4SeasonVegan Recipes

RECIPES

16 | 4 SEASON VEGAN

VEGAN LASAGNA SERVES 4

So tonight we had vegan lasagna. I made up a recipe based on what my mom used to make me growing up. You can always switch out the veggies, try different herbs. This version came out great. The kids were saying they couldn’t believe it was vegan. My non-vegan step son even had seconds! I hope your family enjoys it as much as we did!

1 box whole wheat lasagna noodles

Vegan Parmesan cheese

1lb. Fresh spinach

Salt

1 14oz can of artichoke hearts

Pepper

1 jar of your favorite spaghetti sauce

Garlic powder

1 container of Kite Hill plain cream cheese

Oregano

1 batch of vegan cashew ricotta (recipe) 1. Preheat oven to 375 2. M ake cashew ricotta (requires soaking cashews ahead of time.)

3. Boil noodles to al dente. Let cool or rinse with cold water so they are easier to handle.

4. In a lasagna pan (9”x 13”) layer all of the ingredients: sauce, noodles, cheeses, spinach, artichoke hearts. Sprinkle salt, pepper, oregano, and garlic powder between layers. To taste. End with sauce on top.

5. Sprinkle with Parmesan cheese.

6. P lace in preheated oven and bake for 30-45 minutes.

7. Enjoy!

4 SEASON VEGAN | 17

CASHEW RICOTTA MAKES 1 BATCH

1 1/2 cups raw cashews, soaked (Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.)

1 – 2 tablespoons nutritional yeast, optional

1/2 cup water

Dash of onion powder

Juice of 1 large lemon or 1 tablespoon apple cider vinegar

Himalayan sea salt & cracked pepper, to taste

1 garlic clove

1. Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

2. Store in an air tight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.

Makes approx. 2 cups. Stores in refrigerator for up to a week.

Recipe from simple-veganista.com.

MY FAVORITE VEGAN COOKBOOKS Chloe’s Vegan Italian Kitchen, Chloe Coscarelli Vegan with a Vengeance, Isa Chandra Moskowitz Thug Kitchen, eat like you give a f*ck, Rodale Publishing Vegan Junk Food, 225 Sinful Snacks That are Good for the Soul, Lane Gold Veganomicon, The Ultimate Vegan Cookbook, Isa Chandra Mosowitz & Terry Hope Romero 18 | 4 SEASON VEGAN

VEGAN CHOCOLATE CHIP COOKIES MAKES 18 COOKIES

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 cup packed light brown sugar

3/4 teaspoon baking soda

1/2 cup plus 1 tablespoon canola oil

1/2 teaspoon fine salt

1/4 cup plus 1 tablespoon water

1 1/4 cups dark chocolate chips 1. I n a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.

2. In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar.

If there are clumps, break them up with the back of a spoon or your hand before whisking.

3. A dd the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

4. Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

5. Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper.

Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

6. Remove balls of dough from the freezer, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

7. Let cool completely before serving.

Recipe from Ovenly founders Agatha Kulaga and Erin Patink.

4 SEASON VEGAN | 19

SUN-DRIED TOMATO & CHICKPEA SANDWICH MAKES 4 SANDWICHES

14-ounce carton chickpeas, drained and rinsed ½ cup sun-dried tomatoes (either packed in oil and rinsed or dried tomatoes that have been soaked in boiling water for 15 minutes until soft) ¼ cup vegetable broth

2 tablespoons vegan mayonaisse pinch of salt and fresh ground black pepper 1 garlic clove, chopped ¼ cup basil, chopped

1. Place all the ingredients except the chickpeas in a food processor and process until smooth. Add more vegetable broth if needed.

2. Add the chickpeas and process another 10-15 seconds. The chickpeas should still be lumpy, but somewhat mashed up.

3. S tir to combine sun-dried tomato mixture and chickpeas.

4. Toast your favorite vegan bread. Spread with the sun-dried tomato chickpea spread.

5. Top with lettuce, sliced cucumber, avocado or your favorite sandwich toppings.

6. Add extra vegan mayonaisse if desired.

Recipe from ordinaryvegan.net 20 | 4 SEASON VEGAN