The Vegan lasagna recipe you’ll Love!

Vegan Lasagna

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 10 cloves garlic minced
  • 4 400g tins whole plum tomatoes
  • 5 tablespoons tomato purée
  • handful chopped fresh basil
  • pinch chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 500g packet lasagne sheets
  • 1 kg 2 1/4 lb firm tofu
  • 6 cloves garlic minced
  • handful chopped fresh basil
  • handful chopped parsley
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 800 g 1 3/4 lb frozen spinach, thawed and drained

Instructions
 

  • Make the sauce:
  • In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes, then drain and rinse well.
  • Preheat the oven to 200 C / Gas mark 6.
  • Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagne:
  • Spread 250ml of the sauce in the bottom of a 23x33cm (9×13 in) baking dish. Arrange a single layer of lasagne sheets, sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 375ml sauce over the tofu, and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 375ml sauce, and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu, and spread the remaining sauce over everything.
  • Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

Greek Orzo Salad recipe.

Greek Orzo Salad

A delicious, colorful salad, with artichoke hearts and feta.

Ingredients
  

  • 1 ½ cups uncooked orzo pasta
  • 2 6 ounce cans marinated artichoke hearts
  • 1 to mato seeded and chopped
  • 1 cucumber seeded and chopped
  • 1 red onion chopped
  • 1 cup crumbled feta cheese
  • 1 2 ounce can black olives, drained
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper

Instructions
 

  • Step 1
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • Step 2
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Step 3
  • Just before serving, drizzle reserved artichoke marinade over salad.

Notes

Nutrition Facts
Per Serving:
325.8 calories; protein 13.1g 26% DV; carbohydrates 48.7g 16% DV; fat 10.2g 16% DV; cholesterol 22.3mg 7% DV; sodium 615.2mg 25% DV.

Roasted Cauliflower with Tahini Ranch

Roasted Cauliflower with Tahini Ranch

Ingredients
  

  • TAHINI RANCH
  • ¾ cup whole-milk Greek yogurt
  • ¾ cup buttermilk
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • ¼ cup minced fresh dill
  • ¼ cup minced fresh chives
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 garlic clove finely grated
  • Kosher salt to taste
  • CAULIFLOWER
  • 2 medium heads cauliflower broken into florets
  • ½ cup extra-virgin olive oil
  • 1 teaspoon Aleppo pepper
  • Kosher salt to taste
  • Freshly chopped dill and chives for garnish

Instructions
 

  • MAKE THE TAHINI RANCH: In a medium bowl, whisk together the Greek yogurt, buttermilk, tahini, lemon juice, dill, chives, onion powder, garlic powder, garlic clove and kosher salt. Set aside.
  • PREPARE THE CAULIFLOWER: Preheat the oven to 450°F. On a sheet pan, toss the cauliflower with the olive oil, Aleppo pepper and salt to coat.
  • Roast, tossing halfway through, until the cauliflower is golden and tender, 30 to 35 minutes. Transfer to a platter and drizzle with the tahini ranch. Garnish with the chopped herbs and serve.

Notes

Tahini Ranch
81 calories
6g fat
5g carbs
4g protein
0g sugars
Cauliflower
157 calories
14g fat
7g carbs
3g protein
3g sugars

Buffalo Cauliflower

Buffalo Cauliflower

An easy recipe for buffalo cauliflower, made with no flour and served with yummy blue cheese dressing and celery. P

Ingredients
  

  • Blue Cheese Dressing:
  • 1/3 cup sour cream
  • 1 tablespoon avocado oil mayonnaise
  • 1/4 teaspoon Diamond Crystal kosher salt not fine salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons crumbled blue cheese
  • Buffalo Sauce:
  • 2 tablespoons unsalted butter
  • 1/4 cup hot sauce
  • 1/2 teaspoon garlic powder
  • Buffalo cauliflower:
  • 1 lb. fresh cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt not fine salt
  • 1/2 teaspoon garlic powder

Instructions
 

  • Preheat the oven to 450 degrees F. Line a rimmed broiler-safe baking sheet with parchment paper.
  • Make the blue cheese dressing by mixing all its ingredients in a small bowl. Cover and refrigerate until ready to use.
  • Make the buffalo sauce: In a large microwave safe bowl, melt the butter. Whisk in the hot sauce and garlic powder. Set aside.
  • In another large bowl, toss the cauliflower florets with the olive oil, salt and garlic powder. Spread on the baking sheet and roast until tender-crisp, about 15 minutes.
  • Switch the oven to broil and set an oven rack 6 inches below the heat element (not directly below).
  • Whisk the hot sauce mixture again. Add the roasted cauliflower florets and toss to coat. Return the cauliflower florets to the baking sheet and broil until browned and bubbly, keeping a close eye on them so they don’t burn, 2-3 minutes.
  • Serve the buffalo cauliflower hot, with the blue cheese dressing and celery sticks.

Notes

Amount Per Serving
Calories 215Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 700mg30%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%

Baked Avocado fries.

Baked Avocado Fries

Baked avocado fries are coated with a delicious almond crust. The creamy chipotle dipping sauce is a must! Give this paleo and gluten free recipe a try!

Ingredients
  

  • Avocado fries:
  • Avocado oil spray
  • 1 large avocado ripe but firm
  • 1/2 cup almond meal
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 egg
  • Chipotle Dipping Sauce:
  • 1/4 cup avocado oil mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon chipotle pepper sauce

Instructions
 

  • Preheat oven to 450 degrees F. Line a rimmed baking dish with parchment paper and spray the parchment with oil.
  • Cut the avocado lengthwise and twist the halves to separate. Remove the pit with a spoon. With your fingers, gently peel the skin off. Cut the peeled avocado into wedges, as shown in the video below.
  • In a small bowl, mix the almond meal, kosher salt, garlic powder and chili powder.
  • In another small bowl, lightly beat the egg.
  • Dip each avocado slice in the beaten egg, then dredge in the seasoned almond meal on all sides. Use one hand for the egg bowl and the second hand for the flour.
  • Place the coated avocado fries on the prepared baking sheet. Lightly spray them with avocado oil. Bake until golden, about 15 minutes.
  • Meanwhile, make the dipping sauce by mixing the sauce ingredients in a small bowl.
  • Remove the baked avocado fries to a serving platter. Serve immediately, with the chipotle dipping sauce.

Cherry Chocolate goodness shake!

Cherry, chocolate goodness shake!

Research suggests that cherries can ease soreness after a workout, making this a perfect recovery shake

Ingredients
  

  • 12 oz water milk, or yogurt
  • 2 scoops chocolate flavored protein powder
  • 2 cups of sweet dark cherries pits removed
  • 1 cups of spinach
  • 1 tbsp of walnuts
  • 1 tbsp ground flax
  • 1 tbsp cacao nibs or dark cocoa powde

Instructions
 

  • BLEND

Notes

530 calories, 56 g protein, 13 g fat, 47 g carbs, 9 g fiber (accounts for using water as the fluid instead of milk or yogurt)

Summertime blast watermelon smoothie.

Summertime Blast

The combo of melon, basil, and pineapple makes the shake super refreshing,

Ingredients
  

  • 2/3 cup seedless watermelon
  • 2 tsp lemon juice
  • 1/2 cantaloupe
  • 1 banana
  • 1/4 cup pineapple
  • 2/3 cup ice
  • 4 to 5 fresh basil leaves

Instructions
 

  • BLEND

Notes

182 calories, 3 g protein, 1 g fat, 47 g carbohydrates, 5 g fiber

Paleo Chicken tenders with avocado-cilantro dip

Chicken Tenders With Avocado-Cilantro Dip Recipe

Course Snack

Ingredients
  

  • 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
  • 3 eggs
  • 3 tbsp homemade Sriracha sauce optional
  • 3 ⁄4 cups almond flour
  • 3 ⁄4 cups coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ⁄2 tsp onion powder
  • 1 ⁄2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado
  • 1 ⁄2 cup fresh cilantro packed
  • 1 green onion sliced
  • 1 garlic clove
  • Juice of 1 or 2 limes
  • Sea salt to taste

Instructions
 

  • Preheat your oven to 425 F.
  • Line a baking sheet with parchment paper.
  • Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  • In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
  • Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  • Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  • Repeat with the remaining chicken tenders.
  • Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
  • Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  • While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.
  • Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
  • Taste and adjust with more lime juice if needed.
  • Transfer to a bowl and store in the refrigerator until ready to serve.
  • The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

Notes

Special thanks to http://paleoleap.com/ for the recipe!

Chicken Roti

Chicken Roti

Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.
Course Dinner
Cuisine Caribbean
Servings 5 people
Calories 333 kcal

Ingredients
  

  • Chicken Marinate
  • 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces
  • ½ teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ½ teaspoon chicken bouillon powder
  • Chicken Roti
  • ½ cup canola oil
  • 1 large onion diced
  • 2 Teaspoons minced garlic
  • 1 1/2 teaspoons fresh or dried thyme
  • 1- teaspoon cumin spice
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 2-3 tablespoon curry powder
  • 1- teaspoon ground nutmeg spice
  • 1 can of chickpeas drained
  • 1- tablespoon bouillon chicken powder
  • 2 cups of cubed potatoes
  • ½-1 teaspoon cayenne pepper optional
  • 1- teaspoon white pepper.
  • 3-4 cups chicken broth/water
  • Salt to taste

Instructions
 

  • Place chicken in a large bowl or sauce pan
  • then add salt, garlic, thyme, white pepper and curry powder
  • Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
  • When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
  • Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
  • Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
  • Adjust for salt, pepper and thickness with more more broth.