1 Cup of Nutritional Yeast, separated into two 1/2 Cups
1 1/2 Cup of Cashew Milk
2 Tsp of Himalayan Salt
1 Tbs of Oregano
2 Tbs of Cracked Black Pepper
1-2 Drops of doTERRA Basil Essential
1 Tsp of Cayenne Pepper (Optional)
1-2 Large Zucchini
1-2 Boxes of Lasagna Sheets (No Boil)
You will need to make three kinds of sauces - Pesto Sauce, Véchamel Sauce, and Red Sauce.
Pesto Sauce: In a food processor, combine, salt, pepper, 4 cloves of garlic, 1/2 cup of nutritional yeast, oregano, fresh basil, basil essential oil, 1/2 cup of cashew milk and soaked walnuts until smooth and creamy and reserve to the side. *Note: You may need to add additional bunch of basil if you are making a large lasagna pie.
Big thanks to Patchwork City Farms for these amazing summer produce found in my bi-weekly CSA basket. From the basket, I used potatoes, cherry tomatoes and fresh basil.
This is how it is made: In a pan add 2 tablespoons of coconut oil. Sautéed with red onions, garlic and peppers 🌶 . Chop potatoes 🥔 into small cubes and add this to the pan as well. Next add cumin, curry powder, masala, 2 teaspoons of salt and coconut milk and lentils. Let it simmer until potatoes and lentils are tender. When dish is almost done add chopped cauliflower until it is also tender. Turn dish off and remove from heat. Next chop cilantro and basil and stir into the curry mixture. You can serve this dish over rice of greens and then top with basil and cherry tomatoes 🍅
I am having an amazing time preparing food from my CSA basket, all provided by Patchwork City Farms. Here's what I used from my CSA basket: Red potatoes, peppers, tomatoes, cucumbers and garlic.
This dish is quick and easy to make once your chick peas are cooked.
Here's how to make the SUMMERY CHICK PEA SALAD: I pressure cooked from scratch some chickpeas until tender using a little bit of salt. Once this was ready, it was drained from its liquid and was allowed to cool. I then chopped up cucumbers, tomatoes, peppers, fresh garlic some thai basil. This was tossed together with a little salt, lemon juice, cumin and Harissa seasoning.
Here's how to make the HERB DE PROVENCE PAN ROASTED RED POTATOES: I cut the potatoes into threes creating medallion shapes. I then added about 2 tbs of coconut oil to a hot skillet. Next, I added the potatoes to let them brown on each side. I tossed in whole garlic cloves in while potatoes cooked. When potatoes were near done, I added a sprinkle of salt...