This is one of our first whole foods, plant based meals. And I must say, it was quite good. I loosely followed a recipe found in the E2Diet, but I didn’t have all of the ingredients, so I improvised a little. Rip Esselstyn calls it “Raise the Roof” sweet potato vegetarian lasagna. Some of the ingredients I was missing were spinach, bell peppers and cashews. Instead I used chopped almonds and zuccini. I also added some tempeh and mushrooms simply because I like them.
To accompany the lasagna, I made an avocado, lime and kale salad. It was so good. I’ve never really been a fan of avocado, but the flavor and texture were amazing. I even enjoyed “masaging” the avocado into the kale. It was like playing with goo!
My son tried a bite of each, but that’s as far as it went. My daughter looked at it and said, “No way!” Maybe someday they’ll learn to like a few of my new dishes. I know I had fun making and eating them.