Raw Vegan Zucchini Lasagna

What's better than lasagna? Raw vegan lasagna! I recently came across this recipe on Pinterest and after a few alterations produced my own! This is truly delicious and, despite some doubts on my part, held its shape remarkably. The flavors really jump out at you and the texture of the zucchini noodles is great. You can pack even more veggies and toppings into the "casserole" to make this dish unique!

Raw Vegan Zucchini Lasagna
By Caroline Mac, after This Rawsome Life

Ingredients:
Noodles
1 zucchini, thinly sliced lengthwise

Cashew Cheese
2/3 c cashews
2 cloves garlic, peeled
1 T lemon juice
2 t Italian seasoning
3 T nutritional yeast
Water

Broccoli Pesto
1/2 head broccoli
3 T sun dried tomatoes, packed in olive oil
1 T olive oil
3-4 leaves fresh basil
Lemon-garlic seasoning (I used Penzey's Trinidad)
Water

Toppings- To taste
I used...
3 mushrooms, thinly sliced
2 tomatos, thinly sliced
Basil leaves, ripped into small pieces



Step 1: Blend all cheese ingredients in a food processor, adding water until mixture reaches a creamy, spreadable consistency. Set aside.

Step 2: Blend all pesto ingredients, adding water until it reaches a spreadable consistency.

Step 3: Layer your ingredients in a small casserole dish, starting with a layer of zucchini noodles, until you have used all ingredients. My pattern was "noodle, cheese, pesto, tomato, mushroom, basil, repeat". I ended with a layer of cheese and pesto.

Step 4: Slice and serve!

Enjoy!

~Caroline~

Peanut Tofu and Avocado Spring Rolls

It's finally feeling like spring! I found it only appropriate to start the season off with spring rolls! Basically, I created two recipes- a broiled peanut tofu, and the spring rolls that it was encased in. These are great for parties, lunch boxes, or just as a quick and healthy snack.

Peanut Tofu and Avocado Spring Rolls
By Caroline Mac

Note: Allow plenty of time to prepare this, as the tofu takes a couple of hours to marinate.

Ingredients:
Peanut Tofu:
11 strips of extra-firm tofu, pressed (Strips should be about 1/2 inch thick)
1/4 c crunchy peanut butter
1 T soy sauce
1 T rice vinegar
2 t sesame oil
1t lime juice
1/8 t Penzey's Singapore seasoning
Just under 1/4 t stevia
4 drops sriracha hot sauce
1 t water

Wraps:
3/4 avocado, sliced into 11 slices
1 bag Trader Joe's Broccoli slaw (you won't use the whole bag)
11 small shitaki mushrooms, washed and dried
11 spring roll rice wrappers (you can get these in the Asian section of most supermarkets)


Step 1: Mix all ingredients for the peanut tofu together, except for the tofu, until thoroughly blended. Coat each slice of tofu in the sauce, place in an oven-safe dish and allow tofu to marinate for a couple hours.

Step 2: Broil tofu in the oven for approximately 6-8 minutes on each side, or until each side is golden and crispy. Allow to completely cool before making rolls.

Step 3: Prepare first rice wrapper as according to the package. Typically, you soak the wrapper in warm water for a few seconds until it becomes flexible, place it on a towel to dry, and wrap it around your filling.

Step 4: Place one piece of tofu, one mushroom, one slice of avocado, and a small bunch of slaw in the center of the wrapper.

Step 5: Fold over one side of the wrapper, making sure to keep the ingredients compact. Fold in the top and bottom of the wrapper and continue rolling it until the ingredients are securely inside.

Step 6: Repeat this process for the remaining 10 wrappers. Serve with a sauce of your choice. I've had them with both sweet and sour sauce and a peanut sauce. Both tasted great!

Enjoy!

Sesame Ginger Green Machine Stir Fry

I didn't realize this stir fry was rather monochromatic until all the veggies were in the pan! Well, if green veggies are good for you, then this recipe takes the cake!

This recipe makes 2-3 smaller servings.

Green Machine Veggie Stir Fry
By Caroline Mac
Ingredients:
1 c green beans, cut into pieces
1 1/2 c broccoli florets
1/2 cup edamame
1/2 c sugar snap peas
1-2 small heads bok choy, cut into large pieces
1 recipe of spicy sesame ginger sauce
1 square of baked tofu, cut into small pieces
Canola oil for cooking






Step 1: Add small amount of canola oil to a pan and stir fry/ saute all veggies over medium-high heat until tender. I prefer my veggies a little bit crunchy, but you can go as long as you want until you reach your desired texture.











Step 2: Reduce heat and add tofu and sauce. Stir until ingredients are thoroughly coated and tofu is heated through. Serve hot.

Note: Though I didn't include it in the recipe, you can serve the stir fry over noodles, rice, or another choice of grain. 

Enjoy!