desired amount of spaghetti sauce. Optional: top with Follow Your Heart Shredded Cheese Alternative.


SHOPPING LIST:

1 package of salad greens (or 1 head of lettuce)

1 large carrot

1 English cucumber

1 large bell pepper (whichever color is preferred)

1 package of mini whole grain pitas (you’ll need 6 mini pitas)

1 container of hummus (or homemade; you’ll need just a few tablespoons)

1 package of dried pasta (I used Banza for extra protein)

1 jar of spaghetti sauce (you’ll need just a serving’s worth)

1 bag of lentils (or prepared lentils if preferred, you’ll need just 1/4 cup)

1 container of Follow Your Heart Shredded Cheese Alternative

1 container of Just Ranch (you’ll need roughly 2 Tbl)

1 container of Just Caesar (you’ll need roughly 2 Tbl)


Comment here or tag me on Instagram (@thedairydiaries) if you make any of these lunches. I’d love to see your creations and variations.

Happy packing!

School Daze: Morning Prep

School mornings… as pleasant as a hemorrhoid, no? Early start, grumpy kids (and parents), little time, lots to do, start times, and tantrums (from kids and parents.) Fun!

Though our mornings aren’t scenes of fairytale bliss, and far from serene, they are streamlined. They are organized. How? One word: preparation.

I wake up ahead of everyone to heat breakfasts, pop lunches into backpacks, and begin my day so that by the time my crew shuffles downstairs, the rhythm is already in motion. My first-thing-in-the-morning task load isn’t too great though because I prepare everything I can ahead of time.

Lunches and snacks? Made at the beginning of the week. I simply grab a container stack, the water bottle, and place it in the lunchbox.

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Outfits? Laid out for the school week on Sunday evening based on the weather forecast and week’s schedule. The day’s outfit hung in the bathroom, so there are no clothing battles in the too-early morning.

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Each outfit bundle contains a top, bottom, socks, and underwear

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A week of outfits

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The next day’s outfits

Breakfasts? Prepared and plated the night before. I just heat and place them on the table while my caffeine brews.

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Mama’s caffeine? Set up the night before and ready to brew.

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Mama’s tea

Basically, when I wake up in the morning, it’s a matter of hitting “play” as opposed to scrambling to piece it all together while attempting to ready myself and my minions for the day. (That’s a feat in and of itself.)

We all could use a leg up in the morning. Why not give yourself one with a little prepping?

 

Fast and Easy Vegan Recipe: Beans-and-Greens Rice Bowl

Looking for something plant-based that’s quick, healthy, and easy to make? Hoping to fill your tummy, a lunch box, or your family’s plates? Need a dorm-friendly meal option or a simple dish your tween can heat up solo? Hunting for a 15-minute meal? This packable dish is good warm or cool. Give it a try.

Change out the beans and veggies to switch things up. Maybe black beans with peppers and corn, or cannelini beans with spinach and artichoke. Try switching up brown rice for farro or quinoa. Make this suit you.

BEANS-AND-GREENS RICE BOWL

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BEANS-AND-GREENS RICE BOWL

Ingredients:

2 cans pinto beans

3 cups frozen broccoli florets

2 cups frozen peas

2 bags of frozen microwave-in-pouch brown rice

2 Tbl Soy-free Earth Balance Spread

1 Tbl dried Italian seasoning

2 Tbl garlic powder

* 2 tsp fennel seeds (optional)

Salt and pepper to taste

Directions:

Microwave the rice according to package instructions.

Drain and rinse the beans.

Pour frozen veggies into a big microwaveable bowl and top with Earth Balance before microwaving for 8 minutes, or until warmed through.

Add the rice and beans to the cooked veggies then stir in the seasonings.

Refrigerate for later, portion it out for meal prep, scoop into containers for lunch box filling, or serve immediately.

Enjoy!

 

Snapshots of SAHM Life

Being a stay-at-home mom is draining and priceless, stressful and fun-filled, chaotic and routine. It’s overwhelming and unglamorous, messy and lonely, but it’s all I ever wanted… to spend my days raising my children and experiencing their days, their fleeting childhoods. To be there.

Still, days as a stay-at-home mom often involve lots of this.

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Caffeination on the go

A bit of this.

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Multi-tasking (with now-cold caffeine)

Too much of this.

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Toy mayhem

And always this.

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The insurmountable and ever-present, Mt. Laundry

Your days may also involve this.

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Grocery shopping and babywearing

Some of this.

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Nursing

And a bit of this.

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Playdate fun

Then, of course, there’s this.

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Mid-errand tantrums

This.

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Bizarre mishaps

A lot of this.

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In-cart public meltdown and sibling brawl

And, what day would be complete without a touch of this?

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Self-dressing drama

After all of that, you get this.

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Quirky cuddles

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Family time

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Simple fun times

Because you’re there for it all, you also get to witness this.

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Proud parenting moments

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Proof of your hard work shining through

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Love between your children

And this.

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Hard-won skills blossoming

And it’s all worth it. All of it.

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Dill Garbanzo Salad

Looking for a potluck dish that’s free from the top 8 allergens? On the search for a versatile vegan picnic dish that can go from side salad to sandwich stuffer? Meal prepping for the week and need a healthy, cheap menu item that can transition from packed lunch to snack to dinner? Hunting for a no-cook fiber-rich, protein-filled dish? Dill Garbanzo Salad!

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Canned garbanzo beans, celery, vidalia onion, soy-free veganaisse, lemon juice, dill, salt, and pepper are all you need to make this dish. Simply grab a big bowl and add in 2 cans of drained and rinsed garbanzo beans, 2 handfuls of cleaned and chopped fresh dill, 3 stalks of cleaned and chopped celery, 1 chopped small vidalia onion, 3/4 cup of Soy-free Veganaisse, the juice of 1 lemon, and salt and pepper to taste. Use a potato masher to combine the ingredients. Smash until roughly 2/3 of the garbanzo beans are crushed and the remaining beans are whole. Cover and refrigerate for 30 minutes or overnight.

After refrigerating, stir and taste to check seasoning before serving. Add more salt and pepper if needed, or sprinkle in some garlic powder if desired. If you want to add some extra zing, stir in a bit of juice from a jar of pickles and a couple of diced pickles immediately before serving.

DILL GARBANZO SALAD 

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Ingredients:

2 cans garbanzo beans (drained and rinsed)

3 stalks celery  (cleaned and chopped)

1 small vidalia onion  (chopped)

2 handfuls fresh dill (cleaned and chopped)

3/4 cup Soy-Free Veganaisse

Juice of 1 lemon

Salt and pepper to taste

* Optional: garlic powder to taste, dill pickle juice, and 2 diced pickles

Instructions:

Add all of the ingredients, minus the optional items, into a large bowl.

Using potato masher, crush the ingredients to combine until roughly 2/3 of the beans are smashed and the remaining beans are whole.

Cover the bowl and refrigerate for 30 minutes or overnight.

Before serving, stir and taste, seasoning with additional salt and pepper and/or garlic powder if desired.

For an extra flavor punch, stir in a bit of pickle juice from a jar of dill pickles and a couple of diced dill pickles.

Stuff it into a pita pocket, pile it into a sandwich, smear it on toast, roll it into a wrap, spoon it as a side dish, serve it on top of fresh greens, or scoop it into a Buddha bowl. However you use it, enjoy it!

Dairy-free Make Ahead Kid Breakfasts

I am a planner. On Sunday evening, I set out the kids’ clothes for the week. Each evening after dinner clean-up, as the kids squabble over their last few bites, I prepare their breakfasts, my breakfast, set up the electric tea kettle, and make their lunches.

Sunny apple sandwich

Sunny apple sandwich

Here are some breakfasts I often make the kids:

Smoothies: #1 and #2’s favorite is frozen mixed berries, frozen banana, frozen spinach, a dollop of sunflower butter, and apple juice. They also like frozen berries, Almond Dream Almond Non-Dairy Unsweetend Vanilla Yogurt, frozen spinach, and cranberry juice. I throw all of the ingredients in the blender cup, pop it in the fridge, and blend it the next morning. Easy!

Sunny Apple Sandwich: I core an apple then cut it horizontally into four slices (the apple core hole should be in the center of each slice, like a bagel.) Spread sunflower butter on one side of two of the apple slices and top each smothered slice with a naked apple slice, so you have apple sunflower butter sandwiches. Cover, refrigerate, and, in the morning, serve with your favorite dairy-free cereal and dairy-free milk (we lIke cashewmilk.)

Dairy-free Parfait: SoDelicious Non-Dairy Coconut Yogurt (#1 and #2 love the strawberry flavor) topped with fresh berries and pumpkin seeds is a tasty breakfast. If I’m using the Almond Dream Almond Non-Dairy Unsweetened Vanilla Yogurt, I’ll add a drizzle of honey. I cover the small bowls and refrigerate. In the morning I top each with dry bran cereal.

Sunny-banana Sandwich: a sunflower butter and banana sandwich on dairy-free bread served with a side of orange slices or pineapple is a fun and easy make-ahead. I just prepare it all, cover it, refrigerate, and serve in the morning.