Paleo Vegan Lasagna (Healthy Recipe Ecstasy)

Paleo Vegan Lasagna

Source: Healthy Recipe Ecstasy.

Paige's Recipe Notes: delish !

PREP TIME
1 hour

COOK TIME
1 hour 10 mins

TOTAL TIME
2 hours 10 mins

Serves: 6-8

INGREDIENTS

Basil-Cashew Cheese
1 cup unsalted cashews
½ cup unsweetened almond milk
¼ cup fresh basil leaves
2 garlic cloves
½ teaspoon sea salt
Artichoke-Tomato Sauce
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
14.5-ounce can no-salt-added diced tomatoes
8-ounce can no-salt-added tomato sauce
1 cup chopped marinated artichoke hearts
¼ cup fresh basil leaves, torn into pieces
Red pepper flakes, to taste
Sea salt, to taste
Freshly-ground black pepper, to taste
Zucchini Lasagna
6 medium zucchinis
Coarse salt
Fresh basil, for garnish
Olive oil, for drizzling

INSTRUCTIONS

Basil-Cashew Cheese
Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well. Add all the ingredients to a food processor or blender and process/blend until smooth.

Artichoke-Tomato Sauce
Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes, until onions are softened. Add garlic and cook for 30 minutes, stirring frequently, until fragrant. Next, add the diced tomatoes, tomato sauce, artichoke hearts and basil leaves. Season with red pepper flakes, sea salt and pepper. Bring the sauce to a boil and then simmer on medium low for 10 minutes.

Zucchini Lasagna
Preheat oven to 375 degrees F.

Slice each zucchini into ⅛-inch thick slices. Salt the zucchini slices heavily and set aside for 20 minutes to drain the water out. Squeeze as much water out of the zucchini slices as possible.

Spread a few tablespoons sauce on the bottom of a casserole dish. Lay 4-5 zucchini slices side-by-side on the bottom of the dish. If you're slices aren't long enough for the entire casserole you can add another vertical row or place some slices horizontally to fill the space.

Top the slices with ½ cup sauce and ¼ cup cashew cheese. Repeat with the remaining ingredients, ending with a final layer of sauce and cheese. Garnish with more fresh basil and a drizzle of olive oil.

Bake, covered, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving. Serve with another drizzle of olive oil.

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Creamy Thai "Peanut" Dressing (Detoxinista)

Creamy Thai "Peanut" Dressing

Source: Detoxinista.

Serves: 4

Adapted from Once Upon a Chef.

Ingredients

• 1/4 cup sunflower seed butter
• 1 tablespoon raw apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon tamari, soy sauce, or coconut aminos
• 3 tablespoons honey (use maple syrup for vegan version)
• 2 garlic cloves, minced
• 1-inch knob of fresh ginger, peeled and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water, or more for a thinner consistency

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Add more water, if a thinner consistency is desired, then serve over your favorite salad ingredients, including sliced red pepper, shredded cabbage or romaine, fresh cilantro, and some sunflower seeds for crunch.

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Paleo Pumpkin Curry Chicken

Paleo Pumpkin Curry Chicken

Source: paleomg.com.

Ingredients
For the curry

• 1lb chicken, cut into cubes
• 2 garlic cloves, minced
• 1 red onion, sliced
• ⅔ cup canned coconut milk
• ½ cup pureed pumpkin
• ½ cup cashews
• 2-3 tablespoon curry powder
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon red pepper flakes
• pinch of cinnamon
• salt and pepper, to taste
• cilantro, to garnish

For the coconut rice

• 1 head cauliflower, stem removed, roughly chopped
• ⅓ cup canned coconut milk
• ¼ cup Unsweetended Shredded Coconut
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 teaspoon raw honey
• pinch of salt

Instructions

1. First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
3. Now pull out a large skillet and place under medium heat. Then add your coconut oil.
4. Add minced garlic then chicken as soon as the garlic becomes fragrant.
5. Once the chicken begins to become white on all sides, add your ⅔ cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
6. Now add your sliced onions and spices to cook down.
7. Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
8. Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
9. When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
10. Now place sticky rice in a bowl along with curry over top and cilantro to garnish!

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Broccoli Soup (Elena's Pantry)

Broccoli Soup

Source: Elana's Pantry.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bunch broccoli (a couple of heads), coarsely chopped
• 2 quarts water
• ½ teaspoon celtic sea salt

Instructions

1. Heat oil in a large pot and saute onion over medium to low heat until soft, about 15 minutes
2. Add broccoli and saute for 5-10 minutes
3. Add water and cook until broccoli is soft about 15 minutes
4. Puree hot soup in tiny batches in a vitamix until smooth and creamy
5. Reheat soup and serve

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Paige's Banana Scones

Paige's Banana Scones

Ingredients

• one banana
• 1/2 tsp baking soda
• dash of sea salt
• 1/4-1/2 cup almond four
• 1 tablespoon almond butter
• sprinkle of cinnamon
• sprinkle of cardamom
• few raisins

Instructions

1. Mash banana in a small bowl with a fork.
2. Add raisins to mashed banana and mix. 
3. Mix almond flour, baking soda, & salt.
4. Add to mashed banana (and raisins).
5. Add almond butter and spices.
6. Lightly grease muffin pan with coconut oil.
7. Bake for 10-15 minutes.

Paige's Recipe Notes: Amazing !!!!

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3-Ingredient Paleo Banana Pancakes

3-Ingredient Paleo Banana Pancakes

Ingredients

• 2 over ripe bananas, mashed
• 2 eggs
• 1/2 cup almond butter or peanut butter
• dash of cinnamon (opt)

Instructions

1. Whisk together all ingredients.
2. Cook on a greased griddle or pan on low-medium heat. For heart shaped pancakes, simply place cookie cutter directly on pan and fill with pancake batter. Leave cutter on until it is mostly cooked. Gently remove cookie cutter and flip pancake.
3. Serve with fresh banana slices, walnuts and warm honey syrup.

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Veggie Dishes

Balsamic Rosemary Beets

(Different version of this recipe here.)

15 MINUTES PREP TIME | SERVES 4

Ingredients

• 4 medium beets, peeled and cut into 1-inch cubes (about 4 c)
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp minced fresh rosemary
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 400°. 
2. In a medium bowl, combine beets, olive oil, vinegar, rosemary, pepper, and salt. 
3. Transfer beets to a 9x13-inch baking dish and cover with aluminum foil. 
4. Bake for 45 minutes. Remove foil and bake, uncovered, for 10 to 20 more minutes, until the beets are tender when pierced with a fork. Serve. 

Per serving: 93 Calories, 2 g Protein, 14 g Carbohydrates, 4 g Fiber, 4 g Total fat, 253 mg Sodium, *** Folate, ** Manganese

Butternut Squash with Pumpkin Seed Pesto

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1/2 inch pieces
• 1/2 cup raw pumpkin seeds, toasted*
• 1/4 cup packed cilantro sprigs
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon chopped garlic
• 1/4 cup soy, hemp or almond milk, or as needed to moisten
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425 degrees. With paper towel, spread small amount of olive oil in baking pan. Spread squash in single layer and roast, turning occasionally, until golden brown on edges, about 30 minutes. Pulse toasted, cooled seeds in a food processor with cilantro, lemon juice, garlic, cilantro, soy milk and black pepper to a coarse paste. Toss squash with pesto. Serve immediately.

Cauliflower Rice

(Different version of this recipe here.)

20 MINUTES PREP TIME | SERVES 4

Ingredients

• 3 Tbsp olive oil
• 1 medium onion, finely chopped (about 1 c)
• 4 stalks celery, finely chopped (about 1 c)
• 1 large head cauliflower, trimmed and coarsely chopped
• 1/4 tsp sea salt

Instructions

1. Healt oil in a large skillet over medium heat. Sauté onion for 8 to 10 minutes, until soft and translucent. Add celery and sauté for 5 minutes. 
2. In a food processor, pulse cauliflower until it is the texture of rice. 
3. Add cauliflower to the skillet. Cover and cook for 15 to 20 minutes, stirring occasionally, until soft. Stir in salt and serve. 

Per serving: 141 calories, 3 g Protein, 11 g Carbohydrates, 4 g Fiber, 10 g Total fat, 215 mg Sodium, ***** Vitamin C, * Potassium

Curried Sweet Potato Cakes with Raita

Ingredients

• 1 lb (450 g) sweet potato, peeled and chopped
• 6 oz (175 g) waxy potatoes, peeled and chopped
• 1 1/3 cups (7 oz/200 g) canned chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 generous tablespoon curry paste
• 1/4 cup (1/2 oz/15 g) chopped cilantro (coriander) leaves
• 1 egg
• 1/2 teaspoon salt, or to taste
• chickpea flour (besan) or rice flour, for coating
• canola oil

Instructions

1. Steam the sweet potato and potato until soft then mash with a food mill or ricer. 
2. Place the chickpeas, tahini, lemon juice, curry paste, cilantro, egg, and salt into a food processor and blend until smooth. Add to the mashed potatoes and mix well to combine. 
3. To make the mixture easier to handle, place it in the refrigerator, uncovered, for 1 hour to dry out a little. 
4. Form the mixture into burgers, roll lightly in the flour, and fry in a little hot oil until browned on both sides. 
5. Serve warm, drizzled generously with Mint and cucumber raita. 

Makes about 16 burgers

Okra and Onions

SERVES 6 | 30 MINUTES OR FEWER

Ingredients

• 2 Tbs. canola or vegetable oil
• 1/2 tsp. whole cumin seeds
• 1 medium onion, chopped (1 1/2 cups) 
• 12 oz. frozen sliced okra, thawed
• 2 tsp. ground coriander
• 3/4 tsp. salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper, or to taste
• 1/2 tsp. amchoor or 1 tsp. lemon juice
• 1/2 tsp. sugar

Instructions

1. Heat oil in skillet over medium heat. Add cumin; cook 10 seconds. Add onion; sauté 3 minutes. Stir in okra, then coriander, salt, turmeric, and cayenne pepper. Cover, and cook 10 minutes, stirring once or twice. Stir in amchoor and sugar.

Per 1/2-cup serving: 76 cal; 1 g prot; 5 g total fat (<1 g sat fat); 8 g carb; 0 mg chol; 296 mg sod; 2 g fiber; 3 g sugars.

Orange Sesame Kale

Serves: 4

Ingredients

• 1/2 cup raw cashew butter or 1 cup raw cashews
• 2/3 cup orange juice
• 2 teaspoons Dr. Fuhrman's VegiZest, or other no-salt-added seasoning blend, adjusted to taste
• 2 bunches kale, leaves removed from tough stems and chopped
• 2 tablespoons unhulled sesame seeds, lightly toasted*

Instructions

1. Whisk together cashew butter, orange juice, and VegiZest or if using cashews, blend together in a high powered blender. 
2. Steam kale for 15 to 20 minutes, stirring halfway through cooking. 
3. Combine steamed kale and cashew mixture. 
4. Sprinkle with toasted sesame seeds. 

Lightly toast sesame seeds in a pan over medium heat, shaking pan frequently, about 2 minutes or until lightly browned.

Roasted Sweet Potato Wedges

Makes 4 servings

Ingredients

• 2 medium sweet potatoes, cut into wedges
• 1/8 teaspoon cinnamon
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• vegetable oil spray

Instructions

1. Preheat oven to 450°F.  
2. Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray. Bake for 20 minutes or until very tender, flipping potatoes once during cooking. 

Per serving (1/4 of recipe): 53 calories; 12 g carbohydrates; 1 g protein; 0.1 g fat; 0 g saturated fat; 2 g fiber; 24 mg calcium; 106 mg sodium; 0.5 mg iron; 11 mg vitamin C

Creamy Zucchini Soup

Serves: 4

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 pounds zucchini (about 5 medium), chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 cups low sodium or no-salt-added vegetable broth
• 1/4 cup raw cashews or 1/8 cup raw cashew butter
• 4 cups baby spinach
• 2 cups corn kernels*
• 1/4 teaspoon black pepper or to taste

Instructions

1. Add onion, garlic, zucchini, basil, thyme, oregano, and vegetable broth to a large soup pot. Bring to a boil, reduce heat and simmer for 25 minutes or until zucchini is tender. 
2. Pour into a food processor or high powered blender (in batches, if necessary), add the cashews and blend until smooth and creamy. 
3. Return soup to the pot, add corn and baby spinach, bring to a simmer cook until spinach is wilted. Add water if needed to adjust consistency. Season with black pepper

*Use fresh or defrosted frozen corn kernels. If using fresh corn, steam 2 ears of corn until tender, about 7 minutes. Cut kernels from cobs with a sharp knife.

Keralan Vegetable Stew

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons finely julienned peeled fresh ginger
• 4 garlic cloves, thinly sliced
• 12 fresh curry leaves or 2 bay leaves
• 2 serrano chiles, finely chopped
• 1 teaspoon ground turmeric
• Coarsely ground black pepper
• 1 cup frozen pearl onions, thawed
• Salt
• 1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
• 2 medium carrots, cut into 1/2-inch dice
• 1/2 pound green beans, cut into 1/2-inch pieces
• 1/2 cup vegetable stock or broth
• 1 cup unsweetened coconut milk

Instructions

1. In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve.

Make Ahead: The vegetable stew can be refrigerated overnight.

Serve With: Steamed rice.

Spicy Jerk Vegetables with Yogurt-Scallion Sauce

Ingredients

• 1 tablespoon ground allspice
• 1 tablespoon onion powder
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon dried powdered ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne or ground dried habanero
• 1 1/2 tablespoons dried thyme
• Kosher salt
• Freshly ground pepper
• 1 3/4 cups extra-virgin olive oil
• 3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced
• 1 pound oyster mushrooms, thickly sliced
• 1/2 pound shiitake mushrooms, stemmed
• 1 fennel bulb, sliced 1/4 inch thick through the core
• 2 red bell peppers, quartered
• 1 1/2 pounds thin eggplant, sliced 1/2 inch thick
• 1 pound medium asparagus
• 8 whole scallions, plus 1/2 cup minced scallions
• 1 large sweet onion, sliced 1/2 inch thick
• 2 cups plain fat-free Greek yogurt
• 1/4 cup fresh lime juice
• Grilled bread, for serving

Instructions

1. Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil.
2. Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.
3. In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.

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