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Plant-Based Lasagna with Avocado Walnut “Cheese”

Plant-Based Lasagna with Avocado Walnut “Cheese”

Are you ready for the most plant-filled, flavor bursting, creamy, “cheesy” lasagna you have ever laid eyes on? Well, get ready guys, because it’s here- right in front of you. The BEST zucchini lasagna I have ever tasted (not to toot my own horn or anything lol oops). But honestly, this vegan and plant-based lasagna is where it’s at! In fact, I nominate vegan lasagna for president! As I sit in the law library writing this post, my stomach growls and yearns for one last taste avocado walnut “cheese.” Ok, that was totally dramatic but really, it disappeared way too quickly (thanks mom and dad). Well, it looks like I’ll have to make another batch this week. Also, in case you were wondering, yes, the best part about this lasagna is the avocado walnut “cheese.”

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Eeeeeek, the LAYERS! Don’t those veggies look phenomal?! No lasagna noodles necessary, plants are all you need <3

Plant-Based Lasagna with Avocado Walnut "Cheese"
A nourishing veggie based lasagna
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Ingredients
  1. 16 oz mushrooms (cut into small pieces)
  2. 2 large heads of Red Swiss Chard (chopped)
  3. 6 tbsp extra virgin olive oil for sautéing mushrooms and swiss chard
  4. Salt and pepper to taste
  5. 6 medium zucchinis sliced into thin pieces
  6. 1 can of marina sauce of choice (1 lb 9.5 oz)
  7. Avocado Walnut Cheese
  8. 2.5 medium avocados
  9. 1 cup walnuts
  10. 2 tbsp nutritional yeast
  11. 4 tbsp extra virgin olive oil
  12. Salt and pepper to taste
  13. More nutritional yeast for topping
Instructions
  1. Saute the mushrooms and swiss chard in olive oil on medium heat for ten minutes.
  2. Combine the avocado and walnut "cheese" ingredients in a nutribullet until a smooth consistency forms.
  3. Pre heat oven to 375 degrees
  4. Put a layer of marina sauce at the bottom of baking pan. The next layer is sliced zucchini followed by the avocado walnut "cheese" (I applied spoonfuls rather than spreading it out), then swiss chard/mushroom mix. Repeat until the top of the baking pan is reached. End with a layer of zucchini topped with marinara sauce/more nutritional yeast if you'd like.
  5. Cover the Lasagna with foil and bake for 40 minutes at 375 degrees.
  6. Then, remove foil and bake lasagna for another 20 minutes uncovered.
  7. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Pumpkin Spice Quinoa Bars

Pumpkin Spice Quinoa Bars

I’m in love I’m in love and I don’t care who knows it (with my pumpkin spice quinoa bars). These gems represent healthy vegan bars at their finest! But really, what’s better than a seasonal homemade bar made with REAL ingredients?! They sure do beat store bought ones by a landslide, like what the heck is Isomalto-oligosaccharide syrup? There’s none of that in my delicious and nourishing Pumpkin Spice Quinoa Bars, just pure foods. As you can see, I topped my bars with melted chocolate but you could try drizzling them with some peanut butter if you’re not a chocolate fan. Peanut butter and pumpkin mix together beautifully. 

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Pumpkin perfection! You should store these guys in the fridge. However, you may end up eating them all in one day, it happens.

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Enjoy my friends and tag me with your recreations, I love to see them!

Pumpkin Spice Quinoa Bars
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Ingredients
  1. 1 cup + 1 tbsp oat flour ( I made my own in Nutribullet)
  2. 1/2 cup pumpkin puree
  3. 1/3 cup peanut butter ( I used a natural kind with a slightly runny consistency)
  4. 4 tbsp coconut nectar (amber)
  5. 1/2 cup roasted salted pumpkin seeds
  6. 1 cup cooked quinoa (I used organic spouted quinoa trio)
  7. 1/4 tsp nutmeg
  8. 1 tsp cinnamon
  9. Avocado oil spray
  10. Melted chocolate and more pumpkin seeds for topping if wanted
Instructions
  1. Add the oat flour, pumpkin puree, peanut butter, coconut nectar, and spices to a bowl. Mix together with a fork.
  2. Cook the quinoa according to package directions.
  3. Let the quinoa cool. Then mix in the quinoa and roasted pumpkin seeds with the dough.
  4. Spray a light coat of avocado oil on parchment paper and line a baking pan with it.
  5. Evenly spread out the dough and put in fridge for 30 minutes.
  6. Take out the bars and add melted chocolate and more pumpkin seeds to the top if wanted.
  7. Put in freezer for a couple of hours so the bars can harden and then take out. You may have to let the bars slightly thaw before serving.
  8. Cut the bars into size of choice and enjoy!
  9. Store the bars in fridge.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Pasta With Veggies & Creamy Cashew Sauce

Vegan Pasta With Veggies & Creamy Cashew Sauce

Welcome to my Meatless Monday pasta partaaaay, so nice of you to join! It’s a new week, which means you can hit the reset button if you’ve gone off track with your diet and need to start over! No worries, I’ve got you covered. My Vegan Pasta With Veggies & Creamy Cashew Sauce is packed with healthy carbs, hearty plants, and even protein! Kickstart your healthy eating habits with foods that make you happy (pasta). I’m all about eating an abundance of plants but I’m also not afraid of carbs, at least not when they’re nutritious ones like brown rice pasta. Also, are you wondering what this creamy luscious sauce is? It’s just soaked and drained cashews with garlic, unsweetened almond milk, nutritional, yeast, salt, and pepper. Yep, I keep things easy around here at upbeetandkaleingit. Now, let’s see some pictures of this mouthwatering masterpiece. 

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There are lots of veggies that you could use in this dish! The sauce is really mild, so pretty much anything goes. I chose peas for a little sweetness, cherry tomatoes for a hint of tartness, and mushrooms for their “meaty” texture.

 

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Vegan Pasta With Veggies & Creamy Cashew Sauce
Quick and easy pasta dish with vegetables and a creamy cashew sauce
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Ingredients
  1. 5 oz cherry tomatoes (I cut the tomatoes in half)
  2. 8 oz baby portobello mushrooms
  3. 1/2 cup frozen peas
  4. 1 can garbanzo beans
  5. 4 tbsp avocado oil for sautéing
  6. Salt and pepper to taste
  7. Sauce
  8. 1.5 cups soaked and drained raw cashews (soak at least 1 hr)
  9. 1 cup unsweetened almond milk
  10. 1 clove of garlic
  11. 4 tbsp nutritional yeast
  12. Salt and pepper to taste
  13. Pasta
  14. 16 oz package of brown rice pasta (I used fusilli)
Instructions
  1. Combine the Cashew Sauce ingredients in a nutribullet until a smooth consistency forms.
  2. Cook the pasta according to package directions.
  3. Saute the vegetables and garbanzo beans in 4 tbsp of avocado oil for 8 minutes on medium heat.
  4. Drain the pasta, combine it with the veggies and mix in creamy cashew sauce.
  5. Add more nutritional yeast at the end if wanted and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Pizza With Homemade Basil Cashew Spread

Vegan Pizza With Homemade Basil Cashew Spread

Happy #Meatless Monday, my keen believers in the power of plant based pizza! It’s just pizza party central over here @ upbeetandkaleingit.com lately! But that’s fine with me because vegan pizza gives me life. You may want to also check out my previous pizza post, Easy Vegan Pumpkin Pizza, which I must say is fall flavor heaven. Today, I present to you Vegan Pizza With Homemade Basil Cashew Spread. I mean, why not enjoy yourself and indulge in an easy to make + guilt-free pizza with a sweet and tart tomato paste elevated by sun-dried tomatoes. Ah but wait, there’s not just one exceptional sauce on this pizza, there’s two, and two is better than one. I’m talking BASIL CASHEW SPREAD. Sometimes, I just eat the spread all by itself because it’s that magical ladies and gents, but still, everything tastes better with pizza crust. I assure you that you’ll fall in love with this healthy pizza lover’s dream and never want cheese pizza again! 

Somewhat of a lonely pizza without the ever so pretty limeish/pastel green basil cashew spread. The sun dried tomato paste and cashew spread need each other-sort of like peanut butter and jelly. One’s not as fun without the other!

Of course I have to top my pizza with avocado because if you’re an avid upbeetandkaleingit follower, you know how I feel about avocados. Side note: this pizza tastes amazing at room temperature and it’s still perfect when served cold. However, I usually eat it at room temp.

Vegan Pizza With Homemade Basil Cashew Spread
A healthy vegan pizza recipe bursting with bold flavors
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Ingredients
  1. 1 package of pizza crust ( I used Bob's Red Mill Gluten Free Pizza Crust Mix)
  2. Tomato Paste Sauce
  3. Two 6 oz cans of organic tomato paste
  4. 1/3 cup sun dried tomatoes (chop into small pieces)
  5. Salt and Pepper to taste
  6. Basil Cashew Spread
  7. 1.5 cups soaked and drained cashews (I used roasted and unsalted cashews and soaked them for 8 hours)
  8. Handful of fresh basil leaves
  9. 1/3 cup unsweetened almond milk
  10. 1 tbsp nutritional yeast
  11. Salt and pepper to taste
Instructions
  1. For the Basil Cashew Spread, add all ingredients to a nutri bullet and process until a smooth and creamy consistency forms.
  2. Chop the sun dried tomatoes into small pieces and combine them with the tomato paste along with light salt and pepper if wanted.
  3. If you use Bob's Red Mill Gluten Free Pizza Crust Mix, make the pizza dough according to the package directions.
  4. Spread out pizza dough on parchment paper lightly greased with extra virgin olive oil (I used my hands and made one medium-large pizza)
  5. If using Bob's Red Mill Gluten Free Pizza Crust Mix, bake only the pizza dough with no sauces for 25-28 minutes at 400 degrees straight through instead of 425 degrees like the package says.
  6. Let the pizza cool down and then add both of the sauces & top with avocado if you'd like!
  7. Enjoy!
Notes
  1. I baked my pizza for 28 minutes- I like the crust a bit crunchy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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