Tuesday, December 6th, 2016

Maitake Mushroom & Artichoke Heart Gluten-Free Lasagna With Vegan Lemon Ricotta

Published on February 27, 2014 by   ·   6 Comments Pin It
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Let’s just say you’ve never made lasagna before, you can make this one. I’m promising you, this isn’t as hard as it sounds.

Let’s start!

Maitake Mushroom & Artichoke Heart Gluten-Free Lasagna With Vegan Lemon Ricotta

INGREDIENTS:

  • Two Package of Hen Of The Woods Mushrooms
  • Two Portebello Mushrooms
  • A Bunch of Brocolli Rabe
  • One Head of Spinach
  • A Package of Daiya Cheese
  • Two Packages of Lasagna Noodles (we used the Tinkyada brand)
  • Container of high quality tomato pasta sauce (we choose the organic ones – jarred is fine in a pinch,) OR two cups of fresh/ homemade pasta sauce (basic recipe: 1 teaspoon vegetable oil, half a small yellow onion, diced, 2 cloves of garlic, minced, 6-8 small roma tomatoes or 4-6 large red tomatoes, 1 small green bell pepper, handful of black olives (optional), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano – puree — then saute and simmer for 30 mins)
  • A Bunch of Basil Leaves

For the ricotta cheese:

  • Two boxes of silken tofu
  • Lemon juice (1-2 lemons, enough for approximately 5 tablespoons)
  • Oregano
  • Basil
  • Garlic Powder
  • Nutritional Yeast

DO IT!

Put water on pot, when fully boiled, throw in lasagna noodles. When cooked, toss into colander to cool.

Saute thinly sliced/ fine chopped mushrooms, artichoke hearts, broccoli rabe and spinach in a separate pan. Preheat oven to bake. If you want to be fancy, you can/ should grill the artichoke hearts separately OR buy them from an anti-pasto bar or pre marinated and grilled like I did.

While the veg are on the pan, throw two packages of silken tofu, two squeezed lemons, 2 tablespoons of oregano, basil, and garlic powder (each,) two cups of nutritional yeast, and quarter cup of oil into your blender or mixer, I used my cuisinart because I feel like it’s easier to than the vitamix for smaller jobs like this. Mix til smooth.

Take a large deep dish casserole pan, layer in a layer of pasta sauce, then about 6 lasagna noodles, then a lawyer of the ricotta cheese, then a layer of the veggies, then a layer of daiya, then repeat once. You’ll want to wind up with a layer of daiya on top so it can burn a little or brown when it cooks. Because let’s be honest, nothing is yummier than slightly crispy vegan cheese. Sprinkle ribboned basil leaves around the layers. You can halve the recipe if you have a smaller family, or prefer to use a smaller casserole dish.

Pop in the oven at 450 for 30 mins. Bobs your uncle. Donezo. If you are a single type, you can still enjoy this without waste! Let the lasagna cool (if you haven’t eaten it all first) and cut into nice squares, individually wrap in saran wrap and put in tupperware or ziplock bags to freeze. Take out individual servings and heat up in microwave (yuck) or in the toaster oven (yay.)

Enjoy, you gorgeous pigs.

IMG_6933 (640x640)

IMG_6931 (640x480)

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  • The One Ingredient Gluten Free High Protein Pasta That Changed Our LifeThe One Ingredient Gluten Free High Protein Pasta That Changed Our LifeWith three little boys and an Italian-food loving husband - there are few nights I don't hear a chorus of "I want PASTA!!" for dinner. But heavy, processed carbs with empty white calories aren't the move for my health-conscious and ethical vegan family of five. Enter quinoa pastas (mushy) and corn pastas (gmo's) and rice pastas (more mushy white carbs) - I knew better pasta was being developed, I just didn't know HOW genius it would be. Til Tolerant Foods released their line of pastas made from ONE INGREDIENT -- BEANS!! Yep - you heard me right. Made from exclusively black beans or red or green lentils, available in different shapes. So when my kids eat their 4th bowl of a pasta in a week I feel zero guilt - everything they are eating is pure, clean organic, gmo-free protein. In fact, it has up to 400% more protein per serving than any other competing product and is sure to satisfy all people looking to live a healthier life - or those suffering from celiac, diabetes, and the top 8 food allergens. This pastas has turned any Mommy guilt I ever had about them only eating pasta and cucumber for dinner, and ignoring my kale on occasion - to glee when they finish their bowls of rotini! Plus - what a genius thing to make pasta salad for packed lunches with! But this brand didn't pop out of an idea-brainstorming session at a big fortune 500 company. This product came from a gent with heart. Here's his story; ​Hello my name is Tom Friedmann, as a foodie, my wife Ellie and I have always been on the lookout for healthy, new innovative ways to eat. Since my retirement, I’ve been looking for something in the food business to occupy my time, as well help mankind survive old age by eating healthy and disease free. Hence the journey​ began..., in 2005 I spent three weeks at Hippocrates Health Institute in West Palm Beach, Florid where I learnt how to become green, raw, and nutritarian. It was through this journey that my wife and I discovered that meat was not necessary for great health and that it could be replaced by Legumes, which are Lentils, Beans, Garbanzos and Peas. So evolved the search and process for such a product, eight years later, we’re proud to introduce to the world "TOLERANT", a single ingredient product line composed of legumes cut into popular pasta shapes, certified ORGANIC, GLUTEN FREE, and NON-GMO. We really wanted to create a food that had only one ingredient and at the same time was wholesome, nutritious, and great for the body."​ You've got to try it!   You can buy it on Amazon (with bulk options) or at your local health food store. The negative - it's not cheap like a $2 box at your big box store, but what you'll save on not buying other protein sources, it's more than a money saving product in the long run! Also -we suspect as it gets more popular we will see the price coming down. We've seen it cost anywhere from $7 a box (on sale) to $10 a box, or less when bought in bulk online. It's even Dr. Fuhrman […]
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Readers Comments (6)

  1. John says:

    Looks fabulous, I must have a go at this

  2. abby says:

    Looks amazing!!!!! Absolutely going to make this! Just trying to think how to sub for the tofu (I don’t eat unfermented soy)……

  3. Meg says:

    Looks delicious but where does the artichoke enter the picture?

    • Chloé Jo says:

      “Saute thinly sliced/ fine chopped mushrooms, artichoke hearts, broccoli rabe and spinach in a separate pan. Preheat oven to bake. If you want to be fancy, you can/ should grill the artichoke hearts separately OR buy them from an anti-pasto bar or pre marinated and grilled like I did.” when I say “layer the veg” that includes the chokes.




Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

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  • The One Ingredient Gluten Free High Protein Pasta That Changed Our LifeThe One Ingredient Gluten Free High Protein Pasta That Changed Our LifeWith three little boys and an Italian-food loving husband - there are few nights I don't hear a chorus of "I want PASTA!!" for dinner. But heavy, processed carbs with empty white calories aren't the move for my health-conscious and ethical vegan family of five. Enter quinoa pastas (mushy) and corn pastas (gmo's) and rice pastas (more mushy white carbs) - I knew better pasta was being developed, I just didn't know HOW genius it would be. Til Tolerant Foods released their line of pastas made from ONE INGREDIENT -- BEANS!! Yep - you heard me right. Made from exclusively black beans or red or green lentils, available in different shapes. So when my kids eat their 4th bowl of a pasta in a week I feel zero guilt - everything they are eating is pure, clean organic, gmo-free protein. In fact, it has up to 400% more protein per serving than any other competing product and is sure to satisfy all people looking to live a healthier life - or those suffering from celiac, diabetes, and the top 8 food allergens. This pastas has turned any Mommy guilt I ever had about them only eating pasta and cucumber for dinner, and ignoring my kale on occasion - to glee when they finish their bowls of rotini! Plus - what a genius thing to make pasta salad for packed lunches with! But this brand didn't pop out of an idea-brainstorming session at a big fortune 500 company. This product came from a gent with heart. Here's his story; ​Hello my name is Tom Friedmann, as a foodie, my wife Ellie and I have always been on the lookout for healthy, new innovative ways to eat. Since my retirement, I’ve been looking for something in the food business to occupy my time, as well help mankind survive old age by eating healthy and disease free. Hence the journey​ began..., in 2005 I spent three weeks at Hippocrates Health Institute in West Palm Beach, Florid where I learnt how to become green, raw, and nutritarian. It was through this journey that my wife and I discovered that meat was not necessary for great health and that it could be replaced by Legumes, which are Lentils, Beans, Garbanzos and Peas. So evolved the search and process for such a product, eight years later, we’re proud to introduce to the world "TOLERANT", a single ingredient product line composed of legumes cut into popular pasta shapes, certified ORGANIC, GLUTEN FREE, and NON-GMO. We really wanted to create a food that had only one ingredient and at the same time was wholesome, nutritious, and great for the body."​ You've got to try it!   You can buy it on Amazon (with bulk options) or at your local health food store. The negative - it's not cheap like a $2 box at your big box store, but what you'll save on not buying other protein sources, it's more than a money saving product in the long run! Also -we suspect as it gets more popular we will see the price coming down. We've seen it cost anywhere from $7 a box (on sale) to $10 a box, or less when bought in bulk online. It's even Dr. Fuhrman […]
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    You may also like

    • The One Ingredient Gluten Free High Protein Pasta That Changed Our LifeThe One Ingredient Gluten Free High Protein Pasta That Changed Our LifeWith three little boys and an Italian-food loving husband - there are few nights I don't hear a chorus of "I want PASTA!!" for dinner. But heavy, processed carbs with empty white calories aren't the move for my health-conscious and ethical vegan family of five. Enter quinoa pastas (mushy) and corn pastas (gmo's) and rice pastas (more mushy white carbs) - I knew better pasta was being developed, I just didn't know HOW genius it would be. Til Tolerant Foods released their line of pastas made from ONE INGREDIENT -- BEANS!! Yep - you heard me right. Made from exclusively black beans or red or green lentils, available in different shapes. So when my kids eat their 4th bowl of a pasta in a week I feel zero guilt - everything they are eating is pure, clean organic, gmo-free protein. In fact, it has up to 400% more protein per serving than any other competing product and is sure to satisfy all people looking to live a healthier life - or those suffering from celiac, diabetes, and the top 8 food allergens. This pastas has turned any Mommy guilt I ever had about them only eating pasta and cucumber for dinner, and ignoring my kale on occasion - to glee when they finish their bowls of rotini! Plus - what a genius thing to make pasta salad for packed lunches with! But this brand didn't pop out of an idea-brainstorming session at a big fortune 500 company. This product came from a gent with heart. Here's his story; ​Hello my name is Tom Friedmann, as a foodie, my wife Ellie and I have always been on the lookout for healthy, new innovative ways to eat. Since my retirement, I’ve been looking for something in the food business to occupy my time, as well help mankind survive old age by eating healthy and disease free. Hence the journey​ began..., in 2005 I spent three weeks at Hippocrates Health Institute in West Palm Beach, Florid where I learnt how to become green, raw, and nutritarian. It was through this journey that my wife and I discovered that meat was not necessary for great health and that it could be replaced by Legumes, which are Lentils, Beans, Garbanzos and Peas. So evolved the search and process for such a product, eight years later, we’re proud to introduce to the world "TOLERANT", a single ingredient product line composed of legumes cut into popular pasta shapes, certified ORGANIC, GLUTEN FREE, and NON-GMO. We really wanted to create a food that had only one ingredient and at the same time was wholesome, nutritious, and great for the body."​ You've got to try it!   You can buy it on Amazon (with bulk options) or at your local health food store. The negative - it's not cheap like a $2 box at your big box store, but what you'll save on not buying other protein sources, it's more than a money saving product in the long run! Also -we suspect as it gets more popular we will see the price coming down. We've seen it cost anywhere from $7 a box (on sale) to $10 a box, or less when bought in bulk online. It's even Dr. Fuhrman […]
    • Thai-Centric Mac n’ CheeseThai-Centric Mac n’ CheeseThis is Dynise Balcavage's - not your grandma's - mac and cheese, although it's every bit as comforting and decadent. This version is infused with extremely subtle Thai influences. Check the recipe below and watch her cute video where you will learn lots about yummy vegan cooking! Thai-Centric Mac and Cheese 4 cups elbow macaroni, uncooked 1 organic red pepper, roughly chopped 1 sweet onion, roughly chopped 1 large carrot, roughly chopped 2 T coconut oil ¼ tsp red pepper flakes Up to 1 T red or yellow curry paste [Optional] 4 T coconut creamer or coconut milk [I recommend So Delicious brand] 1 cup coconut, hemp, soy or rice milk 1 cup nutritional yeast ¼ tsp sea salt, or to taste Serves 8 Cook macaroni according to package directions, but make sure it is staunchly al dente. It should remain slightly chewy. Drain. Meanwhile, in a food processor, whiz together red pepper, sweet onion and carrot until it almost forms a paste. In a large sauce or soup pan, heat coconut oil over medium low. Toss in red pepper flakes and curry paste, if using, and cook for 1 minute or so to infuse the oil. Toss in the veggie paste and cook until fragrant and soft, about 7 minutes. Stir in the milk and the coconut creamer, then whisk in the nutritional yeast. Bring to a boil, lower to a simmer and cook until it thickens slightly (If you prefer a thicker sauce, simmer slightly longer. If you prefer a thinner sauce, reduce simmer time.) Add drained pasta to the sauce. Toss to coat and add salt. Variations: Add 2 cups of any of the following during step 5: steamed broccoli or cauliflower, peas or corn, edamame, or chopped organic spinach. Recipe via Dynise Balcavage, author of “Urban Vegan.”  Her second cookbook, “Celebrate Vegan: 200 Life-Affirming Recipes for Occasions Big and Small,” will be out in October. She blogs at […]
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