VeganWednesday Celery and Pumpkin Lasagna with Arugula Cashew Ricotta
Happy VeganWednesday to you all. If you never heard of vegan Wednesday's then be sure to check and follow the gorgeous @heart-to-heart. Just like me, she is on a mission to bring health, sustainability and less cruelty to this world.
She is such an amazing, wonderful, inspiring woman who we will hopefully meet soonish as we live in the same part of the world... just a short flight away actually.
But let's talk plant-based foods now. Yesterday we had a friend over for dinner who decided to try the vegan lifestyle just a month ago. And he is still going strong. Isn't it beautiful how you inspire people, not by constantly saying that (or trying to convince) they should go vegan but by your actions and yummy dishes that inspire them to try the vegan lifestyle too.
I have said this before.... the general belief that vegan food tastes bland or like cardboard is just bull$#*! ... I bet those people never tried a decent vegan dish cooked with love, creativity, and real foods.
Yes, I agree the vegan processed foods you buy in the supermarket taste like $#*! .... but there is a world of difference when you eat homecooked vegan dishes or go to a decent vegan restaurant. Just as with any food right? Homecooked meals and food from a good restaurant taste so much better than fast food and tv dinners. Same goes for vegan food.
You will be amazed believe me.
Ever since we embarked on a more plant-based and now 99% vegan lifestyle the flavor of our dishes has improved so much...
Give this lasagna or any other recipe this beautiful vegan steemit community shares and be amazed by the flavor, love, and health radiating from these dishes.
Celery and Pumpkin Lasagna with Arugula Cashew Ricotta
Ingredients (serves 3-4)
8-8 lasagna noodles
For the celery pumpkin sauce
2 cups pumpkin, cubed
2 cups celery, finely chopped
1 cup bell pepper (any color), finely chopped
1.5 cup carrot, finely chopped
1 cup onion, finely chopped
3 cloves of garlic, minced
3 cups tomatoes, chopped
1/2 cup veggie stock
2 cups spinach, chopped
1 tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika powder
1 tsp cumin powder
Sea and black pepper to taste
For the arugula cashew ricotta
11/4 cup raw cashew nuts
6 tbsp nutritional yeast
1/2 cup unsweetened coconut milk
1/2 cup water
3 cups arugula, packed
1/2 lime, juice only
1 clove of garlic
1 tbsp apple cider vinegar
Sea and black pepper to taste
Directions
- Soak cashew nut for at least 4 hours. Overnight is best.
- In a large pot with lid, saute onion for 2-3 minutes. Then stir in the garlic and cook for 1-2 minutes more.
- Add pumpkin, carrot, celery, and bell pepper. Cook for another 3-5 minutes. Stir regularly.
- Then add tomatoes, veggie stock, and the herbs. Stir well, cover, and cook for 15 minutes. last few minutes cook uncovered to make sure the liquid has evaporated.
- Meanwhile, drain and rinse soaked cashew nuts. Combine all ricotta ingredients in a blender and blend until smooth, cheesy consistency.
- Preheat oven to 200C or 400F.
- Layer the lasagna as follows: 1/3 of the veggie sauce mixture, 1 layer of pasta sheets, 1/2 of the ricotta, 1/3 of the veggie sauce, all the spinach, 1 pasta sheet layer, remaining veggie sauce topped with remaining ricotta.
- Cook for 20-25 minutes in the oven.
Optionally serve with extra green salad.
Have a happy and healthy rest of the week ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600
Yes i really enjoyed it....best work
Thanks @adnanmajeed!
Sounds really delicious! Thanks for sharing :)
Thanks my friend for all your support!
You are welcome my friend! Keep up your great work :)
Wow what a beautiful intro my dear, thank you <3 You are too sweet! I'm so happy to have you back and am excited to hear about your trip! You are SO right about vegan food, plant based, whatever we call it, people think for whatever reason that they will be missing out and I just strongly feel the opposite from my own journey. I couldn't imagine going back to my old diet. Everything is so much fresher and filled with flavor now that I am using organic, plants straight from the earth! I always love your recipes and thank you for submitting such a yummy one here :)
Thanks gorgeous! Same here. Couldn't imagine going back to my old sugar and processed food filled diet. Eating healthy and transitioning to a vegan lifestyle definitely changed our life for the better. No more sick-making meds for my hubby and we both feel great. Have a beautiful day!
Yes! I love your story! If only more people knew the benefits! I am happy to be on this mission together sharing and inspiring through deliciousness with you <3
ღ ღ ღ since you had so much fun on the festival we should organize an SE-Asian vegan festival/meet-up one day. Sounds like a lot of fun.
Hello my friend! Sounds very yummy! I will call it the green lasagna, i love it so much especially when put so much mozzarella to be so sticky. Good luck my dear.
Thanks dear! No mozzarella or any animal products in this one though. the cheese is made from cashews and nutritional yeast ;) Have a lovely day!
Hi my dear, yes i know but i want to tell you that i prefer it with mozzarella cheese, i like all type of lasagna the veggie one also but i like it when becomes sticky, so yummy 😋.
Ohh sorry! Got that wrong, my friend. I bet this one is delicious too with some extra mozzarella on top.
That arugula cashew ricotta sounds good enough to drink! :) I'll definitely have to add that to my list of things to try.
So, soo yummy!! I love these veggies and the cashews ricotta!
I hope, you step on a lego for posting this and not sending me one tiny piece! (Nothing personal!) 😋😜
Lol. Thanks for your comment! Would love to send you a whole one for your family to enjoy :) No lego in our house... but a cat toy might work or a rock in the garden! Enjoy the rest of the week ;)
Hehehe! Thank you! Bisous!