Broccoli Alfredo Lasagna (Gluten-free/Vegan)
2 boxes lasagna noodles (gluten-free)
1 cup chopped organic broccoli florets
1 cup chopped red onion
5 cloves garlic, chopped
1 brick organic firm tofu
½ cup nutritional yeast
5 fresh organic basil leaves (set some aside for garnish)
1 1/2 cups Follow Your Heart mozzarella shreds
sea salt and fresh ground pepper to taste
Ingredients (Alfredo sauce):
1 ½ cup soaked (for 4 hours) raw cashews, rinsed
½ cup Follow Your Heart mozzarella shreds
4 cloves garlic, chopped
1/4 cup nutritional yeast
6 fresh organic basil leaves
1 t. sea salt
Making the Alfredo sauce:
Rinse soaked cashews thoroughly and add to Vitamix or other high-speed blender/food processor. Add 1 cup fresh water to fully cover cashews and blend until creamy with 5 fresh organic basil leaves, ½ cup Follow Your Heart mozzarella shreds, 1/4 cup nutritional yeast, 4 garlic cloves and a teaspoon of sea salt (add more if desired).
Making the filling:
Saute broccoli, garlic, and onions in ½ T olive oil until tender and set aside. In your Vitamix or high-speed blender, blend the firm tofu and ½ cup nutritional yeast and juice and zest of one half lemon until consistency matches ricotta cheese. Transfer to large bowl and fold in the broccoli/onion mixture.
Making the lasagna:
Cook gluten free lasagna noodles in 6 cups boiling sea-salted water (add 1 T. olive oil to avoid sticking) until just pliable or as directed on package. Rinse with cold water and set aside. Spray oil 9 X 12 glass lasagna pan and pour Alfredo sauce to fill ¼ inch deep. Add first layer of noodles, pressing lightly into sauce. Spread on layer of the filling over noodles and pour another light coating of the Alfredo sauce. Continue building lasagna until you reach the top of the pan. Cover entire top with Follow Your Heart mozzarella shreds and sprinkle with Italian seasoning. Cover with aluminum foil.
Baking and plating:
Bake lasagna at 375° for 45 minutes covered. Uncover and broil high for an additional 10 minutes. Will start to crisp and be bubbly. Let cool for 10 minutes before cutting into squares. Serve topped with fresh chopped basil and sliced cherry tomatoes.
JEN’S “TO DIE (LIVE) FOR” ORGANIC GF/V PEANUT LIME SALAD DRESSING
This is as good as it gets in salad dressings. I could literally drink this right out of the jar. Perfect for a chopped salad, kale salad, or just as tasty stirred into rice noodles or GF pasta. Makes good use of your Vitamix in blending these ingredients together. Drop them in in this order, work your way up to medium speed and then high until smooth. She makes enough for to last a week.
1/2 cup organic unsalted natural peanut butter (peanuts only ingredient)
A few tablespoons organic gluten free tamari (to taste)
1 T. rice vinegar
2 T. organic raw coconut nectar (to taste)
2 limes, juiced
Finger of ginger/grated and cut into pieces
JEN’S AMAZING GF/V CHOCOLATE CHUNK COOKIES
I can’t believe Jen let me publish this to the blog. Not only are these cookies gluten free but they’re vegan and they are every bit as delicious as any chocolate chip cookie you’ll ever have (these are the ones in the photograph on my blog home page). We make a batch (this will yield around 55 small cookies) and freeze them! All week long we take them directly out of the freezer and enjoy! The trick here is using the Le Garden Bakery grainless flour.
2 cups Le Garden Bakery Grainless flour (very important you use this flour – substitutes won’t taste as good!)
1/4 cup brown rice flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Coconut Oil, softened (not melted) – or homemade vegan butter
3/4 cup Florida’s Crystals (organic evaporated cane juice)
3/4 cup packed organic brown sugar
2 teaspoons organic vanilla extract
1/2 cup organic applesauce
1 bag Enjoy Life Chocolate Chunks
PREHEAT oven to 375 degrees.
Beat Coconut Oil or homemade vegan butter until fluffy. Add cane juice, brown sugar, and vanilla extract until creamy. Add applesauce and beat well. Gradually beat in flours, baking soda, salt. Hand stir in chocolate chunks. Drop by rounded tablespoon onto lined baking sheet (with parchment paper). BAKE for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
BEST EVER GLUTEN FREE VEGAN BREAD
Took me eight tries to get this one right. Sick and tired of eating a frozen solid brick of bread, I was determined to create this recipe. Lot of ingredients but you’ll get a few loaves.
In standing mixer bowl, combine:
3/4 cup millet flour
3/4 cup Bob’s Red Mill all purpose gluten free baking flour
1/2 cup tapioca flour
1/2 cup potato flour
1/2 cup arrowroot
2 t xanthan gum
1 t salt
3 T evaporated cane juice
1 fast rising yeast packet
Begin mixing slowly.
Add 1 1/2 cup warm water and 3 t coconut oil (melted) and turn mixer to high. Mix for 3-5 minutes, occasionally scraping down the sides, until fully blended. Will look like thick cake batter.
Pour into greased and dusted (all purpose GF flour) loaf pan and spread to fill pan, smoothing top with spatula.
Place into 200 degree oven and turn oven off. Let loaf rise in cooling oven until doubled in size. 30-40 minutes.
Carefully take out of oven and set aside. Preheat oven to 400 degrees and bake loaf for 15 minutes. Take loaf out and tent top with tin foil. Return to oven for an additional 30-35 minutes. Test center of loaf with a thermometer until temperature reaches 205 degrees. Remove from oven and cool for 15-20 minutes on cooling rack. Slice thin with bread knife and enjoy!
VEGAN AND GLUTEN FREE KIMCHI
1 Napa cabbage, quartered
1/2 cup coarse sea salt
Soak quartered cabbage under water until drenched. Squeeze out water and pat sea salt on all folds of all leaves of cabbage. Cover in bowl for two hours. After two hours, rinse cabbage thoroughly and set aside.
2 cups Korean hot pepper flakes (Gochugaru)
1/2 large red onion, chopped
8 garlic cloves, pressed
1 large ginger root, chopped
1/8 cup sesame oil
1/2 cup evaporated cane juice
1+/- cup water (add as needed to form smooth paste)
In large bowl, combine all ingredients into a smooth paste. Wearing rubber gloves, saturate all sides of cabbage leaves with paste. Tightly pack each section of cabbage when done. Let ferment for 24-48 hours in refrigerator. Once ready, chop into segments and serve. Makes 20 servings (as side dish) and keeps for 2-3 months.
PAJEON (Korean pancakes)
This recipe is inspired by the amazing kale pajeon served at Hangawi in New York City. So easy to make and an excellent appetizer for any meal.
Bobs Red Mill gluten free pancake mix
1 medium yellow onion
1 large bunch of kale
Wheat free tamari dipping sauce
Mix pancake mix as instructed on bag. Substitute cow’s milk with plain rice, hemp, or almond milk; and substitute eggs with organic apple sauce. Set aside.
Chop your onion and scallions and sauté in a little high heat sesame oil until tender. Add cleaned, chopped fresh kale to frying pan until kale wilts down and mixes easily with the onions.
Fold kale mixture into pancake mix and stir well, covering all the vegetables with the pancake mix. Fry over medium heat in olive oil sprayed non-stick pan, flipping just once when each side turns brown (should yield two large pancakes). Cut into bite-sized triangles and serve hot with wheat free tamari dipping sauce. Enjoy!
MORE RECIPES TO COME!