Vegan Lasagna

Hello-

I hope you all enjoyed yesterdays post on toxins we worked really hard on our research for it. I have been making a commitment this year to phase out all of my toxic products for each of the products I listed in yesterdays post. Although I am still having a problem finding a deodorant I like, i’m not sure about the Kiss My Face brand I bought yesterday. (Any Suggestions?)

Dutch and I spent a lot of time cooking this past weekend and I have lots of great recipes which I am so excited to share with with you. Starting with a rich and creamy lasagna bursting with flavor.

Spinach and Mushroom Lasagna

Adapted from: the vegan table

Ingredients:

for the lasagna:

1/2 box of whole wheat lasagna noodles cooked

2 packages frozen spinach, thawed

1 package extra firm tofu

1/4 c unsweetened original almond milk

1/4 c basil

1/2 lemon juiced

2 garlic cloves, peeled

1/4 c sun dried tomatoes

1 tsp salt

pepper

Directions: Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Squeeze water from spinach and place into a large bowl in a blender or food processor with drained tofu, lemon, milk, garlic, and basil. Puree until combined. Fold into spinach mixture and add sun dried tomatoes, salt and pepper to taste. Coat the bottom of a 9×9 square pan with sauce. Layer noodles, spinach mixture, and then sauce again until you end with noodles. Top with extra sauce and bake for 40 minutes until hot and bubbly. Serves 8

for the sauce:

2 cans diced tomatoes

1/4 c olive oil

4 oz button mushrooms

1 clove garlic minced

1 tsp red pepper flakes

Directions: add all ingredients to a small saucepan over med heat. Using a potato masher smash tomatoes until thick. Bring mixture to a boil, reduce heat and simmer 20 minutes.

Gather ingredients

place tofu, almond milk, lemon, garlic, and basil in your blender. Blend until combined

and fold into the mixture into your spinach. At this point I was quite skeptical of the green tofu “ricotta” mixture.

Once your sauce is finished and noodles are cooked layer ingredients in a 9×9 glass baking dish starting and finishing with the sauce. (we ran out of sauce for the top)

Pop into a preheated 350 degree oven and wait patiently until the lasagna is hot and bubbly about 40 minutes!

Letting the lasagna cool for a few minutes after it comes out of the oven was nearly impossible as it smelled delightful.

Taste test: I was shocked how good it tasted, honestly if I didn’t know it was vegan I probably would have had no idea. The spinach “ricotta” mixture was so rich, creamy and filling! Dutch was blown away as well he ate every last bite and even went back for seconds a little later. Yum I cannot wait to make this again soon I love it!

For dessert, my newest obsession: SOFT SERVE!

Almond Banana Soft Serve

Ingredients:

1 banana frozen

1/2 tbsp coconut oil

2 tbsp almond milk

1 tbsp almond butter

5 almonds chopped

Directions: place ingredients in blender and puree until smooth, garnish with chopped almonds.

Gather your five ingredients

pop them into your blender, and blend away!

As you can see Dutch did a fabulous job chopping the almonds

Pour your soft serve into a pretty bowl, garnish with with almonds and enjoy.

This creation was pure bliss I was so impressed with how delicious it turned out.

I’m off to get some stuff done before class tonight i’ll be back tomorrow with some more new recipes!

Have a wonderful afternoon.

Kate