Vegan Lasagna

By Chef Sam



  • olive oil
  • basil
  • 2 cloves garlic
  • 1/2 onion
  • mushrooms
  • zucchinni
  • spinach
  • 1/4 cup vegetable broth
  • 16 oz tofu
  • 8 oz vegan cream cheese
  • 2 tablespoons lemon juice
  • 1/8 teaspoon nutmeg
  • 1/4 cup nutritional yeast
  • 12 lasagna noodles
  • 2 jars tomato sauce


Prepare the Filling
Preheat oven to 375.
Coat pan with olive oil and sauce onions and garlic. Once tender add chopped zucchini, mushrooms and cook for about 1 minute more. Add vegetable broth and bring to a low simmer.
Once simmering add tofu (crumble in hand), vegan cream cheese and lemon juice. Stir constantly. Once cheese melts, add nutmeg and nutritional yeast. Season with salt and pepper to taste (for a cheesier flavor add more nutritional yeast). Once mixed, remove from heat. 

Assemble the lasagna
Place lasagna noodles on the bottom of a casserole dish. Spread a layer of the tofu mixture, then tomato sauce, and a handful of spinach. Place another layer of lasagna noodles on top, and continue layering noodles-tofu mixture-tomato sauce-spinach - until the pan is full or you run out of ingredients.

Cover and bake for 15 minutes, then uncover and bake for  an additional 20-30 minutes; until noodles are fully cooked. Let cook before serving.

Top your slice with fresh basil and enjoy!

Chilled Tomato Soup

By Chef Mario

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  • 7 or 8 early girl tomatoes (depending on size), skin blanched off
  • 1 clove garlic, crushed
  • 1 day old quality baguette or peasant bread (about 10 oz.), cut into large pieces
  • 1⁄2 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • Sherry Vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • 3 hard-boiled eggs, chopped and seasoned with salt and pepper

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit until cool enough to place in the refrigerator overnight, Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs and a drizzle of oil.

Summer Salad

Heirloom Tomato, Lemon Cucumbers Macerated Onions and Shiso Leaves

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By Chef Mario


  • 1 large heirloom tomato, sliced horizontally
  • 2 medium sized lemon cucumber, peeled and sliced thin
  • 1 small onion, peeled, sliced in half moon and macerated in vinegar and salt for 5 minutes
  • 12 small shiso leaves
  • 2 tbs. of sesame oil
  • Red wine vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • Sugar to taste


In a small mixing bowl, combine sesame oil, vinegar, sugar and season to taste. Mix until the sugar dissolves completely.

Place the sliced tomatoes, cucumber, shiso leaves and onions on a chilled serving dish. With a spoon, drizzle the dressing and season to taste. Serve at once.