Monday, September 9, 2013

Almond Pulp Ricotta Veggie Lasagna

Vegan MoFo Recipe #6

I really do not like wasting things.  I am a big believer of trying to use every part of the vegetable, for example I stick my beet greens into smoothies.  This is an aaahmazing way you use almond pulp.  I have made this various times and always get the same response, are you sure there is not cheese in here?  You can use the almond pulp for a lot of different ricotta recipes.  I use it in a veggie lasagna with no wheat just veggies stacked up.  So good!

This recipes is vegan and gluten-free 

Almond Pulp Ricotta 
1  cup almond pulp
2 cloves garlic
1 1/2 tbsp Miso paste
1 tbsp tahini
1 tsp tamari, or soy sauce
1 tbsp fresh lemon juice
2 tbsp nutritional yeast
1-2 green onions chopped 
2-3 springs rosemary
1 tbsp chopped thyme
1 tbsp chopped parsley
salt and pepper to taste


2 small to medium eggplant, sliced thinly longways 
2 zucchini, sliced thinly longways 
1 cup mushrooms
2-3 cups pasta sauce,  I had some homemade in the freezer but any will d
1/2 onion sliced
1 tbsp nutritional yeast


1. Heat oven to 400 degrees Fahrenheit.

2. For pulp placed all ingredients into food processor and process until smooth.  Taste and correct seasoning.

3.  Grill eggplant on a grill pan until just soft, you can do this for the zucchini as well but not necessary.

4.  Stack the lasagna.  Sauce, eggplant, ricotta, zucchini ricotta, repeat.  I placed mushrooms in the mix in one layer.  After your finished top with the sliced onion and nutritional yeast.  Place in the oven and back for 40-45 minutes.  Let cool.  

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