Culinary Zen: Lasagna

My Food Philosophy

It starts with realizing your connection with the Earth. The earth will always provide you with the food that you need. Whole food in its purest form. Not chemically laden formulas disguised as food. You will begin to appreciate the people who grow the food. You will not settle for a fruit or vegetable that was grown in the most clean way possible. Because, you see, the energy from these foods becomes a part of you when you ingest it. It's all about conscious eating. Being aware of not only what you put in your mouth but where is comes from. I choose to live a plant based and gluten free lifestyle. This blog is an evolution of sorts. It starts with my dedication to using whole foods and moves into my dedication to a plant based cooking lifestyle. All those recipes you didn't think you could have eating the way I do....Bon Appetite

For more information on plant based wellness, please visit my website at www.pranaholisticwellness.com

Thursday, March 1, 2018

Lasagna

This lasagna is so good! You won't feel like you are missing a thing. I have this recipe written in 3 parts that all come together for layering at the end.

Tofu "Ricotta" Layer:
1 lb. tofu, shredded with fork
1 tsp. lemon juice
1/4 c. nutritional yeast
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
1 1/2 cups frozen spinach, drained and squeezed water out.
Combine all together in bowl.

Sauce: can buy a jar of sauce or make your own using tomato sauce, garlic, and basil

Tinkyada lasagna noodles

Layer as stated in 9 X 13 dish from the bottom up

sauce very thin layer
noodles (dry, no need to cook)
tofu ricotta
thin layer of zucchini if wanted
cheese (daiya if wanted)
noodles (dry, no need to cook)
sauce
tofu ricotta
thin layer of zucchini if wanted
cheese (daiya if wanted)
noodles (dry, no need to cook)
sauce
cheese (daiya if wanted)

Cover with tinfoil and cook in 375 degree over for 40 minutes. Let sit for 10 minutes before cutting

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Food is love. At least for me it is. My journey and love of food started as a child. Food has always been a big part of my family. Many memories of my grandma are her food. Her shrimp salad, pizza buns, birthday cakes.....the smell of her french fries in the oven. If I think about it hard enough, I can even taste her oil and lemon dressing she would put on her salad. My parents were also into cooking. I grew up thinking that everyone made their own spaghetti sauce. I assumed that everyone had a cupboard in their basement full of fresh canned tomatoes and a mulch pile in their backyard to throw veggie and fruit scraps. The calm and peace I feel when preparing a meal is something I cannot explain. As I chop veggies, boil water, and try new spice combinations for a dish I forget about everything else and go into a zen state. I put alot of thought into the quality of my food, the way it is prepared and the way it is served. My meals are made with much love, thoughtfulnes, and gratitude to my mom, dad, and grandparents. They have passed down to me how important food is not only to your body but to your soul.