Add the garlic and continue to cook for five minutes until the liquid evaporates. Sauté the mushrooms until they start to sweat. Cover the bottom of cast iron pan with olive oil. Using the same bowl of the food processor, puree the tofu with the coconut milk, garlic, and pesto. Scrape out cashew ricotta into a bowl and set aside.ģ. Meanwhile, drain the cashews and pulse in food processor with 1 cup of water, nutritional yeast, garlic, salt, and pepper. Cook for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.Ģ. For the sauce, sauté onion, garlic and pepper in olive oil in stockpot. Post any of your iEat Green recipes either on Instagram using the hashtag #iEatGreenRecipes and tag ieat_green or on Facebook.įollow iEat Green on Instagram and Facebook for more healthy & delicious recipes!ġ lb Miyoko’s Cashew Mozzarella cheese, gratedġ cup cashews, soaked for 2 hours or moreġ. Served with an Arugula Salad with Lemon Dressing, this was exactly what the doctor ordered! Enjoy! Please remember to share your post! Leftovers can be stored in the refrigerator for up to 5 days, in a covered air-tight container.Sometimes you just have a craving for some comfort food, and this Vegetable Lasagna really fits the bill! Rich with creamy ricotta style cheese made from tofu and cashews, this lasagna is also filled with spinach, mushrooms, onions, and peppers, to create the perfect balance between light and fresh, and rich and filling. For this vegan Lasagna, I use their organic tomato paste, tomato sauce, and crushed tomatoes (with garlic). No preservatives, no added water, no GMO – simply Italian tomatoes! Be sure to check out their amazing variety. I love how simple and natural their products are. Their products make the perfect base for your homemade sauces, soups, stews, and more. The brand ensures that each consumer can trace the product from the store shelf to the field. Pomì tomatoes are cultivated and farmed in Italy, from where they’re then turned into delicious sauces and pastes. They are rich in lycopene, a potential depression, heart disease and cancer fighting red pigment (source). Tomatoes are a great source of vitamin C and K, potassium, and folate. They may also protect you from heart disease, strokes, respiratory disease, cancer, and more (source)! Benefits of eating tomatoes Soy consumption is also linked to other amazing health benefits! It can lower your breast cancer risks and benefit your kidneys (source).Ĭashews are an excellent source of healthy unsaturated fats, fiber, protein, and antioxidants. It's high in other nutrients including fiber, iron, magnesium, potassium, and zinc. Nutritional yeast is also a great source of vitamin B12 for vegans. For this classic Lasagna recipe, I prefer the mix out of both. With seasonings like nutritional yeast and tahini, we’ll recreate that cheesy flavor. Making vegan Ricotta is super easy! You can make it out of Tofu, Cashews, or a mixture of both.
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