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BUTTERNUT SQUASH AND MIXED MUSHROOM LASAGNA

BUTTERNUT SQUASH AND MIXED MUSHROOM LASAGNA

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To bake the squash, halve it lengthwise and scoop out the seeds

  • Sauce:
  • Serves: 8 or more
  • 1 large butternut squash (about 2 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • Two 12-3-ounce packages firm silken tofu
  • Salt and freshly ground pepper to taste
  • 1 pound mixed wild mushrooms, cleaned, stemmed, and sliced
  • (choose from among portabella, baby bella, crimini, and shiitake)
  • 1/4 cup dry white wine
  • 1/4 cup minced fresh parsley
  • 9 no-boil lasagne noodles
  • Wheat germ for topping
4/5 (1 Votes)

Zucchini noodles

Zucchini noodles

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Preparation Instructions Use a vegetable peeler to peel long ribbons of zucchini

  • 2 whole Zucchini
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 3 whole Roma Tomatoes, Diced
  • 1/4 cup Shredded Parmesan
  • 3 whole Basil Leaves (chiffonade)
  • Salt And Pepper, to taste
4.4/5 (5 Votes)

Almond Mild

Almond Mild

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Whether whirled with frozen fruit into a smoothie or enjoyed solo anytime of day, I have no doubt that you, too, wi

  • 3 cups filtered water, chilled
  • 2 cups ice
  • 1 cup raw organic almonds, soaked overnight
  • 6 fresh Medjool dates
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
5/5 (1 Votes)

Asparagus Recipe

Asparagus Recipe

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1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard

  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest - freshly grated lemon rind
  • Salt and freshly ground black pepper
5/5 (1 Votes)

VEGETABLE JALFREZI - SMOKY TANGY VEGGIE STIR FRY. VEGAN GLUTENFREE RECIPE

VEGETABLE JALFREZI - SMOKY TANGY VEGGIE STIR FRY. VEGAN GLUTENFREE RECIPE

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*

  • Ingredients:
  • 1 Tablespoon Oil
  • 1/2 medium Red onion sliced
  • 1/2 Red bell pepper sliced
  • 1/2 Green bell pepper sliced
  • 1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
  • 1/2 head of cauliflower chopped or broken into small florets
  • 3/4 cup chopped carrot
  • 1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free Chickpea tofu or lentil meatballs.
  • 1/2 teaspoon cumin seeds
  • 1 Tablespoon each of chopped ginger and garlic(optional)
  • 1 teaspoon coriander powder
  • 1/2 + teaspoon garam masala
  • 1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
  • 3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
  • 1/2 teaspoon apple cider vinegar or other vinegar of choice
  • 3/4 teaspoon salt or to taste
  • 1 teaspoon kasuri methi(dried fenugreek leaves - optional)
4.7/5 (3 Votes)

Paella: Quinoa Vegetable Paella

Paella: Quinoa Vegetable Paella

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Put the quinoa into a large bowl

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cup quinoa
  • 1/4 teaspoon saffron, crushed
  • 2 teaspoons Spanish smoked paprika
  • 1/2 teaspoon ground cumin
  • dash cayenne
  • 1 14-ounce can diced tomatoes
  • 1 red or yellow bell pepper, chopped
  • 1 14-ounce can light red kidney beans, rinsed and drained
  • 2 3/4 – 3 cups vegetable broth
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 cup fresh or frozen peas
  • 1 can artichoke hearts, rinsed and cut into quarters
4.5/5 (11 Votes)

Apple Butter no sugar

Apple Butter no sugar

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Core and chop the apples (I used this handy apple slicer to do it quickly) and place them in the bowl of your slow ...

  • 3 lbs. apples (I used Fuji)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup water
4.3/5 (9 Votes)

Cheesecake - eggnog Vegan

Cheesecake - eggnog Vegan

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Makes 8 slices. Each slice contains: -filling only, no crust: 234 Calories (kcal); 7g Total Fat; (28% calories from

  • Cookie Crust:
  • 1 12.3-ounce package extra firm light silken tofu
  • 1 8-ounce package Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1/2 cup vegan eggnog (see note)
  • 2 tablespoons lemon juice
  • 2 1/2 tablespoons brandy or rum
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon freshly ground nutmeg, packed
  • 3 tablespoons cornstarch
  • 1 prepared graham cracker or oatmeal cookie crust
  • 1/2 cup quick oats (use gluten-free oats, if necessary)
  • 1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons natural sugar
  • 1/4 cup apple sauce
4.5/5 (11 Votes)

Rye Toasting Bread with Dried Cherries & Pumpkin Seeds Makes 1 loaf

Rye Toasting Bread with Dried Cherries & Pumpkin Seeds Makes 1 loaf

By

Per serving, based on 6 servings

  • 2 1/4 teaspoons (1 1/4-ounce package) active dry yeast
  • 1/2 cup warm water (110°F)
  • 1/2 cup warm milk
  • 1/2 cup blackstrap molasses
  • 1/4 cup dried cherries
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried unsweetened coconut
  • 1 3/4 cups (6 1/4 ounces) rye flour, divided
  • 1 1/4 cups (5 1/2 ounces) bread flour
  • 3/4 cup (3 1/4 ounces) whole wheat flour
  • 2 teaspoons salt
  • 1 teaspoon caraway seeds, ground
4.5/5 (2 Votes)

Artichoke Tapenade

Artichoke Tapenade

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Makes 4 servings or about 20 tablespoons

  • Ingredients
  • 1 14-ounce can artichoke bottoms, drained and rinsed well (or 8 ounces fresh artichoke hearts)
  • 1 tablespoon capers
  • 1 1/2 ounces kalamata olives (about 3 tbsp. pitted, halved olives)
  • 1/2 teaspoon dried basil
  • 2 tablespoons fresh parsley
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, crushed
  • 1 teaspoon lemon or lime juice (optional; use more for fresh artichokes)
  • Instructions
4.5/5 (15 Votes)