07/10/2020
Delicious
Here's a delicious recipe to fix up this week, a Plant Based Zucchini Lasagna from Jill Dalton (The Whole Food Plant Based Cooking Show). This lasagna is a great way to check off some Daily Dozen items, including: veggies, spices, greens, and nuts.
INGREDIENTS
Noodles:
4 medium zucchini
Tomato Sauce:
1 – 28oz can no salt crushed or chopped tomatoes
1 – 6oz can no salt tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Mushroom Mix:
3 - 8oz package mushrooms, sliced
2 onions, diced
1 red pepper, diced
1 Tbsp smoked paprika
2 teaspoons onion powder
Kale:
1 bunch kale, chopped
Cheese:
2 cups raw cashews
3 cloves garlic
1 cup water
1/2 cup nutritional yeast
4 Tbsp lemon juice
4 Tbsp white wine vinegar
2 Tbsp salt-free mustard
METHOD:
Preheat oven to 350°F. Mandolin slice your zucchini lengthwise to make your lasagna “noodles”. Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes. It may take a few cookie sheets to fit all of the noodles. This takes some of the moisture out of the zucchini so that the lasagna isn’t watery.
Next, cook the mushroom mixture making sure to cook out most of the water. In another pan add a few tablespoons of water and add the kale mixture. Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
Add sauce ingredients to blender and lightly blend. Put cheese ingredients into blender and blend until smooth.
Begin layering zucchini, sauce, kale and mushroom mixture into a large baking dish. Once you have used all the ingredients, finish by pouring the cheese mixture on top. Bake at 350° for 35-45 minutes. Cook until cheese looks slightly brown. Take out of the oven and let cool for at least 20 minutes before slicing.
Serves=8