Spinach & Wild Mushroom Lasagna with Basil Almond Cream - Fettle Vegan. » Wildest Mushroom & Spinach Lasagna With A Creamy Cheese & Spiced Mustard Sauce. Apr 14 This dish is super rich, unique and delicious.
It’s also an impressive dish that is easy to make. Make a mixed lettuce salad and a slightly sweetened balsamic vinegar dressing to go with it – I used a little maple syrup in the dressing which danced beautifully with the lasagna’s creamy juices – they just made magic together. Enjoy and please comment on my blog ! 7 lasagne sheets (I used spelt lasagna – important to use the ‘no need to pre-cook’ variety) Beauty Detox Foods - Kimberly Snyder, C.N. Yield: About 12 servings This is a hearty dish that my male clients love.
Ladies, this may be a good one for your husbands, boyfriends, or brothers to show them that eating a meatless dish can, in fact, fill you up. I like to keep the skin on the sweet potatoes for maximum nutrition. INGREDIENTS* *Organic, if possible 3 large sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like) ½ cup almond milk Coconut oil for greasing the pan 2 Tbs. + ½ cup low-sodium vegetable broth, divided 1 cup chopped celery 1 ¼ cup peeled and diced carrots 1 cup chopped onion 1 clove garlic, minced 1 cup fresh (preferably) or frozen peas Kernels from 2 ears of fresh corn 1 1/4 tsp. fresh thyme leaves 2 tsp. finely minced fresh rosemary ½ cup low-sodium vegetable stock 1 Tbs. arrowroot starch High quality sea salt, to taste Freshly ground black pepper, to taste 1/4 cup Ener-G egg replacer, mixed with 3/4 cup very hot water Nutmeg (optional)
Spaghetti Squash Sesame Noodles Recipe: Vegan, Gluten Free Paleo Diet. What better than to start a new year with a super duper healthy recipe.
Here on Family Fresh Cooking my recipes are created with real, whole food ingredients. If you are on the quest to detox and get yourself back on track after the holidays then you have come to the right place. This spaghetti squash is a grain free, gluten free, dairy free alternative to a dish that is often made with floury pasta…which makes it quite a bit more calorie dense. I do not count calories, but I crave foods that are light, healthy and give back tons of great energy! Do you serve spaghetti squash often. In this recipe we have edamame for some charm… Even more charming is this little porcelain take-out container I got at Crate and Barrel a while back… A little bit of red fruity punch makes things colorful & even more tasty! Raw Creamy Tomato Basil Pasta. I’ve been pretty sick the past few days, sinuses started acting up and it all went down hill from there; so, I’ve been eating a little cleaner and healthier trying to get my body back on track.
Pesto Pasta with Vegan Sausage and Brussels Sprouts « That Was Vegan? If you have time- please go vote for me!
I entered my Sweet Potato and Black Bean Quesadillas in Ethical Ocean’s Summer Recipe contest. You do need to sign up in order to vote, but it just takes a sec- and it’s actually a pretty cool website! Peaceful Plate » Mini Margherita Pizzas w/ Vegan Fresh Mozzarella » Peaceful Plate. Posted by Noelle on March 21st, 2012Categories: Appetizers, EntreesTags: Nut-Free,Soy-Free,Vegan Sometimes I wish I never tasted cheese (please don't throw things at me). It's the one thing that kept me from going vegan for almost 10 years. "I just could not live without cheese" I'd say. And I believed it. Until one day I realized my auto response should actually be a little bit alarming.
Ingredients: Fresh Mozzerella: 2c coconut milk, I used SoDelicious unsweetened2 TBS agar agar flakes1 tsp salt, I used Pink Himalayan1 tsp nutritional yeast1 - 6 oz container of plain nondairy yogurt, I used SoDelicious Greek Style1/4 tsp agave syrup1/4 tsp olive oil Pizzas: Directions: You will need to make the fresh mozzerella ahead. Preheat oven to 400 degrees. » Epic Sweet Potato Lasagne. I wanted to make a pasta-free lasagne – so I decided to create a sweet potato one.
It melted in our mouths, and it was one of the most mouthwatering baked dishes ever. An epic dish to serve to friends and family. It’s so decorative, and combines the idea of roast potatoes with a wonderful sauce, red Bolognese and a cheese sauce that really is very cheezy ! Serve with garlic bread and a crunchy green salad (actually my strawberry salad has lots of green, and really has all the edge you need to take this dish to another level). 2 Tbsp (30 ML) olive oil 3 spring onions (scallions), chopped 3 cloves garlic, chopped 1 400g tin tomato pulp 2½ cups vegan mince meat (I used Linda McCartney’s) (see below for gluten free mince) 6 to 8 sun dried tomato halves, chopped ¼ red pepper, chopped 2 Tbsp tomato paste ½ tsp smoked paprika (or UK) salt to taste.
Butternut Squash & Mushroom Lasagna Rolls. It’s finally becoming cooler here in Southern California, so now is the time for some truly comforting dishes.
Grab a glass of wine, sit by the fire, watch the Biggest Loser Finale… Oh wait, that’s just me! Ha ha I made this dish for my friend and I, and had plenty leftover, but it’d be great for hosting a small dinner party. What I really love about lasagna rolls, is that you get a designated portion instead of deciding what size your stomach would like while being hungry and maybe over doing it. Another reason why I love this dish, specifically, is because it doesn’t have the traditional flavors that most people have come to expect from lasagna; in fact, it’s almost the exact opposite. With its rich and creamy butternut squash center, savory mushroom kale saute, hints of sage and browned “butter” sauce this dish’s flavors come together perfectly to create a warm and delicious dish.