simple tofu ricotta lasagna

Simple Tofu Ricotta Lasagna, a Meatless Monday Meal ready in under an hour!

Tofu Ricotta Lasagna ~vegan~ A Meatless Monday Meal ready in under an hour!

Tofu replaces the cheese in this lasagna making it vegan friendly.  I kept it simple this time around and only added spinach and basil, but you can add any veggies you want!  Zucchini, mushrooms or peppers would all make a great addition!

Tofu ricotta is a mixture of crumbled tofu, garlic, lemon juice, sea salt and nutritional yeast.  Even my non-liking tofu tike liked this dish!  However, I told a little white lie and said it was cheese :)

For convenience I used organic jarred marinara sauce, but feel free to make your own!  One of my favorite marinara recipes comes from Giada, it sneaks in an extra serving of veggies from added celery and carrots!

Tofu Ricotta Lasagna ~vegan~ A meatless monday meal ready in under an hour!

The original recipe came from Whole Foods.

For a gluten free version: Try using zucchini lasagna noodles!  Just take two large zucchinis, slice thin the long way, sprinkle with a little sea salt to pull out extra moisture and use in place of lasagna noodles!  Increase cook time if needed until zucchini is tender.

tofu ricotta lasagna
 
Print
Prep time
Cook time
Total time
 
Makes a 8x11 serving pan, 6 servings
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • For tofu ricotta:
  • 1 block tofu (14 oz), drained and pressed
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • sea salt and pepper to taste
  • ¼ cup fresh basil leaves, chopped
  • For Lasagna:
  • 12 lasagna noodles, cooked according to package
  • 2 cups baby spinach leaves, chopped
  • ¼ cup fresh basil leaves, chopped
  • 1.5 (25 oz) jars marinara sauce (~5 cups)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, crumble tofu and mix in garlic, lemon juice, nutritional yeast, sea salt/pepper and fresh basil leaves.
  3. In a 8x11 pan add a thin layer of marinara sauce, layer with 4 cooked lasagna noodles then add a layer of tofu ricotta (1/2 of mixture) and chopped spinach and basil (~1 cup). Repeat 2 twice ending with a layer of lasagna noodles and topped with sauce.
  4. Cover and bake for 30 minutes.
  5. Serve warm and enjoy!
Nutrition Information
Serving size: 1 Calories: 321 Fat: 7 Carbohydrates: 55 Sugar: 7 Fiber: 4 Protein: 16

Tofu Ricotta Lasagna ~vegan~ A meatless monday meal made in under an hour!

This was a lot for our little family of three, so I froze half of it for later use!  For next time I will just thaw, add a little more sauce on top and bake until warmed through!

Tofu Ricotta Lasagna ~vegan~ A meatless monday meal ready in under an hour!

Happy Meatless Monday!

green enchiladas with avocado cream

Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!

Green Enchiladas with Avocado Cream, Kale, Sweet Potato, and Black Beans ~vegan~

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate!  Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal!  You can even prepare the filling the day before or in the morning for an even faster cook time!

Green Enchiladas with Avocado Cream, Kale, Sweet Potatoes and Black Beans ~vegan~

I used corn tortillas from Whole Foods, which are not gluten-free.  Make sure to buy pure corn tortillas for a gluten-free option, if needed.  I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients.  I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce!  However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own!  This recipe looks delicious!

Recipe adapted from Two Peas and their Pod

green enchiladas with avocado cream
 
Print
Prep time
Cook time
Total time
 
Makes 4 servings (2 enchiladas per serving)
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • sea salt to taste
  • ¼ teaspoon chili powder
  • 2 cups kale, destemmed and chopped
  • 1 can black beans (drained and rinsed)
  • 8 corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • scallions and cilantro for topping
  • Avocado Cream:
  • 1 avocado
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1-2 tablespoons water
  • 2 tablespoons fresh cilantro
  • sea salt to taste
Instructions
  1. Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
  2. In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
  3. Add cumin, sea salt and chili powder.
  4. Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
  5. Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
  6. Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
  7. Pour green enchilada sauce on top and bake for 15 minutes.
  8. Top with chopped scallions, cilantro and avocado cream. Enjoy!
  9. To make Avocado Cream:
  10. Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.
Nutrition Information
Serving size: 2 enchiladas Calories: 450 Fat: 19 Carbohydrates: 58 Fiber: 16 Protein: 11

 Green Enchiladas with Avocado Cream, Kale, Sweet Potato and Black Beans ~vegan~

Italian barley and white bean soup

I was cleaning out my refrigerator the other week and came up with this recipe for Italian Barley and White Bean Soup.  Sometimes the best meals are the “kitchen sink” meals where you throw everything in a pot and hope for the best!  I knew this was a winner when my mom walked in the door and said my house smelled like my Italian grandma Josie’s kitchen!

Italian Barley and White Bean Soup ~vegan~

The latest fad diets are those that eliminate grains, but I feel that whole grains are a healthy part of a balanced diet.  (However, some people do much better without gluten in their diet.  It’s all about finding what’s right for you!)  I used barley for this soup, but you can substitute with farro or gluten-free grains such as quinoa or brown rice.

Italian Barley and White Bean Soup ~vegan~

Barley is a gluten containing grain, but for those that can tolerate gluten it has many health benefits.  The soluble fiber called beta-glucan found in barley helps with blood glucose stabilization as well as warding off heart disease by decreasing the amount of cholesterol absorbed in the intestines.  It also contains phytochemicals that protect against free-radicals.  I love the chewy texture it lends to soups and stews making for a hearty meal!  I used fresh herbs, but feel free to use dried herbs if needed.  Just decrease the amount used!

Italian Barley and White Bean Soup ~vegan~

Italian barley and white bean soup
 
Print
Prep time
Cook time
Total time
 
Serves 6
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • ⅓ cup white onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 4 cups vegetable broth
  • 2 cups water
  • 5 tablespoons organic tomato paste
  • ½ cup dry barley
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 can of small white beans, rinsed and drained (15.5 oz)
  • 2-3 large handfuls of baby spinach
  • sea salt and pepper to taste
Instructions
  1. In a large soup pot, heat olive oil over medium-low heat. Add onion and sauté until translucent. Add garlic and sauté until fragrant. Add carrots and celery and sauté until tender crisp.
  2. Add broth, water, tomato paste, barley, bay leaf, parsley, basil, sea salt and pepper. Bring to a light boil, reduce heat, cover and let simmer for 30 minutes. Add beans and baby spinach and simmer for another 10-15 minutes. Soup is done when barley is tender. Adjust seasoning as needed.
  3. Serve warm and enjoy!

Italian Barley and White Bean Soup ~vegan~

 Serve along side a large garden salad for a Meatless Monday meal ready in under an hour!