Vegetable Vegan Lasagna

One of the main reasons I started this blog was to keep track of vegan recipes I've tried or created and to share with others the ones I think are pretty delicious. So far, most of the recipes I've shared are other people's creations or recipes that I've tweaked a little. 

I hoped that as I continued to try out different recipes and do more research on vegan cooking that I would eventually get to the point where I could create my own vegan recipes...ones that are actually edible. While I'm not quite there yet, I CAN tell that my cooking has improved since I started writing this blog, and that's exciting! I've even created a couple of my own recipes that Brett and I would actually eat again. Score.

Going vegan forced me to try cooking with new ingredients. Even more so it forced me to use well known ingredients in new ways. Who knew cashew could be soaked and then blended with liquid to make a creamy sauce? Or that you could use dried fruit to naturally sweeten baked goods? Or that you could get your daily protein from plants? I know a lot of people know these things, but I had no clue.

I've loved the journey so far and lately have been even more encouraged as I've tried stepped out of my "cooking-comfort-zone" and experimented a lot more. This Vegetable Vegan Lasagna is an example of such experimenting, and I must say it turned out pretty delicious. 

I had searched vegan lasagnas, but didn't quite find what I was looking for. So I decided to combine a lot of ideas from different recipes to make my own. This lasagna is really easy and the "ricotta" filling made from tofu, lemon juice and nutritional yeast tastes almost like the real thing. At least in my opinion. Brett loved it too and we both at the whole pan in a couple days. 

Another great thing about this lasagna is that it is really light. You can eat two, whole pieces and still have room for some other sides. 

Unfortunately I have yet to get a nice camera and the lighting in our house isn't good, so these pictures don't do the taste of this lasagna justice. I hope you try it out though and let me know what you think!

Vegetable Vegan Lasagna

(Serves 4-5)

 Ingredients:

· 12 oz. whole wheat lasagna noodles (you’ll only use 9)

· Favorite jar of pasta sauce

· 1/4 cup chopped basil leaves

Filling:

· 1 lb. firm tofu

· 3 tablespoons nutritional yeast

· 2 teaspoon lemon juice

· 1 teaspoon lemon zest

· 1/4 cup chopped parsley

· 1 teaspoon kosher salt (or more to taste)

· 1/4 teaspoon ground black pepper (or more to taste)

Vegetables:

· 1/2 cup chopped onion

· 2 teaspoons minced garlic

· 1 medium zucchini squash, chopped into 1/2 inch pieces

· 1 medium yellow squash, chopped into 1/2 inch pieces

· 4 oz. mushrooms, chopped

· 1/8 teaspoon red pepper flakes (or more to taste)

Directions:

1. Start by bringing a large pot of water to a boil and preheating your oven to 350 degrees.

2. Once the water boils, cook your lasagna noodles according to the directions on the package, 3-4 at a time. While they cook, start on the vegetables and “ricotta” filling.

3. Heat a large skillet to medium heat and spray with non-stick cooking spray.

4. Sautee the onions and the garlic until the onions are soft. Then add in the rest of the vegetable ingredients and saute until they are cooked through but still a little crisp.

5. As your vegetables cook, make the filling.

6. Place all of the filling ingredients in a food processor and process until smooth. You can add more salt, pepper or nutritional yeast to your taste.

7. One you have all three elements prepped you can assemble the lasagna.

8. Using a 9 x 13 inch pan, spread about 1/4 of your pasta sauce on the bottom. Then lay three cooked, pasta noodles across the bottom to cover the whole pan. (If your noodles are short, you may need to cook one or two extra to cover the short ends.) Then spread half of the filling over the noodles and top with half of the cooked vegetables. Repeat again: sauce, noodles, filling, vegetables.

9. Finish the lasagna off with another layer of noodles and some pasta sauce.

10. Cover with aluminum foil and bake for about 15-20 minutes. Then remove the foil and bake for another 10 minutes or until heated through.

11. Cut into large pieces and dig in!

Note: You can easily double this recipe and just make a thicker lasagna which will serve about 8-10 people. When I make this recipe, I usually cut the lasagna into 9 pieces and people can eat two pieces each since it's so light. 

Blend all of the filling ingredients together to make your "ricotta" filling.

Choose your favorite jar of marinara sauce or make your own!

Start layering: sauce, noodles, filling and then veggies.

Finish with some more sauce on top!

Eat Consciously,

     Faith

Edamame Pesto (Oil and Nut Free)

Wow.

Wow!

That's what I kept saying while I was sneaking taste tests of this pesto as I made it last night. I was so surprised at how closely it tasted like classic pesto, even without all the oil and nuts. Even better, this pesto is chalk-full of protein and is as easy to make as pushing a button - seriously that's really all it takes. 

As I continue to buy and experiment with new ingredients, I amazed at all the easy ways there are to get protein other than meat and dairy. While a bowl of pasta and pesto isn't everyone's first idea of a protein packed meal, if you eat 1/4 of this recipe you'll get more than 10 grams of protein. Not too shabby. 

Try it out and let me know what you think!

Edamame Pesto

(Makes 4 –6 servings)

 Ingredients:

· 1 cup packed basil

· 2 cloves garlic

· 1 14 oz. frozen bag of shelled edamame, thawed

· 1/2—3/4 cup vegetable broth

· 2 tablespoons lemon juice, freshly squeezed

· 2 tablespoons nutritional yeast

· 1/2 teaspoon sea salt

Directions:

1. Place the basil and garlic in a food processor and pulse until the basil is well chopped.

2. Add in the remaining ingredients and process until relatively smooth, occasionally stopping to push down the mixture from the sides of the processor with a spatula.

3. Serve with pasta or use as a spread for sandwiches!

Notes: Adapted from here.

Such a beautiful, bright green.

I ate my pesto with wheat linguine and sauteed mushrooms. Mmm.

You can use it as a spread on a veggie sandwich.

Or add it to some raw "pasta" using zucchini and carrots that have been peeled into long, thin strips!

Nutrition for 1/6: Cals: 91; Fat: 2g; Carbs: 9.5; Fiber: 4.1g; Sugars: 0g; Protein: 7g

Eat Consciously,

     Faith

Acorn Squash "Alfredo" Sauce with Penne Pasta

This weekend one of my husband's friends who was a groomsmen in our wedding came to visit. It was the first time we've ever had anyone from out of town stay over in our little apartment and it was a blast. We took him to see downtown Orlando and spent two days at Cocoa Beach using a free night stay at the Ron Jon Resort that Brett and I scored for for sitting through a 90 minute tour a few weeks ago. What a relaxing weekend.

But I gotta say that I always get nervous cooking new vegan meals for guests, because I still feel like I'm still in the experimental, "what-the-heck-am-I-doing" phase of vegan cooking. Saturday night we ended up eating here at the house which meant I had to try out a new recipe. And praises, this Acorn "Alfredo" Pasta turned out great! I'm so thankful for people who have already created amazing recipes that I can start out with until I can create my own vegan concoctions.

Acorn Squash "Alfredo" Sauce with Penne Pasta
(Serves 7)

Adapted from lunchboxbrunch.com

1 box whole wheat penne pasta (13.25 oz)
1 medium acorn squash
1 cup fresh, chopped parsley
3/4 cup unsweetened almond milk (or any plain, plant based milk)
1/3 cup nutritional yeast
1 tablespoon olive oil
3 tablespoons dijon mustard
2-3 tablespoons apple cider vinegar
1 heaping tablespoon minced garlic
2 tablespoons total of basil, oregano and thyme (I used two teaspoons of each)
1 tablespoon agave nectar
1 teaspoon red pepper flakes
salt and pepper
8 oz. mushrooms, sliced

Preheat your oven to 350 degrees.

Cut your acorn squash in half horizontally, scoop out the seeds,

and place the halves cut sides down into a baking dish filled with one inch of water. Roast the squash in the oven for about 60-75 minutes.

When your squash has only about 10 minutes to go, boil water in a large sauce pan and start cooking your pasta. Also saute your mushrooms in a skillet for about 5 minutes until soft. Set the mushrooms aside.

Once your squash is roasted, scoop out all of the soft flesh and place it in a food processor with the remaining ingredients except the mushrooms. Blend until you get a smooth sauce and there aren't any large parsley flakes.

Strain your pasta and then place it back in the sauce pan with the acorn squash puree and mushrooms. Mix well and serve!

(Nutrition Facts: Cals: 320; Fat: 4 g; Carbs: 58 g; Fiber: 11 g; Sugar 4.5 g; Protein: 15 g)

Eat Consciously,

     Faith

Portobello Mushroom Panini with Sweet Red Pepper and White Bean Spread

Portobello Mushroom Panini with Sweet Red Pepper and White Bean Spread

(Makes 2 sandwiches)

Adapted from www.motherearthliving.com

Ingredients:

2 portobello mushrooms with stems and gills removed

2 teaspoons olive oil

2 teaspoons balsamic vinegar

salt and pepper

4 slices whole wheat bread, slightly toasted

1/2 cup sliced red onion

1/2 cup Sweet Red Pepper and White Bean Spread (recipe follows)

1 handful of spinach

Preheat the oven to 350 degrees. 

Mix the olive oil and balsamic vinegar together and brush over the portobello mushrooms. Then sprinkle some salt and pepper over the mushrooms. Toss the red onion in the remaining oil and vinegar mixture. 

Place the mushrooms and onions on a small baking dish with edges that can catch the juice. Roast in the oven for 15 minutes.

Let the mushrooms cool slightly, then slice thinly on a diagonal. Save any juice that is in the pan from the mushrooms.

Assemble each sandwiches by first spreading 1/4 cup of bean spread on one piece of bread and pouring some of the mushroom and onion juice on the other piece of bread. Next top with sliced mushrooms, onions and spinach. Place in a panini maker until desired toasty-ness:)

For the Bean Spread:

1 can cannellini beans, drained and rinsed

1 teaspoon dried basil

2 table spoons sweet red pepper

1/4 or less of water

1 clove garlic

salt and pepper

In a food processor, puree all the ingredients until smooth. Add salt and pepper to taste. For a thicker spread, use less than 1/4 cup of water.