Happy VeganWednesday to you all. If you never heard of vegan Wednesday's then be sure to check and follow the gorgeous @heart-to-heart. Just like me, she is on a mission to bring health, sustainability and less cruelty to this world.
She is such an amazing, wonderful, inspiring woman who we will hopefully meet soonish as we live in the same part of the world... just a short flight away actually.
But let's talk plant-based foods now. Yesterday we had a friend over for dinner who decided to try the vegan lifestyle just a month ago. And he is still going strong. Isn't it beautiful how you inspire people, not by constantly saying that (or trying to convince) they should go vegan but by your actions and yummy dishes that inspire them to try the vegan lifestyle too.
I have said this before.... the general belief that vegan food tastes bland or like cardboard is just bull$#*! ... I bet those people never tried a decent vegan dish cooked with love, creativity, and real foods.
Yes, I agree the vegan processed foods you buy in the supermarket taste like $#*! .... but there is a world of difference when you eat homecooked vegan dishes or go to a decent vegan restaurant. Just as with any food right? Homecooked meals and food from a good restaurant taste so much better than fast food and tv dinners. Same goes for vegan food.
You will be amazed believe me.
Ever since we embarked on a more plant-based and now 99% vegan lifestyle the flavor of our dishes has improved so much...
Give this lasagna or any other recipe this beautiful vegan steemit community shares and be amazed by the flavor, love, and health radiating from these dishes.
Celery and Pumpkin Lasagna with Arugula Cashew Ricotta
Ingredients (serves 3-4)
8-8 lasagna noodles
For the celery pumpkin sauce
2 cups pumpkin, cubed
2 cups celery, finely chopped
1 cup bell pepper (any color), finely chopped
1.5 cup carrot, finely chopped
1 cup onion, finely chopped
3 cloves of garlic, minced
3 cups tomatoes, chopped
1/2 cup veggie stock
2 cups spinach, chopped
1 tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika powder
1 tsp cumin powder
Sea and black pepper to taste
For the arugula cashew ricotta
11/4 cup raw cashew nuts
6 tbsp nutritional yeast
1/2 cup unsweetened coconut milk
1/2 cup water
3 cups arugula, packed
1/2 lime, juice only
1 clove of garlic
1 tbsp apple cider vinegar
Sea and black pepper to taste
Directions
- Soak cashew nut for at least 4 hours. Overnight is best.
- In a large pot with lid, saute onion for 2-3 minutes. Then stir in the garlic and cook for 1-2 minutes more.
- Add pumpkin, carrot, celery, and bell pepper. Cook for another 3-5 minutes. Stir regularly.
- Then add tomatoes, veggie stock, and the herbs. Stir well, cover, and cook for 15 minutes. last few minutes cook uncovered to make sure the liquid has evaporated.
- Meanwhile, drain and rinse soaked cashew nuts. Combine all ricotta ingredients in a blender and blend until smooth, cheesy consistency.
- Preheat oven to 200C or 400F.
- Layer the lasagna as follows: 1/3 of the veggie sauce mixture, 1 layer of pasta sheets, 1/2 of the ricotta, 1/3 of the veggie sauce, all the spinach, 1 pasta sheet layer, remaining veggie sauce topped with remaining ricotta.
- Cook for 20-25 minutes in the oven.
Optionally serve with extra green salad.
Have a happy and healthy rest of the week ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600