Y'all!! This is the SO good! You don't miss the noodles at ALL! You can make ricotta with macadamia nuts or FIRM tofu. We opted for the tofu but I posted both options below! Remember, if you prefer a more "cheesy" lasagna, be generous with the nutritional yeast!
3 cups raw macadamia nuts, or 1 16-ounce extra FIRM tofu, drained and pressed dry for 10 minutes
3-4 tablespoons (depending on your preference) nutritional yeast
1/2 cup fresh basil finely chopped (we used 2 tablespoons dried basil)
2 tsp dried oregano
1 lemon, juiced (2 tablespoons)
1 tsp sea salt and pinch of pepper
optional: 1 tablespoon olive oil for flavor rich
1/2 cup water if used macadamia nuts (or a lot less if you used tofu. I added 3 tablespoons water because we used the tofu)
1/4 cup vegan parmesan cheese, plus more for topping
1 28-ounce jar of favorite marinara sauce (I like the trader joes brand)
3-4 zucchini squash, thinly sliced
1. Preheat oven to 375 degrees.
2. Add macadamia nuts to food processor or blender. Mix to combine, creating a fine meal.
3. Add remaining ingredients: nutritional yeast, basil, oregano, lemon juice, olive oil, salt and pepper, water, and parmesan cheese. We used tofu instead of macadamia nuts. You are looking for a well-pureed mixture/paste.
4. Taste and adjust seasoning as needed, more nutritional yeast for cheesiness, or lemon for brightness.
5. Pour about 1 cup marinara sauce into a 9x13 inch baking dish and line with thinly sliced zucchini.
6. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini then sauce. Sprinkle on vegan parmesan cheese and then cover with foil.
7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
8. Serve immediately with additional parma cheese if desired. Leftovers (if there are any:) keep 2-3 days in the refrigerator. Enjoy!
Recipe cred Minimalist Baker! She is seriously one of my faves!
1 small onion, chopped
6 small garlic cloves (about 1 tablespoon)
6 to 7 cups of vegetable stock
6 cups fresh or frozen corn kernels (about 24 ounces frozen)
1 large russet potato (about 3/4 pound), scrubbed and cut into pieces (about 3 cups)
1 medium red bell pepper, cored, seeded and cut into pieces (about 1 cup)
1 teaspoon finely chopped parsley
1 teaspoon finely chopped fresh thyme
1/3 cup almond flour
sea salt and pepper to taste
(I did not have thyme or parsley when cooking so I substituted 1 tablespoon of Trader Joe's Everything but the seasoning bagel seasoning )
1. In a large pot or dutch oven, place onion, garlic and 1 1/2 cup vegetable stock. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until onion is translucent for about 10 minutes.
2. Add the corn, potato, and 4 1/2 cup of remaining vegetable stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, about 10-15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. Return to pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Enjoy!
RECIPE CRED FORKS OVER KNIVES
3 medium sweet potato
3 medium apples
3 cups vegetable broth
1 cup apple cider
2 teaspoon cinnamon
1 tablespoon brown sugar
1 medium lemon
1 tablespoon sage, leaves
black ground pepper (optional)
1. Cube sweet potatoes and apples and place them in slow cooker.
2. Add vegetable stock, apple cider, cinnamon, brown sugar, lemon juice and sage. Cook on low for 5 to 6 hours.
3. Mix all ingredients in blender or use hand immersion blender until creamy. Garnish with pumpkin seeds!
Serves 2 as main dish, 4 as a side
2 heads of romaine lettuce
coconut oil, for rubbing
tahini caesar dressing (see below)
chickpea croutons and Gluten free croutons (see below)
1. Remove outer loose leaves from Romaine heads so all that remains are the tighter, inner leaves. Cut off the top quarter of each head. Slice the head in half lengthwise. Rub both the outsides and cut sides with a little coconut oil and sprinkle with a couple pinches of sea salt. If you are lazy, you can buy already cut and prepared romaine lettuce leaves.
2. Preheat grill (or grill pan) on high. When it is very hot, place the lettuce halves on the grill, cut-sides down, and cook until charred and grill marks (approx 3-4 minutes). Flip and cook for 3 more minutes.
3. To serve, place lettuce half on plate and top with dressing, chickpea croutons, and caesar dressing.
Tahini Caesar Dressing:
1/2 cup tahini
1 garlic clove
1/2 teaspoon black pepper
1 tablespoon olive oil
zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons gluten-free tamarin
1/2 cup water
Combine all ingredients in a blender and blend on high until smooth. Add more water if necessary. Season with salt. Store leftover dressing in an airtight jar in the fridge for up to 1 week.
1 cups cooked chickpeas, drained and rinsed
3 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic powder
1. Preheat oven to 400 degrees.
2. Rub chickpeas to get off loose skins. Pour the chickpeas into a medium bowl and toss with the coconut oil, salt, pepper, and garlic powder.
3. Transfer the chickpeas to baking sheet, and roast, stirring occasionally, until golden and crispy, 25-35 minutes.
4. Remove the baking sheet from oven. Let the chickpeas cool. They will crisp up quite a bit once they've cooled, so don't worry if they are still a little soft when you take them out of the oven.
Gluten Free Croutons:
2 cups of gluten free bread, cubed
2 tablespoons ghee or coconut oil (or butter of choice)
1/2 teaspoon garlic powder
1/2 tsp dried herbs
1. Preheat oven to 325 degrees.
2. Toss in a small bowl the melted ghee/coconut oil with garlic powder and dried herbs, making sure each bread cube is coated lightly.
3. Spread bread cubes on baking sheet, making sure you only have 1 layer.
4. Bake for 10 minutes. Remove pan from oven. Toss cubes and return to the oven. Bake until croutons are crispy and golden brown, about five minutes. Remove croutons from oven and allow to cool.
Recipe cred Naturally Nourished cookbook
2/3 cup walnuts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 can black beans, drained and rinsed
3 spring onion sliced
juice of 1/2 lime
onion (optional) sautéed to add flavor
leaves- approx. 6 large lettuce leaves
1. Add the walnuts to the food processor along with olive oil and spices. Blitz until the nuts form a coarse crumb.
2. Sautéed onion and add black beans to onion for the last two minutes to heat up.
3. Right before serving, fold in walnut mixture, lime juice and spring onions in pan.
4. Serve immediately. Serve with the walnut and black bean taco meat in the lettuce leaves, with your choice of toppings (salsa, guac, tomatoes, olives).
1 can corn
1 can black beans
1 large tomato, chopped
1 red onion, chopped
1 lime, juiced
Mix together corn, black beans, tomato, onion and avocado in bowl. Squeeze juice from lime and sea salt for taste. This yummy EASY salad can be eaten with chips, in a wrap, as a salad, or on tacos! Enjoy!
1 1/2 cups cooked quinoa
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 teaspoon honey
Pinch of sea salt
2 tsp oil or ghee
1 small yellow onion
4 large cloves garlic, minced
1 tbsp grated ginger, from 3 inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tbsp juiced)
Dash of red pepper flakes (optional)
1 (15 oz) can chickpeas, drained and rinsed
1 pound baby spinach
1 (14 oz) can coconut milk
1 tsp salt
1 tsp ground ginger
Whole roasted sweet potatoes
Cilantro leaves to garnish
Toasted unsweetened coconut to garnish
Makes 4 servings
1/2 cup sun-dried tomato halves (not packed in oil)
3 tbsp red wine vinegar
2 -15oz cans garbanzo beans, drained and rinsed
1 15oz can artichoke hearts in brine, quartered
1 medium red onion, diced
1 cup fresh basil leaves, chopped
2 tbsp toasted pine nuts (optional)
sea salt and black pepper to taste
4 cups arugula or other greens
1 (15 oz) can chickpeas
1 ripe avocado
juice from 1/2 lemon
salt and pepper to taste
Optional toppings: tomato, sprouts, onion, etc