If you're a regular, you've most likely noticed the new look, my original plan was to create a whole new blog but after giving it a lot of thought, I didn't want the people who were currently following me to have to reset bookmarks, hunt around for the blog or wonder where I was - I decided a redesign of the site with the same link made more sense - so welcome/welcome back!
For those of you who recall how I started this vegetarian journey it was one of my 15 for 15. For those of you who don't know what that means - each year I try to do 16 (15 in 2015, 14 in 2014 …) things that improve either my life or someone else's. Some things are bigger (going to half price books quarterly and stocking up on elementary age appropriate reading for the local Little Free Library stops in the neighborhood) to simple (helping the neighbor shovel the driveway, carry in groceries or drop off a loaf of banana bread). We can change lives for the better in many ways, my experience is giving of yourself is the most rewarding.
I've added a new twist this year. I've decided to add a word that will guide my actions and behavior, this year I've decided that JOY is something I want to focus on. Not simply to increase the joy in my own life but to look for opportunities to add joy to other lives; I think it will be a challenge, one I'm willing to accept.
I've been pondering vegan lasagna for a long time - I've always loved the beautiful layers but I don't make it because I'm not a fan of all that pasta. I was browsing Pinterest a while ago and came across a vegan, dairy and gluten free lasagna so I gave it a try. It's a bit putsy (what lasagna isn't) but it was well worth the effort.
The next time I make it I'll change a couple things; first salt and drain the zucchini if you don't you'll have more liquid than you like in the bottom of the pan. Second I would add nutritional yeast to the cashew/walnut cream - it gives it a cheesy flavor. We served it with some crusty bread and a spinach salad with blueberries and raspberries and a balsamic dressing.
Vegan butternut squash lasagna
Ingredients1 small butternut squash
1 medium zucchini
8 ounces - baby portabella mushrooms
⅔ red pepper
⅔ yellow or orange pepper
1 batch of cashew/walnut cream
1 batch tomato sauce
Preheat oven to 350 degrees
Using a mandolin slice zucchini and butternut squash in slices lengthwise approximately ⅛ inch thick. Trim peel from butternut squash set aside. Wash and slice mushrooms - set aside. Wash and very thinly slice peppers.
Cashew and Walnut Cream
1 ⅔ cups raw cashews soaked for at least 2 hours and drained
1 ⅓ cup walnuts soaked for at least 2 hours and drained
1 T fresh lemon juice
4 cloves garlic peeled - add more to taste
1 ⅔ to 2 cups of water (depends on your thickness preference)
Combine nuts, lemon juice and garlic and 1 cup of water in a high speed blender and blend until creamy. Add additional water ⅛ cup at a time until you have desired consistency.
Tomato sauce
Roma tomatoes
Onions
Garlic
Basil
Salt
Pepper
Black olives
Sauté onions and olive oil in a stock pot until onions are translucent. combine tomatoes, garlic, basil and salt and pepper to taste in a high speed blender and puree. Add tomato mixture to stock pot and boil until think - adding seasonings as desired.
Assembling the Lasagna
In an 8 x 8 or 9 x 9 pan add ½ to ¾ cup tomato sauce and spread it on the bottom. Add a layer of butternut squash slices filling in open and small spaces. Add a layer of cashew cream to cover butternut squash.
Add a layer of zucchini and top with a layer of portabella mushrooms. Cover with tomato sauce. Add another layer of butternut squash and top with cashew cream then top with peppers.
Final layer
Add a layer of tomato sauce, top with zucchini, the rest of the portobella mushrooms and the final layer of cheese.
Bake in oven for 50 - 60 minutes - until the butternut squash is cooked but still firm. Remove from oven and let rest for 15 - 20 minutes.
Serve with spinach salad and seed or garlic bread
