Blog Archives

Vegetarian Zucchini Lasagna

12/28/2020

Adapted from Love & Lemons - This is no ordinary zucchini lasagna recipe! Of course, it’s vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here, but it really packs in the zucchini to give it an extra veggie kick.

INGREDIENTS

Zucchini Tofu Ricotta: (can be made ahead)

¼ cup chopped walnuts
2 garlic cloves
7 ounces extra-firm tofu
½ cup chopped zucchini
1 tablespoon fresh lemon juice
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
½ cup chopped fresh basil
½ teaspoon sea salt, more to taste
freshly ground black pepper

For the Lasagna:

5 ounces brown rice lasagna noodles
Extra-virgin olive oil, for drizzling
1 (14.5 ounce) can diced fire-roasted tomatoes
2 zucchini, sliced into thin planks
1 cup grated pecorino cheese
Sea salt and freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 375°F.
Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
Prepare the pasta according to the instructions on the package, cooking until al dente.
Assemble the lasagna: Drizzle a 9x13” baking dish with olive oil, then layer ingredients as follows:
1st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
2nd layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
Bake covered for 15 minutes. Uncover and bake 20-30 minutes more. or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.

Notes
To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.

Check out the Love & Lemons site for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Vegan Charcuterie Board

12/22/2020

Adapted from Eating Well - A dairy-free dip sets the tone for this vegan "charcuterie" board. Rainbow carrots and crisp pear slices offer refreshing crunch and visual appeal, while an assortment of seeded crackers and mini toasts make blank canvases for spreads and jams. Blackberries and grapes lend a fresh and fruity finish.

INGREDIENTS

1 recipe Vegan Lemon-Dill Cashew Dip (see associated recipe) or 2 cup prepared vegan dip
6 large rainbow carrots, sliced lengthwise
¼ cup assorted roasted nuts or trail mix
¼ cup red pepper jelly
1 ½ cups berries, such as blackberries or raspberries
2 cups red grapes
1 ½ cups sliced pears or apples
3 sprigs fresh dill
24 seeded flax crackers
8 slices sprouted whole-grain bread, toasted

INSTRUCTIONS

Place dip in a small serving bowl; arrange in the center of the board.
Arrange carrots in one corner of the board, allowing them to hang slightly over the edge of the board.
Scatter crackers and slices of bread in three separate sections of the board around the dip.
Scatter a few nuts (or some trail mix) near the dip. Place the remaining nuts (or trail mix) in a small bowl on the opposite side of the dip.
Scoop red pepper jelly into a small glass jar and place it in the third quadrant of the board, creating a triangle with the bowls of dip and nuts.
Scatter berries, grapes and pear (or apple) slices in any open spaces on the board, filling in gaps. Garnish with fresh dill sprigs.

Check out the Eating Well site for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)

12/15/2020

Adapted from Hurry the Food up - Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in protein. Perfect as a full meal or filling snack.

EQUIPMENT

12 slot muffin tin
Muffin cups or baking paper (only if you don't have a nonstick muffin tin

INGREDIENTS

1 bell pepper, red
2 spring onions
6 eggs
1 handful spinach (or any green leaves)
½ cup cheddar cheese (grated; other cheese is fine too)
1 tsp salt
4-5 splashes hot sauce (or 1 tsp curry powder)

INSTRUCTIONS

Preheat the oven to 200°C/ 390°F.
Wash and dice the bell pepper and onions. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well. Pro tip – crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Mix in the cheese to the batter.
Add some hot sauce or curry powder.
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups – definitely saves time on doing the washing up 😉
Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
Bon Appetit!!

COOKING TIME
How do you like your eggs? Rather soft? Stick to 20 minutes baking time. If you like them well done, almost crunchy, go for 25 minutes! But note: the longer you bake them the more easily they stick to the tin!

Check out Hurry the Food up site for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Jamie Oliver's Baked Squash Recipe

12/8/2020

Adapted from Jamie Oliver - Stuffing and slow-roasting the sweet, versatile squash gives wonderful flavours exchanging in the centre, great textures, and the slices look amazing. This tasty squash also makes a delicious veggie side dish.

INGREDIENTS

1 butternut squash , (1.2kg)
olive oil
1 red onion
1 clove of garlic
1 bunch of fresh sage , (30g)
10 sun-dried tomatoes
75 g vac-packed chestnuts
75 g basmati rice
75 g dried cranberries
1 pinch of ground allspice
red wine

INSTRUCTIONS

Preheat the oven to 180°C/350°F/gas 4.
Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.

Check out Jamie Oliver's site for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Recipes We Love

Vegetarian Zucchini Lasagna

Vegan Charcuterie Board

Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)

Jamie Oliver's Baked Squash Recipe

Archives

Categories