Main Course


GF Lo Carb Lasagna

 

2 T  olive oil

1 onion chopped

6 cloves garlic chopped

2 14 oz can diced organic tomatoes

1 pound of spinach

¼ cup chopped fresh basil

¼ cup chopped fresh oregano

8 oz whole milk ricotta

6 Italian Sausages cooked and sliced or Vegan Sausage

3-4 cups mozzarella cheese grated

3 eggplants sliced to 1/2 inch thick

Salt and Pepper

Heat oil in a pan, add onions and garlic and sauté for 2-3 minutes. Next add basil and oregano and tomatoes.  Simmer on medium low for 20-30 minutes. Add sauce to food processor and process until nearly smooth.  Set sauce aside. In another pan add two tablespoons of olive oil and lightly sauté seasoned eggplant until fork tender.

Preheat oven to 350 degrees. Assemble in the bottom of a 9 x 13 inch pan. Spread about half of the marinara sauce. Alternate eggplant, spinach, cheese, sausage and ricotta. Repeat. Finish with layer of mozzarella.

Cover with foil and bake at 350 for about an hour or until center is hot and set.  Remove foil and let cheese on top brown.  Remove from oven and let cool and set for 15 – 20 minutes.

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Listen, why not breakfast for dinner !!! Here is a great vegetarian friendly recipe with some alternative ideas, like a sandwich! Americans come from a place where breakfast takes on many forms. Some would say it is the grab and go meal of the day, coffee and a brioche.  Breakfast is a meal defined by choices! A savory omelet or pancakes doused in sweet maple syrup or a veggie frittata. Why not try mixing the two Breakfast for Dinner 🙂

Try this delicious combination of caramelized onion jam, avocado, and fresh tzatziki…yummy !

GF Vegan Waffles

1 cup sorghum flour

½ cup rice flour

¼ cup potato starch

¼ cup tapioca starch

1 tsp xanthan gum

4 tbsp organic

Granulated sugar

4 tsp baking powder

¾ tsp salt

5 tbsp olive oil

1 tsp vanilla extract

½ cup coconut cream

1 ½  cups water

 

Begin by sifting together all dry ingredients. Add in olive oil, vanilla extract, coconut cream and water. Gently mix until all ingredients are combined. Heat waffle maker and pour in batter accordingly, about 1 ¼ cup batter per waffle. Serve with fresh raspberries and syrup.

You can also use this batter for crepes!

 

This exotic little salad is great for a quick lunch or as a side dish. Easy and healthy ,toss with some peanut sauce and you are on your way:)

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