Now THIS is a keeper!
That was the consensus last night, after LeeLee and I mowed down Round 1 of this meal from the Make-Ahead Vegan Cookbook, a new addition to my ever-growing cookbook collection. I’d worked from home yesterday after taking the Wonder-Cat to the vet – she’s fine – and preparing this once my workday was done was simply a dream!
This cookbook’s author, Ginny Kay McMeans, has a book to sell, so I won’t give away the full recipe here. But let me just say how simple and easy this was to create in just a few steps! And the beauty of this cookbook in general – though I didn’t make sure of this tactic last night – is that once you create the meal, you don’t have to bake it right away. Instead, you can … wait for it … make it ahead of time, just as the name implies! And there’ll be no trouble waiting a couple of days before you bake it.
Now, this recipe calls for Italian sausage, but the Italian Tofurky I’d gotten from the store had – gasp! – already expired by the time I brought it home and I didn’t manage to notice while doing my shopping. But no matter – I pulled out a package of vegan breakfast sausage and used it instead. And the final product was no worse for the wear! In fact, we both really enjoyed the texture of the breakfast variety and I think will use it again on purpose next time.
Now, I say that last night we enjoyed Round 1. That’s because tonight I enjoyed Round 2 while LeeLee was at a dinner meeting (lucky LeeLee!). And it held up wonderfully after a night in the fridge, as pasta tends to do! After each enjoying several servings last night and then a couple tonight, we now only have enough for about one more before the leftovers are gone. So sad! But completely worth it.
This cookbook – and recipe – are definitely keepers. Looking forward to another foray next week!
:)