I have to admit, this was the first time that I actually combined all of these specific ingredients to make a vegan lasagna dish, and without exaggerating, this Zucchini Artichoke Mushroom Lasagna is incredible. Using fresh zucchini, mushrooms, green onions and basil from the garden, I layered the vegetables and topped each layer with marinara sauce, avocado basil pesto, and garlic cashew cheese for a yum flavor experience. This dish is also vegan, gluten free and dairy free.
Being gluten free, cake is one of those treats that usually requires advance planning in order to stay within the parameters of a gluten free diet. This Cinnamon Breakfast Cake With Date Glaze is a light and fluffy indulgence that will satisfy your sweet tooth, and still allow you to stay true to yourself. This cake can be served for breakfast, dessert or snack and is vegan, gluten free and dairy free.
It is a hot, hot summer, and I take any opportunity I have to whip up a refreshing, frozen dessert. This is my new favorite summer toy, the Dessert Bullet, (link in Resources) and it allows me to freeze any kind of fruit, and make a delicious, nutritious dessert in minutes. Today, I used 2 cups of frozen mango, 1 cup of frozen blueberries to make the parfait, and then topped it with 1 banana, toasted coconut, pomegranate seeds and dried mulberries. It has no added sugar, color, preservatives or additives, so even though this is totally decadent, you can feel good about eating it or making it for the kids. Enjoy!
For another variation, try the Banana Blueberry Nicecream Sundae.
Need something quick and healthy for dinner? This Smoked Chickpea, Cauliflower, Sweet Potato Pasta is tasty, ready in 30 minutes and has all the healthy you need. This dish can be enjoyed as a stirfry, or added to pasta for a more filling meal. For extra tangy flavor, top with Chipotle Cashew Creme!
Yes, it is summer, and maybe it is too hot to turn the oven on, but, we must have these Homemade Curly Fries today! Start with a bag of red, white and blue potatoes (approximately 15 small or 8 large), spiralize them into curly shapes, pop them in the microwave and then broil for crispiness. In less than 30 minutes, you will be dipping these crunchy potatoes in tangy chipotle aioli and, trust me, it is worth all the heat. Vegan, gluten free and dairy free.