I was cooking up a storm today. I made a vegan, soy-free, gluten-free lasagna and apple strudel. I made the lasagna with gluten-free noodles, loads of veggies (eggplant, mushrooms, zucchini, peppers, carrots, and tomatoes), fake vegan ricotta I made with cashews and nutritional yeast, and Daiya cheese on top. I’m testing the lasagna out on non-vegan friends tomorrow night.

For dessert, I made a sugar-free, vegan apple and quince strudel that turned out really nice. The only downside to all the cooking is I had a few mishaps with knives and sliced up my fingers pretty good. Occupational hazard I guess.

And in other exciting food news, I found I found vegan sausages at Whole Foods that are soy-free! They use wheat gluten, aka seitan. Most seitan products also have soy, so I was excited to find these. The sausages are made by Field Roast Grain Meat Co. based in Seattle. We fried some up for dinner, and they’re really good.