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A Four Ingredients Vegan Lasagna Recipe with Homemade Vegan Ricotta

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vegan lasagna image

Vegan lasagna with homemade ricotta cheese tastes heavenly. And we don’t need a list of ingredients in this recipe. With just 4 ingredients, you have a delicious main course. The beauty of lasagna is that you can also use your leftover sauces and cooked leftover vegetables. In this recipe, I will keep it simple. However, feel free to experiment with whichever leftovers and vegan cheese you have.

The Ingredients

  • Pre-cooked pasta sheets
  • 2 cups Vegan Ricotta
  • A bunch of baby spinach leaves
  • 1-cup white Sauce (recipe below)

The Procedure

Spinach image

Sauté the baby spinach or you can steam them until tender. Season them with salt and red chili flakes and set them aside.

In a large casserole dish, start by spreading a generous layer of the white sauce. Now layer the lasagna. Spread more white sauce and add your spinach and ricotta filling. Add a layer of lasagna and repeat the process until you achieve 3 layers.

Bake your vegan lasagna for 30 minutes at 375F.

Let it sit for 5 minutes before you cut and serve.

Homemade Vegan White Sauce

Vegan cashew ricotta image

To make the white sauce, you need:

  • 2 cups cashew nuts – presoaked
  • ¼ cup Nutritional Yeast
  • ½ tbsp. lemon juice
  • A pinch of sea salt to taste
  • 2 cloves of garlic – minced

Blend the cashew nuts in a blender until smooth and creamy.

Sauté the garlic in a small sauce pot. Add the rest of the ingredients except the lemon juice. Bring them to boil whisking constantly. Once the sauce thickens, add lemon juice, stir, and remove the pot from the heat.

When the sauce cools, you can use it in any recipe that calls for white sauce.

Homemade Vegan Ricotta Cheese

vegan cashew ricotta image

To make vegan Ricotta cheese at home, you need the following:

  • 2 cups of almonds – presoaked
  • 2 cups of soy milk
  • 3 cups of water
  • 1 tablespoon of salt
  • The juice of 1 lemon (4 tablespoons)

Blend all the ingredients except the salt and lemon juice and squeeze out the liquid using a muslin cloth.

Almond milk image

Now put the milk you squeeze out in a pan and add the salt. Under high heat, bring the milk to boil as you stir occasionally. Reduce the heat and let it simmer until it thickens slightly. Now switch off the heat and add the lemon juice. Stir briefly, and let it sit until it cools off (for about 3 hours).

As the liquid cools, you will notice the curds forming. Filter the liquid from the curd using a muslin cloth. Once all the liquid has drained, transfer this ricotta cheese to a cheese basket and wrap it in the paper. Refrigerate overnight.

In the morning, all the remaining liquid will have filtered out and what remains is a firm block of vegan ricotta cheese.

In Conclusion

Most people complicate their vegan lasagna with multiple sauces and ingredients. As a result, your dish loses clarity. Vegan delicacies are equally enjoyable, and they don’t need a load of ingredients to make them stand out. Try this vegan lasagna recipe today and keep it simple.

Rachel is a mom of two boys, a wife, and a part-time chef. By trying and testing new parenting trends she takes her motherhood to the next level! She finds that she processes things better when she writes about them, which has unleashed her passion for sharing her thoughts on life and parenting through her articles for SOLANCHA Magazine.

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A Gluten Free Raw Vegan Cheesecake Recipe

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Raw Vegan Cheesecake Image

Raw Vegan Cheesecake is easy and convenient to make. Unlike the cooked version, this cheesecake will still taste the same a week later. Just like any other cheesecake recipe, you can play around with the topping ingredients. However, stick to the recipe ingredients for the crust.

Raw Vegan Cheesecake crust needs a binding agent. And since we don’t use non-vegan butter, dates come in handy. I also avoid using biscuits because they are not very healthy. Instead, I use a mixture of different nuts and seeds. Nuts are gluten-free and rich in monosaturated fats, protein, minerals, vitamins, and fiber.

You can use whichever nuts you have including almonds, walnuts, chestnuts, hazelnuts, Brazil nuts, cacao, pecans, peanuts, pine nuts, pistachios, as well as seeds such as sunflower and pumpkin seeds. Grind these into powder. If you prefer a coarse crust, don’t grind them too fine.

The Ingredients

For the Crust

  • 1-cup walnuts
  • 1/2 cup Almonds
  • 1 cup pitted dates
  • A pinch of salt

Optional:

For the Top Layer

  • 2 cups cashew nuts – soak them overnight with cold water or at least 2 hours with warm water. Soaking makes them manageable for your blender.
  • A few drops of vanilla extract
  • 1/4 cup coconut oil. If you live in a cold environment, coconut oil tends to solidify. So you have to melt it first.
  • The juice of 1 lemon (freshly squeezed)
  • A few fresh mint leaves (or any herbs you prefer)
  • 1/3 cup maple syrup
  • ½ cup of coconut cream. If you don’t have the cream, refrigerate a can of full-fat coconut milk overnight and discard the water that separates from the cream in the morning. We want that creamy stuff to replace the creaminess of non-vegan cheese.
  • 1-cup blueberries or whichever berries you have in season.

Procedure

To Make the Crust

In a food processor (or high-speed blender), grind the nuts to the texture you prefer. Add the dates and pulse until the mixture sticks between your finger, but it shouldn’t form a ball. Be careful not to over-mix.

Transfer this crumble into any round baking tin with a removable base (for easier transfer once your raw vegan cheesecake is set).

Using a glass, press this mixture gently and even it out. Set aside in the freezer for a firm crust.

To Make the Filling

Dain your cashew nuts and rinse them. Add them in a blender together with the other ingredients except the blueberries. Puree them until you have a smooth consistency. Divide this mixture into 2 and pour the first half over the crust layer. Put it back in the freezer to set.

In the meantime, add your blueberries to the second half and puree until well combined. Pour this mixture as the second layer and put your Raw Vegan Cheesecake back in the freezer again to set.

After 20 minutes or so, your Raw Vegan Cheesecake should be firm and ready to serve. To garnish, add the same berries and herbs you used on top.

Enjoy!

Conclusion

Raw Vegan Cheesecakes provide an excellent platform for vegans to consume raw seeds and nuts. They can be as nutritious as you make them. This is the only dish that allows you to enjoy dessert as you stick to your health and dieting goals. If you don’t believe me, try analyzing the nutritional value of this recipe. You will be Amazed!

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A Simple Vegan Gluten-Free Brownies Recipe

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Vegan Gluten Free Brownies Image

The secret to the best vegan gluten-free brownies is in the quality of chocolate used. For this recipe, I use 80% dark chocolate and additional cocoa powder. You also need to grease your baking tin with coconut oil. Or use a parchment paper for easier slicing and handling once the brownies are cooked through.

In addition, non-vegan brownies use eggs to incorporate air, which makes them light and fluffy. In our recipe, we will use an egg substitute. However, this is entirely up to you. You can also use light flour like coconut flour without the vegan egg for similar results. Let’s get started.

Ingredients

  • 8 ounces vegan dark chocolate – chopped into smaller chunks
  • ¼ cup dark cocoa powder
  • 1 cup melted coconut cream (or use vegan butter)
  • 1/2 cups dark brown sugar
  • 2 tablespoons maple syrup (or any sweetener you prefer)
  • A dash of vanilla extract
  • A pinch of sea salt
  • 1-cup gluten-free flour
  • Egg substitute

Procedure

Preheat your oven to 350 degrees Fahrenheit.

Prepare your baking tin by either greasing with coconut oil or line it with a parchment paper.

The Egg Substitute

To make the vegan egg, mix 2 tablespoons of chia seeds with 6 tablespoons water. Let this mixture sit for 5 minutes to thicken. You can also use a flax egg, but I find chia seeds healthier.

The Chocolate Ganache

Mix the dark chocolate chunks with cocoa powder and pour in the hot coconut cream. Mix gently. The heat from the coconut cream should melt the dark chocolate effortlessly.

However, if you are using vegan butter, you have to pre-melt the dark chocolate first.

The Vegan Gluten Free Brownies Batter

In a large bowl, mix in the sugar, salt, vanilla, and egg substitute. Add the chocolate ganache and mix thoroughly. Now sift in the flour and fold gently.

Pour this batter in the baking tin, and bake for 20 minutes.

Remove from the oven and bang the baking tin on a hard surface. This takes care of any uneven baking and gently breaks the top surface.

Return them to the oven to continue baking for another 20 minutes. A well-done brownie should be crunchy on the surface and gooey in the center.

While slicing, keep wiping the knife after each cut to maintain neatly shaped brownie slices.

To serve the vegan gluten-free brownies, drizzle some melted dark chocolate and garnish with chopped nuts and herbs.

Enjoy!

Recipe Variation

The above recipe is simple and healthy, but you can make it even better and more flexible for your kitchen.

Generally, store-bought gluten-free flour might contain tapioca flour, rice flour, potato starch, teff flour, buckwheat flour, sorghum flour, or garbanzo flour among others. Some also contain nut flours. You can easily make yours at home.

For example, you can make almond flour by simply grinding raw almonds in a powerful blender or grinder. But, since almond flour is quite fine and dense, it barely holds shape. Because of this, make sure you mix it with a different type of flour like brown rice flour for fluffy brownies.

You can also add healthy spices and herbs in your brownies. Freshly ground ginger and mint leaves go well with brownies.

And the list is endless. Customize your vegan gluten-free brownies just how you like them.

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Healthy and Nutritious Packed Vegan Omelette Recipes

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vegan omelette image

A vegan omelette is a quick breakfast fix. The key ingredient is Chickpea flour and if you prefer the “eggy” smell, add a little black salt (Kala Namak). In this article, I will share with you the various ways you can enrich your vegan omelette to make it more nutritious and unique every day.

The Basic Vegan Omelette Recipe

Ingredients

  • 2 cups wholemeal (or use gluten-free or plain flour)
  • 2 cups Gram flour (Chickpea, Besan, or Garbanzo flour)
  • 1 tablespoon Baking powder
  • A pinch of Salt
  • A pinch of Black salt (Kala Namak)  – optional
  • 800 ml Non-dairy milk (any will do, but soy milk is the best)

Procedure

Mix all the ingredients until well combined. You can use a blender, a cocktail shaker, a whisk, or whichever gadget you prefer.

Let it sit for 20 minutes for best results. However, you can prepare the vegan omelette immediately if you are in a hurry.

Meanwhile, preheat a non-stick skillet.

For the first piece, oil the skillet. These omelettes are a bit sensitive, and they can stick or break if you are not careful. However, you don’t need to keep oiling the skillet for the other omelettes.

These vegan omelettes also cook fast. 2 minutes on each side is enough as long as your batter is thin.

Vegetable Omelette Recipe

To the above ingredients add; some finely diced veggies to the batter (e.g., onions, bell peppers, mushrooms, etc.)

With the vegetables in the batter, cook your vegan omelette slightly longer. Alternatively, you can blanch or sauté these veggies individually. And then prepare the basic omelette. And finally, make a lovely sandwich.

Herbed Vegetable Omelette Recipe

Vegan omelettes are delicious with herbs and spices. Ginger-garlic powder, cumin, turmeric, chili, and nutmeg go particularly well with these omelettes. Add the spices of your choice in the batter. But, not more than 3 spices.

For a Quick Fix

You can prepare the omelette batter in advance. I usually mix all the dry ingredients and keep them refrigerated. In the morning I scope some of it, mix with soy milk, and I am good to go. However, this mixture keeps for a week at most because the flour and baking soda absorb moisture as you open and close the jar.

The Do’s and Don’ts

Do use spices and healthy herbs. They elevate your omelette to another level. In fact, once you master the art of mixing vegetables in the batter, you will never go back to the plain ones.

Do use a non-stick pan. The other options (Aluminum, copper, cast iron, and the likes) stick, and they require a generous amount of oil with each omelette.

Don’t flip the omelette before the bottom side is fully dried and has started pulling away from the pan on the edges. If you try flipping over, the omelette will break.

Don’t use plain chickpea flour. The density and texture of this flour cannot hold shape on its own, which is why we add plain flour or any healthier options available.

In Conclusion

Vegan omelette is best served hot with a beverage of your choice. You can also serve it warm with a cold fruit salad. How do you serve your vegan omelettes?

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