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RECIPES:
lasagna roll ups
For the lentil bolognese
• 1 cup lentils
• 1 onion diced
• 2 carrots diced
• 1 large portobello mushroom diced
• 1 jar marinara sauce
• 1/2 tbsp Italian seasoning
• 3 cups water
• add all ingredients to instant pot and pressure cook for 10 mins with a natural release at the end

For the tofu ricotta
• 1/2 block of firm tofu drained but not pressed
• 3 tbsp nutritional yeast
• 2 garlic cloves
• juice of 1 lemon plus the zest
• handful of fresh basil
• pinch of salt and pepper
To assemble boil your lasagna noodles and lay them out on a cookie sheet. Spread a layer of bolognese sauce onto each noodle, then spread a layer of ricotta on top of the bolognese. Roll up each lasagna noodle starting from the bottom to the top. Spread a couple scoops of tomato sauce in a baking dish and lay the roll ups in the pan. Top with more tomato sauce and dairy free cheese shreds. Cover with foil and bake at 375 for 30 minutes or until the cheese is melted and bubbly.

Curry sauce/spice rub
1 tbsp Thai curry powder
1 garlic clove
1 tbsp liquid aminos
1/2 cup nut butter like cashew almond or tahini
1/2 cup water
1 or 2 medjool date
Rub onto veggies for roasted veggies or use as a dressing

1/2 onion diced
2 sliced portobello mushrooms
3 garlic cloves minced
1 tbsp ginger minced
1/2 jalepeno diced
1 head of broccoli cut into florets
Handful of kale
1 carton veg broth
2 cups water
2 tbsp coconut aminos or liquid aminos
1 to 2 tbsp miso paste
Any noodles or pasta you like

Almond butter cream 1/2 cup almond butter blended with 1/2 cup water

For the crispy tofu
1 package firm tofu diced
Garlic powder
Onion powder
Garlic salt
2 scoops almond flour
Bake at 400 for 25 minutes


One pot creamy pasta
1 onion diced
5 large garlic cloves minced
4 oz sliced mushrooms or more if you want
1/2 tbsp Italian seasoning
Crushed red pepper flakes
14 oz whole wheat pasta
25 oz marinara sauce + 3 cups water
2 tbsp tomato paste

Cashew cream
1/4 cup cashew
1/4 cup hemp seeds
Soak in boiling water for at least 10 mins. Drain and blend with another 1/2 cup water til smooth.

Saute the onions, garlic and mushrooms in veggie broth for a few minutes til fragrant. Add in the seasonings, pasta and marinara and water and stir. Cover and bring to a boil. Simmer uncovered for about 5 minutes, then add in the cashew/hemp cream sauce and tomato paste and stir. Simmer another 3 minutes or til the pasta is cooked