Eat Your Greens | Zucchini Pesto Lasagna

This week Mary from Sweet Roots and I are focusing on green foods! Lots of veggies and fresh spring dishes. This recipe is a creation to accommodate many dietary needs. It is gluten free and has the option of being dairy free, too!

Pesto:

Handful of Kale

Handful of Basil

Handful of Spinach

1/2 cup Sunflower Seeds

2 cloves Garlic

Juice of 1/2 lemon

1/2-3/4 Olive Oil

Pinch of Salt

Dairy Lasagna:

2 Zucchini

Ricotta Cheese

Parmesan Cheese

Mozzarella Cheese

Non-Dairy Lasagna:

2 Zucchini

Daiya non-dairy cheese

Directions

Blend pesto ingredients in a food processor or blender. Set aside.

Slice zucchini with a vegetable peeler, knife, or mandolin into long, thin strips. 

Layer pesto, zucchini, and cheese about three times in individual pans or a casserole dish.

Bake at 375 degrees for 20-25 minutes...until cheese is golden brown or melted. 

Enjoy!

Lovely photos by MaryAngelo Photography

Quinoa Soup

This Quinoa soup is very fast and simple to make and very delicious for a cold winter day! There is no meat but it is very hearty. Chicken could easily be added, though.  

Ingredients

1 1/2 cup Quinoa, rinsed

4 cups Broth (vegetable or chicken)

2 Carrots

2 Celery Stalks

1 cup Kale

1/2 cup diced Onion

2 cloves Garlic

2 tsp Salt

3 TBS Olive Oil

1 small Butternut or Acorn Squash

Directions

Peel squash. Dice into cubes and roast with olive oil at 375 degrees for about 25 minutes.

Meanwhile, saute onion, celery, carrot, and garlic in a large soup pot. Cook until slightly soft.

Add broth and bring to a simmer. Add rinsed quinoa seeds and continue to simmer. 

Add fresh kale and butternut squash at the end before you serve. Add salt to taste.

 All photos by Mary Banducci Photography. Recipe by Alisa's Garden

Tofu Wrap with Chili Lime Sauce

Tofu Wraps

with Chili Lime Sauce

This quick wrap is perfect for a healthy lunch. It's fast to make and stays fresh all day if you pack it in the morning. You can also substitute chicken if tofu isn't your thing!

Ingredients

1 package of Extra Firm Sprouted Tofu {or chicken}

1 TBS Olive Oil

1 tsp Sesame Oil

2 tsp Soy Sauce

1 tsp Oyster or Fish Sauce

2 tsp Thai Chili Sauce

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

2 TBS Cilantro

2 large gluten free or whole wheat tortillas

Sauce

1/2 cup Veganaise

1 tsp Siracha Chili Sauce

1 tsp Lime Zest

Squeeze of Lime Juice

Pinch of Salt

Directions

Slice tofu in to strips. Saute in sauces and oils until a nice dark crust forms. 

Layer the veggies and tofu as you like in a tortilla. Drizzle chili lime sauce over it and wrap it up. 

Photos by Mary Banducci Photography