https://youtu.be/mW5Q0ATYm8s Watch The Recipe Demo Here! Ingredients: Rick's Tofu/Ricotta Cheeze Blend 1 box of Whole Wheat Lasagna Noodles or Zucchini Noodles (see notes) 1 60 oz. bag Frozen (defrosted) Cauliflower /Broccoli / Carrots (California Blend) see notes Lasagna Noodles: Place lasagna noodles in large stock pot with about 4 - 5 quarts of boiling water.… Continue reading Rick’s Lasagna
Category: Zucchini
Easy Roasted Zucchini
INGREDIENTS: 4 medium zucchini, cut in half, then quartered lengthwise 3 large shallots, thinly sliced 4 cloves garlic, thinly sliced 1 cup chopped tomatoes 1 teaspoon dried oregano FOR THE PARMESAN TOPPING: 1/2 cup raw almonds 2 tablespoons nutritional yeast INSTRUCTIONS: Preheat oven to 350 degrees F. Combine zucchini, shallots and garlic in baking dish.… Continue reading Easy Roasted Zucchini
Oven Roasted Autumn Vegetables
INGREDIENTS 4 cups Brussels sprouts, cut in half3 cups acorn squash, peeled and diced1 cup pecans, chopped1 cup dates, chopped1/4 cup apple cider vinegar2-3 cloves garlic, minced2 tablespoons unsalted mustard1 teaspoon black pepper1/2 teaspoon ground cinnamon1/2 teaspoon ground chili flakes1/4 teaspoon nutmeg PREP TIME10COOK TIME45SERVES6 DIRECTIONSPre-heat oven to 375°F.Combine Brussels sprouts, acorn squash,… Continue reading Oven Roasted Autumn Vegetables
Zucchini Bean Burrito
INGREDIENTS: 1 red onion, chopped 2 cloves garlic, chopped 1 green pablano chile, seeded and thinly sliced 1 medium tomato chopped 2 cups zucchini, chopped 3 cups cooked pinto beans or 2 (15 ounce) cans, no salt added 1 tablespoon chili powder 1 teaspoon ground cumin 2 tablespoons chopped cilantro 6 large napa cabbage leaves… Continue reading Zucchini Bean Burrito