Heading off on my next adventure!
Before I leave home, I have a few pre-travel rituals I like to follow: I always leave myself with a clean and made up bed; I leave myself a nicely folded set of clean clothes to return to, knowing that the first thing I’ll do is dump the contents of my suitcase into the washing machine. But for our purposes here, the most important of these is that I cook a meal or two in advance and put them into the freezer. Future Me will be so happy to not have to cook the first day or two back from her trip!
This year, I decided to toss together a nice little lasagna. I say ‘toss’ because there’s really not even a recipe I follow. (This might be my Italian side coming out.)
Since I have celiac, I can’t use regular pasta, which is a very sad thing for an Italian girl. Here’s my go-to brand of brown rice pasta. 
It cooks quite well, and doesn’t turn to mush or have a weird aftertaste.
This time, I cheated a bit(I literally cooked this hours before I left for the airport!) and used jarred sauce, as well as some frozen, pre-grilled eggplant. Added spinach to it, and a tofu mixture not dissimilar to this recipe here. A vegan eating tofu, what a cliché. Honestly, I eat much less tofu than one would think, though I quite like it.
The final product is portioned out into freezable containers(I use glass), and it’s there waiting for me when I get home. Cooking in advance has become a literally life-saving technique, and one we will surely discuss more in the future.
But for now, I’m headed to a very vegan-friendly destination. You’ll be hearing from me soon!
