Yeah, it’s autumn (ok, almost close to winter) and that means it’s pumpkin and soul food time! As I love lasagna, mushrooms and pumpkin, I had to throw everything together, top it with a creamy sauce and refine it with something special like cinnamon – et voilà, here’s a perfect warming and comforting dinner.
Finally, I managed to take some photos and write down the recipe for one of my favourite dishes. Yummy, warming, delicious soul-food lasagna stuffed with all kinds of veggies, filled with red and white sauce, and topped with a creamy yet crispy ‘cheese’ crust.
Wow, sorry for not posting for so long – I’ve been really busy over the past two weeks as I’ve started to work at the Albert Schweitzer Stiftung für unsere Mitwelt finally, yeah! It’s a foundation that informs people about animal rights and welfare, the circumstances in agriculture and of course about vegan diets and nutrition. I’m so happy there, this is exactly what I want to do. I’m in the research department doing literature search, writing articles, dealing with recipes, vegan nutrition, health and psychological strategies for campaigning and marketing. Ok, now on to the new recipe ; )
Here’s another easy seasonal dish for you – creamy, vegan, fresh mushroom pasta. When I was thinking about what to cook with my friends Maria and Rike on a really autumnish evening, I suddenly had to think of creamy mushrooms. I haven’t tried a white mushroom sauce since I’m vegan, so we were more than happy in the end that it turned out that delicious.