Mango-Raspberry Vegan Shake

In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.

This easy vegan lasagna is a boon to all those who abstain from dairy, but even cheese-lovers will enjoy this version of an Italian-American classic. Made hearty with fried and marinated eggplant slices, with a creamy filling of soft tofu flavored with parsley and lemon, there's plenty of savory tomato sauce gilding all the layers of noodles too. Read more.