Vegan Lasagna

Made this for dinner last night, and I was even surprised by how good it tasted! I was definitely flying by the seat of my pants when making this and that’s probably why I had so many noodle sheets leftover… Regardless, I made dinner for 4 omnivores and myself and everyone liked it! Even my sisters who looked quite frightened to even try it. Next time I will either make more filling or use a smaller casserole dish so that I have more layers.

I used this recipe for the noodles.

Lasagna Noodles

For the Filling I made:

Cashew Cheeze

Cashew Cheeze:

2 C. Soaked Raw Cashews

3/4 C. Water

1-2 T. Sea Salt

1 T. Lemon Juice

3 Cloves of Garlic

Throw it all in a blender and add more water if you want a thinner consistency for spreading; mine was pretty salty/garlic-y but I think it was balanced perfectly with the mild spinach and tomato/mushroom sauce.

And the Mushroom tomato sauce:

Marinara Sauce

This is where you do whatever the hell you want as far as vegetables/quantities go. But, I do suggesting cooking everything then putting it together; the tastes are better and more developed and there is less time in the oven. I topped it with some bread crumbs for some crunchy texture, and put it in the oven for 25 minutes at 350 degrees.

Banana Chocolate “Ice Cream”

Inspired by Hipsterfood, I made this amazing frozen dessert tonight.

I used:

2 Very Ripe Frozen Bananas (brown)

3 T. of Unsweetened Cocoa Powder

2 T. of Peanut Butter

3 T. of Hemp Milk (or any other milk)

Topped with a tbsp. of coconut

Throw it all in a blender and voila! Basically, an amazing dessert that is not tremendously bad for you and that tastes incredible.

Pasta Florentine From The 30 Minute Vegan

This turned out delicious! Next time I think I’ll add more spinach or use fresh spinach instead of frozen, and a little more garlic. Here’s a link to the typed out recipe.

Pasta and Beer!

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