Vegan Lasagna (GF)

Vegan Lasagna (GF)

I made Minimalist Baker’s vegan lasagna this week (slightly modified) and wanted to share it all with you because it is SO easy and SO good. Her pictures are way prettier than mine (definitely not a food stylist here) but it was delicious all the same.

The whole thing takes only 20 minutes to put together, requires less than 10 ingredients, and only dirties a couple dishes. It really doesn’t get easier.

3A11C76A-C861-400E-90FF-BC1A1269A9AB.jpg
Vegan, GF Lasagna

I followed her lasagna recipe but instead of using macadamia nuts for the ricotta filling, followed her tofu ricotta recipes from her eggplant roll ups. Other than that I made a few tweaks for personal taste preferences.

Here’s what you’ll need:

  • 3-4 medium zucchini
  • jar of your favorite marinara
  • 12 oz block extra firm tofu
  • heaping 1/4 cup nutritional yeast
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 lemons juiced
  • 3-4 tbsp EVOO
  • salt and pepper to taste
  • vegan parmesan cheese
E03032D7-AD7E-49D6-80BD-7ABCBAFBBE5B.jpg
Sauce of choice: Dave’ Gourmet Spicy Heirloom Marinara (has a kick, but so good!)

Steps:

1.Preheat oven to 375 degrees

2. Using a cheesecloth or towel, squeeze any extra liquid out of tofu.

3. Add tofu, nutritional yeast, oregano, basil, lemon juice, EVOO, handful of vegan parmesan, and salt and pepper to blender. Blend until semi-pureed. You’re looking for a ricotta esque texture. Add more nutritional yeast or vegan parm to up the cheese flavor.

Processed with VSCO with e5 preset
Aim for ricotta esque texture for your tofu mixutre

4. Thinly slice zucchini lengthwise.

Processed with VSCO with e5 preset
Zucchini sliced lengthwise

5. Spoon sauce on bottom of 9 x 13 pan, enough to cover. Begin to layer zucchini on top to cover. Scoop spoonfuls of ricotta over the zucchini. I left mine in globs but you could spread evenly out if you wanted to 🙂

Processed with VSCO with e5 preset
Layer sauce, zucchini, and tofu ricotta

6. Continue to layer sauce, zucchini, and ricotta. Finish with a top layer of zucchini, thin layer of sauce, and sprinkle of vegan parm.

7. Cover with foil and bake for 45 minutes. Remove the foil and bake for 10 min. Turn over to broil and bake for 5 minutes (makes cheese golden and crispy).

8. EAT & ENJOY!

AMAZING-Vegan-Glutenfree-Lasagna-with-DIY-Nut-Ricotta-8-ingredients-protein-rich-SO-healthy-recipe-lasagna-dinner.jpg
Photo cred: Minimalist Baker. Clearly far more photogenic lasagna.

 

Would you try vegan ricotta? To weird? Or freaking delicious? LMK.

 

xo

Easy Fudgy Protein Brownies (Vegan, GF)

Easy Fudgy Protein Brownies (Vegan, GF)

These brownies came about as I had some VERY overripe bananas in my fridge that needed a purpose ASAP or they were getting tossed. A quick google search brought me to Gimme Delicious‘s blog. This recipe is almost too good to be true. It is SO simply and quick to make but SO tasty.

Vegan GF Paleo Brownies
Protein Brownies (Vegan, GF, Paleo )

The brownies come out super fudge like. If you’re looking for fluffy cake brownie, this isn’t the recipe for you. If however, you want some dense and delicious fudge goodness, I have you covered. I added an extra peanut butter drizzle on top of mine (because there is no such thing as too much PB) but you could also add nuts, chocolate chunks, or any additions of your choice!

Made with only four ingredients, these brownies are not only incredibly simple to make, but also a really healthy way to satisfy your sweet tooth. These brownies are vegan, gluten free, paleo and has no added sugar. Basically meaning that they are totally acceptable to eat any time of day. I highly suggest having one with your morning coffee 😉

Easy Fudge Brownies
Easy Protein Fudge Brownies

What you’ll need:

  • 3 overripe bananas (the browner the better)
  • 1/3 – 1/2 cup peanut butter
  • 1/4 cup protein powder
  • 2 heaping tbs. unsweetened cocoa powder

How to make ’em:

  1. Preheat your oven to 350 degrees. Grease your baking dish or skillet well. I used coconut oil to grease my cast iron pan and has no issues with sticky brownies 🙂
  2. Mash your bananas up well in a large mixing bowl, then mix in the peanut butter. Stir till well-combined.
  3. Add in protein and cocoa powder; stir well.
  4. Pour batter into greased pan. Bake for 15-20 min.

I baked my brownies for 17 min and they turned out just right however I suggest checking them a bit earlier, everyone’s oven is different! They will still be soft and fudgy but the toothpick should come out clean!

These make a great healthy dessert or a delicious morning treat!

I always love seeing your photos, if you make these, tag me!

xo

Vegan, Low Sugar, Carrot Cake Energy Bites

Vegan, Low Sugar, Carrot Cake Energy Bites

After a few weekends of eating more indulgent foods than I normally do, I am trying to make a real effort to cut added sugar where I can. When sugar creeps into my diet I feel more sluggish, have trouble sleeping, breakout more, and overall don’t feel my best.

In the spirit of springtime and because carrot cake is by far my favorite cake, I made these carrot cake energy bites. These bites are vegan, gluten free, and have no added sugar. Plus they are super simple to make and require no baking! Win win. I worked off of Happy Healthy Mama’s recipe and made a few tweaks.

IMG_0154.jpg

Ingredients:

¾ cup raw walnuts

¼ cup raw pecans

5-6 pitted dates

½ cup raisins (golden are my preference if you can find them!)

1.5 – 2 cups carrots

1 cup rolled oats (GF)

¼ cup coconut flour

½ tsp cinnamon (heaping)

¼ tsp ground ginger

¼ teaspoon allspice

¼ teaspoon salt

+ unsweetened shredded coconut to top

Processed with VSCO with f3 preset

How to:

  1. Blend walnuts, pecans, raisins and dates together.
  2. Add in carrots and blend.
  3. Stir spices, oats, and flour together. Add to mixture and blend until combined.
  4. Roll into balls. Top with shredded coconut.
  5. Freeze for 5-10 minutes to harden slightly, then store in fridge.
  6. Eat + enjoy!

IMG_0152.jpg

These bites are not only tasty but also loaded with nutrients: Carrots are high in beta-carotene, Vitamin A, C, K and B8. Walnuts are rich in omega-3 fats, vitamin E, and antioxidants. They have been shown to reduce LDL cholesterol, improve brain health, and boost moods. Pecans contain potassium, calcium and magnesium. Cinnamon is high in antioxidants, reduces the risk of heart disease, and is anti-inflammatory. Like cinnamon, ginger is anti-inflammatory and also helps with digestion. Dates are a great source of fiber and contain calcium, iron, and magnesium.

IMG_0153.jpg

Tips:

  • As I do not have a food processor, I used my Ninja blender and did the nuts and dates separately at first before combining all together. Depending on the strength of your blender / food processor, blending in batches may work best.
  • As written, the recipe has no added sugar and is definitely more on the savory side. For more of a “cake like” taste, add sweetener of your choice (honey, raw sugar, maple syrup, etc.).

 

Vegan Coconut Protein Fat Balls

Vegan Coconut Protein Fat Balls

One of my resolutions for 2018 is to remove excess sugar from my diet. Sugar is added into so many packaged foods – sauces, dressing, cereals, and 98% of the PB I find in stores. I don’t buy much packaged food, but make sure the PB I buy is only peanuts and salt (no added sugar or palm oil!!) and I have made the switch to unsweetened almond milk for coffee and smoothies. Although I’ve removed a lot of the added sugars from my diet, I still have a major post dinner sweet tooth to keep in check.

Processed with VSCO with f2 preset

I saw these coconut fat balls on Lee From America’s instagram and knew I needed them in my life. Full of fat and protein, but low in sugar, these are the perfect post dinner snack. I would also highly recommend them in the morning with coffee, after a workout, or really whenever hunger strikes.

I  closely followed Lee’s recipe, but made a few adjustments, here’s what went into the blender:

IMG_9796.JPG

  • 1 cup unsweetened coconut shreds
  • 1/2 cup melted coconut oil
  • 1/4 cup coconut butter (if you have not tried this before, you are MISSING out!)
  • 1/4 cup sunflower seeds
  • 1/2 cup cashews (I did salted)
  • 1/2 cup almond slices
  • 2 tsp cinnamon
  • 3 medjool dates (pitted)
  • 1/3 cup almond milk, plus a few extra splashes to keep things moving
  • 2 tbs ground flax seed
  • 1 scoop Xology protein

IMG_9804.JPG

Add all the ingredients into the //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=juliachase-20&marketplace=amazon&region=US&placement=B0764BD7WV&asins=B0764BD7WV&linkId=35fcbab99ad9ff02a5866e3c37e1b697&show_border=false&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff“>blender and blend until a doughy consistency is reach. Form golf ball sized balls, lay out on a flat cookie sheet, and placed in freezer.

Processed with VSCO with f2 preset

That’s it! Super easy and quick recipe. Unbelievably good.

Lmk if you try them!

 

Triple Nutz Nola: easy, extra crunchy vegan granola

Triple Nutz Nola: easy, extra crunchy vegan granola

triple nutz nola

Feeling all kinds of inspired by Rainah (@yoginiranah), I made my own granola this weekend. If you haven’t checked this girl out, her feed inspires me to eat cleaner, live more fully, and get more adventurous in my kitchen. Not to mention she is the sweetest soul. Mid-scroll stalk of her feed, I came across a granola recipe that looked SO delicious but also easy enough to whip up before the season premiere of Game of Thrones. I made some alterations based off of current cravings and pantry supplies, but followed her lead.

What goes into the nola:

  • Rolled oats
  • Cashews
  • Slivered Almonds
  • PB (look for versions with just peanuts and salt)
  • Melted coconut oil (unrefined, organic, raw is my preference)
  • Dried cranberries
  • Raw cacao nibs
  • SALT

I mix the melted coconut oil and PB together, poured it over the rolled oats, cashews, and almonds, gave it a good stir and spread over a lined baking sheet. Place the sheet into a 350 degree oven for 22 min. Halfway through give the mixture a stir to break it up a bit. Once the mixture is baked, mix in dried cranberries and raw cacao nibs. No need for measuring cups here, whatever proportions you like of oats to nuts to berries works! I ground some fresh sea salt over mine because I love a good salty / sweet combo. That’s it! Let it cool, jar it up, and you’re good to go. There are SO many combos that could be made here. More to come 🙂