Bio: Raised by three Ecuadorian women in Queens, New York, Carla Kaya Perez-Gallardo [she/they] was born into a home with a kitchen that was always busy. In seventh grade, they started Saborines, a pie company named after her grandmother. After graduating from Bard College with a degree in studio arts, they found a place for herself cooking and managing kitchens. Following a brief pause from cooking and a strained attempt to navigate the traditional art world, in 2016 she became co-founder of Lil’ Deb’s Oasis and is now chef-owner & creative director of the James-Beard nominated restaurant and community hub in Hudson, NY.   Vegan, GF Artichoke-Spinach Lasagna Preheat oven to 375° Ingredients • ¼ cup olive oil • 2 onions, diced • 3 (12-ounce) jars artichoke hearts, coarsely chopped and well drained • 1 lb. package frozen chopped spinach • ½ cup white wine • 1- 8oz package of baby bella mushrooms, sliced • 3 Tbs. minced garlic •  Salt and black pepper • 2 Tbs. nutritional yeast • 2 cans cannelloni beans • 2 Tbs. white miso • 3 cups cashews, soaked for 2 hours in water • ½ t. nutmeg powder • 2- 9oz. boxes GF lasagna noodles • 1 lb tofu, drained • 1 cup vegan mozzarella cheese (4 ounces) • fresh chopped parsley PREPARATION • Heat the oven to 375 degrees. Boil a kettle of water (an electric kettle works great here). • Meanwhile, sauté the onions in the olive oil until translucent. Add the mushrooms and 2 Tbs. of minced garlic. Add the wine and continue cooking for five minutes. Add the artichoke hearts and cook another 10 minutes. Add the spinach and continue cooking. • Pour boiling water over the lasagna noodles and let sit for 15 minutes while you prepare the filling. • While the artichokes are cooking, puree the beans in a food processor. Add the tofu, nutritional yeast, and miso and continue processing until smooth. Add bean mixture to the pot with the artichokes and mix well. Season with salt and pepper. • Make the béchamel sauce; Drain the cashews and put into food processor. Pulse cashews with 2 cups of water. Add the remaining Tbs. of minced garlic, 1 Tbs. Tarragon, the nutmeg, and generously season with salt, pepper. • Assemble the lasagna: Spray a large lasagna pan with olive oil. Put a thin layer of the cashew béchamel sauce down on bottom of pan. Put down a single layer of lasagna noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Lay down another layer of lasagna noodles. Spread the remaining bean filling over the noodles. Put down another layer of noodles and cover with the entire casserole with the remaining cashew béchamel sauce. Evenly sprinkle the vegan mozzarella on top. • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, Let cool for at least 10 minutes before slicing. Garnish with fresh chopped parsley.