November 2021 Newsletter
Vegan Lasagna, Chickpea Ricotta, and Overnight Oats
Hello! Here’s what’s new at The Garden Grazer:
Assemble this the night before and wake up to a delicious breakfast ready to eat. It’s naturally sweetened, so rich and satisfying, plus each serving has about 16 grams plant protein.
This easy recipe is a great replacement for traditional ricotta cheese. It’s thick, creamy, and made with chickpeas. (Also soy-free, dairy-free, oil-free, and gluten-free.)
This cozy comfort dish layers noodles with tomato sauce, vegan ricotta, and fresh veggies. We use zucchini, spinach, and mushroom, but change it up with your own favorites.
For more vegan recipe inspiration, browse the full index here:
Thank you for reading and subscribing,
-Kaitlin | The Garden Grazer
Behind the Scenes:
And lastly, I loved this photo of Albert Einstein wearing fuzzy slippers on his front porch (early 1950s):