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Tuesday, August 14, 2018

Zucchini Lasagna Bowl

So, the other day I came across a recipe on Facebook. It sounded really good but sadly it was not vegan but I immediately thought that would be so easy to make vegan. Just need to make a few easy adjustments.

The original recipe consisted of #zoodles, ricotta, parmesan, Italian sausage and maybe some mozzarella. I knew the ricotta would be easy because I've made it before and I have also made vegan Italian sausage with TVP so I knew that would be easy too. I eliminated the parmesan and mozzarella for two reasons. One, I didn't have time to make parmesan and two, I am trying not to eat so many processed foods so no mozzarella. But if you want to add those, by all means feel free to do so. 

For the Italian sausage part, I wanted to try something different and more healthy than TVP. I decided to try brown lentils and I can't believe how well they turned out. So good which is triggering more ideas for other recipes. 

There are three parts to this dish but I assure you they are all super easy. 

Let's get to the recipe. 
Part 1
The Lentils Italian Style
1 cup of brown lentils
3 cups of water
1 bay leaf
1 tbsp fennel seed
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil 
1 tsp dried oregano
1/2 tsp ground thyme
2 - 4 tbsp tamari
1 tbsp red wine vinegar (optional)
1 cup of your favorite pasta sauce

Add the lentils, water and bay leaf to a stock pot or medium sauce pan with a lid. Bring to a boil and reduce heat to low medium, cover and let simmer until all or most of the water has been absorbed by the lentils. Should take about 20 minutes. Check the lentils to make sure they are cooked and do not feel like they are little pebbles. If they are still like little pebbles, continue to simmer until they are done. Once they are finished cooking, remove the bay leaf and toss it out.

When the lentils are finished, remove from the heat and add everything else except the pasta sauce. Give the lentils a taste and make sure they are to your liking. Once you are satisfied, add the pasta sauce and set aside. 

Part 2 The Tofu Ricotta #tofuricotta
1 - 16 ounce package organic silken tofu
1/2 cup nutritional yeast
2 tbsp cold pressed extra virgin olive oil
1 tbsp garlic powder
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
1 tsp pink Himalayan salt
1/2 tsp black pepper

Add everything to a food processor and blend until everything is combined. Give it a taste and make sure it's to your liking. Transfer to a bowl and set aside. 

Part 3 This last part is the easiest. The Zoodles!!!
For one serving, I zoodled 1 1/2 large zucchini. That's it. 

Coat the zoodles with some of the tofu ricotta. It's really up to you how much you had. Then add the lentils. You can let them sit on top or mix them up with the zoodles. 

That's it. Please enjoy.

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