Hi Reader,

I know many of us are focused on the weather right now. Here in Asheville, we definitely are.

I actually wasn’t planning to send an email today because this could absolutely wait.

But after doing some cooking, cleaning, laundry, and all the little storm-prep things, I realized I’d pretty much done everything I could for now. So I figured I’d sit down, enjoy having power, and write to you. Maybe a little as therapy, too.

After our experience during Hurricane Helene 16 months ago, anything that brings the possibility of power or water outages stirs up some nerves.

I felt totally fine all week, and then yesterday afternoon, that familiar anxiety crept in. Not full-blown panic, but a low, buzzy unease that’s hard to shake.

A good friend helped reframe things for me today, reminding me that every storm doesn’t get to be another Helene. Even when our brains are convinced otherwise.

Our minds are excellent at jumping straight to worst-case scenarios. This makes sense from a survival standpoint, but it’s not always necessary, and it’s definitely not very comfortable.

So today I’m choosing cozy, grounding, and comforting. Which brings me to lasagna. ❤️

​Vegan Lasagna​

Adapted from this Vegan Crockpot Lasagna, I used my tofu ricotta and liquid mozzarella for the cheeses. Mushrooms, onion, spinach, and your choice of a plant-based meaty ingredient, bring home all of the satisfying, savory notes you expect from lasagna.

Comment of the Week

"I was so happy to find this recipe, split pea is a favorite! My husband was surprised at how good it was. I followed the recipe and made it in the Instant Pot. I used dried mushroom powder." ~Sophia Split Pea Soup

Weekly Recipe Picks

Something magical happens when you combine oats and yogurt. It's like regular overnight oats, but better! No milk or chia seeds needed, and it's still wonderfully thick and creamy.

I love all of the fun textures in this salad, not to mention the tahini-based vegan Caesar! If you love savory salad dressings as much as I do, don't miss this one.

I hadn't made this stew in a while and decided to last night as part of our storm prep. Instead of chickpeas I added 2/3 cup red lentils and an extra cup or so of water. So good! And aside from some chopping, simple to make, too.

Another quick and easy one — with an Asian-style marinade, these soy curls are a little smoky and chewy and almost too easy to eat.

Fudgy and brownie-ish in flavor, these wholesome little cookies are a great way to use up extra chickpeas and satisfy your sweet tooth!

I hope you enjoy the recipes. Stay safe and warm! 💚 ~Lori

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