Living Lasagna

A vegan, raw take on traditional lasagna made with zucchini slices instead of pasta sheets and a tasty cheese sauce, fresh vegetables, and herbs.

Ingredients:

• 3 large zucchinis, thinly sliced lengthwise
• 2 cups cherry tomatoes, halved
• 1 cup sun-dried tomatoes, soaked in water for 1 hour
• 1 cup raw cashews, soaked in water for 4 hours
• 1 cup fresh basil leaves
• 1 cup spinach leaves
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

In a food processor, blend soaked sun-dried tomatoes, soaked cashews, garlic, nutritional yeast, lemon juice, dried oregano, salt, and black pepper until smooth to make the cheese sauce

Layer thinly sliced zucchinis in the bottom of a baking dish

Spread a layer of the cheese sauce over the zucchini slices

Add a layer of halved cherry tomatoes, followed by a layer of fresh basil leaves and spinach leaves

Repeat the layers until all ingredients are used, finishing with a layer of zucchini slices on top

Cover the lasagna with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and lasagna to set

Serve chilled and garnish with extra basil leaves if desired

Crispy Air Fryer Veggie Chips

These crispy air fryer veggie chips are a guilt-free alternative to traditional potato chips. Theyre perfect for satisfying your cravings while keeping it healthy.

Ingredients:

• 2 cups of assorted vegetables e
• g
• , sweet potatoes, zucchini, carrots
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions:

If you need to, wash and peel the vegetables before cutting them into thin, even strips

Put the vegetable strips in a large bowl and add the olive oil, salt, paprika, and black pepper

Toss the strips around until they are well covered

Get your air fryer ready by heating it up to 375F 190C

Place the vegetable strips that have been coated in a single layer in the air fryer basket, making sure they dont touch each other

Shake the basket every few minutes while the chips are cooking for 10 to 12 minutes, or until they are golden brown and crispy

Take the veggie chips out of the air fryer and let them cool for one minute

Then you can eat them as a healthy snack or side dish

Mongolian Tofu

A savory and flavorful dish that is inspired by the strong flavors of Mongolian cuisine is Mongolian Tofu. Coated in a rich and tangy sauce made with soy sauce, brown sugar, ginger, and garlic, the tofu has a crispy outside and a tender inside.

Ingredients:

• 400g firm tofu, drained and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 cup soy sauce
• 1/4 cup water
• 3 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds

Instructions:

Pat dry the tofu cubes and coat them evenly with cornstarch

Heat vegetable oil in a large skillet over medium-high heat

Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes

Remove from skillet and set aside

In the same skillet, add garlic and ginger

Saut for 1-2 minutes until fragrant

Stir in soy sauce, water, brown sugar, rice vinegar, and sesame oil

Bring to a simmer

Return tofu cubes to the skillet

Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the tofu

Garnish with sliced green onions and toasted sesame seeds

Serve hot with rice or noodles

Enjoy

Luscious Red Raspberry Lemon Dream Pie

A delicious and refreshing vegan pie with a crust made of nuts and a raspberry lemon filling that is light and creamy.

Ingredients:

• 2 cups fresh raspberries
• 1/2 cup lemon juice
• 1/2 cup maple syrup
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C and grease a 9-inch pie dish

In a food processor, combine almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, and a pinch of salt

Process until a dough forms

Press the dough into the bottom and up the sides of the prepared pie dish

Bake for 12-15 minutes, until lightly golden brown

Let cool completely

In a blender, combine raspberries, lemon juice, maple syrup, coconut cream, coconut oil, vanilla extract, and a pinch of salt

Blend until smooth

Pour the raspberry mixture over the cooled crust

Refrigerate for at least 4 hours, or until set

Serve chilled, topped with fresh raspberries if desired

The Best Strawberry Cheesecake Cupcakes

Indulge in the perfect blend of sweet, creamy cheesecake and luscious strawberries with these delightful cupcakes. A heavenly treat for any occasion

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup strawberry puree
• 1/4 cup milk
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup diced strawberries fresh or frozen

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In a separate bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy

Beat in the eggs, one at a time, and stir in the vanilla extract

Combine the sour cream, strawberry puree, and milk in another bowl

Gradually add the dry ingredients and the sour cream mixture to the butter mixture, alternating between the two, beginning and ending with the dry ingredients

Mix until just combined

Gently fold in the diced strawberries

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full

In a separate bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, egg, and 1 tsp vanilla extract until smooth

Place a dollop of the cream cheese mixture on top of each cupcake batter

Use a toothpick or skewer to swirl the cream cheese mixture into the cupcake batter to create a marbled effect

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, you can optionally top with additional diced strawberries or frosting of your choice

Enjoy your delicious Strawberry Cheesecake Cupcakes

Chicken Souvlaki Kebabs with Mediterranean-Inspired Couscous

These Chicken Souvlaki Kebabs with Mediterranean-Inspired Couscous are a great way to enjoy a meal with flavors and textures from the Mediterranean. The chicken is grilled until its just right, then its put on a bed of fluffy couscous with fresh vegetables and a tzatziki sauce that is thick and smooth.

Ingredients:

• 1 lb boneless chicken breast, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• Tzatziki sauce for serving

Instructions:

To make a marinade, put olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a bowl

Make sure the chicken cubes are well covered when you add them to the marinade

Put it in the fridge for at least 30 minutes to marinate

You can make the couscous while the chicken is marinating

Bring the chicken broth to a boil in a saucepan

Add the couscous, mix it in, cover, and take it off the heat

After 5 minutes, use a fork to fluff it up

Skewer the chicken that has been marinated

Warm up the grill over medium-high heat

The chicken kebabs should be grilled for 6 to 8 minutes on each side, or until they are done all the way through and have a nice char

Put the cooked couscous, diced cucumber, cherry tomatoes cut in half, finely chopped red onion, crumbled feta cheese, and fresh parsley in a serving bowl

Sprinkle to mix

Place the chicken souvlaki kebabs on a bed of couscous that tastes like the Mediterranean and drizzle with tzatziki sauce

Enjoy your tasty homemade chicken souvlaki kebabs with couscous that is influenced by the Mediterranean

Vegan Pineapple Fried Rice

A delicious vegan twist on the classic Thai pineapple fried rice, combining the sweetness of pineapple with savory flavors and colorful vegetables.

Ingredients:

• 2 cups cooked jasmine rice, cooled
• 1 cup diced pineapple
• 1/2 cup diced bell pepper any color
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro optional
• 1/4 cup roasted cashews optional

Instructions:

Heat coconut oil in a large skillet or wok over medium-high heat

Add garlic and onion, saut until fragrant

Add bell pepper, carrot, and peas

Cook until vegetables are tender but still crisp

Push vegetables to one side of the skillet, add sesame oil to the other side

Add cooked rice to the skillet, breaking up any clumps

Drizzle soy sauce over the rice and toss to combine with the vegetables

Add diced pineapple and stir well, cooking for another 2-3 minutes

Remove from heat and stir in green onions

Garnish with cilantro and roasted cashews if desired

Serve hot and enjoy