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! 

Vegan Ricotta:
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

The Rest:
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 onion, chopped
1/2 green bell pepper, chopped
1 tbsp garlic, minced
1 pound chicken breast
1 tablespoon chili powder
2 teaspoon cumin
3/4 teaspoon paprika
3 cups chicken broth
1 tablespoon dried cilantro
1 can tomato sauce (14.5 oz)
1 can black beans, rinsed and drained
1 can roasted corn, drained
1 can diced tomatoes, not drained (we used diced tomatoes seasoned with basil, garlic, and oregano)

1. Sauté  onion, garlic, and green bell pepper in a little olive oil for 3-5 minutes. Add chicken and sauté until no longer pink.
2. Remove chicken and shred. While shredding chicken, add chili powder, cumin, and paprika to the pan with the onion and bell pepper. 
3. Once chicken is shredded, add it back to the pan with the seasoning, onion, and bell pepper. Cook another 2-3 minutes.
4. Add can of tomato sauce, diced tomatoes, and chicken broth. Stir.
5. Allow to cook on medium heat for an additional 8 minutes. 
6. Add corn, beans, and dried cilantro. Allow to cook for another 5-10 minutes.
7. Serve with avocado, tortilla strips, and maybe some dairyfree cheese or sour cream! Enjoy! 

4 cups large flaked coconut
1 tablespoon avocado oil
2 tablespoons maple syrup
1 tablespoon coconut aminos
2 teaspoons smoked paprika
2 teaspoons sea salt
ground pepper to taste
​
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper. 
2. In a bowl whisk together avocado oil, maple syrup, coconut amino, paprika, salt and pepper. Add coconut flakes and toss to combine, making sure not to break up the flakes too much. 
3. Arrange on a baking sheet in an even layer. 
4. Bake in the oven for 20-25 minutes, lightly stirring the coconut halfway through. The bacon should be deep brown and lightly crispy on the edges. 
5. Allow to cool completely and store in ziplock bag. 

1 1/2 cups red lentils
4 large carrots, peeled and chopped
1 red bell pepper, chopped
2 celery stalks chopped
1/2 a bunch of kale (about 4 leaves) stems removed and chopped
2 sweet potatoes, peeled and chopped
1 jalapeno, chopped (optional)
2 garlic cloves, minced
1  onion, chopped
1 teaspoon salt
1 teaspoon parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic salt
1/4  teaspoon cayenne pepper
6 1/2 cups vegetable stock

1. Place all ingredients in a crockpot and pour in vegetable stock.
2. Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
3. Serve with crusty gluten free bread or some dairyer sour cream. Enjoy!

PS- My girls don't love lentils so I threw it all in the blender and blended their bowls up! They loved it!
Original recipe red sweet phi

FILLING
1 14-ounce can coconut cream (got mine from Trader Joes)
1 cup dairy-free dark chocolate, chopped (we used the Enjoy Life milk chocolate chips)
1/4 cup salted creamy natural peanut butter

CRUST
1 3/4 cups finely ground pretzels, leaving a little bit of texture (Use Glutenfree if desire gluten free dessert)
1/4 cup cane sugar
1 stick  vegan butter, meltedTOPPINGS optional

Optional toppings: coconut whipped cream, salted natural peanut butter, pretzels, roasted salted peanuts

1. Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
2. Use a whisk to gently stir the mixture until it's completely incorporated and smooth. Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
3. In the meantime, preheat oven to 325 degrees. 
4. In a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable - add more melted butter (1-2 Tbsp) if too dry and crumbly.
5. Transfer mixture to a standard 9-inch pie pan and use hands to form a uniform crust, working it all the way up the edges of the pan.
6. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
7. Once the filling is chilled and mostly hardened (again, it shouldn't run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
8. Add peanut butter and mix once more.
9. Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup or 3-5 Tbsp organic powdered sugar.
10. Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
11. Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
12. Enjoy! Serve with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels. Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.

​Recipe cred one of my absolute favorite resources Minimalist Baker

1 lb. lean ground turkey sausage (you can use spicy sausage if you like a spicy kick)
2 teaspoon olive oil
2 cups butternut squash, peeled and diced
1 onion, diced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon pepper
4 cups spinach, chopped
4 eggs
4 egg whites

1. Preheat oven to 400 degrees.
2. Heat a skillet over medium high heat. Add the sausage and cook until no longer pink, breaking it up as it cooks. Remove and set aside.
3. Add the olive oil to the pan. Once hot, add the butternut squash and red onion. Cook for 8-10 minutes until squash and onion are tender. Add the salt, garlic powder, oregano, and pepper. Stir together. Add the spinach and cook until it wilts, 1-2 minutes.
4. Whisk together the eggs. Add the sausage and butternut squash mixture to a baking dish sprayed with cooking spray. Pour the eggs over top. Bake for 25-30 minutes until eggs set and are cooked through. Enjoy!

Recipe cred Slender Kitchen 

3 brown bananas, mashed
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
3 eggs
1/2 cup cashew butter
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
pinch of salt
1-2 tablespoons powdered sugar, for garnish

1. Preheat oven to 350 degrees. Grease a 8 x 4 loaf pan. 
2. In a food processor, add all ingredients and puree until completely combined.
3. Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
4. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
5. Once cool, top with powdered sugar!

Recipe cred PaleoOMG

This recipe is from one of my very favorite cookbooks, Naturally Nourished! Healthy, delicious meals made with everyday ingredients

1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon salt
5 garlic cloves, minced
2 medium-large sweet potatoes, cut into cubes
3 cups water
2 firmly packed cups of fresh baby spinach
1-2 cups fresh cilantro leaves (depending on love for cilantro)
1 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper

1. In a large stockpot, melt coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes. 
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne, and continue blending until smooth. Season with salt. Store cooled leftovers in the fridge for up to 3 days.

Original recipe cred Naturally Nourished (page 43)

2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2/3 cup honey
1 1/2 teaspoons vanilla extract
1/2 cup plain dairyfree yogurt (we used unsweetened vanilla coconut yogurt)
1 1/2 cups peeled and diced apples

Topping:
1/4 cup almond flour
1 teaspoon coconut flour
3/4 teaspoon ground cinnamon
1 tablespoon coconut oil, room temperature
1 tablespoon maple syrup
1/3 cup chopped pecans (or walnuts)

1. Preheat oven to 425 degrees. Line 14 muffin cups with muffin liners.
2. First, prepare the topping by mixing everything together, except for pecans, in a small bowl. Add the pecans and store until well combined. Set aside.
3. In a medium bowl, mix together the dry muffin ingredients (almond flour through nutmeg). 
4. In a large bowl, mix together the wet muffin ingredients (eggs though yogurt). 
5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples.
6. Pour 1/3 cup of the better into each muffin cup. Sprinkle the topping on muffins.
7. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for another 9-16 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Larger muffins may take up to 16 minutes.
8. Let the muffins cool in pan for 10 minutes and then remove to wire rack to cool completely. 
These muffins are super moist and need to be kept in the refrigerator in an airtight container after the first 24 hours. 

Enjoy! Original recipe red TexanErin.com