The new guest bloggers keep coming. Today we have Kristen Barry, author of Healthy Cancer Chick. Here she is in her own words, “Hi! I’m Kristen Barry, aka Healthy Cancer Chick. I was diagnosed, at the beginning of 2011, with the most aggressive form of breast cancer at the age of 43. At the time my daughters were 9 and 12 and I didn’t want to die. I started looking into diet and alternative ways to help my body heal and recover from the cancer and the treatments I went through intitially. Being vegan has change the way I look at food, at health, and at life. I want to now share with others health and wellness tips and ways to help make the transition from eating meat and dairy to being vegan easier.” Be sure to visit Kristen’s blog, and Twitter account. Please welcome Kristen!
Ahhh Sundays! When I lived up north in New York we had cold weather, rain and snow for most of the year (ok maybe not most of the year but it sure seemed like it). Sunday’s were always great days to make big lasagna’s, roasts, pots full of chili, nice hearty and heavy meals. Well, living in sunny Florida is great for eating a healthier diet. I eat so many fruits and vegetables that my kids think my skin is turning green 🙂 but with the rain we have been getting down here the past few days, I was in the mood for a nice hearty meal. This vegan lasagna is so good I ate it for three straight days and was sad when it was all gone. I adapted and tweaked different recipes and put them together to make one great tasting Sunday dinner meal….so enjoy!
Don’t be put off by all the steps to this lasagna. It’s not that difficult to make and it’s soooo worth it.
1 cup walnuts
10 sun-dried tomatoes (soaked for 1 hour if you are using dried variety not in jar)
1-2 Tablespoons olive oil
1/4-1/2 Tablespoon chili powder
1/8-1/4 cayenne powder
1/2 teaspoon sea salt
Simply blend all together until you get a chunky, meaty texture like the picture above
Lemon Basil Cheeze Spread
1 cup raw cashews, soaked at least 30 minutes
2 garlic cloves
1/4 cup fresh lemon juice
1/4 cup vegetable broth
1 1/2 cups fresh basil leaves
1/2 cup nutritional yeast
1/2 teaspoon onion powder
sea salt and pepper (just a little of each)
Blend it all together until you get a creamy smooth spreadable cheese consistency like the picture above
10 whole wheat lasagna noodles
1 jar organic pasta sauce or homemade marinara
1-2 Tablespoons olive oil
1 large zucchini chopped
2 large handfuls of fresh spinach
1 sweet onion chopped
1 red pepper chopped
3 garlic cloves
sea salt and pepper
1. Boil noodles and rinse
2. In large skillet saute zucchini, onion, garlic, pepper, and salt and pepper in olive oil for about 5 to 10 minutes. Add spinach and just saute another minute or two to wilt.
3. Preheat oven to 375
4. Pour 1 cup of sauce on bottom of large baking pan
5. Taking one noodle at a time, spread some of the cheeze mixture, layer with some crumbled “meat”, spoon on some of the sautéed veggies.
6. Roll it up and place in the pan with sauce. Repeat with all of the noodles.
7. Top with remaining sauce and bake, covered, for 30 to 40 minutes.
This is great with some fresh sprouts or a nice green salad.
Choosing healthy living over dying 🙂