Vegan Pathways preps for VegFest


WNY Vegfest
is a plant-based lifestyle & food festival that will feature world renowned speakers, exhibitors, vendors, live music, delicious & healthy food, rescue animals, children’s activities, the Tofurky Trot 5K and more! The festival will be held at Marcy Casino on Hoyt Lake in Delaware Park, a quintessential Buffalo landmark and historic site. The event runs from 11am to 6pm on August 3, 2014.  www.wnyvegfest.com

Prep Time: 30 min
Cook Time: 20 min

INGREDIENTS
-12 oz lasagna noodles
-12 oz baby spinach
-1 tbs olive oil
-4 cloves garlic

Cashew White Sauce
-1 cup pre-soaked raw cashews
-1/2 cup tahini
-1 tbs nutritional yeast
-1/2 cup water
-1 tbs lemon juice

Vegan Basil Pesto
-3 cups of fresh basil
-1/2 cup toasted pine nuts
-3 cloves garlic
-1/3 cup hemp oil
-2 tbs nutritional yeast
-1 tbs lemon juice
-salt to taste

Vegan Ricotta
-1 14 oz. package of exra-firm tofu, drained & crumbled
-1/4 cup vegan basil pesto
-3 tbs nutritional yeast
-1 tbs hemp oil
-salt to taste

DIRECTIONS
1). Cover cashews with water in small bowl and let soak for at least an hour.
2). Cook pasta according to directions and drain under cold water.
3). Make the white sauce by combining drained cashews & other ingredients in food processor until smooth. Set aside
4). Lightly toast pine nuts in a dry skillet. Make the pesto by combing the ingredients in a food processor until combined, but not completely smooth. Add a little water to get a spreadable texture. Set aside
5). Make the vegan ricotta by hand mashing the tofu in a bowl until it has a ricotta like texture and then adding the other ingredients. Combine by hand and set aside.
6). Cook the baby spinach. Saute 4 cloves minced garlic in a skillet for about 30 sec. & add spinach. Cook, stirring frequently, until wilted (a few min.).
7). Preheat oven to 350 F.
8). Make the rolls by spreading about 3 tbs of the ricotta and 3 tbs of the cooked spinach on each lasagna noodle. Roll up and place on cookie sheet covered in parchment paper.
9). Cook about 20 min. or until lightly browned on the edges.
10). Plate rolls by covering in remaining pesto a few toasted pine nuts.

Second Helpings directions:

-leftover cooked lasagna noodles
-fresh veggies
-1/2 cup apple cider vinegar
-2 tbs hemp oil
-1 tbs nutritional yeast
-salt & pepper

1). Roll up noodles and cut in to small strips
2). Dice up what whatever fresh veggies you have on hand and add to bowl.
3). Add remaining ingredients & salt & pepper to taste.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s