Spinach Artichoke Dip
1½ cups cashews
4 tablespoons nutritional yeast
2 teaspoons minced garlic
2 teaspoons onion powder
½ teaspoon cayenne
1 tablespoon fresh lemon juice
½ tablespoon tamari or soy sauce
1 ½ cups plain non-dairy milk
12-ounces marinated artichoke hearts, drained (reserve liquid for future use, like marinade or salad dressing)
3 cups baby spinach
Salt and pepper to taste
Paprika on top
Soak the cashews for one hour or so. Drain. Preheat the oven to 400 degrees.
Add the drained cashews to a blender along with the nutritional yeast, garlic, onion powder, cayenne, lemon juice, tamari and non-dairy milk. Blend together until smooth. Add to a bowl, then stir in the artichoke hearts, baby spinach, salt and pepper to taste. Pour into a baking pan, like a pie tin. Sprinkle paprika over the top and bake for 20 - 22 minutes, until lightly browned on top. Serve warm.
1½ cups cashews
4 tablespoons nutritional yeast
2 teaspoons minced garlic
2 teaspoons onion powder
½ teaspoon cayenne
1 tablespoon fresh lemon juice
½ tablespoon tamari or soy sauce
1 ½ cups plain non-dairy milk
12-ounces marinated artichoke hearts, drained (reserve liquid for future use, like marinade or salad dressing)
3 cups baby spinach
Salt and pepper to taste
Paprika on top
Soak the cashews for one hour or so. Drain. Preheat the oven to 400 degrees.
Add the drained cashews to a blender along with the nutritional yeast, garlic, onion powder, cayenne, lemon juice, tamari and non-dairy milk. Blend together until smooth. Add to a bowl, then stir in the artichoke hearts, baby spinach, salt and pepper to taste. Pour into a baking pan, like a pie tin. Sprinkle paprika over the top and bake for 20 - 22 minutes, until lightly browned on top. Serve warm.
Lasagna
Tofu-Cashew and Spinach Ricotta
1 cup raw unsalted cashews, soaked for one hour and drained
16-ounces firm tofu, patted dry and crumbled
3 cups spinach or baby spinach, washed and allowed to dry in a colander
1 cup fresh basil, stemmed
¼ cup nutritional yeast
1 tablespoon minced garlic
1 tablespoon light miso paste
2 tablespoons fresh lemon juice
½ teaspoon cayenne powder
1 teaspoon salt
Meaty Tomato Sauce
2 tablespoons olive oil
1 yellow onion, minced
1 tablespoon garlic, minced
8-ounces mushrooms, sliced or minced (choose something else if you don’t like mushrooms)
1 red bell pepper, diced
2 cups meatless crumbles or firm lentils
2 tablespoons nutritional yeast
1 tablespoon dried basil
2 teaspoons oregano
2 teaspoons fennel
1 teaspoon red pepper flakes
2 28-ounce cans crushed tomatoes
1 cup water or vegetable broth
1 tablespoon sugar (optional)
Salt and pepper to taste
1 box no-boil lasagna noodles
Optional vegan mozzarella cheese (as much as you like!)
Preheat the oven to 350 degrees.
In a blender or food processor, add the cashews and grind them down on their own a little bit. Add the rest of the ingredients. This will be very thick. If you’re using a blender, use the tamper to push the ingredients down. (I recommend a blender, preferably a high-speed one, for maximum smoothness, but it will taste great no matter what.) Blend or process until smooth, about a minute.
In a very large skillet or pan, warm the olive oil over medium heat for one minute. Add the onions and sauté, stirring occasionally, for five - six minutes. Add the garlic, mushrooms and bell pepper, sauté another two minutes. Add the crumbles or lentils, nutritional yeast, basil, oregano, fennel, and red pepper flakes. Sauté for five minutes. Add the crushed tomatoes, water or broth, optional sugar and salt and pepper. Stir gently. Simmer for ten minutes.
In a 9-x-13 inch casserole dish or lasagna pan, add about 1 cup of the Meaty Tomato Sauce and spread it evenly on the bottom. Next add four lasagna noodles. Spread half of the Tofu-Cashew and Spinach Ricotta on top of the noodles. Top with ⅓ of the mozzarella shreds you’re using. (Don’t worry if you opted not to use them, just move to the next step.) Repeat this: one cup of tomato sauce, four lasagna noodles, one half of the ricotta, one ⅓ of the shreds. Last, place four noodles on top, pour the rest of the sauce over the top, spread it to even it out. Cover tightly with aluminum foil.
Bake for 45 minutes. Remove the foil, sprinkle on the optional last ⅓ of the cheese, and bake another 15 minutes. If you’re not using cheese, still remove the foil for those last 15 minutes of baking. Allow to cool for 15 minutes before serving.
Tofu-Cashew and Spinach Ricotta
1 cup raw unsalted cashews, soaked for one hour and drained
16-ounces firm tofu, patted dry and crumbled
3 cups spinach or baby spinach, washed and allowed to dry in a colander
1 cup fresh basil, stemmed
¼ cup nutritional yeast
1 tablespoon minced garlic
1 tablespoon light miso paste
2 tablespoons fresh lemon juice
½ teaspoon cayenne powder
1 teaspoon salt
Meaty Tomato Sauce
2 tablespoons olive oil
1 yellow onion, minced
1 tablespoon garlic, minced
8-ounces mushrooms, sliced or minced (choose something else if you don’t like mushrooms)
1 red bell pepper, diced
2 cups meatless crumbles or firm lentils
2 tablespoons nutritional yeast
1 tablespoon dried basil
2 teaspoons oregano
2 teaspoons fennel
1 teaspoon red pepper flakes
2 28-ounce cans crushed tomatoes
1 cup water or vegetable broth
1 tablespoon sugar (optional)
Salt and pepper to taste
1 box no-boil lasagna noodles
Optional vegan mozzarella cheese (as much as you like!)
Preheat the oven to 350 degrees.
In a blender or food processor, add the cashews and grind them down on their own a little bit. Add the rest of the ingredients. This will be very thick. If you’re using a blender, use the tamper to push the ingredients down. (I recommend a blender, preferably a high-speed one, for maximum smoothness, but it will taste great no matter what.) Blend or process until smooth, about a minute.
In a very large skillet or pan, warm the olive oil over medium heat for one minute. Add the onions and sauté, stirring occasionally, for five - six minutes. Add the garlic, mushrooms and bell pepper, sauté another two minutes. Add the crumbles or lentils, nutritional yeast, basil, oregano, fennel, and red pepper flakes. Sauté for five minutes. Add the crushed tomatoes, water or broth, optional sugar and salt and pepper. Stir gently. Simmer for ten minutes.
In a 9-x-13 inch casserole dish or lasagna pan, add about 1 cup of the Meaty Tomato Sauce and spread it evenly on the bottom. Next add four lasagna noodles. Spread half of the Tofu-Cashew and Spinach Ricotta on top of the noodles. Top with ⅓ of the mozzarella shreds you’re using. (Don’t worry if you opted not to use them, just move to the next step.) Repeat this: one cup of tomato sauce, four lasagna noodles, one half of the ricotta, one ⅓ of the shreds. Last, place four noodles on top, pour the rest of the sauce over the top, spread it to even it out. Cover tightly with aluminum foil.
Bake for 45 minutes. Remove the foil, sprinkle on the optional last ⅓ of the cheese, and bake another 15 minutes. If you’re not using cheese, still remove the foil for those last 15 minutes of baking. Allow to cool for 15 minutes before serving.
Chocolate Raspberry Pie
1 9-inch vegan pie crust, homemade or store-bought, baked
1 ¼ cups vegan creamer
2 cups chocolate chips
2 tablespoons raspberry preserves
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Whipped cream
Heat the creamer up to a boil. Turn off the heat and immediately stir in the chocolate chips, raspberry preserves, vanilla and almond extracts, and a pinch of salt. Stir until smooth.
Cool in the refrigerator for 20 minutes.
Pour in the prepared pie crust. Allow to cool in the refrigerator for at least one hour. Serve chilled with vegan whip!
1 9-inch vegan pie crust, homemade or store-bought, baked
1 ¼ cups vegan creamer
2 cups chocolate chips
2 tablespoons raspberry preserves
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Whipped cream
Heat the creamer up to a boil. Turn off the heat and immediately stir in the chocolate chips, raspberry preserves, vanilla and almond extracts, and a pinch of salt. Stir until smooth.
Cool in the refrigerator for 20 minutes.
Pour in the prepared pie crust. Allow to cool in the refrigerator for at least one hour. Serve chilled with vegan whip!