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.

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.

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.

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.

Spiced Herbed Lentil Salad with Avocado.

Spiced Herbed Lentil Salad with Avocado

Spiced Herbed Lentil Salad with Avocado is a lip smacking salad infused with eastern flavors and loaded with protein, fiber, healthy fats and nutrients!

Ingredients
  

  • 2 cups lentils green dry
  • cups tomatoes grape diced
  • 1/2 cup bell pepper red diced
  • 1/2 cup cucumber English diced
  • 1/2 cup scallions chopped
  • 1/3 cup parsley flat leaf chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup mint chopped
  • 3 tablespoons olive oil extra virgin
  • 3 tablespoons lemon juice
  • 2 cloves garlic grated
  • teaspoons ground cumin ground
  • 1/2 teaspoon paprika adjust to taste
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1/2 to 1 teaspoon pomegranate molasses optional
  • 1/2 teaspoon salt adjust to taste
  • ground black pepper as per taste
  • 1 avocado peeled, pitted and diced

Instructions
 

  • Cook the lentils in about twice the amount of water. Let it simmer for about 15 minutes, until the lentils are cooked well but not mushy.
  • Once the lentils have cooled down a little, place it in a wide salad mixing bowl. Add the tomatoes, red bell pepper, cucumber, scallions, parsley, cilantro and mint.
  • Prepare the salad dressing with the grated garlic, cumin, paprika, olive oil, lemon juice, red pepper flakes, salt, pepper. The pomegranate molasses may be used if preferred.
  • Stir the salad dressing with all the other ingredients and toss well. Adjust the seasoning as per taste. Add the diced avocado in the end and toss.
  • Let it rest at room temperature or in the refrigerator for 10 to 15 minutes.
  • The spiced herbed lentil salad with avocado may be served over a bed of romaine lettuce.

Notes

NUTRITION FACTS
Servings: 8
Serving Size: 1 cup
Calories 247, Total Fat 8 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 6 g), Cholesterol 0 mg, Sodium 155 mg, Potassium 751 mg, Phosphorus 273 mg, Total Carbohydrate 32 g, Dietary Fiber 13 g, Sugars 4 g, Protein 13 g
*The sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.