My Cafe Press Store

Make Custom Gifts at CafePress

Thursday, February 18, 2016

Veggie Lasagna


I love Lasagna. This recipe is based on the Hungry Girl's Lasagna Recipe after I saw the Hungry Girl on Dr. Oz . My version of the recipe, besides being vegan, is a little different. For example, I can't eat nightshades (which includes tomatoes and eggplant, both in her recipe).

This all started today when I went to one of the local Shop-Rites (because I wanted to go to Green Acres, which is a health food store across the road) and I found red cabbage and cauliflower in the organic section and I was telling the cashier what I was planning on using the cabbage and cauliflower for and I found out she was also a vegan, so I told her to look for my blog (if you read this, which means you found it, let me know in the comments and let me know what you think of the recipes here).

So I took pics as I was making the lasagna (which I haven't tasted yet) -- so here goes (sorry about the quality of the pictures):
This is how I sliced up the zucchini on the cutting board
I started up by slicing the zucchini lengthwise into Lasagna Noodles type slices. Then I lined them up on the bottom of a loaf pan.

I sauteed veggies in olive oil (I used sliced fresh red cabbage, frozen and dehydrated organic mushrooms, frozen kale, spinach, and mixed veggies -- cauliflower, broccoli and carrots -- for the most part) 2 teaspoons of my spice combo (into which I mixed 2 teaspoons each of smoked paprika, chili powder, turmeric, coriander, ginger 1 teaspoon of chipotle (ground), cinnamon, cumin, 1/2 teaspoon cloves, all spice, nutmeg but you can create anything you like a lot) and flaked dulse (a red sea vegetable)
Zucchini lined up in a loaf pan
This is the veggies sauteing in the pan
While the veggies were sauteing, I steamed a small to medium head of cauliflower. I steam it until it is very soft
This is cauliflower in a steamer pot

I sprinkled almond meal/flour on the zucchini
I sprinkled almond meal/flour (3 Tablespoons) over the zucchini (to simulate cheese). 

I spooned some of the sauteed veggies on top of the almond meal

When the cauliflower was soft enough, I took the cauliflower and about 2-3 cups of cashew (or almond, if you prefer) "milk" (unsweetened!!!!) in a blender -- I added a teaspoon of my spices and about 3-4 serving (large) spoons full of the sauteed veggies and whirred it all up (stopping and stirring as needed). I then spooned the sauce over the veggie layer. I then added another zucchini layer and another layer of cauliflower and baked in the over at 200 degrees until it was warmed through.

Spoon the Cauliflower sauce over the veggies

No comments: