Life Over Cancer Blog

Almosan Sprinkle (for Lasagna Rolls)

Use in place or Parmesan or Romano cheese.

½ cup              blanched almonds

¼ cup            Nutritional Yeast (try KAL brand)

1 teaspoon       onion powder

1 teaspoon       garlic powder

1 teaspoon       sea salt

Instructions:

Grind almonds into a fine powder in a coffee grinder, blender or food processor. 

Transfer almond powder to a container with a tight fitting lid.  Add nutritional yeast, onion powder, garlic powder and sea salt.  Put on lid and shake vigorously until well combined. Mixture will keep in your refrigerator for at least 1 month. 

 

Lasagna Rolls

From Happyherbivore.com

Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.

Ingredients:

8 ounces whole wheat lasagna noodles
14 ounces extra-firm tofu
10 ounces spinach, frozen
2 tbsp Italian seasoning
¼ cup nutritional yeast

¼ cup vegan parmesan (see Almondsan recipe above)
1 tbsp lemon juice
1 tbsp garlic powder
¼ tsp salt
25 ounces marinara sauce

Instructions:

In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Press out any excess water from spinach and combine with tofu and vegan parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line a large pot with a thin layer of marinara. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining marinara over the rolls, cover and bring to a boil. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.

African Kale and Yam Soup

from Happyherbivore.com

Ingredients:

1 tsp garlic powder ¼ tsp red pepper flakes (optional) 1 tsp mild curry powder 1 tbsp yellow miso paste ¼ tsp cinnamon

1 whole red onion, small
2 cups vegetable broth
1 whole yam, diced
5 cups kale, chopped
2 tsp chili powder
1 tsp cumin

 

Instructions:

Line a medium pot with 1/4 cup of water and cook onions over high heat until translucent, about 3 minutes. Add broth, yam, 3/4 cup water (or extra broth) and bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork tender, about 3 minutes. Immediately add kale and remaining ingredients and cook, stirring frequently, until kale is dark green and soft, about 3 more minutes. Set aside for 5-10 minutes, allowing flavors to merge.