Isweet Magazine

Fernanda has been invited by Jacob Torreblanca and Paco Torreblanca to write a monthly column in their Isweet magazine!! With the help of these kings of patisserie, Fernanda will be sharing vegan and healthy desserts worldwide! Click here  to read the magazine

Spinach “Ricotta” and Cashew Lasagna

This is a delicious traditional lasagna recipe that I inherited from my grandmother Maria da Graca. Of course it wasn’t vegan originally but I “veganized” it and added cashew because it goes very well with tofu and spinach. You don’t need to tell your guests it’s dairy free and I am sure they won’t know the difference!

 

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Yield:

6 servings

Ingredients

• One 12.3-ounce package firm organic tofu, strained
• One 10-ounce package frozen spinach, thawed and squeezed dry
• One 8-ounce package vegan cream cheese
• 1/2 cup loosely packed fresh basil leaves, plus more for garnish
• 3 tablespoons nutritional yeast
• 1/2 teaspoon freshly grated nutmeg
• 12 to 13 no-boil vegan lasagna noodles
• 1/2 cup shredded mozzarella-flavored vegan cheese3 tablespoons olive oil, plus more for greasing
• 3 cloves garlic, 2 thinly sliced and 1 whole
• 1 teaspoon fennel seeds
• Pinch crushed red pepper flakes
• 1 pound cashew
• One 28-ounce can crushed tomatoes
• Kosher salt

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir for about 45 seconds. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, cashew, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (This is fine if they overlap slightly; divide the noodle into pieces to fill in any gaps if you need to).

Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce.

Finish the lasagna with the remaining 4 noodles and sauce. Bake until the lasagna is hot, about 45 minutes.

Sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves

Walnut Pâté Apple Sandwich

One of our favorites as well as many others – it is quick, easy to prepare and of course delicious – Enjoy! 🙂

Walnut Pâté:

• 1 cup walnut halves
• One 15.5-ounce can cannellini beans, rinsed and drained
• 2 tbsp fresh lemon juice
• 1 to 2 cloves garlic, minced
• 2 tsps extra-virgin olive oil
• Salt and freshly ground black pepper

Sandwiches:

• 16 slices whole-grain bread (I used Oroweat Sandwich Thins)
• 4 large jarred roasted red bell peppers; rinsed, drained and halved
• 2 large organic Granny Smith apples, peeled, cored and thinly sliced vertically
• 2 cups packed baby spinach

Make the Pâté:

• Preheat the oven to 350 degrees Fahrenheit.
• Spread the walnuts on a baking sheet and toast for 7 to 10 minutes, shaking the pan occasionally, until lightly browned and fragrant. Cool for 10 minutes.
• Transfer the toasted walnuts to the bowl of a food processor. Add the beans, lemon juice, garlic, olive oil, and 1/4 cup water. Purée until smooth, about 45 seconds. Season with salt and pepper.

 

 

 

 

 

 

The Vegan Diva’s Cookbook’s Walnut Pâté Apple Sandwich is packed with calcium-rich walnuts and white beans, which are loaded with antioxidants, fiber, and protein—a true power lunch!/Photo credit: Lisa Singer

Assemble the Sandwiches:

• Spread each of the 8 bread slices with 1 to 2 tablespoons of the walnut pâté.
• Top each with a red bell pepper half, 2 apple slices, and 1/4 cup baby spinach.
• Spread the remaining 8 bread slices with 1 tablespoon of the walnut pâté. Place on top of the sandwiches and serve.

Town and Country Magazine suggested gift ideas

We are very excited that The Vegan Divas Spelt apple cake was featured at Town & Country Magazine on their December issue in their Holiday Gifts Section!

This is a wonderful gift, comes in a beautiful reusable tin and can be enjoyed during breakfast, lunch or dinner!

Go to our site and check out the Spelt Apple Cake for yourself!