PE: There are many, but I would have to say one of the biggest challenges is building the right team. This is something that takes time, sometimes years, and no restaurant can run well without it. Have a clear goal, have patience, be open to listening to others, and try your best to surround yourself with people who really care about your well being. Make sure to eat and sleep well.
W&S: What does National Vegan Day mean to you?
Urban Vegan Kitchen’s GF Veggie Lasagna
This is Urban Vegan Kitchen’s signature sunflower tofu ricotta lasagna made with brown rice noodles, marinara, carrots, kale, zucchini, numu mozzarella, and cherry tomatoes.
Serves 8-10
Tofu ‘Ricotta’:
2 cups cashews
juice of 1 lemon
1 cup olive oil
1/2 cup nutritional yeast
5 cloves garlic
1 tablespoon salt
1/4 cup miso
1 tablespoon red wine vinegar
1 cup basil
1.5 tsp oregano
1.5 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
Filling:
3.5 cups extra firm crumbled tofu
3 diced onions and 20 cloves of garlic blended in a food processor
3 tablespoons olive oil
Noodle layer/toppings:
10-ounce box rice lasagna noodles (here are some options), cooked according to instructions
1 1/2 large carrots, thinly sliced
1 1/2 medium zucchini, thinly sliced
1 tablespoon olive oil
1/4 teaspoon sea salt
2, 25-ounce jars of your favorite marinara sauce
2-3 cups shredded vegan mozzarella (adjust to your preference)
1 tablespoon nutritional yeast
Directions:
1. Pre-heat oven to 450F.
2. Blend the tofu ricotta ingredients (cashews through garlic powder) until smooth. Stir in the crumbled tofu.
3. Sautee onions and garlic in olive oil until caramelized, add a pinch of salt. Set aside.
4. Spread enough marinara sauce over the bottom of a 9×13-inch baking dish to cover it with a thin layer. Add a single layer of noodles and top with 1/3 of the ricotta mixture, spreading it evenly over the noodles. Top with another layer of noodles, 1/4 of the remaining marinara, the sliced carrots, a drizzle of olive oil, and a pinch of sea salt. Add another layer of noodles, marinara, and ricotta, the sliced zucchini, a drizzle of olive oil, and a pinch of sea salt. Top with a third layer of noodles, marinara, and ricotta, then the onion and garlic mixture, another (final) layer of noodles and the final layer of marinara.
5. Sprinkle the top with mozzarella and nutritional yeast. Cover with foil.
6. Bake at 450F until soft and bubbly, about 1 1/2 hours. Remove the foil during the last 30 minutes of baking so the top browns.
Urban Vegan Kitchen Crispy Waffles with Coconut Whipped Cream, Strawberries, and Maple Syrup
This is Urban Vegan Kitchen’s signature Crispy Belgian Waffle recipe with coconut whipped cream, strawberries, and maple syrup.
Makes 12-14 waffles (recipe can be easily halved or even quartered)
Ingredients:
4 3/4 cups soy milk
2 teaspoons apple cider vinegar
3 tablespoons vanilla extract
1/4 cup olive oil
3.5 cups flour
1/2 cup cornmeal
2 teaspoons salt
3.5 tablespoons sugar
2 tablespoons baking powder
2 tablespoons cornstarch
1/4 tsp nutmeg
*Coconut whipped cream recipe found here.
Directions:
1. Whisk the milk, vinegar, vanilla, and olive oil together in a large bowl.
2. Add the remaining ingredients (flour through nutmeg) and whisk until smooth.
3. Cook in a waffle maker, following manufacturer’s instructions.
4. Top with a dollop of coconut whipped cream and fruit.
*Note: Leftover batter will keep in the fridge for up to 4 days and cooked waffles can be frozen and reheated as a great super-fast breakfast option.