Tag Archives: vegan pasta recipe

Creamy Butternut Squash Lasagna

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Show off.

Yes, it’s okay. You can show off to your non-vegan friends with this recipe. It’s creamy, it’s decadent. It’s entirely plant-based and easily gluten-free. And did we mention – it’s also freaking delicious?

Our Creamy Butternut Squash Lasagna relies on cashews, lemon zest, sage and fresh greens for its pop. The hazelnuts on top, mixed with bread crumbs add to the richness and sophistication. This dish is not super fast, as you need to make two batches of “cream” in the food processor or blender, as well as cooking the noodles, but, we assure you – it’s perfect for a holiday table and will be a big hit with friends, family and colleagues.

Cook’s Note: If nut allergies are a concern, you can swap the cashews for sunflower seeds or almonds, as tolerated and flip the hazelnuts with toasted hemp seeds or pepitas, or just omit them. To make this recipe gluten free, use GF lasagna noodles, such as Tinkyada, and top with GF bread crumbs, like Metropolitan, or make your own with GF bread or cereals. We like One Degree Maize Flakes or Rice Cereal for this purpose.butternutlas_lrCreamy Butternut Squash Lasagna

2 cups cashews, soaked in 4 cups water for 4 to 8 hours

3 cups butternut squash, cubed and cooked

2 tsp. dried sage

1 tsp. dried thyme

pinch nutmeg

pinch cayenne (optional)

pinch white pepper (or more, if desired)

salt, to taste

1/2 cup fresh basil

zest of one lemon

1 tsp. olive oil

1 large yellow onion, minced

3 to 4 cloves of garlic, peeled and minced

3 cups fresh Swiss chard, washed, stemmed and shredded (spinach would also be good)

1/4 cup fresh parsley, stemmed and roughly chopped

splash of dry white wine (optional)

9 lasagna noodles, prepared according to package directions

1/3 cup hazelnuts, chopped to quarter-size

2/3 cup breadcrumbs (we used fresh bread)

 

Before beginning the recipe, it is crucial to have the cashews soaked, and butternut squash cubed and cooked. Be sure to do both of these things in advance of making the lasagna.

Start by draining the cashews and dividing them. You need 2/3 of the soaked cashews for the squash cream filling and 1/3 for the basil cream filling. Set aside the third of the cashews for the basil cream.

In a food processor or high speed blender, add 2/3 of the cashews and process until mostly broken down but not to the point you have cashew butter. Add the cooked butternut squash, dried sage, dried thyme, nutmeg, cayenne, white pepper and salt. Process until all ingredients are incorporated and smooth. When done, set aside; the squash cream will be two layers of the lasagna.

Rinse out the food processor or blender bowl and add the remaining third of the soaked cashews, as well as the fresh basil and lemon zest. Process until ingredients make a smooth green cream. This layer smells wonderful! Set aside until ready to assemble lasagna.

Preheat oven to 375.

At this point, place lasagna noodles into a pot of boiling water. Different varieties cook for different lengths of time, so read the box. Be sure to slightly undercook by 1 or 2 minutes, as the noodles will cook more in the oven.

Next, make the greens layer while your noodles cook. In a large pan over medium heat, sauté the minced onion and garlic in olive oil for about 3 to 5 minutes, until soft and translucent. Add chopped Swiss chard and fresh parsley, cooking a few minutes until wilted. If using, add the splash of dry white wine and cook about 1 to 2 more minutes. Set aside off heat.

To assemble the lasagna, first spray the casserole dish (we used 9×13) with nonstick spray or wipe it with olive oil. The first layer will be 3 lasagna noodles, placed next to each other.  Top with 1/2 of the squash cream (spread evenly) and all of the chard/onion mixture. Add another layer of 3 noodles. Top with all of the basil cream, spreading evenly. Top with remaining 3 noodles. Smear last half of the squash cream across the entire surface of the lasagna. Sprinkle top with breadcrumbs and hazelnuts.

Bake at 375 for 30 minutes, covered with foil. Uncover and bake an additional 15 minutes to crisp the topping. Serve warm.

Find Yourself a Farmer’s Market!

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No matter where you live, there’s a Farmer’s Market in full swing. Need help finding one? Try this link, it can guide you to a market in your region. While the prize crops like tomatoes and eggplants aren’t out yet, you can find some real gems. There’s a variety of greens – kale, lettuce, spinach and more. Cabbage, broccoli, beets, garlic scapes and zucchini are already showing up, too.

We’ve got three seasonally-inspired recipes for you featuring goodies from market: Radishes, Asparagus and Strawberries. Depending where you live, these are all likely available right now.

Radishes are a seriously under-rated veggie. It is time for them to take their place among the salad greens and enjoy top billing. In our Spicy Radish Salad, this root veggie blends elegantly with cucumbers, almonds, carrots, spring mix and sprouts. The homemade dressing features raspberry jam, lime zest and balsamic vinegar with olive oil.  For this recipe, click over to Sister Eden’s blog, where it is guest-posted.

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Looking for something a bit more stick-to-your-ribs? How about pasta and asparagus, smothered in creamy, lush alfredo sauce? Yes, you saw that correctly: vegan alfredo sauce. We’ve see a few jarred vegan alfredos, but nothing beats homemade, so we went to the kitchen and smoothed this out for you. Cashews and almond milk make it creamy; arrowroot makes it thick; miso, garlic, white pepper and nutmeg make it savory. This alfredo is all you have been dreaming of. And over crisp asparagus spears, all nestled in a bed of linguine, you may just feel like you are in pasta heaven. This recipe is also living as a guest-post on Sister Eden’s blog. So hop over and get ready to dive into some Asparagus with Alfredo.

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In Maryland, we’re in the midst of an awe-inspiring strawberry season. From our small backyard patch, we have harvested over eight quarts. No joke. Your local market might just be brimming with strawberries; ours certainly is! Feeling ambitious? You can try to find a pick-your-own farm using this link and get some dirt under your nails harvesting berries. It’s really fun and a great way to pass a few hours with friends or family.

When you get home from picking, try these Strawberry Spring Rolls with Lemon Basil Dipping Sauce. They’re a refreshing spin on the usual and combine sweet red strawberries with crispy cukes, tender rice noodles, smoked tofu and crunchy almonds. The rolls really come together well with the dipping sauce. It has a spicy bite from ginger, red pepper flakes and garlic that is brightened up by lemon and basil. We ate a double batch of these rolls and sauce. Um… several times. Give it a whirl, it’s quite surprising! Again, this recipe’s home is on Sister Eden’s guest-post roster, and you can find it by clicking here.

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Have some fun at your local Farmer’s Market this week. Maybe you will discover a new veggie, score a great deal or find an exotic jar of pickles. But no matter what, checking out a local Farmer’s Market is a win, because you are supporting small, local farms and businesses!