spinach

Lasagna

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MATERIALS

Makes 4-6 servings

  • 12 whole wheat lasagna noodles

  • Sauce

    • 1 24 ounce jar pasta sauce

    • 3/4 cup red lentils, optional

    • 3/4 cup water

    • 8 ounces mushrooms

  • "Ricotta"

    • 1 1/2 cups raw cashews, soaked for a minimum of 2 hours

    • 1/2 cup water

    • 1 tbsp apple cider vinegar

    • 1 garlic clove

    • 1-2 tbsp nutritional yeast

    • 1 tbsp dried basil

  • A few handfuls of spinach

  • Top with Parmesan-ish and fresh basil

PROCEDURE

Prep:  Par boil lasagna noodles (~4 minutes).

1. Sauce - simmer lentils, pasta sauce, and water for ~20 minutes or until lentils are done.  Preheat the oven to 375 degrees.  Slice mushrooms and add in the last 5 minutes.

2. "Ricotta" - drain cashews and add to food processor. Add remaining ingredients and process until smooth.

3. Assemble in a 9x13 casserole dish in the following order: 1/4 of the sauce, noodles, half of the "ricotta", spinach, 1/4 of the sauce, noodles, remaining "ricotta", spinach, 1/4 of the sauce, noodles, remaining sauce.

4. Bake for 40 minutes.

 

THE RUNDOWN

This will take some time, but none of the steps are particularly hard. Pro tip - save some time by leaving the lentils out of the sauce.

Inspired by: Minimalist Baker and Simple Veganista

Smoothie

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MATERIALS

Makes 2 servings

  • 3 handfuls spinach

  • 1 frozen banana

  • 1 cup blueberries

  • 1/2 tbsp cacao powder (or cocoa powder)

  • 1 scoop protein powder, optional

  • 1 scoop peanut butter, optional (very tasty if you are feeling indulgent)

  • ~1 1/2 cups water (or plant-based milk or coconut water)

  • Optional toppings/mix-ins - chia, hemp, or flax seeds, granola, raisins, additional fresh fruit

PROCEDURE

1. Put all ingredients in blender and blend until smooth. 

2. If too runny, add more fruit or ice. If too thick, add more water.

3. Add desired toppings and enjoy.

THE RUNDOWN

A fruity and delicious start to the morning and a good way to sneak in a couple handfuls of greens. Swap the spinach with kale, another awesome super food, or use a bit of both. Pro tip - freeze the spinach and you won't have to worry about it going bad.

A Plantsanity Original