This is, undoubtedly, family guest blog week on The Cherry Vine!! I’m so proud of my nephew, Joe Bell, a 2016 graduate of N.C. A&T, who has taken on a lifestyle of healthy eating, and wants to share a vegan recipe with TCV readers and followers.
Check out Joe’s guest blog. Hopefully, you will give alternative food choices a try. I’m certainly not vegan or vegetarian, however I’m open to trying new, different and healthy food options. Our bodies are our temples!
Peace & Blessings,
Lisa B
JULY 15, 2016
Try Vegan… Almost Effortless Lasagna
GUEST BLOGGER ~ JOE BELL
Wow! I am so excited and honored to be guest blogging on my Aunt Lisa’s blog. Cool, right???
I’m a 21 year old, who made a drastic eating habit/lifestyle change to become a vegetarian a few years ago. This vegetarian choice started as a self-challenge, because I have a tendency to start things, without finishing them. I set a one-year goal to totally convert to vegetarian life, but when I accomplished that goal, I continued, and am completely happy with my choice! Possible next step — Vegan
Although not on the Vegan path just yet, I’d like to share a quick, inexpensive and tasty vegan recipe that I enjoy. The dish is called “Almost Effortless Lasagna”. If you have the right ingredients on hand, you can whip up this tasty, healthy lasagna in minutes before baking.
INGREDIENTS
3 cups (710 ml) pasta sauce.
1 pound box of whole-wheat or regular lasagna (*use gluten-free)
3 cups (600 g) vegan ricotta
1( 12 oz. [340 g]) bag frozen cut leaf spinach (or about 2 pounds [907 g] fresh, sautéed and drained)
½ cup (118 ml) unsweetened nondairy milk
¼ cup (20 g) nutritional yeast
DIRECTIONS
Preheat oven to 350 degrees and prepare Lasagna noodles in boiling water for 5-10 mins or until the consistency is right for you.
Layer the ingredients evenly in the baking pan, in this order
1’2 cup sauce
Cooked lasagna noodles
½ cup vegan ricotta of choice
Cooked lasagna noodles
½ cup sauce
½ of the spinach
Cooked lasagna noodles
½ cup vegan ricotta of choice
Cooked lasagna noodles
½ of the spinach
Mix the last ½ cup sauce with ¼ cup unsweetened nondairy milk and 2 tablespoons nutritional yeast
Cover with foil and bake for 40 to 55 minutes, until the noodles are cooked through
You don’t have to be a vegan (or vegetarian) to enjoy this wonderful vegan dish!
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