Tag: vegans
Vegan Spinach-Mushroom Lasagna
ingredients:
- 14-ounce package firm tofu, drained
- 1/2 cup raw cashews
- 1/4 cup lemon juice
- 2 cloves garlic
- 2 tablespoons vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 cup nutritional yeast
- 6 ounces baby spinach
— - 1 small onion, chopped
- 2 teaspoons olive oil
- 1 pound mushrooms, chopped
- 1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)
- 28-ounce can tomato sauce (or you can make your own, of course)
- 1 cup Daiya mozzarella-style cheese (or more, to your liking)
Preheat oven to 350 degrees F.
In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.
Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until they’re soft.
Spoon a quarter of the tomato sauce over the bottom of an oblong casserole dish, about 9 by 13 inches.. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles.
Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes.
Go to VEGKICHEN for more recipies.
4Health Benefits of Pineapple
Pineapple Pineapple (Ananas comosus) is an incredibly delicious and healthy tropical fruit.It originated in South America, where early European explorers named it after its resemblance to a pinecone .Pineapple and its compounds have been linked to many health benefits, including aiding digestion, boosting immunity and […]
Vitamin C is Essential for Your Body
VITAMIN C
Vitamin C is essential for the growth and repair of all the tissues in the human body. It helps make collagen, an important protein that is one of the basic components in the skin, cartilage, tendons, ligaments and blood vessels. Vitamin C is an extremely powerful antioxidant, which helps protect our cells, DNA and organs from free radicals – dangerous metabolism by-products that can cause considerable damage.
Extreme cases of vitamin C deficiency can lead to scurvy – a potentially fatal disease that used to be common among sailors. Its symptoms include gum bleeding and swelling, purple and bleeding skin, muscle and joint pain and tiredness – simply because the body cannot make collagen and maintain all its tissues. Scurvy was eradicated with the introduction of lemons, oranges and lemon juice in the naval diet but, occasionally, it still occurs in people with very poor or limited diets.
Sources of Vitamin C
Food
Fruits and vegetables are the best sources of vitamin C . Citrus fruits, tomatoes and tomato juice, and potatoes are major contributors of vitamin C to the American diet. Other good food sources include red and green peppers, kiwifruit, broccoli, strawberries, Brussels sprouts, and cantaloupe . Although vitamin C is not naturally present in grains, it is added to some fortified breakfast cereals. The vitamin C content of food may be reduced by prolonged storage and by cooking because ascorbic acid is water soluble and is destroyed by heat . Steaming or microwaving may lessen cooking losses. Fortunately, many of the best food sources of vitamin C, such as fruits and vegetables, are usually consumed raw. Consuming five varied servings of fruits and vegetables a day can provide more than 200 mg of vitamin C.
| Food | Milligrams (mg) per serving | Percent (%) DV* |
|---|---|---|
| Red pepper, sweet, raw, ½ cup | 95 | 158 |
| Orange juice, ¾ cup | 93 | 155 |
| Orange, 1 medium | 70 | 117 |
| Grapefruit juice, ¾ cup | 70 | 117 |
| Kiwifruit, 1 medium | 64 | 107 |
| Green pepper, sweet, raw, ½ cup | 60 | 100 |
| Broccoli, cooked, ½ cup | 51 | 85 |
| Strawberries, fresh, sliced, ½ cup | 49 | 82 |
| Brussels sprouts, cooked, ½ cup | 48 | 80 |
| Grapefruit, ½ medium | 39 | 65 |
| Broccoli, raw, ½ cup | 39 | 65 |
| Tomato juice, ¾ cup | 33 | 55 |
| Cantaloupe, ½ cup | 29 | 48 |
| Cabbage, cooked, ½ cup | 28 | 47 |
| Cauliflower, raw, ½ cup | 26 | 43 |
| Potato, baked, 1 medium | 17 | 28 |
| Tomato, raw, 1 medium | 17 | 28 |
| Spinach, cooked, ½ cup | 9 | 15 |
| Green peas, frozen, cooked, ½ cup | 8 | 13 |
Credit to https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
