Marché Bonsecours is hopping. This weekend it’s hosting RASPIPAV, the private import wine salon (you can check out my recent appearance on Breakfast Television Montreal talking about this), and next weekend it’s the Montreal Vegan Fest.
It’ll be my second time attending the meat-free fest that combines local and international guest speakers, culinary demos, restaurants, bakeries, caterers, vegan skincare and cleaning products, prepared food products, community organizations and discussion groups.
Of course, as my favourite not-so-evil stepsister in Ever After said, “I’m just here for the food.” This is slightly embarrassing, because, well, that screenplay ain’t Dickens, but my point is that I’m mostly looking forward to gluten-free, dairy free cupcakes.
Here’s the schedule of the cooking demos. And here are the hours:
10am-6pm on Saturday Nov. 5
10am-5pm on Sunday Nov. 6.
Best of all, it’s free!
To get you excited, here’s a recipe from Émilie Langlois, who’ll be presenting a vegan cooking demo entitled “Queso, sour cream and artichoke dip for tortilla chips” on Sunday morning at 11am.
Vegan Lasagna, by Émilie Langlois
This lasagna is so good, non-vegans won’t believe it’s not dairy! Feed them and please your taste buds at the same time. Here’s what you need to do it:
1 24-ounce jar of vegan spaghetti sauce, or homemade
1 lb no-boil lasagna noodles
1 container Vegan ricotta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic
14 ounce tofu extra firm
2 tablespoons lemon juice
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon white miso paste
Preheat the oven to 375 degrees. Lightly grease a 9×13 inch pan.
In a large skillet, heat oil over medium low heat and sauté onions until soft. Remove from heat.
In the food processor, combine onions, garlic, tofu, lemon juice, salt, pepper and miso.
Pulse until mixture is almost smooth but still has some texture.
Spread a thin layer of sauce in the bottom of the prepared pan. Arrange lasagna noodles across the pan.
Spread 3/4 of vegan ricotta. Arrange 4 more noodles on top. Spread another layer of sauce and the rest of the vegan ricotta.
Cover the baking pan with foil and bake 45 minutes, or until noodles are cooked. Remove from oven and let sit at least 5 minutes before serving.
Enjoy!
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