Lasagna, Two Versions that are Twice as Nice

                                                                     INSERT LASAGNA PHOTO
Lasagna is one of my favorite foods. Prior to shifting to a 100% plant-based lifestyle, I was vegetarian for most of my life, and used to make an incredible spinach mushroom lasagna. I am not the world's greatest chef, but this lasagna was pretty fabulous! So I have worked to re-create it without any animal products:

Version 1- Spinach Mushroom Lasagna

Sauce Ingredients:
1 Tbsp Olive Oil (or your favorite cooking oil)
3 Garlic "Teeth", Minced
1 Small Onion, Chopped
1 Jar basic Marinara Sauce (or you can make your own from scratch if you feel industrious)
8-10 Large Mushrooms sliced
1 Bunch Spinach, Roughly Chopped (or not, it will wilt down a LOT!)
2 Tbsp Fresh Basil, Roughly Chopped
Salt and Pepper to Taste

Saute onions for a few minutes in the olive oil, then add mushrooms and garlic. Once everything is nice and golden, add in the marinara sauce then the spinach, basil and salt and pepper. Cover and let simmer for about 10 minutes on low heat.

Ricotta "Cheese" Ingredients
I use a raw Macadamia Ricotta Nut Cheese recipe from Chef Russell James http://www.terawarner.com/blog/2011/08/raw-lasagna-recipe-by-the-raw-chef-russell-james/ It is definitely more work than buying pre-made ricotta or even using tofu ricotta (which you can do if you want to make this recipe easier), but I find that the taste and texture of this "cheese" works perfectly in lasagna. 

2 Cups Macadamia Nuts, Soaked 4 hours or more
1 Cup Pine Nuts
2 Tbsp Lemon Juice
2 Tbsp Nutritional Yeast
1 Yellow Bell Pepper
2 Tbsp Fresh Parsley
1 Tbsp Fresh Thyme (I use dried sometimes when I run out of fresh)
1 Tsp Salt
1/2 Cup Water, as needed

Process all ingredients together in a food processor adding as little of the water as possible until a fluffy consistency is achieved.








Version 2: "Meaty" Lasagna

Vegan No-Oil Ranch Dressing

Vegan Ranch Dressing

15 ounces silken tofu, squeezed dry
1/3 cup apple cider vinegar
3/4 tsp celery seed
3/4 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fine black pepper
1/4 tsp cayenne
Put all the ingredients in a food processor or blender and serve!

or

Vegan Ranch Dressing

6 oz. silken tofu
3 dates, pitted
1 clove garlic
1/4 c. chopped green onions
3 tbsp. water
2 tbsp. fresh squeezed lemon juice
2 tsp. Italian seasoning
1-2 tbsp. fresh cilantro
1 tsp. dill
2 tbsp. Bragg’s Liquid Aminos 
1 pinch cayenne or other hot pepper spice

Put all the ingredients in a food processor or blender and serve!

School Fuel Green Smoothie

School Fuel Green Smoothie is a recipe I came up with to help the kids get a good head start to their school day. I have four kids who drink smoothies in the morning. Pretty soon my baby girl will have them as well. I have a small blender so I do this twice. It is important to buy organic produce for the smoothies and wash them well before drinking. 

Step 1. Gather your ingredients:

1 handful of spinach 

1 kale leaf with stem removed

2 apples

1/4 avocado

1/4 mango

1 whole banana

1/4 cup soaked goji berries, soaked for 20 minutes

2 Tbs. ground flax seeds

2 Tbs. chia seeds, soaked for 20 minutes

If your children are new to green smoothies, I recommend starting with less leafy greens and more fruit. As they get used to the new flavors and textures, begin to add more leafy greens. A good rule of thumb to work towards is 1/3 greens although I have found this is tough for children to swallow. You can also try adding a  teaspoon of Agave Nectar, but please no sugar. Water is best because fruit juices have a lot of sugar. 

Step 2. Freeze the fruit and veggies in a zipper freezer bag to give it a cold smoothie texture. I like to make more bags for different mornings with the leftover fruits and veggies. 

Step 3. Add the goods to a blender and fill with water to the top of the fruits, veggies and seeds. 

*Optional* Add one or two drops of doTERRA Melissa Essential Oil, doTERRA Frankincense Essential Oil or doTERRA Wild Orange Essential Oil. Melissa essential oil helps one of my boys who struggles in the mornings at school. The others I sometimes will add for extra focus and alertness for learning at school. Please note other brands of essential oils may not be safe for internal consumption.

Step 4. Blend thoroughly as I have noticed children are often not fond of seedy and fibrous textures at first. 

Step 5. Serve and enjoy as your children thrive at school having been fed so many nutrients.

I hope you and your kids enjoy our School Fuel Green Smoothie. I would love to hear how they like it and answer any questions you have. 

In Health, 

Amber Udall and my cute little taste testers

http://www.mydoterra.com/amberudall/

Vegetarian Options in School Cafeterias

These articles great! I would love a vegetarian option in my children's school cafeteria. The benefits are endless.


http://www.cde.ca.gov/ls/nu/sn/mbnsdsnp172012.asp

http://www.cde.ca.gov/ls/nu/lr/documents/legreportacr16.pdf

http://www.choiceusa.net/Parents_TodoList.html

http://www.eatright.org/About/Content.aspx?id=8357

Quinoa and 12 Bean Soup

Quinoa and 12 Bean Soup 

by Amber

It is not often that all 7 of us will love something. Everyone gave this a thumbs up and asked me to make it again. :)

recipe coming soon....