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.

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.

Chicken pesto pasta.

CHICKEN PESTO PASTA

This chicken pesto pasta is spaghetti tossed in pesto sauce with seasoned chicken, tomatoes and basil. An easy dinner option for a busy night! Pasta is easy, inexpensive and kid friendly which means we eat it all the time at my house! This pesto chicken pasta is a family favorite that’s ready in 30 minutes or less.

Ingredients
  

  • 1 lb boneless skinless chicken breasts or you can use pre-cooked chicken like rotisserie chicken simply skip the chicken cooking steps below
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 10 ounces spaghetti or any other pasta shape you like!
  • 3/4 cup basil pesto look for it in the refrigerated section
  • 3/4 cup diced tomatoes
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon chopped fresh basil can also use parsley

Instructions
 

  • Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
  • While the pasta is boiling, cook the chicken. Season the chicken on both sides with Italian seasoning and salt and pepper to taste. Heat the olive oil in a large pan over medium high heat and add the chicken to the pan.
  • Cook for 4-5 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.
  • Drain the pasta and return to the pot. Add the pesto and toss to coat evenly.
  • Cut the chicken into slices and arrange it on top of the pasta.
  • In a small bowl, combine the tomatoes, basil and salt to taste.
  • Sprinkle the tomato mixture and parmesan cheese over the top of the chicken and pasta, then serve immediately.

Notes

NUTRITION
Calories: 526kcal | Carbohydrates: 59g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 570mg | Potassium: 671mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 5.5mg | Calcium: 191mg | Iron: 2.4mg

Pan Roasted Pork chop.

Pan Roasted Pork chop.

Ingredients
  

  • 1 pork chop
  • 6 – 8 baby potatoes halved
  • 2 leaves kale chopped
  • 2 large pieces broccoli chopped
  • 3 sun-dried tomatoes chopped
  • 1- inch slice red onion chopped
  • 1 clove garlic chopped
  • 1 pinch habanero pepper minced (or anything to add a hint of heat)
  • pinch thyme
  • pinch sage
  • salt and pepper
  • olive oil
  • 1 cup stock/broth
  • 1 Tbsp butter
  • 1 Tbsp flour

Instructions
 

  • In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
  • Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes – or until it reaches and internal temperature of 150°F).
  • Remove pork chop from pan and let rest.
  • While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
  • Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a 1/2 cup of stock. Cook until stock has absorbed.
  • Remove potatoes and vegetables from pan.
  • Add 1 Tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a 1/2 cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
  • Serve pork with vegetables and pan gravy.

Beef and Cannellini Bean Minestrone

Beef and Cannellini Bean Minestrone

Ingredients
  

  • 3 Tbsp olive oil
  • 1 onion finely diced
  • 1 large carrot peeled and diced into 1/4-inch pieces
  • 1 rib celery trimmed and diced into 1/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 oz lean 8% fat ground beef
  • 3 cloves garlic minced
  • 1 Tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 28-oz can diced tomatoes
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1 dried bay leaf
  • ½ cup grated Parmesan

Instructions
 

  • In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste.
  • Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes.
  • Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil.
  • Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

ROASTED SPAGHETTI SQUASH WITH KALE AND PARM.

ROASTED SPAGHETTI SQUASH WITH KALE AND PARM

This crazy-simple recipe is the best way I know to show off one crazy vegetable; it starts out looking like a perfectly ordinary squash, but after cooking can easily be shredded into long ribbons of "spaghetti." If that transformation alone doesn't blow their minds, generously topping the nest of earthy-sweet spaghetti squash with crispy kale chips and freshly grated Parm surely will.

Ingredients
  

  • 1 large spaghetti squash
  • 2 Tbsp plus 1 tsp extra-virgin olive oil
  • 2 tsp oregano leaves
  • 2 garlic cloves minced
  • ½ tsp red chili flakes
  • 2 tsp kosher salt
  • 6 – 8 turns freshly ground black pepper
  • 1 large bunch kale
  • 1 ¾ oz Parmesan cheese finely grated (about 1/2 cup)

Instructions
 

  • Preheat the oven to 350ºF.
  • Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
  • Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
  • Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
  • 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.

Southwest Stuffed peppers.

Southwest Stuffed peppers.

Looking for a budget friendly recipe? You’ve come to the right place. These Southwest Stuffed Peppers will keep your stomach and wallet full coming in at only $1.06 per serving.

Ingredients
  

  • 3 red bell peppers
  • 1/4 cup quinoa
  • 1 tablespoon olive oil
  • 1 small onion
  • 1 clove garlic minced
  • 1/2 14.5 oz can black beans, drained and rinsed
  • 1/2 14.5 oz can corn, drained and rinsed
  • 1/2 14.5 oz can no-salt-added diced tomatoes, drained
  • 1/2 cup cheddar cheese shredded
  • 1/2 avocado sliced
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Slice pepper in half lengthwise, place on baking sheet. Bake for 10 minutes.
  • Cook quinoa according to package directions.
  • In a saute pan, heat olive oil over medium-high heat. Add onions, saute until translucent. Add the beans, corn, tomatoes, and cooked quinoa and cook until heated through. Stir in cheese.
  • Remove peppers from oven and stuff with bean mixture. Bake for an additional 5 minutes.
  • Remove from oven and top with avocado slices.

Enchilada Skillet.

Enchilada Skillet

Ingredients
  

  • 1 tbsp avocado oil or olive oil
  • 1 lb chicken or turkey chorizo
  • 1 cup enchilada sauce
  • 4 small zucchini or two large
  • 4 small corn tortillas
  • 1 cup shredded cheddar cheese or use chopped avocado for dairy free
  • 3 green onions sliced

Instructions
 

  • Saute Chorizo until almost cooked all the way through, about 6-7 minutes. Meanwhile chop your zucchini into quartered pieces. Cut tortillas into 1/2 inch wide pieces.
  • Preheat broiler. Add in enchilada sauce, zucchini, and tortillas. Cook for an additional 3-5 minutes.
  • If using cheese, top the mixture with shredded cheese and place in oven to broil for 3-4 minutes. If not using cheese, top with avocado and serve.

Notes

Nutrition Facts
Calories 356Calories
Fat 22g
Saturated Fat 9g
Cholesterol 127mg
Sodium 775mg
Potassium 952mg
Carbohydrates 10g
Fiber 2g
Sugar 7g
Protein 29g

Easy Whitefish with Lemon and Herbs.

Easy Whitefish with Lemon and Herbs

Ingredients
  

  • 6 white fish fillets about 1 1/2 lbs total (cod, halibut, sole, haddock)
  • 6 cloves garlic minced
  • 1 tbsp dried rosemary
  • 1 tsp italian spices
  • 3 large lemon thinly sliced, seeded, end pieces discarded
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 450 F. Place a baking sheet in oven to preheat as well.
  • Cut 4 large rectangles of foil and place a fish fillet in the center of each piece.
  • Bowl: Combine oil, spices and garlic and stir well.
  • Spread mixture evenly over fish, lay several lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
  • Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through (should flake). Serve fish in packages.

Notes

NUTRITION FACTS
Servings; 6
Size: 1 fillet
Total Calories 123
Carbohydrate 4 g
Total Fat 5 g
Protein 17 g
Fiber 1.5 g
Prep Time: 10
Cook Time: 20
Tips and Hints:
• Serve with rice, quinoa or yams and some delicious vegetables like
steamed beans or a spinach salad.
• Get creative with leftover fish and give fish tacos a try. Simply sauté
onions and white cabbage, chop cilantro and toss together with fish
and salsa on a whole wheat tortilla or corn.
• Budget friendly option – look for white fish on sale in the frozen
section of your grocery store. Thaw in fridge.