CHEESY VEGETARIAN SPAGHETTI SQUASH LASAGNA

This Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings! The cheesy ricotta veggie filling is absolute perfection.

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

Ingredients

• 1 large spaghetti squash (approx. 3 lbs)
• olive oil for drizzling
• 1/2 cup onion (white or yellow)
• 1-2 cloves garlic, smashed and minced
• 5 oz mushrooms (approx. 2 cups chopped)
• 2-3 oz fresh spinach (approx. 1.5 cups chopped)
• 1 plum tomato, chopped
• 1.5 cups ricotta cheese
• 1 egg white
• 2/3 cup freshly grated parmesan cheese
• 1 tsp Italian seasoning blend I love Mrs. Dash
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1/2 cup spaghetti sauce
• 2 oz grated mozzarella
• crushed red pepper flakes to taste

Instructions

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. For easy cutting, feel free to microwave for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
4. Next grab a lipped baking sheet or a rimmed baking dish.
5. Rub the cut side of the squash with a teeny bit of olive oil.
6. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
7. Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
8. While the squash roasts, start prepping your cheese and veggies.
9. Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.
10. Bring a pan or skillet to medium-high heat with a drizzle of olive oil.
11. Sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.
12. In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.
13. Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato.
14. Mix well, adding a little salt and pepper to taste.
15. Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.
16. Remove a little of the squash will help you better stuff these bad boys.
17. Take a little out and add your filling to the squash, swirling to mix.
18. Top with remaining spaghetti squash strands and stir.
19. Next add a few spoonfuls of your favorite spaghetti sauce on top and finish off with your grated mozzarella cheese. Add extra of either if desired.
20. Add an optional pinch of crushed red pepper flakes on top (skip if sensitive to heat) and bake at 350 degrees F for around 20 minutes until hot and bubbly.
21. For golden flecks of mozzarella, switch oven to broil on HIGH for 2 minutes at the end and remove once bubbling.
22. Serve piping hot with a healthy side salad or roasted veggies for a balanced meal that's sure to rock your plate! Enjoy!

Recipe Source : CHEESY VEGETARIAN SPAGHETTI SQUASH LASAGNA @ peasandcrayons

MIND BLOWING VEGAN TIRAMISU

What’s healthy about it is this…there is no refined sugar in it at all, not in the entire thing! Genius! Look at these ingredients for the cake: whole wheat pastry flour (or any flour you’d like would work), baking powder & soda, coconut oil, maple syrup, water, vanilla extract, and apple cider vinegar.

The chocolate sauce is made up of cacao powder, maple syrup, and coconut oil. Super easy to make. Melt the coconut oil and whisk it together with the maple and cacao powder. You can use cocoa powder but it doesn’t have the same nutritional value of cacao.

VEGAN TIRAMISU RECIPE
You won't believe it's vegan. Creamy, dreamy, and delicious. You can indulge in this classic fave free from eggs, dairy, and refined sugar.



INGREDIENTS:
VANILLA CAKE

• 1 1/2 whole wheat pastry flour or any flour you'd like
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pink himalayan rock salt (or sea salt)
• 1/3 cup coconut oil, melted
• 3/4 cup maple syrup
• 2/3 cup water
• 1/8 cup vanilla extract
• 1/8 cup apple cider vinegar
• 1/2 cup espresso or coffee, room temperature

CHOCOLATE SAUCE

• 4 tbsp cacao or cocoa powder
• 3 tbsp maple syrup
• 2 tbsp coconut oil, melted

CREAM FILLING

• 3/4 cup organic Florida Crystals
• 1 tsp agar flakes
• 1 tbsp water
• 1 (14 ounce) block of organic firm tofu
• 1/4 cup coconut oil
• 1 cup maple syrup or agave nectar
• 2 tsp vanilla extract
• 2 tbsp of espresso or regular coffee
• pinch of salt

INSTRUCTIONS:
VANILLA CAKE

1. Preheat oven to 350F. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.
2. In a large bowl sift together all dry ingredients: flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the wet ingredients: coconut oil, maple syrup, water, vanilla, and vinegar.
4. Combine wet with the dry and mix well.
5. Pour the batter on the baking sheet and bang it on the counter a few times.
6. Bake for 20 minutes or until toothpick inserted comes out clean. But you should be good at  20 minutes. It will be nice and golden.
7. Once done, remove from oven, leave it in the pan and pour the espresso or coffee over the entire cake. Let the cake cool in the pan while you prepare the filling and chocolate sauce. By the time you're done with that the espresso or coffee will be well absorbed by the cake.

CHOCOLATE SAUCE

1. Whisk all ingredients together until well combined. Double the batch if necessary.

CREAM FILLING

1. In a small saucepan over medium heat, put the florida crystals, agar flakes, and water and stir till dissolved and syrupy. About 5-6 minutes.
2. Place tofu, coconut oil, maple syrup or agave nectar, espresso or coffee, vanilla extract, and salt into a processor. Process until creamy and well incorporated.
3. Once your syrup mixture is ready pour that into the processor and run until smooth and creamy.
4. Taste and adjust sweetness to your liking. Place in the fridge to set for 20 minutes minimum. (The longer in the fridge the firmer it will get, but it won't solidify like coconut oil so it will stay creamy.)

TIRAMISU ASSEMBLE

1. You can use a cake pan or cups like I did. You want to start with placing prices of the cake first. You can pour a little more espresso or coffee in there if you'd like.
2. Top that with the cream filling and drizzle the chocolate sauce on top of that. Repeat process until you reach the top of the glass.
3. Top Tiramisu with cocoa or cacao powder and dairy free chocolate chips (optional).
4. Serve it up and Enjoy!

Recipe Adapted : MIND BLOWING VEGAN TIRAMISU @ neuroticmommy

VEGAN JAMBALAYA

This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It’s super easy to make, so delicious, and packed with nutrients!

Jambalaya is a popular rice dish from the Southeast of the United States, especially Louisiana. It commonly includes rice, vegetables, some kind of meat or sausage, and sometimes also seafood. Jambalaya usually consists of seasoned rice, vegetables, and meat. The traditional recipes call for some kind of sausage, mostly andouille. It’s often paired with other kinds of meat or even seafood such as shrimp or crawfish.

The most popular vegetables for jambalaya are celery, green bell pepper, tomatoes as well as onions and garlic. Some recipes also call for carrots. For a vegan version, you can also use tofu instead of the meat or a vegan andouille sausage like I did.

Ingredients

• 1 red onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, cut into medium-sized chunks
• 2 stalks of celery, chopped
• 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
• 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) kidney beans, drained
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika powder
• 2 tablespoons soy sauce
• 1 teaspoon Tabasco
• salt, to taste
• cayenne pepper, to taste
• 2 green onions, cut into rings
• 1/2 cup fresh parsley, chopped

Instructions

1. In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
2. Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
3. Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

Recipe Source : VEGAN JAMBALAYA WITH BEANS @ veganheaven

NO BAKE LEMON PROTEIN BALLS

These no-bake lemon protein balls are a quick and healthy snack that you can take with you on the go! They're also packed with nutrient-dense ingredients, so they'll give you a nice little boost in energy and support your metabolism.

Lemon flavored anything to me just screams spring. Probably in part because it reminds me of Easter, but also because lemon is just cheery and happy. It's just a bonus that it's also healthy. For our protein balls, we're using a really delicious base of ingredients and adding in lemon zest for flavor.

No-Bake Lemon Protein Balls Recipe

Ingredients

• 1 cup medjool dates about 12
• 1 cup brazil nuts
• 1 scoop vegan vanilla protein powder or unflavored
• 1 tablespoon maca powder
• 1 tablespoon nut/seed butter of choice I used cashew
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon zest about 1 whole lemon
• Water as needed

Instructions

1. Add dates and brazil nuts to the bowl of a food processor. Process on high until finely ground. Add remaining ingredients (minus water) and blend until combined.
2. If a dough forms, then don't add water. If it still seems a little dry, add water 1 tablespoon at a time, processing completely between each addition, until a dough begins to form.
3. Shape the dough into balls, about the size of golf balls, and place in the fridge/freezer to firm up.
4. I like to store mine in the fridge/freezer to maximize shelf life!

Recipe Source : No-Bake Lemon Protein Balls @ simplyquinoa

VEGAN CREAM CHEESE WITH CASHEWS

This vegan cream cheese with cashews is one of my favorite vegan cheese recipes. It’s super easy to make, incredibly creamy, and so garlicky. Kiss your dairy products goodbye and say hello to this delicious vegan cream cheese cheese alternative with garlic and fresh herbs!

It’s actually kinda crazy and it again proves that vegan cheese can be absolutely amazing. Have this dairy-free cream cheese on your favorite bagel or enjoy it with some veggie sticks or crackers. Or stir it into your pasta sauce for a change.

Vegan Cream Cheese with Cashews Recipe
Kiss your dairy products goodbye and say hello to this delicious vegan cream cheese with garlic and fresh herbs. It's incredibly creamy and easy to make!



Ingredients

• 1 1/2 cups cashews
• 4 tablespoons unsweetened soy yogurt
• 1 clove of garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 teaspoon dried herbes de Provence
• 3 tablespoons fresh chives, cut into rings
• 2 tablespoons cress
• black pepper, to taste

Instructions

1. Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
2. Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
3. Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
4. Season with black pepper and stir in the fresh chives and cress. Enjoy!

Recipe Notes

• It's best to soak the cashews for at least 4 hours. If you want to make it a little bit easier for your blender, you can also soak them overnight. For best results, you should use a high speed blender as you want the cashew cream cheese to get really creamy and smooth. Be patient, it will take a while!
• If you're in a hurry, you could also get away with soaking the cashews for 20 minutes in boiling water. However, the blending process will take a bit longer this way. I really recommend soaking the cashews for at least 4 hours if you have enough time though. They will be easier to blend and the result will be creamier.
• Please don't cut down the recipe to a smaller batch size. The problem is that you won't be able to process the cashews in your blender if you're using less cashews because they will be stuck under the blades. However, it's not a problem to double the recipe. It will actually be even easier for your blender to process everything into a creamy vegan cream cheese alternative if you double the recipe.
• It's really important to use unsweetened plant-based yogurt. Nothing with flavor and sugar in it! I've tried using plain lightly sweetened soy yogurt before and I didn't like the taste of the vegan cream cheese at all. You can definitely taste the difference between sweetened and unsweetened yogurt.
• My favorite plant-based yogurt for this recipe is unsweetened soy yogurt. But you could also use any other unsweetened plant-based yogurt you can find, such as almond or coconut. I've tried this cashew cream cheese with unsweetened coconut yogurt and it worked really well too.
• If you want you can also play around with the herbs a little bit. I also love adding some sun-dried tomatoes for a change. Or you could use the base to make a sweet cream cheese by adding blueberries, strawberries, or any other berries. 
• Cashew cream cheese freezes really well, so you could just make a bigger batch and freeze it for later.  Freeze it in a small container and it will last in the freezer for around 2-3 months.

Recipe Source : Vegan Cream Cheese with Cashews @ olahragaduniakita

VEGAN BARBECUE LENTIL LOAF RECIPE

This Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce is baked into the loaf, on top of the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this loaf is for you!

If you have never heard of a lentil loaf, basically it is a vegetarian version of meatloaf and they are wildly popular in the vegan/vegetarian blogging world.

Vegan Barbecue Lentil Loaf Recipe
This Spicy Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce is baked into the loaf, on top of the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this loaf is for you!



Ingredients
My homemade BBQ sauce below and the chipotle chile pepper are what make this loaf spicy. If you SUB either of those, the loaf will NOT be spicy and I cannot vouch for the flavor outcome!
FOR THE LENTILS

• 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
• 1/2 teaspoon fine salt

FOR THE LOAF

• 1/2 heaping cup (80g) finely chopped white onion
• 1 packed tablespoon minced fresh garlic
• 1/4 teaspoon fine sea salt
• 1/4 cup water 
• 1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong flavor and texture work perfectly.)
• 1/2 cup medium grind coarse cornmeal 
• 3 tablespoons ground flaxseed
• 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
• 1/2 cup corn
• 5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
• 1/2 cup (120g) tomato paste, not sauce
• 1/2 cup (120g) water
• 1 teaspoon fine salt
• 1/2-1 tablespoon garlic powder, per preference
• 1 tablespoon + 1 teaspoon chili powder
• 1 tablespoon + 1 teaspoon yellow wet mustard
• 1 tablespoon + 1 teaspoon pure maple syrup
• 2 tablespoons + 2 teaspoons dark balsamic vinegar
• 2 tablespoons + 2 teaspoons unsulphured regular molasses

NOTE

• Keep in mind, this is a LENTIL LOAF, it's not meat, so don't expect it to taste like traditional meatloaf. However, it is phenomenal and flavorful with an amazing texture as long as you follow the recipe. I used my homemade barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. It is spicy and has a nice kick of heat, so expect that. If you are sensitive to heat, then decrease the amount of chili powder.

Instructions

1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

Recipe Source : Vegan Barbecue Lentil Loaf @ thevegan8