Asheville and Bean and Corn Lasagna

I spent the weekend in Asheville North Carolina for a girl's weekend. If you've never been to Asheville, you have got to check it out. It is a vegetarian wonderland. Not only is half of every menu vegetarian, but there are even Vegan options as well. We dropped by LAB - where I had a seitan philly cheesteak sub. Then we swung by French Broad Chocolates - for some wine and vegan truffles (including a fig and port truffle rolled in sliced almonds. To. Die. For.) Breakfast was at Mayfel's - the cutest little restaurant- complete with a hostess and a potty attitude. I did have eggs and not tofu (though I could have had a tofu scramble). I had the "karma" benedict - a split BISCUIT (the best I've ever had, seriously. And I am a biscuit connoisseur) topped with a slice of ripened tomato, spinach, veggie sausage and poached egg with hollandaise. This was accompanied by cheddar jalapeno grits. It was truly the most amazing breakfast ever. Great company and great food. Now I am completely exhausted. I wanted to throw something together that would last me a week for leftovers and ready-made lunches.

I flagged this recipe awhile ago after I saw it here, on This is Vegan. It turned out great - though lacking in spice. I had left my sriracha at lab - so I was without heat. The full recipe can be found here.

Here it is hot out of the oven.



And the final dish.... garnished with cilantro and a side salad.