Basil Cashew Cheese Lasagne

Basil Cashew Cheese Lasagne - This is a wonderful Lasagne dish.

Vegan, Fat Free, Minestrone Soup

This recipe is modified from the Barefoot Contessa's original non-vegan recipe.

Ingredients:

1½ cups chopped yellow onions 
2 cups (½-inch) diced carrots (3 carrots) 
2 cups (½-inch) diced celery (3 stalks) 
2½ cups (½-inch) diced peeled butternut squash 
1½ tablespoons minced garlic (4 cloves) 
2 teaspoons chopped fresh thyme leaves 
26 ounces canned or boxed chopped tomatoes
6 to 8 cups vegetable stock, preferably homemade 
1 bay leaf 
Kosher salt and freshly ground black pepper 
1 (15-ounce) can cannellini beans, drained and rinsed 
2 cups cooked small whole grain pasta
8 to 10 ounces fresh baby spinach leaves
1 zucchini cubed
1/2 cup good dry white wine 
2 tablespoons pesto (recipe follows)

Dry sauté the onions, carrots, celery, squash, garlic, and thyme, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Remove and move ingredients to Crock Pot.

Add the tomatoes, beans, 6 cups of the vegetable stock, the bay leaf, and one-teaspoon pepper to the Crockpot. Cook on low for 4 or more hours.

Discard the bay leaf. The soup should be quite thick but if it’s too thick, add more vegetable stock. Just before serving, add the spinach, zucchini, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Add the cooked pasta and serve.

Note. If you are planning on having leftovers, keep the pasta and soup separate.  Add ¼ cup cooked past to each bowl of soup before you serve it.

Pesto:

1 bunch basil leaves

1 clove garlic

1 T nutritional yeast

1 T lemon juice

Process in a food processor until smooth.  Add entire contents to soup.

"Meatballs" with Sweet Sauce

  Ingredients

· 1/2 cup white onion, minced

·  3 cloves garlic, minced

·  1 flax egg (1 Tbs ground flax with 2 Tbs water) or egg substitute

·  8 ounces tempeh

·  1/3 cup nutritional yeast

· 1 Tbsp  Italian Seasonings

·  1/2 cup vegan bread crumbs 

·  2 Tbsp your favorite marinara or tomato sauce

For Coating

·  1/3 cup bread crumbs

·  1/3 cup nutritional yeast

Directions:

1.     Preheat oven to 375 degrees and prepare flax egg in a small dish.

2.     Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion pulse the remaining ingredients and mix, scraping down sides as needed. You want it to form into a moldable “dough.”

3.    Taste and adjust seasonings as needed.

4.    Scoop out 1 Tbsp amounts of dough (I used a small melon ball scoop) and roll into balls.

5.     Mix remaining bread crumbs and nutritional yeast together in a shallow dish. Add tempeh balls one or two at a time and roll to coat and place on a cookie sheet lined with parchment paper.

6.    Bake for about 15 minutes, or longer if desired for a crispier result.

7.     Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.

8.     To serve, place on a small platter and drizzle warmed sauce over the top. 

Sauce:
2 T C grape jelly, 4 T vegan BBQ sauce (warmed in a small bowl or cup)