
I’ve been watching fresh basil grow like a weed on my balcony this summer so I figured what better way to use it all up then to make a delicious fresh tomato basil sauce. I stopped by at our local … Continue reading
I’ve been watching fresh basil grow like a weed on my balcony this summer so I figured what better way to use it all up then to make a delicious fresh tomato basil sauce. I stopped by at our local … Continue reading
We all enjoy a nice bowl of heart warming pasta. However, usually piping hot, heavy, carbo-loaded pasta is the last thing that you want in the middle of the scorching summer, especially when you’re trying to keep your beach bod in perfect shape! Well, not to worry because this recipe resembles pasta, but guess what, its raw zucchini noodles! I know what you’re thinking…Really Erinn, Zucchini doesn’t even closely resemble pasta, but it DOES! Use your imagination and think outside the box…you’ll be glad you did. You’ll feel satisfied and feel fuller longer than if you would’ve just had a plain old bowl of pasta. And, you’ll keep slimmer too! That’s good news all around don’t you think?
Hopefully you can use it at your next family dinner or Friday Date with your Hunnie. I made this a couple of weeks ago for my Family and they loved it. They’re by no means vegan and they we’re absolutely stuffed at the end of the meal! But, they of course had room for Kelly’s Bake Shoppe Brownies…I mean who wouldn’t?
Here’s the Recipe broken up into sections, you’ll put the Zucchini on the bottom and the Marinara on top finished with the Vegan Parmesan!
For the Zucchini Pasta
3 Yellow Zucchini
3 Green Zucchini
1 Spiralizer (I use the PADERNO brand)
Cut the ends of the zucchini off and make a 1 inch slice in the top of the zucchini. Make sure you have the right blade in the machine before using it (I used the smallest one) Push one end of the Zucchini into the top of the spiralizer and the other into the “spikes”. It should sit there comfortably. Now spin the lever in a clockwise motion until long zucchini noodles come out of the spiralizer, you’ll be done when you have no more zucchini to spin! 🙂
Marinara Sauce
3 C Tomatoes (7-8 Medium Roma tomatoes)
1 C Fresh Lemon Juice
4 Tbsp Tamari (gluten free soy-sauce)
4 Tbsp Extra Virgin Olive oil
4 Tbsp Chopped Yellow Onion
6 Cloves of Garlic, Peeled
1 ½ Cup Sun-Dried Tomatoes
1 tsp Sea Salt
In a High Speed Blender, combine all the ingredients and blend until smooth. Salt to taste.
Vegan Parmesan
1/4 Cup Nutritional Yeast
1 Cup Raw Cashews
2 Cloves of Garlic
2 tsp Salt
In a food processor, pulse the cashews (about 15 pulses). Add the nutritional yeast, salt, and garlic and pulse for an additional 7-10 pulses. It should be completely combined at this point and be ready for dusting on your pasta!
Here you go, a delicious Summer Pasta that won’t increase your waistline!
xo
Erinn
**Photo Cred: tastespace.wordpress.com
Who’s excited for summer barbecues? Dinner parties? and Warm Summer Nights? Well I certainly am! This winter has been absolutely brutal and I think we’re all ready for it to be OVER! With a slight hint of spring in the … Continue reading
As some of you may have noticed, I posted a deliciously taunting picture of my Creamy Vegan Mushroom Risotto on my Instagram and Facebook page a few days ago. I had such a huge response from people begging me for the recipe! Well today’s the day, and I’m so excited to be able to share it with all of you!
Risotto is the perfect warming meal for this brutally cold and bone chilling winter we’ve had up here in the Toronto area. It’s become a staple in our house and one of my main go to meals! Some of you may be intimidated by risotto, and think that only “fancy” Italian chefs are capable of such a “masterpiece”, well don’t be! It’s an extremely simple recipe; it just requires a little more tender loving care! It’s a great what I call “Show off Vegan Meal” for all of those who think that vegan food tastes like bird seed…haha!
Now go on and invite your friends and family over so you can impress them with this amazing recipe!
Here’s what you’ll need!
1 ½ C boiling water
4 Tbsp tamari
6 C veggie stock
¼ C lemon juice
2 cups chopped spinach
2 tsp Himalayan Sea Salt
2 Tbsp Olive Oil
6 cloves garlic, finely chopped
1 ½ C finely chopped yellow onions
4 Cups Crimini Mushrooms, sliced
1 C oyster mushrooms, sliced
4 tsp fresh thyme (leaves only)
3 Cups uncooked Arborio rice
1 ½ C dry white wine (good white wine)
3 Tbsp Earth Balance
5 Tbsp Nutritional Yeast
6 tbsp fresh basil
Mushroom jus to drizzle
Black pepper to taste
Salt to taste
I hope you enjoy this recipe as much as I do!
xoxo
Erinn
www.kellysxo.com 401 Brant Street, Burlington, ON Canada
www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada
It seems as though the deliciously indulgent Christmas Season (and comfort food season)… is officially upon us. It’s also one of the busiest times of year for dinner parties and family get togethers! I know this can cause some undue stress for all of you trying to figure out what to feed those “vegans” of the family…or for those of you wanting to spice things up at your traditional Christmas dinner. Well, I have just the thing for you!! This lasagna is great if you’re looking for a delicious and satisfying vegan and gluten-free Christmas dinner. The best part is that this lasagna won’t increase your waistline, and won’t put you into the dreaded “food coma”.
I’ve made this recipe now three times for three different groups of family members and they’ve all fell in love in with it!! It satisfies even the meat eaters of the family. My grandparents, parents (including my Mom, Kelly), aunts and uncles absolutely loved it!! They’re still raving about it, a month later!! I think I did O.K! 🙂
It’s a great… what I call, “show off” vegan meal, for all of those skeptical of the so called “tasteless” vegan cuisine. I promise, you’ll LOVE it!! (we’ve even been planning on featuring it at Lettuce Love Cafe over the holiday season!)
The recipe itself is super easy, especially the lemon basil cheese. I premade the cheese and vegetable medley the day before, and then simply boiled the lasagna noodles the day of and assembled the rest.
Basil Cashew “Cheese” Sauce
1/3 C Veggie Stock
1/3 C fresh lemon juice or bottled (Lakewood Juices)
2/3 C nutritional yeast
3 garlic cloves peeled
2 tsp sea salt
2 Tbsp Dijon Mustard
2 Cups FRESH basil leaves (packed)
1 ½ Cups RAW Cashews (soaked in room temperature water for 30 minutes, or overnight, if leaving them overnight, keep in refrigerator)
Put all ingredients in a Vitamix or Blendtec Blender, and blend until smooth. Use a rubber spatula to help the blender make sure everything is incorporated. Blending should take 2-4 minutes in total. The sauce should become a light “minty” green colour.
Note: You can make double this recipe to have some extra to drizzle on the lasagna once it’s baked.
Lasagna
1 Tbsp olive oil
4 cloves garlic, minced
1 ½ yellow onion chopped finely
2 zucchini, chopped
1 ½ lbs of Crimini mushrooms
2 red peppers
1 Cup spinach, chopped
1 ½ jars marinara sauce (Organic is BEST!)
1 box Gluten Free Brown Rice Lasagna Noodles (Tinkyada Brand)
Basil “Cheese” Sauce
1 C of Daiya Mozzarella Vegan Cheese (found at local grocery store)
YIELD: ONE 9×13 pan, Serves: 8 people (you will be stuffed by the portion size too)
Assembly
This recipe’s inspired by 86Lemons.
ENJOY!! Finish off this delicious meal with some baked goods from our bakery Kelly’s Bake Shoppe! All 100% Gluten-Free and Vegan!
I hope you all have a wonderful, happy, and safe Christmas season, full of love, gratitude, and kindness!!
Love,
Erinn
xo