Last winter this veggie lasagna was one of my go-to recipes and I have a feeling that this winter won’t be any different. It’s choke full of vegetables and even uses sweet potato noodles instead of pasta! This meatless Monday recipe is perfect for vegan and gluten free eaters. Also, it uses Gardein’s Beefless Ground, which gives it a heartiness that meat-eaters love too. I’ll be the first to admit, it’s not my most photogenic recipe, however I promise that it smells and tastes AMAZING! Check it out:
Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein
Cashew Cream Sauce:
-4 oz cashews (1/2 container)
-1 large red potato (peeled + chopped)
-1 1/4 cup water
-1/2 tsp cumin
-1/2 tsp onion powder
-1/4 chili powder
-1/4 garlic powder
-salt and pepper to taste
-1 large sweet potato (can use oven ready lasagna noodles instead)
-1 large zucchini or 2 small ones
-1/2 bag shredded carrots
-1 – 2 tsp olive oil
-1/2 bag Gardein Beefless Ground
-1 jar of pasta sauce
-1/2 bag of baby spinach
This is what your sweet potato noodles should look like for the lasagna
- Preheat oven to 425*
- While oven is preheating, set up a double boiler to steam potatoes and carrots
- While double boiler is heating up, skin and chop the red potato and peel the sweet potato into flat wide noodles (toss away the skins). Keep peeling until sweet potato has practically disappeared.
- Place shredded carrots, red potato and sweet potato into double boiler, keeping them slightly separate. Steam for about 15 – 20 minutes or until soft. You can test this with a fork.
- Slice zucchini and lightly toss with olive oil in mixing bowl. Place on baking sheet and once oven is preheated bake for 10 minutes (flip) and bake for another 10 minutes. Once they’ve finished, set them aside.
- Preheat oven again to 350*
- In a food processor, place all ingredients for cashew cream sauce (including red potato once it’s done steaming) and puree (set aside till you’re ready to layer your lasagna). Consistency should be thick but still slightly runny (should fall off your spoon) You can add 1/4 cup of water at a time if it’s too thick. If it’s like hummus then add more water and puree again.
- Pour half of the beefless ground into a bowl and microwave for 1 minute. Stir with fork and microwave again for another minute. If any of the beefless ground still looks frozen, stir again and microwave for another 30 seconds.
- Now you’re ready to layer your lasagna! You’ll want to make sure that when you’re done layering, there’s a 1/4 – 1/2” of room between the top of your lasagna and the top of your casserole dish. **Make sure to leave enough pasta sauce to thickly cover the top of your lasagna once you’ve finished layering**
- Start with a thin layer of pasta sauce on the bottom, add a layer of sweet potato noodles, spinach, followed by a layer of cashew cream sauce, add beefless ground, zucchini and carrots. Do this once more. Add a final layer of sweet potato noodles, followed by a thick layer of pasta sauce and any leftover cashew cream sauce.
- Place in oven for 45 minutes (you’ll see edges of pasta sauce start to bubble)
Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein
I often find that as the weather gets cooler I turn away from salads towards warmer foods like soups and casseroles. The one exception is this roasted veggie salad since most of the ingredients are served warm. It’s also a great salad to make if you have a bunch of left over veggies in the fridge from the night before. Just toss them all together with this tasty vinaigrette and you’ve got one satisfying meal!
White Wine Vinaigrette Ingredients:
- 1/2 cup olive oil
- 3 tbsp dijion mustard
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- salt + pepper to taste
- Lettuce of your choice – I used a spring mix but romaine works too
- 1 can artichoke hearts (quartered)
- 1 red pepper
- 1 yellow pepper
- 1 bunch of asparagus
- 2 ears of corn
- 1 avocado
- olive oil for cooking
- Preheat the oven to 425′
- While the oven is preheating, chop up all your veggies / shave the ears of corn (except the lettuce and avocado) and lightly coat with olive oil
- Place in the oven for 10 minutes, flip, and another 10 minutes
- While veggies are in the oven, combine all ingredients for dressing and shake well (set aside)
- Chop up your lettuce and avocado (set aside)
- When veggies are done roasting, place them on a bed of lettuce and top with avocado and white wine vinaigrette
Yesterday was one of those foggy early Fall days and I was left longing for something warm and soul-soothing. Today’s Meatless Monday Recipe hits that spot! This is a whole food plant-based recipe that’s perfect for vegetarians and vegans alike. It’s also incredible easy to make, most of the time for this recipe is roasting the butternut squash. Which thankfully takes very little effort on my part and left me with a free hour on Sunday morning. I also used Green Giant’s frozen cauliflower rice, which was super easy to make and a bit of a time saver as well! Scroll down to find the recipe below:
- 1 butternut squash (mine was about 2.5 pounds)
- 1 cup baby spinach or kale
- 1 can red kidney beans (drained and rinsed)
- 1 bag Green Giant Cauliflower Rice
- 1/2 sweet onion (diced)
- 3 – 4 garlic cloves (minced)
- Olive oil
- Salt and pepper to taste
- Preheat oven to 425′
- Cut butternut squash in half (long way) and scoop out seeds. Coat with olive oil and sprinkle with salt and pepper.
- Place on a baking sheet and into the oven for 50 – 60 minutes. Squash should be tender like a roasted sweet potato when it’s done.
- Chop your onion and garlic and sauté in olive oil in a fry pan (5 – 6 minutes medium heat) and set aside in a large mixing bowl.
- Add some additional olive oil to the fry pan and sauté your spinach (1 – 2 minutes low heat). Set this aside along with the garlic and onion.
- Place frozen cauliflower rice in the microwave as per instructions.
- While cauliflower rice is cooking, rinse and drain the beans. Once cauliflower rice is done, mix all toppings in bowl.
- When the squash has finished cooking, simple add the cauliflower rice/bean mixture and you’re ready to eat!
I’ve been wanting to share this sangria recipe with you for awhile but couldn’t seem to find the time to get these pictures taken! This raspberry Summer sangria recipe is so delicious!! The raspberries act as little tasty pops of deliciousness in your mouth as you sip this sangria. Also I love that this cocktail is completely pink and the perfect sangria to mix up for a night with the girls. Not to mention that because this is a white wine sangria, just like my Grapefruit Sangria Recipe, you don’t have to worry about making it 24 hours in advance. Take a peek at the recipe below.
- 1 cup fresh raspberries
- 4 cups pink lemonade
- 4 ounces freshly squeezed lemon juice
- 1 bottle of a dry white wine – chilled
- Mix all ingredients together in a pitcher
- Chill for 2 – 3 hours and serve
*I chilled my wine before hand and you can also add ice to this as well
Serves 5 – 6
This recipe for my watermelon coconut spritzer is perfect for Summer! It’s fruity yet also light and refreshing. You can make it by the pitcher to serve at a party or just one glass. What’s best of all, is the fact that it only has 3 ingredients (plus a squeeze of lime). I’ve never been the best at whipping up cocktails that have more ingredients then the dinner I’m serving. I’ll have a delicious drink at a bar and try to recreate it at home but it never turns out even close. If you share the same struggle I do, than this Summer cocktail is for you!
- 1.5 part coconut rum (I used Malibu)
- 3 parts watermelon juice (I used We Grow Water brand)
- 2 parts sparkling water (I used Pellegrino)
- 1 lime per 2 servings – cut into 4 wedges
- Combine first two ingredients and stir. Top off with the sparkling water and add a big squeeze of lime. Use additional lime wedge to garnish.
- Sip and enjoy!
I love sangria! Sangria is usually thought of as a Summer cocktail but there’s so many ways to change it up for Fall. By swapping out some of the typical sangria fruits like melon and grapes with more in-season ones like cranberries and apples, you can really change up any sangria recipe. Take a look at this sangria recipe and you’ll be ready to go pumpkin picking in no time!
2 apples, cored and sliced
3/4 cup cranberries
2 pears, sliced
1 750mL bottle hard cider
1/2 cup bourbon
2 Tbsp Calvados or other apple brandy
1 cup ginger beer
Directions: Add to a large pitcher all the prepared fruit. Pour in the bourbon, calvados and ginger beer and stir. Slowly add the bottle of hard cider. Set in the fridge for 2 hours and serve. (If you’d prefer to preserve more carbonation, serve immediately or hold off on adding the hard cider until serving.)
I altered the recipe I found at Cheese and Chocolate
If you haven’t noticed I’ve been on a major grapefruit kick lately. More so when it comes to cocktails. There’s something really refreshing about the grapefruit that’s perfect for Spring cocktails! One of my favorite cocktail recipes with grapefruit is this one, a grapefruit salty dog. It’s easy enough to make and super tasty!
Ingredients (yields two cocktails):
2 ounces Hangar 1 Straight Vodka
2/3 cup freshly squeezed grapefruit juice
1 1/2 ounces of strawberry puree
course sea salt for rim
grapefruit slice and strawberry for garnish (optional)
via Sugar and Cloth