Vegan Zucchini Lasagna, Wholemeal Bread with Vegan Cream Cheese, Tomato and Cucumber Salad with Japanese Mustard Dressing, Part 1 of 2

Today we are going to do something very quick in the kitchen. We have some zucchini here, and we’re going to bake zucchini in the oven. We’ll call it Zucchini Gratin. Or you can call that vegan lasagna if you like. First, we wash it with salty water and cut it into thin slices. About this thin, that’s it. This is a complete, meal with salad, dessert, and (non-alcoholic) cocktail even. You will see. When your guests come, and you like something that looks exotic, maybe even fanciful, simple but fanciful.

INGREDIENTS (For all ingredients, please use organic versions if available)

For the Vegan Zucchini Lasagna, the ingredients are: 1½ - 2 zucchinis, Vegan butter, 400 grams of silken tofu, 20 centiliters of soy gratin sauce, 1 tablespoon of vegetable bouillon powder, 1 tablespoon of mushroom seasoning, ½ tablespoon of ground pepper

For the Wholemeal Bread with Vegan Cream Cheese, the ingredients are: Wholemeal bread, Vegan cream cheese

For the Tomato and Cucumber Salad with Japanese Mustard Dressing, the ingredients are: Tomato, Cucumber, Japanese mustard dressing, A few dashes of Maggi soy sauce