If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.
In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
Add the chopped basil to the mixture and stir in. Set aside.
In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
Preheat oven to 375 degrees F.
On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
Serve with side salad.
Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving.
This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!
Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.
Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!
Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth coconut cream.
In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract.Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
Take the pudding out of the fridge and fold together the whipped cream and pudding.
Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.
Chef’s tip: For optimal quality, allow to set overnight and then serve.
Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!
Yields 2-3 pumpkins
2-3 pumpkin pie pumpkin (or 1 large pumpkin)
2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)
To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.
Chef’s tip: The darker the pumpkin the better. The
Cut the carbs and try this loaded salad for #TacoTuesday today! This salad is filled with fresh fruits and vegetables like red onion, juicy mango and pineapple, cherry tomatoes, and creamy avocados. One bite and you won’t be able to stop! That’s because the reviving taste of the fresh lime juice mixed with the black beans and other flavors will keep you wanting more!
Rich and decadent chocolate mousse has never been so easy to make! Using both cacao nibs and Hershey’s unsweetened coco powder gives this recipe a dynamic duo that will make you melt in your seat. Grinding up the cacao nibs into a fine powder is key to getting this texture right, but once you do, it will be amazing and well worth it! Treat yourself and your friends to this truly amazing dessert that may leave you licking the bowl at the end.
Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!
These twice baked potatoes are a great side dish to any meal and even warm up well the next day for lunch. They are filled with fresh herbs, vegan cheese, and a homemade “bacon” as well as tasting amazing! The silky smooth and creamy texture of the potato being blended and baked makes this fancier version of a baked potato that much more special.
Add salt, pepper and smoke flavor. Mix until evenly coated.
On baking sheet, evenly arrange mushrooms.
Bake 10-15 minutes.
Flip mushrooms and bake for another 10 minutes or until brown and crispy.
On a baking sheet, place potatoes and set into the 400 degree F oven you preheated for the mushroom bacon.
Allow potatoes to bake for 1 hour. Remove form oven and set aside to cool so you can easily touch it.
Cut 1/3 of the way down from the top and scoop out the middle portion, careful not to break the skin. Place the potato into a mixing bowl.
Add butter, almond milk, chives, garlic, cheese, “bacon”, salt and pepper to taste, mix until well incorporated and smooth.
Scoop or pipe back into the potato shell. Instead of throwing out the top portion you cut off, you can use that by placing it at the bottom of the potato. This will also give you an illusion of over stuffed potatoes.
Sprinkle the top with smoked paprika and bake for another 10-15 minutes or until top is golden brown at 350 degrees F.
Serve with sour cream, cheese, and chives on top.
Chef’s Tip: I let the potatoes cool down in the oven after baking for an additional 5 minutes since I did not use any tin foil around my potato, this helped soften them up a bit further.