Lasagna Soup

It's been a while since my last post, we have been so busy! Do you ever feel life is flying by? I feel like just yesterday we were at the lake with friends in July.  Maybe it's because we haven't been home on a weekend since July, so my recipe building has been slim! 

Luckily, we are back! I made this delicious lasagna soup for dinner Monday night and had leftovers for work, which is just the best. It hit the spot! 

Lasagan Soup.jpg

Lasagna is one of those meals that always hits the spot for me. I think it's because it's one of those meals my mom made growing up. Lasagna is warm, comforting and has so much flavor. I tried to combine the warmth, comfort and flavor into this soup. Two of my favorite things; soup and lasagna! 

Having a meat eater husband, I am always trying to think of meals that can easily be made non vegan if needed. I cooked some spicy Italian sausage on the side to add to his soup. If you are not vegan, just add the sausage to the soup! Make sure its organic, pasture raised meat-ALWAYS!

As you can tell from the ingredient photo, we eat almost all organic. I know not everyone agrees that organic is better, however, this is what works for us and we enjoy knowing we are giving our bodies the best ingredients we can. Everyone's food journey is so different, but I love being able to share mine with you.

soup 2.jpg

I mean look at that soup! I want to make it again just looking at it! 


8 lasagna noodles (you can use more if you want, but remember they will soak in some of the liquid!)

1 can diced tomatoes in Italian seasoning

1 jar of your favorite pasta sauce

olive oil

ricotta cheese (I use kite hill vegan ricotta)

1 onion

3 cloves garlic

4 cups vegetable broths (or more if you want leftovers)

1/4 cup basil

1/2 tbsp of sriracha- I like a little bit of spice in my lasagna. If you don't, just leave this out!

1/2 tbsp oregano 

salt & pepper

  • dice onion and garlic.
  • chop basil into pieces, set aside.
  • Add the onion to hot pot with olive oil.
  • Saute until the onions start to brown, add garlic
  • Saute for 2 minutes.
  • Add diced tomatoes with juices, pasta sauce, and vegetable broth.
  • Add sriracha, oregano, salt & pepper (stir)
  • Bring soup to a boil.
  • Crack lasagna noodles into pieces. Some big and some small!
  • Add the pieces to boiling soup, and bring to medium heat.
  • Cook noodles to the box directions (usually 9-11 minutes)
  • Once your noodles are cooked, scoop into bowls
  • top with a dollop of vegan ricotta and chopped basil

If you make this soup make sure to tag @happilyromer so I can see your creation!



Pesto Bow Tie Pasta Salad

I have always had a deep love for Pesto. Its creamy, delicious and is so good on just about anything you want to put it on. Pizza, pasta, bread, zoodles... the options are endless! 

I used to always buy pesto from the grocery store, but now that I am vegan that is no longer an option! Store bought pesto has Parmesan cheese in it. Luckily, my garden is producing the World's largest basil plant ever. Time to make my own vegan pesto!

Pesto 2.jpg

I always used to think making things from scratch would take so much time but it really doesn't. Not only is it easy, but its delicious. The flavor in this pesto compared to store bought pesto doesn't even come close. I was eating this with a spoon!

This pesto recipe is also awesome on sandwiches. I made a tomato and pesto panini the other day and oh my goodness- the flavor!



1 box pasta of choice (I used brown rice pasta)

1 cup peas

2 tablespoons vegan parm

Olive Oil


3 cups basil

3/4 cup olive oil

4 garlic cloves

1/2 cup pine nuts

  • Cook pasta based on the box directions, drain and cool.
  • Add basil, olive oil, garlic, salt and pine nuts to food processor. 
  • Blend together. Taste the pesto and add more salt if needed.
  • Mix pesto, pasta, and peas together.
  • Enjoy right away or refrigerate for later.
  • Dish into bowls and top with vegan parm and fresh basil.

If you make this pasta salad, make sure to tag @happilyromer so I can see your creation!





The Best French Fries Ever with Pesto Mayo

French Fries are the best, right? Some of you may be thinking, french fries are vegan? They sure are! If you are ever stuck at a restaurant and cannot find anything to order, french fries and a side salad comes to the rescue. 

Okay, now back to the best french fries in the World. I have been making these all the time lately, and we cannot get enough. They are an awesome side dish with veggie burgers, or if you are just craving some french fries!

The key to these fries is the cut. They take a little bit more time with cutting, but I promise you it is so worth it! I cut them into long thing pieces which allows them to get crispy and get that real french fry taste. 

We were out to dinner with my parents the other night and Nick order a sandwich and it came with a side of french fries and pesto mayo. The pesto mayo looked so good, but obviously not being at a vegan restaurant, I couldn't eat it! So the next night I made some vegan mayo with the basil from our garden and oh my gosh was this good!



Potatoes ( I usually do one potato per person. It seems like a lot when you are prepping, but I swear these will all get eaten!)

Olive Oil

Salt & Pepper

1 cup vegan mayo

2 cups basil

2 garlic cloves

  • Preheat oven to 425. While the oven is heating up, start prepping the potatoes.
  • Wash potatoes and cut in to 1/4 inch strips. (shown in photo above)
  • Once all potatoes are cut, drizzle with olive oil and salt & pepper.
  • Put potatoes on baking sheet with parchment paper, salt & pepper again. 
  • Bake in oven for 50 minutes, stirring them occasionally.
  • While the fries are baking, make your pesto mayo! 
  • Put mayo, basil and garlic in a food processor. Once mixed, place in fridge until you are ready to eat!
  • OPTIONAL: chop 3 cloves of garlic and saute for 5 minutes with olive oil. 
  • After the 50 minutes, add the roasted garlic or stir one more time. 
  • Bake an additional 10 minutes. 

Serve french fries with pesto and enjoy! Check on your french fries throughout. The hour cook time works for my oven, but make sure you are watching them towards the end!

If you make these, make sure to tag @happilyromer so I can see your creation!



Jackfruit BBQ Pizza

Jackfruit is everywhere lately! Why, you ask? It takes the flavor of anything you really want it to, which is great for a meat substitute. I have been wanting to try jackfruit and I couldn't decide what I wanted to do with it. Tacos, pizza, sandwich? I ultimately went with pizza because I mean, it's pizza!

This is the pizza before the oven. It smelled delicious and seriously, it's beautiful! I went to three different stores looking for jackfruit! Whole Foods has already marinated jackfruit but I really wanted to do my own thing and wanted jack fruit from a can. Trader Joe's to the rescue! If you want to make this go to Trader Joe's or call your grocery store first to make sure they have canned jackfruit!

This is one of those meals that I wanted to serve to Nick and not tell him it was vegan. It has cheese, cilantro, onion, pineapple, BBQ sauce, and what looks like BBQ chicken! Even though I was tempted to trick him, I couldn't wait any longer to eat it!  

Bear also loved this dish. Don't worry he didn't eat pizza! But, he is Vegan and if I am cooking with fruits and veggies I always google if dogs can eat it. Well it turns out, pineapple is good for dogs! He always stays in his place while I cook, so I gave him a few pieces of pineapple as a sweet treat. He was one happy boy!

Nick had half of the pizza and said he really thought he was eating chicken! I swear you guys, this jackfruit is life changing. I can't wait to use it in more meals! 


1 can jackfruit in brine, drained

1 can pineapple, drained

1/4 small red onion, thinly sliced

2 tablespoons fresh cilantro

1/2 cup vegan BBQ sauce (I use tessemaes and I love it!)

1 tsp sriracha

1 tsp maple syrup 

1 tbsp olive oil

Salt and Pepper

Pizza Crust- I use Whole Food's 365 crust.

1 cup Daiya Mozzarella cheese (or any other vegan cheese)

  • Preheat oven to 425 degrees
  • Drain jackfruit and chop into little pieces. 
    • I did some big pieces and some little pieces and pulled them apart with my fingers pretty easily!
  • Add jackfruit to a pan with olive oil and salt & pepper. Saute for 5 minutes on medium heat.
  • While the jackfruit is sauteing, mix BBQ sauce, sriracha and maple syrup. 
  • Put a small bit of the BBQ mixture onto the pizza crust and cover with Daiya cheese.
  • Slice onion into small thin slices.
  • Drain pineapple
  • Add the BBQ sauce to the jackfruit and cook for an additional five minutes on medium/low heat. 
  • Make your pizza! Add red onions, pineapple, cilantro and jackfruit to your pizza. 
  • Bake for ten minutes, cut and enjoy!


I hope you guys give this one a try! We absolutely loved it. If you make it, make sure to tag @happilyromer. 



White Bean Fritters

I love these White Bean Fritters so much that I have been making them once a week! They are a great side dish, appetizer or to just put on top of a salad! 

Loaded with fresh herbs and lemon juice, these are full of flavor. I was eating mine with spicy mayo and for a second I swore I was eating a crab cake! 

After eating my "crab cakes" above, I put my leftovers on salads for the week. Protein and delicious, that is a win!


2  cans cannellini beans, drained. 

1/3 cup bread crumbs

1 lemon, juiced

Fresh herbs of choice- I used Basil, Thyme, Rosemary and Chives

1 tablespoon olive oil

Salt and Pepper

  • Drain and rinse beans and add to a bowl.
  • Squeeze lemon
  • Add bread crumbs, salt & pepper, fresh herbs and olive oil
  • Mash with potato masher until almost all beans are full mashed. 
  • Form into patties
  • Add olive oil to pan, and fry fritters until lightly browned.

Eat up and enjoy! If you make these make sure to tag @happilyromer



Vegan Lobster Rolls

I have been vegan now for three months, I kind of can't believe it! I still have never felt better and I am enjoying learning to cook new things and try new recipes. I really do not miss too many things at all, which I was pretty shocked by. I don't miss cheese, eggs or even steak. However, with the warm weather I have been craving a lobster roll. I guess you could say I am kind of missing crab and lobster as of right now. So that got me thinking, what can I make instead?

I never ate hearts of palm until I became vegan. I really enjoy them! They have a great flavor and are perfect for a "lobster roll".  For those of you who have never even heard of hearts of palm, this delicious vegetable comes from the center of a cabbage palm tree. They are extremely versatile and can be used for so many recipes or just plain on a salad. They have a similar taste to an artichoke, but a bit crunchier. Gives these a try! You won't regret it. 

That is a preview of our 1950's kitchen floor in the background. We are slowly fixing up our fixer upper and those floors, while full of character, will be being replaced this winter with our kitchen remodel. I can't wait to have an awesome kitchen to cook in!

This dish is easy and comes together quickly which is great for a quick summer night dish! The hearts of palm can be cut any way you want, but I tried do chunks and some shreds to give that lobster feel. 

I got us hoagie rolls from our local grocery store and I wanted them to have that buttery flavor so I brushed the inside with parsley and olive oil and put them in the oven for four minutes. Maybe it's because I don't eat butter anymore, but oh my goodness these were heaven!

Seriously, these rocked and I felt like I was eating a lobster roll.

Vegan Lobster Roll


2 cans of hearts of palm

3 tablespoons vegan mayo

1 tablespoon dijon mustard

3 tsp of Old Bay Seasoning

Salt & Pepper

Quarter of 1 lemon

1 stalk of celery chopped

2 tablespoons of fresh chopped parsley

2 tablespoons olive oil

Chives for a garnish

  • Drain hearts of palm and cut into chunks and shreds. Add to a bowl.
    • Cut these however you would like or whatever would make you think LOBSTER!
  • Add three tablespoons of vegan mayo.
  • Add 1 tablespoon of dijon mustard. 
  • Add 3 teaspoons of Old Bay Seasoning.
  • Salt and Pepper to taste.
  • Chop one celery stalk and add to the bowl.
  • Quarter lemon and squeeze into the bowl.
  • Mix everything together and put in the fridge for 30 minutes.
  • Preheat oven to 350 degrees.
  • Cut bread and brush with fresh parsley and olive oil. Place on oven rack for four minutes. 
  • Scoop lobster mix into the hoagie roll and garnish with fresh chopped chives.

Eat and enjoy!

This should make two big lobster rolls or four smaller lobster rolls. If you make these make sure to tag @happilyromer. 



Bean Ball Subs

A lot of magical things happened the weekend I made these bean ball subs. We threw a beautiful shower for my sister in law, Ellen. I made delicious bean ball subs, and I bought a Vitamix. That is right, A VITAMIX!

The shower was beautiful and being with family is always such a special weekend. We cannot wait for this new baby to arrive. 

The minute we came home from the store with my Vitamix I made fresh smoothies. Bananas, mango, strawberries and blueberries. I have been making smoothies every day since. They just taste too good!


Okay, back to these bean ball subs. Loaded with flavors from the seasoning and a little bit of crunch from the sun flower seeds. These have become a favorite in our house!

You can buy store bought hoagies or make your own! I followed A Sweet Pea Chef's hoagie recipe and they were absolutely delicious.

These would be a great "Meatless Monday" dish. I bet you would fool everyone into thinking they are eating real meatball subs! I hope you enjoy this recipe and make sure to tag @happilyromer if you try it. 


1/4 tsp Cumin, Paprika, Cayenne

Salt and Pepper to taste

1/4 cup roasted and salted sunflower seeds, chopped

1 can black beans, rinsed and drained

1 jar of pasta sauce. I use Whole Foods 365. It is easy, no sugar added, and delicious!

Hoagie Rolls

Fresh Parsley

  • Preheat oven to 375
  • Rinse and drain black beans. Place in bowl. 
  • Add spices, salt and pepper, chopped sunflower seeds, and 2 tablespoons of sauce to bowl.
  • Mash with a potato masher.
  • Once mashed, form into bean balls.
  • Bake for 20 minutes at 375.
  • When the meatballs are baking, add remaining sauce to a sauce pan to heat.
  • When the meatballs are finished baking, add to the sauce. 
  • Place 3-4 meatballs per sub and garnish with fresh parsley. 

This recipe makes around 12 bean balls. Hope you enjoy!




Warm Potato Arugula Salad with Cauliflower Steaks

Introducing our favorite meal in the Romer household! We used to eat this weekly with flank steak, but when I became Vegan this meal took a backseat for a bit while I was discovering all of my options. It wasn't until I discovered cauliflower steaks that I realized I could reinstate our favorite meal! 

The ingredients are simple but don't let it fool you. This dish is sure to impress. It is great for entertaining or a simple dinner in. I love that it is easy to throw cauliflower steak on top for me and a flank steak on top for Nick. 

The more colors, the better!

I used to have a love-hate relationship with cauliflower. I love the taste and love it in meals, but it never worked well with my stomach. I tried it the other day when I made Emilie's tacos and had no stomach issues. So I think my love-hate relationship has turned into a love relationship! Nick even said, "I used to hate cauliflower and now I eat it all the time. What are you doing to me!" His love hate relationship has also turned to love. Yay for cauliflower!

Hopefully, this becomes a staple in your household and you love it as much as we do. Make sure you pin to remember the recipe and tag @happilyromer if you try it!


1 head cauliflower

1 bag of baby potatoes- I use the mixed bag from Whole Foods to get some color!

1 container of arugula- this recipe still works with spinach but the flavor of the arugula is best.

1 teaspoon oregano

2 tablespoons olive oil

For the Dressing:

1 tablespoon dijon mustard

1 teaspoon oregano

2/3 cup of olive oil

Cauliflower Marinade:

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1 teaspoon rosemary

salt & pepper to choice

  • Preheat oven to 425. While the over is heating up, prep your potatoes. Cut into quarters and drizzle with olive oil, salt & pepper and oregano. 
  • Bake for 25 minutes or until potatoes are slightly cripsy.
  • While the potatoes are cooking prep your dressing. Mix oregano, olive oil and dijon mustard together. Shake well.
  • Prep the cauliflower marinade-mix oregano, basil, thyme, rosemary and salt & pepper in a bowl.
  • Prep your cauliflower. Cut the stems off the cauliflower and slice the cauliflower into 1/2-1 inch pieces, creating steaks. Brush both sides with cauliflower and sprinkle the seasoning marinade on both sides of the cauliflower. Grill for 15-20 minutes, or to your liking. 
  • Place arugula, warm potatoes, and dressing into a bowl. Mix well. 
  • Plate the arugula salad and add cauliflower steaks on top!

Dig in and enjoy! 




Caramelized Onion, Sauteed Mushrooms and Rosemary Pizza

I love pizza, like love love pizza. Let's be honest though, there isn't too much food out there that I don't love. But pizza, I can eat a lot of and I never regret it. 

Being vegan means my pizza choices have changed, but that doesn't mean it needs to lack in flavor.


FullSizeRender (8).jpg

This pizza is a mix of rosemary, mushrooms, onion, garlic, olive oil and tahini. It is delicious.

I get this pizza crust from Whole Foods. Does anyone else love this crust? It is thin, crispy and comes with two pizzas which is convenient in this household: a vegan pizza for me and a meat loving pizza for Nick. Nick is eating more vegetables and even ate a full vegan meal the other night, so I'll take what I can get! I always try to remind myself that this is my journey and I am grateful to have a partner that supports that. 

This pizza hit the spot... and you guys, I ate the whole thing. Followed by some homemade Reese's. What a night!


Crust of your choice

Fresh Rosemary

1 clove garlic, chopped

1/2 red onion

2 potabella caps

1 tablespoon Tahini

2 Tablespoons olive oil

  1. Preheat oven to 425 degrees. 
  2. Slice onion into long thin slices.
  3. Cut the mushrooms into long pieces, 1/2 inch wide.
  4. Saute onions in a pan until light brown. 
  5. Add mushrooms and 1 sprig of fresh rosemary. Salt and Pepper to taste. Cook 8-10 minutes on medium heat.
  6. While the mushrooms and onions are cooking, mix olive oil, tahini, and chopped garlic. Spread over pizza. 
  7. Add the mushroom and onion mixture to the pizza. Top with salt, pepper, and one more sprig of rosemary. 
  8. Place pizza directly on rack. Bake for 8 minutes or until pizza crust is to your liking.
  9. Slice, eat & enjoy!

Make sure to tag @happilyromer if you try the recipe!



Grilled Artichokes with Vegan Tahini Sriracha Aioli

One of my favorite things to make for a dinner party is grilled artichokes. Not only are they delicious and fun to eat, people assume you're a good cook because it is not a common dish. And who doesn't love feeling like a good cook!

I was determined to create a vegan aioli that paired well with artichokes and still gave that wow factor. I think I finally found it!

These would be a great summer appetizer or side dish at your next party.


I first discovered my love for Artichokes at my favorite restaurant in Columbus: Third & Hollywood. If you ever find yourself in Columbus, go and order the artichoke. You won't regret it. 


I mean look at that beauty!


Seriously, did I mention I love artichokes? 


2 artichokes

Olive Oil 

Salt and Pepper

1 Lemon

For the Sauce:

 1/2 cup Tahini

1/3 cup water

3.5 tablespoons of Sriracha

1 clove garlic, chopped

1 Lemon

  • Fill a stockpot with water, teaspoon of salt and juice from one lemon. Bring to boil.
  • While water is heating up, cut stems off artichokes and cut in half. 
  • Remove the purple leaves and the "hair" of the artichoke with a fork. 
  • Once water has begun to boil, add the four halves of the artichoke, cover and simmer for twenty minutes.
  • While the artichokes are simmering, start preparing the aioli.
  • Mix Tahini, Garlic, Water, Lemon and Sriracha. This makes a big batch of sauce. We really like to dip our artichokes! We also used the sauce for sandwiches the next day. Yum! You could easily cut the sauce recipe in half if you would like. 
  • When the artichokes are finished simmering, brush with olive oil on both sides and salt & pepper. 
  • Grill until you have grill marks! 
  • Plate and dig in!

I hope everyone is impressed by your artichoke and this becomes a staple in your house. Make sure to pin the recipe and tag @happilyromer if you try the artichokes!



Strawberry, Blackberry and Banana Smoothie Bowl

Smoothie bowls are all over Instagram and I cannot get enough. The colors, the fruit, the toppings... Oh my! It is a work of art! 

I decided to give it a try to see if I could create one that looked just as fabulous. This recipe is easy, healthy and delicious. Hope you love it as much as I did!



Smoothie Ingredients :

1/2 cup frozen strawberries

1/2 cup frozen blackberries

1 frozen banana, cut into pieces

1/3 cup coconut milk

Topping Ingredients:

Shredded Coconut



  • Start by blending Strawberries, Blackberries, and Banana together. Once mostly blended add coconut milk to make a smooth consistency. 
  • Pour in bowl and add toppings!

Eat up and Enjoy!