If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach
Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce
1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.
5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.
6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.
Posted in Allergy Sensitive, Dairy Free, Gluten Free, lasagna, lasagne, Mushrooms, Onion, Portabellas, tomatoes, Uncategorized, Vegetarian, Zucchini
The kids and I enjoyed a creative lunch today, using a variety of olive oils, an aged balsamic vinegar, Parmesan seasonings, cheese, basil, lettuce, red onion, orange bell peppers, tomatoes and marinated cucumbers, paired with freshly baked tomato basil or rosemary baguette slices. Hummus and avocado sauces would have also been a great addition. Needless to say, the kids had a great time experimenting with presentation and trying new combinations.
Marinated Cucumbers – Use balsamic vinegar, EVOO, salt and pepper
Posted in Avocados, Basil, Bread, Garlic, Grains, Lettuce, lunch, Marinated, Red Onion, Red Pepper, Rosemary, Sandwiches, Tomatoes, tomatoes, Vegetarian
Are you looking for a new pizza crust? We decided to try a new style of pizza crust and found this recipe by Emeril Lagasse that turned out great!
Here’s the recipe from FoodNetwork.com:
1 package active dry yeast
1 cup warm water (110 degrees F)
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour plus more, if necessary
1 cup cornmeal, plus more for dusting pizza peel
In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add the 1 cup of cornmeal and all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not too sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 2 hours.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a peel or spatula and serve immediately.
1. We prefer our cornbread recipes to have a sweeter taste than this yielded, so next time I would add 2-3 TBSP honey.
2. We placed the dough in a moist and hot microwave oven for the rising step. (You can create this environment by first boiling 2 cups of water in the microwave for ~2-3 minutes. Then quickly place the bowl of dough in the microwave and shut the door (leaving the microwave off). It works wonderfully and cuts the rising time down to 30 minutes instead of 2 hours.)
3. We cut our dough into 4 equal pieces and rolled out mini pizzas. They each measured approximately 8 inches in diameter. We found 8 minutes at 500 F was plenty of baking time on a baking sheet.
4. This would be a great crust to infuse some herbs into the dough, such as sun-dried tomato, basil, rosemary, etc.
5. We topped our pizza with tomatoes, basil, and sweet bell peppers. Don’t be afraid to be creative too.
Posted in Basil, Corn, Garlic, Grains, Herbs, Mushrooms, Onion, Pizza, Rosemary, tomatoes, Vegetarian
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You’ll Need: 28 oz Diced Tomatoes (undrained) or 6-8 Roma Tomatoes, diced 1 Onion, chopped 4 cloves Garlic, chopped/crushed 2 cups Carrots, chopped 4 Celery Ribs, chopped 2 cups Green Beans 1 head Cabbage, chopped 4 Yukon Potatoes, chopped 0.5 … Continue reading
I have to admit, for nearly 2 years I’ve been giving most of my avocados away simply because I wasn’t a fan just yet. Yes, I knew about their health benefits and how necessary they were in my diet, I just hadn’t fallen in love with them yet … and for some reason the thought of a slimy green fruit kept me away. BUT, last summer I decided I had to find a way to adjust my senses and mental block. Now, I’m making a dish of fresh guacamole 2-4 times a week… and eating the entire dish! In fact, today my husband asked what the lime was used for (already knowing the answer). I had to admit I failed (again) to save him some. LOL. It is safe to say I have overcome my avoidance of avocados and am now facing a healthy addiction!
Here’s my recipe:
1 Avocado, diced
1 Roma Tomato, diced
2-3 thin slices of Red Onion, diced
2-3 slices of Red/Yellow/Orange Bell Pepper, diced
1 TBSP fresh Cilantro, chopped
dash of Salt
dash of Pepper
Combine all ingredients (except lime) in a bowl and mix. Squeeze lime over the mixture and continue to stir a few times. Serve.
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One of our members recently shared this adorable appetizer online. What a great idea! I admit, I’ve tried creating a similar center piece using edible fruit but it never turned out as well as this one. Have fun with it! … Continue reading
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Lentil soup is often considered a Mediterranean or Middle Eastern dish/soup and is widely talked about on Vegetarian/Vegan blogs. Did you know that it’s high in fiber, protein, iron and potassium? This means it can easily fill in as a … Continue reading
Photo Borrowed from Simply Recipes
Simply Recipes just released a new recipe for Basil Hummus. Check it out!
Sandwiches needed a new twist in our home, so we pulled out the hummus and cheddar cheese, sliced a tomato, cut the red onion and washed some romaine. Everyone customized their own lunch. Some wanted hummus and no cheese with all the works. Others wanted cheese and no tomato. Honest, the options are endless and the kids are enjoying a break from peanut butter and honey or almond butter and jelly. Roasted/Grilled eggplant works well on these sandwiches too.
Well… no picture for this post because the family devoured dinner faster then I was expecting! I simply took a simple black beans recipe (similar this one: https://homegrowngainesville.wordpress.com/2010/09/29/savory-black-beans-with-fresh-cilantro/) and added one bunch of chopped chard. Served over rice, everyone was lining up for 2nds.
What’s wonderful about chard is it’s mellow flavor that blends well with whatever dish you add it to. Have fun with your dishes and be a little creative.
Tonight’s Black Beans Recipe
You will need:
1 Onion, chopped
2 Garlic Cloves, chopped/crushed
1 tsp Ground Cumin
2 cans Black Beans
1 can Petite Tomatoes
1 can Tomatoes and Chilies
half bunch of Cilantro, chopped
half to whole bunch of Chard, chopped
1. Saute 1 yellow onion, 1 tsp ground cumin and 2 cloves of garlic in oil.
2. Add 2 cans of black beans, 1 can of petite diced tomatoes, and 1 can of tomatoes and chilies.
3. Allow mix to simmer for ~ 10-20 minutes.
4. Add half a bunch of cilantro (chopped) and chard.
5. Simmer for ~5 minutes.
6. Serve over rice of choice.